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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/09/strawberry-and-mint-mojito-made-with-beer/brewjito-main/\" rel=\"attachment wp-att-45791\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/brewjito-main.png\" alt=\"Strawberry Blonde Brewjito\" title=\"Strawberry Blonde Brewjito\" width=\"500\" class=\"alignnone size-full wp-image-45791\">\u003c/a>\u003c/p>\n\u003cp>Looking for a fun twist on the classic mojito, well look no further! Unlike the last beer-inspired cocktail I made with \u003ca href=\"https://twitter.com/#!/TheBeerWench\">Ashley V Routson\u003c/a>--which was \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/27/liquid-pie-bourbon-and-berry-cocktail-made-with-beer/\">a mix of berries and bourbon\u003c/a>--this one is a much more traditional concoction. But don't let that fool ya!\u003c/p>\n\u003cp>Made with fresh strawberries, American blonde ale and agave nectar...this mojito is anything but ordinary. It's fresh, bright and bound to be a classic. But why blonde ale? As Ashley mentions in the video below, you can pretty much use beer in any cocktail recipe which calls for club soda. And a blonde ale is just bright enough to pair with a mojito and not over power it. \u003c/p>\n\u003cp>\u003cstrong>Strawberry Blonde Brewjito\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/77j12eFj8sA\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>1 fresh strawberry\u003c/li>\n\u003cli>5 mint leaves\u003c/li>\n\u003cli>1/2 ounce lemon juice\u003c/li>\n\u003cli>1/4 ounce agave nectar\u003c/li>\n\u003cli>1 1/2 ounce rum\u003c/li>\n\u003cli>5 ounces blonde ale\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003c/ul>\n\u003cp>1. Quarter the strawberry. Assuming you aren't drinking alone, I suggest you do a few. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/09/strawberry-and-mint-mojito-made-with-beer/strawberries-lemon-mint/\" rel=\"attachment wp-att-45794\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/strawberries-lemon-mint.jpg\" alt=\"Strawberries, Lemont and Mint\" title=\"Strawberries, Lemont and Mint\" width=\"500\" class=\"alignnone size-full wp-image-45794\">\u003c/a>\u003c/p>\n\u003cp>2. Combine the strawberries, mint, lemon juice and agave nectar. \u003c/p>\n\u003cp>3. Muddle the ingredients. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/09/strawberry-and-mint-mojito-made-with-beer/brewjito-muddle/\" rel=\"attachment wp-att-45793\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/brewjito-muddle.png\" alt=\"Muddling Strawberries, Mint, Lemon\" title=\"Muddling Strawberries, Mint, Lemon\" width=\"500\" class=\"alignnone size-full wp-image-45793\">\u003c/a>\u003c/p>\n\u003cp>4. Add the rum and ice, and shake well. \u003c/p>\n\u003cp>5. Serve and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/09/strawberry-and-mint-mojito-made-with-beer/brewjito/\" rel=\"attachment wp-att-45792\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/brewjito.jpg\" alt=\"Strawberry Blonde Brewjito\" title=\"Strawberry Blonde Brewjito\" width=\"500\" class=\"alignnone size-full wp-image-45792\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Made with fresh strawberries, American blonde ale and agave nectar...this mojito is anything but ordinary. It's fresh, bright and bound to be a classic. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/09/strawberry-and-mint-mojito-made-with-beer/brewjito-main/\" rel=\"attachment wp-att-45791\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/brewjito-main.png\" alt=\"Strawberry Blonde Brewjito\" title=\"Strawberry Blonde Brewjito\" width=\"500\" class=\"alignnone size-full wp-image-45791\">\u003c/a>\u003c/p>\n\u003cp>Looking for a fun twist on the classic mojito, well look no further! Unlike the last beer-inspired cocktail I made with \u003ca href=\"https://twitter.com/#!/TheBeerWench\">Ashley V Routson\u003c/a>--which was \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/27/liquid-pie-bourbon-and-berry-cocktail-made-with-beer/\">a mix of berries and bourbon\u003c/a>--this one is a much more traditional concoction. But don't let that fool ya!\u003c/p>\n\u003cp>Made with fresh strawberries, American blonde ale and agave nectar...this mojito is anything but ordinary. It's fresh, bright and bound to be a classic. But why blonde ale? As Ashley mentions in the video below, you can pretty much use beer in any cocktail recipe which calls for club soda. And a blonde ale is just bright enough to pair with a mojito and not over power it. \u003c/p>\n\u003cp>\u003cstrong>Strawberry Blonde Brewjito\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/77j12eFj8sA\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cul>\n\u003cli>1 fresh strawberry\u003c/li>\n\u003cli>5 mint leaves\u003c/li>\n\u003cli>1/2 ounce lemon juice\u003c/li>\n\u003cli>1/4 ounce agave nectar\u003c/li>\n\u003cli>1 1/2 ounce rum\u003c/li>\n\u003cli>5 ounces blonde ale\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003c/ul>\n\u003cp>1. Quarter the strawberry. Assuming you aren't drinking alone, I suggest you do a few. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/09/strawberry-and-mint-mojito-made-with-beer/strawberries-lemon-mint/\" rel=\"attachment wp-att-45794\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/strawberries-lemon-mint.jpg\" alt=\"Strawberries, Lemont and Mint\" title=\"Strawberries, Lemont and Mint\" width=\"500\" class=\"alignnone size-full wp-image-45794\">\u003c/a>\u003c/p>\n\u003cp>2. Combine the strawberries, mint, lemon juice and agave nectar. \u003c/p>\n\u003cp>3. Muddle the ingredients. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/09/strawberry-and-mint-mojito-made-with-beer/brewjito-muddle/\" rel=\"attachment wp-att-45793\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/brewjito-muddle.png\" alt=\"Muddling Strawberries, Mint, Lemon\" title=\"Muddling Strawberries, Mint, Lemon\" width=\"500\" class=\"alignnone size-full wp-image-45793\">\u003c/a>\u003c/p>\n\u003cp>4. Add the rum and ice, and shake well. \u003c/p>\n\u003cp>5. Serve and enjoy!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/07/09/strawberry-and-mint-mojito-made-with-beer/brewjito/\" rel=\"attachment wp-att-45792\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/brewjito.jpg\" alt=\"Strawberry Blonde Brewjito\" title=\"Strawberry Blonde Brewjito\" width=\"500\" class=\"alignnone size-full wp-image-45792\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eggs-travaganza: Homemade Mayonnaise is Easy",
"title": "Eggs-travaganza: Homemade Mayonnaise is Easy",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/eggs560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45778\" title=\"eggs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/eggs560.jpg\" alt=\"eggs\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>With the fourth of July falling on a Wednesday this year, the holiday's become a week-long vacation for everyone I know. Which, for me, as a footloose sort of person who's good with cats and plants, means lots of housesitting offers--so many, in fact, that I've gotten kind of picky. Gorgeous view of downtown SF from Bernal Heights? I'm there! Hot tub in the Oakland hills? Sure! Or chickens, just about anywhere.\u003c/p>\n\u003cp>Right now, I'm back in one of my favorite places, a comfortable house in Marin with a sprawling yard alongside a creek shaded by huge oak trees. In the kitchen, there's olive oil pressed from the neighbors' olive trees. Horses, sheep, and peacocks share pasture down the road. I take the dogs for shambling walks under the trees, cut grapevines for the two goats to nibble, and feed farmers' market leftovers--carrot tops, squashy plums, old lettuce, grapes webbed with mold--to the dozen inquisitively pecking chickens. In return, I bring fresh eggs up to the house every day. The shells come in every pretty shade, from bone white and aqua green to rosy beige and milk-chocolate brown. Cracking them, the yolks stand up and shout, blazing marigold yellow. I've made a lot of things with these eggs during my lucky stays here, including this lusciously summery \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/11/chickens-eggs-southern-corn-pudding/\">corn pudding\u003c/a>.\u003c/p>\n\u003cp>But just before I came up here, I was hanging out with a group of teenagers from the Fillmore and the Tenderloin, helping to teach a cooking class. We were making potato salad, but the kitchen didn't have enough mayonnaise to cover our big batch of potatoes. I said, casually, that we could make our own; after all, all we needed was eggs and oil, a little lemon, mustard, and salt.\u003c/p>\n\u003cp>They were gobsmacked.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Mayonnaise?\" they said. \"You can just \u003cem>make mayonnaise?\u003c/em>\"\u003c/p>\n\u003cp>That's what time in professional kitchens does to you: you make stuff like mayonnaise or chicken stock by the bucketful every day, and it's like brushing your teeth, just another task on an always-too-long to-do list. You forget that there's anything alchemical or cool in making from scratch the stuff that people eat every day out of jars.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/ingredients560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45779\" title=\"ingredients to make mayonnaise\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/ingredients560.jpg\" alt=\"ingredients to make mayonnaise\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>But making mayonnaise is fun, and although it has a reputation for trickiness, I've had reliable good luck creating something lush and eggy-rich either manually, with arm muscles and a whisk, or faster, with a blender or food processor. The trick, which you've heard before, is to trickle in the oil in a narrow, steady stream in the beginning. Give the eggs only as much oil as they can absorb, which isn't much in the beginning. About halfway through, when you suddenly get a thick emulsion instead of a mixture of liquids, you can be a little more reckless.\u003c/p>\n\u003cp>And speaking of being reckless, yes, this is a raw-egg dish, which means you should be confident that your eggs are safe--which, to me, means that they come from healthy, outdoor, pasture-raised chickens. Once made, keep your mayonnaise refrigerated, and use within a few days. It's better to make small batches as you need it. Homemade mayonnaise is more sauce-like than its Best Foods counterpart; it drips and flows, over hard-boiled eggs and oil-poached tuna, over a grilled salmon salad or a plateful of asparagus or a batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/29/hello-mayo-my-old-friend-potato-salad-and-deviled-eggs-for-memorial-day/\">potato salad\u003c/a>. You can add minced fresh leaft herbs, like basil, tarragon, chives, cilantro, or mint to make a green mayonnaise for dunking vegetables or dressing fish, or spark it up with crushed garlic and more lemon to make a burger-worthy aioli, or add some chopped pickles and tomato paste or ketchup for a Thousand Island or Russian dressing. Mayonnaise lovers will be happy to lick it right off their fingers.\u003c/p>\n\u003cp>And, if you really have too many backyard eggs, you can always make egg salad sandwiches speckled with parsley and slathered with homemade mayonnaise.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mayo560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45780\" title=\"mayonnaise\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mayo560.jpg\" alt=\"mayonnaise\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Backyard-Egg Mayonnaise\u003c/strong>\u003cbr>\nUsing all olive oil can give a heavy, overwhelmingly olive-y flavor to the final product. For something a little more flexible, use a half-and-half ratio of nice, neutral-tasting oil--I like grapeseed--to not-too-strong olive oil.\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 1/4 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 egg\u003cbr>\n1 egg yolk\u003cbr>\n1/4 tsp sea salt, or to taste\u003cbr>\n1/2 tsp Dijon mustard or dry mustard\u003cbr>\n2 tablespoons fresh lemon juice\u003cbr>\n1/2 cup grapeseed or other neutral-tasting oil\u003cbr>\n1/2 to 3/4 cup mild olive oil\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Using a blender or whisk, mix together egg, egg yolk, salt, mustard, and lemon juice until just frothy.\u003c/p>\n\u003cp>2. In a very thin, steady stream, add oil while whisking or blending on low speed. If using a blender, stop as mixture thickens and scrape down sides with a rubber spatula. Continue adding oil until mixture is as thick as you want; the more oil you add, the more solid your mayonnaise will be.\u003c/p>\n\u003cp>3. Taste for seasoning, adding more lemon, mustard, or salt as needed. Chill until needed.\u003c/p>\n\u003cp>\u003cstrong>Variations:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Garlic Mayonnaise:\u003c/strong> Add 1-2 crushed cloves garlic to the egg yolk mixture. (If making by hand, mince garlic finely before using.) Be sure to use fresh garlic cloves, not jarred paste or jarred cloves, which can have an acrid taste.\u003c/p>\n\u003cp>\u003cstrong>Cilantro Cucumber Mayonnaise:\u003c/strong> Replace lemon juice with lime juice. After mayonnaise has thickened, add 3/4 cup cilantro leaves and 1/2 cup peeled, seeded, and chopped cucumber. Puree in blender until smooth.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Herb Mayonnaise:\u003c/strong> When mayonnaise has thickened, add 1/2 cup fresh parsley and 1/4 cup single or mixed fresh herbs, such as basil, tarragon, mint, or chives. Puree in blender until smooth.\u003c/p>\n\n",
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"excerpt": "Want to treat your burger, your grilled salmon, your potato salad, even your carrot sticks and asparagus spears right? In less than 10 minutes, you can whip up some lush and golden homemade mayonnaise perfect for slathering, dipping, and dunking. ",
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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/eggs560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45778\" title=\"eggs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/eggs560.jpg\" alt=\"eggs\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>With the fourth of July falling on a Wednesday this year, the holiday's become a week-long vacation for everyone I know. Which, for me, as a footloose sort of person who's good with cats and plants, means lots of housesitting offers--so many, in fact, that I've gotten kind of picky. Gorgeous view of downtown SF from Bernal Heights? I'm there! Hot tub in the Oakland hills? Sure! Or chickens, just about anywhere.\u003c/p>\n\u003cp>Right now, I'm back in one of my favorite places, a comfortable house in Marin with a sprawling yard alongside a creek shaded by huge oak trees. In the kitchen, there's olive oil pressed from the neighbors' olive trees. Horses, sheep, and peacocks share pasture down the road. I take the dogs for shambling walks under the trees, cut grapevines for the two goats to nibble, and feed farmers' market leftovers--carrot tops, squashy plums, old lettuce, grapes webbed with mold--to the dozen inquisitively pecking chickens. In return, I bring fresh eggs up to the house every day. The shells come in every pretty shade, from bone white and aqua green to rosy beige and milk-chocolate brown. Cracking them, the yolks stand up and shout, blazing marigold yellow. I've made a lot of things with these eggs during my lucky stays here, including this lusciously summery \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/11/chickens-eggs-southern-corn-pudding/\">corn pudding\u003c/a>.\u003c/p>\n\u003cp>But just before I came up here, I was hanging out with a group of teenagers from the Fillmore and the Tenderloin, helping to teach a cooking class. We were making potato salad, but the kitchen didn't have enough mayonnaise to cover our big batch of potatoes. I said, casually, that we could make our own; after all, all we needed was eggs and oil, a little lemon, mustard, and salt.\u003c/p>\n\u003cp>They were gobsmacked.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Mayonnaise?\" they said. \"You can just \u003cem>make mayonnaise?\u003c/em>\"\u003c/p>\n\u003cp>That's what time in professional kitchens does to you: you make stuff like mayonnaise or chicken stock by the bucketful every day, and it's like brushing your teeth, just another task on an always-too-long to-do list. You forget that there's anything alchemical or cool in making from scratch the stuff that people eat every day out of jars.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/ingredients560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45779\" title=\"ingredients to make mayonnaise\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/ingredients560.jpg\" alt=\"ingredients to make mayonnaise\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>But making mayonnaise is fun, and although it has a reputation for trickiness, I've had reliable good luck creating something lush and eggy-rich either manually, with arm muscles and a whisk, or faster, with a blender or food processor. The trick, which you've heard before, is to trickle in the oil in a narrow, steady stream in the beginning. Give the eggs only as much oil as they can absorb, which isn't much in the beginning. About halfway through, when you suddenly get a thick emulsion instead of a mixture of liquids, you can be a little more reckless.\u003c/p>\n\u003cp>And speaking of being reckless, yes, this is a raw-egg dish, which means you should be confident that your eggs are safe--which, to me, means that they come from healthy, outdoor, pasture-raised chickens. Once made, keep your mayonnaise refrigerated, and use within a few days. It's better to make small batches as you need it. Homemade mayonnaise is more sauce-like than its Best Foods counterpart; it drips and flows, over hard-boiled eggs and oil-poached tuna, over a grilled salmon salad or a plateful of asparagus or a batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/29/hello-mayo-my-old-friend-potato-salad-and-deviled-eggs-for-memorial-day/\">potato salad\u003c/a>. You can add minced fresh leaft herbs, like basil, tarragon, chives, cilantro, or mint to make a green mayonnaise for dunking vegetables or dressing fish, or spark it up with crushed garlic and more lemon to make a burger-worthy aioli, or add some chopped pickles and tomato paste or ketchup for a Thousand Island or Russian dressing. Mayonnaise lovers will be happy to lick it right off their fingers.\u003c/p>\n\u003cp>And, if you really have too many backyard eggs, you can always make egg salad sandwiches speckled with parsley and slathered with homemade mayonnaise.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mayo560.jpg\">\u003cimg class=\"alignnone size-full wp-image-45780\" title=\"mayonnaise\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mayo560.jpg\" alt=\"mayonnaise\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Backyard-Egg Mayonnaise\u003c/strong>\u003cbr>\nUsing all olive oil can give a heavy, overwhelmingly olive-y flavor to the final product. For something a little more flexible, use a half-and-half ratio of nice, neutral-tasting oil--I like grapeseed--to not-too-strong olive oil.\u003c/p>\n\u003cp>\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 1/4 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 egg\u003cbr>\n1 egg yolk\u003cbr>\n1/4 tsp sea salt, or to taste\u003cbr>\n1/2 tsp Dijon mustard or dry mustard\u003cbr>\n2 tablespoons fresh lemon juice\u003cbr>\n1/2 cup grapeseed or other neutral-tasting oil\u003cbr>\n1/2 to 3/4 cup mild olive oil\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Using a blender or whisk, mix together egg, egg yolk, salt, mustard, and lemon juice until just frothy.\u003c/p>\n\u003cp>2. In a very thin, steady stream, add oil while whisking or blending on low speed. If using a blender, stop as mixture thickens and scrape down sides with a rubber spatula. Continue adding oil until mixture is as thick as you want; the more oil you add, the more solid your mayonnaise will be.\u003c/p>\n\u003cp>3. Taste for seasoning, adding more lemon, mustard, or salt as needed. Chill until needed.\u003c/p>\n\u003cp>\u003cstrong>Variations:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Garlic Mayonnaise:\u003c/strong> Add 1-2 crushed cloves garlic to the egg yolk mixture. (If making by hand, mince garlic finely before using.) Be sure to use fresh garlic cloves, not jarred paste or jarred cloves, which can have an acrid taste.\u003c/p>\n\u003cp>\u003cstrong>Cilantro Cucumber Mayonnaise:\u003c/strong> Replace lemon juice with lime juice. After mayonnaise has thickened, add 3/4 cup cilantro leaves and 1/2 cup peeled, seeded, and chopped cucumber. Puree in blender until smooth.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Herb Mayonnaise:\u003c/strong> When mayonnaise has thickened, add 1/2 cup fresh parsley and 1/4 cup single or mixed fresh herbs, such as basil, tarragon, mint, or chives. Puree in blender until smooth.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Medlock Ames: Century-Old Biker Bar Turns Eco-Friendly Tasting Room",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/9Deck-toward-vineyards-XL.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/9Deck-toward-vineyards-XL.jpg\" alt=\"Medlock Ames Tasting Room Photo by Joe Fletcher\" title=\"Medlock Ames Tasting Room Photo by Joe Fletcher\" width=\"500\" class=\"alignnone size-full wp-image-45435\">\u003c/a>\u003cbr>\n\u003cem>Medlock Ames Tasting Room Photo: Joe Fletcher\u003c/em>\u003c/p>\n\u003cp>In the heart of Sonoma County's Alexander Valley, nestled between grapevines and the area's rolling foothills, is the modern yet rustic \u003ca href=\"http://www.medlockames.com/\">Medlock Ames Tasting Room and Alexander Valley Bar\u003c/a>. This tasting room is the only place in town where you can enjoy all of the lovely wines made by Medlock Ames just up the road at their Bell Mountain vineyard. And just as they shout out the last call, the bar next door starts serving up fresh, garden-inspired cocktails using ingredients grown on location. It's all too convenient, well...convenient, tasty and so very much appreciated. \u003c/p>\n\u003cp>As I have said before, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">they make some of the best Californian wine\u003c/a> you'll ever drink. So where to start? Well, if you can get your hands on it, I suggest their first vintage--a 2001 Merlot. It's like blackberry cobbler. And it's ready for drinking now, so do not cellar this wine. Another favorite of mine is their Rosé, and I say that as a non-Rosé fan. It proves that Ames Morison (the winemaker) is a genius. The wine tastes like a freshly picked organic strawberry. \u003c/p>\n\u003cp>Now, admittedly, having your tasting room separate from the vineyard kinda goes against a very established wine country paradigm. And at first, I confess, I did find it a bit strange. But Ames explains in the video below the very reason for that decision.\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/3ds-XmXoxcg\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I visited the tasting room and bar a few months back while on a three week road trip in a borrowed Chevy Volt. Located at the intersection of Alexander Valley Road and Highway 128, the place has been a neighborhood fixture since the early 1900s when it was better known as the Alexander Valley Store and Bar. The bar part was added on during the '60s where it quickly became a favorite amongst the \u003ca href=\"http://www.youtube.com/watch?v=bvLpJod8nt0\">Easy Rider\u003c/a> crowd. And that history exists in more than just spirit at the new tasting location. \u003c/p>\n\u003cp>Reclaimed wood from the original structure has been reused throughout the property. The garden (which is organic but not certified) is a sea of citrus fruits, chili peppers, vegetables and herbs, such as pineapple sage and cilantro. No fancy imported olives or overpriced picnic-ware are found here. Just good wine and canned produce from the garden. And the place has been known to host a farmers market or two, as a bit of a throwback to the \"store\" it used to be. If anything, the seasonally inspired cocktails, like this \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">Lavender Splash cocktail,\u003c/a> are a great reason to visit! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_1452.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_1452.jpg\" alt=\"Lavender Splash Cocktail\" title=\"Lavender Splash Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45766\">\u003c/a>\u003c/p>\n\u003cp>With Medlock Ames, it's all about delivering a distinct sense of place. And I think that is why this annexed tasting room really works. The tasting room and bar follow many of the same tenets as the 400-acre vineyard located at Bell Mountain. The vineyard is certified organic, but the tasting room gardens are not. However, they are farmed in the exact same manner. The winery located at Bell Mountain is 100-percent solar powered and also happens to be a gravity flow system, which \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">benefits both the wine and their electricity bill\u003c/a>. I am telling you, this place is top notch when it comes to sustainability. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/MedlockAmes_11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/MedlockAmes_11.jpg\" alt=\"Alexander Valley Bar Photo by Joe Fletcher\" title=\"Alexander Valley Bar Photo by Joe Fletcher\" width=\"500\" class=\"alignnone size-full wp-image-45495\">\u003c/a>\u003cbr>\n\u003cem>Alexander Valley Bar Photo: Joe Fletcher\u003c/em>\u003c/p>\n\u003cp>If you haven't been to Alexander Valley, I suggest you visit. This northern Sonoma region is what most of the area used to be like before those Napa-esque values started spilling over the county lines. It's extremely welcoming, homey and downright fun! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The Alexander Valley Bar best captures this spirit. It's kinda like Cheers. And even if someone there doesn't know your name, it's just a matter of time. \u003c/p>\n\n",
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"excerpt": "In the heart of Sonoma County's Alexander Valley, nestled between grapevines and the area's rolling foothills, is the modern yet rustic Medlock Ames Tasting Room and Alexander Valley Bar. The tasting room is the only place in town where you can enjoy all of the lovely wines made by Medlock Ames just up the road at their Bell Mountain ranch. And just as it's making its last call, the bar next door starts serving up fresh, garden-inspired cocktails using ingredients grown at that very location.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/9Deck-toward-vineyards-XL.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/9Deck-toward-vineyards-XL.jpg\" alt=\"Medlock Ames Tasting Room Photo by Joe Fletcher\" title=\"Medlock Ames Tasting Room Photo by Joe Fletcher\" width=\"500\" class=\"alignnone size-full wp-image-45435\">\u003c/a>\u003cbr>\n\u003cem>Medlock Ames Tasting Room Photo: Joe Fletcher\u003c/em>\u003c/p>\n\u003cp>In the heart of Sonoma County's Alexander Valley, nestled between grapevines and the area's rolling foothills, is the modern yet rustic \u003ca href=\"http://www.medlockames.com/\">Medlock Ames Tasting Room and Alexander Valley Bar\u003c/a>. This tasting room is the only place in town where you can enjoy all of the lovely wines made by Medlock Ames just up the road at their Bell Mountain vineyard. And just as they shout out the last call, the bar next door starts serving up fresh, garden-inspired cocktails using ingredients grown on location. It's all too convenient, well...convenient, tasty and so very much appreciated. \u003c/p>\n\u003cp>As I have said before, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">they make some of the best Californian wine\u003c/a> you'll ever drink. So where to start? Well, if you can get your hands on it, I suggest their first vintage--a 2001 Merlot. It's like blackberry cobbler. And it's ready for drinking now, so do not cellar this wine. Another favorite of mine is their Rosé, and I say that as a non-Rosé fan. It proves that Ames Morison (the winemaker) is a genius. The wine tastes like a freshly picked organic strawberry. \u003c/p>\n\u003cp>Now, admittedly, having your tasting room separate from the vineyard kinda goes against a very established wine country paradigm. And at first, I confess, I did find it a bit strange. But Ames explains in the video below the very reason for that decision.\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/3ds-XmXoxcg\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I visited the tasting room and bar a few months back while on a three week road trip in a borrowed Chevy Volt. Located at the intersection of Alexander Valley Road and Highway 128, the place has been a neighborhood fixture since the early 1900s when it was better known as the Alexander Valley Store and Bar. The bar part was added on during the '60s where it quickly became a favorite amongst the \u003ca href=\"http://www.youtube.com/watch?v=bvLpJod8nt0\">Easy Rider\u003c/a> crowd. And that history exists in more than just spirit at the new tasting location. \u003c/p>\n\u003cp>Reclaimed wood from the original structure has been reused throughout the property. The garden (which is organic but not certified) is a sea of citrus fruits, chili peppers, vegetables and herbs, such as pineapple sage and cilantro. No fancy imported olives or overpriced picnic-ware are found here. Just good wine and canned produce from the garden. And the place has been known to host a farmers market or two, as a bit of a throwback to the \"store\" it used to be. If anything, the seasonally inspired cocktails, like this \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">Lavender Splash cocktail,\u003c/a> are a great reason to visit! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_1452.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/IMG_1452.jpg\" alt=\"Lavender Splash Cocktail\" title=\"Lavender Splash Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45766\">\u003c/a>\u003c/p>\n\u003cp>With Medlock Ames, it's all about delivering a distinct sense of place. And I think that is why this annexed tasting room really works. The tasting room and bar follow many of the same tenets as the 400-acre vineyard located at Bell Mountain. The vineyard is certified organic, but the tasting room gardens are not. However, they are farmed in the exact same manner. The winery located at Bell Mountain is 100-percent solar powered and also happens to be a gravity flow system, which \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/06/lavender-splash-cocktail-fresh-from-the-medlock-ames-garden/\">benefits both the wine and their electricity bill\u003c/a>. I am telling you, this place is top notch when it comes to sustainability. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/MedlockAmes_11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/MedlockAmes_11.jpg\" alt=\"Alexander Valley Bar Photo by Joe Fletcher\" title=\"Alexander Valley Bar Photo by Joe Fletcher\" width=\"500\" class=\"alignnone size-full wp-image-45495\">\u003c/a>\u003cbr>\n\u003cem>Alexander Valley Bar Photo: Joe Fletcher\u003c/em>\u003c/p>\n\u003cp>If you haven't been to Alexander Valley, I suggest you visit. This northern Sonoma region is what most of the area used to be like before those Napa-esque values started spilling over the county lines. It's extremely welcoming, homey and downright fun! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The Alexander Valley Bar best captures this spirit. It's kinda like Cheers. And even if someone there doesn't know your name, it's just a matter of time. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "KQED's Forum: Picky Eaters",
"title": "KQED's Forum: Picky Eaters",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/stephanie-krasny-foruma.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/stephanie-krasny-foruma.jpg\" alt=\"Michael Krasny and Stephanie Lucianovic on Forum at KQED\" title=\"Michael Krasny and Stephanie Lucianovic on Forum at KQED\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-45734\">\u003c/a>\u003cbr>\n\u003cem>Michael Krasny and Stephanie V.W. Lucianovic on Forum at KQED\u003c/em>\u003c/p>\n\u003cp>Does it take you 15 minutes to tell a waiter how you want your food prepared? You're probably a picky eater. Bay Area Bites and \u003ca href=\"http://www.grubreport.com/\">Grub Report\u003c/a> blogger/writer \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie/\">Stephanie V. W. Lucianovic\u003c/a> was one. She lived in fear of having dinner at friends' houses or going to restaurants. Today, she's a foodie and food writer -- and she'll brave eating most anything.\u003c/p>\n\u003cp>In her book, \"\u003ca href=\"blogs.kqed.org/bayareabites/2012/07/02/q-a-with-stephanie-v-w-lucianovic-author-of-suffering-succotash-a-picky-eater%E2%80%99s-quest-to-understand-why-we-hate-the-foods-we-hate/\">Suffering Succotash\u003c/a>,\" Lucianovic examines why some people are picky eaters and offers helpful tips, like how to deal with toddlers who will only eat grilled cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201207051000\">Original Broadcast:\u003c/a> Thu, Jul 5, 2012 -- 10:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201207051000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201207051000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/07/2012-07-05b-forum.mp3\"] \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.monell.org/faculty/people/pelchat\">Marcia Pelchat\u003c/a>, psychologist at Monell Chemical Senses Center\u003c/li>\n\u003cli>\u003ca href=\"http://www.dukehealth.org/physicians/nancy_l_zucker\">Nancy Zucker\u003c/a>, director of the Duke Center for Eating Disorder\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie/\">Stephanie V.W. Lucianovic\u003c/a>, author of \"Suffering Succotash: A Picky Eater's Quest to Understand Why We Hate the Foods We Hate\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/stephanie-studio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/stephanie-studio.jpg\" alt=\"Stephanie V.W. Lucianovic discusses her book Suffering Succotash on Forum with Michael Krasny\" title=\"Stephanie V.W. Lucianovic discusses her book Suffering Succotash on Forum with Michael Krasny\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-45737\">\u003c/a>\u003cbr>\n\u003cem>Stephanie V.W. Lucianovic discusses her book \"Suffering Succotash\" on KQED's Forum. \u003c/em>\u003c/p>\n\u003cul>\n\u003cp>\u003cstrong>Show Highlights\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"Picky eaters don't choose to be picky, they, boy you would not choose to be a picky eater. It's not a fun way to live. Picky eaters aren't doing this to be annoying or high maintenance. And one of our biggest fears for a lot of us is that we are perceived that way, which is why when I went to restaurants I did not do the “When Harry Met Sally” route of 'have this on the side,' 'have this without that.' I just didn't order certain things, or maybe avoided eating them on the plate.\"\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"I talk about chef-meets-picky-eater, picky-eater-meets-chef. And I would say to both sides, I know where you're both coming from. When a chef presents a dish, he or she is saying 'I understand every ingredient on that plate in a way that you couldn't possibly conceive and it is awesome.' I have no argument with that. They're right. They do. It's their job. However, the picky eater is saying \"Dude, unless you made that dish in my mouth, you have no idea what that dish is going to taste like to me. Because all I'm going to be able to taste are those little tiny minced onions, whose flavor for me has taken over the entire dish.\"\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"Some people don't love food the way others love food, and some people don't love Miley Cyrus the way others love Miley Cyrus. So it's a very individualized thing. And we just have to remember we're all so very different and any attitude of 'You’re so annoying' and “Oh my god, I’m going to roll my eyes.' 'I hate picky eaters.' That’s really,really hard on a good segment of the population.\"\u003c/p>\u003c/blockquote>\n\u003cp>--Stephanie Lucianovic\u003c/p>\n\u003cp>\u003cstrong>More info:\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"blogs.kqed.org/bayareabites/2012/07/02/q-a-with-stephanie-v-w-lucianovic-author-of-suffering-succotash-a-picky-eater%E2%80%99s-quest-to-understand-why-we-hate-the-foods-we-hate/\">Q & A with Stephanie V.W. Lucianovic\u003c/a>, author of “Suffering Succotash: A Picky Eater’s Quest to Understand Why We Hate the Foods We Hate” (includes Bay Area book signing and events)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/25/jacques-pepin-talks-picky-eating-foie-gras-and-paula-deen/\">Jacques Pépin Talks Picky Eating, Foie Gras, and Paula Deen\u003c/a> by Stephanie V.W. Lucianovic\u003c/li>\n\u003cli>Stephanie V.W. Lucianovic's blog: \u003ca href=\"http://www.grubreport.com/\">Grub Report\u003c/a>\u003c/li>\n\u003c/ul>\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/stephanie-krasny-foruma.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/stephanie-krasny-foruma.jpg\" alt=\"Michael Krasny and Stephanie Lucianovic on Forum at KQED\" title=\"Michael Krasny and Stephanie Lucianovic on Forum at KQED\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-45734\">\u003c/a>\u003cbr>\n\u003cem>Michael Krasny and Stephanie V.W. Lucianovic on Forum at KQED\u003c/em>\u003c/p>\n\u003cp>Does it take you 15 minutes to tell a waiter how you want your food prepared? You're probably a picky eater. Bay Area Bites and \u003ca href=\"http://www.grubreport.com/\">Grub Report\u003c/a> blogger/writer \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie/\">Stephanie V. W. Lucianovic\u003c/a> was one. She lived in fear of having dinner at friends' houses or going to restaurants. Today, she's a foodie and food writer -- and she'll brave eating most anything.\u003c/p>\n\u003cp>In her book, \"\u003ca href=\"blogs.kqed.org/bayareabites/2012/07/02/q-a-with-stephanie-v-w-lucianovic-author-of-suffering-succotash-a-picky-eater%E2%80%99s-quest-to-understand-why-we-hate-the-foods-we-hate/\">Suffering Succotash\u003c/a>,\" Lucianovic examines why some people are picky eaters and offers helpful tips, like how to deal with toddlers who will only eat grilled cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201207051000\">Original Broadcast:\u003c/a> Thu, Jul 5, 2012 -- 10:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201207051000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201207051000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.monell.org/faculty/people/pelchat\">Marcia Pelchat\u003c/a>, psychologist at Monell Chemical Senses Center\u003c/li>\n\u003cli>\u003ca href=\"http://www.dukehealth.org/physicians/nancy_l_zucker\">Nancy Zucker\u003c/a>, director of the Duke Center for Eating Disorder\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie/\">Stephanie V.W. Lucianovic\u003c/a>, author of \"Suffering Succotash: A Picky Eater's Quest to Understand Why We Hate the Foods We Hate\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/stephanie-studio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/stephanie-studio.jpg\" alt=\"Stephanie V.W. Lucianovic discusses her book Suffering Succotash on Forum with Michael Krasny\" title=\"Stephanie V.W. Lucianovic discusses her book Suffering Succotash on Forum with Michael Krasny\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-45737\">\u003c/a>\u003cbr>\n\u003cem>Stephanie V.W. Lucianovic discusses her book \"Suffering Succotash\" on KQED's Forum. \u003c/em>\u003c/p>\n\u003cul>\n\u003cp>\u003cstrong>Show Highlights\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"Picky eaters don't choose to be picky, they, boy you would not choose to be a picky eater. It's not a fun way to live. Picky eaters aren't doing this to be annoying or high maintenance. And one of our biggest fears for a lot of us is that we are perceived that way, which is why when I went to restaurants I did not do the “When Harry Met Sally” route of 'have this on the side,' 'have this without that.' I just didn't order certain things, or maybe avoided eating them on the plate.\"\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"I talk about chef-meets-picky-eater, picky-eater-meets-chef. And I would say to both sides, I know where you're both coming from. When a chef presents a dish, he or she is saying 'I understand every ingredient on that plate in a way that you couldn't possibly conceive and it is awesome.' I have no argument with that. They're right. They do. It's their job. However, the picky eater is saying \"Dude, unless you made that dish in my mouth, you have no idea what that dish is going to taste like to me. Because all I'm going to be able to taste are those little tiny minced onions, whose flavor for me has taken over the entire dish.\"\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"Some people don't love food the way others love food, and some people don't love Miley Cyrus the way others love Miley Cyrus. So it's a very individualized thing. And we just have to remember we're all so very different and any attitude of 'You’re so annoying' and “Oh my god, I’m going to roll my eyes.' 'I hate picky eaters.' That’s really,really hard on a good segment of the population.\"\u003c/p>\u003c/blockquote>\n\u003cp>--Stephanie Lucianovic\u003c/p>\n\u003cp>\u003cstrong>More info:\u003c/strong>\u003c/p>\n\u003cli>\u003ca href=\"blogs.kqed.org/bayareabites/2012/07/02/q-a-with-stephanie-v-w-lucianovic-author-of-suffering-succotash-a-picky-eater%E2%80%99s-quest-to-understand-why-we-hate-the-foods-we-hate/\">Q & A with Stephanie V.W. Lucianovic\u003c/a>, author of “Suffering Succotash: A Picky Eater’s Quest to Understand Why We Hate the Foods We Hate” (includes Bay Area book signing and events)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/25/jacques-pepin-talks-picky-eating-foie-gras-and-paula-deen/\">Jacques Pépin Talks Picky Eating, Foie Gras, and Paula Deen\u003c/a> by Stephanie V.W. Lucianovic\u003c/li>\n\u003cli>Stephanie V.W. Lucianovic's blog: \u003ca href=\"http://www.grubreport.com/\">Grub Report\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chef Peter Merriman: A Pioneer in the Farm-to-Table Movement in Hawaii",
"title": "Chef Peter Merriman: A Pioneer in the Farm-to-Table Movement in Hawaii",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/peter-merriman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/peter-merriman.jpg\" alt=\"chef peter merriman\" title=\"chef peter merriman\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-44748\">\u003c/a>\u003cbr>\n\u003cem>Chef Peter Merriman\u003c/em>\u003c/p>\n\u003cp>I am convinced I was an island girl in a past life. Palm tree dotted vistas, blue skies, candy colored tropical flowers, golden sun…it all speaks to me. I may be back on mainland now, but my mind is still in this happy place…somewhere in \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/18/maui-top-10-eats/\">Maui\u003c/a> with a coconut shave ice in hand.\u003c/p>\n\u003cp>\u003cstrong>Click on thumbnails to see full images and activate the slideshow\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-1-150x150.jpg\" alt=\"Maui Gold Pineapple\" title=\"Maui Gold Pineapple\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-2-150x150.jpg\" alt=\"Maui Gold Pineapple Farm\" title=\"Maui Gold Pineapple Farm\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45090\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-3-150x150.jpg\" alt=\"Kapalua Wine and Food Festival\" title=\"Kapalua Wine and Food Festival\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45091\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-7-150x150.jpg\" alt=\"Umbrella Cocktail OClock\" title=\"Umbrella Cocktail OClock\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45095\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-8-150x150.jpg\" alt=\"Grilled Papaya\" title=\"Grilled Papaya\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45096\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-13-150x150.jpg\" alt=\"Tuna Poke Tacos\" title=\"Tuna Poke Tacos\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45101\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-11-150x150.jpg\" alt=\"Shave Ice\" title=\"Shave Ice\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45099\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-12-150x150.jpg\" alt=\"Breakfast Spam Musubi\" title=\"Breakfast Spam Musubi\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45100\">\u003c/a>\u003c/p>\n\u003cp>It’s easy to see how people come to Hawaii and never leave. Take chef \u003cstrong>Peter Merriman\u003c/strong> for example. Originally a Pittsburgh native, Merriman got his education at UPenn before embarking on a career in the culinary world. Hawaii lured him away in 1983 and I have a feeling he hasn’t weathered an East coast winter ever since.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Today Merriman has prominent restaurants on the Big Island, Maui, and Kauai. He is the founding president of the Hawaii Regional Cuisine Chefs Organization, and a pioneer in the burgeoning farm-to-table movement in Hawaii. \u003c/p>\n\u003cp>I had the pleasure of soaking up the drop dead gorgeous ocean view at \u003ca href=\"http://merrimanshawaii.com/maui.htm\">Merriman’s Kapalua\u003c/a> and stealing a few moments with the chef. Here’s what he had to say about Hawaii’s culinary scene, doing the right thing, and three local foods you have to try. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/2012-06-kapalua-merrimans-50.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/2012-06-kapalua-merrimans-50.jpg\" alt=\"merrimans kapalua view\" title=\"merrimans kapalua view\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-44747\">\u003c/a>\u003cbr>\n\u003cem>View at Merriman's Kapalua\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You opened your first restaurant in Hawaii in 1988. How has the culinary scene here grown and evolved over the years? What was it like being a chef here 25 years ago and what is it like now?\u003c/strong>\u003c/p>\n\u003cp>The culinary scene in Hawaii and how it’s evolved has just been phenomenal. 27 years ago, it was really just continental cuisine and that was actually a big opportunity for us. We were able to start the farm-to-table movement here in Hawaii about 25 years ago. 25 years ago you couldn’t find fresh basil. And now some of our restaurants are doing as much as \u003cstrong>90% locally grown and raised products\u003c/strong>. The negative side is the cost of fish has gone up about ten-fold from what it was back then. So, we’re worried about the fish. But everything from land is doing really well. \u003c/p>\n\u003cp>\u003cstrong>You have been a big proponent of working with local farmers and have been a leading force in the locavore movement here in Hawaii. Can you tell us about the relationships you’ve developed with these farmers, ranchers, and producers?\u003c/strong>\u003c/p>\n\u003cp>Having worked with all the farmers and ranchers in Hawaii has been one of the blessings of my life. They are just great people, and they’re doing phenomenal things. It’s been this transition from sugar and pineapple, which were the dominant crops 25 years ago, to now, so many of the farmers are growing crops intended for being eaten here in Hawaii. I’ve gotten to know some great people, and the products they come out with taste so fantastic. The food we have here on Hawaii is unsurpassed. Nobody grows better food than Hawaii.\u003c/p>\n\u003cp>\u003cstrong>All your restaurants share the mission statement, “Do the Right Thing.” What does this mean to you?\u003c/strong>\u003c/p>\n\u003cp>Well, we try to do the right thing. We don’t have a general guiding philosophy other than to “do the right thing.” So, we try to be involved in the community. We try to be involved with the environment. We try to be involved with the farm-to-table movement. We just try to always contribute to Hawaii. I mean, Hawaii’s such a great place. It’s been great to me, and we just want to do our little part to help give back a fraction of all the things that we’ve gotten from Hawaii. \u003c/p>\n\u003cp>\u003cstrong>About Hawaii Regional Cuisine, for people who aren’t sure what that is, what is the heart and soul of Hawaii Regional Cuisine?\u003c/strong>\u003c/p>\n\u003cp>I think the heart and soul of Hawaii Regional Cuisine is using Hawaii products. From there, we often cook with a style that reflects the society here in Hawaii, which is a multicultural, middle-of-the-Pacific style, East-meets-West place. There are immigrant groups here from Europe, and there are immigrant groups here from Asia. I feel food really should reflect the culture and so when we do East-West fusion things, it’s an authentic concept because that’s how people eat at home. When they’re barbecuing on the beach here, that’s what they do. \u003c/p>\n\u003cp>\u003cstrong>For people who are visiting Maui for the first time, or visiting Hawaii for the first time, what would you say are the top three local foods they must try?\u003c/strong>\u003c/p>\n\u003cp>If you’re visiting Hawaii for your first time, here are the top three foods that you should eat: \u003c/p>\n\u003col>\n\u003cli>You have to have \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/24/trekking-for-taro-in-the-east-bay/\">taro\u003c/a>, alright, and that doesn’t mean \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Poi_(food)\">poi\u003c/a>\u003c/em>. There are a lot of great dishes with taro. Well I love \u003cem>poi\u003c/em>, but if it’s your first time to Hawaii, you’re probably not gonna love \u003cem>poi\u003c/em>.\u003c/li>\n\u003cli>Anything with \u003cstrong>garlic, ginger, and soy sauce\u003c/strong>. \u003cem>Shoyu\u003c/em>, as we call it in Hawaii. Because that’s the modern interpretation of teriyaki. It’s not so sweet like it used to be. There are wonderful things that can happen with that.\u003c/li>\n\u003cli>And then any of our \u003cstrong>fish\u003c/strong>. Our fish are so fantastic. But that’s a little obvious. I would say some of our \u003cstrong>bananas\u003c/strong>. All of our \u003cstrong>tropical fruits\u003c/strong>, they’re exotic and phenomenal.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Is there anything that you can’t get here that you just make a beeline for when get to mainland?\u003c/strong>\u003c/p>\n\u003cp>You know, 25 years ago there were a lot of things that we couldn’t get here. But now, I’m satisfied. I never have to leave Hawaii. I’m happy here, and I get everything I want to eat. It’s a great place to live, and it’s a great place to be a chef. \u003c/p>\n\u003cp>\u003cstrong>You don’t get a late night craving for a Philly Cheesesteak?\u003c/strong>\u003c/p>\n\u003cp>We can make a cheesesteak! And now we can make a cheesesteak with the bread that’s baked here, and the cattle are raised here, and even the possibility that the cheese was made here. And onions of course!\u003c/p>\n\u003cp>\u003cstrong>What was the last great dish or meal you had?\u003c/strong>\u003c/p>\n\u003cp>Well I just got done making a new dish that we’re working on which is a cornmeal dusted \u003cem>\u003ca href=\"http://www.hawaii-seafood.org/wild-hawaii-fish/bottomfish/pink-snapper-opakapaka/\">opakapaka\u003c/a>\u003c/em>, which we’re putting on jalapeno mashed potatoes, and we’re gonna have a Kula tomato pico de gallo on that, and we’re taking Kauai prawns and putting it on top of that, and then we’re making a macadamia nut mole vinaigrette to go around it. It just came out so great that I’m excited about it. \u003c/p>\n\u003cp>\u003cstrong>Man, you just made me hungry.\u003c/strong>\u003c/p>\n\u003cp>Oh, right on! Good good, that’s the idea. That’s what we try to do.\u003c/p>\n\u003cp>\u003cstrong>What’s in store for the future? Do you have any new projects or ventures coming up that we should know about?\u003c/strong> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Well we’re going to open up \u003ca href=\"http://www.monkeypodkitchen.com/\">Monkeypod Kitchen by Merriman\u003c/a> in Ko'Olina, Oahu. That’s going to open in November. That’s our most exciting project at this particular point. \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/24/2012/06/peter-merriman.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/peter-merriman.jpg\" alt=\"chef peter merriman\" title=\"chef peter merriman\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-44748\">\u003c/a>\u003cbr>\n\u003cem>Chef Peter Merriman\u003c/em>\u003c/p>\n\u003cp>I am convinced I was an island girl in a past life. Palm tree dotted vistas, blue skies, candy colored tropical flowers, golden sun…it all speaks to me. I may be back on mainland now, but my mind is still in this happy place…somewhere in \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/18/maui-top-10-eats/\">Maui\u003c/a> with a coconut shave ice in hand.\u003c/p>\n\u003cp>\u003cstrong>Click on thumbnails to see full images and activate the slideshow\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-1-150x150.jpg\" alt=\"Maui Gold Pineapple\" title=\"Maui Gold Pineapple\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45104\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-2-150x150.jpg\" alt=\"Maui Gold Pineapple Farm\" title=\"Maui Gold Pineapple Farm\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45090\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-3-150x150.jpg\" alt=\"Kapalua Wine and Food Festival\" title=\"Kapalua Wine and Food Festival\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45091\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-7-150x150.jpg\" alt=\"Umbrella Cocktail OClock\" title=\"Umbrella Cocktail OClock\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45095\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-8-150x150.jpg\" alt=\"Grilled Papaya\" title=\"Grilled Papaya\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45096\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-13-150x150.jpg\" alt=\"Tuna Poke Tacos\" title=\"Tuna Poke Tacos\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45101\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-11-150x150.jpg\" alt=\"Shave Ice\" title=\"Shave Ice\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45099\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/maui-gallery-12-150x150.jpg\" alt=\"Breakfast Spam Musubi\" title=\"Breakfast Spam Musubi\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-45100\">\u003c/a>\u003c/p>\n\u003cp>It’s easy to see how people come to Hawaii and never leave. Take chef \u003cstrong>Peter Merriman\u003c/strong> for example. Originally a Pittsburgh native, Merriman got his education at UPenn before embarking on a career in the culinary world. Hawaii lured him away in 1983 and I have a feeling he hasn’t weathered an East coast winter ever since.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Today Merriman has prominent restaurants on the Big Island, Maui, and Kauai. He is the founding president of the Hawaii Regional Cuisine Chefs Organization, and a pioneer in the burgeoning farm-to-table movement in Hawaii. \u003c/p>\n\u003cp>I had the pleasure of soaking up the drop dead gorgeous ocean view at \u003ca href=\"http://merrimanshawaii.com/maui.htm\">Merriman’s Kapalua\u003c/a> and stealing a few moments with the chef. Here’s what he had to say about Hawaii’s culinary scene, doing the right thing, and three local foods you have to try. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/2012-06-kapalua-merrimans-50.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/2012-06-kapalua-merrimans-50.jpg\" alt=\"merrimans kapalua view\" title=\"merrimans kapalua view\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-44747\">\u003c/a>\u003cbr>\n\u003cem>View at Merriman's Kapalua\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>You opened your first restaurant in Hawaii in 1988. How has the culinary scene here grown and evolved over the years? What was it like being a chef here 25 years ago and what is it like now?\u003c/strong>\u003c/p>\n\u003cp>The culinary scene in Hawaii and how it’s evolved has just been phenomenal. 27 years ago, it was really just continental cuisine and that was actually a big opportunity for us. We were able to start the farm-to-table movement here in Hawaii about 25 years ago. 25 years ago you couldn’t find fresh basil. And now some of our restaurants are doing as much as \u003cstrong>90% locally grown and raised products\u003c/strong>. The negative side is the cost of fish has gone up about ten-fold from what it was back then. So, we’re worried about the fish. But everything from land is doing really well. \u003c/p>\n\u003cp>\u003cstrong>You have been a big proponent of working with local farmers and have been a leading force in the locavore movement here in Hawaii. Can you tell us about the relationships you’ve developed with these farmers, ranchers, and producers?\u003c/strong>\u003c/p>\n\u003cp>Having worked with all the farmers and ranchers in Hawaii has been one of the blessings of my life. They are just great people, and they’re doing phenomenal things. It’s been this transition from sugar and pineapple, which were the dominant crops 25 years ago, to now, so many of the farmers are growing crops intended for being eaten here in Hawaii. I’ve gotten to know some great people, and the products they come out with taste so fantastic. The food we have here on Hawaii is unsurpassed. Nobody grows better food than Hawaii.\u003c/p>\n\u003cp>\u003cstrong>All your restaurants share the mission statement, “Do the Right Thing.” What does this mean to you?\u003c/strong>\u003c/p>\n\u003cp>Well, we try to do the right thing. We don’t have a general guiding philosophy other than to “do the right thing.” So, we try to be involved in the community. We try to be involved with the environment. We try to be involved with the farm-to-table movement. We just try to always contribute to Hawaii. I mean, Hawaii’s such a great place. It’s been great to me, and we just want to do our little part to help give back a fraction of all the things that we’ve gotten from Hawaii. \u003c/p>\n\u003cp>\u003cstrong>About Hawaii Regional Cuisine, for people who aren’t sure what that is, what is the heart and soul of Hawaii Regional Cuisine?\u003c/strong>\u003c/p>\n\u003cp>I think the heart and soul of Hawaii Regional Cuisine is using Hawaii products. From there, we often cook with a style that reflects the society here in Hawaii, which is a multicultural, middle-of-the-Pacific style, East-meets-West place. There are immigrant groups here from Europe, and there are immigrant groups here from Asia. I feel food really should reflect the culture and so when we do East-West fusion things, it’s an authentic concept because that’s how people eat at home. When they’re barbecuing on the beach here, that’s what they do. \u003c/p>\n\u003cp>\u003cstrong>For people who are visiting Maui for the first time, or visiting Hawaii for the first time, what would you say are the top three local foods they must try?\u003c/strong>\u003c/p>\n\u003cp>If you’re visiting Hawaii for your first time, here are the top three foods that you should eat: \u003c/p>\n\u003col>\n\u003cli>You have to have \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/24/trekking-for-taro-in-the-east-bay/\">taro\u003c/a>, alright, and that doesn’t mean \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Poi_(food)\">poi\u003c/a>\u003c/em>. There are a lot of great dishes with taro. Well I love \u003cem>poi\u003c/em>, but if it’s your first time to Hawaii, you’re probably not gonna love \u003cem>poi\u003c/em>.\u003c/li>\n\u003cli>Anything with \u003cstrong>garlic, ginger, and soy sauce\u003c/strong>. \u003cem>Shoyu\u003c/em>, as we call it in Hawaii. Because that’s the modern interpretation of teriyaki. It’s not so sweet like it used to be. There are wonderful things that can happen with that.\u003c/li>\n\u003cli>And then any of our \u003cstrong>fish\u003c/strong>. Our fish are so fantastic. But that’s a little obvious. I would say some of our \u003cstrong>bananas\u003c/strong>. All of our \u003cstrong>tropical fruits\u003c/strong>, they’re exotic and phenomenal.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Is there anything that you can’t get here that you just make a beeline for when get to mainland?\u003c/strong>\u003c/p>\n\u003cp>You know, 25 years ago there were a lot of things that we couldn’t get here. But now, I’m satisfied. I never have to leave Hawaii. I’m happy here, and I get everything I want to eat. It’s a great place to live, and it’s a great place to be a chef. \u003c/p>\n\u003cp>\u003cstrong>You don’t get a late night craving for a Philly Cheesesteak?\u003c/strong>\u003c/p>\n\u003cp>We can make a cheesesteak! And now we can make a cheesesteak with the bread that’s baked here, and the cattle are raised here, and even the possibility that the cheese was made here. And onions of course!\u003c/p>\n\u003cp>\u003cstrong>What was the last great dish or meal you had?\u003c/strong>\u003c/p>\n\u003cp>Well I just got done making a new dish that we’re working on which is a cornmeal dusted \u003cem>\u003ca href=\"http://www.hawaii-seafood.org/wild-hawaii-fish/bottomfish/pink-snapper-opakapaka/\">opakapaka\u003c/a>\u003c/em>, which we’re putting on jalapeno mashed potatoes, and we’re gonna have a Kula tomato pico de gallo on that, and we’re taking Kauai prawns and putting it on top of that, and then we’re making a macadamia nut mole vinaigrette to go around it. It just came out so great that I’m excited about it. \u003c/p>\n\u003cp>\u003cstrong>Man, you just made me hungry.\u003c/strong>\u003c/p>\n\u003cp>Oh, right on! Good good, that’s the idea. That’s what we try to do.\u003c/p>\n\u003cp>\u003cstrong>What’s in store for the future? Do you have any new projects or ventures coming up that we should know about?\u003c/strong> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Well we’re going to open up \u003ca href=\"http://www.monkeypodkitchen.com/\">Monkeypod Kitchen by Merriman\u003c/a> in Ko'Olina, Oahu. That’s going to open in November. That’s our most exciting project at this particular point. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SF Chefs Lets You Eat, Drink and Ogle Chefs and Their Goods",
"title": "SF Chefs Lets You Eat, Drink and Ogle Chefs and Their Goods",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/davidlawrence_group500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/davidlawrence_group500.jpg\" alt=\"Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef and David Lawrence photo courtesy of SF Chefs\" title=\"Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef and David Lawrence photo courtesy of SF Chefs\" width=\"500\" height=\"357\" class=\"alignnone size-full wp-image-45407\">\u003c/a>\u003cbr>\n\u003cem>Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef (middle) and David Lawrence Photo courtesy of SF Chefs\u003c/em> \u003c/p>\n\u003cp>That cooking school mantra is so true: we eat with the eyes first. If your heart quickens (even a little) at the chance of also batting an eye at a known chef who happens to be plating your food, San Francisco event planners have something for you. August 3 to August 5, the fourth-annual \u003ca href=\"http://sfchefsfoodwine.com/events/grand-tasting-tent/\">SF Chefs Grand Tasting tent\u003c/a> is slated to turn Union Square into an urban garden party swirl with food, cocktails, wine tastes from 30 wineries, mixologists, and of course chefs. It's a good way to, say, check out the latest molecular gastronomy dish at one table and stroll over for a nibble of seafood ceviche in the next breath. Pacing is everything, and taking breaks and staying hydrated will give you more staying power. There are also classes, food pairings, volunteer opportunities, cooking competitions and a full menu of culinary and sweet offerings from 25 chefs, including \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/23/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy/\">Dominique\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/07/dominique-crenns-iron-chef-appearance-bay-area-eats/\">Crenn\u003c/a>, Arnold Wong, Hoss Zare, Traci Des Jardins, Chris Cosentino, Tyler Florence (TyFlo), Ryan Scott, Thomas McNaughton and Staffan Terje. Dinners and related events are happening throughout the city leading up to late July, and a \u003ca href=\"http://sfchefsfoodwine.com/events/all/\">full list of events\u003c/a> is available on the SF Chefs website. Check out the \u003ca href=\"http://www.epicuring.com/california/event/sf-chefs-food-wine-spirits-week-july-7-aug-5-25-special-epicuring-discount/\">discount code\u003c/a> available for many events via Epicuring.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/emilywithchefs500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/emilywithchefs500.jpg\" alt=\"Chef Mark Dommen and Chef Emily Luchetti with other chefs at SF Chefs. Photo: Isabelle Aspera, Courtesy of SF Chefs\" title=\"Chef Mark Dommen and Chef Emily Luchetti with other chefs at SF Chefs. Photo: Isabelle Aspera, Courtesy of SF Chefs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-45581\">\u003c/a>\u003cbr>\n\u003cem>Emily Luchetti (far right) with other chefs at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>I have \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/14/sf-chefs-goes-whole-hog/\">written about\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/13/sf-chefs-hospitalitarianism-panel-forget-the-trays/\">worked for SF Chefs\u003c/a> for the three past years. It brings a particular emphasis on our local products, people and places, from farms to restaurants. I was a paid production staff member of the 2010 SF Chefs, and saw that the story behind \u003cem>why\u003c/em> SF Chefs came into being doesn't seem well-known or talked about. The \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a> is a key player in SF Chefs history, and GGRA members say they've had their say from the start on how the events will happen. SF Chefs raises scholarship funds for lower income kids to build the next generation of culinary professionals. Many of the volunteers I managed for SF Chefs were referred by Kevin Westlye and were generally young and enthusiastic about the world of hospitality.\u003c/p>\n\u003cp>To tell the story of SF Chefs, in person and phone interviews were held with the Golden Gate Restaurant Association’s (GGRA) Executive Director \u003ca href=\"http://ggra.org/about/staff/\">Rob Black\u003c/a> and GGRA Board Member and former Executive Director \u003ca href=\"http://ggra.org/about/board/\">Kevin Westlye\u003c/a>, publicist \u003ca href=\"http://www.afandco.com/about-us/andrew-freeman/\">Andrew Freeman\u003c/a>, chefs \u003ca href=\"http://www.1300fillmore.com/\">David Lawrence\u003c/a> (1300 Fillmore), \u003ca href=\"http://www.emilyluchetti.com/\">Emily Luchetti\u003c/a> (Waterbar and Farallon), \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/07/urban-chef-report-craig-stolls-favorite-bay-area-eats/\">Craig Stoll\u003c/a> (Delfina, Locanda, Pizzeria Delfina), \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/11/food-secrets-of-chefrestaurateur-staffan-terje/\">Staffan Terje\u003c/a> (Perbacco and Barbacco) and \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a> (\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/29/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%E2%80%99s-mexico-in-sausalito/\">Copita\u003c/a>). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How did SF Chefs get started?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Kevin Westlye:\u003c/strong> The genesis of the event was looking at San Francisco, the Bay Area and northern California and not seeing a celebratory event that put together artisan products of the region with our incredible chef talent. We also looked at the other festivals that existed -- the Food & Wine Classic in Aspen, South Beach to a certain degree, and Pebble Beach. For all of those events, the chefs were brought into a community for three to four days. They'd have an incredible event and then leave. With our events, the public can come and taste from 25-30 local chefs at a time. \u003c/p>\n\u003cp>\u003cstrong>Craig Stoll:\u003c/strong> I was excited and got involved right away because I thought it was important for San Francisco to have its own food and wine festival. At the start, it was a “duh” moment: why hadn’t we had our own food and wine festival before, of all cities? It’s about showing San Francisco off as a food city. \u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> It was definitely the inspiration of the GGRA Board under Kevin Westlye. There was a lot going on with food and wine festivals happening all over the country. We had a feeling that San Francisco is the epicenter and a culinary Mecca and that we didn't want to lose our position as that leader. Our original meeting was a brainstorming session. We noticed that people in New York and then Las Vegas at that point were comparing themselves to San Francisco. We have Napa and Sonoma, and the start of the farm to table movement with Alice Waters. If we could pull it off, we’d highlight the chefs of San Francisco. It took time to find sponsors--always a challenge, plan it and get the space. \u003c/p>\n\u003cp>\u003cstrong>Joanne Weir:\u003c/strong> I’ve been involved since the beginning because I’m such a supporter of anything San Francisco. We all hear about New York, London and Paris but we really have an incredible food culture here. \u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> The event came about around the importance of San Francisco as a national brand. I came here in the late 80s from London. When you talked about food then, you talked about New York and San Francisco. SF Chefs helped elevate our brand nationally. It’s a period of time to come and taste under one roof. A lot of people love this. Maybe they can’t always afford to come to all of the restaurants that are involved. The event lets you sample or taste from chefs and restaurants and is just a perfect marriage.\u003c/p>\n\u003cp>\u003cstrong>Community is a strong reason for SF Chefs to exist and grow. How has community come into play in your experience with SF Chefs?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> The community element has always been a part of the history of SF Chefs. I’m very proud of it and how it has evolved. \u003c/p>\n\u003cp>\u003cstrong>Staffan Terje:\u003c/strong> It really gets us to connect with each other and exchange ideas. People get to see chefs they know being out there and having fun. Our regular guests get to connect with us. People who haven’t been to the restaurant connect with us. \u003c/p>\n\u003cp>\u003cstrong>Joanne Weir:\u003c/strong> This is where people are all talking about “Did you taste this?” or “Did you see what \u003ca href=\"http://www.aziza-sf.com/mourad_book.html\">Mourad\u003c/a> is doing?” I love the camaraderie. We all do the same thing and get so caught up in our little world. I am at SF Chefs ‘til late at night each year because I love seeing all my friends. \u003c/p>\n\u003cp>We’re really building on the relationships we have with the farmers, and where we get our wine and get our spirits. Chefs cook, but without the farmers, there’s nothing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/AndrewFreemanMayorLeeRobBlack500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/AndrewFreemanMayorLeeRobBlack500.jpg\" alt=\"Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\" title=\"Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-45406\">\u003c/a>\u003cbr>\n\u003cem>Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> From the start, to pull this off, we had to come together around the idea that we are a community about food and wine. Media sponsors donate space and we keep it organic and real and about the chefs, for the chefs. We have our rising stars and we decided “let’s make this about the community,” and also look to our scene leaders.\u003c/p>\n\u003cp>\u003cstrong>Craig Stoll:\u003c/strong> It’s always a schmooze fest.\u003c/p>\n\u003cp>\u003cstrong>Emily Luchetti:\u003c/strong> It’s an opportunity for people to see each other and visit. If there’s some chef you haven’t met, you have a good opportunity to try their food. Networking is work and you make connections but this is like a fun-fest almost. For the people who attend and buy tickets, yes we're working our table but it’s fun to be there, and not just work.\u003c/p>\n\u003cp>\u003cstrong>Rob Black:\u003c/strong> We’re all about fostering community in our culinary world and see people in each others kitchens, sharing recipes, farms and vendors. We also have \u003ca href=\"http://sfchefsfoodwine.com/events/dinner-party-project/\">dinner party projects\u003c/a> to showcase innovation and creativity from our community. One of the great ones will be \u003ca href=\"http://sfchefsfoodwine.com/events/07/8/\">Dominique Crenn cooking with Jason Fox\u003c/a>. We asked her “What would be fun for you?” and she said that he would be someone she’d like to work with. [EDITOR’S NOTE: In March 2012, Chef Crenn shared with Bay Area Bites that she was a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/23/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy/\">fan of Jason Fox’s cooking at Commonwealth\u003c/a>]. \u003c/p>\n\u003cp>\u003cstrong>What’s on the menu for this year?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> Sliders are really popular. I think people want that safe adventure and to know that for the ticket price, they’ll get enough to eat and enough wine.\u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> I’m deciding what to serve. I’m known for grits and short ribs and fried green tomatoes. Last year, I did white grits with pesto, white grits with BBQ chicken and goat cheese. It’s a Southern style dish with California sophistication. The year before I did grits with bleu cheese. People say “Wow this is good.” The idea is to never run out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/EmilyLuchetti300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/EmilyLuchetti300.jpg\" alt=\"Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\" title=\"Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-45582\">\u003c/a>\u003cbr>\n\u003cem>Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Emily Luchetti:\u003c/strong> We usually do something fruit-related because it’s summer and you want to take advantage of fruit and also serve a lot of people with no fork. They’re holding a dish and glass of wine sometimes. I do something tried and true that I know they’ll like.\u003c/p>\n\u003cp>\u003cstrong>Any bloopers from past SF Chefs events?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> Last year, the ribbon cutting with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/11/valentines-treats-food-secrets-of-baker-banker/\">Baker & Banker\u003c/a> involved an incredible cake. The wind was so intense that pieces of the cake were blowing up. We were trying to act like it’s not cold and learned to do the ribbon cutting inside, on the stage. Each year we learn how to make it better.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The first year, we scheduled a cooking demo at Macy’s and no one checked to see if the store would be open that early. It wasn’t open for the demo. There was one big line and we checked with security and did an impromptu “let’s bring everyone in,” and the guests thought it was really cool. \u003c/p>\n\n",
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"excerpt": "Mary Ladd reports on the history behind the SF Chefs food festival, which is celebrating its fourth year this summer with a bounty of dinners, tastings, classes, and cooking demos. SF Chefs is the brainchild of the Golden Gate Restaurant Association and celebrates our culinary community.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/davidlawrence_group500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/davidlawrence_group500.jpg\" alt=\"Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef and David Lawrence photo courtesy of SF Chefs\" title=\"Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef and David Lawrence photo courtesy of SF Chefs\" width=\"500\" height=\"357\" class=\"alignnone size-full wp-image-45407\">\u003c/a>\u003cbr>\n\u003cem>Peter Osborne from Pedro’s Cantina, Pedro’s Cantina chef (middle) and David Lawrence Photo courtesy of SF Chefs\u003c/em> \u003c/p>\n\u003cp>That cooking school mantra is so true: we eat with the eyes first. If your heart quickens (even a little) at the chance of also batting an eye at a known chef who happens to be plating your food, San Francisco event planners have something for you. August 3 to August 5, the fourth-annual \u003ca href=\"http://sfchefsfoodwine.com/events/grand-tasting-tent/\">SF Chefs Grand Tasting tent\u003c/a> is slated to turn Union Square into an urban garden party swirl with food, cocktails, wine tastes from 30 wineries, mixologists, and of course chefs. It's a good way to, say, check out the latest molecular gastronomy dish at one table and stroll over for a nibble of seafood ceviche in the next breath. Pacing is everything, and taking breaks and staying hydrated will give you more staying power. There are also classes, food pairings, volunteer opportunities, cooking competitions and a full menu of culinary and sweet offerings from 25 chefs, including \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/23/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy/\">Dominique\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/07/dominique-crenns-iron-chef-appearance-bay-area-eats/\">Crenn\u003c/a>, Arnold Wong, Hoss Zare, Traci Des Jardins, Chris Cosentino, Tyler Florence (TyFlo), Ryan Scott, Thomas McNaughton and Staffan Terje. Dinners and related events are happening throughout the city leading up to late July, and a \u003ca href=\"http://sfchefsfoodwine.com/events/all/\">full list of events\u003c/a> is available on the SF Chefs website. Check out the \u003ca href=\"http://www.epicuring.com/california/event/sf-chefs-food-wine-spirits-week-july-7-aug-5-25-special-epicuring-discount/\">discount code\u003c/a> available for many events via Epicuring.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/emilywithchefs500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/emilywithchefs500.jpg\" alt=\"Chef Mark Dommen and Chef Emily Luchetti with other chefs at SF Chefs. Photo: Isabelle Aspera, Courtesy of SF Chefs\" title=\"Chef Mark Dommen and Chef Emily Luchetti with other chefs at SF Chefs. Photo: Isabelle Aspera, Courtesy of SF Chefs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-45581\">\u003c/a>\u003cbr>\n\u003cem>Emily Luchetti (far right) with other chefs at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>I have \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/14/sf-chefs-goes-whole-hog/\">written about\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/13/sf-chefs-hospitalitarianism-panel-forget-the-trays/\">worked for SF Chefs\u003c/a> for the three past years. It brings a particular emphasis on our local products, people and places, from farms to restaurants. I was a paid production staff member of the 2010 SF Chefs, and saw that the story behind \u003cem>why\u003c/em> SF Chefs came into being doesn't seem well-known or talked about. The \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a> is a key player in SF Chefs history, and GGRA members say they've had their say from the start on how the events will happen. SF Chefs raises scholarship funds for lower income kids to build the next generation of culinary professionals. Many of the volunteers I managed for SF Chefs were referred by Kevin Westlye and were generally young and enthusiastic about the world of hospitality.\u003c/p>\n\u003cp>To tell the story of SF Chefs, in person and phone interviews were held with the Golden Gate Restaurant Association’s (GGRA) Executive Director \u003ca href=\"http://ggra.org/about/staff/\">Rob Black\u003c/a> and GGRA Board Member and former Executive Director \u003ca href=\"http://ggra.org/about/board/\">Kevin Westlye\u003c/a>, publicist \u003ca href=\"http://www.afandco.com/about-us/andrew-freeman/\">Andrew Freeman\u003c/a>, chefs \u003ca href=\"http://www.1300fillmore.com/\">David Lawrence\u003c/a> (1300 Fillmore), \u003ca href=\"http://www.emilyluchetti.com/\">Emily Luchetti\u003c/a> (Waterbar and Farallon), \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/07/urban-chef-report-craig-stolls-favorite-bay-area-eats/\">Craig Stoll\u003c/a> (Delfina, Locanda, Pizzeria Delfina), \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/11/food-secrets-of-chefrestaurateur-staffan-terje/\">Staffan Terje\u003c/a> (Perbacco and Barbacco) and \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a> (\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/29/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%E2%80%99s-mexico-in-sausalito/\">Copita\u003c/a>). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How did SF Chefs get started?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Kevin Westlye:\u003c/strong> The genesis of the event was looking at San Francisco, the Bay Area and northern California and not seeing a celebratory event that put together artisan products of the region with our incredible chef talent. We also looked at the other festivals that existed -- the Food & Wine Classic in Aspen, South Beach to a certain degree, and Pebble Beach. For all of those events, the chefs were brought into a community for three to four days. They'd have an incredible event and then leave. With our events, the public can come and taste from 25-30 local chefs at a time. \u003c/p>\n\u003cp>\u003cstrong>Craig Stoll:\u003c/strong> I was excited and got involved right away because I thought it was important for San Francisco to have its own food and wine festival. At the start, it was a “duh” moment: why hadn’t we had our own food and wine festival before, of all cities? It’s about showing San Francisco off as a food city. \u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> It was definitely the inspiration of the GGRA Board under Kevin Westlye. There was a lot going on with food and wine festivals happening all over the country. We had a feeling that San Francisco is the epicenter and a culinary Mecca and that we didn't want to lose our position as that leader. Our original meeting was a brainstorming session. We noticed that people in New York and then Las Vegas at that point were comparing themselves to San Francisco. We have Napa and Sonoma, and the start of the farm to table movement with Alice Waters. If we could pull it off, we’d highlight the chefs of San Francisco. It took time to find sponsors--always a challenge, plan it and get the space. \u003c/p>\n\u003cp>\u003cstrong>Joanne Weir:\u003c/strong> I’ve been involved since the beginning because I’m such a supporter of anything San Francisco. We all hear about New York, London and Paris but we really have an incredible food culture here. \u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> The event came about around the importance of San Francisco as a national brand. I came here in the late 80s from London. When you talked about food then, you talked about New York and San Francisco. SF Chefs helped elevate our brand nationally. It’s a period of time to come and taste under one roof. A lot of people love this. Maybe they can’t always afford to come to all of the restaurants that are involved. The event lets you sample or taste from chefs and restaurants and is just a perfect marriage.\u003c/p>\n\u003cp>\u003cstrong>Community is a strong reason for SF Chefs to exist and grow. How has community come into play in your experience with SF Chefs?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> The community element has always been a part of the history of SF Chefs. I’m very proud of it and how it has evolved. \u003c/p>\n\u003cp>\u003cstrong>Staffan Terje:\u003c/strong> It really gets us to connect with each other and exchange ideas. People get to see chefs they know being out there and having fun. Our regular guests get to connect with us. People who haven’t been to the restaurant connect with us. \u003c/p>\n\u003cp>\u003cstrong>Joanne Weir:\u003c/strong> This is where people are all talking about “Did you taste this?” or “Did you see what \u003ca href=\"http://www.aziza-sf.com/mourad_book.html\">Mourad\u003c/a> is doing?” I love the camaraderie. We all do the same thing and get so caught up in our little world. I am at SF Chefs ‘til late at night each year because I love seeing all my friends. \u003c/p>\n\u003cp>We’re really building on the relationships we have with the farmers, and where we get our wine and get our spirits. Chefs cook, but without the farmers, there’s nothing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/AndrewFreemanMayorLeeRobBlack500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/AndrewFreemanMayorLeeRobBlack500.jpg\" alt=\"Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\" title=\"Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-45406\">\u003c/a>\u003cbr>\n\u003cem>Andrew Freeman, Mayor Ed Lee and Rob Black. Photo: Marc Fiorito, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> From the start, to pull this off, we had to come together around the idea that we are a community about food and wine. Media sponsors donate space and we keep it organic and real and about the chefs, for the chefs. We have our rising stars and we decided “let’s make this about the community,” and also look to our scene leaders.\u003c/p>\n\u003cp>\u003cstrong>Craig Stoll:\u003c/strong> It’s always a schmooze fest.\u003c/p>\n\u003cp>\u003cstrong>Emily Luchetti:\u003c/strong> It’s an opportunity for people to see each other and visit. If there’s some chef you haven’t met, you have a good opportunity to try their food. Networking is work and you make connections but this is like a fun-fest almost. For the people who attend and buy tickets, yes we're working our table but it’s fun to be there, and not just work.\u003c/p>\n\u003cp>\u003cstrong>Rob Black:\u003c/strong> We’re all about fostering community in our culinary world and see people in each others kitchens, sharing recipes, farms and vendors. We also have \u003ca href=\"http://sfchefsfoodwine.com/events/dinner-party-project/\">dinner party projects\u003c/a> to showcase innovation and creativity from our community. One of the great ones will be \u003ca href=\"http://sfchefsfoodwine.com/events/07/8/\">Dominique Crenn cooking with Jason Fox\u003c/a>. We asked her “What would be fun for you?” and she said that he would be someone she’d like to work with. [EDITOR’S NOTE: In March 2012, Chef Crenn shared with Bay Area Bites that she was a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/23/chef-dominique-crenn-talks-about-her-dialogue-dinners-book-project-and-guy-savoy/\">fan of Jason Fox’s cooking at Commonwealth\u003c/a>]. \u003c/p>\n\u003cp>\u003cstrong>What’s on the menu for this year?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> Sliders are really popular. I think people want that safe adventure and to know that for the ticket price, they’ll get enough to eat and enough wine.\u003c/p>\n\u003cp>\u003cstrong>David Lawrence:\u003c/strong> I’m deciding what to serve. I’m known for grits and short ribs and fried green tomatoes. Last year, I did white grits with pesto, white grits with BBQ chicken and goat cheese. It’s a Southern style dish with California sophistication. The year before I did grits with bleu cheese. People say “Wow this is good.” The idea is to never run out.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/EmilyLuchetti300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/EmilyLuchetti300.jpg\" alt=\"Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\" title=\"Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-45582\">\u003c/a>\u003cbr>\n\u003cem>Emily Luchetti at SF Chefs. Photo: Isabelle Aspera, courtesy of SF Chefs\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Emily Luchetti:\u003c/strong> We usually do something fruit-related because it’s summer and you want to take advantage of fruit and also serve a lot of people with no fork. They’re holding a dish and glass of wine sometimes. I do something tried and true that I know they’ll like.\u003c/p>\n\u003cp>\u003cstrong>Any bloopers from past SF Chefs events?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Andrew Freeman:\u003c/strong> Last year, the ribbon cutting with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/11/valentines-treats-food-secrets-of-baker-banker/\">Baker & Banker\u003c/a> involved an incredible cake. The wind was so intense that pieces of the cake were blowing up. We were trying to act like it’s not cold and learned to do the ribbon cutting inside, on the stage. Each year we learn how to make it better.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Q & A with Stephanie V.W. Lucianovic, author of \"Suffering Succotash: A Picky Eater’s Quest to Understand Why We Hate the Foods We Hate\"",
"title": "Q & A with Stephanie V.W. Lucianovic, author of \"Suffering Succotash: A Picky Eater’s Quest to Understand Why We Hate the Foods We Hate\"",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/suffering-succotash300.jpg\" alt=\"Suffering Succotash\" title=\"Suffering Succotash\" width=\"300\" height=\"469\" class=\"alignleft size-full wp-image-45383\">\u003c/a>For picky eaters worldwide, longtime \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie/\">Bay Area Bites\u003c/a> and \u003ca href=\"http://www.grubreport.com/\">Grub Report\u003c/a> blogger Stephanie V.W. Lucianovic’s first book, \u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503\">\"Suffering Succotash: A Picky Eater’s Quest to Understand Why We Hate the Foods We Hate,\"\u003c/a> will generate a collective fist-pump. “See? See? We’re not crazy!” I can imagine them shouting, slamming the book down among doubters at the dinner tables where they’ve been made to feel like freaks for their whole lives. \u003c/p>\n\u003cp>Then, for a non-picky eater like me, reading \"Suffering Succotash\" is a necessary, if guilt-inducing wake-up call: all those picky eaters I’ve known and rolled my eyes over are not necessarily passive-aggressive control freaks who enjoy wielding power at the dinner table, nor are they xenophobes or any of the other horrible things I’m sure I’ve subconsciously assumed about them. Rather, they are just like anyone else who is not in entire control of their own body. \u003c/p>\n\u003cp>Fortunately, Stephanie delivers the news with such aplomb and humor that I didn’t wind up self-flagellating with a garland of raisins for too long. There are many laugh-out loud moments in the book -- only Stephanie could write a diatribe on her mother’s nose for cat pee, after all -- but just as important, there’s more than a little something for everyone in the book (after all, everyone eats), including an introduction to the little known “sixth taste”; what tests are necessary to maybe identify a true “super taster”; useful differentiations between “lying picky eaters” and “honest picky eaters”; why from a bio-evolutionary perspective picky eating might well be advantageous; and how many a picky eater, \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/02/24/the-picky-years/\">Stephanie included\u003c/a>, can wind up morphing into a full-blown foodie. Oh, and some kick-ass recipes (I’ve already made Stephanie’s standby \u003ca href=\"http://www.food52.com/recipes/2625_roasted_broccoli_with_smoked_paprika_vinaigrette_and_marcona_almonds\">roasted broccoli\u003c/a>, originally from Food 52, and I’m moving on tonight to her \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/07/12/okra-ok/\">sautéed okra\u003c/a>. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>What follows is a Q & A with Stephanie. \u003cem>Full disclosure:\u003c/em> I’m mentioned in her acknowledgements due to a quick allusion in \"Suffering Succotash\" to just how vain I am about my bookshelves, a characteristic I hope at least I gain points for at least being honest about it, just like an “honest picky eater.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/StephanieLucianovic560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/StephanieLucianovic500.jpg\" alt=\"Stephanie V.W. Lucianovic. Photo: Sam Breach\" title=\"Stephanie V.W. Lucianovic. Photo: Sam Breach\" width=\"500\" height=\"467\" class=\"alignnone size-full wp-image-45385\">\u003c/a>\u003cbr>\n\u003cem>Stephanie V.W. Lucianovic. Photo: Sam Breach\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>The title of your book, \"Suffering Succotash,\" is so perfect and so smart. Did you struggle to come up with that title, or did it just come to you in a flash one day?\u003c/strong>\u003c/p>\n\u003cp>I was simply brainstorming titles and subtitles one day, and among other less inspiring results like \"Confessions of a Picky Eater\" and \"From Picky to Foodie, My Painful Journey of Food Waste,\" I scribbled down \"Suffering Succotash.\" It was just working title for a long time, totally a placeholder, and I didn't want to get too attached to it. Given that it is the trademark expression of Loony Tunes' Sylvester the Cat, I really didn't think we'd be allowed to use it for the book. Luckily for me, it turns out that not even the Warner Brothers folks can lay original claim to \"Suffering Succotash,\" because it's a minced oath, which is an expression that the devout came up when they needed to swear but didn't particularly feel like going to Hell. \"Suffering Succotash\" is the de-brimstoned version of \"Suffering Savior\" -- just as \"Gosh\" or \"Golly\" subs in for \"God.\" Other lesser known minced oaths include \"Cheese and rice\" for \"Jesus Christ,\" \"Gadzooks\" for \"Gods hooks,\" which refers to the nails on Christ's cross, and \"criminy\" for \"Christ's money,\" aka the thirty pieces of silver Judas pocketed to betray Jesus. You know, good fun. \u003c/p>\n\u003cp>\u003cstrong>You take such care in the book to make clear that for picky eaters, it's not so much that they won't eat certain foods, but more that they can't -- a very important distinction and one that takes non-picky eaters like me by surprise and leaves us feeling a bit like we've been horribly insensitive and ignorant. What are other important \"takeaway\" messages about picky eaters that you think non-picky eaters really must know?\u003c/strong>\u003c/p>\n\u003cp>Being a picky eater is not fun. In fact, it really sucks. It sucks to be scared of restaurants, it sucks to get anxious when traveling in foreign locations, it sucks to avoid family gatherings, but what sucks the most is the shame and embarrassment picky eaters carry. Picky eating is not a choice. Picky eaters are not being whiny or high maintenance or xenophobic, they are reacting to their instincts, their biology, their genetics, and their past experiences.\u003c/p>\n\u003cp>Also, people have varying success when it comes to \"getting over\" picky eating. Just because some people do doesn't mean all can. I'd really like non-picky eaters to think of foods they really hate and imagine what life would be like for them if those foods were the only foods out there. Food preferences are subjective, just like music preferences. You wouldn't call me whiny, high maintenance, or tween-o-phobic just because I don't like \u003ca href=\"http://www.mileycyrus.com/\">Miley Cyrus\u003c/a>, would you?\u003c/p>\n\u003cp>No one would choose to be a picky eater. \u003c/p>\n\u003cp>\u003cstrong>What about picky eating in other cultures, specifically in ones where there is far less variety in terms of diet? Are there picky eaters everywhere, no matter what the choices and culture, or is it possible that picky eating is something of a reaction to abundance?\u003c/strong>\u003c/p>\n\u003cp>I can only hypothesize since it’s not my area of expertise, but statistically speaking, it stands to reason that when you have a large variety of choices the chances are pretty favorable that there are going to be some things you don't like. It used to be that grocery stores carried one kind of cheese or one variety of tomato, but today we theoretically have access to a larger variety of food than we ever did before, so it makes sense people aren't going to like every piece of fruit or slice of cheese out there. This is also why I question the idea that picky eating is on the rise among children or if it's simply that we now have so many more foods that have the potential to be disliked.\u003c/p>\n\u003cp>I think it's also safe to say that there are people all around the world who like some foods and dislike other foods; that's just biology, access, or life experience. Whether those dislikes translate into \"picky eating\" as we define it is not something I can say definitively. Anecdotally, my father grew up poor, and it never occurred to him not to eat the food that was put in front of him. He may not have liked everything, but he ate it anyway. \u003c/p>\n\u003cp>\u003cstrong>To non-picky eaters, until they read your book, it seems strange that an entire book could be devoted to picky eating. At what point did you know that you had an entire book’s worth of material on picky eating?\u003c/strong>\u003c/p>\n\u003cp>I always knew I had a lot to say and many stories to tell but what I didn't know was the sheer amount of information I'd be able to dig up that could explain so many things, like why always defaulting to \"let's talk about Supertasters\" when talking about picky eaters is often inaccurate and a dead end. The deeper into my research I burrowed, the more information I found and the more fascinated I became with the topic. There were so many instances of, \"Yes! This explains SO MUCH!\" Like how the horror some picky eaters have of foods touching can be related to the Borgia \"We Live to Poison\" Family and extended to the idea that picky eaters will inherit the universe. Or how a chance encounter with Hare Krishna beliefs combined with something \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/25/jacques-pepin-talks-picky-eating-foie-gras-and-paula-deen/\">Jacques Pépin\u003c/a> once told me turned into a quick and painless session of family therapy that would probably resonate with other picky eaters. I could go on and on about lemonade and skunk smells and picky eaters in the Bible being killed off by plagues, but I'll save space and encourage people to just read the book.\u003c/p>\n\u003cp>\u003cstrong>Your book is in some ways a manifesto for picky eaters, and you even suggest that picky eaters \"stand proud.\" Tell us a bit more about what you mean by that.\u003c/strong>\u003c/p>\n\u003cp>Hah! I originally thought of my exhort to \"stand picky, stand proud\" as a battle cry, but I like the idea of writing an entire manifesto. Makes me sound like I\"m holed up in a bunker somewhere plotting mass raisin deaths.\u003c/p>\n\u003cp>What I mean by \"stand picky, stand proud\" is to not be ashamed of who you are. If you are picky, so be it. Own it. Realize it's not your fault, that it's out of your control, and that anyone who hassles you can read my book to educate themselves on the facts of picky eating and hopefully gain a modicum of empathy. \u003c/p>\n\u003cp>\"Suffering Succotash\" is the first book written by a picky eater for picky eaters, and part of my mission in writing it and getting all this research, information, and shared experiences out there is to, as I say in the book, give picky eaters their day in the sun. It's time someone told their story and put a kibosh on all those \"picky eaters are sooooo annoying\" articles that get written every holiday season.\u003c/p>\n\u003cp>\u003cstrong>Imagine for a moment that you are sent off to a desert island for three months, and your only food supplies to keep you going for those three months are the foods you’ve declared in \"Suffering Succotash\" you hate most: raisins, bananas, oatmeal, cream of wheat, grits, polenta, the skin of tomatoes, caviar, offal, cooked green peppers, cooked green beans, particular fish, figs, dates, particular melons, stews, braises, gelatinous desserts, rabbit, veal, dill, black licorice, tarragon, lemongrass, coleslaw, mozzarella cheese, mayonnaise, rice pudding, particular leafy greens, cooked cherries, fruit flavored chocolate, fried rice with peas and carrots, tapioca, cream sauces, and grape leaves and seaweed. What would you do?\u003c/strong>\u003c/p>\n\u003cp>Starve. No, I'm kidding. That's the list of foods I prefer not to have in my mouth if I had the choice. However since I've overcome my hatred of so many other things, I'm pretty confident I would do okay on a weird-ass island that managed to produce cream of wheat AND mayonnaise with minimal gagging. But not raisins. Raisins are pure evil.\u003c/p>\n\u003cp>I guess I would just have to get myself in \"I eat this or I die\" mindset. It would be a far more powerful motivator than trying to impress my boyfriend, which was my original impetus for getting over certain food hates. I would take deep breaths and try relax. I would have to forget the whole \"marooned on a desert island with no hope of rescue\" thing, which would probably be at odds with the \"trying to relax\" thing.\u003c/p>\n\u003cp>In the face of certain death by starvation, I don't think it would be too difficult for anyone to eat the things one hates the most. I mean, people have drunk their own urine for survival!\u003c/p>\n\u003cp>\u003cstrong>Meet Stephanie in person and buy a copy of her book at one of these Bay Area events:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>July 9, 2012\u003c/strong>\u003cbr>\nReading & Signing\u003cbr>\n\u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n6:00 PM\u003c/p>\n\u003cp>\u003cstrong>July 10, 2012\u003c/strong>\u003cbr>\nReading & Signing\u003cbr>\n\u003ca href=\"http://bookpassage.com/event/stephanie-lucianovic-suffering-succotash-picky-eaters-quest-understand-why-we-hate-foods-we-ha\">Book Passage San Francisco\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n6:00 PM\u003c/p>\n\u003cp>\u003cstrong>July 26, 2012\u003c/strong>\u003cbr>\nRead-Along, Live Chat, and Raisin Bash Session\u003cbr>\n\u003ca href=\"http://tomatonation.com/culture-and-criticism/tn-read-along-15-suffering-succotash/\">Tomato Nation\u003c/a>\u003cbr>\nOnline\u003cbr>\n5:30 PT/8:30 ET\u003c/p>\n\u003cp>\u003cstrong>August 26, 2012\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.paloaltojcc.org/events/2012/08/26/community-events/litquake-a-festival-of-books-ideas-community/\">Litquake Peninsula Mini-Fest\u003c/a>\u003cbr>\nOshman Family Jewish Community Center\u003cbr>\nPalo Alto, CA\u003cbr>\n5:00 PM\u003c/p>\n\u003cp>\u003cstrong>August 29, 2012\u003c/strong>\u003cbr>\nReading & Signing\u003cbr>\n\u003ca href=\"http://www.keplers.com/keplers-events-coming-soon\">Kepler's Books\u003c/a>\u003cbr>\nMenlo Park, CA\u003cbr>\n7:00 PM\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>September 13, 2012\u003c/strong>\u003cbr>\nReading & Signing\u003cbr>\n\u003ca href=\"http://www.tylerflorence.com/\">The Tyler Florence Shops\u003c/a>\u003cbr>\nMill Valley, CA\u003cbr>\n6:00 PM\u003c/p>\n\u003cul>\n\u003cstrong>\"The Picky Years\" BAB Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/02/24/the-picky-years/\">The Picky Years\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/03/the-picky-years-part-the-second/\">The Picky Years, Part the Second \u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/10/the-picky-years-the-final-chapter/\">The Picky Years: The Final Chapter\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Stephanie V.W. Lucianovic dishes the real scoop on picky eaters in her book \"Suffering Succotash: A Picky Eater's Quest to Understand Why We Hate the Foods We Hate\" with a generous side of belly laughs. A manifesto for picky eaters, and an explainer for omnivores!\r\n",
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"headline": "Q & A with Stephanie V.W. Lucianovic, author of \"Suffering Succotash: A Picky Eater’s Quest to Understand Why We Hate the Foods We Hate\"",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/suffering-succotash300.jpg\" alt=\"Suffering Succotash\" title=\"Suffering Succotash\" width=\"300\" height=\"469\" class=\"alignleft size-full wp-image-45383\">\u003c/a>For picky eaters worldwide, longtime \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie/\">Bay Area Bites\u003c/a> and \u003ca href=\"http://www.grubreport.com/\">Grub Report\u003c/a> blogger Stephanie V.W. Lucianovic’s first book, \u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503\">\"Suffering Succotash: A Picky Eater’s Quest to Understand Why We Hate the Foods We Hate,\"\u003c/a> will generate a collective fist-pump. “See? See? We’re not crazy!” I can imagine them shouting, slamming the book down among doubters at the dinner tables where they’ve been made to feel like freaks for their whole lives. \u003c/p>\n\u003cp>Then, for a non-picky eater like me, reading \"Suffering Succotash\" is a necessary, if guilt-inducing wake-up call: all those picky eaters I’ve known and rolled my eyes over are not necessarily passive-aggressive control freaks who enjoy wielding power at the dinner table, nor are they xenophobes or any of the other horrible things I’m sure I’ve subconsciously assumed about them. Rather, they are just like anyone else who is not in entire control of their own body. \u003c/p>\n\u003cp>Fortunately, Stephanie delivers the news with such aplomb and humor that I didn’t wind up self-flagellating with a garland of raisins for too long. There are many laugh-out loud moments in the book -- only Stephanie could write a diatribe on her mother’s nose for cat pee, after all -- but just as important, there’s more than a little something for everyone in the book (after all, everyone eats), including an introduction to the little known “sixth taste”; what tests are necessary to maybe identify a true “super taster”; useful differentiations between “lying picky eaters” and “honest picky eaters”; why from a bio-evolutionary perspective picky eating might well be advantageous; and how many a picky eater, \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/02/24/the-picky-years/\">Stephanie included\u003c/a>, can wind up morphing into a full-blown foodie. Oh, and some kick-ass recipes (I’ve already made Stephanie’s standby \u003ca href=\"http://www.food52.com/recipes/2625_roasted_broccoli_with_smoked_paprika_vinaigrette_and_marcona_almonds\">roasted broccoli\u003c/a>, originally from Food 52, and I’m moving on tonight to her \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/07/12/okra-ok/\">sautéed okra\u003c/a>. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>What follows is a Q & A with Stephanie. \u003cem>Full disclosure:\u003c/em> I’m mentioned in her acknowledgements due to a quick allusion in \"Suffering Succotash\" to just how vain I am about my bookshelves, a characteristic I hope at least I gain points for at least being honest about it, just like an “honest picky eater.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/StephanieLucianovic560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/StephanieLucianovic500.jpg\" alt=\"Stephanie V.W. Lucianovic. Photo: Sam Breach\" title=\"Stephanie V.W. Lucianovic. Photo: Sam Breach\" width=\"500\" height=\"467\" class=\"alignnone size-full wp-image-45385\">\u003c/a>\u003cbr>\n\u003cem>Stephanie V.W. Lucianovic. Photo: Sam Breach\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>The title of your book, \"Suffering Succotash,\" is so perfect and so smart. Did you struggle to come up with that title, or did it just come to you in a flash one day?\u003c/strong>\u003c/p>\n\u003cp>I was simply brainstorming titles and subtitles one day, and among other less inspiring results like \"Confessions of a Picky Eater\" and \"From Picky to Foodie, My Painful Journey of Food Waste,\" I scribbled down \"Suffering Succotash.\" It was just working title for a long time, totally a placeholder, and I didn't want to get too attached to it. Given that it is the trademark expression of Loony Tunes' Sylvester the Cat, I really didn't think we'd be allowed to use it for the book. Luckily for me, it turns out that not even the Warner Brothers folks can lay original claim to \"Suffering Succotash,\" because it's a minced oath, which is an expression that the devout came up when they needed to swear but didn't particularly feel like going to Hell. \"Suffering Succotash\" is the de-brimstoned version of \"Suffering Savior\" -- just as \"Gosh\" or \"Golly\" subs in for \"God.\" Other lesser known minced oaths include \"Cheese and rice\" for \"Jesus Christ,\" \"Gadzooks\" for \"Gods hooks,\" which refers to the nails on Christ's cross, and \"criminy\" for \"Christ's money,\" aka the thirty pieces of silver Judas pocketed to betray Jesus. You know, good fun. \u003c/p>\n\u003cp>\u003cstrong>You take such care in the book to make clear that for picky eaters, it's not so much that they won't eat certain foods, but more that they can't -- a very important distinction and one that takes non-picky eaters like me by surprise and leaves us feeling a bit like we've been horribly insensitive and ignorant. What are other important \"takeaway\" messages about picky eaters that you think non-picky eaters really must know?\u003c/strong>\u003c/p>\n\u003cp>Being a picky eater is not fun. In fact, it really sucks. It sucks to be scared of restaurants, it sucks to get anxious when traveling in foreign locations, it sucks to avoid family gatherings, but what sucks the most is the shame and embarrassment picky eaters carry. Picky eating is not a choice. Picky eaters are not being whiny or high maintenance or xenophobic, they are reacting to their instincts, their biology, their genetics, and their past experiences.\u003c/p>\n\u003cp>Also, people have varying success when it comes to \"getting over\" picky eating. Just because some people do doesn't mean all can. I'd really like non-picky eaters to think of foods they really hate and imagine what life would be like for them if those foods were the only foods out there. Food preferences are subjective, just like music preferences. You wouldn't call me whiny, high maintenance, or tween-o-phobic just because I don't like \u003ca href=\"http://www.mileycyrus.com/\">Miley Cyrus\u003c/a>, would you?\u003c/p>\n\u003cp>No one would choose to be a picky eater. \u003c/p>\n\u003cp>\u003cstrong>What about picky eating in other cultures, specifically in ones where there is far less variety in terms of diet? Are there picky eaters everywhere, no matter what the choices and culture, or is it possible that picky eating is something of a reaction to abundance?\u003c/strong>\u003c/p>\n\u003cp>I can only hypothesize since it’s not my area of expertise, but statistically speaking, it stands to reason that when you have a large variety of choices the chances are pretty favorable that there are going to be some things you don't like. It used to be that grocery stores carried one kind of cheese or one variety of tomato, but today we theoretically have access to a larger variety of food than we ever did before, so it makes sense people aren't going to like every piece of fruit or slice of cheese out there. This is also why I question the idea that picky eating is on the rise among children or if it's simply that we now have so many more foods that have the potential to be disliked.\u003c/p>\n\u003cp>I think it's also safe to say that there are people all around the world who like some foods and dislike other foods; that's just biology, access, or life experience. Whether those dislikes translate into \"picky eating\" as we define it is not something I can say definitively. Anecdotally, my father grew up poor, and it never occurred to him not to eat the food that was put in front of him. He may not have liked everything, but he ate it anyway. \u003c/p>\n\u003cp>\u003cstrong>To non-picky eaters, until they read your book, it seems strange that an entire book could be devoted to picky eating. At what point did you know that you had an entire book’s worth of material on picky eating?\u003c/strong>\u003c/p>\n\u003cp>I always knew I had a lot to say and many stories to tell but what I didn't know was the sheer amount of information I'd be able to dig up that could explain so many things, like why always defaulting to \"let's talk about Supertasters\" when talking about picky eaters is often inaccurate and a dead end. The deeper into my research I burrowed, the more information I found and the more fascinated I became with the topic. There were so many instances of, \"Yes! This explains SO MUCH!\" Like how the horror some picky eaters have of foods touching can be related to the Borgia \"We Live to Poison\" Family and extended to the idea that picky eaters will inherit the universe. Or how a chance encounter with Hare Krishna beliefs combined with something \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/25/jacques-pepin-talks-picky-eating-foie-gras-and-paula-deen/\">Jacques Pépin\u003c/a> once told me turned into a quick and painless session of family therapy that would probably resonate with other picky eaters. I could go on and on about lemonade and skunk smells and picky eaters in the Bible being killed off by plagues, but I'll save space and encourage people to just read the book.\u003c/p>\n\u003cp>\u003cstrong>Your book is in some ways a manifesto for picky eaters, and you even suggest that picky eaters \"stand proud.\" Tell us a bit more about what you mean by that.\u003c/strong>\u003c/p>\n\u003cp>Hah! I originally thought of my exhort to \"stand picky, stand proud\" as a battle cry, but I like the idea of writing an entire manifesto. Makes me sound like I\"m holed up in a bunker somewhere plotting mass raisin deaths.\u003c/p>\n\u003cp>What I mean by \"stand picky, stand proud\" is to not be ashamed of who you are. If you are picky, so be it. Own it. Realize it's not your fault, that it's out of your control, and that anyone who hassles you can read my book to educate themselves on the facts of picky eating and hopefully gain a modicum of empathy. \u003c/p>\n\u003cp>\"Suffering Succotash\" is the first book written by a picky eater for picky eaters, and part of my mission in writing it and getting all this research, information, and shared experiences out there is to, as I say in the book, give picky eaters their day in the sun. It's time someone told their story and put a kibosh on all those \"picky eaters are sooooo annoying\" articles that get written every holiday season.\u003c/p>\n\u003cp>\u003cstrong>Imagine for a moment that you are sent off to a desert island for three months, and your only food supplies to keep you going for those three months are the foods you’ve declared in \"Suffering Succotash\" you hate most: raisins, bananas, oatmeal, cream of wheat, grits, polenta, the skin of tomatoes, caviar, offal, cooked green peppers, cooked green beans, particular fish, figs, dates, particular melons, stews, braises, gelatinous desserts, rabbit, veal, dill, black licorice, tarragon, lemongrass, coleslaw, mozzarella cheese, mayonnaise, rice pudding, particular leafy greens, cooked cherries, fruit flavored chocolate, fried rice with peas and carrots, tapioca, cream sauces, and grape leaves and seaweed. What would you do?\u003c/strong>\u003c/p>\n\u003cp>Starve. No, I'm kidding. That's the list of foods I prefer not to have in my mouth if I had the choice. However since I've overcome my hatred of so many other things, I'm pretty confident I would do okay on a weird-ass island that managed to produce cream of wheat AND mayonnaise with minimal gagging. But not raisins. Raisins are pure evil.\u003c/p>\n\u003cp>I guess I would just have to get myself in \"I eat this or I die\" mindset. It would be a far more powerful motivator than trying to impress my boyfriend, which was my original impetus for getting over certain food hates. I would take deep breaths and try relax. I would have to forget the whole \"marooned on a desert island with no hope of rescue\" thing, which would probably be at odds with the \"trying to relax\" thing.\u003c/p>\n\u003cp>In the face of certain death by starvation, I don't think it would be too difficult for anyone to eat the things one hates the most. I mean, people have drunk their own urine for survival!\u003c/p>\n\u003cp>\u003cstrong>Meet Stephanie in person and buy a copy of her book at one of these Bay Area events:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>July 9, 2012\u003c/strong>\u003cbr>\nReading & Signing\u003cbr>\n\u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n6:00 PM\u003c/p>\n\u003cp>\u003cstrong>July 10, 2012\u003c/strong>\u003cbr>\nReading & Signing\u003cbr>\n\u003ca href=\"http://bookpassage.com/event/stephanie-lucianovic-suffering-succotash-picky-eaters-quest-understand-why-we-hate-foods-we-ha\">Book Passage San Francisco\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n6:00 PM\u003c/p>\n\u003cp>\u003cstrong>July 26, 2012\u003c/strong>\u003cbr>\nRead-Along, Live Chat, and Raisin Bash Session\u003cbr>\n\u003ca href=\"http://tomatonation.com/culture-and-criticism/tn-read-along-15-suffering-succotash/\">Tomato Nation\u003c/a>\u003cbr>\nOnline\u003cbr>\n5:30 PT/8:30 ET\u003c/p>\n\u003cp>\u003cstrong>August 26, 2012\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.paloaltojcc.org/events/2012/08/26/community-events/litquake-a-festival-of-books-ideas-community/\">Litquake Peninsula Mini-Fest\u003c/a>\u003cbr>\nOshman Family Jewish Community Center\u003cbr>\nPalo Alto, CA\u003cbr>\n5:00 PM\u003c/p>\n\u003cp>\u003cstrong>August 29, 2012\u003c/strong>\u003cbr>\nReading & Signing\u003cbr>\n\u003ca href=\"http://www.keplers.com/keplers-events-coming-soon\">Kepler's Books\u003c/a>\u003cbr>\nMenlo Park, CA\u003cbr>\n7:00 PM\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>September 13, 2012\u003c/strong>\u003cbr>\nReading & Signing\u003cbr>\n\u003ca href=\"http://www.tylerflorence.com/\">The Tyler Florence Shops\u003c/a>\u003cbr>\nMill Valley, CA\u003cbr>\n6:00 PM\u003c/p>\n\u003cul>\n\u003cstrong>\"The Picky Years\" BAB Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/02/24/the-picky-years/\">The Picky Years\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/03/the-picky-years-part-the-second/\">The Picky Years, Part the Second \u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/10/the-picky-years-the-final-chapter/\">The Picky Years: The Final Chapter\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dogpatch WineWorks Is Open For Tasting",
"title": "Dogpatch WineWorks Is Open For Tasting",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0407.jpg\" alt=\"Dogpatch WineWorks open for tasting\" title=\"Dogpatch WineWorks open for tasting\" width=\"500\" height=\"392\" class=\"alignnone size-full wp-image-45254\">\u003c/p>\n\u003cp>Bay Area folks who like to sip on small production, artisanal wines in gritty urban settings can add another spot to their growing list. \u003ca href=\"http://www.dpwineworks.com/\">Dogpatch WineWorks\u003c/a> has just opened its doors to a new \u003ca href=\"http://www.dpwineworks.com/index.php?p=tastingroom\">tasting room\u003c/a> among the hip restaurants and converted warehouses in San Francisco's historic Dogpatch neighborhood. For the past year the winery has been operating a custom crush facility for locals who want to make their own wines. Now, WineWorks is building a list of partner wineries who will also pay to make wine on premises and will have their wines featured at the tasting bar which fronts a 15,000 square foot winery. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/WineWorks2.jpg\" alt=\"Dogpatch WineWorks founders Dave Gifford and Kevin Doucet\" title=\"Dogpatch WineWorks founders Dave Gifford and Kevin Doucet\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-45193\">\u003cbr>\n\u003cem>Dogpatch WineWorks founders Dave Gifford and Kevin Doucet\u003c/em>\u003c/p>\n\u003cp>The neighborhood's mix of retail and manufacturing appealed to founders Dave Gifford and Kevin Doucet. \"We like it because people still make things here, and that's what we're doing,\" said Gifford who left the restaurant industry to begin working in wine ten years ago. \"I think this is really a new model we are trying here with a tasting room and custom winemaking in San Francisco,\" said co-founder Doucet who worked in the finance world for several years, earned a graduate degree in \u003ca href=\"http://en.wikipedia.org/wiki/Oenology\">oenology\u003c/a> in Australia and has invested in a handful of wine operations. One of those projects was \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/06/custom-winemaker-crushpad-grows-up/\">Crushpad\u003c/a>, in some ways the predecessor to WineWorks. \u003c/p>\n\u003cp>\u003ca href=\"http://www.crushpadwine.com/\">Crushpad\u003c/a>, which never had a tasting room at its Dogpatch facility, opened in San Francisco in 2004 as the first urban, custom crush facility. It broadened its clientele to include national and international members and eventually moved to Sonoma. After several years of rapid expansion, \u003ca href=\"http://www.winespectator.com/webfeature/show/id/46950\">the company is unfortunately facing financial troubles\u003c/a>. Gifford, who worked for Crushpad, credits the company for paving the way for WineWorks but he says his company is taking a different direction. \"I like the idea that you can stop by on your way home from work and check on your wine. You don't have to spend a day driving out to the wine country and back.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/WineWOrks4.jpg\" alt=\"Wine Menu at Dogpatch WineWorks\" title=\"Wine Menu at Dogpatch WineWorks\" width=\"500\" height=\"390\" class=\"alignnone size-full wp-image-45194\">\u003c/p>\n\u003cp>Tasting room visitors enter this former cannery off Third Street and can saddle up to a handsome wine bar made of reclaimed redwood from old wine barrels. Folks can order a 2 oz. taste, 5 oz. pour, a featured flight or a bottle and can drink it visiting at the bar or resting in one of the comfy, worn leather couches. On my recent visit, I didn't have much competition bellying up to the bar since the tasting room had just opened. I tried a Rhone flight from WineWork's first two commercial clients, \u003ca href=\"http://www.jazzcellars.com/\">Jazz Cellars\u003c/a> and \u003ca href=\"http://www.qualiawines.com/storefront/\">Qualia\u003c/a>. I would recommend the Roussanne-Marsanne from Jazz and an estate Syrah from Qualia.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0408.jpg\" alt=\"Rhone flight tasting at WineWorks\" title=\"Rhone flight tasting at WineWorks\" width=\"500\" height=\"390\" class=\"alignnone size-full wp-image-45251\">\u003c/p>\n\u003cp>Despite the excitement around the new tasting bar, Doucet and Gifford say their priority is to be a production winery. \"We are an incubator to help others realize their dream of making wine,\" says Doucet. And just how do they do that? The way a custom crush facility, or in urban winery parlance, 'collective' works is this -- a person, or group of friends, sign up to make a barrel of wine. They choose a varietal they really like say, Cabernet Sauvignon. The WineWorks staff then sits down with them and talks about the style of wine they like and recommends one of their premium vineyards such as in the red hot, new \u003ca href=\"http://coombsvillenapa.org/\">Coombsville AVA\u003c/a> above Napa. Then a contract is signed and during harvest the grapes are picked and brought for delivery to the loading docks on the back side of the winery's cavernous space. At that point the winemaking process begins. Clients can be involved as little or as much as they like. It can take months or years for the wine to mature, depending on the varietal. \"Some people maybe come once or twice in a year and others show up here in the morning before we even do,\" says Doucet. Clients pay between $6,000 to $10,000 to make a barrel, depending on the grape. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/WineWorks3.jpg\" alt=\"WineWorks client wine barrels\" title=\"WineWorks client wine barrels\" width=\"500\" height=\"399\" class=\"alignnone size-full wp-image-45197\">\u003cbr>\n\u003cem>WineWorks' client wine barrels and the \u003ca href=\"http://en.wikipedia.org/wiki/Winemaking\">destemmer\u003c/a> on the right\u003c/em>\u003c/p>\n\u003cp>The timing may be just right for WineWorks' new tasting room as the Dogpatch is not only becoming one of the best, new food neighborhoods in San Francisco but is slowly becoming a destination for local wine lovers. Just a few blocks away, also on busy Third Street, \u003ca href=\"http://www.yieldandpause.com/\">Yield Wine Bar\u003c/a> pours organic wines; \u003ca href=\"http://www.digwinesf.com/\">Dig\u003c/a> is a neighborhood wine shop, with tastings, next to the popular restaurant \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a>; and a few independent, commercial cellars have also moved into the neighborhood, some with dreams of opening tasting rooms. Also, hardworking winemakers love beer and \u003ca href=\"http://www.magnoliapub.com/\">Magnolia Pub\u003c/a> in the Haight will soon be opening a brewery on Third Street, right across from Dogpatch WineWorks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dpwineworks.com/\">Dogpatch WineWorks\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/H5Lp\">Map\u003c/a>\u003cbr>\n2455 3rd Street, San Francisco, CA\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 525-4440\u003cbr>\n\u003cstrong>Hours:\u003c/strong> \u003ca href=\"http://www.dpwineworks.com/index.php?p=tastingroom\">Tasting Room\u003c/a>\u003cbr>\nThursday: 4pm - 8pm\u003cbr>\nFriday: 4pm - 8pm\u003cbr>\nSaturday: 12pm - 7pm\u003cbr>\nSunday: 12pm - 5pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/dpwineworks\">@DPWineWorks\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/DogpatchWineWorks\">Dogpatch WineWorks\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0407.jpg\" alt=\"Dogpatch WineWorks open for tasting\" title=\"Dogpatch WineWorks open for tasting\" width=\"500\" height=\"392\" class=\"alignnone size-full wp-image-45254\">\u003c/p>\n\u003cp>Bay Area folks who like to sip on small production, artisanal wines in gritty urban settings can add another spot to their growing list. \u003ca href=\"http://www.dpwineworks.com/\">Dogpatch WineWorks\u003c/a> has just opened its doors to a new \u003ca href=\"http://www.dpwineworks.com/index.php?p=tastingroom\">tasting room\u003c/a> among the hip restaurants and converted warehouses in San Francisco's historic Dogpatch neighborhood. For the past year the winery has been operating a custom crush facility for locals who want to make their own wines. Now, WineWorks is building a list of partner wineries who will also pay to make wine on premises and will have their wines featured at the tasting bar which fronts a 15,000 square foot winery. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/WineWorks2.jpg\" alt=\"Dogpatch WineWorks founders Dave Gifford and Kevin Doucet\" title=\"Dogpatch WineWorks founders Dave Gifford and Kevin Doucet\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-45193\">\u003cbr>\n\u003cem>Dogpatch WineWorks founders Dave Gifford and Kevin Doucet\u003c/em>\u003c/p>\n\u003cp>The neighborhood's mix of retail and manufacturing appealed to founders Dave Gifford and Kevin Doucet. \"We like it because people still make things here, and that's what we're doing,\" said Gifford who left the restaurant industry to begin working in wine ten years ago. \"I think this is really a new model we are trying here with a tasting room and custom winemaking in San Francisco,\" said co-founder Doucet who worked in the finance world for several years, earned a graduate degree in \u003ca href=\"http://en.wikipedia.org/wiki/Oenology\">oenology\u003c/a> in Australia and has invested in a handful of wine operations. One of those projects was \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/06/custom-winemaker-crushpad-grows-up/\">Crushpad\u003c/a>, in some ways the predecessor to WineWorks. \u003c/p>\n\u003cp>\u003ca href=\"http://www.crushpadwine.com/\">Crushpad\u003c/a>, which never had a tasting room at its Dogpatch facility, opened in San Francisco in 2004 as the first urban, custom crush facility. It broadened its clientele to include national and international members and eventually moved to Sonoma. After several years of rapid expansion, \u003ca href=\"http://www.winespectator.com/webfeature/show/id/46950\">the company is unfortunately facing financial troubles\u003c/a>. Gifford, who worked for Crushpad, credits the company for paving the way for WineWorks but he says his company is taking a different direction. \"I like the idea that you can stop by on your way home from work and check on your wine. You don't have to spend a day driving out to the wine country and back.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/WineWOrks4.jpg\" alt=\"Wine Menu at Dogpatch WineWorks\" title=\"Wine Menu at Dogpatch WineWorks\" width=\"500\" height=\"390\" class=\"alignnone size-full wp-image-45194\">\u003c/p>\n\u003cp>Tasting room visitors enter this former cannery off Third Street and can saddle up to a handsome wine bar made of reclaimed redwood from old wine barrels. Folks can order a 2 oz. taste, 5 oz. pour, a featured flight or a bottle and can drink it visiting at the bar or resting in one of the comfy, worn leather couches. On my recent visit, I didn't have much competition bellying up to the bar since the tasting room had just opened. I tried a Rhone flight from WineWork's first two commercial clients, \u003ca href=\"http://www.jazzcellars.com/\">Jazz Cellars\u003c/a> and \u003ca href=\"http://www.qualiawines.com/storefront/\">Qualia\u003c/a>. I would recommend the Roussanne-Marsanne from Jazz and an estate Syrah from Qualia.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0408.jpg\" alt=\"Rhone flight tasting at WineWorks\" title=\"Rhone flight tasting at WineWorks\" width=\"500\" height=\"390\" class=\"alignnone size-full wp-image-45251\">\u003c/p>\n\u003cp>Despite the excitement around the new tasting bar, Doucet and Gifford say their priority is to be a production winery. \"We are an incubator to help others realize their dream of making wine,\" says Doucet. And just how do they do that? The way a custom crush facility, or in urban winery parlance, 'collective' works is this -- a person, or group of friends, sign up to make a barrel of wine. They choose a varietal they really like say, Cabernet Sauvignon. The WineWorks staff then sits down with them and talks about the style of wine they like and recommends one of their premium vineyards such as in the red hot, new \u003ca href=\"http://coombsvillenapa.org/\">Coombsville AVA\u003c/a> above Napa. Then a contract is signed and during harvest the grapes are picked and brought for delivery to the loading docks on the back side of the winery's cavernous space. At that point the winemaking process begins. Clients can be involved as little or as much as they like. It can take months or years for the wine to mature, depending on the varietal. \"Some people maybe come once or twice in a year and others show up here in the morning before we even do,\" says Doucet. Clients pay between $6,000 to $10,000 to make a barrel, depending on the grape. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/WineWorks3.jpg\" alt=\"WineWorks client wine barrels\" title=\"WineWorks client wine barrels\" width=\"500\" height=\"399\" class=\"alignnone size-full wp-image-45197\">\u003cbr>\n\u003cem>WineWorks' client wine barrels and the \u003ca href=\"http://en.wikipedia.org/wiki/Winemaking\">destemmer\u003c/a> on the right\u003c/em>\u003c/p>\n\u003cp>The timing may be just right for WineWorks' new tasting room as the Dogpatch is not only becoming one of the best, new food neighborhoods in San Francisco but is slowly becoming a destination for local wine lovers. Just a few blocks away, also on busy Third Street, \u003ca href=\"http://www.yieldandpause.com/\">Yield Wine Bar\u003c/a> pours organic wines; \u003ca href=\"http://www.digwinesf.com/\">Dig\u003c/a> is a neighborhood wine shop, with tastings, next to the popular restaurant \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a>; and a few independent, commercial cellars have also moved into the neighborhood, some with dreams of opening tasting rooms. Also, hardworking winemakers love beer and \u003ca href=\"http://www.magnoliapub.com/\">Magnolia Pub\u003c/a> in the Haight will soon be opening a brewery on Third Street, right across from Dogpatch WineWorks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dpwineworks.com/\">Dogpatch WineWorks\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/H5Lp\">Map\u003c/a>\u003cbr>\n2455 3rd Street, San Francisco, CA\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 525-4440\u003cbr>\n\u003cstrong>Hours:\u003c/strong> \u003ca href=\"http://www.dpwineworks.com/index.php?p=tastingroom\">Tasting Room\u003c/a>\u003cbr>\nThursday: 4pm - 8pm\u003cbr>\nFriday: 4pm - 8pm\u003cbr>\nSaturday: 12pm - 7pm\u003cbr>\nSunday: 12pm - 5pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/dpwineworks\">@DPWineWorks\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/DogpatchWineWorks\">Dogpatch WineWorks\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eating Richly: Even When You're Broke",
"title": "Eating Richly: Even When You're Broke",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eating-richly-screenshot560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eating-richly-screenshot560a.jpg\" alt=\"eating richly recipe page screenshot \" title=\"eating richly recipe page screenshot \" width=\"560\" height=\"506\" class=\"alignnone size-full wp-image-45224\">\u003c/a>\u003c/p>\n\u003cp>It's probably safe to say that there aren't too many formerly homeless food bloggers around. \u003c/p>\n\u003cp>But that perspective -- what it feels like to taste hunger and not know where your next meal is coming from -- informs everything about how \u003ca href=\"http://eatingrichly.com/about/\">Diana Johnson\u003c/a>, the voice behind \u003ca href=\"http://eatingrichly.com/\">Eating Richly: Even When You're Broke\u003c/a>, approaches her food blog, dedicated to penny-pinching, nutritious \u003ca href=\"http://eatingrichly.com/category/recipes/\">recipes\u003c/a> for those living on a shoestring or less. \u003c/p>\n\u003cp>The bubbly blonde with a heart as big as her smile was once part of the so-called hidden hungry, living in her car and finding food wherever she could. These days she's helping people down on their luck learn how to cook and eat well on a budget in free \u003ca href=\"http://eatingrichly.com/healthy-cooking-classes/\">community classes\u003c/a> in Auburn, Washington, where she lives, and through her online presence as well.\u003c/p>\n\u003cp>Johnson, 31, recently spoke about her experience at the \u003ca href=\"http://www.blogher.com/blogher-food-12\">BlogHer Food conference\u003c/a> in Seattle, where she appeared on a panel discussing \u003ca href=\"http://www.blogher.com/values-hunger-america-understanding-problem-galvinizing-community-action\">hunger in America\u003c/a> and community action to feed the needy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She caught up with \u003cstrong>Bay Area Bites\u003c/strong> during the two-day event.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Diana-Mixing-Bowl400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Diana-Mixing-Bowl300.jpg\" alt=\"Diana Johnson helps the hungry cook cheaply and eat well. Photo: Heather Johnson\" title=\"Diana Johnson helps the hungry cook cheaply and eat well. Photo: Heather Johnson\" width=\"300\" height=\"462\" class=\"alignnone size-full wp-image-45205\">\u003c/a>\u003cbr>\n\u003cem>Diana Johnson helps the hungry cook cheaply and eat well. Photo: Heather Johnson\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>Hunger is really personal for you. Can you tell us about that?\u003c/strong>\u003c/p>\n\u003cp>It all started when I lost my job suddenly during 2001, right after September 11. I worked in the tourism industry; I was a dancer on cruise ships and in hotels. All of a sudden, I did not have money for food. One month I literally only had a loaf of bread and a jar of peanut butter for the whole month. There were some days when I was so hungry. \u003c/p>\n\u003cp>I was a volunteer doing musical theater at the time and nobody knew. It was hard to go out and try to look for jobs and present myself when I was living in my car and I was weak and exhausted. Fortunately, I was living in Hawaii at the time, so I could shower at the beach. It was really easy to hide it.\u003c/p>\n\u003cp>\u003cstrong>What happened next?\u003c/strong>\u003c/p>\n\u003cp>I got a part-time job at Starbucks and after I got my first paycheck I was able to find a teeny tiny apartment. It was actually a storage shed that had been turned into an apartment by adding a toilet and a refrigerator. Once I paid my rent, my cell phone bill, and electricity for the month I only had one or two dollars a day for food.\u003c/p>\n\u003cp>That was when I started living off the \u003ca href=\"http://www.jackinthebox.com/menu/product.php?prod_id=value-menu\">Dollar Menu at Jack in the Box\u003c/a>. I would have a chicken sandwich every morning on my way to work and then if I felt I could spare another dollar I'd have two tacos for dinner in the evening. And I ate that way for over a year.\u003c/p>\n\u003cp>\u003cstrong>Did you find yourself getting creative about where to find free food?\u003c/strong>\u003c/p>\n\u003cp>I did. Fortunately in Hawaii there are a lot of fruit trees. My church had grapefruit and lychee trees. I knew all the different places around where there were trees I could pick fruit. I had friends who would say let's go out to eat and I would come just to tag along and say I wasn't really hungry and they'd let me finish up food they couldn't eat. That was also part of the reason I kept doing musical theater: We had potlucks all the time. And I was very blessed to have families in my church who would have me over for dinner.\u003c/p>\n\u003cp>\u003cstrong>What turned things around for you on the food front?\u003c/strong>\u003c/p>\n\u003cp>It was when a friend gave me a bag of groceries -- she knew me well enough to know I was struggling, although I don't think she knew just how much I was struggling -- and she also knew me well enough that she didn't just give me a bag of groceries. She said she and her husband had gone to the store on the same day and didn't realize it so they had extra food. She didn't want me to feel embarrassed.\u003c/p>\n\u003cp>I still remember what was in it: There were two cans of Dole pineapple, bell peppers, cans of beans, soy sauce, and much more. \u003ca href=\"http://eatingrichly.com/02/how-i-learned-to-cook-with-almost-no-money/\">I wrote it all down, it's on my site.\u003c/a> I was able to cook for myself for a week.\u003c/p>\n\u003cp>I felt so much better that week when I was eating real food instead of fast food. And that's when the light bulb went on for me: What if I take my $7-10 dollars a week to the grocery store? And so I became kind of a student of the grocery store, trying to figure out how to stretch my money, especially in a place like Hawaii, which is astronomically expensive.\u003c/p>\n\u003cp>I signed up for every free club card. At Starbucks, when people would throw out their newspapers, I would fish them out of the bin and search for coupons. I would look at all the discard bins in the store where they put things on sale because they're dented or about to expire and shop there.\u003c/p>\n\u003cp>This was the start of my journey learning to cook by using what I had or what was on sale. i had a lot of failures: The worst one was when I tried to use the buttermilk ranch dressing from Jack in the Box with ramen noodles and peas to try to make some kind of pasta. It was terrible.\u003c/p>\n\u003cp>But I also had some really great successes, like using the same ramen noodles with some soy sauce packets from a local sushi place -- I couldn't afford sushi but I would go in and take their soy sauce packets and honey packets from a fast food place -- and I used that to make something like a teriyaki sauce. And I'd toss that with some frozen or canned vegetables in a stir fry, maybe with some Spam (Spam is really big in Hawaii). I started with really bare bones stuff.\u003c/p>\n\u003cp>Then I learned how to slowly build a pantry. For example, if I only spent $7 one week, and was able to save $3, I'd have enough to buy a big bottle of soy sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/orange-maple-carrots-recipe400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/orange-maple-carrots-recipe300.jpg\" alt=\"orange maple carrots recipe\" title=\"orange maple carrots recipe\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-45209\">\u003c/a>\u003cbr>\n\u003cem>Johnson focuses on whole foods that nourish like this dish for \u003ca href=\"http://eatingrichly.com/11/maple-orange-carrots-recipe/\">Orange Maple Carrots\u003c/a>. Photo: Diana Johnson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Did your parents know?\u003c/strong> \u003c/p>\n\u003cp>My parents didn't know a lot of what was going on. After reading about it on my blog, my mom did let on that when she came out to visit back then she was very concerned. She told my dad that I was malnourished: She could just see it in my skin, eyes, and hair.\u003c/p>\n\u003cp>But I wouldn't have taken their help. At the time we didn't have a good relationship. I was running away from hurts in my life and still hadn't gotten to a place of self-acceptance to be able to then figure out how I fit with the rest of my family.\u003c/p>\n\u003cp>\u003cstrong>Why did you start blogging about eating on a budget?\u003c/strong>\u003c/p>\n\u003cp>My husband Eric and I met in Washington at church when I was visiting for my sister's college graduation. Three months after I moved there in 2006 we started dating. We actually got married a year to the day after our first date. He would ask me to cook things over again and because I didn't follow recipes, I would type them up on my personal blog -- I called it Dianasaur Dishes -- just so I could keep track of things. I would often put how we saved money on a recipe because we were still on a tight budget -- we made $12,000 between us for the first year we were married. We had about $100 a month for food. \u003c/p>\n\u003cp>\u003cstrong>Why did you change the name of your blog recently?\u003c/strong>\u003c/p>\n\u003cp>I chose Eating Richly because I wanted to focus on foods that are rich in both nutrients and flavor. I made the shift a few months ago. Dianasaur Dishes was just for me. But when people started telling me how helpful it was I realized that my blog wasn't just for me, it was for others too, and I really wanted to have a title that better described what the blog does.\u003c/p>\n\u003cp>Eric and I decided it was something we wanted to work on together as well. Dianasaur Dishes was mine. Eating Richly is ours. That's really important to me. He jokes he's the CTO: Chief technical officer. He's also my chief recipe tester and dish washer. And he also does videos: We shoot them together and he edits them.\u003c/p>\n\u003cp>\u003cstrong>Do you still cook on a budget at home and how do you cook now?\u003c/strong>\u003c/p>\n\u003cp>We're still very frugal: Yes, we're both earning and between the two of us, we were able to buy a house -- a foreclosure -- but money is still tight. We also host two exchange students -- they're teenage boys, they eat a lot -- so for the four of us we budget $400 a month on groceries. \u003c/p>\n\u003cp>I make most things from scratch now. I still have a few short-cut items that I'll buy like frozen ravioli -- the kind that are healthy, all natural, and ingredients that I recognize. Sometimes I'll get home and we've had stir fry three times in a row, (it's my go-to 15-minute meal), so we'll boil a pot of water and throw in some ravioli. We like very simple foods. We make lots of frittatas, omelets and salads. We eat sandwiches for lunch almost every day, we slice our own lunch meal--roast beef or turkey breast. I make my own mustard and pickles. I grind my own flour for cookies and pizza dough but i have not learned to bake my own bread well yet.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/healthy-banana-bread-recipe400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/healthy-banana-bread-recipe300.jpg\" alt=\"healthy banana bread recipe\" title=\"healthy banana bread recipe\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-45207\">\u003c/a>\u003cbr>\n\u003cem>Johnson's version of \u003ca href=\"http://eatingrichly.com/03/whole-wheat-banana-bread-recipe/\">Healthy Banana Bread\u003c/a>. Photo: Diana Johnson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What have you learned about working with the hungry for four years?\u003c/strong>\u003c/p>\n\u003cp>The biggest thing I've learned, in the program I created called \u003ca href=\"http://eatingrichly.com/healthy-cooking-classes/\">Healthy Cooking on a Tight Budget\u003c/a>, is something I should have known from my own experience: Hunger is not recognizable. You can be in a room full of people and not know that a tenth of them are struggling with hunger. Recently, at a food bank in my area, a doctor who had just lost his practice because of the economy came in because he didn't have money for food. Hunger is humbling for everyone.\u003c/p>\n\u003cp>\u003cstrong>Any myths about the hungry you'd like to debunk?\u003c/strong>\u003c/p>\n\u003cp>I don't think the stereotypes around hunger are always accurate. Some people think that those who are hungry are homeless or have made poor choices and that's why they're hungry. But there are so many people who are hungry from losing a job or getting injured and being unable to work or just because of circumstances like a death in the family. You just never know. It could be your neighbor, it could be your third grade teacher, or it could be you.\u003c/p>\n\u003cp>\u003cstrong>What are some of the challenges helping hungry people?\u003c/strong>\u003c/p>\n\u003cp>Some food banks have the mindset that we just need to get food to people, no matter what its nutritional value. That's something that I run into regularly. One of the food banks I teach classes at gives away giant platters of donated cakes to kids and families.\u003c/p>\n\u003cp>What really makes me sad is a lot of these people are taking the bus or walking to the food bank so they get their bag of groceries, and there are bags with apples, onions, and potatoes, and these huge trays of cupcakes. If they can't carry it all home they tend to leave the bag of apples and carry the cupcakes.\u003c/p>\n\u003cp>Sometimes it can just get discouraging and tiring -- there's so much need out there -- and sometimes people don't know what to do with basic staples like dried beans, rice, or plain yogurt. I'm creating specific recipes for these items that can just get stuck in the bag that goes home so people have some ideas about what to do with the ingredients they get.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/031212easy-chicken-salad-recipe560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/031212easy-chicken-salad-recipe560.jpg\" alt=\"easy chicken salad recipe\" title=\"easy chicken salad recipe\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-45204\">\u003c/a>\u003cbr>\n\u003cem>The recipe developer focuses on simple, \u003ca href=\"http://eatingrichly.com/03/parmesan-crusted-chicken/\">nutritious dishes\u003c/a> that taste good too. Photo: Diana Johnson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What's rewarding about what you do in your community cooking classes?\u003c/strong>\u003c/p>\n\u003cp>I enjoy hearing people's stories and seeing them have that light bulb moment like I had when I got that bag of groceries. Every time there are new people in my classes I want them to know I'm not just some foodie coming in and telling them what to do. It helps to share my story. I've talked with food bloggers who can't believe that some people don't make everything from scratch. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>But I've used the $1 box of noodles that were absolutely horrible and had no nutritional value but was the best I knew at the time. Still, it was a step above fast food. It gives me an understanding of what's realistic and that you have to take baby steps.\u003c/p>\n\n",
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"excerpt": "Formerly homeless and now the voice behind Eating Richly: Even When You're Broke, Diana Johnson talks with Sarah Henry about eating healthily on a shoestring, the hidden hungry, and teaching people to cook cheaply and well.",
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"description": "Formerly homeless and now the voice behind Eating Richly: Even When You're Broke, Diana Johnson talks with Sarah Henry about eating healthily on a shoestring, the hidden hungry, and teaching people to cook cheaply and well.",
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"headline": "Eating Richly: Even When You're Broke",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eating-richly-screenshot560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/eating-richly-screenshot560a.jpg\" alt=\"eating richly recipe page screenshot \" title=\"eating richly recipe page screenshot \" width=\"560\" height=\"506\" class=\"alignnone size-full wp-image-45224\">\u003c/a>\u003c/p>\n\u003cp>It's probably safe to say that there aren't too many formerly homeless food bloggers around. \u003c/p>\n\u003cp>But that perspective -- what it feels like to taste hunger and not know where your next meal is coming from -- informs everything about how \u003ca href=\"http://eatingrichly.com/about/\">Diana Johnson\u003c/a>, the voice behind \u003ca href=\"http://eatingrichly.com/\">Eating Richly: Even When You're Broke\u003c/a>, approaches her food blog, dedicated to penny-pinching, nutritious \u003ca href=\"http://eatingrichly.com/category/recipes/\">recipes\u003c/a> for those living on a shoestring or less. \u003c/p>\n\u003cp>The bubbly blonde with a heart as big as her smile was once part of the so-called hidden hungry, living in her car and finding food wherever she could. These days she's helping people down on their luck learn how to cook and eat well on a budget in free \u003ca href=\"http://eatingrichly.com/healthy-cooking-classes/\">community classes\u003c/a> in Auburn, Washington, where she lives, and through her online presence as well.\u003c/p>\n\u003cp>Johnson, 31, recently spoke about her experience at the \u003ca href=\"http://www.blogher.com/blogher-food-12\">BlogHer Food conference\u003c/a> in Seattle, where she appeared on a panel discussing \u003ca href=\"http://www.blogher.com/values-hunger-america-understanding-problem-galvinizing-community-action\">hunger in America\u003c/a> and community action to feed the needy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She caught up with \u003cstrong>Bay Area Bites\u003c/strong> during the two-day event.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Diana-Mixing-Bowl400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Diana-Mixing-Bowl300.jpg\" alt=\"Diana Johnson helps the hungry cook cheaply and eat well. Photo: Heather Johnson\" title=\"Diana Johnson helps the hungry cook cheaply and eat well. Photo: Heather Johnson\" width=\"300\" height=\"462\" class=\"alignnone size-full wp-image-45205\">\u003c/a>\u003cbr>\n\u003cem>Diana Johnson helps the hungry cook cheaply and eat well. Photo: Heather Johnson\u003cbr>\n\u003c/em>\u003cbr>\n\u003cstrong>Hunger is really personal for you. Can you tell us about that?\u003c/strong>\u003c/p>\n\u003cp>It all started when I lost my job suddenly during 2001, right after September 11. I worked in the tourism industry; I was a dancer on cruise ships and in hotels. All of a sudden, I did not have money for food. One month I literally only had a loaf of bread and a jar of peanut butter for the whole month. There were some days when I was so hungry. \u003c/p>\n\u003cp>I was a volunteer doing musical theater at the time and nobody knew. It was hard to go out and try to look for jobs and present myself when I was living in my car and I was weak and exhausted. Fortunately, I was living in Hawaii at the time, so I could shower at the beach. It was really easy to hide it.\u003c/p>\n\u003cp>\u003cstrong>What happened next?\u003c/strong>\u003c/p>\n\u003cp>I got a part-time job at Starbucks and after I got my first paycheck I was able to find a teeny tiny apartment. It was actually a storage shed that had been turned into an apartment by adding a toilet and a refrigerator. Once I paid my rent, my cell phone bill, and electricity for the month I only had one or two dollars a day for food.\u003c/p>\n\u003cp>That was when I started living off the \u003ca href=\"http://www.jackinthebox.com/menu/product.php?prod_id=value-menu\">Dollar Menu at Jack in the Box\u003c/a>. I would have a chicken sandwich every morning on my way to work and then if I felt I could spare another dollar I'd have two tacos for dinner in the evening. And I ate that way for over a year.\u003c/p>\n\u003cp>\u003cstrong>Did you find yourself getting creative about where to find free food?\u003c/strong>\u003c/p>\n\u003cp>I did. Fortunately in Hawaii there are a lot of fruit trees. My church had grapefruit and lychee trees. I knew all the different places around where there were trees I could pick fruit. I had friends who would say let's go out to eat and I would come just to tag along and say I wasn't really hungry and they'd let me finish up food they couldn't eat. That was also part of the reason I kept doing musical theater: We had potlucks all the time. And I was very blessed to have families in my church who would have me over for dinner.\u003c/p>\n\u003cp>\u003cstrong>What turned things around for you on the food front?\u003c/strong>\u003c/p>\n\u003cp>It was when a friend gave me a bag of groceries -- she knew me well enough to know I was struggling, although I don't think she knew just how much I was struggling -- and she also knew me well enough that she didn't just give me a bag of groceries. She said she and her husband had gone to the store on the same day and didn't realize it so they had extra food. She didn't want me to feel embarrassed.\u003c/p>\n\u003cp>I still remember what was in it: There were two cans of Dole pineapple, bell peppers, cans of beans, soy sauce, and much more. \u003ca href=\"http://eatingrichly.com/02/how-i-learned-to-cook-with-almost-no-money/\">I wrote it all down, it's on my site.\u003c/a> I was able to cook for myself for a week.\u003c/p>\n\u003cp>I felt so much better that week when I was eating real food instead of fast food. And that's when the light bulb went on for me: What if I take my $7-10 dollars a week to the grocery store? And so I became kind of a student of the grocery store, trying to figure out how to stretch my money, especially in a place like Hawaii, which is astronomically expensive.\u003c/p>\n\u003cp>I signed up for every free club card. At Starbucks, when people would throw out their newspapers, I would fish them out of the bin and search for coupons. I would look at all the discard bins in the store where they put things on sale because they're dented or about to expire and shop there.\u003c/p>\n\u003cp>This was the start of my journey learning to cook by using what I had or what was on sale. i had a lot of failures: The worst one was when I tried to use the buttermilk ranch dressing from Jack in the Box with ramen noodles and peas to try to make some kind of pasta. It was terrible.\u003c/p>\n\u003cp>But I also had some really great successes, like using the same ramen noodles with some soy sauce packets from a local sushi place -- I couldn't afford sushi but I would go in and take their soy sauce packets and honey packets from a fast food place -- and I used that to make something like a teriyaki sauce. And I'd toss that with some frozen or canned vegetables in a stir fry, maybe with some Spam (Spam is really big in Hawaii). I started with really bare bones stuff.\u003c/p>\n\u003cp>Then I learned how to slowly build a pantry. For example, if I only spent $7 one week, and was able to save $3, I'd have enough to buy a big bottle of soy sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/orange-maple-carrots-recipe400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/orange-maple-carrots-recipe300.jpg\" alt=\"orange maple carrots recipe\" title=\"orange maple carrots recipe\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-45209\">\u003c/a>\u003cbr>\n\u003cem>Johnson focuses on whole foods that nourish like this dish for \u003ca href=\"http://eatingrichly.com/11/maple-orange-carrots-recipe/\">Orange Maple Carrots\u003c/a>. Photo: Diana Johnson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Did your parents know?\u003c/strong> \u003c/p>\n\u003cp>My parents didn't know a lot of what was going on. After reading about it on my blog, my mom did let on that when she came out to visit back then she was very concerned. She told my dad that I was malnourished: She could just see it in my skin, eyes, and hair.\u003c/p>\n\u003cp>But I wouldn't have taken their help. At the time we didn't have a good relationship. I was running away from hurts in my life and still hadn't gotten to a place of self-acceptance to be able to then figure out how I fit with the rest of my family.\u003c/p>\n\u003cp>\u003cstrong>Why did you start blogging about eating on a budget?\u003c/strong>\u003c/p>\n\u003cp>My husband Eric and I met in Washington at church when I was visiting for my sister's college graduation. Three months after I moved there in 2006 we started dating. We actually got married a year to the day after our first date. He would ask me to cook things over again and because I didn't follow recipes, I would type them up on my personal blog -- I called it Dianasaur Dishes -- just so I could keep track of things. I would often put how we saved money on a recipe because we were still on a tight budget -- we made $12,000 between us for the first year we were married. We had about $100 a month for food. \u003c/p>\n\u003cp>\u003cstrong>Why did you change the name of your blog recently?\u003c/strong>\u003c/p>\n\u003cp>I chose Eating Richly because I wanted to focus on foods that are rich in both nutrients and flavor. I made the shift a few months ago. Dianasaur Dishes was just for me. But when people started telling me how helpful it was I realized that my blog wasn't just for me, it was for others too, and I really wanted to have a title that better described what the blog does.\u003c/p>\n\u003cp>Eric and I decided it was something we wanted to work on together as well. Dianasaur Dishes was mine. Eating Richly is ours. That's really important to me. He jokes he's the CTO: Chief technical officer. He's also my chief recipe tester and dish washer. And he also does videos: We shoot them together and he edits them.\u003c/p>\n\u003cp>\u003cstrong>Do you still cook on a budget at home and how do you cook now?\u003c/strong>\u003c/p>\n\u003cp>We're still very frugal: Yes, we're both earning and between the two of us, we were able to buy a house -- a foreclosure -- but money is still tight. We also host two exchange students -- they're teenage boys, they eat a lot -- so for the four of us we budget $400 a month on groceries. \u003c/p>\n\u003cp>I make most things from scratch now. I still have a few short-cut items that I'll buy like frozen ravioli -- the kind that are healthy, all natural, and ingredients that I recognize. Sometimes I'll get home and we've had stir fry three times in a row, (it's my go-to 15-minute meal), so we'll boil a pot of water and throw in some ravioli. We like very simple foods. We make lots of frittatas, omelets and salads. We eat sandwiches for lunch almost every day, we slice our own lunch meal--roast beef or turkey breast. I make my own mustard and pickles. I grind my own flour for cookies and pizza dough but i have not learned to bake my own bread well yet.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/healthy-banana-bread-recipe400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/healthy-banana-bread-recipe300.jpg\" alt=\"healthy banana bread recipe\" title=\"healthy banana bread recipe\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-45207\">\u003c/a>\u003cbr>\n\u003cem>Johnson's version of \u003ca href=\"http://eatingrichly.com/03/whole-wheat-banana-bread-recipe/\">Healthy Banana Bread\u003c/a>. Photo: Diana Johnson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What have you learned about working with the hungry for four years?\u003c/strong>\u003c/p>\n\u003cp>The biggest thing I've learned, in the program I created called \u003ca href=\"http://eatingrichly.com/healthy-cooking-classes/\">Healthy Cooking on a Tight Budget\u003c/a>, is something I should have known from my own experience: Hunger is not recognizable. You can be in a room full of people and not know that a tenth of them are struggling with hunger. Recently, at a food bank in my area, a doctor who had just lost his practice because of the economy came in because he didn't have money for food. Hunger is humbling for everyone.\u003c/p>\n\u003cp>\u003cstrong>Any myths about the hungry you'd like to debunk?\u003c/strong>\u003c/p>\n\u003cp>I don't think the stereotypes around hunger are always accurate. Some people think that those who are hungry are homeless or have made poor choices and that's why they're hungry. But there are so many people who are hungry from losing a job or getting injured and being unable to work or just because of circumstances like a death in the family. You just never know. It could be your neighbor, it could be your third grade teacher, or it could be you.\u003c/p>\n\u003cp>\u003cstrong>What are some of the challenges helping hungry people?\u003c/strong>\u003c/p>\n\u003cp>Some food banks have the mindset that we just need to get food to people, no matter what its nutritional value. That's something that I run into regularly. One of the food banks I teach classes at gives away giant platters of donated cakes to kids and families.\u003c/p>\n\u003cp>What really makes me sad is a lot of these people are taking the bus or walking to the food bank so they get their bag of groceries, and there are bags with apples, onions, and potatoes, and these huge trays of cupcakes. If they can't carry it all home they tend to leave the bag of apples and carry the cupcakes.\u003c/p>\n\u003cp>Sometimes it can just get discouraging and tiring -- there's so much need out there -- and sometimes people don't know what to do with basic staples like dried beans, rice, or plain yogurt. I'm creating specific recipes for these items that can just get stuck in the bag that goes home so people have some ideas about what to do with the ingredients they get.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/031212easy-chicken-salad-recipe560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/031212easy-chicken-salad-recipe560.jpg\" alt=\"easy chicken salad recipe\" title=\"easy chicken salad recipe\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-45204\">\u003c/a>\u003cbr>\n\u003cem>The recipe developer focuses on simple, \u003ca href=\"http://eatingrichly.com/03/parmesan-crusted-chicken/\">nutritious dishes\u003c/a> that taste good too. Photo: Diana Johnson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What's rewarding about what you do in your community cooking classes?\u003c/strong>\u003c/p>\n\u003cp>I enjoy hearing people's stories and seeing them have that light bulb moment like I had when I got that bag of groceries. Every time there are new people in my classes I want them to know I'm not just some foodie coming in and telling them what to do. It helps to share my story. I've talked with food bloggers who can't believe that some people don't make everything from scratch. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But I've used the $1 box of noodles that were absolutely horrible and had no nutritional value but was the best I knew at the time. Still, it was a step above fast food. It gives me an understanding of what's realistic and that you have to take baby steps.\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/24/2012/06/IMG_6580.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6580.jpg\" alt=\"Bourbon and Berry Cocktail\" title=\"Bourbon and Berry Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45081\">\u003c/a>\u003c/p>\n\u003cp>I love to cook. Most of my friends find that rather amusing, mostly because I always volunteer to man the kitchen during get-togethers. Despite being an extreme extravert, I am right at home slinging pizzas during a party and don't mind, to say the least. However, I admit...it's kind of nice when someone decides to join me in the kitchen. Collaborative cooking always leads to something bigger, different and usually better. \u003c/p>\n\u003cp>So when \u003ca href=\"https://twitter.com/#!/TheBeerWench\">Ashley V Routson\u003c/a> reached out to me about doing some cooking videos around using beer in cocktails, I was really excited. In fact, I believe I replied \"Hellz yah!\" This conversation was over Twitter after all. \u003c/p>\n\u003cp>To be up front, you'll find this video format to be a bit of a departure from my previous posts here. Just like collaborative cooking, it is the culmination of many talents. And I am quite proud of it. \u003c/p>\n\u003cp>We talk about beer (she is the Beer Wench on Twitter after all!), using it as an ingredient and how to make this very tasty cocktail. This recipe is developed around \u003ca href=\"http://www.trumer-international.com/\">Trumer Pils\u003c/a>, over in Berkeley. Now, I am sure for those of you who are beer enthusiasts, you might frown upon enjoying beer outside of the pint glass. And to that, I have only one proverbial thing to say: more for me!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Liquid Pie\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/1niuNdsh6rw\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>Ashley coined this drink \u003ca href=\"http://beermixology.com/2012/06/06/liquid-pie/\">Liquid Pie\u003c/a>. The bourbon provides subtle flavors of vanilla and caramel while the Pilsner adds some crust-like notes to the mix. And of course, the fresh berries bring it all home. \u003c/p>\n\u003cul>\n\u003cli>4-6 fresh blueberries\u003c/li>\n\u003cli>2 fresh blackberries\u003c/li>\n\u003cli>1/2 ounce of fresh lemon juice\u003c/li>\n\u003cli>1 ounce bourbon\u003c/li>\n\u003cli>1/2 ounce agave nectar\u003c/li>\n\u003cli>\u003ca href=\"http://www.trumer-international.com/\">Trumer Pils\u003c/a> for topping\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003c/ul>\n\u003cp>1. Add the berries and the lemon juice to a pint glass.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6412.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6412.jpg\" alt=\"Fresh Lemon Juice\" title=\"Fresh Lemon Juice\" width=\"500\" class=\"alignnone size-full wp-image-45079\">\u003c/a>\u003c/p>\n\u003cp>2. Muddle all of the ingredients.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6428.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6428.jpg\" alt=\"Mulling the Berries in Lemon Juice\" title=\"Mulling the Berries in Lemon Juice\" width=\"500\" class=\"alignnone size-full wp-image-45080\">\u003c/a>\u003c/p>\n\u003cp>3. Add the bourbon, agave nectar and ice. \u003c/p>\n\u003cp>4. Shake well and strain into a champagne flute. \u003c/p>\n\u003cp>5. Top with Pilsner. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6599.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6599.jpg\" alt=\"Bourbon and Berry Cocktail\" title=\"Bourbon and Berry Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45082\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\n\u003ca href=\"http://beermixology.com/\">BeerMixology.com\u003c/a>\u003c/p>\n\n",
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"excerpt": "Called \"Liquid Pie,\" this cocktail is a combination of bourbon, berries and beer. The bourbon provides subtle flavors of vanilla and caramel while the Pilsner adds some crust-like notes to the mix. And of course, the fresh berries bring it all home. You'll swear it tastes like pie!",
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"title": "Liquid Pie: Bourbon and Berry Cocktail (Made with Beer) | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6580.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6580.jpg\" alt=\"Bourbon and Berry Cocktail\" title=\"Bourbon and Berry Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45081\">\u003c/a>\u003c/p>\n\u003cp>I love to cook. Most of my friends find that rather amusing, mostly because I always volunteer to man the kitchen during get-togethers. Despite being an extreme extravert, I am right at home slinging pizzas during a party and don't mind, to say the least. However, I admit...it's kind of nice when someone decides to join me in the kitchen. Collaborative cooking always leads to something bigger, different and usually better. \u003c/p>\n\u003cp>So when \u003ca href=\"https://twitter.com/#!/TheBeerWench\">Ashley V Routson\u003c/a> reached out to me about doing some cooking videos around using beer in cocktails, I was really excited. In fact, I believe I replied \"Hellz yah!\" This conversation was over Twitter after all. \u003c/p>\n\u003cp>To be up front, you'll find this video format to be a bit of a departure from my previous posts here. Just like collaborative cooking, it is the culmination of many talents. And I am quite proud of it. \u003c/p>\n\u003cp>We talk about beer (she is the Beer Wench on Twitter after all!), using it as an ingredient and how to make this very tasty cocktail. This recipe is developed around \u003ca href=\"http://www.trumer-international.com/\">Trumer Pils\u003c/a>, over in Berkeley. Now, I am sure for those of you who are beer enthusiasts, you might frown upon enjoying beer outside of the pint glass. And to that, I have only one proverbial thing to say: more for me!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Liquid Pie\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"281\" src=\"http://www.youtube.com/embed/1niuNdsh6rw\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>Ashley coined this drink \u003ca href=\"http://beermixology.com/2012/06/06/liquid-pie/\">Liquid Pie\u003c/a>. The bourbon provides subtle flavors of vanilla and caramel while the Pilsner adds some crust-like notes to the mix. And of course, the fresh berries bring it all home. \u003c/p>\n\u003cul>\n\u003cli>4-6 fresh blueberries\u003c/li>\n\u003cli>2 fresh blackberries\u003c/li>\n\u003cli>1/2 ounce of fresh lemon juice\u003c/li>\n\u003cli>1 ounce bourbon\u003c/li>\n\u003cli>1/2 ounce agave nectar\u003c/li>\n\u003cli>\u003ca href=\"http://www.trumer-international.com/\">Trumer Pils\u003c/a> for topping\u003c/li>\n\u003cli>Ice\u003c/li>\n\u003c/ul>\n\u003cp>1. Add the berries and the lemon juice to a pint glass.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6412.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6412.jpg\" alt=\"Fresh Lemon Juice\" title=\"Fresh Lemon Juice\" width=\"500\" class=\"alignnone size-full wp-image-45079\">\u003c/a>\u003c/p>\n\u003cp>2. Muddle all of the ingredients.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6428.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6428.jpg\" alt=\"Mulling the Berries in Lemon Juice\" title=\"Mulling the Berries in Lemon Juice\" width=\"500\" class=\"alignnone size-full wp-image-45080\">\u003c/a>\u003c/p>\n\u003cp>3. Add the bourbon, agave nectar and ice. \u003c/p>\n\u003cp>4. Shake well and strain into a champagne flute. \u003c/p>\n\u003cp>5. Top with Pilsner. \u003c/p>\n\u003cp>Enjoy!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6599.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_6599.jpg\" alt=\"Bourbon and Berry Cocktail\" title=\"Bourbon and Berry Cocktail\" width=\"500\" class=\"alignnone size-full wp-image-45082\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\n\u003ca href=\"http://beermixology.com/\">BeerMixology.com\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Top 5 Local Wines that Made the Cut at Pinot Days",
"title": "Top 5 Local Wines that Made the Cut at Pinot Days",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Pinot-Days.jpg\">\u003cimg class=\"alignnone size-full wp-image-44761\" title=\"Pinot Days\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Pinot-Days.jpg\" alt=\"Pinot Days\" width=\"500\" height=\"323\">\u003c/a>\u003cbr>\nPinot Noir has been called the 'Heart Break' grape because it is so hard to make a good wine and when one does, well, fanatics have been known to weep. It's the diva of varietals, finicky and thus expensive to grow. And while Chardonnay and Merlot may be more popular, Pinot has a steady, nearly cult-like following (in no small part due to the central California road trip movie, \"\u003ca href=\"http://www.foxsearchlight.com/sideways/\">Sideways\u003c/a>\"). One of the biggest Pinot events of the year is \u003ca href=\"http://www.pinotdays.com/Festivals/San_Francisco.asp\">Pinot Days\u003c/a> at San Francisco's Fort Mason. Pinotphiles turned up in droves to taste through hundreds of spicy, silky, earthy, cherry-overtoned Pinots from California, Oregon, Washington and points even farther.\u003c/p>\n\u003cp>After two hours of sipping, swirling, sometimes swallowing but mostly spitting, I emerged from the Festival Pavillion with berry stained teeth and nearly unintelligible notes of interesting Pinots. It helps to have some kind of focus when you are entering a tasting event with nearly 500 wines and a bunch of Pinot freaks, such as myself. I went in search of local, undiscovered gems and found several which I have narrowed down to five, all south of fifty bucks (often the bottom line for a really good bottle of Pinot).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Freeman2.jpg\">\u003cimg class=\"alignnone size-full wp-image-44758\" title=\"Freeman Wines\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Freeman2.jpg\" alt=\"Freeman Wines\" width=\"500\" height=\"429\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.freemanwinery.com/\">\u003cstrong>Freeman\u003c/strong>\u003c/a>\u003cbr>\nThe 2010 Keefer Ranch, Pinot Noir ($46) was an immediate hit with me. It was crisp and earthy. This vineyard sits in the middle of Green Valley, a couple of miles in from the town of Bodega, and has that Pinot taste that is so specific to the Russian River Valley, silky and smooth with notes of lush, ripe cherries. Get it while you can, Freeman made 320 (750ml) cases of this one. Every one of Freeman's award winning wines that I tried at Pinot Days made me salivate.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/wrath.jpg\">\u003cimg class=\"alignnone size-full wp-image-45069\" title=\"Wrath wines\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/wrath.jpg\" alt=\"Wrath wines\" width=\"500\" height=\"343\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.wrathwines.com/\">\u003cstrong>Wrath\u003c/strong>\u003c/a>\u003cbr>\nThis Monterey County winemaker is located in the town of Soledad and has a tasting room in Carmel. I tried the award winning 2009 Wrath McIntyre Vineyard Pinot Noir from the Santa Lucia Highlands. It goes for $49 and is rich with hints of boysenberry yet a bit savory, too. Wrath makes great wines and several are more affordable than this Pinot Noir including their Rose of Pinot Noir, Chardonnay, several killer Syrahs and a Monterey Sauvignon Blanc.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0331.jpg\">\u003cimg class=\"alignnone size-full wp-image-44829\" title=\"Fort Ross Wines\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0331.jpg\" alt=\"Fort Ross Wines\" width=\"502\" height=\"350\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fortrossvineyard.com/\">\u003cstrong>Fort Ross\u003c/strong> \u003c/a>\u003cbr>\nFort Ross, located on the northern coast of Sonoma County, makes a variety of good Pinots at a decent price point. My favorite is Symposium. I actually discovered it at \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a> in San Francisco's Dogpatch and was happy to be reminded of it at Pinot Days. While the 2009 Pinot Noir Fort Ross Symposium from the Sonoma Coast is still a stand out at $32, their other Pinots, as well as a low oak Chardonnay, were very, very, very good.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0318.jpg\">\u003cimg class=\"alignnone size-full wp-image-44832\" title=\"Jake and Ben Fetzer of Masut Wines\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0318.jpg\" alt=\"Jake and Ben Fetzer of Masut Wines\" width=\"500\" height=\"406\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.masut.com/\">\u003cstrong>Masut\u003c/strong> \u003c/a>\u003cbr>\nBrothers Jake and Ben Fetzer have inherited the family gene for winemaking. One sip of the Masut 2010 Estate Vineyard ($40) Pinot and there is no doubt. It is ruby red in color and lush with cherry overtones and spices. This Pinot is a complex wine full of taste. These guys are farming land that borders the Fetzer Home Ranch they grew up on between Willits and Ukiah. Says Ben Fetzer of their rural vineyards, \"Most people think they are lost when they get here.\" Sometimes one has to get lost to really make a discovery.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0341.jpg\">\u003cimg class=\"alignnone size-full wp-image-44833\" title=\"Abiouness Wines\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0341.jpg\" alt=\"Abiouness Wines\" width=\"500\" height=\"381\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://abiounesswines.com/\">\u003cstrong>Abiouness\u003c/strong>\u003c/a>\u003cbr>\nLast but not least is Abiouness named after the owner and winemaker, Nicole Abiouness who says the name is a compliment to her Lebanese father. The 2008 Stanly Ranch Pinot from Carneros ($38) is a very small production, only 218 cases were made. This is typical California Pinot, fruit forward and smooth with a long, lush finish. Others, too, must think highly of Abiouness, her wines have been found at such lofty restaurants as \u003ca href=\"http://www.frenchlaundry.com/\">The French Laundry\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Pinotphiles turned up in droves to taste their favorite grape at San Francisco's Pinot Days. I went in search of local, undiscovered gems and found several which I have narrowed down to five, all south of fifty bucks (often the bottom line for a really good bottle of Pinot). ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Pinot-Days.jpg\">\u003cimg class=\"alignnone size-full wp-image-44761\" title=\"Pinot Days\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Pinot-Days.jpg\" alt=\"Pinot Days\" width=\"500\" height=\"323\">\u003c/a>\u003cbr>\nPinot Noir has been called the 'Heart Break' grape because it is so hard to make a good wine and when one does, well, fanatics have been known to weep. It's the diva of varietals, finicky and thus expensive to grow. And while Chardonnay and Merlot may be more popular, Pinot has a steady, nearly cult-like following (in no small part due to the central California road trip movie, \"\u003ca href=\"http://www.foxsearchlight.com/sideways/\">Sideways\u003c/a>\"). One of the biggest Pinot events of the year is \u003ca href=\"http://www.pinotdays.com/Festivals/San_Francisco.asp\">Pinot Days\u003c/a> at San Francisco's Fort Mason. Pinotphiles turned up in droves to taste through hundreds of spicy, silky, earthy, cherry-overtoned Pinots from California, Oregon, Washington and points even farther.\u003c/p>\n\u003cp>After two hours of sipping, swirling, sometimes swallowing but mostly spitting, I emerged from the Festival Pavillion with berry stained teeth and nearly unintelligible notes of interesting Pinots. It helps to have some kind of focus when you are entering a tasting event with nearly 500 wines and a bunch of Pinot freaks, such as myself. I went in search of local, undiscovered gems and found several which I have narrowed down to five, all south of fifty bucks (often the bottom line for a really good bottle of Pinot).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Freeman2.jpg\">\u003cimg class=\"alignnone size-full wp-image-44758\" title=\"Freeman Wines\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Freeman2.jpg\" alt=\"Freeman Wines\" width=\"500\" height=\"429\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.freemanwinery.com/\">\u003cstrong>Freeman\u003c/strong>\u003c/a>\u003cbr>\nThe 2010 Keefer Ranch, Pinot Noir ($46) was an immediate hit with me. It was crisp and earthy. This vineyard sits in the middle of Green Valley, a couple of miles in from the town of Bodega, and has that Pinot taste that is so specific to the Russian River Valley, silky and smooth with notes of lush, ripe cherries. Get it while you can, Freeman made 320 (750ml) cases of this one. Every one of Freeman's award winning wines that I tried at Pinot Days made me salivate.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/wrath.jpg\">\u003cimg class=\"alignnone size-full wp-image-45069\" title=\"Wrath wines\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/wrath.jpg\" alt=\"Wrath wines\" width=\"500\" height=\"343\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wrathwines.com/\">\u003cstrong>Wrath\u003c/strong>\u003c/a>\u003cbr>\nThis Monterey County winemaker is located in the town of Soledad and has a tasting room in Carmel. I tried the award winning 2009 Wrath McIntyre Vineyard Pinot Noir from the Santa Lucia Highlands. It goes for $49 and is rich with hints of boysenberry yet a bit savory, too. Wrath makes great wines and several are more affordable than this Pinot Noir including their Rose of Pinot Noir, Chardonnay, several killer Syrahs and a Monterey Sauvignon Blanc.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0331.jpg\">\u003cimg class=\"alignnone size-full wp-image-44829\" title=\"Fort Ross Wines\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0331.jpg\" alt=\"Fort Ross Wines\" width=\"502\" height=\"350\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fortrossvineyard.com/\">\u003cstrong>Fort Ross\u003c/strong> \u003c/a>\u003cbr>\nFort Ross, located on the northern coast of Sonoma County, makes a variety of good Pinots at a decent price point. My favorite is Symposium. I actually discovered it at \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a> in San Francisco's Dogpatch and was happy to be reminded of it at Pinot Days. While the 2009 Pinot Noir Fort Ross Symposium from the Sonoma Coast is still a stand out at $32, their other Pinots, as well as a low oak Chardonnay, were very, very, very good.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0318.jpg\">\u003cimg class=\"alignnone size-full wp-image-44832\" title=\"Jake and Ben Fetzer of Masut Wines\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0318.jpg\" alt=\"Jake and Ben Fetzer of Masut Wines\" width=\"500\" height=\"406\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.masut.com/\">\u003cstrong>Masut\u003c/strong> \u003c/a>\u003cbr>\nBrothers Jake and Ben Fetzer have inherited the family gene for winemaking. One sip of the Masut 2010 Estate Vineyard ($40) Pinot and there is no doubt. It is ruby red in color and lush with cherry overtones and spices. This Pinot is a complex wine full of taste. These guys are farming land that borders the Fetzer Home Ranch they grew up on between Willits and Ukiah. Says Ben Fetzer of their rural vineyards, \"Most people think they are lost when they get here.\" Sometimes one has to get lost to really make a discovery.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0341.jpg\">\u003cimg class=\"alignnone size-full wp-image-44833\" title=\"Abiouness Wines\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0341.jpg\" alt=\"Abiouness Wines\" width=\"500\" height=\"381\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://abiounesswines.com/\">\u003cstrong>Abiouness\u003c/strong>\u003c/a>\u003cbr>\nLast but not least is Abiouness named after the owner and winemaker, Nicole Abiouness who says the name is a compliment to her Lebanese father. The 2008 Stanly Ranch Pinot from Carneros ($38) is a very small production, only 218 cases were made. This is typical California Pinot, fruit forward and smooth with a long, lush finish. Others, too, must think highly of Abiouness, her wines have been found at such lofty restaurants as \u003ca href=\"http://www.frenchlaundry.com/\">The French Laundry\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"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",
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"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.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"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?",
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"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",
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"politicalbreakdown": {
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"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.",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"source": "kqed",
"order": 16
},
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Science-Friday-Podcast-Tile-360x360-1.jpg",
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},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
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