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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4000.jpg\" alt=\"Braised Baby Artichokes\" title=\"Braised Baby Artichokes\" width=\"500\" class=\"alignnone size-full wp-image-46302\">\u003c/a>\u003c/p>\n\u003cp>If you enjoyed the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/24/the-girl-the-figs-crispy-artichoke-chips/\">Crispy Artichoke Chip\u003c/a> recipe I posted earlier this week, then I am about to blow your mind. While that recipe can very well stand on its own, it was really meant as a garnish for this one. Seriously, this is \u003cem>the\u003c/em> dish for the artichoke connoisseur. \u003c/p>\n\u003cp>For one, it's a combination of both braised and fried artichokes. And while that's two completely different textures of the same vegetable, they work so very well together. By braising the artichokes, \u003ca href=\"http://www.thegirlandthefig.com/\">Chef John Toulze\u003c/a> really showcases the earthy and sweet flavors found in baby artichokes. And somewhat surprisingly, the artichoke chips are just as flavorful but also very light and airy. \u003c/p>\n\u003cp>With just a hint of lemon, this dish tastes like summer. \u003c/p>\n\u003cp>\u003cstrong>Recipe: Braised Baby Artichokes\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/zxpLTbWoCwQ\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>2 cups dry white wine\u003c/li>\n\u003cli>1/2 cup fresh lemon juice\u003c/li>\n\u003cli>1/2 cup extra-virgin olive oil plus 1 1/2 tablespoons\u003c/li>\n\u003cli>1 sprig fresh thyme\u003c/li>\n\u003cli>3 sprigs fresh flat-leaf parsley\u003c/li>\n\u003cli>1 bay leaf\u003c/li>\n\u003cli>5 whole black peppercorns\u003c/li>\n\u003cli>2 pounds baby artichokes, cleaned and prepped\u003c/li>\n\u003cli>1 lemon, cut in half\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/24/the-girl-the-figs-crispy-artichoke-chips/\">Crispy Artichoke Chips\u003c/a> (for garnish)\u003c/li>\n\u003cli>Fresh parsley, tarragon, chives or chervil (for garnish)\u003c/li>\n\u003c/ul>\n\u003cp>1. To prepare the baby artichokes, remove the tough outer leaves from the artichokes until you reach the tender light green leaves, rubbing them with the cut lemon as you go to prevent discoloration. \u003c/p>\n\u003cp>2. Trim the ends and tops and remove any remaining tough or dark green leaves.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3844.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3844.jpg\" alt=\"Cleaning Artichokes\" title=\"Cleaning Artichokes\" width=\"500\" class=\"alignnone size-full wp-image-46298\">\u003c/a>\u003c/p>\n\u003cp>3. In a large saucepan, combine the white wine, 2 cups water, lemon juice, 6 tablespoons extra-virgin olive oil, thyme, parsley, peppercorns, and bay leaf. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3872.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3872.jpg\" alt=\"Artichokes in Water\" title=\"Artichokes in Water\" width=\"500\" class=\"alignnone size-full wp-image-46299\">\u003c/a>\u003c/p>\n\u003cp>4. Bring to a boil. Lower the heat and bring the poaching liquid to a gentle simmer. Submerge the cleaned artichokes in the liquid and cook until a knife easily pierces the stems, about 15 minutes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3892.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3892.jpg\" alt=\"Covered Artichokes\" title=\"Covered Artichokes\" width=\"500\" class=\"alignnone size-full wp-image-46300\">\u003c/a>\u003c/p>\n\u003cp>5. Remove the pan from the heat and transfer the artichokes with their liquid into a container and let cool. Remove the artichokes from the poaching liquid and set aside. Discard the poaching liquid.\u003c/p>\n\u003cp>6. Season the artichokes with the sea salt, black pepper, and 1 tablespoon extra-virgin olive oil. Divide among six chilled plates and garnish with the fresh herbs and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/24/the-girl-the-figs-crispy-artichoke-chips/\">Crispy Artichoke Chips\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3939.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3939.jpg\" alt=\"Braised Baby Artichokes\" title=\"Braised Baby Artichokes\" width=\"500\" class=\"alignnone size-full wp-image-46301\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/zxpLTbWoCwQ\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>2 cups dry white wine\u003c/li>\n\u003cli>1/2 cup fresh lemon juice\u003c/li>\n\u003cli>1/2 cup extra-virgin olive oil plus 1 1/2 tablespoons\u003c/li>\n\u003cli>1 sprig fresh thyme\u003c/li>\n\u003cli>3 sprigs fresh flat-leaf parsley\u003c/li>\n\u003cli>1 bay leaf\u003c/li>\n\u003cli>5 whole black peppercorns\u003c/li>\n\u003cli>2 pounds baby artichokes, cleaned and prepped\u003c/li>\n\u003cli>1 lemon, cut in half\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/24/the-girl-the-figs-crispy-artichoke-chips/\">Crispy Artichoke Chips\u003c/a> (for garnish)\u003c/li>\n\u003cli>Fresh parsley, tarragon, chives or chervil (for garnish)\u003c/li>\n\u003c/ul>\n\u003cp>1. To prepare the baby artichokes, remove the tough outer leaves from the artichokes until you reach the tender light green leaves, rubbing them with the cut lemon as you go to prevent discoloration. \u003c/p>\n\u003cp>2. Trim the ends and tops and remove any remaining tough or dark green leaves.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3844.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3844.jpg\" alt=\"Cleaning Artichokes\" title=\"Cleaning Artichokes\" width=\"500\" class=\"alignnone size-full wp-image-46298\">\u003c/a>\u003c/p>\n\u003cp>3. In a large saucepan, combine the white wine, 2 cups water, lemon juice, 6 tablespoons extra-virgin olive oil, thyme, parsley, peppercorns, and bay leaf. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3872.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3872.jpg\" alt=\"Artichokes in Water\" title=\"Artichokes in Water\" width=\"500\" class=\"alignnone size-full wp-image-46299\">\u003c/a>\u003c/p>\n\u003cp>4. Bring to a boil. Lower the heat and bring the poaching liquid to a gentle simmer. Submerge the cleaned artichokes in the liquid and cook until a knife easily pierces the stems, about 15 minutes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3892.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3892.jpg\" alt=\"Covered Artichokes\" title=\"Covered Artichokes\" width=\"500\" class=\"alignnone size-full wp-image-46300\">\u003c/a>\u003c/p>\n\u003cp>5. Remove the pan from the heat and transfer the artichokes with their liquid into a container and let cool. Remove the artichokes from the poaching liquid and set aside. Discard the poaching liquid.\u003c/p>\n\u003cp>6. Season the artichokes with the sea salt, black pepper, and 1 tablespoon extra-virgin olive oil. Divide among six chilled plates and garnish with the fresh herbs and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/24/the-girl-the-figs-crispy-artichoke-chips/\">Crispy Artichoke Chips\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3939.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3939.jpg\" alt=\"Braised Baby Artichokes\" title=\"Braised Baby Artichokes\" width=\"500\" class=\"alignnone size-full wp-image-46301\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What to Do with Too Many Plums, Part 1: Plum Barbecue Sauce",
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"content": "\u003cp>Necessity, as they say, is the mother of invention, and never so vividly as when a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/17/grow-a-farmer/\">farm school\u003c/a> classmate shows up with 20 pounds of leftover pig roast, just after breakfast, when you and that day's cooking partner are sitting around, uninspired at cooking yet another quinoa-n-beans lunch for forty hungry farmers. Oh, the blessing of such generosity! And what to do with it? We had a lot of Southerners in our group that year, family-farm kids from Arkansas, Tennessee, and Texas, urban farmers from Alabama and Florida. \u003c/p>\n\u003cp>So, what do you do, California-style, with leftover pork but make pulled-pork sandwiches, on homemade whole-wheat rolls, drenched in homemade barbecue sauce with a side of fresh-picked cabbage slaw? This was a DIY kitchen, well stocked with olive oil, polenta, lentils, and spelt flour, but absolutely empty of anything resembling a pre-made product. Mustard was as close as we got to a condiment; anything special you wanted, from plain yogurt to ketchup and doughnuts, you had to make from scratch. We had a walk-in refrigerator overflowing with what we grew, but only with what we grew. Which meant no tomatoes until our own tomatoes were ripe. Which they weren't, at that early-summer moment. Little green golfballs might have made a tasty New York deli-style green-tomato pickle, but they sure weren't going to make barbecue sauce. \u003c/p>\n\u003cp>What we did have, however, was plums. Boxes of plums, buckets of plums, millions and billions and trillions of plums. Plums so ripe they were falling off the trees, plums that would, that same week, become sloppy magenta ammunition for the orchard crew's awesome, never-to-be-repeated Plum War. I looked at the overflowing, overripe heaps of plums, and thought, what's so different between a plum and a tomato? Didn't they both have the same thin skin, holding back a juicy gush of acid-snapped sweetness? Given time to collapse on the stove in a big pot, bathed in vinegar and brown sugar, seasoned with molasses, garlic, onions, salt and spices, they'd make the same tart-tangy sauce. With no time to lose, we chopped onions and garlic and threw them in a big pot to saute while we pitted the plums. Added the plums, apple-cider vinegar, a scoop of brown sugar, plus a glug of molasses, plenty of salt, and a mixture of allspice, cloves, and coriander, plus a cinnamon stick. \u003c/p>\n\u003cp>Simmering in a heavy pot on low heat, it coalesced into a thick, deep purple lava. We stirred frequently to keep it from sticking or burning, tasting as we went. Just a few minutes before lunch, it was ready: spices tamed, plums, garlic, and vinegar married into something tangy, sweet, and just a little spicy. We slathered it over the pork, brushed it lavishly over slabs of grilled tofu, put out the buns and slaw, poured the iced sweet tea. \u003c/p>\n\u003cp>Afterwards, the 19-year-old from Nashville came into the kitchen to hug us both. \"That was the BEST lunch we've had this whole time,\" he drawled. Plum-stained and sweaty, we were happy to hear it. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Right now, my neighbor's trees (and yours, too--just look down the street) are overflowing with gorgeous, sweet golden plums. I've filled bags there for the past few years, and no matter how much I take, there are always more plums up there, just out of reach. They made a splendid golden-orange jam last year that most people took for apricot. They would make a wonderful chutney, too, I'm sure. But this year, I'm going to rekindle my love for barbecue sauce. If you, like me, adore barbecue sauce but never buy it because of how much high-fructose corn syrup is in every supermarket brand, here's your chance to make some one-pot, stove-top deliciousness. If you don't have a backyard plum tree, ask your favorite farmer's market fruit seller if they have any jam fruit or seconds. You can often get a big flat of less-than-perfect fruit (especially near the end of the market) for cheap. \u003c/p>\n\u003cp>\u003cstrong>Recipe: Plum Barbecue Sauce\u003c/strong>\u003cbr>\nAny kind of fleshy, juice-dripping plum, like the Santa Rosa, will work in this recipe. Whole spices retain their flavor and aroma much longer than pre-ground spices. You'll save lots of money if you buy them loose in the bulk section of a health food store (like \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> or \u003ca href=\"http://www.berkeleybowl.com\">Berkeley Bowl\u003c/a>) rather than in plastic bottles at the supermarket. As always, feel free to play around with the spicing; for an Asian-inspired sauce, try adding in grated fresh ginger, star anise instead of cinnamon, honey instead of molasses, and soy or fish sauce instead of Worcestershire. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/plum-sauce560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/plum-sauce560.jpg\" alt=\"Plum BBQ Sauce\" title=\"Plum BBQ Sauce\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46258\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 1 quart\u003cbr>\n\u003cstrong>Prep Time: \u003c/strong>20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 1 hour\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour 20 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n10 whole allspice berries\u003cbr>\n1 cinnamon stick\u003cbr>\n1/2 tsp whole coriander seeds\u003cbr>\n10 whole cloves\u003cbr>\n2 tbsp olive oil\u003cbr>\n2 onions, peeled and chopped\u003cbr>\n6 cloves garlic, peeled and chopped\u003cbr>\n4 lbs plums, pitted and roughly chopped\u003cbr>\n1/2 cup apple-cider vinegar\u003cbr>\n3/4 cup brown sugar, packed\u003cbr>\n1 tbsp molasses\u003cbr>\n1 tsp dry mustard\u003cbr>\n1/2 tsp dried red pepper flakes, or 2 fresh hot peppers, such as serranos or jalapenos, diced\u003cbr>\n1 tbsp salt, or to taste\u003cbr>\na generous splash of Worcestershire sauce, optional\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Using a small piece of cheesecloth, put whole spices in the center of the cheesecloth and tie corners together to make a little bag. Tie an 8\" piece of string to the knot.\u003c/p>\n\u003cp>2. In a large, heavy, nonreactive pot (enameled cast iron, like Le Creuset, works very well) over medium heat, warm the olive oil. Add onions and cook until golden and just beginning to brown. Add garlic and cook, stirring, for another minute or two. \u003c/p>\n\u003cp>2. Add plums and cook, stirring frequently, until fruit has collapsed and softened into a chunky puree. Add vinegar, sugar, molasses, mustard, hot peppers, and salt.For easy retrieval, tie the end of the string to the handle of the pot and drop the spice bag into the plum mixture. Add about a tablespoon of Worchestershire sauce, if desired. \u003c/p>\n\u003cp>3. Bring mixture to a simmer, stirring frequently. Reduce heat to low, partially cover and cook, stirring often, until mixture is thick and smooth and flavors have blended. Be careful not to let mixture scorch or stick to the pan. Taste for seasoning, adjusting with more vinegar, sugar, molasses, or salt as needed. Remove and discard spice bag. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. Pour into clean glass jars. Let cool, then refrigerate. Because of its high fruit/sugar content, this sauce can burn or char if exposed to high heat on the grill. Use as a table sauce, or brush over grilling foods during the last 5 minutes on the grill over medium to low heat. \u003c/p>\n\n",
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"excerpt": "Boxes of plums, bucket of plums, millions and billions and trillions of plums! What do you do when you have too many plums? Throw a pig roast and make barbecue sauce, no high-fructose corn syrup needed. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Necessity, as they say, is the mother of invention, and never so vividly as when a \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/17/grow-a-farmer/\">farm school\u003c/a> classmate shows up with 20 pounds of leftover pig roast, just after breakfast, when you and that day's cooking partner are sitting around, uninspired at cooking yet another quinoa-n-beans lunch for forty hungry farmers. Oh, the blessing of such generosity! And what to do with it? We had a lot of Southerners in our group that year, family-farm kids from Arkansas, Tennessee, and Texas, urban farmers from Alabama and Florida. \u003c/p>\n\u003cp>So, what do you do, California-style, with leftover pork but make pulled-pork sandwiches, on homemade whole-wheat rolls, drenched in homemade barbecue sauce with a side of fresh-picked cabbage slaw? This was a DIY kitchen, well stocked with olive oil, polenta, lentils, and spelt flour, but absolutely empty of anything resembling a pre-made product. Mustard was as close as we got to a condiment; anything special you wanted, from plain yogurt to ketchup and doughnuts, you had to make from scratch. We had a walk-in refrigerator overflowing with what we grew, but only with what we grew. Which meant no tomatoes until our own tomatoes were ripe. Which they weren't, at that early-summer moment. Little green golfballs might have made a tasty New York deli-style green-tomato pickle, but they sure weren't going to make barbecue sauce. \u003c/p>\n\u003cp>What we did have, however, was plums. Boxes of plums, buckets of plums, millions and billions and trillions of plums. Plums so ripe they were falling off the trees, plums that would, that same week, become sloppy magenta ammunition for the orchard crew's awesome, never-to-be-repeated Plum War. I looked at the overflowing, overripe heaps of plums, and thought, what's so different between a plum and a tomato? Didn't they both have the same thin skin, holding back a juicy gush of acid-snapped sweetness? Given time to collapse on the stove in a big pot, bathed in vinegar and brown sugar, seasoned with molasses, garlic, onions, salt and spices, they'd make the same tart-tangy sauce. With no time to lose, we chopped onions and garlic and threw them in a big pot to saute while we pitted the plums. Added the plums, apple-cider vinegar, a scoop of brown sugar, plus a glug of molasses, plenty of salt, and a mixture of allspice, cloves, and coriander, plus a cinnamon stick. \u003c/p>\n\u003cp>Simmering in a heavy pot on low heat, it coalesced into a thick, deep purple lava. We stirred frequently to keep it from sticking or burning, tasting as we went. Just a few minutes before lunch, it was ready: spices tamed, plums, garlic, and vinegar married into something tangy, sweet, and just a little spicy. We slathered it over the pork, brushed it lavishly over slabs of grilled tofu, put out the buns and slaw, poured the iced sweet tea. \u003c/p>\n\u003cp>Afterwards, the 19-year-old from Nashville came into the kitchen to hug us both. \"That was the BEST lunch we've had this whole time,\" he drawled. Plum-stained and sweaty, we were happy to hear it. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Right now, my neighbor's trees (and yours, too--just look down the street) are overflowing with gorgeous, sweet golden plums. I've filled bags there for the past few years, and no matter how much I take, there are always more plums up there, just out of reach. They made a splendid golden-orange jam last year that most people took for apricot. They would make a wonderful chutney, too, I'm sure. But this year, I'm going to rekindle my love for barbecue sauce. If you, like me, adore barbecue sauce but never buy it because of how much high-fructose corn syrup is in every supermarket brand, here's your chance to make some one-pot, stove-top deliciousness. If you don't have a backyard plum tree, ask your favorite farmer's market fruit seller if they have any jam fruit or seconds. You can often get a big flat of less-than-perfect fruit (especially near the end of the market) for cheap. \u003c/p>\n\u003cp>\u003cstrong>Recipe: Plum Barbecue Sauce\u003c/strong>\u003cbr>\nAny kind of fleshy, juice-dripping plum, like the Santa Rosa, will work in this recipe. Whole spices retain their flavor and aroma much longer than pre-ground spices. You'll save lots of money if you buy them loose in the bulk section of a health food store (like \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> or \u003ca href=\"http://www.berkeleybowl.com\">Berkeley Bowl\u003c/a>) rather than in plastic bottles at the supermarket. As always, feel free to play around with the spicing; for an Asian-inspired sauce, try adding in grated fresh ginger, star anise instead of cinnamon, honey instead of molasses, and soy or fish sauce instead of Worcestershire. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/plum-sauce560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/plum-sauce560.jpg\" alt=\"Plum BBQ Sauce\" title=\"Plum BBQ Sauce\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46258\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 1 quart\u003cbr>\n\u003cstrong>Prep Time: \u003c/strong>20 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 1 hour\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour 20 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n10 whole allspice berries\u003cbr>\n1 cinnamon stick\u003cbr>\n1/2 tsp whole coriander seeds\u003cbr>\n10 whole cloves\u003cbr>\n2 tbsp olive oil\u003cbr>\n2 onions, peeled and chopped\u003cbr>\n6 cloves garlic, peeled and chopped\u003cbr>\n4 lbs plums, pitted and roughly chopped\u003cbr>\n1/2 cup apple-cider vinegar\u003cbr>\n3/4 cup brown sugar, packed\u003cbr>\n1 tbsp molasses\u003cbr>\n1 tsp dry mustard\u003cbr>\n1/2 tsp dried red pepper flakes, or 2 fresh hot peppers, such as serranos or jalapenos, diced\u003cbr>\n1 tbsp salt, or to taste\u003cbr>\na generous splash of Worcestershire sauce, optional\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Using a small piece of cheesecloth, put whole spices in the center of the cheesecloth and tie corners together to make a little bag. Tie an 8\" piece of string to the knot.\u003c/p>\n\u003cp>2. In a large, heavy, nonreactive pot (enameled cast iron, like Le Creuset, works very well) over medium heat, warm the olive oil. Add onions and cook until golden and just beginning to brown. Add garlic and cook, stirring, for another minute or two. \u003c/p>\n\u003cp>2. Add plums and cook, stirring frequently, until fruit has collapsed and softened into a chunky puree. Add vinegar, sugar, molasses, mustard, hot peppers, and salt.For easy retrieval, tie the end of the string to the handle of the pot and drop the spice bag into the plum mixture. Add about a tablespoon of Worchestershire sauce, if desired. \u003c/p>\n\u003cp>3. Bring mixture to a simmer, stirring frequently. Reduce heat to low, partially cover and cook, stirring often, until mixture is thick and smooth and flavors have blended. Be careful not to let mixture scorch or stick to the pan. Taste for seasoning, adjusting with more vinegar, sugar, molasses, or salt as needed. Remove and discard spice bag. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>4. Pour into clean glass jars. Let cool, then refrigerate. Because of its high fruit/sugar content, this sauce can burn or char if exposed to high heat on the grill. Use as a table sauce, or brush over grilling foods during the last 5 minutes on the grill over medium to low heat. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "The girl & the fig's Crispy Artichoke Chips",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3831.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3831.jpg\" alt=\"Crispy Artichoke Chips\" title=\"Crispy Artichoke Chips\" width=\"500\" class=\"alignnone size-full wp-image-46160\">\u003c/a>\u003c/p>\n\u003cp>If there's a vegetarian version of the internet's bacon meme, it could quite possibly be the artichoke. Vegetarians and vegans alike flock to it, or any recipe using it. And this one will be no exception. Even though it's fried, these artichoke chips are very light all while remaining big on flavor. You can simply enjoy them on their own or as a garnish. \u003c/p>\n\u003cp>I made this heavenly snack with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/11/the-girl-the-figs-lavender-mojito/\">Sondra Bernstein and her business partner Chef John Toulze\u003c/a> when we hung out for the day back in May. I had been touring California, and both John and Sondra were generous enough to spend some time with me. Not only did I get to tour their biodynamic farm, but I also got to cook with John, partake in some of their signature cocktails like this \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/11/the-girl-the-figs-lavender-mojito/\">Lavender Mojito\u003c/a> all while charging my borrowed Chevy Volt! \u003c/p>\n\u003cp>But let's make some artichoke chips, shall we?\u003c/p>\n\u003cp>\u003cstrong>Recipe: Crispy Artichoke Chips\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/QX09HtiRtX8\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>8 baby artichokes\u003c/li>\n\u003cli>Wondra flour, enough to coat\u003c/li>\n\u003cli>Canola oil\u003c/li>\n\u003cli>Salt to taste\u003c/li>\n\u003c/ul>\n\u003cp>1. Bring the oil to 350 degrees.\u003c/p>\n\u003cp>2. Peel down the tough outer skins of the baby artichokes and remove the thistles on top. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3770.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3770.jpg\" alt=\"Thinly Slice Baby Artichokes\" title=\"Thinly Slice Baby Artichokes\" width=\"500\" class=\"alignnone size-full wp-image-46265\">\u003c/a>\u003c/p>\n\u003cp>3. Shave the artichokes as thinly as possible, placing them in just enough water to cover. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3776.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3776.jpg\" alt=\"Soaked Artichoke Slices\" title=\"Soaked Artichoke Slices\" width=\"500\" class=\"alignnone size-full wp-image-46272\">\u003c/a>\u003c/p>\n\u003cp>4. Toss the slices in the flour, lightly coating them. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3796.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3796.jpg\" alt=\"Coated Artichoke Hearts\" title=\"Coated Artichoke Hearts\" width=\"500\" class=\"alignnone size-full wp-image-46273\">\u003c/a>\u003c/p>\n\u003cp>5. Deep fry them in the hot oil until they just start turning brown. \u003c/p>\n\u003cp>6. Remove them and place them on a paper towel to remove the excess oil. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3824.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3824.jpg\" alt=\"Fried Artichokes\" title=\"Fried Artichokes\" width=\"500\" class=\"alignnone size-full wp-image-46274\">\u003c/a>\u003c/p>\n\u003cp>7. Salt them to taste. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3836.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3836.jpg\" alt=\"Crispy Artichoke Chips\" title=\"Crispy Artichoke Chips\" width=\"500\" class=\"alignnone size-full wp-image-46279\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "I made this heavenly snack with Sondra Bernstein and her business partner Chef John Toulze when we hung out for the day back in May. I had been touring California, and both John and Sondra were generous enough to spend some time with me. Not only did I get to tour their biodynamic farm, but I also got to cook with John, partake in some of their signature cocktails like this Lavender Mojito all while charging my borrowed Chevy Volt! ",
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"title": "The girl & the fig's Crispy Artichoke Chips | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3831.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3831.jpg\" alt=\"Crispy Artichoke Chips\" title=\"Crispy Artichoke Chips\" width=\"500\" class=\"alignnone size-full wp-image-46160\">\u003c/a>\u003c/p>\n\u003cp>If there's a vegetarian version of the internet's bacon meme, it could quite possibly be the artichoke. Vegetarians and vegans alike flock to it, or any recipe using it. And this one will be no exception. Even though it's fried, these artichoke chips are very light all while remaining big on flavor. You can simply enjoy them on their own or as a garnish. \u003c/p>\n\u003cp>I made this heavenly snack with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/11/the-girl-the-figs-lavender-mojito/\">Sondra Bernstein and her business partner Chef John Toulze\u003c/a> when we hung out for the day back in May. I had been touring California, and both John and Sondra were generous enough to spend some time with me. Not only did I get to tour their biodynamic farm, but I also got to cook with John, partake in some of their signature cocktails like this \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/11/the-girl-the-figs-lavender-mojito/\">Lavender Mojito\u003c/a> all while charging my borrowed Chevy Volt! \u003c/p>\n\u003cp>But let's make some artichoke chips, shall we?\u003c/p>\n\u003cp>\u003cstrong>Recipe: Crispy Artichoke Chips\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/QX09HtiRtX8\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>8 baby artichokes\u003c/li>\n\u003cli>Wondra flour, enough to coat\u003c/li>\n\u003cli>Canola oil\u003c/li>\n\u003cli>Salt to taste\u003c/li>\n\u003c/ul>\n\u003cp>1. Bring the oil to 350 degrees.\u003c/p>\n\u003cp>2. Peel down the tough outer skins of the baby artichokes and remove the thistles on top. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3770.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3770.jpg\" alt=\"Thinly Slice Baby Artichokes\" title=\"Thinly Slice Baby Artichokes\" width=\"500\" class=\"alignnone size-full wp-image-46265\">\u003c/a>\u003c/p>\n\u003cp>3. Shave the artichokes as thinly as possible, placing them in just enough water to cover. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3776.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3776.jpg\" alt=\"Soaked Artichoke Slices\" title=\"Soaked Artichoke Slices\" width=\"500\" class=\"alignnone size-full wp-image-46272\">\u003c/a>\u003c/p>\n\u003cp>4. Toss the slices in the flour, lightly coating them. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3796.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3796.jpg\" alt=\"Coated Artichoke Hearts\" title=\"Coated Artichoke Hearts\" width=\"500\" class=\"alignnone size-full wp-image-46273\">\u003c/a>\u003c/p>\n\u003cp>5. Deep fry them in the hot oil until they just start turning brown. \u003c/p>\n\u003cp>6. Remove them and place them on a paper towel to remove the excess oil. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3824.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3824.jpg\" alt=\"Fried Artichokes\" title=\"Fried Artichokes\" width=\"500\" class=\"alignnone size-full wp-image-46274\">\u003c/a>\u003c/p>\n\u003cp>7. Salt them to taste. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3836.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_3836.jpg\" alt=\"Crispy Artichoke Chips\" title=\"Crispy Artichoke Chips\" width=\"500\" class=\"alignnone size-full wp-image-46279\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tropical Nostalgia: The Luau at the Tonga Room & Hurricane Bar",
"title": "Tropical Nostalgia: The Luau at the Tonga Room & Hurricane Bar",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560a.jpg\" alt=\"Hula Dancers and live music at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" title=\"Hula Dancers and live music at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-46218\">\u003c/a>\u003cbr>\n\u003cem>Hula Dancers and live music at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>The great thing about returning home to the San Francisco Bay area after a summer vacation, is not just that you’re returning to a great place, but it’s possible to stretch out the spirit of the trip through food. When I returned from Italy one summer, I assuaged my hunger at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php/\">Ferry Plaza Farmers' Market\u003c/a> with fresh figs and a porchetta sandwich. After coming back from India last summer, the pangs I felt for masala dosa were easily mollified at \u003ca href=\"http://dosasf.com/\">Dosa\u003c/a>. And this summer, I went to Hawaii for the first time, to the island of Maui for a week’s worth of warm tropical waters, star filled skies, Mai-Tais at sunset, and fresh seafood and kalua pork. So what to do upon returning to San Francisco to cure these post island blues? I headed to the luau at the \u003ca href=\"http://www.tongaroom.com/548/tonga-room-and-hurricane-bar-summer-luau\">Fairmont Hotel's Tonga Room & Hurricane Bar\u003c/a>. \u003c/p>\n\u003cp>Admittedly, I did not go to a luau in Hawaii, as these looked like resort affairs that sat 700 people, which never bodes well for the food quality. However, there is a subtle yet important difference between touristy and kitsch. The Fairmont's \u003ca href=\"http://www.tongaroom.com/\">Tonga Room & Hurricane Bar\u003c/a> is a sort of surreal, Hollywood re-imagines Polynesia, and then tucks it into the basement of a luxury hotel in San Francisco. Which, in fact, it is. This room had once been The Terrace Room, site of a 75-foot indoor swimming pool built in 1929, where Olympic swimmers trained and Hollywood stars like Ronald Reagan and Helen Hayes swam laps. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560c-pool.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560c-pool.jpg\" alt=\"The floating boat on the lagoon in the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" title=\"The floating boat on the lagoon in the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-46215\">\u003c/a>\u003cbr>\n\u003cem>The floating boat on the \"lagoon\" in the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>Following World War II, when American soldiers returned from the South Pacific sporting tattoos and carrying carved totems and crafts, Polynesia became romantic, exotic, and the scowling totems of far off gods a little menacing, yet somehow sexy. And so tiki bars entered their golden era. In 1945, The Fairmont San Francisco hired Mel Melvin, a set director from Metro Goldwyn Mayer to lead the transformation of the Terrace Plunge into the Tonga Room. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Arriving at the Tonga Room, I was greeted with a synthetic lei, and then stepped into a huge, dark room sparkling with strands of multicolored lights, walls covered in tribal patterns, and in the middle of a swimming-pool-turned lagoon, a small boat sporting a deejay traveled back and forth. There were even sporadic tropical thunderstorms, complete with thunder and lightening. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room400-cocktail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room400-cocktail.jpg\" alt=\"Tropical cocktails at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" title=\"Tropical cocktails at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-46216\">\u003c/a>\u003cbr>\n\u003cem>Tropical cocktails at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>I met three friends there—two of them, having lived in Hawaii before, claimed it was their favorite bar in San Francisco. They were shocked I had never been to the Tonga Room. But for me, it was missing the magical elements of Hawaii. The warm breeze that wraps around you, the rainbows that appear just past the sugar cane field after a flash rain, the galaxies of stars, impossibly bright in the dark sky—in fact, the room actually made me sadder. So I had a Mai Tai. Rum is always a good drink for vacation nostalgia—mixed with a little fruit juice, it’s an instant taste of tropical. While it wasn’t made from Maui gold pineapple and Haleakala Rum, it wasn’t bad. And the little umbrella cheered me up. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room400-pig.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room400-pig.jpg\" alt=\"Slicing pork for the luau. Photo: Marla Aufmuth\" title=\"Slicing pork for the luau. Photo: Marla Aufmuth\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-46217\">\u003c/a>\u003cbr>\n\u003cem>Slicing pork for the luau. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>I’ve never been to a luau before, but I knew it involved pork. Many of the restaurants in Hawaii served “kalua” pork, which traditionally is a whole pig, slow roasted in an underground pit. Lo and behold, I rounded a corner and there was a whole pig--a huge one, with crispy skin, tender flesh, and a little bowl of pineapple chutney next to it. The buffet was Pacific Rim, with curried macaroni salad (which is a staple at plate shops in Hawaii), fried jasmine rice with pineapple, coconut and a bit of SPAM, and lemongrass-fennel crusted basa with yuzu cream. They also had touches of their traditional Chinese menu, like pork buns, spring rolls, and snap pea and oyster mushroom dumplings. I looked around at the tables full of diners—families, young couples, groups of friends, all wearing leis, sipping drinks garnished with pineapple and cherries and I wondered if they had honeymoons in Hawaii, had vacationed in Tahiti, done a tour of duty in the South Pacific, or just wanted to try something new. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560-buffet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560-buffet.jpg\" alt=\"Pacific Rim buffet at the luau. Photo: Marla Aufmuth\" title=\"Pacific Rim buffet at the luau. Photo: Marla Aufmuth\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-46253\">\u003c/a>\u003cbr>\n\u003cem>Pacific Rim buffet at the luau. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>A traditional South Pacific band started playing and beautiful hula dancers, hips in harmony, hands and arms swaying a melody, elevated the festive atmosphere. I started to appreciate this experience for what it was, not just try to recapture Hawaii. After all, San Francisco is a Pacific Rim, multicultural city. It’s a place of natural beauty, amazing food, and even a Tonga Room. I was sitting with friends who were talking about the next trip they wanted to take to the islands. But they claimed that they wouldn’t move back. Everyone agreed. Hawaii is a wonderful vacation, but we love living here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560b.jpg\" alt=\"Dancers and band at the Tonga Room. Photo: Marla Aufmuth\" title=\"Dancers and band at the Tonga Room. Photo: Marla Aufmuth\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-46219\">\u003c/a>\u003cbr>\n\u003cem>Dancers and band at the Tonga Room. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>The next luau at The Tonga Room & Hurricane Bar is scheduled for October 31. The cost for this one was $55 per person with Happy Hour cocktail prices from 6:00pm to 9:00pm. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tongaroom.com\">The Fairmont Hotel's Tonga Room & Hurricane Bar\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/xjL1\">Map\u003c/a>\u003cbr>\n950 Mason Street\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 772-5278\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nWed - Thu: 5pm-11:30pm\u003cbr>\nFri - Sat: 5pm-12:30am\u003cbr>\nSun: 5pm-11:30pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/tongaroom\">Tonga Room and Hurricane Bar\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/tongaroom\">@TongaRoom\u003c/a>\u003c/p>\n\n",
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"excerpt": "Maria Finn tries to keep the spirit of her Hawaiian vacation alive by attending a luau at the Fairmont Hotel's Tonga Room & Hurricane Bar.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560a.jpg\" alt=\"Hula Dancers and live music at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" title=\"Hula Dancers and live music at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-46218\">\u003c/a>\u003cbr>\n\u003cem>Hula Dancers and live music at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>The great thing about returning home to the San Francisco Bay area after a summer vacation, is not just that you’re returning to a great place, but it’s possible to stretch out the spirit of the trip through food. When I returned from Italy one summer, I assuaged my hunger at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php/\">Ferry Plaza Farmers' Market\u003c/a> with fresh figs and a porchetta sandwich. After coming back from India last summer, the pangs I felt for masala dosa were easily mollified at \u003ca href=\"http://dosasf.com/\">Dosa\u003c/a>. And this summer, I went to Hawaii for the first time, to the island of Maui for a week’s worth of warm tropical waters, star filled skies, Mai-Tais at sunset, and fresh seafood and kalua pork. So what to do upon returning to San Francisco to cure these post island blues? I headed to the luau at the \u003ca href=\"http://www.tongaroom.com/548/tonga-room-and-hurricane-bar-summer-luau\">Fairmont Hotel's Tonga Room & Hurricane Bar\u003c/a>. \u003c/p>\n\u003cp>Admittedly, I did not go to a luau in Hawaii, as these looked like resort affairs that sat 700 people, which never bodes well for the food quality. However, there is a subtle yet important difference between touristy and kitsch. The Fairmont's \u003ca href=\"http://www.tongaroom.com/\">Tonga Room & Hurricane Bar\u003c/a> is a sort of surreal, Hollywood re-imagines Polynesia, and then tucks it into the basement of a luxury hotel in San Francisco. Which, in fact, it is. This room had once been The Terrace Room, site of a 75-foot indoor swimming pool built in 1929, where Olympic swimmers trained and Hollywood stars like Ronald Reagan and Helen Hayes swam laps. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560c-pool.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560c-pool.jpg\" alt=\"The floating boat on the lagoon in the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" title=\"The floating boat on the lagoon in the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-46215\">\u003c/a>\u003cbr>\n\u003cem>The floating boat on the \"lagoon\" in the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>Following World War II, when American soldiers returned from the South Pacific sporting tattoos and carrying carved totems and crafts, Polynesia became romantic, exotic, and the scowling totems of far off gods a little menacing, yet somehow sexy. And so tiki bars entered their golden era. In 1945, The Fairmont San Francisco hired Mel Melvin, a set director from Metro Goldwyn Mayer to lead the transformation of the Terrace Plunge into the Tonga Room. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Arriving at the Tonga Room, I was greeted with a synthetic lei, and then stepped into a huge, dark room sparkling with strands of multicolored lights, walls covered in tribal patterns, and in the middle of a swimming-pool-turned lagoon, a small boat sporting a deejay traveled back and forth. There were even sporadic tropical thunderstorms, complete with thunder and lightening. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room400-cocktail.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room400-cocktail.jpg\" alt=\"Tropical cocktails at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" title=\"Tropical cocktails at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-46216\">\u003c/a>\u003cbr>\n\u003cem>Tropical cocktails at the Tonga Room and Hurricane Bar. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>I met three friends there—two of them, having lived in Hawaii before, claimed it was their favorite bar in San Francisco. They were shocked I had never been to the Tonga Room. But for me, it was missing the magical elements of Hawaii. The warm breeze that wraps around you, the rainbows that appear just past the sugar cane field after a flash rain, the galaxies of stars, impossibly bright in the dark sky—in fact, the room actually made me sadder. So I had a Mai Tai. Rum is always a good drink for vacation nostalgia—mixed with a little fruit juice, it’s an instant taste of tropical. While it wasn’t made from Maui gold pineapple and Haleakala Rum, it wasn’t bad. And the little umbrella cheered me up. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room400-pig.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room400-pig.jpg\" alt=\"Slicing pork for the luau. Photo: Marla Aufmuth\" title=\"Slicing pork for the luau. Photo: Marla Aufmuth\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-46217\">\u003c/a>\u003cbr>\n\u003cem>Slicing pork for the luau. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>I’ve never been to a luau before, but I knew it involved pork. Many of the restaurants in Hawaii served “kalua” pork, which traditionally is a whole pig, slow roasted in an underground pit. Lo and behold, I rounded a corner and there was a whole pig--a huge one, with crispy skin, tender flesh, and a little bowl of pineapple chutney next to it. The buffet was Pacific Rim, with curried macaroni salad (which is a staple at plate shops in Hawaii), fried jasmine rice with pineapple, coconut and a bit of SPAM, and lemongrass-fennel crusted basa with yuzu cream. They also had touches of their traditional Chinese menu, like pork buns, spring rolls, and snap pea and oyster mushroom dumplings. I looked around at the tables full of diners—families, young couples, groups of friends, all wearing leis, sipping drinks garnished with pineapple and cherries and I wondered if they had honeymoons in Hawaii, had vacationed in Tahiti, done a tour of duty in the South Pacific, or just wanted to try something new. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560-buffet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560-buffet.jpg\" alt=\"Pacific Rim buffet at the luau. Photo: Marla Aufmuth\" title=\"Pacific Rim buffet at the luau. Photo: Marla Aufmuth\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-46253\">\u003c/a>\u003cbr>\n\u003cem>Pacific Rim buffet at the luau. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>A traditional South Pacific band started playing and beautiful hula dancers, hips in harmony, hands and arms swaying a melody, elevated the festive atmosphere. I started to appreciate this experience for what it was, not just try to recapture Hawaii. After all, San Francisco is a Pacific Rim, multicultural city. It’s a place of natural beauty, amazing food, and even a Tonga Room. I was sitting with friends who were talking about the next trip they wanted to take to the islands. But they claimed that they wouldn’t move back. Everyone agreed. Hawaii is a wonderful vacation, but we love living here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tonga-room560b.jpg\" alt=\"Dancers and band at the Tonga Room. Photo: Marla Aufmuth\" title=\"Dancers and band at the Tonga Room. Photo: Marla Aufmuth\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-46219\">\u003c/a>\u003cbr>\n\u003cem>Dancers and band at the Tonga Room. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>The next luau at The Tonga Room & Hurricane Bar is scheduled for October 31. The cost for this one was $55 per person with Happy Hour cocktail prices from 6:00pm to 9:00pm. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tongaroom.com\">The Fairmont Hotel's Tonga Room & Hurricane Bar\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/xjL1\">Map\u003c/a>\u003cbr>\n950 Mason Street\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 772-5278\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nWed - Thu: 5pm-11:30pm\u003cbr>\nFri - Sat: 5pm-12:30am\u003cbr>\nSun: 5pm-11:30pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/tongaroom\">Tonga Room and Hurricane Bar\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/tongaroom\">@TongaRoom\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chef Profile: Maverick’s Emmanuel Eng",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/400EngandYouks-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/400EngandYouks-new.jpg\" alt=\"Chefs Emmanuel Eng and Scott Youkilis. photo courtesy of Maverick\" title=\"Chefs Emmanuel Eng and Scott Youkilis. photo courtesy of Maverick\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-46156\">\u003c/a>\u003cbr>\n\u003cem>Chefs Emmanuel Eng and Scott Youkilis. Photo courtesy of Maverick\u003c/em>\u003c/p>\n\u003cp>It’s a petite-sized spot, yet shows mighty potential. \u003ca href=\"http://www.sfmaverick.com/\">Maverick restaurant\u003c/a> has spent the last seven years cranking out various forms of American food in the Mission -- at times high-brow and other times with more of a decidedly Southern and comfy bent. Owners Mike Pierce and executive chef Scott Youkilis brought on and promoted Emmanel Eng, 33, as executive chef in recent months. Eng’s artistic eye is clear in the refreshed menu and clean yet playfully creative plating style. He considers Nancy Oakes a big influencer and mentor in his culinary life and talked his way into a weekly stage that quickly led to full-time line cook work at Indigo restaurant. The Noe Valley resident cooked under Oakes at Boulevard, and has had stints at Sons & Daughters, Foreign Cinema, Quince and Aqua. Eng grew up in Portland, Oregon and studied at the Rhode Island School of Design. One of the reasons he was drawn to the Bay Area was to work for dot-coms (more on that soon) but cooking, a long-term girlfriend, bicycling and designing high-end bicycles are why he stayed. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> caught up with Eng via phone interview.\u003c/p>\n\u003cp>\u003cstrong>How did you get interested in cooking?\u003c/strong>\u003cbr>\nI went to the Rhode Island School of Design so it’s hard to say how one led to the other. In high school I was really into design and art. The correlation was working with my hands, which helped me get into cooking. \u003c/p>\n\u003cp>Becoming a cook as a career was more a product of moving to San Francisco. During college I went to Sweden and was a backpacker. I got a job at a cafeteria: washing lettuce, slicing tomatoes, and making things like a 50-pound pile of mashed potatoes. It was not glamorous but it was fun. That put me in the world of food production: mundane food but I had to serve it. I found a lot of satisfaction seeing people enjoy and eat the food and liked having the “Jewish mom/Asian grandma” syndrome of wanting to take care of people. When I moved to San Francisco, I was doing design for a dot-com and was laid off. Since I was always eating at a lot of nice places, a friend said “Why not do a \u003ca href=\"http://en.wikipedia.org/wiki/Stage_(cooking)\">stage\u003c/a>?” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I walked into Indigo and said, “I will work for free if you teach me.” \u003c/p>\n\u003cp>\u003cstrong>Who is your mentor?\u003c/strong>\u003cbr>\nNancy Oakes at Boulevard. I still stop by there to check in and see how she’s doing, how things are. That’s where I did most of my development. There’s that classic line cook mentality at other places of work your way up. Then you have that feeling that you’ve seen all you can see. I did that for a long time. When I got to Boulevard, I found it was a place that I really wanted to work, for five years. That’s not common for someone to stick around so long. After five years, it took me that long to say, ok, time for me to move away from line cook and Sous chef and take the leap to be chef de cuisine or open my own place. \u003c/p>\n\u003cp>\u003cstrong>Tell us more about doing your own place.\u003c/strong>\u003cbr>\nI have thoughts about it all the time. What it’s going to be changes all the time. I wrote the business plan as a concept of what I want. My five year plan is to hopefully be chef-owner of a place.\u003c/p>\n\u003cp>\u003cstrong>Do you have a significant other? How did you two meet?\u003c/strong>\u003cbr>\nMy girlfriend Ann was a server at Boulevard. We didn’t get together until after she quit. We’ve been together five years. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots for food & drink in the Bay Area?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.locandasf.com/\">Locanda\u003c/a>: I was there on Tuesday night. David Chang and a lot of people were there and it was fun. We were all chatting and hanging out. I go there pretty often for the Bucatini. I really love that the bartenders let me sit down and they create something. I may request something light and refreshing and say, \"It was hot in the kitchen today.”\u003c/p>\n\u003cp>I go to \u003ca href=\"http://www.koipalace.com/default.htm\">Koi Palace\u003c/a> for dim sum. \u003c/p>\n\u003cp>\u003ca href=\"http://ritualroasters.com/\">Ritual Roasters\u003c/a> is where I go for coffee.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/403Eng_Ash-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/403Eng_Ash-new.jpg\" alt=\"Burrata ashed with fig leaf ash, baby beets, Chioggia beet chips, black mission figs, pine nut and pine nut butter, charred fig leaf oil with French breakfast radishes.\" title=\"Burrata ashed with fig leaf ash, baby beets, Chioggia beet chips, black mission figs, pine nut and pine nut butter, charred fig leaf oil with French breakfast radishes.\" width=\"403\" height=\"403\" class=\"alignnone size-full wp-image-46157\">\u003c/a>\u003cbr>\n\u003cem>Burrata ashed with fig leaf ash, baby beets, Chioggia beet chips, black mission figs, pine nut and pine nut butter, charred fig leaf oil with French breakfast radishes. Photo courtesy of Maverick\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Happy seventh birthday, Maverick. What’s new at the restaurant?\u003c/strong>\u003cbr>\nI’ve been using ash [for the dish: burrata ashed with fig leaf ash, baby beets, Chioggia beet chips, black mission figs, pine nut and pine nut butter, charred fig leaf oil with French breakfast radishes]. For our spring version, the dish had corn ash, fiddlehead ferns and ramps. The original idea was to toast cornhusks until they’re nice and golden brown. Then I was going to make a sauce or foam. I hadn’t figured out what I was doing at that point. It smelled amazing so I put in the blender and it tasted like cocoa powder. Not bitter or burnt, and by accident. I was thinking of ash rind -- since there’s that goat cheese with a layer of ash. It makes sense -- in connection with how cheese is made and an ash rind burrata.\u003c/p>\n\u003cp>That evolved into a version with beets and figs, which was a combination of how \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel Patterson\u003c/a> at Coi took fig leaves and grilled them and turned into an oil. I copied him, because it was amazing. If corn husks burn so well, I wondered if fig leaves would. I knew someone who worked there, and I said “One day I’ll do this.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/560Eng_HalibutCheek.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/560Eng_HalibutCheek.jpg\" alt=\"halibut cheeks dusted in masa, saffron and zucchini bisque, castelvetrano olive caviar and heirloom tomato relish, bloomsdale spinach, fried zucchini sticks and lemon marigold flowers \" title=\"halibut cheeks dusted in masa, saffron and zucchini bisque, castelvetrano olive caviar and heirloom tomato relish, bloomsdale spinach, fried zucchini sticks and lemon marigold flowers \" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46165\">\u003c/a>\u003cbr>\n\u003cem>Halibut cheeks dusted in masa, saffron and zucchini bisque, castelvetrano olive \"caviar\" and heirloom tomato relish, Bloomsdale spinach, fried zucchini sticks and lemon marigold flowers. Photo courtesy of Maverick\u003c/em> \u003c/p>\n\u003cp>One of my favorite dishes from the new menu is the halibut cheek dish. Fried chicken is a crowd pleaser and I love it but it’s the least challenging dish on the menu. \u003c/p>\n\u003cp>Things change a lot. I’m working on new dishes: roasted corn and ginger chowder, chicken agnolotti, and stuffed Italian frying peppers with house made fromage blanc. There’ll be a play on steak and eggs for the snack menu. We had a smoked egg, so I’m looking to do shredded beef jerky on top using the American technique of dried beef and then shredding it into a more Asian thing. I grew up eating shredded beef or shredded pork on my congee. It kind of melts and has a crunchy texture. It’s not like dog treat-style beef jerky. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>What is your guilty food pleasure?\u003c/strong>\u003cbr>\nCrab rangoon. That’s lowbrow American Chinese food. \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/24/2012/07/400EngandYouks-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/400EngandYouks-new.jpg\" alt=\"Chefs Emmanuel Eng and Scott Youkilis. photo courtesy of Maverick\" title=\"Chefs Emmanuel Eng and Scott Youkilis. photo courtesy of Maverick\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-46156\">\u003c/a>\u003cbr>\n\u003cem>Chefs Emmanuel Eng and Scott Youkilis. Photo courtesy of Maverick\u003c/em>\u003c/p>\n\u003cp>It’s a petite-sized spot, yet shows mighty potential. \u003ca href=\"http://www.sfmaverick.com/\">Maverick restaurant\u003c/a> has spent the last seven years cranking out various forms of American food in the Mission -- at times high-brow and other times with more of a decidedly Southern and comfy bent. Owners Mike Pierce and executive chef Scott Youkilis brought on and promoted Emmanel Eng, 33, as executive chef in recent months. Eng’s artistic eye is clear in the refreshed menu and clean yet playfully creative plating style. He considers Nancy Oakes a big influencer and mentor in his culinary life and talked his way into a weekly stage that quickly led to full-time line cook work at Indigo restaurant. The Noe Valley resident cooked under Oakes at Boulevard, and has had stints at Sons & Daughters, Foreign Cinema, Quince and Aqua. Eng grew up in Portland, Oregon and studied at the Rhode Island School of Design. One of the reasons he was drawn to the Bay Area was to work for dot-coms (more on that soon) but cooking, a long-term girlfriend, bicycling and designing high-end bicycles are why he stayed. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> caught up with Eng via phone interview.\u003c/p>\n\u003cp>\u003cstrong>How did you get interested in cooking?\u003c/strong>\u003cbr>\nI went to the Rhode Island School of Design so it’s hard to say how one led to the other. In high school I was really into design and art. The correlation was working with my hands, which helped me get into cooking. \u003c/p>\n\u003cp>Becoming a cook as a career was more a product of moving to San Francisco. During college I went to Sweden and was a backpacker. I got a job at a cafeteria: washing lettuce, slicing tomatoes, and making things like a 50-pound pile of mashed potatoes. It was not glamorous but it was fun. That put me in the world of food production: mundane food but I had to serve it. I found a lot of satisfaction seeing people enjoy and eat the food and liked having the “Jewish mom/Asian grandma” syndrome of wanting to take care of people. When I moved to San Francisco, I was doing design for a dot-com and was laid off. Since I was always eating at a lot of nice places, a friend said “Why not do a \u003ca href=\"http://en.wikipedia.org/wiki/Stage_(cooking)\">stage\u003c/a>?” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I walked into Indigo and said, “I will work for free if you teach me.” \u003c/p>\n\u003cp>\u003cstrong>Who is your mentor?\u003c/strong>\u003cbr>\nNancy Oakes at Boulevard. I still stop by there to check in and see how she’s doing, how things are. That’s where I did most of my development. There’s that classic line cook mentality at other places of work your way up. Then you have that feeling that you’ve seen all you can see. I did that for a long time. When I got to Boulevard, I found it was a place that I really wanted to work, for five years. That’s not common for someone to stick around so long. After five years, it took me that long to say, ok, time for me to move away from line cook and Sous chef and take the leap to be chef de cuisine or open my own place. \u003c/p>\n\u003cp>\u003cstrong>Tell us more about doing your own place.\u003c/strong>\u003cbr>\nI have thoughts about it all the time. What it’s going to be changes all the time. I wrote the business plan as a concept of what I want. My five year plan is to hopefully be chef-owner of a place.\u003c/p>\n\u003cp>\u003cstrong>Do you have a significant other? How did you two meet?\u003c/strong>\u003cbr>\nMy girlfriend Ann was a server at Boulevard. We didn’t get together until after she quit. We’ve been together five years. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots for food & drink in the Bay Area?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.locandasf.com/\">Locanda\u003c/a>: I was there on Tuesday night. David Chang and a lot of people were there and it was fun. We were all chatting and hanging out. I go there pretty often for the Bucatini. I really love that the bartenders let me sit down and they create something. I may request something light and refreshing and say, \"It was hot in the kitchen today.”\u003c/p>\n\u003cp>I go to \u003ca href=\"http://www.koipalace.com/default.htm\">Koi Palace\u003c/a> for dim sum. \u003c/p>\n\u003cp>\u003ca href=\"http://ritualroasters.com/\">Ritual Roasters\u003c/a> is where I go for coffee.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/403Eng_Ash-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/403Eng_Ash-new.jpg\" alt=\"Burrata ashed with fig leaf ash, baby beets, Chioggia beet chips, black mission figs, pine nut and pine nut butter, charred fig leaf oil with French breakfast radishes.\" title=\"Burrata ashed with fig leaf ash, baby beets, Chioggia beet chips, black mission figs, pine nut and pine nut butter, charred fig leaf oil with French breakfast radishes.\" width=\"403\" height=\"403\" class=\"alignnone size-full wp-image-46157\">\u003c/a>\u003cbr>\n\u003cem>Burrata ashed with fig leaf ash, baby beets, Chioggia beet chips, black mission figs, pine nut and pine nut butter, charred fig leaf oil with French breakfast radishes. Photo courtesy of Maverick\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Happy seventh birthday, Maverick. What’s new at the restaurant?\u003c/strong>\u003cbr>\nI’ve been using ash [for the dish: burrata ashed with fig leaf ash, baby beets, Chioggia beet chips, black mission figs, pine nut and pine nut butter, charred fig leaf oil with French breakfast radishes]. For our spring version, the dish had corn ash, fiddlehead ferns and ramps. The original idea was to toast cornhusks until they’re nice and golden brown. Then I was going to make a sauce or foam. I hadn’t figured out what I was doing at that point. It smelled amazing so I put in the blender and it tasted like cocoa powder. Not bitter or burnt, and by accident. I was thinking of ash rind -- since there’s that goat cheese with a layer of ash. It makes sense -- in connection with how cheese is made and an ash rind burrata.\u003c/p>\n\u003cp>That evolved into a version with beets and figs, which was a combination of how \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel Patterson\u003c/a> at Coi took fig leaves and grilled them and turned into an oil. I copied him, because it was amazing. If corn husks burn so well, I wondered if fig leaves would. I knew someone who worked there, and I said “One day I’ll do this.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/560Eng_HalibutCheek.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/560Eng_HalibutCheek.jpg\" alt=\"halibut cheeks dusted in masa, saffron and zucchini bisque, castelvetrano olive caviar and heirloom tomato relish, bloomsdale spinach, fried zucchini sticks and lemon marigold flowers \" title=\"halibut cheeks dusted in masa, saffron and zucchini bisque, castelvetrano olive caviar and heirloom tomato relish, bloomsdale spinach, fried zucchini sticks and lemon marigold flowers \" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46165\">\u003c/a>\u003cbr>\n\u003cem>Halibut cheeks dusted in masa, saffron and zucchini bisque, castelvetrano olive \"caviar\" and heirloom tomato relish, Bloomsdale spinach, fried zucchini sticks and lemon marigold flowers. Photo courtesy of Maverick\u003c/em> \u003c/p>\n\u003cp>One of my favorite dishes from the new menu is the halibut cheek dish. Fried chicken is a crowd pleaser and I love it but it’s the least challenging dish on the menu. \u003c/p>\n\u003cp>Things change a lot. I’m working on new dishes: roasted corn and ginger chowder, chicken agnolotti, and stuffed Italian frying peppers with house made fromage blanc. There’ll be a play on steak and eggs for the snack menu. We had a smoked egg, so I’m looking to do shredded beef jerky on top using the American technique of dried beef and then shredding it into a more Asian thing. I grew up eating shredded beef or shredded pork on my congee. It kind of melts and has a crunchy texture. It’s not like dog treat-style beef jerky. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What is your guilty food pleasure?\u003c/strong>\u003cbr>\nCrab rangoon. That’s lowbrow American Chinese food. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Foraging For Fish in the San Francisco Bay ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/1_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/1_Kirk560.jpg\" alt=\"Kirk Lombard demonstrates the cast at his Saturday morning Coastal Fishing/Foraging Tour.\" title=\"Kirk Lombard demonstrates the cast at his Saturday morning Coastal Fishing/Foraging Tour.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46133\">\u003c/a>\u003cbr>\n\u003cem>Kirk Lombard demonstrates the cast at his Saturday morning Coastal \u003ca href=\"http://seaforager.com/tours/\" title=\"http://seaforager.com/tours/\">Fishing/Foraging Tour\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>If all commercial fishermen used the methods of Kirk Lombard, sustainability would be a non-issue. He goes for lesser know species using the most sporting methods possible. He hand-tosses a net, Hawaiian style, for smelt, he poke-poles for monkeyface eel, and catches red crab with a fishing pole and snare. He shares his maritime adventures and knowledge of the bays edible intertidal zone in his \u003ca href=\"http://seaforager.com\">“Sea Forager Tours.”\u003c/a> \u003c/p>\n\u003cp>On the Saturday morning that I gathered with 20 some other people near the lighthouse on Yacht Road in the Marina neighborhood of San Francisco. He warned us early on that the Advil he had taken that morning might wear off at any moment. The previous week he had repeatedly buried fish hooks into his hands, and then, when deep diving into mudflat after horse neck clams, he had infected the wounds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2_Kirk560.jpg\" alt=\"Kirk Lombard shows students how they could survive a catastrophe by foraging seawalls.\" title=\"Kirk Lombard shows students how they could survive a catastrophe by foraging seawalls.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46135\">\u003c/a>\u003cbr>\n\u003cem>Kirk Lombard shows students how they could survive a catastrophe by foraging seawalls.\u003c/em>\u003c/p>\n\u003cp>But he powered through the pain and showed people edible limpets that “taste like abalone” and warned them that they “must be willing to risk their lives for them, as they were gathered where waves crashed.” He baited up a crab snare with squid and showed how to fish for them—only red crabs are keepers in the bay, but like most fishermen, he wasn’t going to reveal his prime fishing spots, only his wisdom on how to catch the critters. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/3_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/3_Kirk560.jpg\" alt=\"A Dungeness crab that is legal size-wise, but you can’t keep these crabs if they are caught in the bay.\" title=\"A Dungeness crab that is legal size-wise, but you can’t keep these crabs if they are caught in the bay.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46136\">\u003c/a>\u003cbr>\n\u003cem>A Dungeness crab that is legal size-wise, but you can’t keep these crabs if they are caught in the bay.\u003c/em>\u003c/p>\n\u003cp>While demonstrating casting for crab and telling anecdotes and natural history of the regions waterways that needed a bit of fact checking—like there are so many sea lions because there are no natural predators in the area. Um, great white sharks? But fishermen are known for their spirit of rugged adventure, and Lombard has this in spades. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/4_Kirk400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/4_Kirk400.jpg\" alt=\"Kirk explains how you want to remove a horseneck clam from the mud in “all its phallic glory” as he put it. \" title=\"Kirk explains how you want to remove a horseneck clam from the mud in “all its phallic glory” as he put it. \" width=\"400\" height=\"534\" class=\"alignnone size-full wp-image-46137\">\u003c/a>\u003cbr>\n\u003cem>Kirk explains how you want to remove a horseneck clam from the mud in “all its phallic glory” as he put it.\u003c/em> \u003c/p>\n\u003cp>He is the only fisherman commercially harvesting monkeyface eel, which is labor intensive and not lucrative. He claims it, “keeps me in beer money,” as well, very few fishermen go after red crabs in the bay, as he does, because they “will break you fingers with their claws and admittedly, there’s not a huge market.” He also takes nets out and fishes for surf smelt with a hand tossed net and night smelt with an A-frame based on Native American fishing methods. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/5_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/5_Kirk560.jpg\" alt=\"Kirk shows the A-Frame fishing net he uses to catch smelt. \" title=\"Kirk shows the A-Frame fishing net he uses to catch smelt. \" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46138\">\u003c/a>\u003cbr>\n\u003cem>Kirk shows the A-Frame fishing net he uses to catch smelt.\u003c/em> \u003c/p>\n\u003cp>He has yet to be granted a commercial fishing license for using his hand tossed net for herring fishing, and hopes to soon as he is helping to bring back these underappreciated forage fish to restaurants in San Francisco.\u003c/p>\n\u003cp>Developing our tastes for these fish would also be a boon to sustainability. Small or forage fish in Northern California include squid, anchovies, smelt, sardines and herring. Herring is the last commercial fishery in the San Francisco Bay, and these fish are used exclusively for their roe, which is shipped to Japan. The bodies are used as bait or sold to fishmeal companies. \u003c/p>\n\u003cp>While the fisheries in California are managed, reports are coming out from other regions in the world that these small fish, which are a critical part of the ocean’s food chain are being wiped out. These fish are primarily being made into fishmeal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/6_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/6_Kirk560.jpg\" alt=\"The tour culminates with an exciting demonstration poke poling for monkeyface eels.\" title=\"The tour culminates with an exciting demonstration poke poling for monkeyface eels.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46139\">\u003c/a>\u003cbr>\n\u003cem>The tour culminates with an exciting demonstration poke poling for monkeyface eels.\u003c/em> \u003c/p>\n\u003cp>According to the Lenfest Forage Fish Task Force report that was published this year, 90 percent of forage fish are used for agriculture, fish farms and nutritional supplements. According to their report, in 2006, 88.5 were made into fish oil and 68.2 percent of fishmeal was used by the aquaculture industry, i.e., salmon farms. When feeding farmed salmon, 3 to 10 pounds of these small forage fish are needed for every one pound of farmed salmon that’s produced. So instead of eating farmed salmon, we would all be better off if we ate these little fish. \u003c/p>\n\u003cp>More and more, innovative chefs in the San Francisco Bay area are serving up forage fish and adventurous diners are in for a treat. \u003c/p>\n\u003cp>\u003ca href=\"http://nopasf.com\">NOPA\u003c/a> in San Francisco serves Fried Little Fish, dill, and chili lime aioli. (These “Little Fish” are smelt caught by Kirk!) \u003c/p>\n\u003cp>\u003ca href=\"http://poggiotrattoria.com/\">Poggio\u003c/a> in Sausalito is serving bruschetta with marinated sardines and a pea and mint puree on bread cooked over coals. As well, they are serving calamari over squid ink pasta. \u003c/p>\n\u003cp>\u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> in San Francisco has herring escabeche on the menu. \u003c/p>\n\u003cp>\u003ca href=\"http://www.comalberkeley.com/\">Comal\u003c/a> in Berkeley has a chilled calamari salad with marinated butter beans, roasted pasilla peppers and zucchini. \u003c/p>\n\u003cp>\u003ca href=\"http://www.bouchesf.com/\">Bouche\u003c/a> in San Francisco is serving sardines with grapefruit, mint and marinated vegetables.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/1_sardines560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/1_sardines560.jpg\" alt=\"sardines with grapefruit, mint and marinated vegetables by Bouche Photo: Quan Pham Photography\" title=\"sardines with grapefruit, mint and marinated vegetables by Bouche Photo: Quan Pham Photography\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-46134\">\u003c/a>\u003cbr>\n\u003cem>Sardines with grapefruit, mint and marinated vegetables by Bouche. Photo: Quan Pham Photography\u003c/em>\u003c/p>\n\n",
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"excerpt": "If all commercial fishermen used the methods of Kirk Lombard, sustainability would be a non-issue. He goes for lesser know species using the most sporting methods possible. He hand-tosses a net, Hawaiian style, for smelt, he poke-poles for monkeyface eel, and catches red crab with a fishing pole and snare. He shares his maritime adventures and knowledge of the bays edible intertidal zone in his “Sea Forager Tours.”",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/1_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/1_Kirk560.jpg\" alt=\"Kirk Lombard demonstrates the cast at his Saturday morning Coastal Fishing/Foraging Tour.\" title=\"Kirk Lombard demonstrates the cast at his Saturday morning Coastal Fishing/Foraging Tour.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46133\">\u003c/a>\u003cbr>\n\u003cem>Kirk Lombard demonstrates the cast at his Saturday morning Coastal \u003ca href=\"http://seaforager.com/tours/\" title=\"http://seaforager.com/tours/\">Fishing/Foraging Tour\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>If all commercial fishermen used the methods of Kirk Lombard, sustainability would be a non-issue. He goes for lesser know species using the most sporting methods possible. He hand-tosses a net, Hawaiian style, for smelt, he poke-poles for monkeyface eel, and catches red crab with a fishing pole and snare. He shares his maritime adventures and knowledge of the bays edible intertidal zone in his \u003ca href=\"http://seaforager.com\">“Sea Forager Tours.”\u003c/a> \u003c/p>\n\u003cp>On the Saturday morning that I gathered with 20 some other people near the lighthouse on Yacht Road in the Marina neighborhood of San Francisco. He warned us early on that the Advil he had taken that morning might wear off at any moment. The previous week he had repeatedly buried fish hooks into his hands, and then, when deep diving into mudflat after horse neck clams, he had infected the wounds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2_Kirk560.jpg\" alt=\"Kirk Lombard shows students how they could survive a catastrophe by foraging seawalls.\" title=\"Kirk Lombard shows students how they could survive a catastrophe by foraging seawalls.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46135\">\u003c/a>\u003cbr>\n\u003cem>Kirk Lombard shows students how they could survive a catastrophe by foraging seawalls.\u003c/em>\u003c/p>\n\u003cp>But he powered through the pain and showed people edible limpets that “taste like abalone” and warned them that they “must be willing to risk their lives for them, as they were gathered where waves crashed.” He baited up a crab snare with squid and showed how to fish for them—only red crabs are keepers in the bay, but like most fishermen, he wasn’t going to reveal his prime fishing spots, only his wisdom on how to catch the critters. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/3_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/3_Kirk560.jpg\" alt=\"A Dungeness crab that is legal size-wise, but you can’t keep these crabs if they are caught in the bay.\" title=\"A Dungeness crab that is legal size-wise, but you can’t keep these crabs if they are caught in the bay.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46136\">\u003c/a>\u003cbr>\n\u003cem>A Dungeness crab that is legal size-wise, but you can’t keep these crabs if they are caught in the bay.\u003c/em>\u003c/p>\n\u003cp>While demonstrating casting for crab and telling anecdotes and natural history of the regions waterways that needed a bit of fact checking—like there are so many sea lions because there are no natural predators in the area. Um, great white sharks? But fishermen are known for their spirit of rugged adventure, and Lombard has this in spades. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/4_Kirk400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/4_Kirk400.jpg\" alt=\"Kirk explains how you want to remove a horseneck clam from the mud in “all its phallic glory” as he put it. \" title=\"Kirk explains how you want to remove a horseneck clam from the mud in “all its phallic glory” as he put it. \" width=\"400\" height=\"534\" class=\"alignnone size-full wp-image-46137\">\u003c/a>\u003cbr>\n\u003cem>Kirk explains how you want to remove a horseneck clam from the mud in “all its phallic glory” as he put it.\u003c/em> \u003c/p>\n\u003cp>He is the only fisherman commercially harvesting monkeyface eel, which is labor intensive and not lucrative. He claims it, “keeps me in beer money,” as well, very few fishermen go after red crabs in the bay, as he does, because they “will break you fingers with their claws and admittedly, there’s not a huge market.” He also takes nets out and fishes for surf smelt with a hand tossed net and night smelt with an A-frame based on Native American fishing methods. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/5_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/5_Kirk560.jpg\" alt=\"Kirk shows the A-Frame fishing net he uses to catch smelt. \" title=\"Kirk shows the A-Frame fishing net he uses to catch smelt. \" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46138\">\u003c/a>\u003cbr>\n\u003cem>Kirk shows the A-Frame fishing net he uses to catch smelt.\u003c/em> \u003c/p>\n\u003cp>He has yet to be granted a commercial fishing license for using his hand tossed net for herring fishing, and hopes to soon as he is helping to bring back these underappreciated forage fish to restaurants in San Francisco.\u003c/p>\n\u003cp>Developing our tastes for these fish would also be a boon to sustainability. Small or forage fish in Northern California include squid, anchovies, smelt, sardines and herring. Herring is the last commercial fishery in the San Francisco Bay, and these fish are used exclusively for their roe, which is shipped to Japan. The bodies are used as bait or sold to fishmeal companies. \u003c/p>\n\u003cp>While the fisheries in California are managed, reports are coming out from other regions in the world that these small fish, which are a critical part of the ocean’s food chain are being wiped out. These fish are primarily being made into fishmeal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/6_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/6_Kirk560.jpg\" alt=\"The tour culminates with an exciting demonstration poke poling for monkeyface eels.\" title=\"The tour culminates with an exciting demonstration poke poling for monkeyface eels.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46139\">\u003c/a>\u003cbr>\n\u003cem>The tour culminates with an exciting demonstration poke poling for monkeyface eels.\u003c/em> \u003c/p>\n\u003cp>According to the Lenfest Forage Fish Task Force report that was published this year, 90 percent of forage fish are used for agriculture, fish farms and nutritional supplements. According to their report, in 2006, 88.5 were made into fish oil and 68.2 percent of fishmeal was used by the aquaculture industry, i.e., salmon farms. When feeding farmed salmon, 3 to 10 pounds of these small forage fish are needed for every one pound of farmed salmon that’s produced. So instead of eating farmed salmon, we would all be better off if we ate these little fish. \u003c/p>\n\u003cp>More and more, innovative chefs in the San Francisco Bay area are serving up forage fish and adventurous diners are in for a treat. \u003c/p>\n\u003cp>\u003ca href=\"http://nopasf.com\">NOPA\u003c/a> in San Francisco serves Fried Little Fish, dill, and chili lime aioli. (These “Little Fish” are smelt caught by Kirk!) \u003c/p>\n\u003cp>\u003ca href=\"http://poggiotrattoria.com/\">Poggio\u003c/a> in Sausalito is serving bruschetta with marinated sardines and a pea and mint puree on bread cooked over coals. As well, they are serving calamari over squid ink pasta. \u003c/p>\n\u003cp>\u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> in San Francisco has herring escabeche on the menu. \u003c/p>\n\u003cp>\u003ca href=\"http://www.comalberkeley.com/\">Comal\u003c/a> in Berkeley has a chilled calamari salad with marinated butter beans, roasted pasilla peppers and zucchini. \u003c/p>\n\u003cp>\u003ca href=\"http://www.bouchesf.com/\">Bouche\u003c/a> in San Francisco is serving sardines with grapefruit, mint and marinated vegetables.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/1_sardines560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/1_sardines560.jpg\" alt=\"sardines with grapefruit, mint and marinated vegetables by Bouche Photo: Quan Pham Photography\" title=\"sardines with grapefruit, mint and marinated vegetables by Bouche Photo: Quan Pham Photography\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-46134\">\u003c/a>\u003cbr>\n\u003cem>Sardines with grapefruit, mint and marinated vegetables by Bouche. Photo: Quan Pham Photography\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": " Just Say Yes to Marcus Samuelsson’s Memoir, \"Yes, Chef\"",
"title": " Just Say Yes to Marcus Samuelsson’s Memoir, \"Yes, Chef\"",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.amazon.com/gp/product/0385342608/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=marcusamue-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0385342608\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/yes_chef1.jpg\" alt=\"Yes, Chef\" title=\"Yes, Chef\" width=\"400\" height=\"608\" class=\"alignnone size-full wp-image-46057\">\u003c/a>\u003cbr>\n\u003cem>\"Yes, Chef: a memoir.\" Photo courtesy marcussamuelsson.com\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>“Food and flavors have become my first language. Not English, not Swedish, not Amharic...”\u003cbr>\n \u003cem>– Marcus Samuelsson in \u003cstrong>\"Yes, Chef\"\u003c/strong>\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.marcussamuelsson.com/\">Marcus Samuelsson\u003c/a>, the award-winning chef and cookbook author who seems to be everywhere at once--including \u003ca href=\"http://www.npr.org/2012/06/28/155909328/marcus-samuelsson-on-becoming-a-top-chef\">NPR’s Fresh Air\u003c/a>, The Today Show and the New York Times’ Best Seller List--spent two days last week in the Bay Area, being fêted at \u003ca href=\"http://www.caminorestaurant.com/\">Camino\u003c/a> and \u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>, and reading from his new memoir, \u003ca href=\"http://www.amazon.com/gp/product/0385342608/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=marcusamue-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0385342608\">\"Yes, Chef,\"\u003c/a> at \u003ca href=\"http://www.bookpassage.com/\">Book Passage\u003c/a> and \u003ca href=\"http://www.youtube.com/watch?v=GxcD8hkdFQM\">Google\u003c/a>.\u003c/p>\n\u003cp>The Ethiopian-born chef was raised by a loving, adoptive family in Sweden and went on to garner great success at New York’s \u003ca href=\"http://www.aquavit.org/restaurant/newyork/index.asp\">Aquavit\u003c/a> and to open his own restaurant, \u003ca href=\"http://redroosterharlem.com/\">Red Rooster\u003c/a>, in Harlem. He recounts his life “chasing flavors” in this compelling memoir, which chronicles his remarkable story, resilient spirit, indomitable work ethic and desire to give back to America, the country he loves and now calls home. \u003c/p>\n\u003cp>Samuelsson grew up in the port city of Göteborg with a Swedish family that adopted him and his sister after they recovered from the tuberculosis that took his mother’s life in Addis Ababa. Samuelsson’s love of cooking was kindled in his Swedish grandmother’s kitchen, where he describes, “The yeasty aroma of freshly baked bread or the tang of drying rose hips hit you as soon as you walked in.” \u003c/p>\n\u003cp>With touching candor, he writes that his heart was broken at age 16, when he was kicked off his beloved soccer team because he was deemed “too small.” Samuelsson then decided to become a chef. In the book, he describes how his singular determination helped him work his way up through professional kitchens in Sweden, Switzerland, France and Austria. Besides painting a vivid picture of the rigors of the professional kitchen, he details the subtle discrimination he faced as he tried to advance to a higher level of restaurant, where his Swedish name might get him a meeting with a chef, but seeing his black skin would suddenly change the agenda. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Marcus_Samuelsson_author_photo_credit_Kwaku_Alston1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Marcus_Samuelsson_author_photo_credit_Kwaku_Alston1.jpg\" alt=\"Marcus_Samuelsson author photo credit Kwaku Alston\" title=\"Marcus_Samuelsson author photo credit Kwaku Alston\" width=\"400\" height=\"570\" class=\"alignnone size-full wp-image-46058\">\u003c/a>\u003cbr>\n\u003cem>Marcus Samuelsson, photo credit: Kwaku Alston\u003c/em>\u003c/p>\n\u003cp>His summer working aboard a Norwegian cruise ship was life-changing for Samuelsson as he visited ports of call from Venezuela to Saint Petersburg, always in search of new flavors. He writes passionately of the inspiration he got from tasting local street food: Jamaican grilled fish, Puerto Rican \u003cem>camarones de mofongo\u003c/em> and Mexican tacos and how he kept a notebook with ideas for future dishes he might someday create. Aboard ship, he discovered other culinary traditions. “Norwegians were at the top of the heap, and the Filipinos who cleaned and actually ran the boat were at the bottom,” writes Samuelsson, who even though he was black was considered European. The staff mess hall had two menus: one for the Europeans, one for the Filipinos. But Samuelsson always ordered the latter and thus discovered chicken adobo and beef morcon. \u003c/p>\n\u003cp>Although, he had traveled the world, Samuelsson recounts the moment his plane touched down in New Yorks’s JFK airport, “First thing I noticed was all the black people…second thing I noticed that no one was looking at me differently. No, scratch that: No one was looking at me at all. Right then, I knew I’d come to the right place.”\u003c/p>\n\u003cp>He came to apprentice at New York’s Aquavit in 1994, and by 1995 was its executive chef and the youngest person to win a 3-star rating from the New York Times. In his work at Aquavit, he incorporated the notes he had taken during his travels. “I wanted to find ways to incorporate the efficiencies of Switzerland, the soulfulness of Austria, the reverence for ingredients I learned in France but I wanted to do it with a Swedish accent.”\u003c/p>\n\u003cp>In 1999, while still working at Aquavit, Samuelsson got an invitation to return to Ethiopia for an article for Gourmet Magazine. There, he met his father and 18 siblings for the first time. He eloquently describes how fell he in love with Ethiopian cuisine, especially its signature \u003cem>berbere\u003c/em> spice blend. “It was both masculine and feminine, shouting for attention and whispering at me to come closer.”\u003c/p>\n\u003cp>In 2010 he opened his Harlem restaurant Red Rooster. “I wanted Red Rooster to guard the history of black cooks in America while starting new conversations in food. [My mission] “as a black chef is clear: to document, to preserve, to capture, to inspire and to aspire.” Even though he acknowledges that he is a European immigrant when it comes to racial history, during the 15 years he’s lived in the U.S., he has developed several theories about why kitchens of major American restaurants remain so white, including: \u003cem>The Nest Egg Theory\u003c/em> and \u003cem>The I Didn’t Iron Clothes So You Could Flip Burgers Theory.\u003c/em>\u003c/p>\n\u003cp>Samuelsson’s desire to share his good fortune is evident throughout the book. Since he personally struggled with racism as a black chef, Samuelsson is more open to giving people a chance to prove themselves. In 2000, he met Michael Garrett, who is now his executive chef at Red Rooster. Garrett presented himself as a line cook with two restaurants on his resume, Houlihans and Olive Garden. Samuelsson immediately gave him a job at one of his restaurants when he knew that other chefs wouldn’t have even let him in the door. He explains, “It’s not just that I believe in food that is global. I believe there’s a door that opens from inside any great kitchen, a door that opens out and gives us the world.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/marcus-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/marcus-4.jpg\" alt=\"marcus at jardiniere\" title=\"marcus at jardiniere\" width=\"560\" height=\"550\" class=\"alignnone size-full wp-image-46048\">\u003c/a>\u003cbr>\n\u003cem>Marcus Samuelsson and Traci des Jardins at the Scandinavian lunch in his honor at Jardinière\u003c/em>\u003c/p>\n\u003cp>Bay Area Bites caught up with Samuelsson at Jardinière last Thursday, where Traci des Jardins’ staff delighted him by preparing a Scandinavian lunch, including \u003cem>roll mops\u003c/em> with cured local sardines and cucumber dill salad and a \u003cem>smørrebrød\u003c/em> trio. Three open faced strips of rye bread topped with veal tongue and tomatoes, salmon, beets and egg and duck liver pate with radishes.\u003c/p>\n\u003cp>Samuelsson, with an impish smile to match his colorful outfit (orange pants, navy pinstripe vest, checkered scarf and jaunty blue fedora) charmed fans by autographing copies of his book, visiting tables and chatting amiably with diners. After lunch he made a few remarks and answered questions. Highlights: “The kitchen is the new living room.” “What is my favorite kitchen tool? A fish spatula.” And, (unfortunately), “no plans to open a Bay Area restaurant.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/ms-at-j-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/ms-at-j-.jpg\" alt=\"marcus samuelsson at jardiniere\" title=\"marcus samulesson at jardiniere\" width=\"560\" height=\"444\" class=\"alignnone size-full wp-image-46049\">\u003c/a>\u003c/p>\n\u003cp>In an interview before last week’s lunch at Jardinière, Samuelsson answered BAB’s range of questions, on being an immigrant, developing his fried chicken recipe, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal/\">eating with the hands\u003c/a> and food bloggers. His comments have been edited for clarity and brevity. (Three of his signature recipes follow.)\u003c/p>\n\u003cp>\u003cstrong>You describe Sweden as a total knife and fork culture. In Ethiopia, by contrast, food is served family-style and eaten with the hands. Since you are connected to both cultures, do you feel more like a knife and fork person or a hand person?\u003c/strong> \u003c/p>\n\u003cp>I’m definitely a hand person. When you eat with your hands, it requires other things of you. You eat cleaner. With the ritual, you wash your hands more, then dry them on the towel offered to you. It becomes dining on a different level.\u003cbr>\nAt Red Rooster we serve cornbread that people eat with their hands, of course. We also have a lot of communal dishes -- like uptown chowder, for 6-8 people to share. It’s about breaking bread together as a concept. It could be with a knife and fork. It could be eating with hands. To me, it’s about not being stuck in one narrative of dining, but being open to numerous ways. \u003c/p>\n\u003cp>\u003cstrong>What ingredient or spice is your favorite flavor of the moment?\u003c/strong> \u003c/p>\n\u003cp>I love berbere (\u003cem>recipe for the Ethiopian spice blend follows\u003c/em>), because I learned so much about myself and my life through berbere. Before, it was just another great spice blend, but when I started to travel to Ethiopia and understood my own culture and its rituals, I started to really develop an appreciation for berbere. It is the salt and pepper of Ethiopia; you taste it in snacks, in bread, in spiced butter and cheese and of course over fish and meat. \u003c/p>\n\u003cp>\u003cstrong>You are passionate about chasing flavors and combining different elements from the various cultures that you have explored. Do you have advice for home cooks on deepening or combining flavors?\u003c/strong>\u003c/p>\n\u003cp>The key is to be surrounded by diverse sets of people. Ask your friends and coworkers what to do with the pickles and spices from their parents’ or grandparents’ generation. \u003c/p>\n\u003cp>\u003cstrong>You have personal experience as an immigrant yourself, plus many of the people in the kitchens where you’ve worked have been recent immigrants as well. How would you describe an immigrant’s food journey -- is it about loss, finding comfort, adapting?\u003c/strong>\u003c/p>\n\u003cp>It could be different for an immigrant or a refugee. As an immigrant from an upper middle class Scandinavian country, I can go back four times a year if I really want a herring. It’s definitely a privilege, but the loss is still there. When I don’t get my smoked cod roe fix in the morning, I’m still mad. So as an immigrant, I miss my food from a privileged point of view. \u003c/p>\n\u003cp>Refugees have to fight in a different way, because they can’t go back. So a refugee has almost a spiritual context for their longing for a certain dish. As a refugee, it’s more hardcore. You cannot return. You eat something and feel the loss of your family; you eat something and feel the struggle that you had. \u003c/p>\n\u003cp>My naturalization ceremony was an incredible experience that I wish that every American who bashes their own country could see. As immigrants and refugees, we fight everything to become Americans. It was one of the biggest honors of my life. I shared the room with 250 other people who maybe had to escape through six countries before they came here, or had to hide for twenty years before they could even say that they are here. So that’s the reason a dish tastes yummy to that person; what they’re tasting is the 25 years of loss and journey. That makes the food incredibly delicious and very deep.\u003c/p>\n\u003cp>\u003cstrong>In your book, you had some strong words to say about food bloggers, “…who take the pulse of a restaurant every thirty seconds and sound a death knell if they don’t like the feel of a napkin.” What were you reacting to?\u003c/strong> \u003c/p>\n\u003cp>The majority of food bloggers I think are very good. With the democratization of dining, people will be engaged in many different ways. Twitter, The Chronicle, and radio are just alternate platforms. I’m fine with that as long as it is done with sincerity, care and respect for the place, because it took the person a long time to put it all together. But if it’s the opposite of that and bloggers want to trash the fact that you are kind and positive because it’s easier for them to get a click, then I don’t care for that. Because it’s the livelihood of not only the chefs and owners, it’s the busboy’s livelihood too. I can handle criticism. I come from the hospitality field where you train and you respect because hospitality is the highest art form of giving. I think that bloggers are fantastic…they just need to care as much as I would care about the blog they are putting out. Because you don’t just dismiss the big guy, you’re dismissing the dishwasher too.\u003c/p>\n\u003cp>\u003cstrong>Who are your favorite Bay Area chefs?\u003c/strong>\u003c/p>\n\u003cp>Russell Moore of Camino, who made a great African-inspired menu last night with a lot of soul and spirit.\u003cbr>\nTraci [des Jardins], I’ve known her for a long time and we cooked together 15 years ago. She represents ‘the other’ for me, not just being a male chef. As a member of a minority, you relate to anybody who is ‘other’ and you want that person to succeed.\u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\"> Alice [Waters]\u003c/a> of course. It all started with Alice and \u003ca href=\"http://www.jonathanwaxman.com/\">Jonathan Waxman\u003c/a>. My friend, \u003ca href=\"http://www.offalgood.com/\">Chris Cosentino\u003c/a>. He’s always pushing it. I admire his guts. I have great respect for chef \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>. One of my favorite restaurants in the country is \u003ca href=\"http://slanteddoor.com/\">The Slanted Door\u003c/a>. Charles Phan opened the door for ethnic food with a wine list. \u003c/p>\n\u003cp>\u003cstrong>You wrote that coming up with a fried chicken recipe was daunting because you didn’t grow up eating it and so many people have made versions that are so good. How did you go about it?\u003c/strong>\u003c/p>\n\u003cp>By studying, eating a lot of it, taking my time, failing many times. \u003c/p>\n\u003cp>\u003cstrong>What were you aiming for?\u003c/strong>\u003c/p>\n\u003cp>Authorship, by combining respect for the past plus bringing a new nuance to it by curing the chicken the way my grandmother did, by marinating it in buttermilk and coconut milk, frying it on low heat with seasoned oil, using seasoned flour and finishing it off with a shake of a special spice blend.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Fried-Yardbird-Red-Rooster_3-11-11__00601.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Fried-Yardbird-Red-Rooster_3-11-11__006011.jpg\" alt=\"Fried Yardbird - Red Rooster recipe\" title=\"Fried Yardbird recipe\" width=\"400\" height=\"602\" class=\"alignnone size-full wp-image-46059\">\u003c/a>\u003cbr>\n\u003cem>Red Rooster's \"Fried Yardbird.\" Photo credit: Paul Brissman\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Marcus Samuelsson’s FRIED YARDBIRD\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 chicken thighs, skin-on\u003cbr>\n4 chicken drumsticks, skin-on\u003cbr>\n1 cup salt\u003cbr>\n8 cups water\u003cbr>\n1 quart buttermilk\u003cbr>\n3/4 cup coconut milk\u003cbr>\n2 garlic cloves, minced\u003cbr>\n1 tablespoon Chicken Shake \u003cem>(recipe below)\u003c/em>\u003cbr>\n1/2 pound all-purpose flour\u003cbr>\n2 ounces semolina flour\u003cbr>\n1 ounce cornstarch\u003cbr>\n1/2 ounce ground white pepper\u003cbr>\n5 quarts frying oil\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n1. Mix salt in water, until dissolved. Place chicken in brine and let sit for 1 1/2 hour.\u003c/p>\n\u003cp>2. Combine buttermilk, coconut milk, garlic and Chicken Shake then place chicken in marinade overnight in refrigerator.\u003c/p>\n\u003cp>3. Combine all-purpose flour, semolina flour, cornstarch and white pepper to make breading.\u003c/p>\n\u003cp>4. Remove marinating chicken from fridge and allow excess marinade to drip off. \u003c/p>\n\u003cp>5. Roll chicken in breading, shaking off excess.\u003c/p>\n\u003cp>6. In an 8-quart pot, fill with oil and bring to 300 F. Once oil is hot, drop chicken in to the oil and let fry for about 15 minutes (inner temperature should be at least 165 F).\u003c/p>\n\u003cp>7. Remove chicken from oil and place on paper towel. Season chicken with Shake, to taste.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Chicken Shake\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/8 cup ground garlic\u003cbr>\n1/2 cup celery salt\u003cbr>\n1/2 cup ground cumin\u003cbr>\n1 cup berbere \u003cem>(recipe follows)\u003c/em>\u003cbr>\n1 cup smoked spicy paprika\u003cbr>\n1/8 cup kosher salt\u003cbr>\n1/2 cup ground white pepper\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\nCombine in a mixing bowl and stir until blended.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Berbere spice blend\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong>\t10 mins\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong>\t5 mins\u003cbr>\n\u003cstrong>Total Time:\u003c/strong>\t15 mins \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 tsp. coriander seeds\u003cbr>\n1 tsp. fenugreek seeds\u003cbr>\n1/2 tsp. black peppercorns\u003cbr>\n1/4 tsp. whole allspice\u003cbr>\n6 white cardamom pods\u003cbr>\n4 whole cloves\u003cbr>\n1/2 cup dried onion flakes\u003cbr>\n5 dried chiles de árbol, stemmed, seeded,\u003cbr>\nand broken into small pieces\u003cbr>\n3 tbsp. paprika\u003cbr>\n2 tsp. kosher salt\u003cbr>\n1/2 tsp. ground nutmeg\u003cbr>\n1/2 tsp. ground ginger\u003cbr>\n1/2 tsp. ground cinnamon\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n1. In a small skillet, combine coriander seeds, fenugreek seeds, black peppercorns, allspice, cardamom pods, and cloves. Toast spices over medium heat, swirling skillet constantly, until fragrant, about 4 minutes.\u003c/p>\n\u003cp>2. Let cool slightly; transfer to a spice grinder along with onion flakes and grind until fine. Add chilies, and grind with the other spices until fine.\u003c/p>\n\u003cp>3. Transfer the mixture to a bowl and stir in paprika, salt, nutmeg, ginger, and cinnamon. Store in an airtight container for up to 6 months.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>More Info at\u003c/strong> \u003ca href=\"http://www.kqed.org/arts/programs/writersblock/episode.jsp?essid=111259\">\u003cstrong>The Writers' Block at KQED Arts\u003c/strong>\u003c/a>\u003cbr>\nMarcus Samuelsson, James Beard Award recipient and winner of Top Chef Masters, reads a passage from his memoir, Yes, Chef. (Running Time: 09:21)\u003cbr>\n\u003cstrong>Listen to the Reading:\u003c/strong> [audio src=\"http://podcastdownload.npr.org/anon.npr-podcasts/podcast/151/510076/165329292/KQED_165329292.mp3\"] \u003c/p>\n\n",
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"excerpt": "Marcus Samuelsson, the award-winning chef and cookbook author who seems to be everywhere at once--including NPR’s Fresh Air, The Today Show and the New York Times’ Best Seller List--spent two days last week in the Bay Area, being fêted at Camino and Jardinière, and reading from his new memoir, \"Yes, Chef,\" at Book Passage and Google. Bay Area Bites caught up with Samuelsson at Jardinière for an interview...Fried Yardbird (chicken) recipe included!",
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"description": "Marcus Samuelsson, the award-winning chef and cookbook author who seems to be everywhere at once--including NPR’s Fresh Air, The Today Show and the New York Times’ Best Seller List--spent two days last week in the Bay Area, being fêted at Camino and Jardinière, and reading from his new memoir, "Yes, Chef," at Book Passage and Google. Bay Area Bites caught up with Samuelsson at Jardinière for an interview...Fried Yardbird (chicken) recipe included!",
"title": "Just Say Yes to Marcus Samuelsson’s Memoir, \"Yes, Chef\" | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/gp/product/0385342608/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=marcusamue-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0385342608\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/yes_chef1.jpg\" alt=\"Yes, Chef\" title=\"Yes, Chef\" width=\"400\" height=\"608\" class=\"alignnone size-full wp-image-46057\">\u003c/a>\u003cbr>\n\u003cem>\"Yes, Chef: a memoir.\" Photo courtesy marcussamuelsson.com\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>“Food and flavors have become my first language. Not English, not Swedish, not Amharic...”\u003cbr>\n \u003cem>– Marcus Samuelsson in \u003cstrong>\"Yes, Chef\"\u003c/strong>\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.marcussamuelsson.com/\">Marcus Samuelsson\u003c/a>, the award-winning chef and cookbook author who seems to be everywhere at once--including \u003ca href=\"http://www.npr.org/2012/06/28/155909328/marcus-samuelsson-on-becoming-a-top-chef\">NPR’s Fresh Air\u003c/a>, The Today Show and the New York Times’ Best Seller List--spent two days last week in the Bay Area, being fêted at \u003ca href=\"http://www.caminorestaurant.com/\">Camino\u003c/a> and \u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>, and reading from his new memoir, \u003ca href=\"http://www.amazon.com/gp/product/0385342608/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=marcusamue-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0385342608\">\"Yes, Chef,\"\u003c/a> at \u003ca href=\"http://www.bookpassage.com/\">Book Passage\u003c/a> and \u003ca href=\"http://www.youtube.com/watch?v=GxcD8hkdFQM\">Google\u003c/a>.\u003c/p>\n\u003cp>The Ethiopian-born chef was raised by a loving, adoptive family in Sweden and went on to garner great success at New York’s \u003ca href=\"http://www.aquavit.org/restaurant/newyork/index.asp\">Aquavit\u003c/a> and to open his own restaurant, \u003ca href=\"http://redroosterharlem.com/\">Red Rooster\u003c/a>, in Harlem. He recounts his life “chasing flavors” in this compelling memoir, which chronicles his remarkable story, resilient spirit, indomitable work ethic and desire to give back to America, the country he loves and now calls home. \u003c/p>\n\u003cp>Samuelsson grew up in the port city of Göteborg with a Swedish family that adopted him and his sister after they recovered from the tuberculosis that took his mother’s life in Addis Ababa. Samuelsson’s love of cooking was kindled in his Swedish grandmother’s kitchen, where he describes, “The yeasty aroma of freshly baked bread or the tang of drying rose hips hit you as soon as you walked in.” \u003c/p>\n\u003cp>With touching candor, he writes that his heart was broken at age 16, when he was kicked off his beloved soccer team because he was deemed “too small.” Samuelsson then decided to become a chef. In the book, he describes how his singular determination helped him work his way up through professional kitchens in Sweden, Switzerland, France and Austria. Besides painting a vivid picture of the rigors of the professional kitchen, he details the subtle discrimination he faced as he tried to advance to a higher level of restaurant, where his Swedish name might get him a meeting with a chef, but seeing his black skin would suddenly change the agenda. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Marcus_Samuelsson_author_photo_credit_Kwaku_Alston1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Marcus_Samuelsson_author_photo_credit_Kwaku_Alston1.jpg\" alt=\"Marcus_Samuelsson author photo credit Kwaku Alston\" title=\"Marcus_Samuelsson author photo credit Kwaku Alston\" width=\"400\" height=\"570\" class=\"alignnone size-full wp-image-46058\">\u003c/a>\u003cbr>\n\u003cem>Marcus Samuelsson, photo credit: Kwaku Alston\u003c/em>\u003c/p>\n\u003cp>His summer working aboard a Norwegian cruise ship was life-changing for Samuelsson as he visited ports of call from Venezuela to Saint Petersburg, always in search of new flavors. He writes passionately of the inspiration he got from tasting local street food: Jamaican grilled fish, Puerto Rican \u003cem>camarones de mofongo\u003c/em> and Mexican tacos and how he kept a notebook with ideas for future dishes he might someday create. Aboard ship, he discovered other culinary traditions. “Norwegians were at the top of the heap, and the Filipinos who cleaned and actually ran the boat were at the bottom,” writes Samuelsson, who even though he was black was considered European. The staff mess hall had two menus: one for the Europeans, one for the Filipinos. But Samuelsson always ordered the latter and thus discovered chicken adobo and beef morcon. \u003c/p>\n\u003cp>Although, he had traveled the world, Samuelsson recounts the moment his plane touched down in New Yorks’s JFK airport, “First thing I noticed was all the black people…second thing I noticed that no one was looking at me differently. No, scratch that: No one was looking at me at all. Right then, I knew I’d come to the right place.”\u003c/p>\n\u003cp>He came to apprentice at New York’s Aquavit in 1994, and by 1995 was its executive chef and the youngest person to win a 3-star rating from the New York Times. In his work at Aquavit, he incorporated the notes he had taken during his travels. “I wanted to find ways to incorporate the efficiencies of Switzerland, the soulfulness of Austria, the reverence for ingredients I learned in France but I wanted to do it with a Swedish accent.”\u003c/p>\n\u003cp>In 1999, while still working at Aquavit, Samuelsson got an invitation to return to Ethiopia for an article for Gourmet Magazine. There, he met his father and 18 siblings for the first time. He eloquently describes how fell he in love with Ethiopian cuisine, especially its signature \u003cem>berbere\u003c/em> spice blend. “It was both masculine and feminine, shouting for attention and whispering at me to come closer.”\u003c/p>\n\u003cp>In 2010 he opened his Harlem restaurant Red Rooster. “I wanted Red Rooster to guard the history of black cooks in America while starting new conversations in food. [My mission] “as a black chef is clear: to document, to preserve, to capture, to inspire and to aspire.” Even though he acknowledges that he is a European immigrant when it comes to racial history, during the 15 years he’s lived in the U.S., he has developed several theories about why kitchens of major American restaurants remain so white, including: \u003cem>The Nest Egg Theory\u003c/em> and \u003cem>The I Didn’t Iron Clothes So You Could Flip Burgers Theory.\u003c/em>\u003c/p>\n\u003cp>Samuelsson’s desire to share his good fortune is evident throughout the book. Since he personally struggled with racism as a black chef, Samuelsson is more open to giving people a chance to prove themselves. In 2000, he met Michael Garrett, who is now his executive chef at Red Rooster. Garrett presented himself as a line cook with two restaurants on his resume, Houlihans and Olive Garden. Samuelsson immediately gave him a job at one of his restaurants when he knew that other chefs wouldn’t have even let him in the door. He explains, “It’s not just that I believe in food that is global. I believe there’s a door that opens from inside any great kitchen, a door that opens out and gives us the world.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/marcus-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/marcus-4.jpg\" alt=\"marcus at jardiniere\" title=\"marcus at jardiniere\" width=\"560\" height=\"550\" class=\"alignnone size-full wp-image-46048\">\u003c/a>\u003cbr>\n\u003cem>Marcus Samuelsson and Traci des Jardins at the Scandinavian lunch in his honor at Jardinière\u003c/em>\u003c/p>\n\u003cp>Bay Area Bites caught up with Samuelsson at Jardinière last Thursday, where Traci des Jardins’ staff delighted him by preparing a Scandinavian lunch, including \u003cem>roll mops\u003c/em> with cured local sardines and cucumber dill salad and a \u003cem>smørrebrød\u003c/em> trio. Three open faced strips of rye bread topped with veal tongue and tomatoes, salmon, beets and egg and duck liver pate with radishes.\u003c/p>\n\u003cp>Samuelsson, with an impish smile to match his colorful outfit (orange pants, navy pinstripe vest, checkered scarf and jaunty blue fedora) charmed fans by autographing copies of his book, visiting tables and chatting amiably with diners. After lunch he made a few remarks and answered questions. Highlights: “The kitchen is the new living room.” “What is my favorite kitchen tool? A fish spatula.” And, (unfortunately), “no plans to open a Bay Area restaurant.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/ms-at-j-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/ms-at-j-.jpg\" alt=\"marcus samuelsson at jardiniere\" title=\"marcus samulesson at jardiniere\" width=\"560\" height=\"444\" class=\"alignnone size-full wp-image-46049\">\u003c/a>\u003c/p>\n\u003cp>In an interview before last week’s lunch at Jardinière, Samuelsson answered BAB’s range of questions, on being an immigrant, developing his fried chicken recipe, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/22/eat-with-your-hands-for-a-sensuous-intimate-mindful-meal/\">eating with the hands\u003c/a> and food bloggers. His comments have been edited for clarity and brevity. (Three of his signature recipes follow.)\u003c/p>\n\u003cp>\u003cstrong>You describe Sweden as a total knife and fork culture. In Ethiopia, by contrast, food is served family-style and eaten with the hands. Since you are connected to both cultures, do you feel more like a knife and fork person or a hand person?\u003c/strong> \u003c/p>\n\u003cp>I’m definitely a hand person. When you eat with your hands, it requires other things of you. You eat cleaner. With the ritual, you wash your hands more, then dry them on the towel offered to you. It becomes dining on a different level.\u003cbr>\nAt Red Rooster we serve cornbread that people eat with their hands, of course. We also have a lot of communal dishes -- like uptown chowder, for 6-8 people to share. It’s about breaking bread together as a concept. It could be with a knife and fork. It could be eating with hands. To me, it’s about not being stuck in one narrative of dining, but being open to numerous ways. \u003c/p>\n\u003cp>\u003cstrong>What ingredient or spice is your favorite flavor of the moment?\u003c/strong> \u003c/p>\n\u003cp>I love berbere (\u003cem>recipe for the Ethiopian spice blend follows\u003c/em>), because I learned so much about myself and my life through berbere. Before, it was just another great spice blend, but when I started to travel to Ethiopia and understood my own culture and its rituals, I started to really develop an appreciation for berbere. It is the salt and pepper of Ethiopia; you taste it in snacks, in bread, in spiced butter and cheese and of course over fish and meat. \u003c/p>\n\u003cp>\u003cstrong>You are passionate about chasing flavors and combining different elements from the various cultures that you have explored. Do you have advice for home cooks on deepening or combining flavors?\u003c/strong>\u003c/p>\n\u003cp>The key is to be surrounded by diverse sets of people. Ask your friends and coworkers what to do with the pickles and spices from their parents’ or grandparents’ generation. \u003c/p>\n\u003cp>\u003cstrong>You have personal experience as an immigrant yourself, plus many of the people in the kitchens where you’ve worked have been recent immigrants as well. How would you describe an immigrant’s food journey -- is it about loss, finding comfort, adapting?\u003c/strong>\u003c/p>\n\u003cp>It could be different for an immigrant or a refugee. As an immigrant from an upper middle class Scandinavian country, I can go back four times a year if I really want a herring. It’s definitely a privilege, but the loss is still there. When I don’t get my smoked cod roe fix in the morning, I’m still mad. So as an immigrant, I miss my food from a privileged point of view. \u003c/p>\n\u003cp>Refugees have to fight in a different way, because they can’t go back. So a refugee has almost a spiritual context for their longing for a certain dish. As a refugee, it’s more hardcore. You cannot return. You eat something and feel the loss of your family; you eat something and feel the struggle that you had. \u003c/p>\n\u003cp>My naturalization ceremony was an incredible experience that I wish that every American who bashes their own country could see. As immigrants and refugees, we fight everything to become Americans. It was one of the biggest honors of my life. I shared the room with 250 other people who maybe had to escape through six countries before they came here, or had to hide for twenty years before they could even say that they are here. So that’s the reason a dish tastes yummy to that person; what they’re tasting is the 25 years of loss and journey. That makes the food incredibly delicious and very deep.\u003c/p>\n\u003cp>\u003cstrong>In your book, you had some strong words to say about food bloggers, “…who take the pulse of a restaurant every thirty seconds and sound a death knell if they don’t like the feel of a napkin.” What were you reacting to?\u003c/strong> \u003c/p>\n\u003cp>The majority of food bloggers I think are very good. With the democratization of dining, people will be engaged in many different ways. Twitter, The Chronicle, and radio are just alternate platforms. I’m fine with that as long as it is done with sincerity, care and respect for the place, because it took the person a long time to put it all together. But if it’s the opposite of that and bloggers want to trash the fact that you are kind and positive because it’s easier for them to get a click, then I don’t care for that. Because it’s the livelihood of not only the chefs and owners, it’s the busboy’s livelihood too. I can handle criticism. I come from the hospitality field where you train and you respect because hospitality is the highest art form of giving. I think that bloggers are fantastic…they just need to care as much as I would care about the blog they are putting out. Because you don’t just dismiss the big guy, you’re dismissing the dishwasher too.\u003c/p>\n\u003cp>\u003cstrong>Who are your favorite Bay Area chefs?\u003c/strong>\u003c/p>\n\u003cp>Russell Moore of Camino, who made a great African-inspired menu last night with a lot of soul and spirit.\u003cbr>\nTraci [des Jardins], I’ve known her for a long time and we cooked together 15 years ago. She represents ‘the other’ for me, not just being a male chef. As a member of a minority, you relate to anybody who is ‘other’ and you want that person to succeed.\u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\"> Alice [Waters]\u003c/a> of course. It all started with Alice and \u003ca href=\"http://www.jonathanwaxman.com/\">Jonathan Waxman\u003c/a>. My friend, \u003ca href=\"http://www.offalgood.com/\">Chris Cosentino\u003c/a>. He’s always pushing it. I admire his guts. I have great respect for chef \u003ca href=\"http://www.garydanko.com/\">Gary Danko\u003c/a>. One of my favorite restaurants in the country is \u003ca href=\"http://slanteddoor.com/\">The Slanted Door\u003c/a>. Charles Phan opened the door for ethnic food with a wine list. \u003c/p>\n\u003cp>\u003cstrong>You wrote that coming up with a fried chicken recipe was daunting because you didn’t grow up eating it and so many people have made versions that are so good. How did you go about it?\u003c/strong>\u003c/p>\n\u003cp>By studying, eating a lot of it, taking my time, failing many times. \u003c/p>\n\u003cp>\u003cstrong>What were you aiming for?\u003c/strong>\u003c/p>\n\u003cp>Authorship, by combining respect for the past plus bringing a new nuance to it by curing the chicken the way my grandmother did, by marinating it in buttermilk and coconut milk, frying it on low heat with seasoned oil, using seasoned flour and finishing it off with a shake of a special spice blend.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Fried-Yardbird-Red-Rooster_3-11-11__00601.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Fried-Yardbird-Red-Rooster_3-11-11__006011.jpg\" alt=\"Fried Yardbird - Red Rooster recipe\" title=\"Fried Yardbird recipe\" width=\"400\" height=\"602\" class=\"alignnone size-full wp-image-46059\">\u003c/a>\u003cbr>\n\u003cem>Red Rooster's \"Fried Yardbird.\" Photo credit: Paul Brissman\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Marcus Samuelsson’s FRIED YARDBIRD\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 chicken thighs, skin-on\u003cbr>\n4 chicken drumsticks, skin-on\u003cbr>\n1 cup salt\u003cbr>\n8 cups water\u003cbr>\n1 quart buttermilk\u003cbr>\n3/4 cup coconut milk\u003cbr>\n2 garlic cloves, minced\u003cbr>\n1 tablespoon Chicken Shake \u003cem>(recipe below)\u003c/em>\u003cbr>\n1/2 pound all-purpose flour\u003cbr>\n2 ounces semolina flour\u003cbr>\n1 ounce cornstarch\u003cbr>\n1/2 ounce ground white pepper\u003cbr>\n5 quarts frying oil\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n1. Mix salt in water, until dissolved. Place chicken in brine and let sit for 1 1/2 hour.\u003c/p>\n\u003cp>2. Combine buttermilk, coconut milk, garlic and Chicken Shake then place chicken in marinade overnight in refrigerator.\u003c/p>\n\u003cp>3. Combine all-purpose flour, semolina flour, cornstarch and white pepper to make breading.\u003c/p>\n\u003cp>4. Remove marinating chicken from fridge and allow excess marinade to drip off. \u003c/p>\n\u003cp>5. Roll chicken in breading, shaking off excess.\u003c/p>\n\u003cp>6. In an 8-quart pot, fill with oil and bring to 300 F. Once oil is hot, drop chicken in to the oil and let fry for about 15 minutes (inner temperature should be at least 165 F).\u003c/p>\n\u003cp>7. Remove chicken from oil and place on paper towel. Season chicken with Shake, to taste.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Chicken Shake\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/8 cup ground garlic\u003cbr>\n1/2 cup celery salt\u003cbr>\n1/2 cup ground cumin\u003cbr>\n1 cup berbere \u003cem>(recipe follows)\u003c/em>\u003cbr>\n1 cup smoked spicy paprika\u003cbr>\n1/8 cup kosher salt\u003cbr>\n1/2 cup ground white pepper\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\nCombine in a mixing bowl and stir until blended.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Berbere spice blend\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong>\t10 mins\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong>\t5 mins\u003cbr>\n\u003cstrong>Total Time:\u003c/strong>\t15 mins \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 tsp. coriander seeds\u003cbr>\n1 tsp. fenugreek seeds\u003cbr>\n1/2 tsp. black peppercorns\u003cbr>\n1/4 tsp. whole allspice\u003cbr>\n6 white cardamom pods\u003cbr>\n4 whole cloves\u003cbr>\n1/2 cup dried onion flakes\u003cbr>\n5 dried chiles de árbol, stemmed, seeded,\u003cbr>\nand broken into small pieces\u003cbr>\n3 tbsp. paprika\u003cbr>\n2 tsp. kosher salt\u003cbr>\n1/2 tsp. ground nutmeg\u003cbr>\n1/2 tsp. ground ginger\u003cbr>\n1/2 tsp. ground cinnamon\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n1. In a small skillet, combine coriander seeds, fenugreek seeds, black peppercorns, allspice, cardamom pods, and cloves. Toast spices over medium heat, swirling skillet constantly, until fragrant, about 4 minutes.\u003c/p>\n\u003cp>2. Let cool slightly; transfer to a spice grinder along with onion flakes and grind until fine. Add chilies, and grind with the other spices until fine.\u003c/p>\n\u003cp>3. Transfer the mixture to a bowl and stir in paprika, salt, nutmeg, ginger, and cinnamon. Store in an airtight container for up to 6 months.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalistas300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalistas300.jpg\" alt=\"Mezcal in the street in Oaxaca Photo: Susan Coss\" title=\"Mezcal in the street in Oaxaca Photo: Susan Coss\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-46038\">\u003c/a>Mezcal, the Mexican spirit distilled from agave, is popping up everywhere. Some of the Bay Area's top mixologists are using it; last year Mosto opened up as part of \u003ca href=\"http://tacolicioussf.com/\">Tacolicious\u003c/a>' move into the Mission and features an extensive tequila and mezcal selection, while bars like Emeryville's \u003ca href=\"http://prizefighterbar.com/\">Prizefighter\u003c/a> and the Western Addition's \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a> each have fantastic selections. \u003c/p>\n\u003cp>A few months ago Susan Coss and I decided to launch \u003ca href=\"http://mezcalistas.com/\">Mezcalistas\u003c/a>, a blog devoted to artisanal mezcal. Susan had spent a considerable amount of time in Oaxaca and had an \u003ca href=\"http://mezcalistas.com/the-first-taste/\">early conversion experience\u003c/a> to mezcal. Mine came rather recently but I haven't stopped enjoying it since. As part of our general mission to explain and cover the world of artisanal mezcal we've held a number of \u003ca href=\"http://mezcalistas.com/category/tastings/\">informal tastings\u003c/a> but this July 25th we're taking the next step and throwing a \u003ca href=\"http://www.thebolditalic.com/events/4918-the-bold-italic-and-mezcalistas-pop-up-mezcaleria\">public tasting with San Francisco's The Bold Italic\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalbottles500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalbottles500.jpg\" alt=\"Mezcal bottles. Photo: Susan Coss\" title=\"Mezcal bottles. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46024\">\u003c/a>\u003cbr>\n\u003cem>Mezcal bottles. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>At the event, we'll taste different types of mezcal, talk about how they're made and explain what you're tasting. We'll also be serving a cocktail to demonstrate how you can use it as a mixer and appetizers that will highlight its versatility as a food companion. In Mexico, many people drink mezcal or its cousin tequila with a meal, so food pairing is a particularly important part of the conversation. Now, to whet your whistle, here's a primer on the wonderful world of mezcal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalcut500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalcut500.jpg\" alt=\"An agave cut. Photo: Susan Coss\" title=\"An agave cut. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46025\">\u003c/a>\u003cbr>\n\u003cem>An agave cut. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What Is Mezcal?\u003c/strong>\u003cbr>\nMezcal is the distillate of fermented agave juice. Mezcal producers cut the leaves off agave plants, harvest the piná or \"pineapple\" heart of the agave, cook it underground, then ferment and distill it into a spirit that varies widely in alcoholic content but is usually about 40 percent and occasionally higher. Conventional wisdom in Mexico is that a mezcal needs to be at least 45 percent. You can \u003ca href=\"http://mezcalistas.com/a-really-really-basic-explanation-of-making-mezcal/\">take a look at the photo gallery we posted\u003c/a> to get a sense for how basic this process is. Contrary to all the glistening stainless steel production facilities that usually produce culinary goods, palenqueros (traditional mezcal makers) are out there chopping agave by hand, building fires in pits to roast them and pushing mules around in a circle to grind the pinás into a fermentable pulp.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcal-still500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcal-still500.jpg\" alt=\"A mezcal still. Photo: Susan Coss\" title=\"A mezcal still. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46023\">\u003c/a>\u003cbr>\n\u003cem>A mezcal still. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What Does It Taste Like? \u003c/strong>\u003cbr>\nThe variety of flavors in different mezcals, which can be distilled from various types of domesticated or wild agave, is one of the pleasures of the drink. Generally, what they share is a degree of smokiness and an agave flavor. How much and how it's highlighted depends on the maker's style, which can roughly be grouped into three strands. First, there's the very traditional mezcal, which fills the mouth with a viscous body and a forthright agave flavor that includes herbal and vegetal notes. Another traditional form puts alcohol in the spotlight with a higher degree of smoke. The third is the popular, contemporary form, generally lower in alcohol, lighter in body and lighter on the smokiness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/palenquero500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/palenquero500.jpg\" alt=\"Palenquero Chucho Sanchez making a blend. Photo: Susan Coss\" title=\"Palenquero Chucho Sanchez making a blend. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46026\">\u003c/a>\u003cbr>\n\u003cem>Palenquero Chucho Sanchez making a blend. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Why Is It Different? \u003c/strong>\u003cbr>\nAside from taste, mezcals are severely limited in quantity since it takes so long for agave plants to grow (5-7 years for the domesticated espadin, as long as 12-17 years for the wild varieties) and because much of the production is still done in small batches. Nor are the agaves completely domesticated like the blue agave used for tequila, so source material is always an issue. Palenqueros are frequently inheritors of long family traditions. Each palenquero brings his own idea to the mix: espadin, silvestres, blends, high alcohol, heavy body, viscous, flavor variation. \u003c/p>\n\u003cp>Like many traditional distillates, palenqueros add things to their products. The most notable is a style called pechuga, where they add a turkey or chicken breast, sometimes even a rabbit, to the distillation process. It sounds almost impossible, but the meat adds an ethereal tone to these mezcals. Try one and you may never look back even if your wallet complains: Pechugas are extremely limited in production and therefore quite expensive. Then there are the fruit, herb and nut infused varieties. We have yet to see one of these commercially available in the U.S. but should you see one in Mexico give it a try.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roastingpit500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roastingpit500.jpg\" alt=\"The roasting pit at Fidencio. Photo: Susan Coss\" title=\"The roasting pit at Fidencio. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46027\">\u003c/a>\u003cbr>\n\u003cem>The roasting pit at Fidencio. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Tequila Question\u003c/strong>\u003cbr>\nTequila and mezcal are frequently mentioned in the same breath. Technically, any agave distillate is a mezcal, so mezcal drinkers love to point out that tequila is just another mezcal. Tequila drinkers love to point out that while all tequilas are mezcals, not all mezcals are tequilas. The main difference is that tequila’s production is very well-defined while mezcal allows much more flexibility to its makers. In the wine world it’s the difference between a well-defined appellation like Cotes du Rhone and an amorphous one like Vin du Pays.\u003c/p>\n\u003cp>Tequila has to be made almost entirely of a single type of agave, blue agave aka Agave tequiliana Weber, produced in a very limited geographical area dominated by the state of Jalisco in Western Mexico, and is roasted above ground in steam ovens or autoclaves. Mezcal can be made from 27 types of agave though generally from the Espadin. It is produced in seven states centered in Oaxaca and roasted however the maker wants -- generally underground. \u003c/p>\n\u003cp>The way tequila and mezcals are roasted produces one of the major taste differences. Mezcals tend to pick up a distinct smoky flavor from their direct contact with burning wood while tequilas rarely have a hint of it. The fact that mezcal can be made from so many varieties of agave means that you can find single-agave mezcals of wildly different taste sensations, especially the wild or silvestres agaves which contribute a veritable constellation of flavors. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tahona500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tahona500.jpg\" alt=\"A tahona, the horse powered stone mill used to crush roasted agave into a pulp before it’s fermented and distilled into mezcal. Photo: Susan Coss\" title=\"A tahona, the horse powered stone mill used to crush roasted agave into a pulp before it’s fermented and distilled into mezcal. Photo: Susan Coss\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-46029\">\u003c/a>\u003cbr>\n\u003cem>A tahona, the horse powered stone mill used to crush roasted agave into a pulp before it’s fermented and distilled into mezcal. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>There's your introduction to mezcal. For more information and to experience mezcal \u003ca href=\"http://www.thebolditalic.com/events/4918-the-bold-italic-and-mezcalistas-pop-up-mezcaleria\">come to our tasting\u003c/a> and \u003ca href=\"http://mezcalistas.com/\">follow our blog\u003c/a>. We're planning to have many more tastings and we aim to keep you up-to-date on the world of mezcal. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://mezcalistas.com/\">Mezcalistas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mezcalistas\">@mezcalistas\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Mezcalistas/114725788657288\">Mezcalistas\u003c/a>\u003c/p>\n\n",
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"excerpt": "Local SF mezcal blog Mezcalistas and The Bold Italic are hosting a mezcal tasting July 25th to bring the renown Mexican spirit to the United States. In anticipation here's a quick run down of what you need to know about mezcal including the tequila connection and a resolution of some lingering myths. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalistas300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalistas300.jpg\" alt=\"Mezcal in the street in Oaxaca Photo: Susan Coss\" title=\"Mezcal in the street in Oaxaca Photo: Susan Coss\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-46038\">\u003c/a>Mezcal, the Mexican spirit distilled from agave, is popping up everywhere. Some of the Bay Area's top mixologists are using it; last year Mosto opened up as part of \u003ca href=\"http://tacolicioussf.com/\">Tacolicious\u003c/a>' move into the Mission and features an extensive tequila and mezcal selection, while bars like Emeryville's \u003ca href=\"http://prizefighterbar.com/\">Prizefighter\u003c/a> and the Western Addition's \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a> each have fantastic selections. \u003c/p>\n\u003cp>A few months ago Susan Coss and I decided to launch \u003ca href=\"http://mezcalistas.com/\">Mezcalistas\u003c/a>, a blog devoted to artisanal mezcal. Susan had spent a considerable amount of time in Oaxaca and had an \u003ca href=\"http://mezcalistas.com/the-first-taste/\">early conversion experience\u003c/a> to mezcal. Mine came rather recently but I haven't stopped enjoying it since. As part of our general mission to explain and cover the world of artisanal mezcal we've held a number of \u003ca href=\"http://mezcalistas.com/category/tastings/\">informal tastings\u003c/a> but this July 25th we're taking the next step and throwing a \u003ca href=\"http://www.thebolditalic.com/events/4918-the-bold-italic-and-mezcalistas-pop-up-mezcaleria\">public tasting with San Francisco's The Bold Italic\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalbottles500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalbottles500.jpg\" alt=\"Mezcal bottles. Photo: Susan Coss\" title=\"Mezcal bottles. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46024\">\u003c/a>\u003cbr>\n\u003cem>Mezcal bottles. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>At the event, we'll taste different types of mezcal, talk about how they're made and explain what you're tasting. We'll also be serving a cocktail to demonstrate how you can use it as a mixer and appetizers that will highlight its versatility as a food companion. In Mexico, many people drink mezcal or its cousin tequila with a meal, so food pairing is a particularly important part of the conversation. Now, to whet your whistle, here's a primer on the wonderful world of mezcal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalcut500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalcut500.jpg\" alt=\"An agave cut. Photo: Susan Coss\" title=\"An agave cut. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46025\">\u003c/a>\u003cbr>\n\u003cem>An agave cut. Photo: Susan Coss\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>What Is Mezcal?\u003c/strong>\u003cbr>\nMezcal is the distillate of fermented agave juice. Mezcal producers cut the leaves off agave plants, harvest the piná or \"pineapple\" heart of the agave, cook it underground, then ferment and distill it into a spirit that varies widely in alcoholic content but is usually about 40 percent and occasionally higher. Conventional wisdom in Mexico is that a mezcal needs to be at least 45 percent. You can \u003ca href=\"http://mezcalistas.com/a-really-really-basic-explanation-of-making-mezcal/\">take a look at the photo gallery we posted\u003c/a> to get a sense for how basic this process is. Contrary to all the glistening stainless steel production facilities that usually produce culinary goods, palenqueros (traditional mezcal makers) are out there chopping agave by hand, building fires in pits to roast them and pushing mules around in a circle to grind the pinás into a fermentable pulp.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcal-still500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcal-still500.jpg\" alt=\"A mezcal still. Photo: Susan Coss\" title=\"A mezcal still. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46023\">\u003c/a>\u003cbr>\n\u003cem>A mezcal still. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What Does It Taste Like? \u003c/strong>\u003cbr>\nThe variety of flavors in different mezcals, which can be distilled from various types of domesticated or wild agave, is one of the pleasures of the drink. Generally, what they share is a degree of smokiness and an agave flavor. How much and how it's highlighted depends on the maker's style, which can roughly be grouped into three strands. First, there's the very traditional mezcal, which fills the mouth with a viscous body and a forthright agave flavor that includes herbal and vegetal notes. Another traditional form puts alcohol in the spotlight with a higher degree of smoke. The third is the popular, contemporary form, generally lower in alcohol, lighter in body and lighter on the smokiness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/palenquero500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/palenquero500.jpg\" alt=\"Palenquero Chucho Sanchez making a blend. Photo: Susan Coss\" title=\"Palenquero Chucho Sanchez making a blend. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46026\">\u003c/a>\u003cbr>\n\u003cem>Palenquero Chucho Sanchez making a blend. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Why Is It Different? \u003c/strong>\u003cbr>\nAside from taste, mezcals are severely limited in quantity since it takes so long for agave plants to grow (5-7 years for the domesticated espadin, as long as 12-17 years for the wild varieties) and because much of the production is still done in small batches. Nor are the agaves completely domesticated like the blue agave used for tequila, so source material is always an issue. Palenqueros are frequently inheritors of long family traditions. Each palenquero brings his own idea to the mix: espadin, silvestres, blends, high alcohol, heavy body, viscous, flavor variation. \u003c/p>\n\u003cp>Like many traditional distillates, palenqueros add things to their products. The most notable is a style called pechuga, where they add a turkey or chicken breast, sometimes even a rabbit, to the distillation process. It sounds almost impossible, but the meat adds an ethereal tone to these mezcals. Try one and you may never look back even if your wallet complains: Pechugas are extremely limited in production and therefore quite expensive. Then there are the fruit, herb and nut infused varieties. We have yet to see one of these commercially available in the U.S. but should you see one in Mexico give it a try.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roastingpit500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roastingpit500.jpg\" alt=\"The roasting pit at Fidencio. Photo: Susan Coss\" title=\"The roasting pit at Fidencio. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46027\">\u003c/a>\u003cbr>\n\u003cem>The roasting pit at Fidencio. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Tequila Question\u003c/strong>\u003cbr>\nTequila and mezcal are frequently mentioned in the same breath. Technically, any agave distillate is a mezcal, so mezcal drinkers love to point out that tequila is just another mezcal. Tequila drinkers love to point out that while all tequilas are mezcals, not all mezcals are tequilas. The main difference is that tequila’s production is very well-defined while mezcal allows much more flexibility to its makers. In the wine world it’s the difference between a well-defined appellation like Cotes du Rhone and an amorphous one like Vin du Pays.\u003c/p>\n\u003cp>Tequila has to be made almost entirely of a single type of agave, blue agave aka Agave tequiliana Weber, produced in a very limited geographical area dominated by the state of Jalisco in Western Mexico, and is roasted above ground in steam ovens or autoclaves. Mezcal can be made from 27 types of agave though generally from the Espadin. It is produced in seven states centered in Oaxaca and roasted however the maker wants -- generally underground. \u003c/p>\n\u003cp>The way tequila and mezcals are roasted produces one of the major taste differences. Mezcals tend to pick up a distinct smoky flavor from their direct contact with burning wood while tequilas rarely have a hint of it. The fact that mezcal can be made from so many varieties of agave means that you can find single-agave mezcals of wildly different taste sensations, especially the wild or silvestres agaves which contribute a veritable constellation of flavors. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tahona500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tahona500.jpg\" alt=\"A tahona, the horse powered stone mill used to crush roasted agave into a pulp before it’s fermented and distilled into mezcal. Photo: Susan Coss\" title=\"A tahona, the horse powered stone mill used to crush roasted agave into a pulp before it’s fermented and distilled into mezcal. Photo: Susan Coss\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-46029\">\u003c/a>\u003cbr>\n\u003cem>A tahona, the horse powered stone mill used to crush roasted agave into a pulp before it’s fermented and distilled into mezcal. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>There's your introduction to mezcal. For more information and to experience mezcal \u003ca href=\"http://www.thebolditalic.com/events/4918-the-bold-italic-and-mezcalistas-pop-up-mezcaleria\">come to our tasting\u003c/a> and \u003ca href=\"http://mezcalistas.com/\">follow our blog\u003c/a>. We're planning to have many more tastings and we aim to keep you up-to-date on the world of mezcal. \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://mezcalistas.com/\">Mezcalistas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mezcalistas\">@mezcalistas\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Mezcalistas/114725788657288\">Mezcalistas\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Taro-Okonomiyaki-wideshot560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Taro-Okonomiyaki-wideshot560.jpg\" alt=\"Ramen Taro Okonomiyaki\" title=\"Ramen Taro Okonomiyaki\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-45893\">\u003c/a>\u003cbr>\n\u003cem>Okonomiyaki from Ramen Taro with Beef and Cabbage\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://okonomiyakiworld.com\">Okonomiyaki\u003c/a> is a dish that’s described many different ways: a savory pancake, Japanese pizza, or an Asian frittata. Whatever you call it, it can be hard to find around these parts. With the exception of San Francisco and San Jose, all places in between can be an okonomiyaki-free zone. \u003c/p>\n\u003cp>Okonomiyaki is a classic comfort food dish in Japan. It’s a round, flat, savory dish that’s made from flour, eggs, cabbage, and seafood or meat. It’s got a drier exterior and a soft, moist interior. A good dose of sweet Japanese mayonnaise and sweet, smoky \u003ca href=\"http://answers.yahoo.com/question/index?qid=20120515034014AA6o7Sn\">Okonomi\u003c/a> brown sauce is drizzled on top, and then the dish is finished with some dried fish flakes (bonito) and dried seaweed. A good version of the dish shouldn’t be to dry or too wet.\u003c/p>\n\u003cp>Literally translated, okonomiyaki means “grilled as you like,” which explains why you’ll see slightly different versions of the dish everywhere in Japan. Here in the Bay Area, I’d be happy to see it even half as often as I do sushi and chicken teriyaki.\u003c/p>\n\u003cp>I remember the first time I tried the dish at a restaurant in Japantown. I had ordered it out of sheer curiosity since the photo on the menu made it look, indeed, like a Japanese pizza. The flavors were like nothing I’d ever had before. There was sweetness from the white sauce, smokiness from the brown sauce, and seafood flavor from the bonito flakes on top. Crunch came from the cabbage inside. It was thoroughly satisfying and I couldn’t wait to have it again.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So my recent craving sent me on a search for the dish. I was determined not to look to San Francisco or San Jose, where you can find it more readily since both cities have Japantowns. \u003c/p>\n\u003cp>There may be tons of Japanese restaurants in the Bay Area, but I realized that most of them don’t serve okonomiyaki. So I was thankful to find these two restaurants that serve good renditions of the dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Taro-Okonomiyaki-Medium-Shot560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Taro-Okonomiyaki-Medium-Shot560.jpg\" alt=\"Ramen Taro Okonomiyaki\" title=\"Ramen Taro Okonomiyaki\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-45894\">\u003c/a>\u003cbr>\n\u003cem>Okonomiyaki from Ramen Taro with Beef and Cabbage\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ramen Taro -- Foster City\u003c/strong>\u003cbr>\nThis newer Japanese spot may focus on ramen, but its their other dishes on the menu that are both tastier and more interesting. Their okonomiyaki is bold and chock full of ingredients. It’s drenched in more brown sauce and mayo than I’d like, but it has a load of flavor and texture with its abundance of cabbage, pickled ginger, and bonito flakes on top. And it’s not too doughy either, which is a good thing. It’s served pre-sliced so it feels like you’re eating a very exotic pizza.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Bushido-Okonomiyaki560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Bushido-Okonomiyaki560.jpg\" alt=\"Bushido Okonomiyaki\" title=\"Bushido Okonomiyaki\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-45887\">\u003c/a>\u003cbr>\n\u003cem>Bushido Okonomiyaki with Seafood\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bushido -- Mountain View\u003c/strong>\u003cbr>\nThis trendy Japanese restaurant has some very unusual dishes like a Tuna Poke Burrito and Kimchi Goyza. But surprisingly, their version of okonomiyaki is fairly straightforward, but well-balanced and had a less overwhelming mix of flavors. Their version had shrimp and veggies, giving a nice contrast of textures and tastes. My only complaint was that it was a smaller portion than others I’ve had, which would make it a good shared appetizer for the table.\u003c/p>\n\u003cp>I know I’m just scratching the surface on my quest to find some good okonomiyaki around these parts. If you have any suggestions, I’d love to hear them. My search continues…\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-taro-foster-city\">Ramen Taro\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/Vyja\">Map\u003c/a>\u003cbr>\n1495 Beach Park Blvd\u003cbr>\nFoster City, CA 94404\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (650) 212-2883\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Sun 11am - 9:30pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bushidoizakaya.com/\">Bushido Izakaya\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/iyIi\">Map\u003c/a>\u003cbr>\n156 Castro St\u003cbr>\nMountain View, CA 94041\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (650) 386-6821\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nTue-Fri 11:30am - 2pm\u003cbr>\nTue-Sat 5pm - 10pm\u003cbr>\nSun 4:30pm - 9pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Bushidoizakaya\">Bushido Restaurant\u003c/a> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Taro-Okonomiyaki-wideshot560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Taro-Okonomiyaki-wideshot560.jpg\" alt=\"Ramen Taro Okonomiyaki\" title=\"Ramen Taro Okonomiyaki\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-45893\">\u003c/a>\u003cbr>\n\u003cem>Okonomiyaki from Ramen Taro with Beef and Cabbage\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://okonomiyakiworld.com\">Okonomiyaki\u003c/a> is a dish that’s described many different ways: a savory pancake, Japanese pizza, or an Asian frittata. Whatever you call it, it can be hard to find around these parts. With the exception of San Francisco and San Jose, all places in between can be an okonomiyaki-free zone. \u003c/p>\n\u003cp>Okonomiyaki is a classic comfort food dish in Japan. It’s a round, flat, savory dish that’s made from flour, eggs, cabbage, and seafood or meat. It’s got a drier exterior and a soft, moist interior. A good dose of sweet Japanese mayonnaise and sweet, smoky \u003ca href=\"http://answers.yahoo.com/question/index?qid=20120515034014AA6o7Sn\">Okonomi\u003c/a> brown sauce is drizzled on top, and then the dish is finished with some dried fish flakes (bonito) and dried seaweed. A good version of the dish shouldn’t be to dry or too wet.\u003c/p>\n\u003cp>Literally translated, okonomiyaki means “grilled as you like,” which explains why you’ll see slightly different versions of the dish everywhere in Japan. Here in the Bay Area, I’d be happy to see it even half as often as I do sushi and chicken teriyaki.\u003c/p>\n\u003cp>I remember the first time I tried the dish at a restaurant in Japantown. I had ordered it out of sheer curiosity since the photo on the menu made it look, indeed, like a Japanese pizza. The flavors were like nothing I’d ever had before. There was sweetness from the white sauce, smokiness from the brown sauce, and seafood flavor from the bonito flakes on top. Crunch came from the cabbage inside. It was thoroughly satisfying and I couldn’t wait to have it again.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So my recent craving sent me on a search for the dish. I was determined not to look to San Francisco or San Jose, where you can find it more readily since both cities have Japantowns. \u003c/p>\n\u003cp>There may be tons of Japanese restaurants in the Bay Area, but I realized that most of them don’t serve okonomiyaki. So I was thankful to find these two restaurants that serve good renditions of the dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Taro-Okonomiyaki-Medium-Shot560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Taro-Okonomiyaki-Medium-Shot560.jpg\" alt=\"Ramen Taro Okonomiyaki\" title=\"Ramen Taro Okonomiyaki\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-45894\">\u003c/a>\u003cbr>\n\u003cem>Okonomiyaki from Ramen Taro with Beef and Cabbage\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ramen Taro -- Foster City\u003c/strong>\u003cbr>\nThis newer Japanese spot may focus on ramen, but its their other dishes on the menu that are both tastier and more interesting. Their okonomiyaki is bold and chock full of ingredients. It’s drenched in more brown sauce and mayo than I’d like, but it has a load of flavor and texture with its abundance of cabbage, pickled ginger, and bonito flakes on top. And it’s not too doughy either, which is a good thing. It’s served pre-sliced so it feels like you’re eating a very exotic pizza.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Bushido-Okonomiyaki560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Bushido-Okonomiyaki560.jpg\" alt=\"Bushido Okonomiyaki\" title=\"Bushido Okonomiyaki\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-45887\">\u003c/a>\u003cbr>\n\u003cem>Bushido Okonomiyaki with Seafood\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bushido -- Mountain View\u003c/strong>\u003cbr>\nThis trendy Japanese restaurant has some very unusual dishes like a Tuna Poke Burrito and Kimchi Goyza. But surprisingly, their version of okonomiyaki is fairly straightforward, but well-balanced and had a less overwhelming mix of flavors. Their version had shrimp and veggies, giving a nice contrast of textures and tastes. My only complaint was that it was a smaller portion than others I’ve had, which would make it a good shared appetizer for the table.\u003c/p>\n\u003cp>I know I’m just scratching the surface on my quest to find some good okonomiyaki around these parts. If you have any suggestions, I’d love to hear them. My search continues…\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-taro-foster-city\">Ramen Taro\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/Vyja\">Map\u003c/a>\u003cbr>\n1495 Beach Park Blvd\u003cbr>\nFoster City, CA 94404\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (650) 212-2883\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Sun 11am - 9:30pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bushidoizakaya.com/\">Bushido Izakaya\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/iyIi\">Map\u003c/a>\u003cbr>\n156 Castro St\u003cbr>\nMountain View, CA 94041\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (650) 386-6821\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nTue-Fri 11:30am - 2pm\u003cbr>\nTue-Sat 5pm - 10pm\u003cbr>\nSun 4:30pm - 9pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/Bushidoizakaya\">Bushido Restaurant\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Off the Grid Rolls Into Southside Berkeley on Telegraph",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4377.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4377.jpg\" alt=\"otg truck\" title=\"otg truck\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45977\">\u003c/a>\u003c/p>\n\u003cp>The \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> street food empire continues to expand its markets in the East Bay and debuted another location in Berkeley last night. Located at the corner of Haste and Telegraph, this new Thursday night venue drew big crowds from nearby UC Berkeley, judging by the large groups of students that were waiting for \u003ca href=\"https://twitter.com/chairmantruck\">The Chairman\u003c/a> buns and \u003ca href=\"http://www.senorsisig.com/\">Senor Sisig\u003c/a> burritos. \u003ca href=\"http://hapasf.com/\">Hapa SF\u003c/a>, \u003ca href=\"http://www.oldworldfoodtruck.com/\">Old World Food Truck\u003c/a>, \u003ca href=\"http://www.southernsandwich.com/\">Southern Sandwich\u003c/a>, \u003ca href=\"http://www.sunrisedeli.net/\">Sunrise Deli\u003c/a>, \u003ca href=\"https://www.facebook.com/elsursf\">El Sur\u003c/a> and the \u003ca href=\"http://thecremebruleecart.com/\">Creme Brulee Truck\u003c/a> were also in attendance. Off the Grid also has a North Berkeley market on Wednesday evenings from 5-9pm with 10 trucks. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4378.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4378.jpg\" alt=\"otg trucks\" title=\"otg trucks\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45978\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4371.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4371.jpg\" alt=\"otg southside berkeley crowds\" title=\"otg southside berkeley crowds\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45980\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4369.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4369.jpg\" alt=\"hapa sf\" title=\"hapa sf\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45984\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4365.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4365.jpg\" alt=\"el sur truck\" title=\"el sur truck\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45983\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4373.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4373.jpg\" alt=\"old world truck\" title=\"old world truck\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45981\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4380.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4380.jpg\" alt=\"senor sisig\" title=\"senor sisig\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45979\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4384.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4384.jpg\" alt=\"the chairman\" title=\"the chairman\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45971\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4390.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4390.jpg\" alt=\"the chairman tofu bun\" title=\"the chairman tofu bun\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45973\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4387.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4387.jpg\" alt=\"creme brulee truck\" title=\"creme brulee truck\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45972\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4399.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4399.jpg\" alt=\"creme brulee order\" title=\"creme brulee order\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45967\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4402.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4402.jpg\" alt=\"chocolate creme brulee\" title=\"chocolate creme brulee\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45969\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4375.jpg\" alt=\"otg southside berkeley\" title=\"otg southside berkeley\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45976\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://offthegridsf.com/\">OtG Southside Berkeley on Telegraph\u003c/a>\u003c/strong>\u003cbr>\nCorner of Haste and Telegraph \u003ca href=\"https://maps.google.com/maps?q=haste+and+telegraph&hl=en&ll=37.866469,-122.258542&spn=0.009622,0.013068&hnear=Telegraph+Ave+%26+Haste+St,+Berkeley,+Alameda,+California+94720&t=m&z=16&iwloc=A\">map\u003c/a>\u003cbr>\nThursdays from 5pm-9pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/OffTheGridSF\">OffTheGridSF\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/otgsf\">@otgsf\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4365.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4365.jpg\" alt=\"el sur truck\" title=\"el sur truck\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45983\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4373.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4373.jpg\" alt=\"old world truck\" title=\"old world truck\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45981\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4380.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4380.jpg\" alt=\"senor sisig\" title=\"senor sisig\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45979\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4384.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4384.jpg\" alt=\"the chairman\" title=\"the chairman\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45971\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4390.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4390.jpg\" alt=\"the chairman tofu bun\" title=\"the chairman tofu bun\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45973\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4387.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4387.jpg\" alt=\"creme brulee truck\" title=\"creme brulee truck\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45972\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4399.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4399.jpg\" alt=\"creme brulee order\" title=\"creme brulee order\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45967\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4402.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4402.jpg\" alt=\"chocolate creme brulee\" title=\"chocolate creme brulee\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45969\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_4375.jpg\" alt=\"otg southside berkeley\" title=\"otg southside berkeley\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-45976\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://offthegridsf.com/\">OtG Southside Berkeley on Telegraph\u003c/a>\u003c/strong>\u003cbr>\nCorner of Haste and Telegraph \u003ca href=\"https://maps.google.com/maps?q=haste+and+telegraph&hl=en&ll=37.866469,-122.258542&spn=0.009622,0.013068&hnear=Telegraph+Ave+%26+Haste+St,+Berkeley,+Alameda,+California+94720&t=m&z=16&iwloc=A\">map\u003c/a>\u003cbr>\nThursdays from 5pm-9pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/OffTheGridSF\">OffTheGridSF\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/otgsf\">@otgsf\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Waffles for Marion Cunningham",
"title": "Waffles for Marion Cunningham",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/waffles800a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/waffles560.jpg\" alt=\" Marion Cunningham Yeast-Raised Waffles\" title=\" Marion Cunningham Yeast-Raised Waffles\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-45945\">\u003c/a>\u003c/p>\n\u003cp>Kas Neteler remembers when she first heard of Marion Cunningham. \"When I got my first apartment, my mother gave me a copy of Fannie Farmer. She was convinced I'd starve without it.\"\u003c/p>\n\u003cp>How many mothers, fathers, grandparents, godparents and well-meaning aunts and uncles have done the same? Marion Cunningham, who died on July 12 at the age of 90, left us a legacy of straightforward American cooking through her thousands of recipes, hundreds of articles and \u003ca href=\"http://www.amazon.com/Marion-Cunningham/e/B000APTV3C/ref=ntt_athr_dp_pel_1\">eight books\u003c/a>. But nothing cemented her reputation--or helped Americans get solid, nutritious meals on the table, day after day--like her two comprehensive updates of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0679450815/kqedorg-20\">The Fannie Farmer Cookbook\u003c/a>. \u003c/p>\n\u003cp>These fat, comfortable, soup-to-nuts tomes are the books every cook needs in the kitchen. (The most recent edition slimmed down many recipes, put in some contemporary additions, and added a microwave section. Presciently, however, the preserving and pickling section was left intact, rather than being dumped as old-fashioned as it was in the 1997 revision of the equally venerable \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0684818701/kqedorg-20\">Joy of Cooking\u003c/a>.) No matter how much you rely on takeout pad Thai, or quinoa-and-seitan salad, someday (probably about three years after the birth of your first child) you are going to be hit by a craving to make homemade blueberry muffins, or split-pea soup, or poached eggs, and Fannie Farmer will be there for you, patient and calm, ready to bring you a world of waffles and Thanksgiving gravy and cup custard. \u003c/p>\n\u003cp>As Kim Severson wrote in \u003ca href=\"http://www.sfgate.com/bayarea/article/A-Cooking-Kinship-Marion-Cunningham-and-Alice-2915480.php\">A Cooking Kinship\u003c/a>, a Chronicle article from 2001 about Cunningham's longtime friendship with Alice Waters, \u003c/p>\n\u003cblockquote>\u003cp>\"In a way, the women personify an essential truth about how America eats. We wish we shopped and cooked like Waters, but really we cook and shop like Cunningham -- if we shop or cook at all.\"\u003c/p>\u003c/blockquote>\n\u003cp>Issued in 1979 and 1990, the 12th and 13th editions of this venerable cookbook (first issued in 1896 by Fannie Farmer herself, founder of the Boston Cooking School) didn't assume that readers knew how to hard-boil an egg, fix a broken hollandaise sauce, or cut up a chicken. But neither did the books talk down to readers, or presume that new cooks would rather rely on the Pillsbury Dough Boy and Hamburger Helper than learn to make biscuits and meatloaf from scratch. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Born in rural Southern California in 1922, Cunningham was a 50-year-old Walnut Creek wife and stay-at-home mother who had battled both agoraphobia and alcoholism when she met venerated cooking teacher and American arbiter of taste James Beard. She took his cooking classes, became his assistant, and turned him on to the charms of a funny little French restaurant in Berkeley, open for just a couple of years, called \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a>. She wasn't a chef, she was a home cook, who shopped at the supermarket and liked to poke through other shopper's carts to see what they were cooking. No matter how her pal Alice Waters goaded her, she liked iceberg lettuce and drank black coffee with any meal, even in France. She still remembered the basic training of her high school home-ec classes. \u003c/p>\n\u003cp>Thus, when longtime cookbook editor Judith Jones gave her the job of revising the Fannie Farmer books, she knew that the new editions had to preserve Fannie Farmer's culinary heritage of good, plain, feed-the-family recipes, which had grown to encompass over 75 years of American cooking. At the same time, they also had to instruct a new generation of cooks who, perhaps for the first time, weren't learning to cook alongside Mom, because Mom had put on a blouse with a bow, or a hard hat and overalls, and gone to work. (In elementary school in the 70s, we still had home-ec classes, co-ed by now, as was wood and metal shop. As I recall, though, the curriculum imagined cooking as having the same usefulness as macrame. We shaped pizza out of biscuit mix, made peanut brittle, and were endlessly catechized about the correct way to wash dishes.)\u003c/p>\n\u003cp>Most importantly, the recipes had to work, to reassure cooks at all levels that they could rely on the big yellow books for any dish or menu. Her recipes might not have been the most adventurous, and they definitely weren't cutting-edge, but the ingredients were easy to find, the instructions were clear at every step, and the results reliable every time. Frost a birthday cake? Broil a steak? Roast a turkey? Make applesauce? Fannie, or more accurately Marion, was there to tell you. She didn't show off, but she knew everything you needed to know. \u003c/p>\n\u003cp>Those 800+ pages of Fannie Farmer became Cunningham's pedestal. She taught, wrote more books, including the sturdy, reassuring basic-skills book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375401180/kqedorg-20\">Learning to Cook with Marion Cunningham\u003c/a>, spread the gospel of light-as-air yeast-raised waffles (batter made the night before, left to rise on the countertop, then leavened again at the last minute with eggs and baking soda), wrote a longtime home-cooking column for the \u003ca href=\"http://www.sfgate.com\">San Francisco Chronicle\u003c/a>, worked as a restaurant consultant, tooled around San Francisco in her beloved Jaguar (bought with an early royalty check), and dined out frequently with friends, including her fellow Chronicle writer \u003ca href=\"https://twitter.com/michaelbauer1\">Michael Bauer\u003c/a>, who took her along on numerous restaurant-reviewing forays. \u003c/p>\n\u003cp>Over the years, she generously mentored young chefs she believed in, from Zuni Cafe's Judy Rogers (whom she met when Rogers was cooking at the Union Hotel in Benicia) to Camino's Russell Moore and Bluestem Brasserie's James Ormsby. \u003ca href=\"http://www.bakersdozensf.org\">Baker's Dozen\u003c/a>, which she co-founded in 1989, was part pastry laboratory, part support group and coffee klatch for (mostly) professional bakers, especially those writing books or articles for the general public. For her, getting to enjoy the company of family and friends around the table, sharing the everyday moments of life, was the real reason for cooking, and she emphasized this in every book she wrote. \u003c/p>\n\u003cp>Re-reading \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0394555295/kqedorg-20\">The Breakfast Book\u003c/a>, which I've given (with waffle iron) to every newlywed couple I've ever known, I was charmed to discover her voice again, encouraging and surprisingly droll. After pointing out the importance of reconnecting with families at breakfast time, before the busyness of the day takes over, she later acknowledges that \u003c/p>\n\u003cblockquote>\u003cp>\"One of the most blissful escapes is breakfast in bed with something good to read. Breakfast in bed is cozy, quiet, and private. I instantly forget that it was I who fixed the tray.\"\u003c/p>\u003c/blockquote>\n\u003cp>Here, preserved and reproducible, are the old-fashioned, early-to-mid-century recipes that might otherwise be lost under the onslaught of GoGurts and Egg McMuffins: the Goldenrod and Featherbed Eggs, Date Nut Bread and Sally Lunn, Red Flannel Hash, Kedgeree, and Indian Pudding. It's also the home of that famous waffle recipe, whose delicacy and crunch may have less to do with yeast and baking soda than with the full stick of butter melted into the batter. (The recipe can also be found in the 1979 edition of Fannie Farmer.) Her California sensibility comes out with recipes for figs, persimmons, salsa verde (\"as zingy and peppery as a mariachi band\"), homemade yogurt and granola. \u003c/p>\n\u003cp>A few years ago, Neteler crossed paths with Cunningham. \"I met Marion and told her the story and mentioned I still use my well-worn copy. She gave me a knowing smile and kind words.\" \u003c/p>\n\u003cp>She must have heard that story, or one just like it, hundreds of times over her 40-year career. But it pleased her every time. \u003c/p>\n\u003cp>\u003cstrong>Recipe: Yeast-Raised Waffles\u003c/strong>\u003cbr>\nThis recipe is adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0394555295/kqedorg-20\">The Breakfast Book\u003c/a> by Marion Cunningham. I've halved the amounts of butter and yeast called for in the original and suggested a mix of flours to give a little more textural interest to the batter. The slow overnight rise gives a slight sourdough tang to the waffles, making them a good choice with savory accompaniments like bacon or sausage.\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 8 standard-size waffles\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes, plus 8 hours' rising time\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 8-10 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 18-20 minutes, plus 8 hours' rising time\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1/2 cup warm water\u003cbr>\n1 1/4 tsp (half a package) dry yeast\u003cbr>\n2 cups milk, warmed\u003cbr>\n4 tbsp butter, melted\u003cbr>\n1 tsp salt\u003cbr>\n1 tsp sugar\u003cbr>\n1 cup all-purpose flour\u003cbr>\n2/3 cup whole-wheat pastry flour\u003cbr>\n1/3 cup cornmeal\u003cbr>\n2 eggs\u003cbr>\n1/4 tsp baking soda\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large mixing bowl (to give the batter room to rise), pour in the warm water and sprinkle in the yeast. Let stand to dissolve for a few minutes.\u003c/p>\n\u003cp>2. Add the milk, butter, salt, sugar, and flours, beating quickly until smooth and blended. (Cunningham attacks the lumps with a hand-held rotary, or egg, beater, a kitchen implement that's probably as archaic for the under-30 set as a rotary phone.) \u003c/p>\n\u003cp>3. Cover with plastic wrap and let stand overnight at room temperature. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. Preheat your waffle iron. Just before cooking the waffles, beat in eggs and baking soda. Use about 1/2 cup of batter per waffle. Bake until golden. Serve immediately. \u003c/p>\n\n",
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"excerpt": "Remembering longtime Bay Area cookbook author, writer, and teacher Marion Cunningham, whose updates of \"The Fannie Farmer Cookbook,\" among others, were the batter-splattered, soup-splashed go-tos for a modern generation of cooks. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/waffles800a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/waffles560.jpg\" alt=\" Marion Cunningham Yeast-Raised Waffles\" title=\" Marion Cunningham Yeast-Raised Waffles\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-45945\">\u003c/a>\u003c/p>\n\u003cp>Kas Neteler remembers when she first heard of Marion Cunningham. \"When I got my first apartment, my mother gave me a copy of Fannie Farmer. She was convinced I'd starve without it.\"\u003c/p>\n\u003cp>How many mothers, fathers, grandparents, godparents and well-meaning aunts and uncles have done the same? Marion Cunningham, who died on July 12 at the age of 90, left us a legacy of straightforward American cooking through her thousands of recipes, hundreds of articles and \u003ca href=\"http://www.amazon.com/Marion-Cunningham/e/B000APTV3C/ref=ntt_athr_dp_pel_1\">eight books\u003c/a>. But nothing cemented her reputation--or helped Americans get solid, nutritious meals on the table, day after day--like her two comprehensive updates of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0679450815/kqedorg-20\">The Fannie Farmer Cookbook\u003c/a>. \u003c/p>\n\u003cp>These fat, comfortable, soup-to-nuts tomes are the books every cook needs in the kitchen. (The most recent edition slimmed down many recipes, put in some contemporary additions, and added a microwave section. Presciently, however, the preserving and pickling section was left intact, rather than being dumped as old-fashioned as it was in the 1997 revision of the equally venerable \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0684818701/kqedorg-20\">Joy of Cooking\u003c/a>.) No matter how much you rely on takeout pad Thai, or quinoa-and-seitan salad, someday (probably about three years after the birth of your first child) you are going to be hit by a craving to make homemade blueberry muffins, or split-pea soup, or poached eggs, and Fannie Farmer will be there for you, patient and calm, ready to bring you a world of waffles and Thanksgiving gravy and cup custard. \u003c/p>\n\u003cp>As Kim Severson wrote in \u003ca href=\"http://www.sfgate.com/bayarea/article/A-Cooking-Kinship-Marion-Cunningham-and-Alice-2915480.php\">A Cooking Kinship\u003c/a>, a Chronicle article from 2001 about Cunningham's longtime friendship with Alice Waters, \u003c/p>\n\u003cblockquote>\u003cp>\"In a way, the women personify an essential truth about how America eats. We wish we shopped and cooked like Waters, but really we cook and shop like Cunningham -- if we shop or cook at all.\"\u003c/p>\u003c/blockquote>\n\u003cp>Issued in 1979 and 1990, the 12th and 13th editions of this venerable cookbook (first issued in 1896 by Fannie Farmer herself, founder of the Boston Cooking School) didn't assume that readers knew how to hard-boil an egg, fix a broken hollandaise sauce, or cut up a chicken. But neither did the books talk down to readers, or presume that new cooks would rather rely on the Pillsbury Dough Boy and Hamburger Helper than learn to make biscuits and meatloaf from scratch. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Born in rural Southern California in 1922, Cunningham was a 50-year-old Walnut Creek wife and stay-at-home mother who had battled both agoraphobia and alcoholism when she met venerated cooking teacher and American arbiter of taste James Beard. She took his cooking classes, became his assistant, and turned him on to the charms of a funny little French restaurant in Berkeley, open for just a couple of years, called \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a>. She wasn't a chef, she was a home cook, who shopped at the supermarket and liked to poke through other shopper's carts to see what they were cooking. No matter how her pal Alice Waters goaded her, she liked iceberg lettuce and drank black coffee with any meal, even in France. She still remembered the basic training of her high school home-ec classes. \u003c/p>\n\u003cp>Thus, when longtime cookbook editor Judith Jones gave her the job of revising the Fannie Farmer books, she knew that the new editions had to preserve Fannie Farmer's culinary heritage of good, plain, feed-the-family recipes, which had grown to encompass over 75 years of American cooking. At the same time, they also had to instruct a new generation of cooks who, perhaps for the first time, weren't learning to cook alongside Mom, because Mom had put on a blouse with a bow, or a hard hat and overalls, and gone to work. (In elementary school in the 70s, we still had home-ec classes, co-ed by now, as was wood and metal shop. As I recall, though, the curriculum imagined cooking as having the same usefulness as macrame. We shaped pizza out of biscuit mix, made peanut brittle, and were endlessly catechized about the correct way to wash dishes.)\u003c/p>\n\u003cp>Most importantly, the recipes had to work, to reassure cooks at all levels that they could rely on the big yellow books for any dish or menu. Her recipes might not have been the most adventurous, and they definitely weren't cutting-edge, but the ingredients were easy to find, the instructions were clear at every step, and the results reliable every time. Frost a birthday cake? Broil a steak? Roast a turkey? Make applesauce? Fannie, or more accurately Marion, was there to tell you. She didn't show off, but she knew everything you needed to know. \u003c/p>\n\u003cp>Those 800+ pages of Fannie Farmer became Cunningham's pedestal. She taught, wrote more books, including the sturdy, reassuring basic-skills book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375401180/kqedorg-20\">Learning to Cook with Marion Cunningham\u003c/a>, spread the gospel of light-as-air yeast-raised waffles (batter made the night before, left to rise on the countertop, then leavened again at the last minute with eggs and baking soda), wrote a longtime home-cooking column for the \u003ca href=\"http://www.sfgate.com\">San Francisco Chronicle\u003c/a>, worked as a restaurant consultant, tooled around San Francisco in her beloved Jaguar (bought with an early royalty check), and dined out frequently with friends, including her fellow Chronicle writer \u003ca href=\"https://twitter.com/michaelbauer1\">Michael Bauer\u003c/a>, who took her along on numerous restaurant-reviewing forays. \u003c/p>\n\u003cp>Over the years, she generously mentored young chefs she believed in, from Zuni Cafe's Judy Rogers (whom she met when Rogers was cooking at the Union Hotel in Benicia) to Camino's Russell Moore and Bluestem Brasserie's James Ormsby. \u003ca href=\"http://www.bakersdozensf.org\">Baker's Dozen\u003c/a>, which she co-founded in 1989, was part pastry laboratory, part support group and coffee klatch for (mostly) professional bakers, especially those writing books or articles for the general public. For her, getting to enjoy the company of family and friends around the table, sharing the everyday moments of life, was the real reason for cooking, and she emphasized this in every book she wrote. \u003c/p>\n\u003cp>Re-reading \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0394555295/kqedorg-20\">The Breakfast Book\u003c/a>, which I've given (with waffle iron) to every newlywed couple I've ever known, I was charmed to discover her voice again, encouraging and surprisingly droll. After pointing out the importance of reconnecting with families at breakfast time, before the busyness of the day takes over, she later acknowledges that \u003c/p>\n\u003cblockquote>\u003cp>\"One of the most blissful escapes is breakfast in bed with something good to read. Breakfast in bed is cozy, quiet, and private. I instantly forget that it was I who fixed the tray.\"\u003c/p>\u003c/blockquote>\n\u003cp>Here, preserved and reproducible, are the old-fashioned, early-to-mid-century recipes that might otherwise be lost under the onslaught of GoGurts and Egg McMuffins: the Goldenrod and Featherbed Eggs, Date Nut Bread and Sally Lunn, Red Flannel Hash, Kedgeree, and Indian Pudding. It's also the home of that famous waffle recipe, whose delicacy and crunch may have less to do with yeast and baking soda than with the full stick of butter melted into the batter. (The recipe can also be found in the 1979 edition of Fannie Farmer.) Her California sensibility comes out with recipes for figs, persimmons, salsa verde (\"as zingy and peppery as a mariachi band\"), homemade yogurt and granola. \u003c/p>\n\u003cp>A few years ago, Neteler crossed paths with Cunningham. \"I met Marion and told her the story and mentioned I still use my well-worn copy. She gave me a knowing smile and kind words.\" \u003c/p>\n\u003cp>She must have heard that story, or one just like it, hundreds of times over her 40-year career. But it pleased her every time. \u003c/p>\n\u003cp>\u003cstrong>Recipe: Yeast-Raised Waffles\u003c/strong>\u003cbr>\nThis recipe is adapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0394555295/kqedorg-20\">The Breakfast Book\u003c/a> by Marion Cunningham. I've halved the amounts of butter and yeast called for in the original and suggested a mix of flours to give a little more textural interest to the batter. The slow overnight rise gives a slight sourdough tang to the waffles, making them a good choice with savory accompaniments like bacon or sausage.\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 8 standard-size waffles\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes, plus 8 hours' rising time\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 8-10 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 18-20 minutes, plus 8 hours' rising time\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1/2 cup warm water\u003cbr>\n1 1/4 tsp (half a package) dry yeast\u003cbr>\n2 cups milk, warmed\u003cbr>\n4 tbsp butter, melted\u003cbr>\n1 tsp salt\u003cbr>\n1 tsp sugar\u003cbr>\n1 cup all-purpose flour\u003cbr>\n2/3 cup whole-wheat pastry flour\u003cbr>\n1/3 cup cornmeal\u003cbr>\n2 eggs\u003cbr>\n1/4 tsp baking soda\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large mixing bowl (to give the batter room to rise), pour in the warm water and sprinkle in the yeast. Let stand to dissolve for a few minutes.\u003c/p>\n\u003cp>2. Add the milk, butter, salt, sugar, and flours, beating quickly until smooth and blended. (Cunningham attacks the lumps with a hand-held rotary, or egg, beater, a kitchen implement that's probably as archaic for the under-30 set as a rotary phone.) \u003c/p>\n\u003cp>3. Cover with plastic wrap and let stand overnight at room temperature. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>4. Preheat your waffle iron. Just before cooking the waffles, beat in eggs and baking soda. Use about 1/2 cup of batter per waffle. Bake until golden. Serve immediately. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Maui Coffee Farm Tour",
"title": "Maui Coffee Farm Tour",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-67.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-67.jpg\" alt=\"Piliani Kope Farm, House Blend\" title=\"Piliani Kope Farm, House Blend\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45851\">\u003c/a>\u003cbr>\n\u003cem>Piliani Kope Farm, House Blend\u003c/em>\u003c/p>\n\u003cp>If you are a coffee lover, you no doubt have heard of Kona coffee, grown on the Big Island of Hawaii. Well, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/18/maui-top-10-eats/\">Maui\u003c/a> is giving the Big Island a run for its cup o’ Kona. Maui has more than 50 coffee farms and over 500 acres in production. And, as I learned on my last trip, Maui’s coffee is like homegrown \u003cem>aloha\u003c/em> in a cup.\u003c/p>\n\u003cp>To get a taste of both a small coffee estate and a commercial scale farm, Hua and I joined the “West Maui Coffee Tour” offered by \u003ca href=\"http://mauicountryfarmtours.com/tours/\">Maui Country Farm Tours\u003c/a> run by the lovely husband and wife team, \u003cstrong>Marilyn and Ricky Lopes\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-90b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-90b.jpg\" alt=\"Maui Country Farm Tours\" title=\"Maui Country Farm Tours\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45853\">\u003c/a>\u003cbr>\n\u003cem>Marilyn and Ricky Lopes, Maui Country Farm Tours\u003c/em>\u003c/p>\n\u003cp>We met Marilyn and Ricky by the old Banyan Tree in Lahaina (a true sight to behold -- think magical tree in Avatar), and then we were off on our caffeinated adventure. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-70c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-70c.jpg\" alt=\"Piliani Kope Farm\" title=\"Piliani Kope Farm\" width=\"500\" height=\"441\" class=\"aligncenter size-full wp-image-45856\">\u003c/a>\u003cbr>\n\u003cem>Greg and Susy Stille, Piliani Kope Farm\u003c/em>\u003c/p>\n\u003cp>First up was \u003ca href=\"http://www.pilianikopefarm.com/\">Piliani Kope Farm\u003c/a> where we met owners \u003cstrong>Greg and Susy Stille\u003c/strong>. When Greg and Susy retired, they decided to buy a 2-acre piece of land near the historic Launiupoko Gulch. As soon as we arrived, I could see why they decided to settle here. The property is perched 600 feet above sea level flanked by gorgeous ocean views on one side, and majestic mountains and canyons on the other. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-34.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-34.jpg\" alt=\"Piliani Kope coffee orchard\" title=\"Piliani Kope coffee orchard\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45860\">\u003c/a>\u003cbr>\n\u003cem>Overlooking the Piliani Kope coffee orchard\u003c/em>\u003c/p>\n\u003cp>The story goes, while on a hike of the surrounding area, Greg and Susy discovered old coffee trees bearing an heirloom variety coffee bean called \u003cstrong>Kanaka Kope\u003c/strong>. They picked the ripe cherries, pulped them, dried them, and milled them by hand, and began home-roasting them. And so began the adventures of \u003cstrong>Piliani Kope\u003c/strong>… \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-26.jpg\" alt=\"coffee cherry\" title=\"coffee cherry\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45863\">\u003c/a>\u003cbr>\n\u003cem>Kanaka Kope coffee beans (when they ripen and turn red, they’re called “cherries”)\u003c/em>\u003c/p>\n\u003cp>As Greg told us about their story and a bit about the process of coffee farming/roasting, we sampled some of their \u003ca href=\"http://www.pilianikopefarm.com/city-roast/\">City Roast\u003c/a>. It was the perfect thing to start our morning (City Roast and some of the tasty cookies Marilyn brought!). Now, I typically like my coffee with a little cream and sugar, so I was bracing myself for some bitterness and preparing to gulp down the black coffee Greg handed to me, but what a surprise! A house blend of \u003cstrong>Yellow Caturra\u003c/strong>, \u003cstrong>Red Catuai\u003c/strong>, and heirloom \u003cstrong>Kanaka Kope\u003c/strong> (all grown on Maui), the City Roast was just wonderful by itself. I loved it. Lightly roasted (did you know, light roasts have more caffeine than dark roasts?), it was balanced and bright, with a hint of toast and spice. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-16.jpg\" alt=\"Coffee beans\" title=\"Coffee beans \" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45865\">\u003c/a>\u003cbr>\n\u003cem>Coffee beans at different stages of production\u003c/em>\u003c/p>\n\u003cp>Sufficiently buzzing on coffee and oatmeal raisin cookies, we then took a tour of the organic permaculture-designed grounds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-22.jpg\" alt=\"Piliani Kope Farm\" title=\"Piliani Kope Farm\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45866\">\u003c/a>\u003cbr>\n\u003cem>Piliani Kope Farm\u003c/em>\u003c/p>\n\u003cp>The farm is small, but it is designed with care and is an incredible example of sustainable, symbiotic farming at work. The orchards are terraced with an irrigation system and filled in with cover crops that all do their part. Inga and Koa trees provide shade and help protect the coffee trees from powerful winds, Pigeon Pea and Nasturtium bring nitrogen and nutrients to the soil, and daikon help aerate the soil and funnel water deep into the ground to the trees’ roots. \u003c/p>\n\u003cp>We got a taste of fresh cacao -- it comes in these big orange pods, and when you open it up, the cacao beans are white and slimy, and kind of alien-like. They taste tart and sweet, and have a texture that like slippery lychee. Whoever came up with chocolate from this stuff is a genius. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-35.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-35.jpg\" alt=\"Cacao pods\" title=\"Cacao pods\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-45867\">\u003c/a>\u003cbr>\n\u003cem>Cacao pods\u003c/em>\u003c/p>\n\u003cp>We also caught a glimpse of the farm’s massive composting system, and saw the early plans for an aquaponics system to come. With all the knowledge exuding from Greg’s head, we couldn’t believe that he wasn’t always a farmer. Oh yeah, did I mention that he is also president of the \u003ca href=\"http://mauicoffeeassociation.blogspot.com/\">Maui Coffee Association\u003c/a>? This is one busy retired man.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-59.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-59.jpg\" alt=\"Roasted Coffee\" title=\"Roasted Coffee\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45868\">\u003c/a>\u003cbr>\n\u003cem>Roasted Coffee\u003c/em>\u003c/p>\n\u003cp>After a break for lunch, and a cold-brewed coffee pick-me-up, we headed to the barn to get a lesson in roasting. We put the 80,000 BTU roaster to work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-56.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-56.jpg\" alt=\"Coffee Roasting Time\" title=\"Coffee Roasting Time\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45869\">\u003c/a>\u003cbr>\n\u003cem>Coffee Roasting Time\u003c/em>\u003c/p>\n\u003cp>Throughout the process, Greg would pull out a sample for us to smell. The progression and range of scents was incredible. The beans went from smelling like wet grass/hay to baked bread, toast, then caramel notes, and finally chocolate tones. Soon the entire barn was full of heavenly aromas. \u003c/p>\n\u003cp>Then, they put me to work. The coffee got weighed out, bagged, vacuum-sealed, and clipped. Don’t worry, they paid me in coffee. I’ll take it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-60.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-60.jpg\" alt=\"Piliani Kope Coffee\" title=\"Piliani Kope Coffee\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45871\">\u003c/a>\u003c/p>\n\u003cp>Greg and Susy have built themselves a truly special place at \u003cstrong>Piliani Kope Farm\u003c/strong>. If you find yourself in Maui, do yourself a favor and pay them a visit. They will pour you a fine cup of coffee and undoubtedly impress you with their passion for what they do. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-78.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-78.jpg\" alt=\"Ka’anapali Coffee Farms\" title=\"Ka’anapali Coffee Farms\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45872\">\u003c/a>\u003cbr>\n\u003cem>Ka’anapali Coffee Farms\u003c/em>\u003c/p>\n\u003cp>Next, for a taste of Maui coffee on a much larger scale, we visited the sprawling \u003ca href=\"http://www.kaanapalicoffeefarms.com/\">Ka’anapali Coffee Farms\u003c/a> located on the West Maui Mountains, where 500 acres of coffee are cultivated for \u003ca href=\"http://www.mauigrowncoffee.com/StoreFront.bok\">MauiGrown Coffee\u003c/a>. \u003c/p>\n\u003cp>The Ka’anapali Estate was established by the Pioneer Mill sugar company in the early 1990s as a diversified agriculture project. The company took 500 of their 6,000 acres dedicated to sugar cane production, and converted it to coffee orchards. They planted 28 different varieties of coffee to determine which would grow best, and decided on four varieties of Arabica coffees. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-87b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-87b.jpg\" alt=\"MauiGrown coffee\" title=\"MauiGrown coffee\" width=\"500\" height=\"187\" class=\"aligncenter size-full wp-image-45874\">\u003c/a>\u003c/p>\n\u003cp>Here’s how MauiGrown Coffee describe the flavors of each bean:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Maui Mokka\u003c/strong>: the “champagne of coffees” fused with a range of chocolate tones\u003c/li>\n\u003cli>\u003cstrong>Yellow Caturra\u003c/strong>: vibrant, clean, crisp, with spicy tangy aroma\u003c/li>\n\u003cli>\u003cstrong>Red Catuai\u003c/strong>: the “cabernet of coffees” with rich, nutty, and buttery characteristics\u003c/li>\n\u003cli>\u003cstrong>Typica\u003c/strong>: gentle floral aromas with a smooth, seductive finish\u003c/li>\n\u003c/ul>\n\u003cp>The most famous of the four is the \u003cstrong>Maui Mokka\u003c/strong>, which is not commercially grown anywhere else in the world. The bean is smaller than most, making it much harder to farm, but a wealth of flavor is packed into that tiny package. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-72.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-72.jpg\" alt=\"Ka’anapali Coffee Farms\" title=\"Ka’anapali Coffee Farms\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45875\">\u003c/a>\u003cbr>\n\u003cem>Ka’anapali Coffee Farms\u003c/em>\u003c/p>\n\u003cp>In 2001, Pioneer Mill and the Ka’anapali Estate shut down, but two years later, \u003cstrong>James “Kimo” Falconer\u003c/strong> revived the coffee farm and created MauiGrown Coffee, the only major producer of 100% Maui origin coffee in the world. The land that makes up Ka’anapali Coffee Farms is now subdivided into farm lots that are available for sale to the public. On each lot, one acre can be used for a home and the remaining acreage is reserved for coffee farming, which Ka’anapali Coffee Farms maintains and harvests. So if you ever wanted a coffee farm without having to do all the work, this is your chance. The view is pretty awesome.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-83.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-83.jpg\" alt=\"MauiGrown Coffee, Lahaina\" title=\"MauiGrown Coffee, Lahaina\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45876\">\u003c/a>\u003cbr>\n\u003cem>MauiGrown Coffee, Lahaina\u003c/em>\u003c/p>\n\u003cp>After seeing where the coffee started, we sampled the finished products at the \u003ca href=\"http://www.mauigrowncoffee.com/StoreFront.bok\">MauiGrown Coffee Company Store\u003c/a> back in Lahaina. Experiencing Maui through its coffee was such fun! It’s always a treat to enjoy something after seeing where it came from. Appreciating the context, history, the steps along the way to creating it just makes it taste better. \u003c/p>\n\u003cp>\u003ca href=\"http://mauicountryfarmtours.com/\">Maui Country Farm Tours\u003c/a>\u003cbr>\nP. O. Box 278\u003cbr>\nMakawao, HI 96768\u003cbr>\n808-283-9131\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/MauiFarmTours\">@MauiFarmTours\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/mauicountryfarmtours\">Maui Country Farm Tours\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.pilianikopefarm.com/\">Piliani Kope Farm\u003c/a>\u003cbr>\n15 Wailau Place\u003cbr>\nLahaina, HI 96761\u003cbr>\n808-661-5479\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/pilianikopefarm\">@PilianiKopeFarm\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pilianikopefarm\">Piliani Kope Farm\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.mauigrowncoffee.com/StoreFront.bok\">MauiGrown Coffee Company Store\u003c/a>\u003cbr>\n277 Lahainaluna Road\u003cbr>\nLahaina, HI 96761\u003cbr>\n808-661-2728\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/MauiGrownCoffee\">MauiGrown Coffee\u003c/a>\u003c/p>\n\n",
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"excerpt": "Experience Maui through its coffee: we tour a small coffee estate, a commercial scale farm, learn about heirloom Maui-grown coffee, roast and bag, and of course, enjoy some fresh-brewed coffee.",
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"description": "Experience Maui through its coffee: we tour a small coffee estate, a commercial scale farm, learn about heirloom Maui-grown coffee, roast and bag, and of course, enjoy some fresh-brewed coffee.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-67.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-67.jpg\" alt=\"Piliani Kope Farm, House Blend\" title=\"Piliani Kope Farm, House Blend\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45851\">\u003c/a>\u003cbr>\n\u003cem>Piliani Kope Farm, House Blend\u003c/em>\u003c/p>\n\u003cp>If you are a coffee lover, you no doubt have heard of Kona coffee, grown on the Big Island of Hawaii. Well, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/18/maui-top-10-eats/\">Maui\u003c/a> is giving the Big Island a run for its cup o’ Kona. Maui has more than 50 coffee farms and over 500 acres in production. And, as I learned on my last trip, Maui’s coffee is like homegrown \u003cem>aloha\u003c/em> in a cup.\u003c/p>\n\u003cp>To get a taste of both a small coffee estate and a commercial scale farm, Hua and I joined the “West Maui Coffee Tour” offered by \u003ca href=\"http://mauicountryfarmtours.com/tours/\">Maui Country Farm Tours\u003c/a> run by the lovely husband and wife team, \u003cstrong>Marilyn and Ricky Lopes\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-90b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-90b.jpg\" alt=\"Maui Country Farm Tours\" title=\"Maui Country Farm Tours\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45853\">\u003c/a>\u003cbr>\n\u003cem>Marilyn and Ricky Lopes, Maui Country Farm Tours\u003c/em>\u003c/p>\n\u003cp>We met Marilyn and Ricky by the old Banyan Tree in Lahaina (a true sight to behold -- think magical tree in Avatar), and then we were off on our caffeinated adventure. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-70c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-70c.jpg\" alt=\"Piliani Kope Farm\" title=\"Piliani Kope Farm\" width=\"500\" height=\"441\" class=\"aligncenter size-full wp-image-45856\">\u003c/a>\u003cbr>\n\u003cem>Greg and Susy Stille, Piliani Kope Farm\u003c/em>\u003c/p>\n\u003cp>First up was \u003ca href=\"http://www.pilianikopefarm.com/\">Piliani Kope Farm\u003c/a> where we met owners \u003cstrong>Greg and Susy Stille\u003c/strong>. When Greg and Susy retired, they decided to buy a 2-acre piece of land near the historic Launiupoko Gulch. As soon as we arrived, I could see why they decided to settle here. The property is perched 600 feet above sea level flanked by gorgeous ocean views on one side, and majestic mountains and canyons on the other. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-34.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-34.jpg\" alt=\"Piliani Kope coffee orchard\" title=\"Piliani Kope coffee orchard\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45860\">\u003c/a>\u003cbr>\n\u003cem>Overlooking the Piliani Kope coffee orchard\u003c/em>\u003c/p>\n\u003cp>The story goes, while on a hike of the surrounding area, Greg and Susy discovered old coffee trees bearing an heirloom variety coffee bean called \u003cstrong>Kanaka Kope\u003c/strong>. They picked the ripe cherries, pulped them, dried them, and milled them by hand, and began home-roasting them. And so began the adventures of \u003cstrong>Piliani Kope\u003c/strong>… \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-26.jpg\" alt=\"coffee cherry\" title=\"coffee cherry\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45863\">\u003c/a>\u003cbr>\n\u003cem>Kanaka Kope coffee beans (when they ripen and turn red, they’re called “cherries”)\u003c/em>\u003c/p>\n\u003cp>As Greg told us about their story and a bit about the process of coffee farming/roasting, we sampled some of their \u003ca href=\"http://www.pilianikopefarm.com/city-roast/\">City Roast\u003c/a>. It was the perfect thing to start our morning (City Roast and some of the tasty cookies Marilyn brought!). Now, I typically like my coffee with a little cream and sugar, so I was bracing myself for some bitterness and preparing to gulp down the black coffee Greg handed to me, but what a surprise! A house blend of \u003cstrong>Yellow Caturra\u003c/strong>, \u003cstrong>Red Catuai\u003c/strong>, and heirloom \u003cstrong>Kanaka Kope\u003c/strong> (all grown on Maui), the City Roast was just wonderful by itself. I loved it. Lightly roasted (did you know, light roasts have more caffeine than dark roasts?), it was balanced and bright, with a hint of toast and spice. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-16.jpg\" alt=\"Coffee beans\" title=\"Coffee beans \" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45865\">\u003c/a>\u003cbr>\n\u003cem>Coffee beans at different stages of production\u003c/em>\u003c/p>\n\u003cp>Sufficiently buzzing on coffee and oatmeal raisin cookies, we then took a tour of the organic permaculture-designed grounds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-22.jpg\" alt=\"Piliani Kope Farm\" title=\"Piliani Kope Farm\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45866\">\u003c/a>\u003cbr>\n\u003cem>Piliani Kope Farm\u003c/em>\u003c/p>\n\u003cp>The farm is small, but it is designed with care and is an incredible example of sustainable, symbiotic farming at work. The orchards are terraced with an irrigation system and filled in with cover crops that all do their part. Inga and Koa trees provide shade and help protect the coffee trees from powerful winds, Pigeon Pea and Nasturtium bring nitrogen and nutrients to the soil, and daikon help aerate the soil and funnel water deep into the ground to the trees’ roots. \u003c/p>\n\u003cp>We got a taste of fresh cacao -- it comes in these big orange pods, and when you open it up, the cacao beans are white and slimy, and kind of alien-like. They taste tart and sweet, and have a texture that like slippery lychee. Whoever came up with chocolate from this stuff is a genius. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-35.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-35.jpg\" alt=\"Cacao pods\" title=\"Cacao pods\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-45867\">\u003c/a>\u003cbr>\n\u003cem>Cacao pods\u003c/em>\u003c/p>\n\u003cp>We also caught a glimpse of the farm’s massive composting system, and saw the early plans for an aquaponics system to come. With all the knowledge exuding from Greg’s head, we couldn’t believe that he wasn’t always a farmer. Oh yeah, did I mention that he is also president of the \u003ca href=\"http://mauicoffeeassociation.blogspot.com/\">Maui Coffee Association\u003c/a>? This is one busy retired man.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-59.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-59.jpg\" alt=\"Roasted Coffee\" title=\"Roasted Coffee\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45868\">\u003c/a>\u003cbr>\n\u003cem>Roasted Coffee\u003c/em>\u003c/p>\n\u003cp>After a break for lunch, and a cold-brewed coffee pick-me-up, we headed to the barn to get a lesson in roasting. We put the 80,000 BTU roaster to work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-56.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-56.jpg\" alt=\"Coffee Roasting Time\" title=\"Coffee Roasting Time\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45869\">\u003c/a>\u003cbr>\n\u003cem>Coffee Roasting Time\u003c/em>\u003c/p>\n\u003cp>Throughout the process, Greg would pull out a sample for us to smell. The progression and range of scents was incredible. The beans went from smelling like wet grass/hay to baked bread, toast, then caramel notes, and finally chocolate tones. Soon the entire barn was full of heavenly aromas. \u003c/p>\n\u003cp>Then, they put me to work. The coffee got weighed out, bagged, vacuum-sealed, and clipped. Don’t worry, they paid me in coffee. I’ll take it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-60.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-60.jpg\" alt=\"Piliani Kope Coffee\" title=\"Piliani Kope Coffee\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45871\">\u003c/a>\u003c/p>\n\u003cp>Greg and Susy have built themselves a truly special place at \u003cstrong>Piliani Kope Farm\u003c/strong>. If you find yourself in Maui, do yourself a favor and pay them a visit. They will pour you a fine cup of coffee and undoubtedly impress you with their passion for what they do. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-78.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-78.jpg\" alt=\"Ka’anapali Coffee Farms\" title=\"Ka’anapali Coffee Farms\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45872\">\u003c/a>\u003cbr>\n\u003cem>Ka’anapali Coffee Farms\u003c/em>\u003c/p>\n\u003cp>Next, for a taste of Maui coffee on a much larger scale, we visited the sprawling \u003ca href=\"http://www.kaanapalicoffeefarms.com/\">Ka’anapali Coffee Farms\u003c/a> located on the West Maui Mountains, where 500 acres of coffee are cultivated for \u003ca href=\"http://www.mauigrowncoffee.com/StoreFront.bok\">MauiGrown Coffee\u003c/a>. \u003c/p>\n\u003cp>The Ka’anapali Estate was established by the Pioneer Mill sugar company in the early 1990s as a diversified agriculture project. The company took 500 of their 6,000 acres dedicated to sugar cane production, and converted it to coffee orchards. They planted 28 different varieties of coffee to determine which would grow best, and decided on four varieties of Arabica coffees. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-87b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-87b.jpg\" alt=\"MauiGrown coffee\" title=\"MauiGrown coffee\" width=\"500\" height=\"187\" class=\"aligncenter size-full wp-image-45874\">\u003c/a>\u003c/p>\n\u003cp>Here’s how MauiGrown Coffee describe the flavors of each bean:\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Maui Mokka\u003c/strong>: the “champagne of coffees” fused with a range of chocolate tones\u003c/li>\n\u003cli>\u003cstrong>Yellow Caturra\u003c/strong>: vibrant, clean, crisp, with spicy tangy aroma\u003c/li>\n\u003cli>\u003cstrong>Red Catuai\u003c/strong>: the “cabernet of coffees” with rich, nutty, and buttery characteristics\u003c/li>\n\u003cli>\u003cstrong>Typica\u003c/strong>: gentle floral aromas with a smooth, seductive finish\u003c/li>\n\u003c/ul>\n\u003cp>The most famous of the four is the \u003cstrong>Maui Mokka\u003c/strong>, which is not commercially grown anywhere else in the world. The bean is smaller than most, making it much harder to farm, but a wealth of flavor is packed into that tiny package. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-72.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-72.jpg\" alt=\"Ka’anapali Coffee Farms\" title=\"Ka’anapali Coffee Farms\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45875\">\u003c/a>\u003cbr>\n\u003cem>Ka’anapali Coffee Farms\u003c/em>\u003c/p>\n\u003cp>In 2001, Pioneer Mill and the Ka’anapali Estate shut down, but two years later, \u003cstrong>James “Kimo” Falconer\u003c/strong> revived the coffee farm and created MauiGrown Coffee, the only major producer of 100% Maui origin coffee in the world. The land that makes up Ka’anapali Coffee Farms is now subdivided into farm lots that are available for sale to the public. On each lot, one acre can be used for a home and the remaining acreage is reserved for coffee farming, which Ka’anapali Coffee Farms maintains and harvests. So if you ever wanted a coffee farm without having to do all the work, this is your chance. The view is pretty awesome.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-83.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2012-06-maui-coffee-stephanie-hua-lick-my-spoon-83.jpg\" alt=\"MauiGrown Coffee, Lahaina\" title=\"MauiGrown Coffee, Lahaina\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-45876\">\u003c/a>\u003cbr>\n\u003cem>MauiGrown Coffee, Lahaina\u003c/em>\u003c/p>\n\u003cp>After seeing where the coffee started, we sampled the finished products at the \u003ca href=\"http://www.mauigrowncoffee.com/StoreFront.bok\">MauiGrown Coffee Company Store\u003c/a> back in Lahaina. Experiencing Maui through its coffee was such fun! It’s always a treat to enjoy something after seeing where it came from. Appreciating the context, history, the steps along the way to creating it just makes it taste better. \u003c/p>\n\u003cp>\u003ca href=\"http://mauicountryfarmtours.com/\">Maui Country Farm Tours\u003c/a>\u003cbr>\nP. O. Box 278\u003cbr>\nMakawao, HI 96768\u003cbr>\n808-283-9131\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/MauiFarmTours\">@MauiFarmTours\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/mauicountryfarmtours\">Maui Country Farm Tours\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.pilianikopefarm.com/\">Piliani Kope Farm\u003c/a>\u003cbr>\n15 Wailau Place\u003cbr>\nLahaina, HI 96761\u003cbr>\n808-661-5479\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/pilianikopefarm\">@PilianiKopeFarm\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pilianikopefarm\">Piliani Kope Farm\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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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 />",
"airtime": "SUN 9pm-10pm",
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"meta": {
"site": "radio",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"id": "here-and-now",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/hiddenbrain.jpg",
"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
"subscribe": {
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"tuneIn": "https://tunein.com/podcasts/Science-Podcasts/Hidden-Brain-p787503/",
"rss": "https://feeds.npr.org/510308/podcast.xml"
}
},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/xtTd",
"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
"site": "news",
"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/M4f5",
"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
"tuneIn": "https://tunein.com/podcasts/Business--Economics-Podcasts/Planet-Money-p164680/",
"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
"id": "politicalbreakdown",
"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Political Breakdown",
"officialWebsiteLink": "/podcasts/politicalbreakdown",
"meta": {
"site": "radio",
"source": "kqed",
"order": 5
},
"link": "/podcasts/politicalbreakdown",
"subscribe": {
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"amazon": "https://music.amazon.com/podcasts/e0c2d153-ad36-4c8d-901d-f1da6a724824/political-breakdown",
"npr": "https://www.npr.org/podcasts/572155894/political-breakdown",
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