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"title": "How to Prevent Food Waste: A Primer for Home Cooks",
"headTitle": "How to Prevent Food Waste: A Primer for Home Cooks | KQED",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/rotten.tomato.istock.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/rotten.tomato.istock.jpg\" alt=\"rotten tomato\" title=\"rotten tomato\" width=\"425\" height=\"282\" class=\"alignnone size-full wp-image-43644\">\u003c/a>\u003c/p>\n\u003cp>Who hasn’t let lettuce languish at the bottom of the fridge until it resembles green slime? Anyone guilty of forgetting pantry items long past their expiration date? \u003c/p>\n\u003cp>American consumers are good at allowing food to go bad. Consider these staggering statistics, mostly gleaned from a recent expert panel on food waste at the Sustainable Foods Institute, a media conference held in conjunction with the \u003ca href=\"http://www.montereybayaquarium.org/vi/vi_events/cooking/\">Monterey Bay Aquarium’s Cooking for Solutions\u003c/a> events:\u003c/p>\n\u003col>\n\u003cli>Almost 40 percent of the food grown and produced in the United States isn’t eaten.\u003c/li>\n\u003cli>The typical household wastes one quarter of all perishable edibles that come into the kitchen.\u003c/li>\n\u003cli>Every day the U.S. wastes enough food to fill the Rose Bowl, which seats 90,000.\u003c/li>\n\u003cli>The U.S. is the number one waster of food in the world, yet 1 out of 6 in this country go hungry.\u003c/li>\n\u003cli>The average American household allows $500 worth of produce to spoil a year and wastes around $2,200 worth of food annually.\u003c/li>\n\u003cli>Some 97 percent of discarded food ends up in landfills, where it produces methane, a greenhouse gas about 25 times as potent as carbon dioxide.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/moldy.leftovers.istock.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/moldy.leftovers.istock.jpg\" alt=\"mold in cup\" title=\"mold in cup\" width=\"403\" height=\"298\" class=\"alignnone size-full wp-image-43643\">\u003c/a>\u003c/p>\n\u003cp>Chew on those numbers for a minute. Then find ideas below from panelists like food waste expert \u003ca href=\"http://www.wastedfood.com/\">Jonathan Bloom\u003c/a>, author of \u003cem>\u003ca href=\"http://www.americanwastelandbook.com/\">American Wasteland\u003c/a>\u003c/em>, and celebrity chef \u003ca href=\"http://www.butterrestaurant.com/#/about\">Alex Guarnaschelli\u003c/a>, who took part in \u003ca href=\"http://www.foodnetwork.com/food-network-specials/the-big-waste/index.html\">“The Big Waste,”\u003c/a> a Food Network show in which chefs prepared a feast for 100 using food destined for the trash. \u003c/p>\n\u003col>\n\u003cli>\u003cstrong>Buy Less:\u003c/strong> Shop more often and purchase just the food items you need. If frequent, smaller trips to the grocery store or farmers market aren’t an option, then plan meals and make a detailed shopping list to keep impulse and excess buying in check. Consumers need to get over the mind set, Broom cautions, of filling the fridge to the brim. And if you’re a weekly shopper, leave one or two nights open for repurposing leftovers.\u003c/li>\n\u003cli>\u003cstrong>Rethink Portion Size:\u003c/strong> Most cooks want to feed family and friends well and err on the side of generous servings. But such thinking contributes to a phenomenon known as plate waste: Uneaten food headed straight for the compost bin or (worse) garbage pail. Instead, try small servings the first time around, and place seconds within easy reach on the table. Or serve food family style, where individuals can help themselves. As one conference participant pointed out, overeating is a form of food waste too and many eaters feel compelled by culture or conditioning to eat everything dished up for dinner.\u003c/li>\n\u003cli>\u003cstrong>Love Leftovers:\u003c/strong> Pack that extra pasta and salad (keep dressing on the side to avoid gluggy greens) into containers for the next day’s work or school lunch. Or turn leftovers into an entirely new dish for a future dinner: Excess chicken can make its way into a rice bowl or pasta dish. A pot of beans can be transformed into a soup or stew. Stale bread, as \u003ca href=\"http://www.tamareadler.com/\">Tamar Adler\u003c/a> notes in her ode to \u003ca href=\"http://www.nytimes.com/2011/11/22/opinion/thanksgiving-thrift-the-holiday-as-a-model-for-sustainable-cooking.html?pagewanted=all\"> sustainable cooking\u003c/a>, \u003cem>\u003ca href=\"http://www.tamareadler.com/book/about/\">An Everlasting Meal\u003c/a>\u003c/em>, can find a happy home in bread soup (\u003cem>pappa al pomodoro\u003c/em>) or salad (\u003cem>panzanella\u003c/em>).\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/moldy.bread_.istock.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/moldy.bread_.istock.jpg\" alt=\"moldy bread\" title=\"moldy bread\" width=\"471\" height=\"255\" class=\"alignnone size-full wp-image-43642\">\u003c/a>\u003c/p>\n\u003cli>\u003cstrong>Make the Freezer a Friend:\u003c/strong> Lots of food items get a second chance thanks to the freezer. Extra stock, pasta sauce, or tomato paste can be stored in individual servings in an ice cube tray. Ripening fruit such as berries or bananas (peeled) can go from freezer to smoothies or baked goods. Bread and rice freeze well, as do nuts, which are less likely to go rancid in the cold. Most leftovers, stored in air-tight, clear containers, are good candidates for freezing for future use. (Label and date items to jog your memory regarding contents.)\n\u003c/li>\n\u003cli>\u003cstrong>Learn Label Lingo:\u003c/strong> Expiration dates like “sell by,” “use by” and “best before” may indicate when a food item is at its optimal quality, says Bloom, but don’t necessarily equate to a ‘toss by” date. Your nose, eyes, and taste buds are often the best indication that something has gone off. This \u003ca href=\"http://www.webmd.com/food-recipes/guide/do-food-expiration-dates-matter\">guide to expiration dates\u003c/a> can also help you determine whether to dish up a food or ditch it in the compost.\u003c/li>\n\u003cli>\u003cstrong>Embrace Imperfect Foods:\u003c/strong> Chef Guarnaschelli encouraged panel participants to “buy something imperfect today.” A gently bruised peach can go in a smoothie, an oddly-shaped egg can find a home in an omelette, a slightly soft avocado might wind up in a dip. “Imperfect doesn’t mean inedible,” adds Bloom, who advises cutting off bruises and blemishes on produce. Bonus: As anyone who has shopped the Berkeley Bowl seconds section knows, less than stellar looking fruits and veggies cost less too.\u003c/li>\n\u003cli>\u003cstrong>Cook creatively:\u003c/strong> Conference panelist \u003ca href=\"http://www.rickbayless.com/\">Rick Bayless\u003c/a>, the chef-restaurateur, cookbook author, and television personality who has long focused on Mexican cuisine, says that Americans need to become a culture of cooks to prevent waste. Instead of giving cooking lessons, he notes, professional chefs should give anti-food waste lessons. “‘Food waste'” is a first-world problem,” adds Bayless, “in the rest of the world, what we think of as waste gets eaten.” A roast chicken, say, can form the basis of a dinner. Leftover meat goes in tacos, salads, or sandwiches. The carcass can make soup stock.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/compost1.istock.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/compost1.istock.jpg\" alt=\"compost\" title=\"compost\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-43641\">\u003c/a>\u003c/p>\n\u003cli>\u003cstrong>Preserve Abundant Produce:\u003c/strong> Canning excess tomatoes, jamming extra apricots, pickling surplus green beans, are all ways of extending produce life and adding to a kitchen pantry, in households with the skills, time, and interest in taking on such projects.\u003c/li>\n\u003cli>\u003cstrong>Compost with Care:\u003c/strong> Most landfills are packed with discarded food scraps that are unlikely to ever break down. But rotten food will biodegrade and can be recycled as compost. That said, Bloom encourages consumers to try to use food before composting it, since composting has a carbon footprint. “Composting is great,” he says, “but producing too much food, and then composting the excess to then grow more food is a broken approach.”\u003c/li>\n\u003cli>\u003cstrong>Give Away Excess:\u003c/strong> \u003ca href=\"http://www.shareable.net/blog/gleaning-for-good-an-old-idea-is-new-again\">Glean\u003c/a> from your own garden (or kitchen) and find a food bank, homeless shelter, or food pantry who could put these edibles to use. It’s a win-win: You’ll feel good about \u003ca href=\"http://www.shareable.net/blog/how-to-glean-for-good\">feeding someone who is hungry\u003c/a> and free yourself from guilt over food waste.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cem>“The Big Waste” on the Food Network explores restaurant food waste — and turns it into a gourmet meal for a crowd.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Guilty of letting salad greens go limp or yogurt languish long past its use-by date? You're not alone. Sarah Henry offers tips on how to prevent food waste at home.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/rotten.tomato.istock.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/rotten.tomato.istock.jpg\" alt=\"rotten tomato\" title=\"rotten tomato\" width=\"425\" height=\"282\" class=\"alignnone size-full wp-image-43644\">\u003c/a>\u003c/p>\n\u003cp>Who hasn’t let lettuce languish at the bottom of the fridge until it resembles green slime? Anyone guilty of forgetting pantry items long past their expiration date? \u003c/p>\n\u003cp>American consumers are good at allowing food to go bad. Consider these staggering statistics, mostly gleaned from a recent expert panel on food waste at the Sustainable Foods Institute, a media conference held in conjunction with the \u003ca href=\"http://www.montereybayaquarium.org/vi/vi_events/cooking/\">Monterey Bay Aquarium’s Cooking for Solutions\u003c/a> events:\u003c/p>\n\u003col>\n\u003cli>Almost 40 percent of the food grown and produced in the United States isn’t eaten.\u003c/li>\n\u003cli>The typical household wastes one quarter of all perishable edibles that come into the kitchen.\u003c/li>\n\u003cli>Every day the U.S. wastes enough food to fill the Rose Bowl, which seats 90,000.\u003c/li>\n\u003cli>The U.S. is the number one waster of food in the world, yet 1 out of 6 in this country go hungry.\u003c/li>\n\u003cli>The average American household allows $500 worth of produce to spoil a year and wastes around $2,200 worth of food annually.\u003c/li>\n\u003cli>Some 97 percent of discarded food ends up in landfills, where it produces methane, a greenhouse gas about 25 times as potent as carbon dioxide.\u003c/li>\n\u003c/ol>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/moldy.leftovers.istock.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/moldy.leftovers.istock.jpg\" alt=\"mold in cup\" title=\"mold in cup\" width=\"403\" height=\"298\" class=\"alignnone size-full wp-image-43643\">\u003c/a>\u003c/p>\n\u003cp>Chew on those numbers for a minute. Then find ideas below from panelists like food waste expert \u003ca href=\"http://www.wastedfood.com/\">Jonathan Bloom\u003c/a>, author of \u003cem>\u003ca href=\"http://www.americanwastelandbook.com/\">American Wasteland\u003c/a>\u003c/em>, and celebrity chef \u003ca href=\"http://www.butterrestaurant.com/#/about\">Alex Guarnaschelli\u003c/a>, who took part in \u003ca href=\"http://www.foodnetwork.com/food-network-specials/the-big-waste/index.html\">“The Big Waste,”\u003c/a> a Food Network show in which chefs prepared a feast for 100 using food destined for the trash. \u003c/p>\n\u003col>\n\u003cli>\u003cstrong>Buy Less:\u003c/strong> Shop more often and purchase just the food items you need. If frequent, smaller trips to the grocery store or farmers market aren’t an option, then plan meals and make a detailed shopping list to keep impulse and excess buying in check. Consumers need to get over the mind set, Broom cautions, of filling the fridge to the brim. And if you’re a weekly shopper, leave one or two nights open for repurposing leftovers.\u003c/li>\n\u003cli>\u003cstrong>Rethink Portion Size:\u003c/strong> Most cooks want to feed family and friends well and err on the side of generous servings. But such thinking contributes to a phenomenon known as plate waste: Uneaten food headed straight for the compost bin or (worse) garbage pail. Instead, try small servings the first time around, and place seconds within easy reach on the table. Or serve food family style, where individuals can help themselves. As one conference participant pointed out, overeating is a form of food waste too and many eaters feel compelled by culture or conditioning to eat everything dished up for dinner.\u003c/li>\n\u003cli>\u003cstrong>Love Leftovers:\u003c/strong> Pack that extra pasta and salad (keep dressing on the side to avoid gluggy greens) into containers for the next day’s work or school lunch. Or turn leftovers into an entirely new dish for a future dinner: Excess chicken can make its way into a rice bowl or pasta dish. A pot of beans can be transformed into a soup or stew. Stale bread, as \u003ca href=\"http://www.tamareadler.com/\">Tamar Adler\u003c/a> notes in her ode to \u003ca href=\"http://www.nytimes.com/2011/11/22/opinion/thanksgiving-thrift-the-holiday-as-a-model-for-sustainable-cooking.html?pagewanted=all\"> sustainable cooking\u003c/a>, \u003cem>\u003ca href=\"http://www.tamareadler.com/book/about/\">An Everlasting Meal\u003c/a>\u003c/em>, can find a happy home in bread soup (\u003cem>pappa al pomodoro\u003c/em>) or salad (\u003cem>panzanella\u003c/em>).\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/moldy.bread_.istock.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/moldy.bread_.istock.jpg\" alt=\"moldy bread\" title=\"moldy bread\" width=\"471\" height=\"255\" class=\"alignnone size-full wp-image-43642\">\u003c/a>\u003c/p>\n\u003cli>\u003cstrong>Make the Freezer a Friend:\u003c/strong> Lots of food items get a second chance thanks to the freezer. Extra stock, pasta sauce, or tomato paste can be stored in individual servings in an ice cube tray. Ripening fruit such as berries or bananas (peeled) can go from freezer to smoothies or baked goods. Bread and rice freeze well, as do nuts, which are less likely to go rancid in the cold. Most leftovers, stored in air-tight, clear containers, are good candidates for freezing for future use. (Label and date items to jog your memory regarding contents.)\n\u003c/li>\n\u003cli>\u003cstrong>Learn Label Lingo:\u003c/strong> Expiration dates like “sell by,” “use by” and “best before” may indicate when a food item is at its optimal quality, says Bloom, but don’t necessarily equate to a ‘toss by” date. Your nose, eyes, and taste buds are often the best indication that something has gone off. This \u003ca href=\"http://www.webmd.com/food-recipes/guide/do-food-expiration-dates-matter\">guide to expiration dates\u003c/a> can also help you determine whether to dish up a food or ditch it in the compost.\u003c/li>\n\u003cli>\u003cstrong>Embrace Imperfect Foods:\u003c/strong> Chef Guarnaschelli encouraged panel participants to “buy something imperfect today.” A gently bruised peach can go in a smoothie, an oddly-shaped egg can find a home in an omelette, a slightly soft avocado might wind up in a dip. “Imperfect doesn’t mean inedible,” adds Bloom, who advises cutting off bruises and blemishes on produce. Bonus: As anyone who has shopped the Berkeley Bowl seconds section knows, less than stellar looking fruits and veggies cost less too.\u003c/li>\n\u003cli>\u003cstrong>Cook creatively:\u003c/strong> Conference panelist \u003ca href=\"http://www.rickbayless.com/\">Rick Bayless\u003c/a>, the chef-restaurateur, cookbook author, and television personality who has long focused on Mexican cuisine, says that Americans need to become a culture of cooks to prevent waste. Instead of giving cooking lessons, he notes, professional chefs should give anti-food waste lessons. “‘Food waste'” is a first-world problem,” adds Bayless, “in the rest of the world, what we think of as waste gets eaten.” A roast chicken, say, can form the basis of a dinner. Leftover meat goes in tacos, salads, or sandwiches. The carcass can make soup stock.\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/compost1.istock.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/compost1.istock.jpg\" alt=\"compost\" title=\"compost\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-43641\">\u003c/a>\u003c/p>\n\u003cli>\u003cstrong>Preserve Abundant Produce:\u003c/strong> Canning excess tomatoes, jamming extra apricots, pickling surplus green beans, are all ways of extending produce life and adding to a kitchen pantry, in households with the skills, time, and interest in taking on such projects.\u003c/li>\n\u003cli>\u003cstrong>Compost with Care:\u003c/strong> Most landfills are packed with discarded food scraps that are unlikely to ever break down. But rotten food will biodegrade and can be recycled as compost. That said, Bloom encourages consumers to try to use food before composting it, since composting has a carbon footprint. “Composting is great,” he says, “but producing too much food, and then composting the excess to then grow more food is a broken approach.”\u003c/li>\n\u003cli>\u003cstrong>Give Away Excess:\u003c/strong> \u003ca href=\"http://www.shareable.net/blog/gleaning-for-good-an-old-idea-is-new-again\">Glean\u003c/a> from your own garden (or kitchen) and find a food bank, homeless shelter, or food pantry who could put these edibles to use. It’s a win-win: You’ll feel good about \u003ca href=\"http://www.shareable.net/blog/how-to-glean-for-good\">feeding someone who is hungry\u003c/a> and free yourself from guilt over food waste.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cem>“The Big Waste” on the Food Network explores restaurant food waste — and turns it into a gourmet meal for a crowd.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "A Taste of Laos in East Oakland",
"title": "A Taste of Laos in East Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Nai-Siew-Saechao-May-Yan-Saechao.jpg\">\u003cimg class=\"alignnone size-full wp-image-43594\" title=\"Nai Siew Saechao and May Yan Saechao share a laugh talking about the herbs they grow at Peralta Hacienda Historical Park in Oakland.\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Nai-Siew-Saechao-May-Yan-Saechao.jpg\" alt=\"Nai Siew Saechao and May Yan Saechao share a laugh talking about the herbs they grow at Peralta Hacienda Historical Park in Oakland.\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Nai Siew Saechao (l) and May Yan Saechao (r) share a laugh talking about the herbs they grow at Peralta Hacienda Historical Park in Oakland. Photo: KQED/Don Clyde\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://en.wikipedia.org/wiki/Iu_Mien_American\">Mien\u003c/a> people of Laos had to leave in a hurry after the end of the Vietnam War. Like another Southeast Asian minority, the \u003ca href=\"http://en.wikipedia.org/wiki/Hmong_people\">Hmong\u003c/a>, the Mien supported the US (specifically, the CIA and \u003ca href=\"http://en.wikipedia.org/wiki/Royal_Lao_Army\">Royal Lao Army\u003c/a>). So when the US pulled out of Vietnam and Laos, many Mien made a run for the Thai border.\u003c/p>\n\u003cp>“We left everything!” says Nai Siew Saechao, 77, of Oakland. “Cows, horse, pig, chickens. And of course the grain. The rice, corn. You can’t carry it.”\u003c/p>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F108186813\">\u003c/iframe>\u003c/p>\n\u003cp>Like many Mien, Saecho first ended up in a Thai refugee camp, then moved overseas. Decades later, she’s growing a taste of home in the heart of East Oakland’s Fruitvale neighborhood, at the \u003ca href=\"http://www.peraltahacienda.org/pages/main.php?pageid=1&pagecategory=1\">Peralta Hacienda Historical Park\u003c/a>. It’s part of a joint program between the park and \u003ca href=\"http://www.lfcd.org/\">Lao Family Community Development\u003c/a>. The idea is to give elderly refugees a place to do what they grew up doing: growing their own food. Westerners called it \"subsistence farming,\" but that doesn't communicate the joy these gardeners cultivate along with their vegetables.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The farmers grow many things we're all familiar with: pumpkins, corn, squash and so on. But perhaps the most interesting plants come straight from seed sent by family and friends back in Laos and Thailand.\u003c/p>\n\u003cp>Tafoo Saechao (it’s a common surname among the Mien) is a counselor for Lao Family, which estimates at least 450-500 Mien seniors in Oakland arrived in the early 1980s: all with little to no English-speaking skills.\u003c/p>\n\u003cp>Even Tafoo, who serves as our interpreter, struggles to name everything the farmers are growing. “Back in Laos, they grow many kinds [of beans].” Laughing as he points to one variety, he says “It’s a funny name but I don’t know how to say it in English. One kind of bean they call chicken crow’s bean.\u003cem> Jae gai dop\u003c/em>. They have many names. And many kinds: long ones, short ones, medium ones.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Yen-Fong-w-Top-Kway.jpg\">\u003cimg class=\"alignnone size-full wp-image-43595\" title=\"Yen Fong with Top Kway\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Yen-Fong-w-Top-Kway.jpg\" alt=\"Yen Fong with Top Kway\" width=\"400\" height=\"713\">\u003c/a>\u003cbr>\n\u003cem>Yen Fong with Top Kway. Photo: Nina Egert\u003c/em>\u003c/p>\n\u003cp>You’ve seen \u003cem>Top Kway\u003c/em> in Asian markets. Break these long, skinny beans into manageable pieces and you can do anything you’d do with a shorter green bean, like fry them up in oil with hot peppers and/or spices.\u003c/p>\n\u003cp>In a similar fashion, many traditional herbs work well in any recipe that calls for a mix of herbs like mint and cilantro, whether stir-fried or stewed.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/herbs.jpg\">\u003cimg class=\"alignnone size-full wp-image-43593\" title=\"herbs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/herbs.jpg\" alt=\"herbs\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Nai Siew holding herbs. Photo: KQED/Don Clyde\u003c/em>\u003c/p>\n\u003cp>That said, some of the herbs grown at Peralta Hacienda have specific medicinal qualities you’ll want to know about before you throw them in your pot.\u003c/p>\n\u003cp>\u003cem>Dyear Zwang\u003c/em>, for instance, is often cooked with chicken, and served to post-partum women to help stop bleeding and rebuild their iron reserves. \u003cem>Zyeah Awh Myeeah\u003c/em>, also cooked with chicken, encourages lactation. Just so you know...\u003c/p>\n\u003cp>After May Yan Saechao arrived in Alabama (a pit stop on the way to Oakland), she sent a cassette tape to friends in Thailand, asking for some \u003cem>Dyear Zwang\u003c/em> to grow here in the U.S. Unclear on the concept, her friends sent her the plants, which did not arrive in good shape. She managed to salvage a few seeds and sent those back. Finally, a package arrived bearing enough seeds for her to establish a local crop for Mien women here in the U.S.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/hand-herbs.jpg\">\u003cimg class=\"alignnone size-full wp-image-43592\" title=\"Lai Buah, or wild blue mustard greens.\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/hand-herbs.jpg\" alt=\"Lai Buah, or wild blue mustard greens.\" width=\"560\" height=\"373\">\u003c/a>\u003cbr>\n\u003cem>Lai Buah, or wild blue mustard greens. Photo: KQED/Don Clyde\u003c/em>\u003c/p>\n\u003cp>Foo Sina, 76, is particularly fond of his \u003cem>Lai Buah\u003c/em>, or wild blue mustard greens. He likes to saute them with garlic, salt, dried red pepper, and soy sauce. You'd think the fresh appeal of farm to table would carry naturally through the generations, but Sina complains his grandchildren are not carrying on the tradition. Instead, they're happy to eat traditional foods that somebody else pulls out of the ground and prepares in the kitchen. “They lazy! They didn’t do anything. Only eat, go to the store, buy there. Very easy spend the money.”\u003c/p>\n\u003cp>If you’re inclined to be “lazy” and let somebody else do the cooking, you can find Mien dishes at \u003ca href=\"http://champagarden.com/\">Champa Gardens\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/vientian-caf%C3%A9-oakland-2\">Vientan Café\u003c/a>, both in Oakland. You'll notice them described as \"Asian fusion\" and \"Vietnamese, Thai,\" but those in the know say there's somebody Mien in the kitchen.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Mey Yan's Num (Pumpkin Blossoms)\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Pick 2 quarts worth of pumpkin blossoms. Remove stems and strings. Heat up vegetable oil in a frying pan, toss in blossoms and sprinkle with salt. Cook until tender. Serve!\u003c/p>\n\n",
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"excerpt": "In the heart of East Oakland's Fruitvale neighborhood, a handful of Mien refugees are growing vegetables from the home country at Peralta Hacienda Historical Park. It's a sunny microcosm of California's rich and complicated past and present, and when the crops are ready for harvest, the public will be invited to join in the feast that follows. ",
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"description": "In the heart of East Oakland's Fruitvale neighborhood, a handful of Mien refugees are growing vegetables from the home country at Peralta Hacienda Historical Park. It's a sunny microcosm of California's rich and complicated past and present, and when the crops are ready for harvest, the public will be invited to join in the feast that follows. ",
"title": "A Taste of Laos in East Oakland | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Nai-Siew-Saechao-May-Yan-Saechao.jpg\">\u003cimg class=\"alignnone size-full wp-image-43594\" title=\"Nai Siew Saechao and May Yan Saechao share a laugh talking about the herbs they grow at Peralta Hacienda Historical Park in Oakland.\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Nai-Siew-Saechao-May-Yan-Saechao.jpg\" alt=\"Nai Siew Saechao and May Yan Saechao share a laugh talking about the herbs they grow at Peralta Hacienda Historical Park in Oakland.\" width=\"560\" height=\"315\">\u003c/a>\u003cbr>\n\u003cem>Nai Siew Saechao (l) and May Yan Saechao (r) share a laugh talking about the herbs they grow at Peralta Hacienda Historical Park in Oakland. Photo: KQED/Don Clyde\u003c/em>\u003c/p>\n\u003cp>The \u003ca href=\"http://en.wikipedia.org/wiki/Iu_Mien_American\">Mien\u003c/a> people of Laos had to leave in a hurry after the end of the Vietnam War. Like another Southeast Asian minority, the \u003ca href=\"http://en.wikipedia.org/wiki/Hmong_people\">Hmong\u003c/a>, the Mien supported the US (specifically, the CIA and \u003ca href=\"http://en.wikipedia.org/wiki/Royal_Lao_Army\">Royal Lao Army\u003c/a>). So when the US pulled out of Vietnam and Laos, many Mien made a run for the Thai border.\u003c/p>\n\u003cp>“We left everything!” says Nai Siew Saechao, 77, of Oakland. “Cows, horse, pig, chickens. And of course the grain. The rice, corn. You can’t carry it.”\u003c/p>\n\u003cp>\u003ciframe width=\"100%\" height=\"166\" scrolling=\"no\" frameborder=\"no\" src=\"https://w.soundcloud.com/player/?url=http%3A%2F%2Fapi.soundcloud.com%2Ftracks%2F108186813\">\u003c/iframe>\u003c/p>\n\u003cp>Like many Mien, Saecho first ended up in a Thai refugee camp, then moved overseas. Decades later, she’s growing a taste of home in the heart of East Oakland’s Fruitvale neighborhood, at the \u003ca href=\"http://www.peraltahacienda.org/pages/main.php?pageid=1&pagecategory=1\">Peralta Hacienda Historical Park\u003c/a>. It’s part of a joint program between the park and \u003ca href=\"http://www.lfcd.org/\">Lao Family Community Development\u003c/a>. The idea is to give elderly refugees a place to do what they grew up doing: growing their own food. Westerners called it \"subsistence farming,\" but that doesn't communicate the joy these gardeners cultivate along with their vegetables.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The farmers grow many things we're all familiar with: pumpkins, corn, squash and so on. But perhaps the most interesting plants come straight from seed sent by family and friends back in Laos and Thailand.\u003c/p>\n\u003cp>Tafoo Saechao (it’s a common surname among the Mien) is a counselor for Lao Family, which estimates at least 450-500 Mien seniors in Oakland arrived in the early 1980s: all with little to no English-speaking skills.\u003c/p>\n\u003cp>Even Tafoo, who serves as our interpreter, struggles to name everything the farmers are growing. “Back in Laos, they grow many kinds [of beans].” Laughing as he points to one variety, he says “It’s a funny name but I don’t know how to say it in English. One kind of bean they call chicken crow’s bean.\u003cem> Jae gai dop\u003c/em>. They have many names. And many kinds: long ones, short ones, medium ones.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Yen-Fong-w-Top-Kway.jpg\">\u003cimg class=\"alignnone size-full wp-image-43595\" title=\"Yen Fong with Top Kway\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Yen-Fong-w-Top-Kway.jpg\" alt=\"Yen Fong with Top Kway\" width=\"400\" height=\"713\">\u003c/a>\u003cbr>\n\u003cem>Yen Fong with Top Kway. Photo: Nina Egert\u003c/em>\u003c/p>\n\u003cp>You’ve seen \u003cem>Top Kway\u003c/em> in Asian markets. Break these long, skinny beans into manageable pieces and you can do anything you’d do with a shorter green bean, like fry them up in oil with hot peppers and/or spices.\u003c/p>\n\u003cp>In a similar fashion, many traditional herbs work well in any recipe that calls for a mix of herbs like mint and cilantro, whether stir-fried or stewed.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/herbs.jpg\">\u003cimg class=\"alignnone size-full wp-image-43593\" title=\"herbs\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/herbs.jpg\" alt=\"herbs\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Nai Siew holding herbs. Photo: KQED/Don Clyde\u003c/em>\u003c/p>\n\u003cp>That said, some of the herbs grown at Peralta Hacienda have specific medicinal qualities you’ll want to know about before you throw them in your pot.\u003c/p>\n\u003cp>\u003cem>Dyear Zwang\u003c/em>, for instance, is often cooked with chicken, and served to post-partum women to help stop bleeding and rebuild their iron reserves. \u003cem>Zyeah Awh Myeeah\u003c/em>, also cooked with chicken, encourages lactation. Just so you know...\u003c/p>\n\u003cp>After May Yan Saechao arrived in Alabama (a pit stop on the way to Oakland), she sent a cassette tape to friends in Thailand, asking for some \u003cem>Dyear Zwang\u003c/em> to grow here in the U.S. Unclear on the concept, her friends sent her the plants, which did not arrive in good shape. She managed to salvage a few seeds and sent those back. Finally, a package arrived bearing enough seeds for her to establish a local crop for Mien women here in the U.S.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/hand-herbs.jpg\">\u003cimg class=\"alignnone size-full wp-image-43592\" title=\"Lai Buah, or wild blue mustard greens.\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/hand-herbs.jpg\" alt=\"Lai Buah, or wild blue mustard greens.\" width=\"560\" height=\"373\">\u003c/a>\u003cbr>\n\u003cem>Lai Buah, or wild blue mustard greens. Photo: KQED/Don Clyde\u003c/em>\u003c/p>\n\u003cp>Foo Sina, 76, is particularly fond of his \u003cem>Lai Buah\u003c/em>, or wild blue mustard greens. He likes to saute them with garlic, salt, dried red pepper, and soy sauce. You'd think the fresh appeal of farm to table would carry naturally through the generations, but Sina complains his grandchildren are not carrying on the tradition. Instead, they're happy to eat traditional foods that somebody else pulls out of the ground and prepares in the kitchen. “They lazy! They didn’t do anything. Only eat, go to the store, buy there. Very easy spend the money.”\u003c/p>\n\u003cp>If you’re inclined to be “lazy” and let somebody else do the cooking, you can find Mien dishes at \u003ca href=\"http://champagarden.com/\">Champa Gardens\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/vientian-caf%C3%A9-oakland-2\">Vientan Café\u003c/a>, both in Oakland. You'll notice them described as \"Asian fusion\" and \"Vietnamese, Thai,\" but those in the know say there's somebody Mien in the kitchen.\u003c/p>\n\u003cp>\u003cstrong>Recipe: Mey Yan's Num (Pumpkin Blossoms)\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Pick 2 quarts worth of pumpkin blossoms. Remove stems and strings. Heat up vegetable oil in a frying pan, toss in blossoms and sprinkle with salt. Cook until tender. Serve!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Herbivoracious Book Tour: Interview with Michael Natkin",
"title": "Herbivoracious Book Tour: Interview with Michael Natkin",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/560NatkinKitchen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/560NatkinKitchen.jpg\" alt=\"Michael Natkin\" title=\"Michael Natkin\" width=\"560\" height=\"448\" class=\"alignnone size-full wp-image-43297\">\u003c/a>\u003cbr>\nM\u003cem>ichael Natkin. Photo courtesy Michael Natkin\u003c/em>\u003c/p>\n\u003cp>Feeling \u003ca href=\"http://herbivoracious.com/\">Herbivoracious\u003c/a>? Computer software engineer turned blogger Michael Natkin will help you get there with his “feast with the eyes first” plates of vibrant, bold food. Natkin is the Seattle-based computer expert behind the wildly popular Herbivoracious blog that he launched five years ago. Now, he is celebrating the launch of his hardcover \u003ca href=\"http://www.harvardcommonpress.com/herbivoracious/\">“Herbivoracious”\u003c/a> (Harvard Common Press, $24.95) meatless cookbook. Natkin was in San Francisco recently and calmly prepared gorgeous plates of blood orange, parsley and olive salad; \u003ca href=\"http://instagr.am/p/KEMLXKqCmM/\">sautéed\u003c/a> plump grapes with creamy chevre; and a bountiful baked dish of stuffed and baked polenta. Natkin’s cooking and book take a non-preachy approach and give appealing and flavorful options suitable for catered events and everyday meals. See more local coverage of Natkin’s Cookhouse event \u003ca href=\"http://superduperfantastic.com/wine-and-love-36/15133/\">here\u003c/a>, \u003ca href=\"http://instagr.am/p/KEO7L6p0tW/\">here\u003c/a>, and \u003ca href=\"https://twitter.com/#!/velvetaroma/status/197369621655977985/photo/1\">here\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.harvardcommonpress.com/herbivoracious/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/400CoverImageHerbivoracious.jpg\" alt=\"herbivoracious book cover - Michael Natkin\" title=\"herbivoracious book cover - Michael Natkin\" width=\"400\" height=\"447\" class=\"alignnone size-full wp-image-43299\">\u003c/a> \u003c/p>\n\u003cp>Natkin has big plans in his hometown once his book tour winds down. The married father of two is mulling over opening a lunch pop-up that will be what he says is a live way to experience his blog and cooking recipes. Bay Area Bites caught up with Natkin in North Beach and via a telephone interview. \u003c/p>\n\u003cp>\u003cstrong>What was the turning point that led you to leave your job as a programmer to devote yourself full time to a vegetarian cooking food biz?\u003c/strong>\u003cbr>\nIt’s been a long road and I started the blog at the point in my life where I wasn’t able to leave behind my job yet. I’ve been a really avid cook for 30 years. Many times I thought about making the jump to full-time cooking and took time off work a few times. I lived at \u003ca href=\"http://www.sfzc.org/ggf/\">Green Gulch\u003c/a> farm for months and did the cooking and farming there. I also worked at \u003ca href=\"http://www.cafeflora.com/\">Cafe Flora\u003c/a> in Seattle. The blog has grown, and I now have over a hundred thousand visitors on each month. Harvard Common Press got in touch with me two years ago, and the cookbook project grew from that. My wife and I eventually decided I'd devote myself to cooking and the blog for a few years to see how this will all turn out.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Talk about the philosophy that began your pop-up restaurant. What’s your vision for a restaurant?\u003c/strong>\u003cbr>\nI’ve got an idea to do a restaurant that is almost bringing the blog into the physical world. It will be something different and won’t be for everyone. There’ll be twelve seats or so, and I’ll be writing and testing recipes for the blog. I’ll be open 1-2 hours each day, and diners won’t have a say in what you eat. Hopefully people will find it interesting. I need to find a restaurateur, caterer or event space and create the right situation since I probably won’t want to do it myself.\u003c/p>\n\u003cp>\u003cstrong>What is the vegetarian food scene like in Seattle and what do you envision your unique contribution to be?\u003c/strong>\u003cbr>\nIt’s a big dynamic scene. We’ve got Cafe Flora, which is world-renowned. They have a lot of comfort food. The area has quite a few Asian vegetarian restaurants as well. \u003c/p>\n\u003cp>My unique spin is to bring a fine dining approach using more modernist techniques. I use detailed plating but it’s very approachable. What you find on the plate will be above and beyond, because I focus on pleasure and not just what’s healthful. The good news is that as a vegetarian, you have a little bit more leeway to eat and enjoy French fries, chocolate and all that. \u003c/p>\n\u003cp>\u003cstrong>How is the cookbook tour going? What's it like to cook for book events in different cities? (At the \u003ca href=\"http://www.cookhousesf.com/\">Cookhouse\u003c/a> event, Natkin’s recipe for polenta was more than triple the recipe in the book. Organizers were forced to run out and get Natkin more polenta.)\u003c/strong>\u003cbr>\nIt’s been really fun. Every venue is a new surprise. People have been so generous to offer space and bring their friends. I did a demo in Santa Monica this week, where we walked around the farmers’ market and then brought the produce back and made a Vietnamese menu.\u003c/p>\n\u003cp>\u003cstrong>What are the most important staples for a pantry to create good veggie-centric meals? \u003c/strong>\u003cbr>\nOne of the nice things about now is that you can shop online no matter where you live. Two sites that I like for ingredients are \u003ca href=\"http://chefshop.com/\">chefshop.com\u003c/a> and amazon.com.\u003cbr>\nGet a really great olive oil, to use for vinaigrettes and when you are ready to really taste the finished dish.\u003c/p>\n\u003cp>\u003ca href=\"http://www.maldonsalt.co.uk/\">Maldon\u003c/a> salt as a finishing salt can turn a dish from pretty good to amazing. \u003c/p>\n\u003cp>The smoky flavors in smoked paprika get you the smoky, oaked flavors that can be a little bit hard to achieve in vegetarian food.\u003c/p>\n\u003cp>Dried shiitake mushrooms have a lot of utility and they’re inexpensive. I don’t use them to eat but to make broths. You get the umami flavor.\u003c/p>\n\u003cp>High quality chocolate in the 70% range. It’s really important to look for organic or fair trade. Lately, I’ve been using \u003ca href=\"http://www.valrhona-chocolate.com/\">Valrhona\u003c/a> and it’s delicious.\u003c/p>\n\u003cp>\u003cstrong>You took your own pictures for the book and used the advice of your good friend David Harpe. What are your tips to taking and getting \"honest and unadorned\" images that make readers want to cook and eat?\u003c/strong>\u003cbr>\nThere’s a few simple things: take your time. Make sure the room is wiped nicely and that things look neat. \u003c/p>\n\u003cp>White balance your camera.\u003c/p>\n\u003cp>Use natural light. Backlighting also really works well with food. Stabilize your camera so shutter speeds are slow. If you don’t have a tripod, then brace the camera by using a water glass. Hold glass still, so the image is not blurry. \u003c/p>\n\u003cp>\u003cstrong>How did you become a vegetarian and interested in vegetarian food? \u003c/strong>\u003cbr>\nIt’s important to note that being vegetarian is the right choice for me. I don't believe in moralizing but instead being about providing options. I want to give eaters and cooks the opportunity to answer: “What can I make that is equally satisfying to eating meat and has great flavors?” \u003c/p>\n\u003cp>Becoming vegetarian happened almost overnight and there were two causes. I was eighteen, and the happy one was that I had a girlfriend who was vegetarian and a really good cook. I wanted to be a good boyfriend and learned to be vegetarian with her.\u003c/p>\n\u003cp>My mom was dying of breast cancer, and it was a horrible situation. She was on a macrobiotic and was eating 100% vegetarian food. I was willing to cook and help her out, and in the process I quickly became vegetarian. Within one week, I went from eating McDonald’s and I never looked back. \u003c/p>\n\u003cp>\u003cstrong>Do you practice Buddhism?\u003c/strong>\u003cbr>\nNope, I don't practice Buddhism. I did back in 1986 when I lived at Green Gulch Farm, where there were four sitting sessions a day. I've always had some interest in it, but I can't say it is an active part of my life.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/400Chanterelle-Banh-Mi-Bites-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/400Chanterelle-Banh-Mi-Bites-1.jpg\" alt=\"Chanterelle Banh Mi Bites. Photo: Michael Natkin \" title=\"Chanterelle Banh Mi Bites. Photo: Michael Natkin \" width=\"400\" height=\"602\" class=\"alignnone size-full wp-image-43301\">\u003c/a>\u003cbr>\n\u003cem>Chanterelle banh mi bites. photo: Michael Natkin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chanterelle banh mi bites\u003c/strong>\u003c/p>\n\u003cp>Natkin: \"Banh mi are Vietnamese sandwiches that have taken the West Coast by storm. They are served on crusty baguettes, spread with a little mayo, and stuffed with pickled vegetables and a filling of your choice. Tofu is usually on the menu, though vegetarians still have to watch out for fish sauce.\u003c/p>\n\u003cp>I’ve adapted the traditional banh mi into a little two-bite crostini that makes a great appetizer. It will really wake up your palate with bright flavors and crunchy textures. If you can’t find chanterelle or other wild mushrooms, a thin slab of well-fried tofu would also be delicious, or you could use portobello mushrooms, cut into pieces that will sit nicely atop your baguette slices.\"\u003c/p>\n\u003cp>\u003cstrong>Vegan option\u003c/strong>\u003cbr>\nYields: 12 small pieces\u003cbr>\n30 minutes (15 minutes active)\u003c/p>\n\u003cp>\u003cstrong>FOR THE PICKLED VEGETABLES\u003c/strong>\u003cbr>\n1/2 cup rice vinegar\u003cbr>\n1/4 cup sugar\u003cbr>\n1/2 teaspoon kosher salt\u003cbr>\n1 whole star anise\u003cbr>\nFreshly ground black pepper\u003cbr>\n12 thin round slices daikon\u003cbr>\n1/2 cup julienned carrot (about one 6-inch carrot, cut into pieces about 1 1/2 inches long then thinly sliced)\u003c/p>\n\u003cp>\u003cstrong>FOR THE SEASONED MAYONNAISE\u003c/strong>\u003cbr>\n1/3 cup mayonnaise or vegan mayonnaise\u003cbr>\n1 teaspoon Sriracha or similar thick Asian chile sauce\u003c/p>\n\u003cp>\u003cstrong>TO COMPLETE THE DISH\u003c/strong>\u003cbr>\n2 teaspoons vegetable oil\u003cbr>\n1 teaspoon minced lemongrass, tender white parts only\u003cbr>\n12 small chanterelle mushrooms (or cut larger ones to appropriate size)\u003cbr>\nKosher salt\u003cbr>\n12 slices baguette, each about 3⁄8 inch thick\u003cbr>\n12 slices cucumber, peeled if the skin is tough\u003cbr>\n12 sprigs fresh cilantro (smaller than your baguette slices)\u003cbr>\n12 paper-thin slices jalapeño pepper, seeds removed\u003cbr>\nFlaky sea salt (such as Maldon)\u003c/p>\n\u003cp>1. For the pickled vegetables: Combine the rice vinegar, sugar, kosher salt, star anise, and a few grinds of black pepper in a small saucepan. Cook over medium heat until the mixture is nearly boiling and the sugar is dissolved. Turn off the heat and stir in the daikon and carrot. Cool to room temperature, then refrigerate for at least 20 minutes or up to 1 day.\u003c/p>\n\u003cp>2. For the seasoned mayonnaise: Mix together the mayonnaise and hot sauce.\u003c/p>\n\u003cp>3. To complete the dish: Place a small skillet over medium-high heat. Add the vegetable oil and when it is hot, add the lemongrass, chanterelle mushrooms, and a pinch of kosher salt. Cook, stirring a couple of times, until the mushrooms are tender and lightly browned, about 3 minutes.\u003c/p>\n\u003cp>4. Toast the baguette slices until very lightly browned. They should still be more soft than crunchy.\u003c/p>\n\u003cp>5. Spread each piece of baguette with 1 teaspoon of the seasoned mayonnaise. Top with 1 slice of the pickled daikon and 1 slice of cucumber, followed by a few pickled carrots. Top that with 1 mushroom, a sprig of cilantro, a slice of jalapeño, and a few flakes of sea salt. Serve immediately.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Mary Ladd is a San Francisco based writer, cook and event pro. She has survived the world’s hottest habañero burger, slaved away at hundreds of events and scurried around the Bay Area with Anthony Bourdain.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Mary Ladd profiles blogger Michael Natkin, a Seattle cook who created the award-winning Herbivoracious blog and has a new cookbook. Natkin describes what it's like to be on tour and possibly opening a pop-up restaurant that is a live version of his blog.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/560NatkinKitchen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/560NatkinKitchen.jpg\" alt=\"Michael Natkin\" title=\"Michael Natkin\" width=\"560\" height=\"448\" class=\"alignnone size-full wp-image-43297\">\u003c/a>\u003cbr>\nM\u003cem>ichael Natkin. Photo courtesy Michael Natkin\u003c/em>\u003c/p>\n\u003cp>Feeling \u003ca href=\"http://herbivoracious.com/\">Herbivoracious\u003c/a>? Computer software engineer turned blogger Michael Natkin will help you get there with his “feast with the eyes first” plates of vibrant, bold food. Natkin is the Seattle-based computer expert behind the wildly popular Herbivoracious blog that he launched five years ago. Now, he is celebrating the launch of his hardcover \u003ca href=\"http://www.harvardcommonpress.com/herbivoracious/\">“Herbivoracious”\u003c/a> (Harvard Common Press, $24.95) meatless cookbook. Natkin was in San Francisco recently and calmly prepared gorgeous plates of blood orange, parsley and olive salad; \u003ca href=\"http://instagr.am/p/KEMLXKqCmM/\">sautéed\u003c/a> plump grapes with creamy chevre; and a bountiful baked dish of stuffed and baked polenta. Natkin’s cooking and book take a non-preachy approach and give appealing and flavorful options suitable for catered events and everyday meals. See more local coverage of Natkin’s Cookhouse event \u003ca href=\"http://superduperfantastic.com/wine-and-love-36/15133/\">here\u003c/a>, \u003ca href=\"http://instagr.am/p/KEO7L6p0tW/\">here\u003c/a>, and \u003ca href=\"https://twitter.com/#!/velvetaroma/status/197369621655977985/photo/1\">here\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.harvardcommonpress.com/herbivoracious/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/400CoverImageHerbivoracious.jpg\" alt=\"herbivoracious book cover - Michael Natkin\" title=\"herbivoracious book cover - Michael Natkin\" width=\"400\" height=\"447\" class=\"alignnone size-full wp-image-43299\">\u003c/a> \u003c/p>\n\u003cp>Natkin has big plans in his hometown once his book tour winds down. The married father of two is mulling over opening a lunch pop-up that will be what he says is a live way to experience his blog and cooking recipes. Bay Area Bites caught up with Natkin in North Beach and via a telephone interview. \u003c/p>\n\u003cp>\u003cstrong>What was the turning point that led you to leave your job as a programmer to devote yourself full time to a vegetarian cooking food biz?\u003c/strong>\u003cbr>\nIt’s been a long road and I started the blog at the point in my life where I wasn’t able to leave behind my job yet. I’ve been a really avid cook for 30 years. Many times I thought about making the jump to full-time cooking and took time off work a few times. I lived at \u003ca href=\"http://www.sfzc.org/ggf/\">Green Gulch\u003c/a> farm for months and did the cooking and farming there. I also worked at \u003ca href=\"http://www.cafeflora.com/\">Cafe Flora\u003c/a> in Seattle. The blog has grown, and I now have over a hundred thousand visitors on each month. Harvard Common Press got in touch with me two years ago, and the cookbook project grew from that. My wife and I eventually decided I'd devote myself to cooking and the blog for a few years to see how this will all turn out.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Talk about the philosophy that began your pop-up restaurant. What’s your vision for a restaurant?\u003c/strong>\u003cbr>\nI’ve got an idea to do a restaurant that is almost bringing the blog into the physical world. It will be something different and won’t be for everyone. There’ll be twelve seats or so, and I’ll be writing and testing recipes for the blog. I’ll be open 1-2 hours each day, and diners won’t have a say in what you eat. Hopefully people will find it interesting. I need to find a restaurateur, caterer or event space and create the right situation since I probably won’t want to do it myself.\u003c/p>\n\u003cp>\u003cstrong>What is the vegetarian food scene like in Seattle and what do you envision your unique contribution to be?\u003c/strong>\u003cbr>\nIt’s a big dynamic scene. We’ve got Cafe Flora, which is world-renowned. They have a lot of comfort food. The area has quite a few Asian vegetarian restaurants as well. \u003c/p>\n\u003cp>My unique spin is to bring a fine dining approach using more modernist techniques. I use detailed plating but it’s very approachable. What you find on the plate will be above and beyond, because I focus on pleasure and not just what’s healthful. The good news is that as a vegetarian, you have a little bit more leeway to eat and enjoy French fries, chocolate and all that. \u003c/p>\n\u003cp>\u003cstrong>How is the cookbook tour going? What's it like to cook for book events in different cities? (At the \u003ca href=\"http://www.cookhousesf.com/\">Cookhouse\u003c/a> event, Natkin’s recipe for polenta was more than triple the recipe in the book. Organizers were forced to run out and get Natkin more polenta.)\u003c/strong>\u003cbr>\nIt’s been really fun. Every venue is a new surprise. People have been so generous to offer space and bring their friends. I did a demo in Santa Monica this week, where we walked around the farmers’ market and then brought the produce back and made a Vietnamese menu.\u003c/p>\n\u003cp>\u003cstrong>What are the most important staples for a pantry to create good veggie-centric meals? \u003c/strong>\u003cbr>\nOne of the nice things about now is that you can shop online no matter where you live. Two sites that I like for ingredients are \u003ca href=\"http://chefshop.com/\">chefshop.com\u003c/a> and amazon.com.\u003cbr>\nGet a really great olive oil, to use for vinaigrettes and when you are ready to really taste the finished dish.\u003c/p>\n\u003cp>\u003ca href=\"http://www.maldonsalt.co.uk/\">Maldon\u003c/a> salt as a finishing salt can turn a dish from pretty good to amazing. \u003c/p>\n\u003cp>The smoky flavors in smoked paprika get you the smoky, oaked flavors that can be a little bit hard to achieve in vegetarian food.\u003c/p>\n\u003cp>Dried shiitake mushrooms have a lot of utility and they’re inexpensive. I don’t use them to eat but to make broths. You get the umami flavor.\u003c/p>\n\u003cp>High quality chocolate in the 70% range. It’s really important to look for organic or fair trade. Lately, I’ve been using \u003ca href=\"http://www.valrhona-chocolate.com/\">Valrhona\u003c/a> and it’s delicious.\u003c/p>\n\u003cp>\u003cstrong>You took your own pictures for the book and used the advice of your good friend David Harpe. What are your tips to taking and getting \"honest and unadorned\" images that make readers want to cook and eat?\u003c/strong>\u003cbr>\nThere’s a few simple things: take your time. Make sure the room is wiped nicely and that things look neat. \u003c/p>\n\u003cp>White balance your camera.\u003c/p>\n\u003cp>Use natural light. Backlighting also really works well with food. Stabilize your camera so shutter speeds are slow. If you don’t have a tripod, then brace the camera by using a water glass. Hold glass still, so the image is not blurry. \u003c/p>\n\u003cp>\u003cstrong>How did you become a vegetarian and interested in vegetarian food? \u003c/strong>\u003cbr>\nIt’s important to note that being vegetarian is the right choice for me. I don't believe in moralizing but instead being about providing options. I want to give eaters and cooks the opportunity to answer: “What can I make that is equally satisfying to eating meat and has great flavors?” \u003c/p>\n\u003cp>Becoming vegetarian happened almost overnight and there were two causes. I was eighteen, and the happy one was that I had a girlfriend who was vegetarian and a really good cook. I wanted to be a good boyfriend and learned to be vegetarian with her.\u003c/p>\n\u003cp>My mom was dying of breast cancer, and it was a horrible situation. She was on a macrobiotic and was eating 100% vegetarian food. I was willing to cook and help her out, and in the process I quickly became vegetarian. Within one week, I went from eating McDonald’s and I never looked back. \u003c/p>\n\u003cp>\u003cstrong>Do you practice Buddhism?\u003c/strong>\u003cbr>\nNope, I don't practice Buddhism. I did back in 1986 when I lived at Green Gulch Farm, where there were four sitting sessions a day. I've always had some interest in it, but I can't say it is an active part of my life.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/400Chanterelle-Banh-Mi-Bites-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/400Chanterelle-Banh-Mi-Bites-1.jpg\" alt=\"Chanterelle Banh Mi Bites. Photo: Michael Natkin \" title=\"Chanterelle Banh Mi Bites. Photo: Michael Natkin \" width=\"400\" height=\"602\" class=\"alignnone size-full wp-image-43301\">\u003c/a>\u003cbr>\n\u003cem>Chanterelle banh mi bites. photo: Michael Natkin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chanterelle banh mi bites\u003c/strong>\u003c/p>\n\u003cp>Natkin: \"Banh mi are Vietnamese sandwiches that have taken the West Coast by storm. They are served on crusty baguettes, spread with a little mayo, and stuffed with pickled vegetables and a filling of your choice. Tofu is usually on the menu, though vegetarians still have to watch out for fish sauce.\u003c/p>\n\u003cp>I’ve adapted the traditional banh mi into a little two-bite crostini that makes a great appetizer. It will really wake up your palate with bright flavors and crunchy textures. If you can’t find chanterelle or other wild mushrooms, a thin slab of well-fried tofu would also be delicious, or you could use portobello mushrooms, cut into pieces that will sit nicely atop your baguette slices.\"\u003c/p>\n\u003cp>\u003cstrong>Vegan option\u003c/strong>\u003cbr>\nYields: 12 small pieces\u003cbr>\n30 minutes (15 minutes active)\u003c/p>\n\u003cp>\u003cstrong>FOR THE PICKLED VEGETABLES\u003c/strong>\u003cbr>\n1/2 cup rice vinegar\u003cbr>\n1/4 cup sugar\u003cbr>\n1/2 teaspoon kosher salt\u003cbr>\n1 whole star anise\u003cbr>\nFreshly ground black pepper\u003cbr>\n12 thin round slices daikon\u003cbr>\n1/2 cup julienned carrot (about one 6-inch carrot, cut into pieces about 1 1/2 inches long then thinly sliced)\u003c/p>\n\u003cp>\u003cstrong>FOR THE SEASONED MAYONNAISE\u003c/strong>\u003cbr>\n1/3 cup mayonnaise or vegan mayonnaise\u003cbr>\n1 teaspoon Sriracha or similar thick Asian chile sauce\u003c/p>\n\u003cp>\u003cstrong>TO COMPLETE THE DISH\u003c/strong>\u003cbr>\n2 teaspoons vegetable oil\u003cbr>\n1 teaspoon minced lemongrass, tender white parts only\u003cbr>\n12 small chanterelle mushrooms (or cut larger ones to appropriate size)\u003cbr>\nKosher salt\u003cbr>\n12 slices baguette, each about 3⁄8 inch thick\u003cbr>\n12 slices cucumber, peeled if the skin is tough\u003cbr>\n12 sprigs fresh cilantro (smaller than your baguette slices)\u003cbr>\n12 paper-thin slices jalapeño pepper, seeds removed\u003cbr>\nFlaky sea salt (such as Maldon)\u003c/p>\n\u003cp>1. For the pickled vegetables: Combine the rice vinegar, sugar, kosher salt, star anise, and a few grinds of black pepper in a small saucepan. Cook over medium heat until the mixture is nearly boiling and the sugar is dissolved. Turn off the heat and stir in the daikon and carrot. Cool to room temperature, then refrigerate for at least 20 minutes or up to 1 day.\u003c/p>\n\u003cp>2. For the seasoned mayonnaise: Mix together the mayonnaise and hot sauce.\u003c/p>\n\u003cp>3. To complete the dish: Place a small skillet over medium-high heat. Add the vegetable oil and when it is hot, add the lemongrass, chanterelle mushrooms, and a pinch of kosher salt. Cook, stirring a couple of times, until the mushrooms are tender and lightly browned, about 3 minutes.\u003c/p>\n\u003cp>4. Toast the baguette slices until very lightly browned. They should still be more soft than crunchy.\u003c/p>\n\u003cp>5. Spread each piece of baguette with 1 teaspoon of the seasoned mayonnaise. Top with 1 slice of the pickled daikon and 1 slice of cucumber, followed by a few pickled carrots. Top that with 1 mushroom, a sprig of cilantro, a slice of jalapeño, and a few flakes of sea salt. Serve immediately.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"title": "Hands-On Food Adventures in Kyoto",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/daymaru.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/daymaru.jpg\" alt=\"Japanese sweet\" title=\"Japanese sweet\" width=\"560\" height=\"411\" class=\"alignnone size-full wp-image-43504\">\u003c/a>\u003cbr>\n\u003cem>Kyoto springtime sweet\u003c/em>\u003c/p>\n\u003cp>I’m up to my wrists in \u003cem>nukadoko\u003c/em>—a squishy, yeasty mulch of rice bran, miso, salted water, seaweed and red peppers—in a class on pickling vegetables at one of Kyoto’s premier pickle purveyors, the 95-year old \u003ca href=\"http://www.kawakatu.com/\">Kawakatu\u003c/a> company.\u003c/p>\n\u003cp>The instructor, Mr. Akazawa, a master of the art of preserving more than a hundred veggies from eggplant to giant radish, explains that only a few decades ago, Japanese housewives routinely prepared their own pickles, but with women’s recent migration to the workplace, more people are purchasing this daily staple of Japanese cuisine. \u003c/p>\n\u003cp>He is actually explaining this all in Japanese, but luckily I have the gracious interpreting services of Tomoko Yoshihara, one of the \u003ca href=\"http://kyotofreeguide.sakura.ne.jp/\">Kyoto Free Guides\u003c/a> -- a generous group of volunteers who enjoy practicing their English by kindly taking tourists to visit gardens, temples or tearooms -- (Tomoko did say I was the first to ask for pickle making). \u003c/p>\n\u003cp>While my husband is here teaching at a local university for two weeks, I’ve decided that besides admiring the traditional wooden houses which line Kyoto’s charming narrow lanes, I want to appreciate the legendary food of this ancient city, known as “the historical and cultural heart of Japan,” not only by sampling its specialties, but by learning how to make a few of them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickle-Collage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickle-Collage-2.jpg\" alt=\"pickle making class\" title=\"pickle making class\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-43155\">\u003c/a>\u003cbr>\n\u003cem>Pickle making class and homework=lunch\u003c/em>\u003c/p>\n\u003cp>After salting the daikon, cabbage, eggplant and cucumber, I bury them in my tub of rice bran mush, as directed by Mr. Akazawa. He tells me that once I take my container home, I should keep it covered, mix up the \u003cem>nukadoko\u003c/em> everyday and specifies how long to wait before each veggie will be properly pickled. The problem, I realize, is that the tub weighs over 10 pounds and there is no way I can lug it around on the bus all day. Tomoko and I have another class scheduled for the afternoon in \u003cem>wagashi\u003c/em> (sweet) making. No problem, says Mr. Akazawa, Kawakatu will be happy to deliver the tub of pickles to my door tomorrow morning -- and they do. Like so much in Kyoto, from white-gloved drivers in immaculate taxis with lace covered headrests to super helpful subway station agents, exceptional service is part of the cultural landscape.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/yuba-soup1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/yuba-soup1.jpg\" alt=\"yuba soup\" title=\"yuba soup\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43497\">\u003c/a>\u003cbr>\n\u003cem>Soba soup topped with yuba\u003c/em>\u003c/p>\n\u003cp>Since Kyoto’s climate makes it an ideal vegetable growing center and home to carrots and radishes only cultivated in this region, its pickles are particularly prized -- an item that Japanese visitors from other parts of the country often bring back as souvenirs. I taste a host other Kyoto specialties in coming days, including \u003cem>yuba\u003c/em>, paper-thin, dried, soybean milk skin and a rainbow of exquisitely shaped sweets made with rice flour mochi. It’s springtime, so the sweets, reflecting the Japanese reverence for nature, take the form of flowers, young green leaves and cherry blossoms.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/wagashi-making-class1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/wagashi-making-class1.jpg\" alt=\"wagashi making class\" title=\"wagashi making class\" width=\"560\" height=\"469\" class=\"alignnone size-full wp-image-43499\">\u003c/a>\u003cbr>\n\u003cem>Sweets and tea\u003c/em>\u003c/p>\n\u003cp>In the \u003ca href=\"http://www.kanshundo.co.jp/museum/make/annai_e.htm\">\u003cem>wagashi\u003c/em> making class\u003c/a>, we learn how to encase a marble of red bean paste with pearly white mochi to make a smooth globe (it’s harder than it looks). Pressing the ball with a spiral form leaves a circular imprint that we accent with a tiny pink petal. Tomoko tells me this represents a fallen cherry blossom in a pool of water. We sample our sweets the traditional way: with a bowl of matcha green tea.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/nishiki-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/nishiki-Collage.jpg\" alt=\"Nishiki Market\" title=\"Nishiki Market\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-43157\">\u003c/a>\u003cbr>\n\u003cem>Nishiki Market wares: from tofu to turban shells\u003c/em>\u003c/p>\n\u003cp>The best place to see and savor Kyoto’s locally produced, fabulous foodstuffs is the \u003ca href=\"http://www.kyoto-nishiki.or.jp/english/\">Nishiki Market\u003c/a>, a long covered hall whose sides are lined with fish sellers, pickle peddlers, dried fruit dealers, and tofu vendors, many offering free samples. I tour the market on another day with Kyoto Free Guide, Ririko Yoneda, who has thoughtfully prepared a mini-dictionary so she can answer my inevitable “What’s that?” with the appropriate “conger eel” or “turban-shell.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fish-pop1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fish-pop1.jpg\" alt=\"Fish paste pop\" title=\"Fish paste pop\" width=\"400\" height=\"499\" class=\"alignnone size-full wp-image-43501\">\u003c/a>\u003cbr>\n\u003cem>Fish paste pop\u003c/em>\u003c/p>\n\u003cp>We stop for a snack of flavored fish paste on a stick. My sweet potato pop is yummy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Okonomiyaki-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Okonomiyaki-Collage.jpg\" alt=\"Okonomiyaki \" title=\"Okonomiyaki \" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-43158\">\u003c/a>\u003cbr>\n\u003cem>DIY lunch: okonomiyaki\u003c/em>\u003c/p>\n\u003cp>Somehow still feeling hungry, we head to a restaurant where we mix and then cook our lunch of \u003cem>okonomiyaki\u003c/em> on a hot grill. It’s a thick pancake made of cabbage, egg, ginger, green onions, flour and your choice of meat.\u003c/p>\n\u003cp>After lunch, Ririko and I take the old-fashioned \u003ca href=\"http://www.kyopro.kufs.ac.jp/dp/dp01.nsf/b7eb328e75d9627a49256feb00103b33/79fc17e94504d9b94925748f002b74c2!OpenDocument\">Randem tram\u003c/a> to a little \u003ca href=\"http://translate.google.com/translate?hl=en&sl=ja&u=http://home2.netpalace.jp/oisii-soba_daisuki/&ei=2ripT9LjB-mpiALpoKnSAg&sa=X&oi=translate&ct=result&resnum=1&ved=0CDEQ7gEwAA&prev=/search%3Fq%3Dhome2.netpalace.jp/oisii%26hl%3Den%26client%3Dsafari%26rls%3Den%26prmd%3Dimvns\">soba shop\u003c/a> run by Mr. Umehara, who provides a lesson in making these popular buckwheat noodles. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/soba-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/soba-Collage.jpg\" alt=\"soba making\" title=\"soba making\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-43160\">\u003c/a>\u003cbr>\n\u003cem>Making buckwheat soba noodles with help from Mr. Umehara\u003c/em>\u003c/p>\n\u003cp>Although Ririko is a fine interpreter, the young soba chef and I find that words are not really necessary, as I attempt to copy his movements mixing, kneading and rolling out the stiff dough. He charmingly resorts to drawing in the flour to explain that my circle needs to become a square and then a long rectangle. Not surprisingly, the rolling requires a lot of muscle. The hardest part is cutting the noodles into uniform skinny strips with a huge, heavy knife, an art that I gather takes months or years to master. \u003c/p>\n\u003cp>After my labors, Ririko and I enjoy a plate of cold cooked soba noodles that we dip into a tangy sauce enlivened with wasabi and green onions. Then Mr. Umehara brings over a pitcher of milky water. Ririko explains that this is \u003cem>yu\u003c/em>, the cooking liquid from the soba noodles. We pour a generous amount into our dipping sauce bowls and the resulting soup is the perfect capper to our afternoon soba snack.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/daimaru-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/daimaru-Collage.jpg\" alt=\"Daimaru Collage\" title=\"Daimaru Collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-43162\">\u003c/a>\u003cbr>\n\u003cem> Daimaru Market's delicacies and tiny taste of seaweed salads\u003c/em>\u003c/p>\n\u003cp>Another day, I venture out on my own to the food floor of \u003ca href=\"http://daimaru.web.transer.com/bb_url_ej.php?ctw_=sT,eCR-JE,bF,hT,uaHR0cDovL3d3dy5kYWltYXJ1LmNvLmpwL2ZvcmVpZ24va3lvdG8v,oaHR0cDovL3d3dy5kYWltYXJ1LmNvLmpwL2ZvcmVpZ24va3lvdG8=,f20120508133138-0,cVVRGLTg=,\">Daimaru department store\u003c/a>, where the selection is overwhelming: dozens of gorgeous salads, pastries, fried vegetables, again with plenty of tastes. The lovely thing about lunching in this living food museum is that a foreign visitor doesn’t need to struggle with a menu—just point.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Emi-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Emi-Collage.jpg\" alt=\"Emi Cooking class\" title=\"Emi Cooking class\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-43164\">\u003c/a>\u003cbr>\n\u003cem>Cooking class: fish, fu, yuba and plum wine with Emi\u003c/em>\u003c/p>\n\u003cp>For my last food adventure, I’ve lined up a \u003ca href=\"www.kyotouzuki.com\">cooking class\u003c/a> given by Emi Hirayama in her home kitchen. She usually teaches 3-4 students at a time, but the other couple scheduled to attend got sick so I have the delightful Emi all to myself. In 3 hours we make and eat 5 different dishes that highlight spring flavors, such as prawn and sugar snap salad with white miso dressing and grilled sea bream. Emi has prepared ingredients in a dozen little bowls spread across her kitchen table and puts me to work grating a Japanese yam that becomes a sticky jelly, deboning fish and chopping \u003cem>sansho\u003c/em> pepper leaves. This accomplished cook also introduces me to 3 kinds of miso, mugwort and black sesame flavored \u003cem>fu\u003c/em> (wheat gluten) and explains why the sea bream is considered a lucky fish (its name in Japanese is a pun on the word for “celebrate”). \u003c/p>\n\u003cp>Although Emi’s English is very good, as she maneuvers around her cozy kitchen pulling out a multitude of dishes to hold the many elements of the meal, she endearingly murmurs to herself in Japanese (as I know I do in English, trying to keep my place in a complicated recipe). She emphasizes presentation, so we make “little mountains” of the peas and prawns. We end the meal with tiny glasses of plum wine that she has—of course—made herself and clink our glasses with a toast: \u003cem>Kanpai!\u003c/em> And so I toast Emi, Tomoko, Ririko and Kyoto for the gift of these culinary adventures— \u003cem>Kanpai!\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/noodle-love.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/noodle-love.jpg\" alt=\"noodle love\" title=\"noodle love\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43165\">\u003c/a>\u003cbr>\n\u003cem>A bowl of Kyoto noodle love\u003c/em>\u003c/p>\n\n",
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"excerpt": "Kyoto is known for its refined cuisine. Besides dining out, I want to take a hands-on approach to sampling its delicacies.With the help of Kyoto Free Guides to translate, I take classes in pickle, soba and sweet making and finally a five course cooking class in a home kitchen.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/daymaru.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/daymaru.jpg\" alt=\"Japanese sweet\" title=\"Japanese sweet\" width=\"560\" height=\"411\" class=\"alignnone size-full wp-image-43504\">\u003c/a>\u003cbr>\n\u003cem>Kyoto springtime sweet\u003c/em>\u003c/p>\n\u003cp>I’m up to my wrists in \u003cem>nukadoko\u003c/em>—a squishy, yeasty mulch of rice bran, miso, salted water, seaweed and red peppers—in a class on pickling vegetables at one of Kyoto’s premier pickle purveyors, the 95-year old \u003ca href=\"http://www.kawakatu.com/\">Kawakatu\u003c/a> company.\u003c/p>\n\u003cp>The instructor, Mr. Akazawa, a master of the art of preserving more than a hundred veggies from eggplant to giant radish, explains that only a few decades ago, Japanese housewives routinely prepared their own pickles, but with women’s recent migration to the workplace, more people are purchasing this daily staple of Japanese cuisine. \u003c/p>\n\u003cp>He is actually explaining this all in Japanese, but luckily I have the gracious interpreting services of Tomoko Yoshihara, one of the \u003ca href=\"http://kyotofreeguide.sakura.ne.jp/\">Kyoto Free Guides\u003c/a> -- a generous group of volunteers who enjoy practicing their English by kindly taking tourists to visit gardens, temples or tearooms -- (Tomoko did say I was the first to ask for pickle making). \u003c/p>\n\u003cp>While my husband is here teaching at a local university for two weeks, I’ve decided that besides admiring the traditional wooden houses which line Kyoto’s charming narrow lanes, I want to appreciate the legendary food of this ancient city, known as “the historical and cultural heart of Japan,” not only by sampling its specialties, but by learning how to make a few of them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickle-Collage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickle-Collage-2.jpg\" alt=\"pickle making class\" title=\"pickle making class\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-43155\">\u003c/a>\u003cbr>\n\u003cem>Pickle making class and homework=lunch\u003c/em>\u003c/p>\n\u003cp>After salting the daikon, cabbage, eggplant and cucumber, I bury them in my tub of rice bran mush, as directed by Mr. Akazawa. He tells me that once I take my container home, I should keep it covered, mix up the \u003cem>nukadoko\u003c/em> everyday and specifies how long to wait before each veggie will be properly pickled. The problem, I realize, is that the tub weighs over 10 pounds and there is no way I can lug it around on the bus all day. Tomoko and I have another class scheduled for the afternoon in \u003cem>wagashi\u003c/em> (sweet) making. No problem, says Mr. Akazawa, Kawakatu will be happy to deliver the tub of pickles to my door tomorrow morning -- and they do. Like so much in Kyoto, from white-gloved drivers in immaculate taxis with lace covered headrests to super helpful subway station agents, exceptional service is part of the cultural landscape.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/yuba-soup1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/yuba-soup1.jpg\" alt=\"yuba soup\" title=\"yuba soup\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43497\">\u003c/a>\u003cbr>\n\u003cem>Soba soup topped with yuba\u003c/em>\u003c/p>\n\u003cp>Since Kyoto’s climate makes it an ideal vegetable growing center and home to carrots and radishes only cultivated in this region, its pickles are particularly prized -- an item that Japanese visitors from other parts of the country often bring back as souvenirs. I taste a host other Kyoto specialties in coming days, including \u003cem>yuba\u003c/em>, paper-thin, dried, soybean milk skin and a rainbow of exquisitely shaped sweets made with rice flour mochi. It’s springtime, so the sweets, reflecting the Japanese reverence for nature, take the form of flowers, young green leaves and cherry blossoms.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/wagashi-making-class1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/wagashi-making-class1.jpg\" alt=\"wagashi making class\" title=\"wagashi making class\" width=\"560\" height=\"469\" class=\"alignnone size-full wp-image-43499\">\u003c/a>\u003cbr>\n\u003cem>Sweets and tea\u003c/em>\u003c/p>\n\u003cp>In the \u003ca href=\"http://www.kanshundo.co.jp/museum/make/annai_e.htm\">\u003cem>wagashi\u003c/em> making class\u003c/a>, we learn how to encase a marble of red bean paste with pearly white mochi to make a smooth globe (it’s harder than it looks). Pressing the ball with a spiral form leaves a circular imprint that we accent with a tiny pink petal. Tomoko tells me this represents a fallen cherry blossom in a pool of water. We sample our sweets the traditional way: with a bowl of matcha green tea.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/nishiki-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/nishiki-Collage.jpg\" alt=\"Nishiki Market\" title=\"Nishiki Market\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-43157\">\u003c/a>\u003cbr>\n\u003cem>Nishiki Market wares: from tofu to turban shells\u003c/em>\u003c/p>\n\u003cp>The best place to see and savor Kyoto’s locally produced, fabulous foodstuffs is the \u003ca href=\"http://www.kyoto-nishiki.or.jp/english/\">Nishiki Market\u003c/a>, a long covered hall whose sides are lined with fish sellers, pickle peddlers, dried fruit dealers, and tofu vendors, many offering free samples. I tour the market on another day with Kyoto Free Guide, Ririko Yoneda, who has thoughtfully prepared a mini-dictionary so she can answer my inevitable “What’s that?” with the appropriate “conger eel” or “turban-shell.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fish-pop1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/fish-pop1.jpg\" alt=\"Fish paste pop\" title=\"Fish paste pop\" width=\"400\" height=\"499\" class=\"alignnone size-full wp-image-43501\">\u003c/a>\u003cbr>\n\u003cem>Fish paste pop\u003c/em>\u003c/p>\n\u003cp>We stop for a snack of flavored fish paste on a stick. My sweet potato pop is yummy. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Okonomiyaki-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Okonomiyaki-Collage.jpg\" alt=\"Okonomiyaki \" title=\"Okonomiyaki \" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-43158\">\u003c/a>\u003cbr>\n\u003cem>DIY lunch: okonomiyaki\u003c/em>\u003c/p>\n\u003cp>Somehow still feeling hungry, we head to a restaurant where we mix and then cook our lunch of \u003cem>okonomiyaki\u003c/em> on a hot grill. It’s a thick pancake made of cabbage, egg, ginger, green onions, flour and your choice of meat.\u003c/p>\n\u003cp>After lunch, Ririko and I take the old-fashioned \u003ca href=\"http://www.kyopro.kufs.ac.jp/dp/dp01.nsf/b7eb328e75d9627a49256feb00103b33/79fc17e94504d9b94925748f002b74c2!OpenDocument\">Randem tram\u003c/a> to a little \u003ca href=\"http://translate.google.com/translate?hl=en&sl=ja&u=http://home2.netpalace.jp/oisii-soba_daisuki/&ei=2ripT9LjB-mpiALpoKnSAg&sa=X&oi=translate&ct=result&resnum=1&ved=0CDEQ7gEwAA&prev=/search%3Fq%3Dhome2.netpalace.jp/oisii%26hl%3Den%26client%3Dsafari%26rls%3Den%26prmd%3Dimvns\">soba shop\u003c/a> run by Mr. Umehara, who provides a lesson in making these popular buckwheat noodles. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/soba-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/soba-Collage.jpg\" alt=\"soba making\" title=\"soba making\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-43160\">\u003c/a>\u003cbr>\n\u003cem>Making buckwheat soba noodles with help from Mr. Umehara\u003c/em>\u003c/p>\n\u003cp>Although Ririko is a fine interpreter, the young soba chef and I find that words are not really necessary, as I attempt to copy his movements mixing, kneading and rolling out the stiff dough. He charmingly resorts to drawing in the flour to explain that my circle needs to become a square and then a long rectangle. Not surprisingly, the rolling requires a lot of muscle. The hardest part is cutting the noodles into uniform skinny strips with a huge, heavy knife, an art that I gather takes months or years to master. \u003c/p>\n\u003cp>After my labors, Ririko and I enjoy a plate of cold cooked soba noodles that we dip into a tangy sauce enlivened with wasabi and green onions. Then Mr. Umehara brings over a pitcher of milky water. Ririko explains that this is \u003cem>yu\u003c/em>, the cooking liquid from the soba noodles. We pour a generous amount into our dipping sauce bowls and the resulting soup is the perfect capper to our afternoon soba snack.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/daimaru-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/daimaru-Collage.jpg\" alt=\"Daimaru Collage\" title=\"Daimaru Collage\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-43162\">\u003c/a>\u003cbr>\n\u003cem> Daimaru Market's delicacies and tiny taste of seaweed salads\u003c/em>\u003c/p>\n\u003cp>Another day, I venture out on my own to the food floor of \u003ca href=\"http://daimaru.web.transer.com/bb_url_ej.php?ctw_=sT,eCR-JE,bF,hT,uaHR0cDovL3d3dy5kYWltYXJ1LmNvLmpwL2ZvcmVpZ24va3lvdG8v,oaHR0cDovL3d3dy5kYWltYXJ1LmNvLmpwL2ZvcmVpZ24va3lvdG8=,f20120508133138-0,cVVRGLTg=,\">Daimaru department store\u003c/a>, where the selection is overwhelming: dozens of gorgeous salads, pastries, fried vegetables, again with plenty of tastes. The lovely thing about lunching in this living food museum is that a foreign visitor doesn’t need to struggle with a menu—just point.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Emi-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Emi-Collage.jpg\" alt=\"Emi Cooking class\" title=\"Emi Cooking class\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-43164\">\u003c/a>\u003cbr>\n\u003cem>Cooking class: fish, fu, yuba and plum wine with Emi\u003c/em>\u003c/p>\n\u003cp>For my last food adventure, I’ve lined up a \u003ca href=\"www.kyotouzuki.com\">cooking class\u003c/a> given by Emi Hirayama in her home kitchen. She usually teaches 3-4 students at a time, but the other couple scheduled to attend got sick so I have the delightful Emi all to myself. In 3 hours we make and eat 5 different dishes that highlight spring flavors, such as prawn and sugar snap salad with white miso dressing and grilled sea bream. Emi has prepared ingredients in a dozen little bowls spread across her kitchen table and puts me to work grating a Japanese yam that becomes a sticky jelly, deboning fish and chopping \u003cem>sansho\u003c/em> pepper leaves. This accomplished cook also introduces me to 3 kinds of miso, mugwort and black sesame flavored \u003cem>fu\u003c/em> (wheat gluten) and explains why the sea bream is considered a lucky fish (its name in Japanese is a pun on the word for “celebrate”). \u003c/p>\n\u003cp>Although Emi’s English is very good, as she maneuvers around her cozy kitchen pulling out a multitude of dishes to hold the many elements of the meal, she endearingly murmurs to herself in Japanese (as I know I do in English, trying to keep my place in a complicated recipe). She emphasizes presentation, so we make “little mountains” of the peas and prawns. We end the meal with tiny glasses of plum wine that she has—of course—made herself and clink our glasses with a toast: \u003cem>Kanpai!\u003c/em> And so I toast Emi, Tomoko, Ririko and Kyoto for the gift of these culinary adventures— \u003cem>Kanpai!\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/noodle-love.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/noodle-love.jpg\" alt=\"noodle love\" title=\"noodle love\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43165\">\u003c/a>\u003cbr>\n\u003cem>A bowl of Kyoto noodle love\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eating in Portland: A Weekend Away",
"title": "Eating in Portland: A Weekend Away",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-130.jpg\">\u003cimg class=\"alignnone size-full wp-image-43170\" title=\"Ace Hotel\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-130.jpg\" alt=\"Ace Hotel\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\nIt was the kind of trip that sort of happens to you. The kind you don't plan for in advance or research what to see or do. The sort of trip where you ask your friends the night before what they've loved and just take it from there, knowing full well you can't do everything in less than two days time, but you may certainly try.\u003c/p>\n\u003cp>That's where we found ourselves last weekend: with an itch to get out of Dodge and check out Portland. We managed to find a relatively reasonable rate at \u003ca href=\"http://www.acehotel.com/portland\">The Ace Hotel\u003c/a>, and were looking forward to a few days without computers -- roaming a new set of city streets with little agenda except ice cream, coffee, and curry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-143.jpg\">\u003cimg class=\"alignnone size-full wp-image-43172\" title=\"Stumptown Coffee\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-143.jpg\" alt=\"Stumptown Coffee\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>Strong Coffee at Stumptown\u003c/em>\u003c/p>\n\u003cp>We started off the morning in the lobby of our hotel where \u003ca href=\"http://stumptowncoffee.com/\">Stumptown\u003c/a> is the adjoining cafe. Depending on the time of day, there can be quite a line, so in addition to your wad of cash bring your patience. If you find yourself drawn to the design of the Ace Hotel, you'll probably really dig Stumptown too. Of course the coffee is spectacular, but beyond that, the spare design cues are spot-on with customized postcards, a super sleek espresso machine, and long and low bar for easy barista viewing. Even if you're not staying at The Ace, you can grab a \u003ca href=\"http://www.snopes.com/language/eponyms/cupofjoe.asp\">cup of Joe\u003c/a> and amble on into the hotel lobby for a seat at that big, low coffee table with the morning paper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-165.jpg\">\u003cimg class=\"alignnone size-full wp-image-43171\" title=\"Bakeshop\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-165.jpg\" alt=\"Bakeshop\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Kim Boyce's Bakery, Bakeshop\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After coffee, we headed over to check out \u003ca href=\"http://bakeshoppdx.com/\">Bakeshop\u003c/a>, the bakery owned by one of my favorite cookbook authors, Kim Boyce. Boyce's book \u003ca href=\"http://www.amazon.com/Good-Grain-Baking-Whole-Grain-Flours/dp/1584798300\">Good to the Grain\u003c/a> has been a constant inspiration to me as I took the leap into baking largely with whole-grain flours. Her recipes always test out perfectly, she's charming and gracious in person, and I'd heard her bakery sold lots of the same treats that filled the pages of the cookbook. When we arrived, Boyce was forming croissants and greeted us with a smile. I was pleased to find pastries from the cookbook, including the Strawberry Scones and the Figgy Scones along with those pretty-famous Whole Wheat Chocolate Chip Cookies. And while the treats were delicious, I ultimately wanted a bit more selection, a little coffee, and more of a sit-down atmosphere. But maybe that's not what they're going for here -- I know Boyce does a brisk wholesale business, so the retail portion of the business may not be the focus. If you're a Boyce fan, you must visit when you're in town. If you're looking for a decadent, special bakery where you can sit down and enjoy a few sweets, I honestly wouldn't make the effort.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-156.jpg\">\u003cimg class=\"alignnone size-full wp-image-43173\" title=\"Ken's Artisan Bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-156.jpg\" alt=\"Ken's Artisan Bakery\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>Morning Bun, Oregon Croissant, and Cannele at Ken's Artisan Bakery\u003c/em>\u003c/p>\n\u003cp>When you've only got a little over 24 hours in Portland, one bakery is surely not enough. We decided to check out \u003ca href=\"http://kensartisan.com/\">Ken's Artisan Bakery\u003c/a>, well known for their breads and laminated pastries (hello, croissants!). We managed to score an outdoor table and shared the citrus morning bun, Oregon croissant, and cannelle. The Oregon croissant was studded with local berries and slathered in pastry cream. It was one of the best things I tried all weekend, and I'm looking forward to attempting to recreate it one of these days at home. The cannelle was pretty close to perfect, with a crisp, buttery exterior and a soft vanilla-scented interior that crumbled easily with each bite. Ken's was packed: a sure sign they're doing something right. Judging from the pastries we ordered, I'd venture to say they're doing virtually everything right. The neighborhood is charming and walk-able, too. A perfect weekend morning stop.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-119.jpg\">\u003cimg class=\"alignnone size-full wp-image-43178\" title=\"The Meadow\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-119.jpg\" alt=\"The Meadow\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>Buying Chocolate and Salt at The Meadow\u003c/em>\u003c/p>\n\u003cp>After two bakeries in one morning, a break is in order. We drove over to \u003ca href=\"http://www.atthemeadow.com/shop/\">The Meadow\u003c/a> where I'd heard you could buy every kind of salt imaginable. This is true. We took home Rosemary Salt, Chocolate Salt and Vanilla Salt but were tempted by Red Smoked Salt, Lemon Verbena Salt and Saffron Salt. You can buy small little tins to try or larger glass vials that make a beautiful gift. They also have an incredible selection of bitters and vermouth and ... chocolate. For some reason, no one had mentioned the incredible chocolate selection they have at The Meadow: everything from San Francisco favorite \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion\u003c/a> to Brooklyn stand-out \u003ca href=\"http://mastbrothers.com/\">Mast Brothers\u003c/a> and local Portland chocolate makers \u003ca href=\"http://woodblockchocolate.com/\">Woodblock\u003c/a>. I stocked up for our own cupboard, for Father's Day, and for a few friends. A splurge indeed, but I've been loving the vanilla salt on popcorn at home, and am so looking forward to wrapping up the special chocolates I bought as gifts. The Meadow was a pretty \u003ca href=\"http://www.atthemeadow.com/shop/\">comprehensive website\u003c/a>, so if you can't make it to Portland (or their \u003ca href=\"http://www.atthemeadow.com/shop/index.php?main_page=contact_us\">New York location\u003c/a>) you can still order a few things to try.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-116.jpg\">\u003cimg class=\"alignnone size-full wp-image-43174\" title=\"Olympic Provisions\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-116.jpg\" alt=\"Olympic Provisions\" width=\"418\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>A Peek Inside the Kitchen at Olympic Provisions\u003c/em>\u003c/p>\n\u003cp>For lunch in Portland, I can't recommend \u003ca href=\"http://www.olympicprovisions.com/about/\">Olympic Provisions\u003c/a> enough. It's the one place I've been raving about to friends and family. In short, it's Oregon’s first USDA-approved salumeria, open just three years now but boasting two locations that operate as European-style restaurants, happening neighborhood delis, and onsite meat-curing facilities. We were there later on a Saturday so they were still serving brunch, and if you find yourself in a similar scenario, the eggs benedict is something pretty special. It's piled high with house-cured Canadian bacon, perfectly poached eggs and a smattering of fresh chives.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-113.jpg\">\u003cimg class=\"alignnone size-full wp-image-43175\" title=\"Olympic Provisions\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-113.jpg\" alt=\"Olympic Provisions\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>The Chef's Choice Charcuterie Platter at Olympic Provisions\u003c/em>\u003c/p>\n\u003cp>We also shared the Chef's Choice Charcuterie Platter because it seemed silly to visit and not try a few different cured meats. The salami and mortadella were pretty incredible and came with a variety of pickled accompaniments, good grainy mustard, and sliced bread. A most generous and filling offering. The kitchen is beautifully designed and open, so you can pull up a seat at the bar and watch the butchers, chefs, and pastry folks work their magic. A treat for the eyes, stomach, and the senses.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-123.jpg\">\u003cimg class=\"alignnone size-full wp-image-43176\" title=\"Salt and Straw\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-123.jpg\" alt=\"Salt and Straw\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>Salt and Straw: Ice Cream Flight!\u003c/em>\u003c/p>\n\u003cp>Later that afternoon after ambling about the Hawthorne neighborhood checking out shops and antique stores and spending a good chunk of time in \u003ca href=\"http://www.powells.com/locations/powells-books-for-home-and-garden/\">Powell's Home and Garden\u003c/a> it was time for an ice cream cone. Friends who live in Portland swear by \u003ca href=\"http://saltandstraw.com/\">Salt and Straw\u003c/a> and I've been reading quite a bit of good press lately, so I knew we had to check it out. We ended up getting the Ice Cream Flight ($9) which allows you to choose four flavors -- a good option if you can't possibly decided where to begin. While their delicious all-the-time offerings are always a good choice (The Salted Caramel or the Balsamic Strawberry are standouts), the Seasonal Specials are a good place to start.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-122.jpg\">\u003cimg class=\"alignnone size-full wp-image-43177\" title=\"Salt and Straw\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-122.jpg\" alt=\"Salt and Straw\" width=\"418\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Menu at Salt and Straw\u003c/em>\u003c/p>\n\u003cp>We tried the Honey Lavender which was the loveliest shade of pale purple and just the right amount of floral and aromatic notes. Rhubarb with an Anise Crumble also made its way onto our sampler platter. For an afternoon stroll or evening dessert, Salt and Straw is my new favorite ice cream in the Pacific Northwest.\u003c/p>\n\u003cp>Of course after bakeries and ice cream cones, a proper meal is in order at some point and we ended up dining at \u003ca href=\"http://www.pokpokpdx.com/\">Pok Pok,\u003c/a> a restaurant specializing in the food served at pubs, restaurants, homes and the streets of Southeast Asia. Most of the dishes come from Thailand and, according to their website, \"everything has been researched, eaten, and/or prepared in the country of it's origin.\" While many friends have reported that it's one of the best meals they've ever had, we both felt like it was good but not phenomenal and left wondering if perhaps we just hadn't ordered the right dishes. We did get the sweet and spicy chicken wings that folks rave about; I don't usually even like chicken wings nor does my partner Sam and we both loved these. While they're messy like most wings, they're different in flavor than any other wing I've tried and have a serious spicy kick to them. We also tried the green papaya salad and the coconut curry soup, a little sticky rice, and donuts with coffee and condensed milk ice cream for dessert. If you end up with a wait when you arrive, the \u003ca href=\"http://www.whiskeysodalounge.com/home\">Whiskey Soda Lounge\u003c/a> right across the street has unique appetizers (try the \"Chicken\" Three Ways: a combination of peanuts, lemongrass, and shallot) and housemade cocktails. They're particularly well-known for their drinking vinegars -- the grapefruit will make the time spent waiting for dinner breeze right on by.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-139.jpg\">\u003cimg class=\"alignnone size-full wp-image-43179\" title=\"Clyde Common\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-139.jpg\" alt=\"Clyde Common\" width=\"418\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Late-night drinks at Clyde Common\u003c/em>\u003c/p>\n\u003cp>Back at the hotel, we wanted to grab a quick drink before heading up to the room and \u003ca href=\"http://www.clydecommon.com/\">Clyde Common\u003c/a> is a very sweet, spare bar and eatery on the other adjoining side of the Ace. They're open relatively late and have a great bourbon and whiskey selection in addition to housemade cocktails (Negronis on tap!). The staff is warm and not at all pretentious, and we sat until they were closing up shop. If you can get a seat by the window, there's some prime people watching and you still feel some of the good energy from the folks at the bar while still maintaining a bit more privacy.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>The Details:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.acehotel.com/portland\">The Ace Hotel\u003c/a>: 1022 SW Stark St., Portland, OR; (503) 228-2277.\u003c/li>\n\u003cli>\u003ca href=\"http://stumptowncoffee.com/\">Stumptown Coffee\u003c/a>: 1026 SW Stark St., Portland OR; (503) 224-9060; Hours: Weekdays 6am-6pm, Weekends 7am-7pm\u003c/li>\n\u003cli>\u003ca href=\"http://bakeshoppdx.com/\">Bakeshop\u003c/a>:5351 NE Sandy Boulevard, Portland OR; (503) 946-8884. Hours: Wed-Sunday 7am-2pm\u003c/li>\n\u003cli>\u003ca href=\"http://kensartisan.com/\">Ken's Artisan Bakery\u003c/a>: 338 NW 21st Avenue, Portland OR; (503) 248-2202. Hours: Mon-Sat 7am-6pm, Monday Night Pizza 5:30pm-9:30pm; Sunday 8am-5pm\u003c/li>\n\u003cli>\u003ca href=\"http://www.atthemeadow.com/shop/\">The Meadow\u003c/a>: 3731 N. Mississippi Avenue, Portland, OR; (503)-288-4633. Hours: Sun-Thurs. 10am-7pm, Fri-Sat 10am-8pm\u003c/li>\n\u003cli>\u003ca href=\"http://www.olympicprovisions.com/about/\">Olympic Provisions\u003c/a> 1632 NW Thurman St, Portland, OR 97209; (503) 894 8136. Hours: Lunch, 11am–3pm Monday to Friday; Dinner, 5pm–10pm Tuesday to Saturday. For other location information, check \u003ca href=\"http://www.olympicprovisions.com/about/\">the website\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://saltandstraw.com/\">Salt and Straw\u003c/a>: 2035 NE Alberta St Portland, OR; {503}208-3867. Hours: Open 11am-11pm Daily. For information on other locations, check \u003ca href=\"http://saltandstraw.com/\">the website\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.pokpokpdx.com/\">Pok Pok:\u003c/a> 3226 SE Division Street, Portland OR.; (503) 232 1387. 11:30am - 10:00pm, 7 days a week.\u003c/li>\n\u003cli>\u003ca href=\"http://www.clydecommon.com/\">Clyde Common\u003c/a>: 1014 SW Stark St, Porland OR; (508) 228-3333. Hours: Lunch Weekdays, 11:30am – 3pm. Happy Hour Weekdays, 3pm – 6pm, Sat-Sun 4-5pm. Dinner Mon-Thurs 6-11pm, Sat-Sun 5-11pm. Late Night Menu Mon-Thu 11-11:45pm, Fri-Sat til 12:45am.\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Megan Gordon escapes to Portland for a very quick weekend trip where she discovers Sweet and Salty cookies, strong cocktails, even stronger coffee, and some very spicy chicken wings. This article begins to answer the question, where to eat and drink in Portland right now? ",
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"description": "Megan Gordon escapes to Portland for a very quick weekend trip where she discovers Sweet and Salty cookies, strong cocktails, even stronger coffee, and some very spicy chicken wings. This article begins to answer the question, where to eat and drink in Portland right now? ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-130.jpg\">\u003cimg class=\"alignnone size-full wp-image-43170\" title=\"Ace Hotel\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-130.jpg\" alt=\"Ace Hotel\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\nIt was the kind of trip that sort of happens to you. The kind you don't plan for in advance or research what to see or do. The sort of trip where you ask your friends the night before what they've loved and just take it from there, knowing full well you can't do everything in less than two days time, but you may certainly try.\u003c/p>\n\u003cp>That's where we found ourselves last weekend: with an itch to get out of Dodge and check out Portland. We managed to find a relatively reasonable rate at \u003ca href=\"http://www.acehotel.com/portland\">The Ace Hotel\u003c/a>, and were looking forward to a few days without computers -- roaming a new set of city streets with little agenda except ice cream, coffee, and curry.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-143.jpg\">\u003cimg class=\"alignnone size-full wp-image-43172\" title=\"Stumptown Coffee\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-143.jpg\" alt=\"Stumptown Coffee\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>Strong Coffee at Stumptown\u003c/em>\u003c/p>\n\u003cp>We started off the morning in the lobby of our hotel where \u003ca href=\"http://stumptowncoffee.com/\">Stumptown\u003c/a> is the adjoining cafe. Depending on the time of day, there can be quite a line, so in addition to your wad of cash bring your patience. If you find yourself drawn to the design of the Ace Hotel, you'll probably really dig Stumptown too. Of course the coffee is spectacular, but beyond that, the spare design cues are spot-on with customized postcards, a super sleek espresso machine, and long and low bar for easy barista viewing. Even if you're not staying at The Ace, you can grab a \u003ca href=\"http://www.snopes.com/language/eponyms/cupofjoe.asp\">cup of Joe\u003c/a> and amble on into the hotel lobby for a seat at that big, low coffee table with the morning paper.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-165.jpg\">\u003cimg class=\"alignnone size-full wp-image-43171\" title=\"Bakeshop\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-165.jpg\" alt=\"Bakeshop\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Kim Boyce's Bakery, Bakeshop\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After coffee, we headed over to check out \u003ca href=\"http://bakeshoppdx.com/\">Bakeshop\u003c/a>, the bakery owned by one of my favorite cookbook authors, Kim Boyce. Boyce's book \u003ca href=\"http://www.amazon.com/Good-Grain-Baking-Whole-Grain-Flours/dp/1584798300\">Good to the Grain\u003c/a> has been a constant inspiration to me as I took the leap into baking largely with whole-grain flours. Her recipes always test out perfectly, she's charming and gracious in person, and I'd heard her bakery sold lots of the same treats that filled the pages of the cookbook. When we arrived, Boyce was forming croissants and greeted us with a smile. I was pleased to find pastries from the cookbook, including the Strawberry Scones and the Figgy Scones along with those pretty-famous Whole Wheat Chocolate Chip Cookies. And while the treats were delicious, I ultimately wanted a bit more selection, a little coffee, and more of a sit-down atmosphere. But maybe that's not what they're going for here -- I know Boyce does a brisk wholesale business, so the retail portion of the business may not be the focus. If you're a Boyce fan, you must visit when you're in town. If you're looking for a decadent, special bakery where you can sit down and enjoy a few sweets, I honestly wouldn't make the effort.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-156.jpg\">\u003cimg class=\"alignnone size-full wp-image-43173\" title=\"Ken's Artisan Bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-156.jpg\" alt=\"Ken's Artisan Bakery\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>Morning Bun, Oregon Croissant, and Cannele at Ken's Artisan Bakery\u003c/em>\u003c/p>\n\u003cp>When you've only got a little over 24 hours in Portland, one bakery is surely not enough. We decided to check out \u003ca href=\"http://kensartisan.com/\">Ken's Artisan Bakery\u003c/a>, well known for their breads and laminated pastries (hello, croissants!). We managed to score an outdoor table and shared the citrus morning bun, Oregon croissant, and cannelle. The Oregon croissant was studded with local berries and slathered in pastry cream. It was one of the best things I tried all weekend, and I'm looking forward to attempting to recreate it one of these days at home. The cannelle was pretty close to perfect, with a crisp, buttery exterior and a soft vanilla-scented interior that crumbled easily with each bite. Ken's was packed: a sure sign they're doing something right. Judging from the pastries we ordered, I'd venture to say they're doing virtually everything right. The neighborhood is charming and walk-able, too. A perfect weekend morning stop.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-119.jpg\">\u003cimg class=\"alignnone size-full wp-image-43178\" title=\"The Meadow\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-119.jpg\" alt=\"The Meadow\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>Buying Chocolate and Salt at The Meadow\u003c/em>\u003c/p>\n\u003cp>After two bakeries in one morning, a break is in order. We drove over to \u003ca href=\"http://www.atthemeadow.com/shop/\">The Meadow\u003c/a> where I'd heard you could buy every kind of salt imaginable. This is true. We took home Rosemary Salt, Chocolate Salt and Vanilla Salt but were tempted by Red Smoked Salt, Lemon Verbena Salt and Saffron Salt. You can buy small little tins to try or larger glass vials that make a beautiful gift. They also have an incredible selection of bitters and vermouth and ... chocolate. For some reason, no one had mentioned the incredible chocolate selection they have at The Meadow: everything from San Francisco favorite \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion\u003c/a> to Brooklyn stand-out \u003ca href=\"http://mastbrothers.com/\">Mast Brothers\u003c/a> and local Portland chocolate makers \u003ca href=\"http://woodblockchocolate.com/\">Woodblock\u003c/a>. I stocked up for our own cupboard, for Father's Day, and for a few friends. A splurge indeed, but I've been loving the vanilla salt on popcorn at home, and am so looking forward to wrapping up the special chocolates I bought as gifts. The Meadow was a pretty \u003ca href=\"http://www.atthemeadow.com/shop/\">comprehensive website\u003c/a>, so if you can't make it to Portland (or their \u003ca href=\"http://www.atthemeadow.com/shop/index.php?main_page=contact_us\">New York location\u003c/a>) you can still order a few things to try.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-116.jpg\">\u003cimg class=\"alignnone size-full wp-image-43174\" title=\"Olympic Provisions\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-116.jpg\" alt=\"Olympic Provisions\" width=\"418\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>A Peek Inside the Kitchen at Olympic Provisions\u003c/em>\u003c/p>\n\u003cp>For lunch in Portland, I can't recommend \u003ca href=\"http://www.olympicprovisions.com/about/\">Olympic Provisions\u003c/a> enough. It's the one place I've been raving about to friends and family. In short, it's Oregon’s first USDA-approved salumeria, open just three years now but boasting two locations that operate as European-style restaurants, happening neighborhood delis, and onsite meat-curing facilities. We were there later on a Saturday so they were still serving brunch, and if you find yourself in a similar scenario, the eggs benedict is something pretty special. It's piled high with house-cured Canadian bacon, perfectly poached eggs and a smattering of fresh chives.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-113.jpg\">\u003cimg class=\"alignnone size-full wp-image-43175\" title=\"Olympic Provisions\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-113.jpg\" alt=\"Olympic Provisions\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>The Chef's Choice Charcuterie Platter at Olympic Provisions\u003c/em>\u003c/p>\n\u003cp>We also shared the Chef's Choice Charcuterie Platter because it seemed silly to visit and not try a few different cured meats. The salami and mortadella were pretty incredible and came with a variety of pickled accompaniments, good grainy mustard, and sliced bread. A most generous and filling offering. The kitchen is beautifully designed and open, so you can pull up a seat at the bar and watch the butchers, chefs, and pastry folks work their magic. A treat for the eyes, stomach, and the senses.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-123.jpg\">\u003cimg class=\"alignnone size-full wp-image-43176\" title=\"Salt and Straw\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-123.jpg\" alt=\"Salt and Straw\" width=\"560\" height=\"418\">\u003c/a>\u003cbr>\n\u003cem>Salt and Straw: Ice Cream Flight!\u003c/em>\u003c/p>\n\u003cp>Later that afternoon after ambling about the Hawthorne neighborhood checking out shops and antique stores and spending a good chunk of time in \u003ca href=\"http://www.powells.com/locations/powells-books-for-home-and-garden/\">Powell's Home and Garden\u003c/a> it was time for an ice cream cone. Friends who live in Portland swear by \u003ca href=\"http://saltandstraw.com/\">Salt and Straw\u003c/a> and I've been reading quite a bit of good press lately, so I knew we had to check it out. We ended up getting the Ice Cream Flight ($9) which allows you to choose four flavors -- a good option if you can't possibly decided where to begin. While their delicious all-the-time offerings are always a good choice (The Salted Caramel or the Balsamic Strawberry are standouts), the Seasonal Specials are a good place to start.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-122.jpg\">\u003cimg class=\"alignnone size-full wp-image-43177\" title=\"Salt and Straw\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-122.jpg\" alt=\"Salt and Straw\" width=\"418\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Menu at Salt and Straw\u003c/em>\u003c/p>\n\u003cp>We tried the Honey Lavender which was the loveliest shade of pale purple and just the right amount of floral and aromatic notes. Rhubarb with an Anise Crumble also made its way onto our sampler platter. For an afternoon stroll or evening dessert, Salt and Straw is my new favorite ice cream in the Pacific Northwest.\u003c/p>\n\u003cp>Of course after bakeries and ice cream cones, a proper meal is in order at some point and we ended up dining at \u003ca href=\"http://www.pokpokpdx.com/\">Pok Pok,\u003c/a> a restaurant specializing in the food served at pubs, restaurants, homes and the streets of Southeast Asia. Most of the dishes come from Thailand and, according to their website, \"everything has been researched, eaten, and/or prepared in the country of it's origin.\" While many friends have reported that it's one of the best meals they've ever had, we both felt like it was good but not phenomenal and left wondering if perhaps we just hadn't ordered the right dishes. We did get the sweet and spicy chicken wings that folks rave about; I don't usually even like chicken wings nor does my partner Sam and we both loved these. While they're messy like most wings, they're different in flavor than any other wing I've tried and have a serious spicy kick to them. We also tried the green papaya salad and the coconut curry soup, a little sticky rice, and donuts with coffee and condensed milk ice cream for dessert. If you end up with a wait when you arrive, the \u003ca href=\"http://www.whiskeysodalounge.com/home\">Whiskey Soda Lounge\u003c/a> right across the street has unique appetizers (try the \"Chicken\" Three Ways: a combination of peanuts, lemongrass, and shallot) and housemade cocktails. They're particularly well-known for their drinking vinegars -- the grapefruit will make the time spent waiting for dinner breeze right on by.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-139.jpg\">\u003cimg class=\"alignnone size-full wp-image-43179\" title=\"Clyde Common\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120505_Portland-139.jpg\" alt=\"Clyde Common\" width=\"418\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Late-night drinks at Clyde Common\u003c/em>\u003c/p>\n\u003cp>Back at the hotel, we wanted to grab a quick drink before heading up to the room and \u003ca href=\"http://www.clydecommon.com/\">Clyde Common\u003c/a> is a very sweet, spare bar and eatery on the other adjoining side of the Ace. They're open relatively late and have a great bourbon and whiskey selection in addition to housemade cocktails (Negronis on tap!). The staff is warm and not at all pretentious, and we sat until they were closing up shop. If you can get a seat by the window, there's some prime people watching and you still feel some of the good energy from the folks at the bar while still maintaining a bit more privacy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Details:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.acehotel.com/portland\">The Ace Hotel\u003c/a>: 1022 SW Stark St., Portland, OR; (503) 228-2277.\u003c/li>\n\u003cli>\u003ca href=\"http://stumptowncoffee.com/\">Stumptown Coffee\u003c/a>: 1026 SW Stark St., Portland OR; (503) 224-9060; Hours: Weekdays 6am-6pm, Weekends 7am-7pm\u003c/li>\n\u003cli>\u003ca href=\"http://bakeshoppdx.com/\">Bakeshop\u003c/a>:5351 NE Sandy Boulevard, Portland OR; (503) 946-8884. Hours: Wed-Sunday 7am-2pm\u003c/li>\n\u003cli>\u003ca href=\"http://kensartisan.com/\">Ken's Artisan Bakery\u003c/a>: 338 NW 21st Avenue, Portland OR; (503) 248-2202. Hours: Mon-Sat 7am-6pm, Monday Night Pizza 5:30pm-9:30pm; Sunday 8am-5pm\u003c/li>\n\u003cli>\u003ca href=\"http://www.atthemeadow.com/shop/\">The Meadow\u003c/a>: 3731 N. Mississippi Avenue, Portland, OR; (503)-288-4633. Hours: Sun-Thurs. 10am-7pm, Fri-Sat 10am-8pm\u003c/li>\n\u003cli>\u003ca href=\"http://www.olympicprovisions.com/about/\">Olympic Provisions\u003c/a> 1632 NW Thurman St, Portland, OR 97209; (503) 894 8136. Hours: Lunch, 11am–3pm Monday to Friday; Dinner, 5pm–10pm Tuesday to Saturday. For other location information, check \u003ca href=\"http://www.olympicprovisions.com/about/\">the website\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://saltandstraw.com/\">Salt and Straw\u003c/a>: 2035 NE Alberta St Portland, OR; {503}208-3867. Hours: Open 11am-11pm Daily. For information on other locations, check \u003ca href=\"http://saltandstraw.com/\">the website\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://www.pokpokpdx.com/\">Pok Pok:\u003c/a> 3226 SE Division Street, Portland OR.; (503) 232 1387. 11:30am - 10:00pm, 7 days a week.\u003c/li>\n\u003cli>\u003ca href=\"http://www.clydecommon.com/\">Clyde Common\u003c/a>: 1014 SW Stark St, Porland OR; (508) 228-3333. Hours: Lunch Weekdays, 11:30am – 3pm. Happy Hour Weekdays, 3pm – 6pm, Sat-Sun 4-5pm. Dinner Mon-Thurs 6-11pm, Sat-Sun 5-11pm. Late Night Menu Mon-Thu 11-11:45pm, Fri-Sat til 12:45am.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Schooners Coastal Kitchen and Bar",
"title": "Schooners Coastal Kitchen and Bar",
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"content": "\u003cp> “Cannery Row in Monterey in California is a poem, a stink, a grating noise, a quality of light, a tone, a habit, a nostalgia, a dream.” So begins \u003ca href=\"http://www.powells.com/biblio/95-9781440630361-0\">Steinbeck’s 1945 novel\u003c/a>, set in a time when sardines created a boom economy in this fishing village; though these fish were once thought to be almost wiped out, this vast, silvered biomass has been making a comeback. Sardine fishing boats sway on anchor next to vessels that troll for tuna and hook-and-line for groundfish. This town has become epicenter of the sustainable fishing movement, with the venerable \u003ca href=\"http://www.montereybayaquarium.org/\">Monterey Bay Aquarium\u003c/a> a main attraction, and their \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Seafood Watch\u003c/a> a guide for consumers and chefs alike.\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/1schooners560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/1schooners560.jpg\" alt=\"Monterey Plaza Hotel - Schooners Coastal Kitchen and Bar\" title=\"Monterey Plaza Hotel - Schooners Coastal Kitchen and Bar\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-43399\">\u003c/a>\u003cbr>\n\u003cem>Schooners Coastal Kitchen and Bar is located in the Monterey Plaza Hotel on Cannery Row in Monterey. Photo: Marc Fiorito of Gamma Nine\u003c/em>\u003c/p>\n\u003cp>This past January, \u003ca href=\"http://www.montereyplazahotel.com/hotel-dining.html\">Schooners Coastal Kitchen and Bar\u003c/a> opened to an enthusiastic public. Located in the \u003ca href=\"http://www.montereyplazahotel.com/\">Monterey Plaza Hotel\u003c/a>, once the site of a cannery, the dining room opens to views of the bay where sea otters drift in kelp forests and rafts of sea lions roar at one another. This restaurant used to be the Duck Club Grill, but Chef James Waller overhauled it into a no-fuss seafood restaurant with local, simple ingredients and transparency that includes an open kitchen and the menu lists where and how the seafood entrees were caught. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chef-waller1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chef-waller560.jpg\" alt=\"Chef James Waller at Schooners Coastal Kitchen and Bar\" title=\"Chef James Waller at Schooners Coastal Kitchen and Bar\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-43402\">\u003c/a>\u003cbr>\n\u003cem>Chef James Waller at the grill. Photo: Maria Finn\u003c/em>\u003c/p>\n\u003cp>Chef Waller got his start in seafood at fish houses on the Jersey Coast, where fishermen brought in their hauls of bluefish, clams, and scallops to feed the hungry beach-goers. When he started working in Monterey, he thought customers would insist on salmon year round, which means farmed, or Atlantic swordfish--seafood that’s not sustainable. “But I was wrong,” he explained. “People kept showing up with Seafood Watch cards or referencing their Smartphone apps from the Monterey Bay Aquarium. They were totally onboard and appreciated the extra effort that goes into carefully sourcing seafood.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/angry_prawns1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/angry_prawns560.jpg\" alt=\"Angry Prawns\" title=\"Angry Prawns\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-43400\">\u003c/a>\u003cbr>\n\u003cem>The Angry Prawns appetizers at Schooners are a favorite. Photo: Marc Fiorito of Gamma Nine\u003c/em>\u003c/p>\n\u003cp>Their appetizers, like angry prawns and plank-seared scallops, make visiting this beautiful bay that much better; fresh seasonal seafood like peanut crusted mahi-mahi in orange soy butter or California swordfish with beurre rouge, romanesco and grapefruit will win over any meat-and-potato landlubber, but the buzz here is due to their chowders and stews. They have six, including two vegan options—the roasted tomato and mushroom chowders. I tried the clam chowder and it was sublime. Each chowder is made to order, and so the wine, fresh herbs, rich cream and boiled potatoes keep their separate charms; the clams are from Tomales Bay and left their shells. These elements brought together make the chowder complex, comforting and sensual all at once. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chowder-stove1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chowder-stove560.jpg\" alt=\"chowder cooking\" title=\"chowder cooking\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-43404\">\u003c/a>\u003cbr>\n\u003cem>Each chowder is made to order. Here they are preparing clam chowder. Photo: Maria Finn\u003c/em>\u003c/p>\n\u003cp>Not yet on the menu were sardines. These are slowly coming into vogue with San Francisco Bay area chefs, as eating smaller fish on the food chain helps keep the food chains in the ocean balanced. As well, they have far less mercury and other toxins than large fish and are very high in omega 3’s, and so are a healthy choice. Chef Waller said that he prepared them when he got them in, but admitted that these were a tough sell. “The great thing about sardines and mackerel,” he explained, “Is that they can stand up to spices and acidity. I might use harissa with them, or citrus or roasted tomato. You won’t lose the flavor.” Sardine season, coming up in June, seems like a great reason to return to Schooner’s Coastal Kitchen. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/schooners_view_south1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/schooners_view_south560.jpg\" alt=\"Schooners interior - south view\" title=\"Schooners interior - south view\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-43407\">\u003c/a>\u003cbr>\n\u003cem>This restaurant used to be the Duck Club Grill, but last year went through a major renovation and reopened in January 2011 as Schooners Coastal Kitchen and Bar. Photo: Marc Fiorito of Gamma Nine\u003c/em>\u003c/p>\n\u003cp>May 18-20, The Monterey Bay Aquarium is having their annual \u003ca href=\"http://www.montereybayaquarium.org/vi/vi_events/cooking/\">“Cooking for Solutions”\u003c/a> with over 70 chefs and 60 wineries. Chef Waller and Schooners Coastal Kitchen will be participating. You’ll find them at the Sustainable Seafood Challenge with Carla Hall and other celebrity chefs. Saturday, May 19, 5-7p.m. at the Monterey Plaza Hotel & Spa. ($150.00, available to Aquarium members only. Tax-deductible portion: $50.00) \u003c/p>\n\u003cp>\u003ca href=\"http://www.montereyplazahotel.com/hotel-dining.html\">Monterey Plaza Hotel & Spa\u003c/a>\u003cbr>\n400 Cannery Row, Monterey, CA 93940\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For reservations, call (831) 646-1706\u003cbr>\nHours Of Operation\u003cbr>\nBreakfast: 6:30am-11:00am (12:00 noon weekends)\u003cbr>\nLunch: 11:30am-5:00pm\u003cbr>\nDinner: 5:00pm-9:30pm (10:00pm weekends)\u003cbr>\nBar service from 11:00am-11:00pm (12:00am weekends)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp> “Cannery Row in Monterey in California is a poem, a stink, a grating noise, a quality of light, a tone, a habit, a nostalgia, a dream.” So begins \u003ca href=\"http://www.powells.com/biblio/95-9781440630361-0\">Steinbeck’s 1945 novel\u003c/a>, set in a time when sardines created a boom economy in this fishing village; though these fish were once thought to be almost wiped out, this vast, silvered biomass has been making a comeback. Sardine fishing boats sway on anchor next to vessels that troll for tuna and hook-and-line for groundfish. This town has become epicenter of the sustainable fishing movement, with the venerable \u003ca href=\"http://www.montereybayaquarium.org/\">Monterey Bay Aquarium\u003c/a> a main attraction, and their \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Seafood Watch\u003c/a> a guide for consumers and chefs alike.\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/1schooners560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/1schooners560.jpg\" alt=\"Monterey Plaza Hotel - Schooners Coastal Kitchen and Bar\" title=\"Monterey Plaza Hotel - Schooners Coastal Kitchen and Bar\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-43399\">\u003c/a>\u003cbr>\n\u003cem>Schooners Coastal Kitchen and Bar is located in the Monterey Plaza Hotel on Cannery Row in Monterey. Photo: Marc Fiorito of Gamma Nine\u003c/em>\u003c/p>\n\u003cp>This past January, \u003ca href=\"http://www.montereyplazahotel.com/hotel-dining.html\">Schooners Coastal Kitchen and Bar\u003c/a> opened to an enthusiastic public. Located in the \u003ca href=\"http://www.montereyplazahotel.com/\">Monterey Plaza Hotel\u003c/a>, once the site of a cannery, the dining room opens to views of the bay where sea otters drift in kelp forests and rafts of sea lions roar at one another. This restaurant used to be the Duck Club Grill, but Chef James Waller overhauled it into a no-fuss seafood restaurant with local, simple ingredients and transparency that includes an open kitchen and the menu lists where and how the seafood entrees were caught. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chef-waller1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chef-waller560.jpg\" alt=\"Chef James Waller at Schooners Coastal Kitchen and Bar\" title=\"Chef James Waller at Schooners Coastal Kitchen and Bar\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-43402\">\u003c/a>\u003cbr>\n\u003cem>Chef James Waller at the grill. Photo: Maria Finn\u003c/em>\u003c/p>\n\u003cp>Chef Waller got his start in seafood at fish houses on the Jersey Coast, where fishermen brought in their hauls of bluefish, clams, and scallops to feed the hungry beach-goers. When he started working in Monterey, he thought customers would insist on salmon year round, which means farmed, or Atlantic swordfish--seafood that’s not sustainable. “But I was wrong,” he explained. “People kept showing up with Seafood Watch cards or referencing their Smartphone apps from the Monterey Bay Aquarium. They were totally onboard and appreciated the extra effort that goes into carefully sourcing seafood.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/angry_prawns1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/angry_prawns560.jpg\" alt=\"Angry Prawns\" title=\"Angry Prawns\" width=\"560\" height=\"372\" class=\"alignnone size-full wp-image-43400\">\u003c/a>\u003cbr>\n\u003cem>The Angry Prawns appetizers at Schooners are a favorite. Photo: Marc Fiorito of Gamma Nine\u003c/em>\u003c/p>\n\u003cp>Their appetizers, like angry prawns and plank-seared scallops, make visiting this beautiful bay that much better; fresh seasonal seafood like peanut crusted mahi-mahi in orange soy butter or California swordfish with beurre rouge, romanesco and grapefruit will win over any meat-and-potato landlubber, but the buzz here is due to their chowders and stews. They have six, including two vegan options—the roasted tomato and mushroom chowders. I tried the clam chowder and it was sublime. Each chowder is made to order, and so the wine, fresh herbs, rich cream and boiled potatoes keep their separate charms; the clams are from Tomales Bay and left their shells. These elements brought together make the chowder complex, comforting and sensual all at once. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chowder-stove1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/chowder-stove560.jpg\" alt=\"chowder cooking\" title=\"chowder cooking\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-43404\">\u003c/a>\u003cbr>\n\u003cem>Each chowder is made to order. Here they are preparing clam chowder. Photo: Maria Finn\u003c/em>\u003c/p>\n\u003cp>Not yet on the menu were sardines. These are slowly coming into vogue with San Francisco Bay area chefs, as eating smaller fish on the food chain helps keep the food chains in the ocean balanced. As well, they have far less mercury and other toxins than large fish and are very high in omega 3’s, and so are a healthy choice. Chef Waller said that he prepared them when he got them in, but admitted that these were a tough sell. “The great thing about sardines and mackerel,” he explained, “Is that they can stand up to spices and acidity. I might use harissa with them, or citrus or roasted tomato. You won’t lose the flavor.” Sardine season, coming up in June, seems like a great reason to return to Schooner’s Coastal Kitchen. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/schooners_view_south1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/schooners_view_south560.jpg\" alt=\"Schooners interior - south view\" title=\"Schooners interior - south view\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-43407\">\u003c/a>\u003cbr>\n\u003cem>This restaurant used to be the Duck Club Grill, but last year went through a major renovation and reopened in January 2011 as Schooners Coastal Kitchen and Bar. Photo: Marc Fiorito of Gamma Nine\u003c/em>\u003c/p>\n\u003cp>May 18-20, The Monterey Bay Aquarium is having their annual \u003ca href=\"http://www.montereybayaquarium.org/vi/vi_events/cooking/\">“Cooking for Solutions”\u003c/a> with over 70 chefs and 60 wineries. Chef Waller and Schooners Coastal Kitchen will be participating. You’ll find them at the Sustainable Seafood Challenge with Carla Hall and other celebrity chefs. Saturday, May 19, 5-7p.m. at the Monterey Plaza Hotel & Spa. ($150.00, available to Aquarium members only. Tax-deductible portion: $50.00) \u003c/p>\n\u003cp>\u003ca href=\"http://www.montereyplazahotel.com/hotel-dining.html\">Monterey Plaza Hotel & Spa\u003c/a>\u003cbr>\n400 Cannery Row, Monterey, CA 93940\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For reservations, call (831) 646-1706\u003cbr>\nHours Of Operation\u003cbr>\nBreakfast: 6:30am-11:00am (12:00 noon weekends)\u003cbr>\nLunch: 11:30am-5:00pm\u003cbr>\nDinner: 5:00pm-9:30pm (10:00pm weekends)\u003cbr>\nBar service from 11:00am-11:00pm (12:00am weekends)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Check, Please! Bay Area reviews: Rivoli, The Chairman (Food Truck), Station House Café",
"title": "Check, Please! Bay Area reviews: Rivoli, The Chairman (Food Truck), Station House Café",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp704group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp704group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 704 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco taping episode 704 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43438\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests and host Leslie Sbrocco taping episode 704 of Check, Please! Bay Area at KQED.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 4 (704) airs Thursday May 17 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6849\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The fourth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6859\">Rivoli Restaurant\u003c/a> (Berkeley), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6871\">The Chairman\u003c/a> (Food Truck in San Francisco, Bay Area) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6880\">Station House Café\u003c/a> (Point Reyes Station).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- About Decanting\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/WiP7DEj7QmM\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n",
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"disqusTitle": "Minette's Feast: The Delicious Story of Julia Child and Her Cat",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/minette.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/minette.jpg\" alt=\"\" title=\"minette\" width=\"450\" height=\"449\" class=\"alignnone size-full wp-image-43358\">\u003c/a>\u003c/p>\n\u003cp>It appears to be the year of \u003ca href=\"http://www.amazon.com/Julias-Cats-Julia-Childs-Company/dp/1419702750\">Julia Child and her cats\u003c/a>, and as a cat and Child-lover, I am frankly thrilled. \u003ca href=\"http://www.amazon.com/Minettes-Feast-Delicious-Story-Julia/dp/1419701770/ref=sr_1_1?s=books&ie=UTF8&qid=1336770988&sr=1-1\">\u003cem>Minette's Feast: The Delicious Story of Julia Child and Her Cat\u003c/em>\u003c/a>, written by \u003ca href=\"http://susannareich.com/\">Susanna Reich\u003c/a> and illustrated by Amy Bates, is the first of these two themed books from Abrams to hit our household, and it has already become a bedtime favorite with parents and child.\u003c/p>\n\u003cp>Julia and Paul Child did not have children, the discussion of which constitutes one of the more heartbreaking passages in \u003ca href=\"http://www.amazon.com/My-Life-France-Julia-Child/dp/1400043468\">\u003cem>My Life in France\u003c/em>\u003c/a>, but they did have cats. When Minette, their first cat, showed up on their doorstep, Julia noted, \"Our domestic circle is complete.\" Pulling from Julia and Paul's letters as well as Julia's biographies, \u003cem>Minette's Feast\u003c/em> tells the story of how Minette came to live and eat with the Childs in Paris.\u003c/p>\n\u003cp>Not only do Amy Bates' Hopper-esque illustrations capture the personalities of both Julia and Minette, but they make me want to spend so much time on individual pages -- absorbing every pinch of detail she's squirreled away in each one -- that Bug's two-year-old patience is sorely tried. I want to take in the length of Minette's whiskers, the shape and color of her eyes, every last morsel of food, and marvel over how Bates managed Julia's distinctive face and unruly hair. For his part, Bug just wants to get to the page where Minette chases a Brussels sprout tied to her tail. Once there, he chortles long and hard like he never has for any other book.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/MinnettesFeast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/MinnettesFeast560.jpg\" alt=\"Minnettes Feast\" title=\"Minnettes Feast\" width=\"560\" height=\"280\" class=\"alignnone size-full wp-image-43364\">\u003c/a>\u003cbr>\n\u003cstrong>Click on image for larger view\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Not every bit of text rhymes or patterns out a beat, but the few cases it does are enchanting: \"And day and night, she could smell the delicious smells of mayonnaise, hollandaise, cassoulets, cheese soufflés, and duck pâtés...\" And then there's my favorite repetition and internal rhyme, \"But of course, mouse and bird were much preferred.\" Sprinkled throughout the story are smidges of French words and expressions that are also contained in a glossary and pronunciation guide in the back of the book. \u003c/p>\n\u003cp>What I adore most about \u003cem>Minette's Feast\u003c/em> is how Reich recasts Julia Child's famous culinary beginnings -- her trips to the markets, her culinary experiments at home, and her tenure at Le Cordon Bleu -- as merely a quest to get her tortoiseshell \"\u003cem>poussiequette\u003c/em>\" to eat something other than mice.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>A contributor to Bay Area Bites since its inception, Stephanie V.W. Lucianovic is a Bay Area food writer and editor. Her first book \u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503/ref=sr_1_1?ie=UTF8&qid=1335055355&sr=8-1\">Suffering Succotash: A Picky Eater's Quest to Understand Why We Hate the Foods We Hate\u003c/a> is a humorous non-fiction narrative and exposé on the lives of picky eaters. It releases from Perigee Books July 3rd.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/minette.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/minette.jpg\" alt=\"\" title=\"minette\" width=\"450\" height=\"449\" class=\"alignnone size-full wp-image-43358\">\u003c/a>\u003c/p>\n\u003cp>It appears to be the year of \u003ca href=\"http://www.amazon.com/Julias-Cats-Julia-Childs-Company/dp/1419702750\">Julia Child and her cats\u003c/a>, and as a cat and Child-lover, I am frankly thrilled. \u003ca href=\"http://www.amazon.com/Minettes-Feast-Delicious-Story-Julia/dp/1419701770/ref=sr_1_1?s=books&ie=UTF8&qid=1336770988&sr=1-1\">\u003cem>Minette's Feast: The Delicious Story of Julia Child and Her Cat\u003c/em>\u003c/a>, written by \u003ca href=\"http://susannareich.com/\">Susanna Reich\u003c/a> and illustrated by Amy Bates, is the first of these two themed books from Abrams to hit our household, and it has already become a bedtime favorite with parents and child.\u003c/p>\n\u003cp>Julia and Paul Child did not have children, the discussion of which constitutes one of the more heartbreaking passages in \u003ca href=\"http://www.amazon.com/My-Life-France-Julia-Child/dp/1400043468\">\u003cem>My Life in France\u003c/em>\u003c/a>, but they did have cats. When Minette, their first cat, showed up on their doorstep, Julia noted, \"Our domestic circle is complete.\" Pulling from Julia and Paul's letters as well as Julia's biographies, \u003cem>Minette's Feast\u003c/em> tells the story of how Minette came to live and eat with the Childs in Paris.\u003c/p>\n\u003cp>Not only do Amy Bates' Hopper-esque illustrations capture the personalities of both Julia and Minette, but they make me want to spend so much time on individual pages -- absorbing every pinch of detail she's squirreled away in each one -- that Bug's two-year-old patience is sorely tried. I want to take in the length of Minette's whiskers, the shape and color of her eyes, every last morsel of food, and marvel over how Bates managed Julia's distinctive face and unruly hair. For his part, Bug just wants to get to the page where Minette chases a Brussels sprout tied to her tail. Once there, he chortles long and hard like he never has for any other book.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/MinnettesFeast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/MinnettesFeast560.jpg\" alt=\"Minnettes Feast\" title=\"Minnettes Feast\" width=\"560\" height=\"280\" class=\"alignnone size-full wp-image-43364\">\u003c/a>\u003cbr>\n\u003cstrong>Click on image for larger view\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Not every bit of text rhymes or patterns out a beat, but the few cases it does are enchanting: \"And day and night, she could smell the delicious smells of mayonnaise, hollandaise, cassoulets, cheese soufflés, and duck pâtés...\" And then there's my favorite repetition and internal rhyme, \"But of course, mouse and bird were much preferred.\" Sprinkled throughout the story are smidges of French words and expressions that are also contained in a glossary and pronunciation guide in the back of the book. \u003c/p>\n\u003cp>What I adore most about \u003cem>Minette's Feast\u003c/em> is how Reich recasts Julia Child's famous culinary beginnings -- her trips to the markets, her culinary experiments at home, and her tenure at Le Cordon Bleu -- as merely a quest to get her tortoiseshell \"\u003cem>poussiequette\u003c/em>\" to eat something other than mice.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>A contributor to Bay Area Bites since its inception, Stephanie V.W. Lucianovic is a Bay Area food writer and editor. Her first book \u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503/ref=sr_1_1?ie=UTF8&qid=1335055355&sr=8-1\">Suffering Succotash: A Picky Eater's Quest to Understand Why We Hate the Foods We Hate\u003c/a> is a humorous non-fiction narrative and exposé on the lives of picky eaters. It releases from Perigee Books July 3rd.\u003c/em>\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/24/2012/05/2010-star-chefs-gala-sf-stephanie-hua-lick-my-spoon-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2010-star-chefs-gala-sf-stephanie-hua-lick-my-spoon-1.jpg\" alt=\"star chefs gala\" title=\"star chefs gala\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-42655\">\u003c/a>\u003c/p>\n\u003cp>When eating is your job, how do you stay in shape? I’ve often wondered how people in the biz do it. Some are just lucky. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/31/life-after-gourmet-is-good-a-chat-with-ruth-reichl/\">Ruth Reichl\u003c/a> and \u003ca href=\"http://lickmyspoon.com/events/q-a-with-food-wine%E2%80%99s-dana-cowin-at-new-taste-of-the-upper-west-side-nyc/\">Dana Cowin\u003c/a> have both attributed their svelte physique to good genes. (Oh, if only I was blessed with a hummingbird’s metabolism. I’d be unstoppable.) For the rest of us, maintaining balance can be a daily struggle. \u003c/p>\n\u003cp>Michelin three-star chef \u003ca href=\"http://lickmyspoon.com/travel/qa-with-chef-masa-takayama/\">Masa Takayama\u003c/a> runs every morning…and has lost 30 pounds in the past five years doing so. \u003cstrong>Jonathan Kauffman\u003c/strong>, SF editor of \u003cem>\u003ca href=\"http://www.tastingtable.com/index.htm\">Tasting Table\u003c/a>\u003c/em> and former food critic at \u003cem>\u003ca href=\"http://www.sfweekly.com/\">SF Weekly\u003c/a>\u003c/em>, follows a sensible plan of exercising 4-5 times a week (a mix of biking and an hour of cardio at the gym) and eating healthy on nights off. He shares:\u003c/p>\n\u003cblockquote>\u003cp>I don't believe in detoxing, or rather, I never have a few days away from reviewing restaurants. I do cook mostly vegetarian on my non-review nights, just to make sure I eat as many fruits and vegetables as I can.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/marcia-gagliardi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/marcia-gagliardi.jpg\" alt=\"marcia gagliardi_the tablehopper\" title=\"marcia gagliardi_the tablehopper\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-42986\">\u003c/a>\u003cbr>\n\u003cem>Marcia Gagliardi (The Tablehopper) at the Wine Museum in Barolo, Italy\u003c/em>\u003c/p>\n\u003cp>If you follow \u003cstrong>Marcia Gagliardi\u003c/strong>’s \u003ca href=\"http://www.tablehopper.com/\">\u003cem>Tablehopper\u003c/em>\u003c/a> (and you should), you know that this woman’s life is a decadent flurry of wining and dining, so I was delighted to pick her brain on this topic. Here’s what she had to say: \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How do you stay balanced?\u003c/strong>\u003cbr>\nThis is a constant and daily challenge. If I know I am going out for dinner that evening, which is usually the case five or six nights a week, I try to eat very clean, low-fat, and simple food at home for breakfast and lunch. I try to stick with oatmeal, or yogurt, flax cereal, and fruit for breakfast (although I am a huge fan of eggs, and just finished a two–week long breakfast taco bender when my friend brought me tortillas from Austin—I am hopeless). I also allow myself to indulge twice a week in a bagel with cream cheese and lox, one of my very favorite things for breakfast. If I let myself enjoy the thing I love a few times, I find it easier to stick with oatmeal, cereal, or breakfast shakes made with kefir on the other days. \u003c/p>\n\u003cp>I absolutely SWEAR by drinking \u003ca href=\"http://www.vibranthealth.us/\">Green Vibrance\u003c/a> every single morning. I call it the green menace, but it’s really my best friend, packed with every green thing you can imagine. It’s the first thing I eat or drink in the day, every single day. Makes me perk right up, especially after a night of indulgence.\u003c/p>\n\u003cp>On Monday when I am home writing all day against my deadline (and most of Tuesday), if I was organized, I will have made a nice soup on Sunday or the makings for some dish I can quickly put together on Monday night for dinner, like kale with chorizo tofu or something like that. Since I eat so much meat and fish when I dine out, I try to eat vegetarian at home on Mondays. I really adore cooking from \u003ca href=\"http://www.101cookbooks.com/\">Heidi Swanson\u003c/a>’s cookbooks when I am home, \u003cem>Super Natural Cooking\u003c/em> and \u003cem>Super Natural Every Day\u003c/em>.\u003c/p>\n\u003cp>I also try not to schedule two meals out in a day—if I do lunch somewhere, then I try not to dine out (or at least eat a lighter dinner). If you want to see a week in my life of eating, check out this “\u003ca href=\"http://sanfrancisco.grubstreet.com/2010/12/how_the_tablehopper_aka_marcia.html\">San Francisco Diet\u003c/a>” piece on \u003cem>Grub Street\u003c/em> from a year ago.\u003c/p>\n\u003cp>I also don’t drink at home, unless I have company—just the occasional nip of bourbon, or a split of Champagne if I’m heading out on the town or about to go dancing.\u003c/p>\n\u003cp>Lastly, I get my sleep. People ask me why I have so much energy, and it’s because I try to get at least eight hours, five nights a week. It’s what my brain needs. Deadline nights I get much less, so I try to keep it steady on the other nights. I find I have more productivity and less hunger and cravings when I get my rest.\u003c/p>\n\u003cp>\u003cstrong>You've talked before about detoxing every once in awhile. What's your detox regiment?\u003c/strong>\u003cbr>\nI am so grateful I met \u003ca href=\"http://www.lawrencekampf.com/\">Lawrence Kampf\u003c/a> of Hermetic Workshop, who hosts a Core Vitality Detox twice a year. He gave me the tools to really step back and reprogram a couple times every year. It’s three weeks long, mostly about no meat/sugar/caffeine/booze/processed foods/gluten—it’s about eating whole foods, raw when possible. And there are many other components, from meditation to group workshops to yoga to hot steams. It’s great to say no to everything for a while, slow down, and get in touch with your body’s needs, instead of jacking it with coffee, booze, and foods that are hard to process. I really do love my morning shot of espresso, however. That’s a hard thing to say goodbye to.\u003c/p>\n\u003cp>\u003cstrong>Do you have a workout routine that you swear by?\u003c/strong>\u003cbr>\nAgain, this is always an adjustment. I have an awesome trainer, \u003cstrong>Joe Peteque\u003c/strong>, who I interval train in Alamo Square with twice a week. He makes me do all the things I don’t like to do, like sprint up hills and do pushups. I also ride my bike a lot during the week to meetings and dinners and errands. I love it. I also go for a couple long, brisk walks every week—it’s good to clear the head. I started running again (am using the app \u003ca href=\"http://itunes.apple.com/us/app/get-running-couch-to-5k/id319043985?mt=8\">From Couch to 5k\u003c/a>), however, because right now I’m at my heaviest. It doesn’t feel good to have the calories winning at the moment, so I have to kick some more cardio back in, and try to eat less. The chefs in this town need to stop making everything taste so good, criminy! I have also been missing yoga, and that great mental space/break/energy/insight it gives you, so am planning to get a day or two of that back in my life. Setting intentions!\u003c/p>\n\u003cp>*****\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Setting intentions is right. Goals are important, whether it’s training for that half-marathon, or that pretty summer dress hanging in the closet. For now, I’ve found a nice balance between getting in a healthy dose of veggies every day, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/01/spring-cleansing-juicing/\">juicing\u003c/a>, and simply trying to burn more than I consume. How do you maintain balance in your life? \u003c/p>\n\n",
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"excerpt": "When eating is your job, how do you stay balanced? Marcia Gagliardi, founder and publisher of the popular dining and drinking e-column Tablehopper, tells us how she does it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2010-star-chefs-gala-sf-stephanie-hua-lick-my-spoon-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2010-star-chefs-gala-sf-stephanie-hua-lick-my-spoon-1.jpg\" alt=\"star chefs gala\" title=\"star chefs gala\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-42655\">\u003c/a>\u003c/p>\n\u003cp>When eating is your job, how do you stay in shape? I’ve often wondered how people in the biz do it. Some are just lucky. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/31/life-after-gourmet-is-good-a-chat-with-ruth-reichl/\">Ruth Reichl\u003c/a> and \u003ca href=\"http://lickmyspoon.com/events/q-a-with-food-wine%E2%80%99s-dana-cowin-at-new-taste-of-the-upper-west-side-nyc/\">Dana Cowin\u003c/a> have both attributed their svelte physique to good genes. (Oh, if only I was blessed with a hummingbird’s metabolism. I’d be unstoppable.) For the rest of us, maintaining balance can be a daily struggle. \u003c/p>\n\u003cp>Michelin three-star chef \u003ca href=\"http://lickmyspoon.com/travel/qa-with-chef-masa-takayama/\">Masa Takayama\u003c/a> runs every morning…and has lost 30 pounds in the past five years doing so. \u003cstrong>Jonathan Kauffman\u003c/strong>, SF editor of \u003cem>\u003ca href=\"http://www.tastingtable.com/index.htm\">Tasting Table\u003c/a>\u003c/em> and former food critic at \u003cem>\u003ca href=\"http://www.sfweekly.com/\">SF Weekly\u003c/a>\u003c/em>, follows a sensible plan of exercising 4-5 times a week (a mix of biking and an hour of cardio at the gym) and eating healthy on nights off. He shares:\u003c/p>\n\u003cblockquote>\u003cp>I don't believe in detoxing, or rather, I never have a few days away from reviewing restaurants. I do cook mostly vegetarian on my non-review nights, just to make sure I eat as many fruits and vegetables as I can.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/marcia-gagliardi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/marcia-gagliardi.jpg\" alt=\"marcia gagliardi_the tablehopper\" title=\"marcia gagliardi_the tablehopper\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-42986\">\u003c/a>\u003cbr>\n\u003cem>Marcia Gagliardi (The Tablehopper) at the Wine Museum in Barolo, Italy\u003c/em>\u003c/p>\n\u003cp>If you follow \u003cstrong>Marcia Gagliardi\u003c/strong>’s \u003ca href=\"http://www.tablehopper.com/\">\u003cem>Tablehopper\u003c/em>\u003c/a> (and you should), you know that this woman’s life is a decadent flurry of wining and dining, so I was delighted to pick her brain on this topic. Here’s what she had to say: \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How do you stay balanced?\u003c/strong>\u003cbr>\nThis is a constant and daily challenge. If I know I am going out for dinner that evening, which is usually the case five or six nights a week, I try to eat very clean, low-fat, and simple food at home for breakfast and lunch. I try to stick with oatmeal, or yogurt, flax cereal, and fruit for breakfast (although I am a huge fan of eggs, and just finished a two–week long breakfast taco bender when my friend brought me tortillas from Austin—I am hopeless). I also allow myself to indulge twice a week in a bagel with cream cheese and lox, one of my very favorite things for breakfast. If I let myself enjoy the thing I love a few times, I find it easier to stick with oatmeal, cereal, or breakfast shakes made with kefir on the other days. \u003c/p>\n\u003cp>I absolutely SWEAR by drinking \u003ca href=\"http://www.vibranthealth.us/\">Green Vibrance\u003c/a> every single morning. I call it the green menace, but it’s really my best friend, packed with every green thing you can imagine. It’s the first thing I eat or drink in the day, every single day. Makes me perk right up, especially after a night of indulgence.\u003c/p>\n\u003cp>On Monday when I am home writing all day against my deadline (and most of Tuesday), if I was organized, I will have made a nice soup on Sunday or the makings for some dish I can quickly put together on Monday night for dinner, like kale with chorizo tofu or something like that. Since I eat so much meat and fish when I dine out, I try to eat vegetarian at home on Mondays. I really adore cooking from \u003ca href=\"http://www.101cookbooks.com/\">Heidi Swanson\u003c/a>’s cookbooks when I am home, \u003cem>Super Natural Cooking\u003c/em> and \u003cem>Super Natural Every Day\u003c/em>.\u003c/p>\n\u003cp>I also try not to schedule two meals out in a day—if I do lunch somewhere, then I try not to dine out (or at least eat a lighter dinner). If you want to see a week in my life of eating, check out this “\u003ca href=\"http://sanfrancisco.grubstreet.com/2010/12/how_the_tablehopper_aka_marcia.html\">San Francisco Diet\u003c/a>” piece on \u003cem>Grub Street\u003c/em> from a year ago.\u003c/p>\n\u003cp>I also don’t drink at home, unless I have company—just the occasional nip of bourbon, or a split of Champagne if I’m heading out on the town or about to go dancing.\u003c/p>\n\u003cp>Lastly, I get my sleep. People ask me why I have so much energy, and it’s because I try to get at least eight hours, five nights a week. It’s what my brain needs. Deadline nights I get much less, so I try to keep it steady on the other nights. I find I have more productivity and less hunger and cravings when I get my rest.\u003c/p>\n\u003cp>\u003cstrong>You've talked before about detoxing every once in awhile. What's your detox regiment?\u003c/strong>\u003cbr>\nI am so grateful I met \u003ca href=\"http://www.lawrencekampf.com/\">Lawrence Kampf\u003c/a> of Hermetic Workshop, who hosts a Core Vitality Detox twice a year. He gave me the tools to really step back and reprogram a couple times every year. It’s three weeks long, mostly about no meat/sugar/caffeine/booze/processed foods/gluten—it’s about eating whole foods, raw when possible. And there are many other components, from meditation to group workshops to yoga to hot steams. It’s great to say no to everything for a while, slow down, and get in touch with your body’s needs, instead of jacking it with coffee, booze, and foods that are hard to process. I really do love my morning shot of espresso, however. That’s a hard thing to say goodbye to.\u003c/p>\n\u003cp>\u003cstrong>Do you have a workout routine that you swear by?\u003c/strong>\u003cbr>\nAgain, this is always an adjustment. I have an awesome trainer, \u003cstrong>Joe Peteque\u003c/strong>, who I interval train in Alamo Square with twice a week. He makes me do all the things I don’t like to do, like sprint up hills and do pushups. I also ride my bike a lot during the week to meetings and dinners and errands. I love it. I also go for a couple long, brisk walks every week—it’s good to clear the head. I started running again (am using the app \u003ca href=\"http://itunes.apple.com/us/app/get-running-couch-to-5k/id319043985?mt=8\">From Couch to 5k\u003c/a>), however, because right now I’m at my heaviest. It doesn’t feel good to have the calories winning at the moment, so I have to kick some more cardio back in, and try to eat less. The chefs in this town need to stop making everything taste so good, criminy! I have also been missing yoga, and that great mental space/break/energy/insight it gives you, so am planning to get a day or two of that back in my life. Setting intentions!\u003c/p>\n\u003cp>*****\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Setting intentions is right. Goals are important, whether it’s training for that half-marathon, or that pretty summer dress hanging in the closet. For now, I’ve found a nice balance between getting in a healthy dose of veggies every day, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/01/spring-cleansing-juicing/\">juicing\u003c/a>, and simply trying to burn more than I consume. How do you maintain balance in your life? \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Strawberry Lavender Muffins for Mother's Day",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/strawberry-muffin560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/strawberry-muffin560.jpg\" alt=\"Strawberry Lavender muffin\" title=\"Strawberry Lavender muffin\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42999\">\u003c/a>\u003c/p>\n\u003cp>Happy Mother's Day, and happy strawberry season! While fresh-picked California strawberries have been brightening up the farmers' market for a while, those first fruits are never the sweetest ones. It's different with vegetables; the first pick of spring's tender young fava beans, English peas, asparagus, and new potatoes may well be the best. \u003c/p>\n\u003cp>But fruit needs a little time to bask in the newly warm sunshine and longer days, and right now, strawberries have finally come into their own, ripe and red and lovely, ready to perfume the table and delight moms everywhere. They are versatile and delicious every way, although you can't beat breakfast in bed highlighted with a simple bowl of strawberries and cream. \u003c/p>\n\u003cp>First, though, you need to pick your berries right. If your mom taught you lots of great stuff but not this, well, here's what you need to know. Having harvested strawberries every day for months during my time at the UCSC's Farm and Garden program, I learned a few protocols beyond the obvious one of red=ripe. There are gradations of red, for starters. Orange-red, pinky red: these aren't the reds you are looking for. A red somewhere between stop-sign and wine: that's what you want. \u003c/p>\n\u003cp>Then, no white shoulders. Look around the stem cap; is the berry red all the way up to the top, or is there a tell-tale patch of greenish-white up there? Berries ripen tip first, so they're not fully sweet and ripe until the very top is red, too. The second test is scent; a box of truly ripe berries will pamper your Mom with its sweet, summery perfume. Finally, a truly ripe berry will be red through and through; a white, chalky-looking core means the berry was picked too soon. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Finally, the berries shouldn't have soft, shriveled spots or squishy tips; a mushy spot in the morning is a rotten spot by afternoon. Especially in organic berries, a few peck-holes are OK; we called jabbed specimens \"bird-certified ripe.\" \u003c/p>\n\u003cp>Different types of strawberry have different balances of sweetness, tartness, and flavor. Our coastal climate calls for berries that can handle cool nights and foggy days. Seascape, Chandler, and Quinalt are all delicious berries that do well here, in both farms and backyard gardens, but to my taste, Albion, a cultivar introduced by \u003ca href=\"http://www.plantsciences.ucdavis.edu/plantbreeding/main/history.htm\">UC Davis\u003c/a> in 2004, is the champ. \u003c/p>\n\u003cp>For making this excellent \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/02/spring-entertaining-made-easy-two-simple-fruit-salsa-recipes/\">strawberry salsa\u003c/a>, I picked up a great flat of organic berries from Watsonville's \u003ca href=\"http://www.pcfma.com/producers_detail.php?producer_id=402\">Rodriguez Ranch\u003c/a> at the \u003ca href=\"http://cafarmersmkts.com/markets/category/diablo-valley\">Diablo Valley Farmers' Market\u003c/a>. Right now, they've got sensational Albion berries as well as great Seascapes. I'm also fond of the organic berries grown by Swanton Berry Farm, Tomatero Farm, and Yerena Farms. It's worth it to seek out organic berries; conventional strawberry farms are big pesticide consumers, as the recent debate over the \u003ca href=\"http://blogs.kqed.org/ourxperience/2012/02/09/methyl-iodide-the-debate-continues/\">use of methyl iodide\u003c/a> revealed. \u003c/p>\n\u003cp>Once you've got your berries, remember that heat and moisture are the enemies of a fresh strawberry. While nothing's better than a freshly picked, sun-warmed berry, if you want to keep your berries for a few days, you need to keep them cool. For best results, lay your berries out in a single layer on a paper towel inside a glass or plastic box. Place another paper towel on top and cover. Held like this, berries should last up to 3 or 4 days. Don't rinse or hull your berries until just before you want to eat or use them. \u003c/p>\n\u003cp>So, you're well stocked with beautiful berries for Mom. Strawberries and cream, a surefire hit. But what if you want to dress up those berries a little, show Mom you've learned a thing or two since your macaroni-necklace days? \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/05/meyer-lemon-ricotta-pancakes/\">Meyer Lemon Ricotta Pancakes\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/10/cottage-cheese-pancakes-for-spring/\">Cottage Cheese Pancakes\u003c/a> would go perfectly with a scatter of cut-up fresh berries. You could impress Mom with a pink-and-green \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/04/eggs-for-easter/\">souffle\u003c/a> or this can't-miss \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/23/trouble-free-holiday-breakfast-strata/\">breakfast strata\u003c/a>, strawberries on the side. Or you can whip up a plate of her very favorite breakfast just the way she likes it, and serve these lovely muffins in a basket alongside. The real appeal? Baking, they'll make the kitchen smell like heaven in springtime. \u003c/p>\n\u003cp>The secret ingredient in these early summer morning berries is lavender sugar, made from sugar scented with a handful of lavender blossoms. It's easy to make: just let a handful of fresh, unsprayed lavender blossoms dry out for a few days, then mix them into a jar or canister of sugar (the pale gold, organic kind, by my preference). Close tightly and let the lavender perfume the sugar for a few days before using. You can use a similar technique to make vanilla sugar. Plunging a few split whole vanilla beans into a canister of sugar; after a few days, the sugar will have a subtle but delicious whiff of vanilla (leave the beans in the sugar; the flavor will deepen with time). Or, for a quickie version, split a bean lengthwise and scrape out the seeds with the tip of a knife. Rub the vanilla seeds into 2 cups of sugar; store in a tightly closed container to preserve the flavor. \u003c/p>\n\u003cp>\u003cstrong>Strawberry Lavender Muffins\u003c/strong>\u003cbr>\n\u003cem>If you don't have lavender sugar available, you can substitute vanilla or citrus-flavored sugar in these muffins. For citrus sugar, finely grate the peel of 2 lemons or limes or 1 orange into 2 cups sugar. Mix peel thoroughly into the sugar and store in a tightly closed container. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 12 muffins\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time: \u003c/strong>18-20 minutes\u003cbr>\n\u003cstrong>Total Time: \u003c/strong>28-30 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 1/2 cups all-purpose flour or whole-wheat pastry flour, or a combination of the two\u003cbr>\n1/2 cup cornmeal\u003cbr>\n1/4 cup light brown sugar, packed\u003cbr>\n1/4 cup lavender sugar (see note)\u003cbr>\n2 tsp baking powder\u003cbr>\n1/2 tsp baking soda\u003cbr>\n1/4 tsp salt\u003cbr>\n2 eggs\u003cbr>\n1 cup milk\u003cbr>\n5 tbsp butter, melted\u003cbr>\n1 cup chopped strawberries, about 10-12 berries\u003cbr>\n2 tsp lavender sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Preheat oven to 400F. Lightly grease a 12-cup muffin pan or line with paper liners. \u003c/p>\n\u003cp>In a large bowl, sift flour, cornmeal, baking powder, soda and salt together. In a separate bowl, beat eggs and milk together. Pour egg mixture into dry ingredients and mix quickly but gently together. Pour in melted butter and stir a few more strokes. stir in strawberries. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Spoon batter (it will be wetter than most typical muffin batters) into muffin cups. Bake 18-20 minutes, until a tester comes out clean and muffins are golden brown. Cool on a rack for 10 minutes, then remove muffins from cups. Serve warm. \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/24/2012/05/strawberry-muffin560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/strawberry-muffin560.jpg\" alt=\"Strawberry Lavender muffin\" title=\"Strawberry Lavender muffin\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-42999\">\u003c/a>\u003c/p>\n\u003cp>Happy Mother's Day, and happy strawberry season! While fresh-picked California strawberries have been brightening up the farmers' market for a while, those first fruits are never the sweetest ones. It's different with vegetables; the first pick of spring's tender young fava beans, English peas, asparagus, and new potatoes may well be the best. \u003c/p>\n\u003cp>But fruit needs a little time to bask in the newly warm sunshine and longer days, and right now, strawberries have finally come into their own, ripe and red and lovely, ready to perfume the table and delight moms everywhere. They are versatile and delicious every way, although you can't beat breakfast in bed highlighted with a simple bowl of strawberries and cream. \u003c/p>\n\u003cp>First, though, you need to pick your berries right. If your mom taught you lots of great stuff but not this, well, here's what you need to know. Having harvested strawberries every day for months during my time at the UCSC's Farm and Garden program, I learned a few protocols beyond the obvious one of red=ripe. There are gradations of red, for starters. Orange-red, pinky red: these aren't the reds you are looking for. A red somewhere between stop-sign and wine: that's what you want. \u003c/p>\n\u003cp>Then, no white shoulders. Look around the stem cap; is the berry red all the way up to the top, or is there a tell-tale patch of greenish-white up there? Berries ripen tip first, so they're not fully sweet and ripe until the very top is red, too. The second test is scent; a box of truly ripe berries will pamper your Mom with its sweet, summery perfume. Finally, a truly ripe berry will be red through and through; a white, chalky-looking core means the berry was picked too soon. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Finally, the berries shouldn't have soft, shriveled spots or squishy tips; a mushy spot in the morning is a rotten spot by afternoon. Especially in organic berries, a few peck-holes are OK; we called jabbed specimens \"bird-certified ripe.\" \u003c/p>\n\u003cp>Different types of strawberry have different balances of sweetness, tartness, and flavor. Our coastal climate calls for berries that can handle cool nights and foggy days. Seascape, Chandler, and Quinalt are all delicious berries that do well here, in both farms and backyard gardens, but to my taste, Albion, a cultivar introduced by \u003ca href=\"http://www.plantsciences.ucdavis.edu/plantbreeding/main/history.htm\">UC Davis\u003c/a> in 2004, is the champ. \u003c/p>\n\u003cp>For making this excellent \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/02/spring-entertaining-made-easy-two-simple-fruit-salsa-recipes/\">strawberry salsa\u003c/a>, I picked up a great flat of organic berries from Watsonville's \u003ca href=\"http://www.pcfma.com/producers_detail.php?producer_id=402\">Rodriguez Ranch\u003c/a> at the \u003ca href=\"http://cafarmersmkts.com/markets/category/diablo-valley\">Diablo Valley Farmers' Market\u003c/a>. Right now, they've got sensational Albion berries as well as great Seascapes. I'm also fond of the organic berries grown by Swanton Berry Farm, Tomatero Farm, and Yerena Farms. It's worth it to seek out organic berries; conventional strawberry farms are big pesticide consumers, as the recent debate over the \u003ca href=\"http://blogs.kqed.org/ourxperience/2012/02/09/methyl-iodide-the-debate-continues/\">use of methyl iodide\u003c/a> revealed. \u003c/p>\n\u003cp>Once you've got your berries, remember that heat and moisture are the enemies of a fresh strawberry. While nothing's better than a freshly picked, sun-warmed berry, if you want to keep your berries for a few days, you need to keep them cool. For best results, lay your berries out in a single layer on a paper towel inside a glass or plastic box. Place another paper towel on top and cover. Held like this, berries should last up to 3 or 4 days. Don't rinse or hull your berries until just before you want to eat or use them. \u003c/p>\n\u003cp>So, you're well stocked with beautiful berries for Mom. Strawberries and cream, a surefire hit. But what if you want to dress up those berries a little, show Mom you've learned a thing or two since your macaroni-necklace days? \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/03/05/meyer-lemon-ricotta-pancakes/\">Meyer Lemon Ricotta Pancakes\u003c/a> or \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/03/10/cottage-cheese-pancakes-for-spring/\">Cottage Cheese Pancakes\u003c/a> would go perfectly with a scatter of cut-up fresh berries. You could impress Mom with a pink-and-green \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/04/eggs-for-easter/\">souffle\u003c/a> or this can't-miss \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/23/trouble-free-holiday-breakfast-strata/\">breakfast strata\u003c/a>, strawberries on the side. Or you can whip up a plate of her very favorite breakfast just the way she likes it, and serve these lovely muffins in a basket alongside. The real appeal? Baking, they'll make the kitchen smell like heaven in springtime. \u003c/p>\n\u003cp>The secret ingredient in these early summer morning berries is lavender sugar, made from sugar scented with a handful of lavender blossoms. It's easy to make: just let a handful of fresh, unsprayed lavender blossoms dry out for a few days, then mix them into a jar or canister of sugar (the pale gold, organic kind, by my preference). Close tightly and let the lavender perfume the sugar for a few days before using. You can use a similar technique to make vanilla sugar. Plunging a few split whole vanilla beans into a canister of sugar; after a few days, the sugar will have a subtle but delicious whiff of vanilla (leave the beans in the sugar; the flavor will deepen with time). Or, for a quickie version, split a bean lengthwise and scrape out the seeds with the tip of a knife. Rub the vanilla seeds into 2 cups of sugar; store in a tightly closed container to preserve the flavor. \u003c/p>\n\u003cp>\u003cstrong>Strawberry Lavender Muffins\u003c/strong>\u003cbr>\n\u003cem>If you don't have lavender sugar available, you can substitute vanilla or citrus-flavored sugar in these muffins. For citrus sugar, finely grate the peel of 2 lemons or limes or 1 orange into 2 cups sugar. Mix peel thoroughly into the sugar and store in a tightly closed container. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 12 muffins\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook Time: \u003c/strong>18-20 minutes\u003cbr>\n\u003cstrong>Total Time: \u003c/strong>28-30 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n1 1/2 cups all-purpose flour or whole-wheat pastry flour, or a combination of the two\u003cbr>\n1/2 cup cornmeal\u003cbr>\n1/4 cup light brown sugar, packed\u003cbr>\n1/4 cup lavender sugar (see note)\u003cbr>\n2 tsp baking powder\u003cbr>\n1/2 tsp baking soda\u003cbr>\n1/4 tsp salt\u003cbr>\n2 eggs\u003cbr>\n1 cup milk\u003cbr>\n5 tbsp butter, melted\u003cbr>\n1 cup chopped strawberries, about 10-12 berries\u003cbr>\n2 tsp lavender sugar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Preheat oven to 400F. Lightly grease a 12-cup muffin pan or line with paper liners. \u003c/p>\n\u003cp>In a large bowl, sift flour, cornmeal, baking powder, soda and salt together. In a separate bowl, beat eggs and milk together. Pour egg mixture into dry ingredients and mix quickly but gently together. Pour in melted butter and stir a few more strokes. stir in strawberries. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Spoon batter (it will be wetter than most typical muffin batters) into muffin cups. Bake 18-20 minutes, until a tester comes out clean and muffins are golden brown. Cool on a rack for 10 minutes, then remove muffins from cups. Serve warm. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cervecería de MateVeza brings Argentina and caffeinated beer to 18th and Church",
"title": "Cervecería de MateVeza brings Argentina and caffeinated beer to 18th and Church",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/1JimMatt560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/1JimMatt560.jpg\" alt=\"Jim and Matt\" title=\"Jim and Matt\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43233\">\u003c/a>\u003cbr>\n\u003cem>The owners of Mission Dolores's new beer cafe.\u003c/em>\u003c/p>\n\u003cp>Matt Coelho and Jim Woods have opened \u003ca href=\"http://cerveceriasf.com/\">Cervecería de MateVeza\u003c/a> on the corner of 18th and Church. The little beer shop is as authentically Argentinean as anything I've experienced since moving away from Buenos Aires at the end of 2008. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2cornerentrance560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2cornerentrance560.jpg\" alt=\"corner entrance\" title=\"corner entrance\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43239\">\u003c/a>\u003cbr>\n\u003cem>Tucked away behind Dolores Park.\u003c/em>\u003c/p>\n\u003cp>In addition to bottled beers and beers on tap, Cervecería de MateVeza serves empanadas, small savory pastry pockets similar to Italian calzones. The empanadas are made by the Argentine-run company \u003ca href=\"http://elportenosf.com/\">El Porteño\u003c/a>, and are \u003cem>muy auténticas\u003c/em>. Cervecería de MateVeza serves savory and sweet empanadas that pair well with the beers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/8beersontap560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/8beersontap560.jpg\" alt=\"empanada and beers\" title=\"empanada and beers\" width=\"560\" height=\"420\" class=\"size-full wp-image-43237\">\u003c/a>\u003cbr>\n\u003cem>An empanada and draught beers.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/11alfajores560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/11alfajores560.jpg\" alt=\"sweet treats\" title=\"sweet treats\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43251\">\u003c/a>\u003cbr>\n\u003cem>Sweet empanadas and alfajores.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The three MateVeza beers on tap are:\u003c/strong>\u003c/p>\n\u003cp>1) IPA. Floral, Citrusy, not bitter or hoppy-tasting like a traditional IPA. It's lighter-bodied than I'd expected and absolutely delicious. Recommended pairing: Fuggazzetta empanada, with aged cheddar cheese, organic onions, and oregano.\u003c/p>\n\u003cp>2) Morpho Herbal Ale. \"This is the most unique thing we do,\" explains Woods of the collaboration beer he created with the brewmeister of \u003ca href=\"http://millvalleybeerworks.com/\">Mill Valley Beerworks\u003c/a>. \"In beer, the sweetness of malt is usually balanced by the bitterness of hops, but in this case we decided to use bay leaves and mate for the bitter component,\" says Woods. \"After the first batch, it was still lacking in something, so we added hibiscus to give it a little tartness, with the ascorbic acid--Vitamin C naturally found in hibiscus flowers.\" The hibiscus also gives the brew a pretty, light ruby color. The essence of the bay leaves is one of the dominant flavors, and this beer would be great for the adventurous drinker. Luckily, the \"beertenders\" will pour a small flight gratis for any customer unsure of what they'd like to order. Recommended pairing: Pollo empanada, with Fulton Valley chicken, chicken chorizo, raisins, and olives.\u003c/p>\n\u003cp>3) My unabashed favorite of the three beers Cervecería de MateVeza has on tap was the Black Lager. It's a dark, black beer, with ingredients similar to a porter or a stout, but it's light bodied because it's brewed with yeast normally reserved for lagers, making the taste crisp and easily drinkable, and belying the rich, dark color of the beer and its foam. Recommended pairing: Champiñones empanada, which contains fresh, seasonal, local, organic mushrooms by \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a>, shallots, Parmesan cheese, and crème fraîche.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/beerswithbottles560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/beerswithbottles560.jpg\" alt=\"bottled mateveza\" title=\"bottled mateveza\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43241\">\u003c/a>\u003cbr>\n\u003cem>The draught beers also come in bottles.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_43244\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/4jimmate300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/4jimmate300.jpg\" alt=\"Jim Mate\" title=\"Jim Mate\" width=\"300\" height=\"400\" class=\"size-full wp-image-43244\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Woods enjoying a yerba mate.\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>The loose-leaf \"tea,\" which is actually the leaves of a tree in the holly family, goes into the mixture during the mash, which is then gently warmed to about 150 degrees Fahrenheit. \"It's like steeping the tea by mashing and warming the grain,\" explains Coelho. \"Then, you're basically boiling this [naturally] sugary tea water, which is used as a bittering agent before fermentation.\" Unlike many traditional beermaking processes, the hops gets added in at the end of the fermentation cycle, purely for aromatics.\u003c/p>\n\u003cp>In addition to a changing selection of the MateVeza beers that are brewed at the \u003ca href=\"http://www.mendobrew.com/\">Mendocino Brewing Company\u003c/a> on tap, there is a carefully curated selection of bottled beers from Europe and the US, which ranges from the hard-to-find like \"\u003ca href=\"http://beeradvocate.com/beer/profile/1141/15760\">Rigor Mortis\u003c/a>\" to more \"sessionable\" beers, which is brewmaster speak for beers with lighter body and less alcohol that can be drunk with...less moderation. Think \u003ca href=\"http://www.northcoastbrewing.com/beer-scrimshaw.htm\">Scrimshaw\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>\"We will typically have three MateVeza beers on tap, two beers brewed in house on our 20-gallon system which will change weekly, and two or three rotating guest beers,\" says Woods.\u003c/p>\u003c/blockquote>\n\u003cp>Regarding the brewing process, Woods says, \"I provide the recipe, the ingredients, and the packaging materials. We also have a very detailed process for each beer. I go up on most brew days. The system is pretty much automated and Mendocino's brewers are overseeing the whole process.\"\u003c/p>\n\u003cp>What Woods and Coelho are doing are ultimately trying to raise awareness for their own brand, \u003ca href=\"http://www.mateveza.com/\">MateVeza\u003c/a>, but \"I don't drink it all day,\" says \u003ca href=\"https://twitter.com/#!/MateVeza\">Woods\u003c/a>. \"I drink it only every other beer,\" he laughs. The slim Woods, who says he drinks about 4-5 beers a day on average (and Coelho admits to 2 or 3 beers daily), says \"I've lost a lot of weight since we started. Hauling all of this beer around and being on our feet all day keeps us fit!\"\u003c/p>\n\u003cp>\"I started my morning with Bikram yoga,\" says Coelho. \u003c/p>\n\u003cblockquote>\u003cp>\"And we're like those monks, the ones that substituted beer for their bread. I eat smaller meals now because a lot of my carbs come from beer.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>Inside the cozy space, a \"curiosity cabinet,\" made of four salvaged windows, houses an extensive selection of \u003ca href=\"http://www.yerbamateteagourd.com/\">mate gourds\u003c/a>. Woods says that should a customer care to partake of \u003ca href=\"http://www.youtube.com/watch?v=r4nJUrn4Qgo\">yerba mate\u003c/a>, the service costs $5. The \"draft board,\" or the list of beers available, is made from a vintage card game, Parker Brother's \"\u003ca href=\"http://www.amazon.com/Probe-Parker-Brothers-Words-Edition/dp/B000N3LQ7U\">Probe\u003c/a>,\" which the duo describe as an odd, \"Scrabble-like\" game from the 1960's. \"I scored five sets on eBay,\" says Woods proudly. \u003c/p>\n\u003cp>On the wall above a custom-made wrought-iron chandelier hang not one, but two giant velvet portraits of Elvis Presley. \"When my girlfriend and I started dating three years ago,\" says Woods, \"we discovered straightaway that we both owned a 'Velvis'.\" Clearly, some pairings: like velvet and Elvis, and yerba mate and beer--were meant to be. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/7therules560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/7therules560.jpg\" alt=\"the rules\" title=\"the rules\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43248\">\u003c/a>\u003cbr>\n\u003cem>The rules are pretty simple at Cervecería.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://cerveceriasf.com/\">Cervecería de MateVeza\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/vfgn9\">Map\u003c/a>\u003cbr>\n3801 18th Street\u003cbr>\nSan Francisco, CA 94114\u003cbr>\nPhone: (415) 273-9295\u003cbr>\nHours: Tue-Sat: 12:00 pm-10:00 pm; Sun: 12:00 pm-6:00 pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cerveceriasf\">Cervecería de MateVeza\u003c/a>\u003c/p>\n\n",
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"excerpt": "Local beermaker Jim Woods and his partner Matt Coelho are now serving MateVeza on tap at an Argentine-style beer cafe on the corner of 18th and Church.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/1JimMatt560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/1JimMatt560.jpg\" alt=\"Jim and Matt\" title=\"Jim and Matt\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43233\">\u003c/a>\u003cbr>\n\u003cem>The owners of Mission Dolores's new beer cafe.\u003c/em>\u003c/p>\n\u003cp>Matt Coelho and Jim Woods have opened \u003ca href=\"http://cerveceriasf.com/\">Cervecería de MateVeza\u003c/a> on the corner of 18th and Church. The little beer shop is as authentically Argentinean as anything I've experienced since moving away from Buenos Aires at the end of 2008. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2cornerentrance560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/2cornerentrance560.jpg\" alt=\"corner entrance\" title=\"corner entrance\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43239\">\u003c/a>\u003cbr>\n\u003cem>Tucked away behind Dolores Park.\u003c/em>\u003c/p>\n\u003cp>In addition to bottled beers and beers on tap, Cervecería de MateVeza serves empanadas, small savory pastry pockets similar to Italian calzones. The empanadas are made by the Argentine-run company \u003ca href=\"http://elportenosf.com/\">El Porteño\u003c/a>, and are \u003cem>muy auténticas\u003c/em>. Cervecería de MateVeza serves savory and sweet empanadas that pair well with the beers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/8beersontap560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/8beersontap560.jpg\" alt=\"empanada and beers\" title=\"empanada and beers\" width=\"560\" height=\"420\" class=\"size-full wp-image-43237\">\u003c/a>\u003cbr>\n\u003cem>An empanada and draught beers.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/11alfajores560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/11alfajores560.jpg\" alt=\"sweet treats\" title=\"sweet treats\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43251\">\u003c/a>\u003cbr>\n\u003cem>Sweet empanadas and alfajores.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The three MateVeza beers on tap are:\u003c/strong>\u003c/p>\n\u003cp>1) IPA. Floral, Citrusy, not bitter or hoppy-tasting like a traditional IPA. It's lighter-bodied than I'd expected and absolutely delicious. Recommended pairing: Fuggazzetta empanada, with aged cheddar cheese, organic onions, and oregano.\u003c/p>\n\u003cp>2) Morpho Herbal Ale. \"This is the most unique thing we do,\" explains Woods of the collaboration beer he created with the brewmeister of \u003ca href=\"http://millvalleybeerworks.com/\">Mill Valley Beerworks\u003c/a>. \"In beer, the sweetness of malt is usually balanced by the bitterness of hops, but in this case we decided to use bay leaves and mate for the bitter component,\" says Woods. \"After the first batch, it was still lacking in something, so we added hibiscus to give it a little tartness, with the ascorbic acid--Vitamin C naturally found in hibiscus flowers.\" The hibiscus also gives the brew a pretty, light ruby color. The essence of the bay leaves is one of the dominant flavors, and this beer would be great for the adventurous drinker. Luckily, the \"beertenders\" will pour a small flight gratis for any customer unsure of what they'd like to order. Recommended pairing: Pollo empanada, with Fulton Valley chicken, chicken chorizo, raisins, and olives.\u003c/p>\n\u003cp>3) My unabashed favorite of the three beers Cervecería de MateVeza has on tap was the Black Lager. It's a dark, black beer, with ingredients similar to a porter or a stout, but it's light bodied because it's brewed with yeast normally reserved for lagers, making the taste crisp and easily drinkable, and belying the rich, dark color of the beer and its foam. Recommended pairing: Champiñones empanada, which contains fresh, seasonal, local, organic mushrooms by \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a>, shallots, Parmesan cheese, and crème fraîche.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/beerswithbottles560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/beerswithbottles560.jpg\" alt=\"bottled mateveza\" title=\"bottled mateveza\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43241\">\u003c/a>\u003cbr>\n\u003cem>The draught beers also come in bottles.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_43244\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/4jimmate300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/4jimmate300.jpg\" alt=\"Jim Mate\" title=\"Jim Mate\" width=\"300\" height=\"400\" class=\"size-full wp-image-43244\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Woods enjoying a yerba mate.\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>The loose-leaf \"tea,\" which is actually the leaves of a tree in the holly family, goes into the mixture during the mash, which is then gently warmed to about 150 degrees Fahrenheit. \"It's like steeping the tea by mashing and warming the grain,\" explains Coelho. \"Then, you're basically boiling this [naturally] sugary tea water, which is used as a bittering agent before fermentation.\" Unlike many traditional beermaking processes, the hops gets added in at the end of the fermentation cycle, purely for aromatics.\u003c/p>\n\u003cp>In addition to a changing selection of the MateVeza beers that are brewed at the \u003ca href=\"http://www.mendobrew.com/\">Mendocino Brewing Company\u003c/a> on tap, there is a carefully curated selection of bottled beers from Europe and the US, which ranges from the hard-to-find like \"\u003ca href=\"http://beeradvocate.com/beer/profile/1141/15760\">Rigor Mortis\u003c/a>\" to more \"sessionable\" beers, which is brewmaster speak for beers with lighter body and less alcohol that can be drunk with...less moderation. Think \u003ca href=\"http://www.northcoastbrewing.com/beer-scrimshaw.htm\">Scrimshaw\u003c/a>.\u003c/p>\n\u003cblockquote>\u003cp>\"We will typically have three MateVeza beers on tap, two beers brewed in house on our 20-gallon system which will change weekly, and two or three rotating guest beers,\" says Woods.\u003c/p>\u003c/blockquote>\n\u003cp>Regarding the brewing process, Woods says, \"I provide the recipe, the ingredients, and the packaging materials. We also have a very detailed process for each beer. I go up on most brew days. The system is pretty much automated and Mendocino's brewers are overseeing the whole process.\"\u003c/p>\n\u003cp>What Woods and Coelho are doing are ultimately trying to raise awareness for their own brand, \u003ca href=\"http://www.mateveza.com/\">MateVeza\u003c/a>, but \"I don't drink it all day,\" says \u003ca href=\"https://twitter.com/#!/MateVeza\">Woods\u003c/a>. \"I drink it only every other beer,\" he laughs. The slim Woods, who says he drinks about 4-5 beers a day on average (and Coelho admits to 2 or 3 beers daily), says \"I've lost a lot of weight since we started. Hauling all of this beer around and being on our feet all day keeps us fit!\"\u003c/p>\n\u003cp>\"I started my morning with Bikram yoga,\" says Coelho. \u003c/p>\n\u003cblockquote>\u003cp>\"And we're like those monks, the ones that substituted beer for their bread. I eat smaller meals now because a lot of my carbs come from beer.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>Inside the cozy space, a \"curiosity cabinet,\" made of four salvaged windows, houses an extensive selection of \u003ca href=\"http://www.yerbamateteagourd.com/\">mate gourds\u003c/a>. Woods says that should a customer care to partake of \u003ca href=\"http://www.youtube.com/watch?v=r4nJUrn4Qgo\">yerba mate\u003c/a>, the service costs $5. The \"draft board,\" or the list of beers available, is made from a vintage card game, Parker Brother's \"\u003ca href=\"http://www.amazon.com/Probe-Parker-Brothers-Words-Edition/dp/B000N3LQ7U\">Probe\u003c/a>,\" which the duo describe as an odd, \"Scrabble-like\" game from the 1960's. \"I scored five sets on eBay,\" says Woods proudly. \u003c/p>\n\u003cp>On the wall above a custom-made wrought-iron chandelier hang not one, but two giant velvet portraits of Elvis Presley. \"When my girlfriend and I started dating three years ago,\" says Woods, \"we discovered straightaway that we both owned a 'Velvis'.\" Clearly, some pairings: like velvet and Elvis, and yerba mate and beer--were meant to be. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/7therules560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/7therules560.jpg\" alt=\"the rules\" title=\"the rules\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-43248\">\u003c/a>\u003cbr>\n\u003cem>The rules are pretty simple at Cervecería.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://cerveceriasf.com/\">Cervecería de MateVeza\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/vfgn9\">Map\u003c/a>\u003cbr>\n3801 18th Street\u003cbr>\nSan Francisco, CA 94114\u003cbr>\nPhone: (415) 273-9295\u003cbr>\nHours: Tue-Sat: 12:00 pm-10:00 pm; Sun: 12:00 pm-6:00 pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/cerveceriasf\">Cervecería de MateVeza\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp703group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp703group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 703 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco taping episode 703 of Check, Please! Bay Area at KQED.Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43207\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests and host Leslie Sbrocco taping episode 703 of Check, Please! Bay Area at KQED.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 3 (703) airs Thursday May 10 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6734\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The third episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6741\">Chef Chu's\u003c/a> (Los Altos), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6759\">Lanesplitter Pizza and Pub\u003c/a> (Oakland) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6749\">chiaroscuro\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- About Shiraz, Syrah and Petite Sirah\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/ibfU4FHBDAA\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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},
"closealltabs": {
"id": "closealltabs",
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"order": 1
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"order": 9
},
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"id": "freakonomics-radio",
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"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
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