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"bio": "Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.",
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"bio": "Vi Zahajszky, originally from Hungary, Boston, and New York, drove across the country to San Francisco a few years ago with her husband Chris and a rescue pup named The Bandit. By day she works at KQED and is involved in the station's new media efforts. By night, her passions lie in vegan food and fashion. Her own blog, \u003ca href=\"http://plantmade.me/\">plantmade\u003c/a>, focuses on vegan and cruelty-free fashion. She is a fashion writer for eco-conscious website \u003ca href=\"http://www.onegreenplanet.org/\">One Green Planet\u003c/a>, and has contributed to SF vegan lifestyle blog \u003ca href=\"http://vegansaurus.com/\">Vegansaurus\u003c/a> and San Diego food blog \u003ca href=\"http://www.pizzellesbakery.com/blog/\">Pizzelles\u003c/a>.\r\nCurrently studying fashion design and pattern-making at Apparel Arts in San Francisco, she has plans to eventually develop a vegan clothing line. You can find her on \u003ca href=\"http://www.facebook.com/?ref=logo#!/pages/Plantmade/202383299779143\">facebook\u003c/a> and on twitter \u003ca href=\"http://twitter.com/#!/plantmade\">@plantmade\u003c/a>.",
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"bio": "\u003ca href=\"http://ksolomon.com\" title=\"Web Site of Karen Solomon, writer\">Karen Solomon\u003c/a> is the author of \u003ca href=\"http://www.amazon.com/gp/product/158008575X/ref=as_li_ss_tl?ie=UTF8&tag=lifefounlimi-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=158008575X\">Can It, Bottle It, Smoke It\u003c/a> and \u003ca href=\"http://www.amazon.com/gp/product/1580089585/ref=as_li_ss_tl?ie=UTF8&tag=lifefounlimi-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=1580089585\">Jam It,\r\nPickle It, Cure It\u003c/a> (Ten Speed Press), and the host of the \u003ca href=\"http://www.facebook.com/JamItSalon\">Jam It Salon at 18 Reasons\u003c/a>. She has been a well-published food writer for over a decade. Her edible musings on the restaurant scene, sustainable food programs, culinary trends, food history, and recipe development have appeared in Fine Cooking, Prevention, Yoga Journal, Organic Style, the San Francisco Chronicle, San Francisco Magazine, the San Francisco Bay Guardian, Zagat Survey: San Francisco Bay Area Restaurants, and elsewhere, all of which showcase the diversity of her word-wrangling plate. \u003cem>Photo by Stacy Venturea\u003c/em>",
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"disqusTitle": "Ike's Lair Opens in Uptown Oakland's Franklin Square",
"title": "Ike's Lair Opens in Uptown Oakland's Franklin Square",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0362-e1328404761276.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0362-e1328405687686.jpg\" alt=\"Ikes Lair\" title=\"Ikes Lair\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-38438\">\u003c/a>\u003c/p>\n\u003cp>I had never tried an Ike's Place sandwich until this past Friday night. I had, of course, heard about the infamous original location and its long lines of patrons sparking drama in San Francisco -- so much so that the hubbub even made it into the pages of \u003ca href=\"http://www.nytimes.com/2010/02/26/us/26sfmetro.html\">The New York Times\u003c/a>. But by the time the dust had settled and they comfortably settled into a new space, then \u003ca href=\"http://sanfrancisco.grubstreet.com/2011/07/ikes_empire_grows_anew_this_we.html\">opened other locations\u003c/a>, it had fallen off my radar. \u003c/p>\n\u003cp>But then I heard the good word that an Ike's Lair was coming to the Uptown District of Oakland, right in Franklin Square. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0360-e1328405114241.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0360-e1328338148369.jpg\" alt=\"Franklin Square\" title=\"Franklin Square\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-38436\">\u003c/a>\u003c/p>\n\u003cp>With Plum, Plum Bar and Bakesale Betty's second location as neighbors, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/04/hawker-fare/\">Hawker Fare\u003c/a>, \u003ca href=\"http://blogs.kqed.org/checkplease/2011/09/07/trueburger-restaurant-info/\">Trueburger\u003c/a> and Luka's Taproom & Lounge nearby, it's a burgeoning food enclave that's drawing lots of attention. Here was my easy opportunity to finally taste one of Ike's creations for myself. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0367-e1328405829899.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0367-e1328338203908.jpg\" alt=\"Ikes Counter\" title=\"Ikes Counter\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-38440\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ikeslair.com/\">Ike's Lair\u003c/a> opened its doors in late January (its website doesn't reflect its Oakland location yet), a bright space with cartoon renditions of a devilishly grinning Ike at every turn. And there's their slogan writ large on one wall:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0379-e1328406749409.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0379-e1328341706822.jpg\" alt=\"Ikes Wall\" title=\"Ikes Wall\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-38442\">\u003c/a>\u003c/p>\n\u003cp>Ike's Lair has a smaller menu than its San Francisco counterpart, but it's still daunting. It took my husband (a fellow Ike's newbie) and I a full 10 minutes to study the extensive menu. (It reminded me of the first time I went to \u003ca href=\"http://www.shopsins.com/\">Shopsin's\u003c/a> in New York City, which probably has the most \u003ca href=\"http://www.shopsins.com/wp-content/uploads/downloads/2012/02/ShopsinsL191.pdf\">mind-blowing menu\u003c/a> in the world.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ikes-big-menu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0366-e1328338238932.jpg\" alt=\"Ikes Big Menu\" title=\"Ikes Big Menu\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-38439\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0375-e1328406847766.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0375-e1328338260956.jpg\" alt=\"Ikes Small Menu\" title=\"Ikes Small Menu\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-38441\">\u003c/a>\u003c/p>\n\u003cp>We opted for four half-size sandwiches (all priced at $5.95) to get a good sampling of its offerings: the SF Giants pitcher-inspired Matt Cain (roast beef, turkey, salami, Godfather sauce, Provolone cheese); Paul Reubens (the real name of the actor who portrays \"\u003ca href=\"https://twitter.com/#!/peeweeherman\">Pee-Wee Herman\u003c/a>\") with pastrami, homemade poppy seed coleslaw, French dressing, Swiss cheese; The Bakesale (their nod to Bakesale Betty's fried-chicken sandwich with American cheese); and the Meatless Mike with vegan meatballs, marinara sauce and pepper jack cheese. I had originally ordered the (co-founder of Yelp) Jeremy Stoppelman sandwich (breaded eggplant, green pesto, habanero, grilled tomato, Provolone cheese), but alas, they had run out of eggplant. \u003c/p>\n\u003cp>We went with the standard toppings (lettuce, tomato, and their creamy Dirty Secret Sauce that's like an aioli but more herbaceous) and none of the \"extra dirty\" options of mozzarella sticks or jalapeño poppers since we didn't want to get too decadent on our first trip to Ike's. Same for the beer-battered onion rings and zucchini. Checking out other people's orders, though, they looked tempting -- as did the \u003ca href=\"http://cakemonkey.com/menu\">Cake Monkey pastries\u003c/a> in the case. \u003c/p>\n\u003cp>There's no indoor seating at Ike's, but there's plenty of room out front. I'm sure it'll be packed in warmer weather. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0361-e1328406150685.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0361-e1328338672672.jpg\" alt=\"Ikes Lair\" title=\"Ikes Lair\" width=\"550\" height=\"281\" class=\"alignnone size-full wp-image-38437\">\u003c/a>\u003c/p>\n\u003cp>On our way back to our place, I overheard some folks say, \"There's always a huge line at lunchtime that goes down the block.\" I guess this location shares the same busy crowds as the SF mothership, but as we're in the Bay Area -- Ike's has smartphone apps that you can use to place your orders ahead of time. (I'm sure this will come in handy on \u003ca href=\"http://www.nfl.com/superbowl/46\">Superbowl Sunday\u003c/a>; I imagine Ike's will be racking up a lot of business that day to feed hungry football fans at parties.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0380-e1328406910311.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0380-e1328338759134.jpg\" alt=\"Ikes App\" title=\"Ike&;s App\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-38443\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0381-e1328406960632.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0381-e1328338784957.jpg\" alt=\"Ikes App\" title=\"Ikes App\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-38444\">\u003c/a>\u003c/p>\n\u003cp>By the time we got home, I was starving. I think I wolfed down the delicious The Meatless Mike, which I had ordered on their Dutch crunch roll, in less than a minute. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0385-e1328407048717.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0385-e1328338313340.jpg\" alt=\"The Meatless Mike\" title=\"The Meatless Mike\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-38446\">\u003c/a>\u003c/p>\n\u003cp>The Bakesale, however, was a pretty weak homage to its predecessor and won't give it a run for its money anytime soon. Unlike Betty's esteemed sandwich, this had a small slab of limply fried chicken that sorely needed the spicy, vinegary tang of her coleslaw. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0389-e1328407024203.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0389-e1328338341335.jpg\" alt=\"The Bakesale\" title=\"The Bakesale\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-38448\">\u003c/a>\u003c/p>\n\u003cp>My husband had the same reaction to the Matt Cain, which he thought was a pretty average combination of flavors. Good, not great.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0382-e1328407061427.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0382-e1328338407917.jpg\" alt=\"The Matt Cain\" title=\"The Matt Cain\" width=\"549\" height=\"412\" class=\"alignnone size-full wp-image-38445\">\u003c/a>\u003c/p>\n\u003cp>The Paul Reubens was quite tasty, though, and the best of the bunch. I'd definitely go back for that.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0387-e1328407036303.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0387-e1328338431888.jpg\" alt=\"The Paul Reubens\" title=\"The Paul Reubens\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-38447\">\u003c/a>\u003c/p>\n\u003cp>I wouldn't say that I'm a diehard fan yet -- I'm still partial to \u003ca href=\"http://www.bakesalebetty.com/\">Bakesale Betty's\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/genova-delicatessen-oakland\">Genova's Delicatessen \u003c/a> -- but there's lot more for us to try at Ike's. (Unfortunately \u003ca href=\"http://www.leapset.com/oaklandikes\">this website\u003c/a>, which supposedly lists more sandwiches, wasn't working.) Perhaps I'll finally make a pilgrimage to the Castro location now that I've got a basis for comparison. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ikeslair.com/\">Ike's Lair\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address: \u003c/strong>\u003ca href=\"http://g.co/maps/25rjm\">map\u003c/a>\u003cbr>\n2204 Broadway\u003cbr>\nOakland, California 94612\u003cbr>\n\u003cstrong>Phone: 510-338-6789\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/ikeslair\">Ike's Lair\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/ikeslair\">@ikeslair\u003c/a>\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Sun 11 am - 7 pm\u003c/p>\n\n",
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"excerpt": "I had never tried an Ike's Place sandwich until this past Friday night. But then I heard the good word that an Ike's Lair was opening in the Uptown District of Oakland, right in Franklin Square. \r\n",
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"description": "I had never tried an Ike's Place sandwich until this past Friday night. But then I heard the good word that an Ike's Lair was opening in the Uptown District of Oakland, right in Franklin Square. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0362-e1328404761276.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0362-e1328405687686.jpg\" alt=\"Ikes Lair\" title=\"Ikes Lair\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-38438\">\u003c/a>\u003c/p>\n\u003cp>I had never tried an Ike's Place sandwich until this past Friday night. I had, of course, heard about the infamous original location and its long lines of patrons sparking drama in San Francisco -- so much so that the hubbub even made it into the pages of \u003ca href=\"http://www.nytimes.com/2010/02/26/us/26sfmetro.html\">The New York Times\u003c/a>. But by the time the dust had settled and they comfortably settled into a new space, then \u003ca href=\"http://sanfrancisco.grubstreet.com/2011/07/ikes_empire_grows_anew_this_we.html\">opened other locations\u003c/a>, it had fallen off my radar. \u003c/p>\n\u003cp>But then I heard the good word that an Ike's Lair was coming to the Uptown District of Oakland, right in Franklin Square. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0360-e1328405114241.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0360-e1328338148369.jpg\" alt=\"Franklin Square\" title=\"Franklin Square\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-38436\">\u003c/a>\u003c/p>\n\u003cp>With Plum, Plum Bar and Bakesale Betty's second location as neighbors, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/04/hawker-fare/\">Hawker Fare\u003c/a>, \u003ca href=\"http://blogs.kqed.org/checkplease/2011/09/07/trueburger-restaurant-info/\">Trueburger\u003c/a> and Luka's Taproom & Lounge nearby, it's a burgeoning food enclave that's drawing lots of attention. Here was my easy opportunity to finally taste one of Ike's creations for myself. \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/24/2012/02/IMG_0367-e1328405829899.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0367-e1328338203908.jpg\" alt=\"Ikes Counter\" title=\"Ikes Counter\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-38440\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ikeslair.com/\">Ike's Lair\u003c/a> opened its doors in late January (its website doesn't reflect its Oakland location yet), a bright space with cartoon renditions of a devilishly grinning Ike at every turn. And there's their slogan writ large on one wall:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0379-e1328406749409.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0379-e1328341706822.jpg\" alt=\"Ikes Wall\" title=\"Ikes Wall\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-38442\">\u003c/a>\u003c/p>\n\u003cp>Ike's Lair has a smaller menu than its San Francisco counterpart, but it's still daunting. It took my husband (a fellow Ike's newbie) and I a full 10 minutes to study the extensive menu. (It reminded me of the first time I went to \u003ca href=\"http://www.shopsins.com/\">Shopsin's\u003c/a> in New York City, which probably has the most \u003ca href=\"http://www.shopsins.com/wp-content/uploads/downloads/2012/02/ShopsinsL191.pdf\">mind-blowing menu\u003c/a> in the world.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/ikes-big-menu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0366-e1328338238932.jpg\" alt=\"Ikes Big Menu\" title=\"Ikes Big Menu\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-38439\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0375-e1328406847766.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0375-e1328338260956.jpg\" alt=\"Ikes Small Menu\" title=\"Ikes Small Menu\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-38441\">\u003c/a>\u003c/p>\n\u003cp>We opted for four half-size sandwiches (all priced at $5.95) to get a good sampling of its offerings: the SF Giants pitcher-inspired Matt Cain (roast beef, turkey, salami, Godfather sauce, Provolone cheese); Paul Reubens (the real name of the actor who portrays \"\u003ca href=\"https://twitter.com/#!/peeweeherman\">Pee-Wee Herman\u003c/a>\") with pastrami, homemade poppy seed coleslaw, French dressing, Swiss cheese; The Bakesale (their nod to Bakesale Betty's fried-chicken sandwich with American cheese); and the Meatless Mike with vegan meatballs, marinara sauce and pepper jack cheese. I had originally ordered the (co-founder of Yelp) Jeremy Stoppelman sandwich (breaded eggplant, green pesto, habanero, grilled tomato, Provolone cheese), but alas, they had run out of eggplant. \u003c/p>\n\u003cp>We went with the standard toppings (lettuce, tomato, and their creamy Dirty Secret Sauce that's like an aioli but more herbaceous) and none of the \"extra dirty\" options of mozzarella sticks or jalapeño poppers since we didn't want to get too decadent on our first trip to Ike's. Same for the beer-battered onion rings and zucchini. Checking out other people's orders, though, they looked tempting -- as did the \u003ca href=\"http://cakemonkey.com/menu\">Cake Monkey pastries\u003c/a> in the case. \u003c/p>\n\u003cp>There's no indoor seating at Ike's, but there's plenty of room out front. I'm sure it'll be packed in warmer weather. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0361-e1328406150685.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0361-e1328338672672.jpg\" alt=\"Ikes Lair\" title=\"Ikes Lair\" width=\"550\" height=\"281\" class=\"alignnone size-full wp-image-38437\">\u003c/a>\u003c/p>\n\u003cp>On our way back to our place, I overheard some folks say, \"There's always a huge line at lunchtime that goes down the block.\" I guess this location shares the same busy crowds as the SF mothership, but as we're in the Bay Area -- Ike's has smartphone apps that you can use to place your orders ahead of time. (I'm sure this will come in handy on \u003ca href=\"http://www.nfl.com/superbowl/46\">Superbowl Sunday\u003c/a>; I imagine Ike's will be racking up a lot of business that day to feed hungry football fans at parties.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0380-e1328406910311.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0380-e1328338759134.jpg\" alt=\"Ikes App\" title=\"Ike&;s App\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-38443\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0381-e1328406960632.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0381-e1328338784957.jpg\" alt=\"Ikes App\" title=\"Ikes App\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-38444\">\u003c/a>\u003c/p>\n\u003cp>By the time we got home, I was starving. I think I wolfed down the delicious The Meatless Mike, which I had ordered on their Dutch crunch roll, in less than a minute. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0385-e1328407048717.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0385-e1328338313340.jpg\" alt=\"The Meatless Mike\" title=\"The Meatless Mike\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-38446\">\u003c/a>\u003c/p>\n\u003cp>The Bakesale, however, was a pretty weak homage to its predecessor and won't give it a run for its money anytime soon. Unlike Betty's esteemed sandwich, this had a small slab of limply fried chicken that sorely needed the spicy, vinegary tang of her coleslaw. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0389-e1328407024203.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0389-e1328338341335.jpg\" alt=\"The Bakesale\" title=\"The Bakesale\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-38448\">\u003c/a>\u003c/p>\n\u003cp>My husband had the same reaction to the Matt Cain, which he thought was a pretty average combination of flavors. Good, not great.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0382-e1328407061427.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0382-e1328338407917.jpg\" alt=\"The Matt Cain\" title=\"The Matt Cain\" width=\"549\" height=\"412\" class=\"alignnone size-full wp-image-38445\">\u003c/a>\u003c/p>\n\u003cp>The Paul Reubens was quite tasty, though, and the best of the bunch. I'd definitely go back for that.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0387-e1328407036303.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/IMG_0387-e1328338431888.jpg\" alt=\"The Paul Reubens\" title=\"The Paul Reubens\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-38447\">\u003c/a>\u003c/p>\n\u003cp>I wouldn't say that I'm a diehard fan yet -- I'm still partial to \u003ca href=\"http://www.bakesalebetty.com/\">Bakesale Betty's\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/genova-delicatessen-oakland\">Genova's Delicatessen \u003c/a> -- but there's lot more for us to try at Ike's. (Unfortunately \u003ca href=\"http://www.leapset.com/oaklandikes\">this website\u003c/a>, which supposedly lists more sandwiches, wasn't working.) Perhaps I'll finally make a pilgrimage to the Castro location now that I've got a basis for comparison. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ikeslair.com/\">Ike's Lair\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>Address: \u003c/strong>\u003ca href=\"http://g.co/maps/25rjm\">map\u003c/a>\u003cbr>\n2204 Broadway\u003cbr>\nOakland, California 94612\u003cbr>\n\u003cstrong>Phone: 510-338-6789\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/ikeslair\">Ike's Lair\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/ikeslair\">@ikeslair\u003c/a>\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMon-Sun 11 am - 7 pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "KQED's Forum: The Trouble With Sugar",
"title": "KQED's Forum: The Trouble With Sugar",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Sugar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Sugar.jpg\" alt=\"Spoon of Sugar - credit: Getty images\" title=\"Spoon of Sugar - credit: Getty images\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-38412\">\u003c/a>Researchers at UCSF argue that sugar poses a danger to health and should be regulated like alcohol and tobacco. Is sugar just empty calories, or something much worse?\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201202030900\">Original Broadcast:\u003c/a> Fri, Feb 3, 2012 -- 9:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201202030900.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201202030900.xml\">\u003c/embed>\u003c/object>[audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/02/2012-02-03a-forum.mp3\"]\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Claire Brindis, professor of pediatrics and director of the Philip R. Lee Institute for Health Policy Studies at UCSF\u003c/li>\n\u003cli>Fredric Kraemer, professor of medicine and chief of the Division of Endocrinology, Gerontology and Metabolism at the Stanford University School of Medicine\u003c/li>\n\u003cli>Jo Ann Hattner, registered dietician and consultant at the Stanford School of Medicine\u003c/li>\n\u003cli>Robert Goldberg, vice president and co-founder of the Center for Medicine in the Public Interest and author of \"Tabloid Medicine\"\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/stateofhealth/2012/02/01/sugar-a-sweetener-gone-sour/\">Sugar: A Sweetener Gone Sour?\u003c/a> : from KQED's State of Health blog\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/06/edible-education-101-sugar-is-not-so-sweet-after-all/\">Edible Education 101: Sugar Is Not So Sweet After All\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/23/kqeds-forum-sugar-and-health/\">KQED's Forum: Sugar and Health\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Researchers at UCSF argue that sugar poses a danger to health and should be regulated like alcohol and tobacco. Is sugar just empty calories, or something much worse?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Sugar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/Sugar.jpg\" alt=\"Spoon of Sugar - credit: Getty images\" title=\"Spoon of Sugar - credit: Getty images\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-38412\">\u003c/a>Researchers at UCSF argue that sugar poses a danger to health and should be regulated like alcohol and tobacco. Is sugar just empty calories, or something much worse?\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201202030900\">Original Broadcast:\u003c/a> Fri, Feb 3, 2012 -- 9:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201202030900.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201202030900.xml\">\u003c/embed>\u003c/object>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Claire Brindis, professor of pediatrics and director of the Philip R. Lee Institute for Health Policy Studies at UCSF\u003c/li>\n\u003cli>Fredric Kraemer, professor of medicine and chief of the Division of Endocrinology, Gerontology and Metabolism at the Stanford University School of Medicine\u003c/li>\n\u003cli>Jo Ann Hattner, registered dietician and consultant at the Stanford School of Medicine\u003c/li>\n\u003cli>Robert Goldberg, vice president and co-founder of the Center for Medicine in the Public Interest and author of \"Tabloid Medicine\"\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/stateofhealth/2012/02/01/sugar-a-sweetener-gone-sour/\">Sugar: A Sweetener Gone Sour?\u003c/a> : from KQED's State of Health blog\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/06/edible-education-101-sugar-is-not-so-sweet-after-all/\">Edible Education 101: Sugar Is Not So Sweet After All\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/23/kqeds-forum-sugar-and-health/\">KQED's Forum: Sugar and Health\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "American Eatery from Prather Ranch Meat Co.",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-13.jpg\" alt=\"American Eatery\" title=\"American Eatery\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38343\">\u003c/a>\u003cbr>\n\u003cem>Prather Ranch Meat Co.'s American Eatery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://prmeatco.com/\">Prather Ranch Meat Co.\u003c/a>, well known in the Bay Area for their quality meats humanely-raised on small ranches, has opened their first takeout eatery in the Ferry Building. Located right next to the Prather Ranch Meat Co. retail store, \u003ca href=\"http://prmeatco.com/american-eatery/\">American Eatery\u003c/a> features meaty American comfort classics like dry-aged burgers, sausages, chili, ribs, grilled steak sandwiches, even \u003ca href=\"http://www.globalgourmet.com/food/sleuth/0998/scrapple.html#axzz1lG9lWJll\">pork scrapple\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-20.jpg\" alt=\"The Stonebreaker\" title=\"The Stonebreaker\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38345\">\u003c/a>\u003cbr>\n\u003cem>The Stonebreaker\u003c/em>\u003c/p>\n\u003cp>The first thing to catch my eye on the menu was \u003cstrong>The Stonebreaker\u003c/strong>. Named after PRMC founder, \u003cstrong>Doug Stonebreaker\u003c/strong>, this ten napkin burger is essentially a \u003cem>poutine\u003c/em> burger, loaded with fries, melted cheese curds, and gravy. When I asked chef \u003cstrong>Erica Holland-Toll\u003c/strong> the inspiration behind the burger, she said: \u003c/p>\n\u003cblockquote>\u003cp>\"When I was hired to open The American Eatery, I knew I wanted to use Doug's last name on a burger or sandwich, but it had to be a big bold sandwich to stand up to a name like Stonebreaker. Doug always says he's a meat and potatoes kind of guy and it was an easy jump from that comment to a burger with french fries on it...the cheese curds and gravy came about as the next logical step, and suddenly The Stonebreaker came to life.\"\u003c/p>\u003c/blockquote>\n\u003cp>Well this burger was definitely big and bold. The flavor of the dry-aged beef lived up to Prather Ranch's reputation, although it could have used a heavier hand with the salt. The cheese curds were an interesting touch, lending a mild tang and creamy melt to the burger. The meat gravy made everything deliciously messy. And the pile of fries on top just pushed this burger over the edge into gluttonous beauty. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-18.jpg\" alt=\"Chuck Wagon Chili Cheese Fries\" title=\"Chuck Wagon Chili Cheese Fries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38344\">\u003c/a>\u003cbr>\n\u003cem>Chuck Wagon Chili Cheese Fries\u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Chuck Wagon Chili Cheese Fries\u003c/strong> also required another ten napkins or so. Smothered in sweet and smoky chili made with hearty Prather Ranch chuck and creamy \u003ca href=\"http://ranchogordo.com/\">Rancho Gordo\u003c/a> heirloom pinquito beans, the handcut fries sported all the fixings -- sharp cheddar, scallions, and sour cream. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-2.jpg\" alt=\"Hot Dogs\" title=\"Hot Dogs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38348\">\u003c/a>\u003cbr>\n\u003cem>Hot Dogs\u003c/em>\u003c/p>\n\u003cp>The Chuck Wagon Chili is also available on its own, or as a burger topping. I'm sure once the American Eatery gets its organic hot dogs going too, you'll see a Chili Cheese Dog on the menu. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-22.jpg\" alt=\"Steak and Egg Sandwich\" title=\"Steak and Egg Sandwich\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38347\">\u003c/a>\u003cbr>\n\u003cem>Steak & Egg Sandwich\u003c/em>\u003c/p>\n\u003cp>I spied the \u003cstrong>Steak & Egg Sandwich\u003c/strong> on the rotating weekend brunch menu and had to try it. Grilled skirt steak on an \u003ca href=\"http://www.acmebread.com/\">Acme\u003c/a> torpedo roll served with an organic fried egg from third generation family-owned and operated \u003ca href=\"http://www.glaumeggranch.com/\">Glaum Ranch\u003c/a>, swiss cheese, roasted \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a> mushrooms, and mushroom mayo…this upscale breakfast sandwich was full of gooey, saucy, meaty, hearty lovin'. I thought the steak could have used a bit more salt, but all in all this was a great sandwich full of savory juiciness. American Eatery makes great use of all the fresh produce and quality products from their neighbors, and this sandwich is a shining example. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-21.jpg\" alt=\"Braised Pumpkin and Leeks\" title=\"Braised Pumpkin and Leeks\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38346\">\u003c/a>\u003cbr>\n\u003cem>Braised Pumpkin & Leeks\u003c/em>\u003c/p>\n\u003cp>While this menu is obviously geared towards meat lovers, don't count out the seasonal veggie offerings. The \u003cstrong>Braised Pumpkin & Leeks\u003c/strong> were perfect – buttery, creamy, and sweet, complemented with toppings of sage, pine nuts, dried currants. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-6.jpg\" alt=\"The Meat Shop\" title=\"The Meat Shop\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38349\">\u003c/a>\u003cbr>\n\u003cem>The Meat Shop\u003c/em>\u003c/p>\n\u003cp>Prather Ranch's new set up in the Ferry Building has made it infinitely easy to get some good meat into your life. At the meat shop, pick up your raw meat goodies. Around the corner, pick up your cooked meat goodies to eat on the spot, or prepared meals to take home (like a container of meatballs, or pulled pork, or marrow butter pats). \u003c/p>\n\u003cp>For design geeks, you may be interested in learn that most of the wood used in building the new storefront comes from an 1880's barn on Prather's Bella Vista ranch. If you look closely, you can still see holes bored by bullets and woodpeckers from days of the Wild West. Also, the lights fixed above the service counter are clad in genuine, hand-forged \"diamond point\" barbed wire, which was also reclaimed from the ranch.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-7.jpg\" alt=\"A different breed\" title=\"A different breed\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38342\">\u003c/a>\u003cbr>\n\u003cem>A different breed\u003c/em>\u003c/p>\n\u003cp>Prather Ranch Meat Co. has long operated on the philosophy of supporting a whole animal sales model. With the opening of American Eatery, it seems they've completed the circle, allowing them to serve their customers along the entire journey from raw ingredient to ready-to-eat home-style meals. While there are a few touches to be ironed out (heavier seasoning of meat, crispier fries), I'm looking forward to seeing the new eatery hit its stride. With its focus on high quality ingredients raised with care, it fits seamlessly into the Ferry Building. The American Eatery represents the final expression of gratitude for all the hard work of the small, sustainable farmers and ranchers who make it all possible. \u003c/p>\n\u003cblockquote>\u003cp>\u003cem>We stand for the whole hog – and the entire chicken, the complete steer, and the total lamb. Our goal is to offer high quality, sustainable, humanely raised meats in support of a whole animal sales model. This approach allows us to support small ranches while offering all our customers the peace of mind from knowing where their meat comes from.\u003cbr>\n-- Prather Ranch Meat Co., \"A Different Breed of Meat Shop\"\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>ADDRESS\u003c/strong>\u003cbr>\n\u003ca href=\"http://prmeatco.com/american-eatery/\">American Eatery\u003c/a>\u003cbr>\n1 Ferry Building\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n(415) 391-0420\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/24/2012/02/2012-02-prather-ranch-american-eatery-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-13.jpg\" alt=\"American Eatery\" title=\"American Eatery\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38343\">\u003c/a>\u003cbr>\n\u003cem>Prather Ranch Meat Co.'s American Eatery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://prmeatco.com/\">Prather Ranch Meat Co.\u003c/a>, well known in the Bay Area for their quality meats humanely-raised on small ranches, has opened their first takeout eatery in the Ferry Building. Located right next to the Prather Ranch Meat Co. retail store, \u003ca href=\"http://prmeatco.com/american-eatery/\">American Eatery\u003c/a> features meaty American comfort classics like dry-aged burgers, sausages, chili, ribs, grilled steak sandwiches, even \u003ca href=\"http://www.globalgourmet.com/food/sleuth/0998/scrapple.html#axzz1lG9lWJll\">pork scrapple\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-20.jpg\" alt=\"The Stonebreaker\" title=\"The Stonebreaker\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38345\">\u003c/a>\u003cbr>\n\u003cem>The Stonebreaker\u003c/em>\u003c/p>\n\u003cp>The first thing to catch my eye on the menu was \u003cstrong>The Stonebreaker\u003c/strong>. Named after PRMC founder, \u003cstrong>Doug Stonebreaker\u003c/strong>, this ten napkin burger is essentially a \u003cem>poutine\u003c/em> burger, loaded with fries, melted cheese curds, and gravy. When I asked chef \u003cstrong>Erica Holland-Toll\u003c/strong> the inspiration behind the burger, she said: \u003c/p>\n\u003cblockquote>\u003cp>\"When I was hired to open The American Eatery, I knew I wanted to use Doug's last name on a burger or sandwich, but it had to be a big bold sandwich to stand up to a name like Stonebreaker. Doug always says he's a meat and potatoes kind of guy and it was an easy jump from that comment to a burger with french fries on it...the cheese curds and gravy came about as the next logical step, and suddenly The Stonebreaker came to life.\"\u003c/p>\u003c/blockquote>\n\u003cp>Well this burger was definitely big and bold. The flavor of the dry-aged beef lived up to Prather Ranch's reputation, although it could have used a heavier hand with the salt. The cheese curds were an interesting touch, lending a mild tang and creamy melt to the burger. The meat gravy made everything deliciously messy. And the pile of fries on top just pushed this burger over the edge into gluttonous beauty. \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/24/2012/02/2012-02-prather-ranch-american-eatery-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-18.jpg\" alt=\"Chuck Wagon Chili Cheese Fries\" title=\"Chuck Wagon Chili Cheese Fries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38344\">\u003c/a>\u003cbr>\n\u003cem>Chuck Wagon Chili Cheese Fries\u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Chuck Wagon Chili Cheese Fries\u003c/strong> also required another ten napkins or so. Smothered in sweet and smoky chili made with hearty Prather Ranch chuck and creamy \u003ca href=\"http://ranchogordo.com/\">Rancho Gordo\u003c/a> heirloom pinquito beans, the handcut fries sported all the fixings -- sharp cheddar, scallions, and sour cream. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-2.jpg\" alt=\"Hot Dogs\" title=\"Hot Dogs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38348\">\u003c/a>\u003cbr>\n\u003cem>Hot Dogs\u003c/em>\u003c/p>\n\u003cp>The Chuck Wagon Chili is also available on its own, or as a burger topping. I'm sure once the American Eatery gets its organic hot dogs going too, you'll see a Chili Cheese Dog on the menu. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-22.jpg\" alt=\"Steak and Egg Sandwich\" title=\"Steak and Egg Sandwich\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38347\">\u003c/a>\u003cbr>\n\u003cem>Steak & Egg Sandwich\u003c/em>\u003c/p>\n\u003cp>I spied the \u003cstrong>Steak & Egg Sandwich\u003c/strong> on the rotating weekend brunch menu and had to try it. Grilled skirt steak on an \u003ca href=\"http://www.acmebread.com/\">Acme\u003c/a> torpedo roll served with an organic fried egg from third generation family-owned and operated \u003ca href=\"http://www.glaumeggranch.com/\">Glaum Ranch\u003c/a>, swiss cheese, roasted \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a> mushrooms, and mushroom mayo…this upscale breakfast sandwich was full of gooey, saucy, meaty, hearty lovin'. I thought the steak could have used a bit more salt, but all in all this was a great sandwich full of savory juiciness. American Eatery makes great use of all the fresh produce and quality products from their neighbors, and this sandwich is a shining example. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-21.jpg\" alt=\"Braised Pumpkin and Leeks\" title=\"Braised Pumpkin and Leeks\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38346\">\u003c/a>\u003cbr>\n\u003cem>Braised Pumpkin & Leeks\u003c/em>\u003c/p>\n\u003cp>While this menu is obviously geared towards meat lovers, don't count out the seasonal veggie offerings. The \u003cstrong>Braised Pumpkin & Leeks\u003c/strong> were perfect – buttery, creamy, and sweet, complemented with toppings of sage, pine nuts, dried currants. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-6.jpg\" alt=\"The Meat Shop\" title=\"The Meat Shop\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38349\">\u003c/a>\u003cbr>\n\u003cem>The Meat Shop\u003c/em>\u003c/p>\n\u003cp>Prather Ranch's new set up in the Ferry Building has made it infinitely easy to get some good meat into your life. At the meat shop, pick up your raw meat goodies. Around the corner, pick up your cooked meat goodies to eat on the spot, or prepared meals to take home (like a container of meatballs, or pulled pork, or marrow butter pats). \u003c/p>\n\u003cp>For design geeks, you may be interested in learn that most of the wood used in building the new storefront comes from an 1880's barn on Prather's Bella Vista ranch. If you look closely, you can still see holes bored by bullets and woodpeckers from days of the Wild West. Also, the lights fixed above the service counter are clad in genuine, hand-forged \"diamond point\" barbed wire, which was also reclaimed from the ranch.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-7.jpg\" alt=\"A different breed\" title=\"A different breed\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38342\">\u003c/a>\u003cbr>\n\u003cem>A different breed\u003c/em>\u003c/p>\n\u003cp>Prather Ranch Meat Co. has long operated on the philosophy of supporting a whole animal sales model. With the opening of American Eatery, it seems they've completed the circle, allowing them to serve their customers along the entire journey from raw ingredient to ready-to-eat home-style meals. While there are a few touches to be ironed out (heavier seasoning of meat, crispier fries), I'm looking forward to seeing the new eatery hit its stride. With its focus on high quality ingredients raised with care, it fits seamlessly into the Ferry Building. The American Eatery represents the final expression of gratitude for all the hard work of the small, sustainable farmers and ranchers who make it all possible. \u003c/p>\n\u003cblockquote>\u003cp>\u003cem>We stand for the whole hog – and the entire chicken, the complete steer, and the total lamb. Our goal is to offer high quality, sustainable, humanely raised meats in support of a whole animal sales model. This approach allows us to support small ranches while offering all our customers the peace of mind from knowing where their meat comes from.\u003cbr>\n-- Prather Ranch Meat Co., \"A Different Breed of Meat Shop\"\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>ADDRESS\u003c/strong>\u003cbr>\n\u003ca href=\"http://prmeatco.com/american-eatery/\">American Eatery\u003c/a>\u003cbr>\n1 Ferry Building\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n(415) 391-0420\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Petite Sirah for the 99 Percent",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Shoeshine2jpg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Shoeshine2jpg.jpg\" alt=\"Eric Cohen, Shoe Shine Wine\" title=\"Eric Cohen, Shoe Shine Wine\" width=\"416\" height=\"555\" class=\"alignnone size-full wp-image-38168\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Eric Cohen, Shoe Shine Wine.\u003c/strong> Photo: Michael Straus\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://shoeshinewine.com/\">Eric Cohen's vineyard designated Petite Sirah\u003c/a> has soul -- lots of it. You can taste it in his 2007 Solano County vintage. I picked up a vibrancy and mustiness I associate with wines made with less chemical manipulation. It was clean and spicy. Whether it's about additives in wine or fighting for the working poor, Cohen's passions run deep and he doesn’t take the easy road. He has chosen to explore the possibilities of a grape that typically has been overshadowed by more popular varietals. Cohen sources from high quality, but lesser known, vineyards and he has infused his wine making, and his marketing, \u003ca href=\"http://shoeshinewine.com/about-us/\">with a quest for social justice\u003c/a>. \u003c/p>\n\u003cp>Ironically, Cohen worked briefly in the financial world of New York City where he was turned on to good wine. But he was turned off to what he calls, “corporate greed.” His thoughts of the experience were best summed up in an answer he gave to his then three year old son. The question was, \"Dad, what's money?\" To which Cohen replied, \"A bummer and a drag.\"\u003c/p>\n\u003cp>Cohen headed west to commune with like-minded individuals and chase his dream of wine making in a highly competitive arena. For four years, he volunteered working harvest at several wineries including \u003ca href=\"http://whiterockvineyards.com/\">White Rock\u003c/a> and \u003ca href=\"http://www.lunavineyards.com/\">Luna Vineyards in Napa\u003c/a>. Despite the high quality of his wines, which he makes in a shared facility in Napa, Cohen is still making cold calls to get into local restaurants and wine shops. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0219.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0219.jpg\" alt=\"Tasting wines at Mission Beach Cafe\" title=\"Tasting wines at Mission Beach Cafe\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38262\">\u003c/a>\u003cbr>\n\u003cem>Photo: Naomi Starkman\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, you could care less about the political pedigree of who makes your wine? Well, you still might want to pay attention to Eric Cohen. I caught up with him at \u003ca href=\"http://www.missionbeachcafesf.com/\">Mission Beach Café\u003c/a> in San Francisco where I tasted three of his vintages: a 2007 Petite Sirah from Tenbrink Vineyard in Solano County ($25), a 2008 Petite Sirah from Wolff Vineyards in Edna Valley ($35) and a 2007 Petite Sirah from Golden Vineyards in Mendocino ($35). My favorites were the Solano County and the Mendocino wines. The first had red fruits and spice while the other was lip smacking, bright and peppery. \u003c/p>\n\u003cp>\u003cstrong>Cohen's Take on Natural Wine Making \u003c/strong>\u003cbr>\nThe first thing Cohen does when I sit down at a table is hand me a small bottle that reads, '\u003ca href=\"http://en.wikipedia.org/wiki/Fining\">Copper Sulfates\u003c/a>,' \"Poison,\" Cohen says. \"It is one of 200 additives often found in wine and one that I will not use.\" I see a big notebook on wine additives and know where this is going so I try to change the topic to wine tasting. Natural wine makers are very committed to their pure style of wine making but one thing about Cohen is, as obsessed as he is about some things, he is not dogmatic. \u003c/p>\n\u003cblockquote>\u003cp>\"While I am deeply committed to the overall methods of 'natural wine making,' as transparently shown by my short ingredient list on all of my back labels, the choice of yeast is not something that I agonize over. I don't believe there is truly much difference, in fact. All of my fermentations get started with native yeasts. Nothing added. I let them thrive as long as they can. If, and when, I need to step in and pitch in a small amount of commercial yeast, I will.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/02_shoeshine_labels_GP07P_back.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/02_shoeshine_labels_GP07P_back.jpg\" alt=\"Back label of Shoe Shine Wine\" title=\"Back label of Shoe Shine Wine\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-38200\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Shoe Shine Wine\u003c/strong>\u003cbr>\nCohen has named his wine, \u003ca href=\"http://shoeshinewine.com/\">Shoe Shine Wine\u003c/a>. He explains, \u003c/p>\n\u003cblockquote>\u003cp>\"Wine is a luxury good. Never in a million years did I imagine that I would be devoting myself towards making something that would be enjoyed mostly by the wealthy. Once I knew that my passion for wine was irrepressible, I tried to find a way to satisfy my equal need for social justice. I wanted to make the strongest possible statement that, more than most, the working poor need to be celebrated and supported. 'Shoe Shine Wine' is the embodiment of that statement.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Shoeshine4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Shoeshine4.jpg\" alt=\"Shoe Shine Wine, gay label\" title=\"Shoe Shine Wine, gay label\" width=\"500\" height=\"563\" class=\"alignnone size-full wp-image-38175\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>LGBT Labels\u003c/strong>\u003cbr>\nCohen is one of few folks in the industry that includes gay and lesbian themed labels. He stated, \"I wanted to represent all loving relationships.\" I got the feeling Cohen is not trying to cater to a gay clientele but is deeply committed to inclusion. And he doesn’t stop with his labels, his bottle tops are unique, too. Instead of metallic, cork coverings, he uses vintage fabric. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Shoeshine3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Shoeshine3.jpg\" alt=\"Shoe Shine Wine fabric bottle tops\" title=\"Shoe Shine Wine fabric bottle tops\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-38178\">\u003c/a>\u003cbr>\n\u003cem>Photo: Eric Cohen\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Choosing Petite Sirah\u003c/strong>\u003cbr>\n“I am drawn to the underdog by nature,” says Cohen in describing why he has chosen to work with Petite Sirah. \u003c/p>\n\u003cblockquote>\u003cp>“It’s ageworthy. I love the idea someone can drink this 25 years down the road. It’s been mostly used as a blending grape but I want to help bring it back as a stand alone varietal.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>For those who are starting to scratch their heads over the spelling of Sirah just a quick note to say Petite Sirah and Syrah are two different grapes that both make big red wines and are both Rhone varietals. Petite Sirah has a long history in California, is typically blended with Zinfandel and its tannins may be more intense than Syrah. I found Cohen's wines much more drinkable then many Syrahs I have tried. But don't let me tell you, try them for yourself. You can find Cohen's wine at \u003ca href=\"http://biritemarket.com/\">Bi-Rite\u003c/a> in San Francisco or online at \u003ca href=\"http://shoeshinewine.com/order-now/\">Shoe Shine Wine\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Shoeshine2jpg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Shoeshine2jpg.jpg\" alt=\"Eric Cohen, Shoe Shine Wine\" title=\"Eric Cohen, Shoe Shine Wine\" width=\"416\" height=\"555\" class=\"alignnone size-full wp-image-38168\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Eric Cohen, Shoe Shine Wine.\u003c/strong> Photo: Michael Straus\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://shoeshinewine.com/\">Eric Cohen's vineyard designated Petite Sirah\u003c/a> has soul -- lots of it. You can taste it in his 2007 Solano County vintage. I picked up a vibrancy and mustiness I associate with wines made with less chemical manipulation. It was clean and spicy. Whether it's about additives in wine or fighting for the working poor, Cohen's passions run deep and he doesn’t take the easy road. He has chosen to explore the possibilities of a grape that typically has been overshadowed by more popular varietals. Cohen sources from high quality, but lesser known, vineyards and he has infused his wine making, and his marketing, \u003ca href=\"http://shoeshinewine.com/about-us/\">with a quest for social justice\u003c/a>. \u003c/p>\n\u003cp>Ironically, Cohen worked briefly in the financial world of New York City where he was turned on to good wine. But he was turned off to what he calls, “corporate greed.” His thoughts of the experience were best summed up in an answer he gave to his then three year old son. The question was, \"Dad, what's money?\" To which Cohen replied, \"A bummer and a drag.\"\u003c/p>\n\u003cp>Cohen headed west to commune with like-minded individuals and chase his dream of wine making in a highly competitive arena. For four years, he volunteered working harvest at several wineries including \u003ca href=\"http://whiterockvineyards.com/\">White Rock\u003c/a> and \u003ca href=\"http://www.lunavineyards.com/\">Luna Vineyards in Napa\u003c/a>. Despite the high quality of his wines, which he makes in a shared facility in Napa, Cohen is still making cold calls to get into local restaurants and wine shops. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0219.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0219.jpg\" alt=\"Tasting wines at Mission Beach Cafe\" title=\"Tasting wines at Mission Beach Cafe\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38262\">\u003c/a>\u003cbr>\n\u003cem>Photo: Naomi Starkman\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, you could care less about the political pedigree of who makes your wine? Well, you still might want to pay attention to Eric Cohen. I caught up with him at \u003ca href=\"http://www.missionbeachcafesf.com/\">Mission Beach Café\u003c/a> in San Francisco where I tasted three of his vintages: a 2007 Petite Sirah from Tenbrink Vineyard in Solano County ($25), a 2008 Petite Sirah from Wolff Vineyards in Edna Valley ($35) and a 2007 Petite Sirah from Golden Vineyards in Mendocino ($35). My favorites were the Solano County and the Mendocino wines. The first had red fruits and spice while the other was lip smacking, bright and peppery. \u003c/p>\n\u003cp>\u003cstrong>Cohen's Take on Natural Wine Making \u003c/strong>\u003cbr>\nThe first thing Cohen does when I sit down at a table is hand me a small bottle that reads, '\u003ca href=\"http://en.wikipedia.org/wiki/Fining\">Copper Sulfates\u003c/a>,' \"Poison,\" Cohen says. \"It is one of 200 additives often found in wine and one that I will not use.\" I see a big notebook on wine additives and know where this is going so I try to change the topic to wine tasting. Natural wine makers are very committed to their pure style of wine making but one thing about Cohen is, as obsessed as he is about some things, he is not dogmatic. \u003c/p>\n\u003cblockquote>\u003cp>\"While I am deeply committed to the overall methods of 'natural wine making,' as transparently shown by my short ingredient list on all of my back labels, the choice of yeast is not something that I agonize over. I don't believe there is truly much difference, in fact. All of my fermentations get started with native yeasts. Nothing added. I let them thrive as long as they can. If, and when, I need to step in and pitch in a small amount of commercial yeast, I will.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/02_shoeshine_labels_GP07P_back.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/02_shoeshine_labels_GP07P_back.jpg\" alt=\"Back label of Shoe Shine Wine\" title=\"Back label of Shoe Shine Wine\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-38200\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Shoe Shine Wine\u003c/strong>\u003cbr>\nCohen has named his wine, \u003ca href=\"http://shoeshinewine.com/\">Shoe Shine Wine\u003c/a>. He explains, \u003c/p>\n\u003cblockquote>\u003cp>\"Wine is a luxury good. Never in a million years did I imagine that I would be devoting myself towards making something that would be enjoyed mostly by the wealthy. Once I knew that my passion for wine was irrepressible, I tried to find a way to satisfy my equal need for social justice. I wanted to make the strongest possible statement that, more than most, the working poor need to be celebrated and supported. 'Shoe Shine Wine' is the embodiment of that statement.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Shoeshine4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Shoeshine4.jpg\" alt=\"Shoe Shine Wine, gay label\" title=\"Shoe Shine Wine, gay label\" width=\"500\" height=\"563\" class=\"alignnone size-full wp-image-38175\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>LGBT Labels\u003c/strong>\u003cbr>\nCohen is one of few folks in the industry that includes gay and lesbian themed labels. He stated, \"I wanted to represent all loving relationships.\" I got the feeling Cohen is not trying to cater to a gay clientele but is deeply committed to inclusion. And he doesn’t stop with his labels, his bottle tops are unique, too. Instead of metallic, cork coverings, he uses vintage fabric. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Shoeshine3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Shoeshine3.jpg\" alt=\"Shoe Shine Wine fabric bottle tops\" title=\"Shoe Shine Wine fabric bottle tops\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-38178\">\u003c/a>\u003cbr>\n\u003cem>Photo: Eric Cohen\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Choosing Petite Sirah\u003c/strong>\u003cbr>\n“I am drawn to the underdog by nature,” says Cohen in describing why he has chosen to work with Petite Sirah. \u003c/p>\n\u003cblockquote>\u003cp>“It’s ageworthy. I love the idea someone can drink this 25 years down the road. It’s been mostly used as a blending grape but I want to help bring it back as a stand alone varietal.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>For those who are starting to scratch their heads over the spelling of Sirah just a quick note to say Petite Sirah and Syrah are two different grapes that both make big red wines and are both Rhone varietals. Petite Sirah has a long history in California, is typically blended with Zinfandel and its tannins may be more intense than Syrah. I found Cohen's wines much more drinkable then many Syrahs I have tried. But don't let me tell you, try them for yourself. You can find Cohen's wine at \u003ca href=\"http://biritemarket.com/\">Bi-Rite\u003c/a> in San Francisco or online at \u003ca href=\"http://shoeshinewine.com/order-now/\">Shoe Shine Wine\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIY Hemp Tofu",
"title": "DIY Hemp Tofu",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tofu-block-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tofu-block-new.jpg\" alt=\"tofu block\" title=\"tofu block\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38229\">\u003c/a>\u003c/p>\n\u003cp>As a vegan, it’s easy to eat A LOT of soy. Actually, these days, it’s easy to eat a lot of soy even if you’re an omnivore. It’s in so many things. \u003c/p>\n\u003cp>A popular source of protein for vegans and vegetarians is, of course, tofu. And while I love tofu and all varieties of it, I am trying to be very conscious of the amount of soy I take in. I know the topic of the health and environmental impacts of soy is \u003ca href=\"http://grist.org/food/the-soy-next-door/\">controversial\u003c/a> and people stand on opposite sides of the issue (and a lot depends on the form of soy in question). But I don't like to overdo anything, and I say, “better safe than sorry.” Plus, I love a culinary challenge and welcome as many ways to take in my protein as possible. \u003c/p>\n\u003cp>I have become kind of obsessed with hemp seeds lately. They contain all essential amino acids and fatty acids, and are therefore a complete source of protein. In addition, hemp is not a common allergen, like soy or nuts. And, most importantly, they are delicious. They have a nutty, creamy taste. I put spoonfuls on my coconut yogurt in the morning. I make fresh hemp milk. So, I figured, why not make some hemp tofu? Hey, the \u003ca href=\"http://www.armoniaebonta.it/vediProdotto_EN.aspx?id=7\">Italians already do it commercially\u003c/a>! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hemp-seeds-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hemp-seeds-new.jpg\" alt=\"hemp seeds\" title=\"hemp seeds\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38242\">\u003c/a>\u003cbr>\n\u003cem>hemp seeds\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I got inspiration for this recipe from a few sources, mainly from a forum member on \u003ca href=\"http://www.theppk.com/\">Post Punk Kitchen\u003c/a>, named \u003ca href=\"http://forum.theppk.com/viewtopic.php?f=18&t=2831\">“vegimator”\u003c/a> who makes tofu out of pumpkin and hemp seeds, and from a Finnish blog named \u003ca href=\"http://mammituokkonen.blogspot.com/2009/05/hefu.html\">Mammi\u003c/a> who calls the finished product \"hefu.\" I took their advice, combined it with my knowledge of tofu-making, and started experimenting. \u003c/p>\n\u003cp>This recipe yields a more crumbly tofu than soy tofu. Soy tofu is usually made after straining liquid from the pulp (or \u003cem>okara\u003c/em>). I tried this technique with hemp and not enough solids were left in the strained out liquid to coagulate. Using the milk as is, straight from the blender, did work (and a \u003ca href=\"http://www.vitamix.com/\">Vitamix\u003c/a> helps create a very smooth milk). Hemp tofu is great seared, for a scramble, or a stir-fry, if you don’t mind having rustic, non-cube chunks. Or do what I did: simply drizzle with some sweet soy sauce (equal parts soy sauce and sugar, simmered until thickened) and sprinkle with nori strips. The sweet soy sauce and nori goes great with the creaminess and earthiness of the hemp!\u003c/p>\n\u003cp>\u003cstrong>Hemp Tofu\u003c/strong> (or \"hemp-fu\" or \"hefu\")\u003c/p>\n\u003cp>Total Time: 1 hour\u003cbr>\nYield: a few blocks, depending on size of tofu mold\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups shelled hemp seeds\u003cbr>\n4 cups water\u003cbr>\n1 1/2 teaspoons powdered \u003ca href=\"http://pages.citebite.com/u1e4d3o3q9pmd\">nigari\u003c/a> (available at \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a>), which will be dissolved in 1 additional cup of water (Note: I have seen recipes for hemp tofu where a coagulant is not even used, so feel free to skip this part. Although, you may get a more crumbly result.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Blend hemp seeds with water for one minute at high speed (I used a Vitamix) to make hemp milk.\u003c/li>\n\u003cli>Put hemp milk in a pot and, partially cover it and bring to a boil. You'll start to seeing curds forming. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hemp-milk-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hemp-milk-new.jpg\" alt=\"hemp milk\" title=\"hemp milk\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38241\">\u003c/a>\u003c/p>\n\u003cli>When it reaches a low boil, turn the heat down to medium-low and boil the milk for four minutes, stirring constantly to make sure it doesn't stick to the bottom of the pot.\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curdled-milk1-new.jpg\" alt=\"curdled milk\" title=\"curdled milk\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38239\">\u003c/p>\n\u003cli>Meanwhile, dissolve the nigari in a cup of warm water.\n\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/nigari-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/nigari-new.jpg\" alt=\"nigari\" title=\"nigari\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38245\">\u003c/a>\u003c/p>\n\u003cli>Remove the pot from the stove, wait until the temperature reaches 155F. Add half the nigari solution and stir briskly for a few seconds. Wait until the liquid stops moving. Then add the rest of the nigari solution and gently stir a few times. Let sit 15 minutes.\n\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/thermometer-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/thermometer-new.jpg\" alt=\"thermometer\" title=\"thermometer\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38244\">\u003c/a>\u003c/p>\n\u003cli>Place a cheesecloth over a colander and strain the curds out. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curds-in-cheesecloth-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curds-in-cheesecloth-new.jpg\" alt=\"curds in cheesecloth\" title=\"curds in cheesecloth\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38240\">\u003c/a>\u003c/p>\n\u003cli>Take an amount of curd that will fit in your press (this recipe makes a good bit of curd), place in another piece of cheesecloth and twist to get ALL of the liquid out. If it’s too hot to squeeze, you can try squeezing with tongs. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curd-ball-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curd-ball-new.jpg\" alt=\"curd ball\" title=\"curd ball\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38237\">\u003c/a>\u003c/p>\n\u003cli>Place the ball of curd, still in the cloth, into a tofu press/mold, and press the curd down. Stack a few bottles or cans on top as a weight. [I bought a cheap wooden press for four dollars at \u003ca href=\"http://www.yelp.com/biz/daiso-san-francisco\">Daiso\u003c/a> in Japantown, but I think I’m going to invest in a \u003ca href=\"http://www.tofuxpress.com/\">TofuXpress\u003c/a> so that I don’t have to worry about stacking cans on the press.]\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curd-in-mold-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curd-in-mold-new.jpg\" alt=\"curd in mold\" title=\"curd in mold\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38238\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mold-with-weights-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mold-with-weights-new.jpg\" alt=\"mold with weights\" title=\"mold with weights\" width=\"500\" height=\"749\" class=\"alignnone size-full wp-image-38243\">\u003c/a>\u003c/p>\n\u003cli>Let the press stay for 30 minutes. Then unmold the hemp tofu and enjoy!\n\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tofu-with-sauce-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tofu-with-sauce-new.jpg\" alt=\"tofu with sauce\" title=\"tofu with sauce\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38236\">\u003c/a>\u003c/p>\u003c/ol>\n\n",
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"excerpt": "A complete source of protein, hemp is a delicious alternative to soy for creating tofu. Nutty, earthy, and creamy all at once, hemp tofu is great for scrambles, stir-fry, seared, or simply drizzled with some sweet soy sauce!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tofu-block-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tofu-block-new.jpg\" alt=\"tofu block\" title=\"tofu block\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38229\">\u003c/a>\u003c/p>\n\u003cp>As a vegan, it’s easy to eat A LOT of soy. Actually, these days, it’s easy to eat a lot of soy even if you’re an omnivore. It’s in so many things. \u003c/p>\n\u003cp>A popular source of protein for vegans and vegetarians is, of course, tofu. And while I love tofu and all varieties of it, I am trying to be very conscious of the amount of soy I take in. I know the topic of the health and environmental impacts of soy is \u003ca href=\"http://grist.org/food/the-soy-next-door/\">controversial\u003c/a> and people stand on opposite sides of the issue (and a lot depends on the form of soy in question). But I don't like to overdo anything, and I say, “better safe than sorry.” Plus, I love a culinary challenge and welcome as many ways to take in my protein as possible. \u003c/p>\n\u003cp>I have become kind of obsessed with hemp seeds lately. They contain all essential amino acids and fatty acids, and are therefore a complete source of protein. In addition, hemp is not a common allergen, like soy or nuts. And, most importantly, they are delicious. They have a nutty, creamy taste. I put spoonfuls on my coconut yogurt in the morning. I make fresh hemp milk. So, I figured, why not make some hemp tofu? Hey, the \u003ca href=\"http://www.armoniaebonta.it/vediProdotto_EN.aspx?id=7\">Italians already do it commercially\u003c/a>! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hemp-seeds-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hemp-seeds-new.jpg\" alt=\"hemp seeds\" title=\"hemp seeds\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38242\">\u003c/a>\u003cbr>\n\u003cem>hemp seeds\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I got inspiration for this recipe from a few sources, mainly from a forum member on \u003ca href=\"http://www.theppk.com/\">Post Punk Kitchen\u003c/a>, named \u003ca href=\"http://forum.theppk.com/viewtopic.php?f=18&t=2831\">“vegimator”\u003c/a> who makes tofu out of pumpkin and hemp seeds, and from a Finnish blog named \u003ca href=\"http://mammituokkonen.blogspot.com/2009/05/hefu.html\">Mammi\u003c/a> who calls the finished product \"hefu.\" I took their advice, combined it with my knowledge of tofu-making, and started experimenting. \u003c/p>\n\u003cp>This recipe yields a more crumbly tofu than soy tofu. Soy tofu is usually made after straining liquid from the pulp (or \u003cem>okara\u003c/em>). I tried this technique with hemp and not enough solids were left in the strained out liquid to coagulate. Using the milk as is, straight from the blender, did work (and a \u003ca href=\"http://www.vitamix.com/\">Vitamix\u003c/a> helps create a very smooth milk). Hemp tofu is great seared, for a scramble, or a stir-fry, if you don’t mind having rustic, non-cube chunks. Or do what I did: simply drizzle with some sweet soy sauce (equal parts soy sauce and sugar, simmered until thickened) and sprinkle with nori strips. The sweet soy sauce and nori goes great with the creaminess and earthiness of the hemp!\u003c/p>\n\u003cp>\u003cstrong>Hemp Tofu\u003c/strong> (or \"hemp-fu\" or \"hefu\")\u003c/p>\n\u003cp>Total Time: 1 hour\u003cbr>\nYield: a few blocks, depending on size of tofu mold\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups shelled hemp seeds\u003cbr>\n4 cups water\u003cbr>\n1 1/2 teaspoons powdered \u003ca href=\"http://pages.citebite.com/u1e4d3o3q9pmd\">nigari\u003c/a> (available at \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a>), which will be dissolved in 1 additional cup of water (Note: I have seen recipes for hemp tofu where a coagulant is not even used, so feel free to skip this part. Although, you may get a more crumbly result.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Blend hemp seeds with water for one minute at high speed (I used a Vitamix) to make hemp milk.\u003c/li>\n\u003cli>Put hemp milk in a pot and, partially cover it and bring to a boil. You'll start to seeing curds forming. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hemp-milk-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hemp-milk-new.jpg\" alt=\"hemp milk\" title=\"hemp milk\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38241\">\u003c/a>\u003c/p>\n\u003cli>When it reaches a low boil, turn the heat down to medium-low and boil the milk for four minutes, stirring constantly to make sure it doesn't stick to the bottom of the pot.\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curdled-milk1-new.jpg\" alt=\"curdled milk\" title=\"curdled milk\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38239\">\u003c/p>\n\u003cli>Meanwhile, dissolve the nigari in a cup of warm water.\n\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/nigari-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/nigari-new.jpg\" alt=\"nigari\" title=\"nigari\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38245\">\u003c/a>\u003c/p>\n\u003cli>Remove the pot from the stove, wait until the temperature reaches 155F. Add half the nigari solution and stir briskly for a few seconds. Wait until the liquid stops moving. Then add the rest of the nigari solution and gently stir a few times. Let sit 15 minutes.\n\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/thermometer-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/thermometer-new.jpg\" alt=\"thermometer\" title=\"thermometer\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38244\">\u003c/a>\u003c/p>\n\u003cli>Place a cheesecloth over a colander and strain the curds out. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curds-in-cheesecloth-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curds-in-cheesecloth-new.jpg\" alt=\"curds in cheesecloth\" title=\"curds in cheesecloth\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38240\">\u003c/a>\u003c/p>\n\u003cli>Take an amount of curd that will fit in your press (this recipe makes a good bit of curd), place in another piece of cheesecloth and twist to get ALL of the liquid out. If it’s too hot to squeeze, you can try squeezing with tongs. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curd-ball-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curd-ball-new.jpg\" alt=\"curd ball\" title=\"curd ball\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38237\">\u003c/a>\u003c/p>\n\u003cli>Place the ball of curd, still in the cloth, into a tofu press/mold, and press the curd down. Stack a few bottles or cans on top as a weight. [I bought a cheap wooden press for four dollars at \u003ca href=\"http://www.yelp.com/biz/daiso-san-francisco\">Daiso\u003c/a> in Japantown, but I think I’m going to invest in a \u003ca href=\"http://www.tofuxpress.com/\">TofuXpress\u003c/a> so that I don’t have to worry about stacking cans on the press.]\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curd-in-mold-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/curd-in-mold-new.jpg\" alt=\"curd in mold\" title=\"curd in mold\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38238\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mold-with-weights-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mold-with-weights-new.jpg\" alt=\"mold with weights\" title=\"mold with weights\" width=\"500\" height=\"749\" class=\"alignnone size-full wp-image-38243\">\u003c/a>\u003c/p>\n\u003cli>Let the press stay for 30 minutes. Then unmold the hemp tofu and enjoy!\n\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tofu-with-sauce-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tofu-with-sauce-new.jpg\" alt=\"tofu with sauce\" title=\"tofu with sauce\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-38236\">\u003c/a>\u003c/p>\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"title": "Befuddlement and Delight at The Ice Cream Bar ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/ext.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/ext.jpg\" alt=\"The ice cream bar\" title=\"The ice cream bar\" width=\"500\" height=\"669\" class=\"alignnone size-full wp-image-38099\">\u003c/a>\u003cbr>\nLactard, anyone? After dinner Phosphate? These are some of the questions we were met with upon strolling into Cole Valley's new soda fountain and ice cream shop, \u003ca href=\"http://theicecreambarsf.com/\">The Ice Cream Bar\u003c/a> on Friday night. Now I'm an ice cream gal through and through, so I've been waiting for the day when Ice Cream Bar would finally open. The time has come and I can assure you that what you'll experience once you step inside will be quite new to you. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/ice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/ice.jpg\" alt=\"ice cream scooping\" title=\"ice cream scooping\" width=\"540\" height=\"272\" class=\"alignnone size-full wp-image-38103\">\u003c/a>\u003cbr>\n\u003cem>Bustling, scooping, and smiling are the employees at The Ice Cream Bar\u003c/em>\u003c/p>\n\u003cp>When you walk in the doors, things actually look quite familiar: there's an ice cream menu, folks sampling their favorite flavors, and talk of sundaes and housemade cones. Another high-end ice cream shop? Not so fast. The best way to think of Ice Cream Bar is almost like two different shops. There is the ice cream half of the shop which is just that: wonderfully rich homemade ice creams served on their own, blended into thick milkshakes, or layered into classic sundaes. So let's start there, as you probably will begin there when you visit for the first time. The young gentlemen helping us with our samplings mentioned that the pistachio, butterscotch, and honey buttermilk ice creams have been the most popular so far. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bsplit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bsplit.jpg\" alt=\"banana split\" title=\"banana split\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38101\">\u003c/a>\u003cbr>\n\u003cem>The truly wonderful banana split\u003c/em>\u003c/p>\n\u003cp>But we decided to go all out with the House Banana Split: a classic sundae made with three different kinds of ice cream and topped with a caramelized banana, housemade sour cherry sauce, almonds, and whipped cream. They spend time with this sundae, caramelizing the banana in front of you with a sprinkling of sugar and a blow torch. \"You can kind of crack the top just like creme brulee,\" we were told. And the sour cherry sauce is reason enough to order the banana split. It's tart, colorful, and refreshing -- a nice change from the creepy maraschino cherries that adorn many a dish of ice cream. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/help.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/help.jpg\" alt=\"the ice cream bar\" title=\"the ice cream bar\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-38100\">\u003c/a>\u003cbr>\n\u003cem>Getting the lowdown at The Ice Cream Bar\u003c/em>\u003c/p>\n\u003cp>After our sundae, we wandered towards the back of the shop to the ice cream fountain. Here is where the magic really happens thanks to owner Juliet Pries' concept and Russell Davis' Soda Program. Davis, of \u003ca href=\"http://www.rickhousesf.com/\">Rickhouse\u003c/a>, calls himself a \"Beverage consultant, mixologist, and troubadour,\" and has created a soda fountain menu consisting of old-fashioned fountain drinks like fruit-based crushes, panaceas (healing tonics), egg creams, and build-your-own sodas using housemade extracts and tinctures. There are 13 syrups (including agave and chicory coffee), 24 house-made extracts (including birch, fennel seed, sassafras), and more than 75 tinctures all told and uncountable combinations for each. Enter the delight. \u003c/p>\n\u003cp>You'll scan the menu and see something familiar in a milkshakes or malts only to learn that even the milkshakes are a throw-back to the early 1900s when they weren't actually made with ice cream but, instead, a combination of egg, milk, ice and syrups. Nothing is expected or familiar at the soda fountain. You will ask lots of questions, you will sip something like nothing you've ever tasted, you will leave delighted with the experience, satisfied, and feeling like you'd just entered a whole new world. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sodajerk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sodajerk.jpg\" alt=\"soda jerk at ice cream bar\" title=\"soda jerk at ice cream bar\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38102\">\u003c/a>\u003cbr>\n\u003cem>Chris Simpson, bar manager, working his magic at the Soda Fountain\u003c/em>\u003c/p>\n\u003cp>On the back of the soda fountain menus, Russell Davis explains: \u003c/p>\n\u003cblockquote>\u003cp>\"Soda fountains date back to the 1800s and served to replicate the 'healing' properties of the effervescent natural mineral waters that boil out of the earth. They were more like pharmacies than just places to get soda, and the soda experts were just as much healers as they were beverage crafters. We are reviving the lost art of mixing these specialty drinks, along with their ingredients.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/extracts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/extracts.jpg\" alt=\"extracts\" title=\"extracts\" width=\"500\" height=\"460\" class=\"alignnone size-full wp-image-38104\">\u003c/a>\u003cbr>\n\u003cem>Extracts & Solutions: How the Magic Happens\u003c/em>\u003c/p>\n\u003cp>And reviving the lost art they are. Truly. At one point I saw Simpson glancing at a book with handwritten notes. Inquiring as to whether those are the recipes, he mentioned that they're his personal notes for concocting special off-menu drinks for customers who ask. We decided to go the more traditional route and opted for a root beer soda, asking him to make it with whatever extracts he thought would be really delicious. The result? A root beer soda with sassafras, wintergreen and peppermint extracts. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/root-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/root-beer.jpg\" alt=\"extracts and sodas\" title=\"Extracts and Sodas\" width=\"500\" height=\"297\" class=\"alignnone size-full wp-image-38105\">\u003c/a>\u003cbr>\n\u003cem>Extracts & Our Root Beer Soda\u003c/em>\u003c/p>\n\u003cp>It was strangely refreshing and boasted a marriage of flavors I would have never thought to join. For our second foray into soda-land, we chose the Breakfast Soda, a drink with muddled fresh oranges, powdered sugar, maple syrup, and thyme extract. It was mild, pleasant, and only slightly sweet--a good starter soda for those wanting to try something but unsure how to dive right in. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/candies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/candies.jpg\" alt=\"candy sign\" title=\"candy sign\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38107\">\u003c/a>\u003c/p>\n\u003cp>The employees at Ice Cream Bar will be quick to tell you that everything is housemade, from the cones to the syrups to the marshmallows and candies. Their future plans involve rolling out savory items focusing on classic comfort food. Hot dogs and grilled cheese sandwiches are rumored to be in the mix. The delight is understandable: kids and adults alike are enjoying cones, sundaes, floats, and egg creams in a sweet, vintage-styled ice cream shop. What's not to like? The befuddlement arises from the fact that soda fountains are such a thing of the past that many of us will have little context for understanding how they were much more of a pharmacy than a dessert spot. You could tell the soda jerk what ailed you and he would fix up something to help relieve your symptoms. To most of us this invites questioning, curiosity, and an entirely new landscape of discovery. Go see for yourself. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://theicecreambarsf.com/\">The Ice Cream Bar\u003c/a>\u003cbr>\n815 Cole Street @ Carl, San Francisco\u003cbr>\n(415) 742-4932\u003cbr>\nHours: 12pm-10pm Everyday\u003cbr>\nLike them on \u003ca href=\"http://www.facebook.com/pages/The-Ice-Cream-Bar-Soda-Fountain/209385012485736\">Facebook\u003c/a> or Follow on \u003ca href=\"https://twitter.com/#!/icecreambarsf\">Twitter\u003c/a>\u003c/p>\n\n",
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"excerpt": "For an old-fashioned ice cream soda in a bustling little Cole Valley space, Megan Gordon heads to The Ice Cream Bar to discover what all of the fuss is about. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/ext.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/ext.jpg\" alt=\"The ice cream bar\" title=\"The ice cream bar\" width=\"500\" height=\"669\" class=\"alignnone size-full wp-image-38099\">\u003c/a>\u003cbr>\nLactard, anyone? After dinner Phosphate? These are some of the questions we were met with upon strolling into Cole Valley's new soda fountain and ice cream shop, \u003ca href=\"http://theicecreambarsf.com/\">The Ice Cream Bar\u003c/a> on Friday night. Now I'm an ice cream gal through and through, so I've been waiting for the day when Ice Cream Bar would finally open. The time has come and I can assure you that what you'll experience once you step inside will be quite new to you. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/ice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/ice.jpg\" alt=\"ice cream scooping\" title=\"ice cream scooping\" width=\"540\" height=\"272\" class=\"alignnone size-full wp-image-38103\">\u003c/a>\u003cbr>\n\u003cem>Bustling, scooping, and smiling are the employees at The Ice Cream Bar\u003c/em>\u003c/p>\n\u003cp>When you walk in the doors, things actually look quite familiar: there's an ice cream menu, folks sampling their favorite flavors, and talk of sundaes and housemade cones. Another high-end ice cream shop? Not so fast. The best way to think of Ice Cream Bar is almost like two different shops. There is the ice cream half of the shop which is just that: wonderfully rich homemade ice creams served on their own, blended into thick milkshakes, or layered into classic sundaes. So let's start there, as you probably will begin there when you visit for the first time. The young gentlemen helping us with our samplings mentioned that the pistachio, butterscotch, and honey buttermilk ice creams have been the most popular so far. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bsplit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bsplit.jpg\" alt=\"banana split\" title=\"banana split\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38101\">\u003c/a>\u003cbr>\n\u003cem>The truly wonderful banana split\u003c/em>\u003c/p>\n\u003cp>But we decided to go all out with the House Banana Split: a classic sundae made with three different kinds of ice cream and topped with a caramelized banana, housemade sour cherry sauce, almonds, and whipped cream. They spend time with this sundae, caramelizing the banana in front of you with a sprinkling of sugar and a blow torch. \"You can kind of crack the top just like creme brulee,\" we were told. And the sour cherry sauce is reason enough to order the banana split. It's tart, colorful, and refreshing -- a nice change from the creepy maraschino cherries that adorn many a dish of ice cream. \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/24/2012/01/help.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/help.jpg\" alt=\"the ice cream bar\" title=\"the ice cream bar\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-38100\">\u003c/a>\u003cbr>\n\u003cem>Getting the lowdown at The Ice Cream Bar\u003c/em>\u003c/p>\n\u003cp>After our sundae, we wandered towards the back of the shop to the ice cream fountain. Here is where the magic really happens thanks to owner Juliet Pries' concept and Russell Davis' Soda Program. Davis, of \u003ca href=\"http://www.rickhousesf.com/\">Rickhouse\u003c/a>, calls himself a \"Beverage consultant, mixologist, and troubadour,\" and has created a soda fountain menu consisting of old-fashioned fountain drinks like fruit-based crushes, panaceas (healing tonics), egg creams, and build-your-own sodas using housemade extracts and tinctures. There are 13 syrups (including agave and chicory coffee), 24 house-made extracts (including birch, fennel seed, sassafras), and more than 75 tinctures all told and uncountable combinations for each. Enter the delight. \u003c/p>\n\u003cp>You'll scan the menu and see something familiar in a milkshakes or malts only to learn that even the milkshakes are a throw-back to the early 1900s when they weren't actually made with ice cream but, instead, a combination of egg, milk, ice and syrups. Nothing is expected or familiar at the soda fountain. You will ask lots of questions, you will sip something like nothing you've ever tasted, you will leave delighted with the experience, satisfied, and feeling like you'd just entered a whole new world. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sodajerk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sodajerk.jpg\" alt=\"soda jerk at ice cream bar\" title=\"soda jerk at ice cream bar\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38102\">\u003c/a>\u003cbr>\n\u003cem>Chris Simpson, bar manager, working his magic at the Soda Fountain\u003c/em>\u003c/p>\n\u003cp>On the back of the soda fountain menus, Russell Davis explains: \u003c/p>\n\u003cblockquote>\u003cp>\"Soda fountains date back to the 1800s and served to replicate the 'healing' properties of the effervescent natural mineral waters that boil out of the earth. They were more like pharmacies than just places to get soda, and the soda experts were just as much healers as they were beverage crafters. We are reviving the lost art of mixing these specialty drinks, along with their ingredients.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/extracts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/extracts.jpg\" alt=\"extracts\" title=\"extracts\" width=\"500\" height=\"460\" class=\"alignnone size-full wp-image-38104\">\u003c/a>\u003cbr>\n\u003cem>Extracts & Solutions: How the Magic Happens\u003c/em>\u003c/p>\n\u003cp>And reviving the lost art they are. Truly. At one point I saw Simpson glancing at a book with handwritten notes. Inquiring as to whether those are the recipes, he mentioned that they're his personal notes for concocting special off-menu drinks for customers who ask. We decided to go the more traditional route and opted for a root beer soda, asking him to make it with whatever extracts he thought would be really delicious. The result? A root beer soda with sassafras, wintergreen and peppermint extracts. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/root-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/root-beer.jpg\" alt=\"extracts and sodas\" title=\"Extracts and Sodas\" width=\"500\" height=\"297\" class=\"alignnone size-full wp-image-38105\">\u003c/a>\u003cbr>\n\u003cem>Extracts & Our Root Beer Soda\u003c/em>\u003c/p>\n\u003cp>It was strangely refreshing and boasted a marriage of flavors I would have never thought to join. For our second foray into soda-land, we chose the Breakfast Soda, a drink with muddled fresh oranges, powdered sugar, maple syrup, and thyme extract. It was mild, pleasant, and only slightly sweet--a good starter soda for those wanting to try something but unsure how to dive right in. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/candies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/candies.jpg\" alt=\"candy sign\" title=\"candy sign\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38107\">\u003c/a>\u003c/p>\n\u003cp>The employees at Ice Cream Bar will be quick to tell you that everything is housemade, from the cones to the syrups to the marshmallows and candies. Their future plans involve rolling out savory items focusing on classic comfort food. Hot dogs and grilled cheese sandwiches are rumored to be in the mix. The delight is understandable: kids and adults alike are enjoying cones, sundaes, floats, and egg creams in a sweet, vintage-styled ice cream shop. What's not to like? The befuddlement arises from the fact that soda fountains are such a thing of the past that many of us will have little context for understanding how they were much more of a pharmacy than a dessert spot. You could tell the soda jerk what ailed you and he would fix up something to help relieve your symptoms. To most of us this invites questioning, curiosity, and an entirely new landscape of discovery. Go see for yourself. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://theicecreambarsf.com/\">The Ice Cream Bar\u003c/a>\u003cbr>\n815 Cole Street @ Carl, San Francisco\u003cbr>\n(415) 742-4932\u003cbr>\nHours: 12pm-10pm Everyday\u003cbr>\nLike them on \u003ca href=\"http://www.facebook.com/pages/The-Ice-Cream-Bar-Soda-Fountain/209385012485736\">Facebook\u003c/a> or Follow on \u003ca href=\"https://twitter.com/#!/icecreambarsf\">Twitter\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Slow Down at Two Sisters Bar and Books",
"title": "Slow Down at Two Sisters Bar and Books",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interiorgirls.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interiorgirls.jpg\" alt=\"two girls bar and books\" title=\"two girls bar and books\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-37925\">\u003c/a>\u003c/p>\n\u003cp>There is a relatively new bar in town. But this isn't just a bar. More accurately: there is a small, unassuming cafe and bar that's successfully blending elements from numerous concepts (small plates, cocktails, draft beer, brunch, book-lending library, book club) with style, comfort and grace. The place is \u003ca href=\"http://www.2sistersbarandbooks.com/\">Two Sisters Bar and Books\u003c/a> and the story goes something like this: two sisters, Mikha Diaz and Mary Elliott decide to travel before settling down into the job market. In graduate school, Mikha studied continental philosophy and Mary studied Russian language and literature; they decided Poland was a good place to start their journey and they quickly stumbled across \u003ca href=\"http://massolit.com/\">Massolit\u003c/a> Books in Krakow and fell in love. After just one week in Krakow, the sisters knew they wanted to recreate a similar place in San Francisco. Mary stayed on in New York City (where the gals went to school) and worked from afar helping curate the books for the space. Mikha set to work with her business partners, her husband and parents, on finding a storefront in a desirable neighborhood in the city -- no easy feat. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bar.jpg\" alt=\"The bar at Two Sisters\" title=\"The bar at Two Sisters\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37911\">\u003c/a>\u003cbr>\n\u003cem>The bar at Two Sisters\u003c/em>\u003c/p>\n\u003cp>It took Mikha one year to find the old Marino's space in Hayes Valley; getting it into ship-shape took some elbow grease and dealing with city permits always takes a whole lot of time and patience, but Two Sisters had their soft opening on Oct 12, 2011 and things have been growing and evolving ever since. When I walked in, I saw old volumes of books lining the wall to my left, tables full of folks reading, chatting, eating and drinking to my right and a welcoming bar towards the back. I asked Mikha to tell me more about the space: are they an actual bookstore? Do they do coffee or is it really more of a bar? They serve dinners, too? In talking to folks around the city, there seems to be a little confusion about the identity of the spot, and after visiting, I think that's actually part of its charm. You need to go and visit to really see for yourself. \u003c/p>\n\u003cp>But I did learn that it is a charming bar and restaurant, serving wine and beer, specialty cocktails and fermented sodas, snacks and charcuterie plates. They do a $20 fixed-price brunch on Sundays. The rest of the time they serve a few daily plates, such as pork meatballs and kabocha squash bread pudding. Alex Smith is the kitchen manager at Two Sisters, and she and Mikha describe how the price of the plates really reflects the little-bit smaller portions (right inbetween a tapas plate and an entree). They're all particularly excited about the house-smoked blue cheese they've been doing, and the spring menu that will be unveiled towards the end of February. It seems, all around, there's a lot to be excited about. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/books.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/books.jpg\" alt=\"books\" title=\"books\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37912\">\u003c/a>\u003cbr>\n\u003cem>Book-lending library at Two Sisters\u003c/em>\u003c/p>\n\u003cp>Before I left, Mikha and I were just casually talking about the neighborhood and what kind of folks Two Sisters is attracting. She beamed and said it's truly becoming a neighborhood spot where locals come when they don't really feel like cooking. It's not as big of a financial commitment as a true sit-down restaurant so you can just dabble with a few snacks and a small plate. It's also a big day-time hangout with the book-lending library and the (genius) \u003ca href=\"http://2sistersbarandbooks.blogspot.com/\">Books and Booze\u003c/a> Reading Club where a monthly book is paired with an appropriate cocktail. \u003c/p>\n\u003cp>Folks can stroll in and pick up a book they're interested in and take it home, replacing it with a book they've decided to leave behind. Mikha described an interesting phenomenon of people wanting to get rid of books but feeling like they were too special to drop off at a nameless donation center, so the lending library has been growing quickly as more and more people want a special home for their books. \u003c/p>\n\u003cp>And it's clear from the crowd on a cold Saturday afternoon that many San Franciscans are claiming the actual space as a home, too. Just what the sisters had envisioned. Each element (good cocktails, books, and seasonal food) have truly come together in perfect harmony. There's a lot to discover here. It's the kind of spot that makes we wish I, too, lived in the neighborhood. For now, I'm eager to come back when I have a little more time to sit, swap a book, and try a nibble. \u003c/p>\n\u003cp>\u003ca href=\"http://www.2sistersbarandbooks.com/\">Two Sisters Bar and Books\u003c/a>\u003cbr>\n579 Hayes Street (between Laguna and Octavia)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 863-3655\u003cbr>\nHours: Tuesday - Thursday 4 pm - 11 pm; Friday 4 pm - 12 am\u003cbr>\nSaturday 1 pm - 12 am; Sunday 11 am - 10 pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Happy Hour\u003c/strong>: 4 pm - 6 pm Tuesday - Friday & 1 pm - 4 pm Saturday\u003cbr>\n\u003cstrong>Brunch\u003c/strong>: Sunday 11 am - 4 pm\u003cbr>\nFollow them on \u003ca href=\"http://www.facebook.com/pages/Two-Sisters-Bar-and-Books/154893051238188\">Facebook\u003c/a> or \u003ca href=\"https://twitter.com/2sistersbar\">Twitter\u003c/a>\u003c/p>\n\n",
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"excerpt": "Mikha Diaz and Mary Elliott have created a new bar/cafe concept in a landscape of increasingly predictable, similar San Francisco dining/drinking destinations. Megan Gordon heads over to Hayes Valley to check out the bites, cocktails, and books under the Two Sisters Bar and Books roof. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interiorgirls.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interiorgirls.jpg\" alt=\"two girls bar and books\" title=\"two girls bar and books\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-37925\">\u003c/a>\u003c/p>\n\u003cp>There is a relatively new bar in town. But this isn't just a bar. More accurately: there is a small, unassuming cafe and bar that's successfully blending elements from numerous concepts (small plates, cocktails, draft beer, brunch, book-lending library, book club) with style, comfort and grace. The place is \u003ca href=\"http://www.2sistersbarandbooks.com/\">Two Sisters Bar and Books\u003c/a> and the story goes something like this: two sisters, Mikha Diaz and Mary Elliott decide to travel before settling down into the job market. In graduate school, Mikha studied continental philosophy and Mary studied Russian language and literature; they decided Poland was a good place to start their journey and they quickly stumbled across \u003ca href=\"http://massolit.com/\">Massolit\u003c/a> Books in Krakow and fell in love. After just one week in Krakow, the sisters knew they wanted to recreate a similar place in San Francisco. Mary stayed on in New York City (where the gals went to school) and worked from afar helping curate the books for the space. Mikha set to work with her business partners, her husband and parents, on finding a storefront in a desirable neighborhood in the city -- no easy feat. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bar.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bar.jpg\" alt=\"The bar at Two Sisters\" title=\"The bar at Two Sisters\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37911\">\u003c/a>\u003cbr>\n\u003cem>The bar at Two Sisters\u003c/em>\u003c/p>\n\u003cp>It took Mikha one year to find the old Marino's space in Hayes Valley; getting it into ship-shape took some elbow grease and dealing with city permits always takes a whole lot of time and patience, but Two Sisters had their soft opening on Oct 12, 2011 and things have been growing and evolving ever since. When I walked in, I saw old volumes of books lining the wall to my left, tables full of folks reading, chatting, eating and drinking to my right and a welcoming bar towards the back. I asked Mikha to tell me more about the space: are they an actual bookstore? Do they do coffee or is it really more of a bar? They serve dinners, too? In talking to folks around the city, there seems to be a little confusion about the identity of the spot, and after visiting, I think that's actually part of its charm. You need to go and visit to really see for yourself. \u003c/p>\n\u003cp>But I did learn that it is a charming bar and restaurant, serving wine and beer, specialty cocktails and fermented sodas, snacks and charcuterie plates. They do a $20 fixed-price brunch on Sundays. The rest of the time they serve a few daily plates, such as pork meatballs and kabocha squash bread pudding. Alex Smith is the kitchen manager at Two Sisters, and she and Mikha describe how the price of the plates really reflects the little-bit smaller portions (right inbetween a tapas plate and an entree). They're all particularly excited about the house-smoked blue cheese they've been doing, and the spring menu that will be unveiled towards the end of February. It seems, all around, there's a lot to be excited about. \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/24/2012/01/books.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/books.jpg\" alt=\"books\" title=\"books\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37912\">\u003c/a>\u003cbr>\n\u003cem>Book-lending library at Two Sisters\u003c/em>\u003c/p>\n\u003cp>Before I left, Mikha and I were just casually talking about the neighborhood and what kind of folks Two Sisters is attracting. She beamed and said it's truly becoming a neighborhood spot where locals come when they don't really feel like cooking. It's not as big of a financial commitment as a true sit-down restaurant so you can just dabble with a few snacks and a small plate. It's also a big day-time hangout with the book-lending library and the (genius) \u003ca href=\"http://2sistersbarandbooks.blogspot.com/\">Books and Booze\u003c/a> Reading Club where a monthly book is paired with an appropriate cocktail. \u003c/p>\n\u003cp>Folks can stroll in and pick up a book they're interested in and take it home, replacing it with a book they've decided to leave behind. Mikha described an interesting phenomenon of people wanting to get rid of books but feeling like they were too special to drop off at a nameless donation center, so the lending library has been growing quickly as more and more people want a special home for their books. \u003c/p>\n\u003cp>And it's clear from the crowd on a cold Saturday afternoon that many San Franciscans are claiming the actual space as a home, too. Just what the sisters had envisioned. Each element (good cocktails, books, and seasonal food) have truly come together in perfect harmony. There's a lot to discover here. It's the kind of spot that makes we wish I, too, lived in the neighborhood. For now, I'm eager to come back when I have a little more time to sit, swap a book, and try a nibble. \u003c/p>\n\u003cp>\u003ca href=\"http://www.2sistersbarandbooks.com/\">Two Sisters Bar and Books\u003c/a>\u003cbr>\n579 Hayes Street (between Laguna and Octavia)\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 863-3655\u003cbr>\nHours: Tuesday - Thursday 4 pm - 11 pm; Friday 4 pm - 12 am\u003cbr>\nSaturday 1 pm - 12 am; Sunday 11 am - 10 pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Happy Hour\u003c/strong>: 4 pm - 6 pm Tuesday - Friday & 1 pm - 4 pm Saturday\u003cbr>\n\u003cstrong>Brunch\u003c/strong>: Sunday 11 am - 4 pm\u003cbr>\nFollow them on \u003ca href=\"http://www.facebook.com/pages/Two-Sisters-Bar-and-Books/154893051238188\">Facebook\u003c/a> or \u003ca href=\"https://twitter.com/2sistersbar\">Twitter\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"slug": "dont-dehydrate-fruit-in-the-clothes-dryer-and-recipe-for-chewy-dried-oranges",
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"headTitle": "Don’t Dehydrate Fruit in the Clothes Dryer (And Recipe for Chewy Dried Oranges) | KQED",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fruit-prep1.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fruit-prep1.jpg\" alt=\"Sliced oranges on tray\" title=\"Sliced oranges on tray\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-38029\">\u003c/a>\u003c/p>\n\u003cp>So, like other food preservationists and kitchen tinkerers, I love to dry things — fruit slices, fruit leather, cheese, beef jerky, etc. In the heat of summer the sun does the work for me. But the other ten months of the year in Northern California, however, I usually rely on my oven on a low setting, door slightly ajar to release moisture, to do the job. And while effective, each bite contains the residual taste of enviro-guilt that comes from leaving the oven on and the heat blowing upward for several hours. The results are excellent, but I cannot help but be haunted by the fossil fuel energy loss necessary for a homemade Fruit Roll-Up.\u003c/p>\n\u003cp>Certainly I could buy a food dehydrator (and I still may), but my gas oven runs therms, plug-in dryers run watts, and I’m not science-geeky enough to know if they are truly \u003ca title=\"Food Dehydrator Comparison\" href=\"http://www.discountjuicers.com/dehydratorcompare.html\">more energy efficient\u003c/a>. Plus, I thought, I already own a large piece of heating equipment that dries sopping wet clothing in record speed (also fueled by gas), that spins with convection-like capability.\u003c/p>\n\u003cp>The Newton’s apple (orange?) that struck me with the idea was a perfectly shriveled piece of orange peel found at the bottom of the clean laundry basket. Had I been sitting on (and ignoring) the world’s best food dehydrator next to the washing machine and not taking advantage of its power? Is it possible to more efficiently dry fruit, vegetables, and meat in the high-heat, high-motion clothes dryer in one round of Permanent Press? Sadly, at least in my scientific exploration, the answer is no.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dried-fruit-plate.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dried-fruit-plate.jpg\" alt=\"Dried oranges on plate\" title=\"Dried oranges on plate\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-38028\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I quickly sliced a navel orange into 1/8-inch slices. My hope was that a regular high heat setting would yield chewy, moist results. I didn’t want the fruit to touch the walls of the dryer directly, as I feared a future of sticky laundry as I scraped orange sauce from the inside of the machine’s barrel. I thought fabric assistance would help wick moisture and hold the fruit in place, so I grabbed a clean cotton dishtowel. Oh, and a knee sock. Everything’s better with knee socks.\u003c/p>\n\u003cp>I laid a dishtowel out into a rectangle shape and then arranged two rows of orange slices horizontally across the middle. I folded up the bottom and folded down the top, making sure fruit was tucked into towel completely. Then I folded one encased row over another to sandwich both rows of oranges together.\u003c/p>\n\u003cp>I used rubber bands to cinch the sides of the towels together and to keep the fruit from falling out. I had first tried this with clothespins, but they banged around too much and some of them broke. Safety pins work, too.\u003c/p>\n\u003cp>Then — my genius move — I cut the toe from an old knee sock (don’t worry, I’ll still wear it!) and wiggled the sock down like a tube over the entire length of the towel and fruit to secure it. Note that I first tried this with a polyester sock, a fiber known for keeping moisture in. Rookie error! Go with all cotton.\u003c/p>\n\u003cp>I moved the whole fruit-towel-sock contraption to a mesh laundry bag. If my experiment worked, my hope was that I could put several batches of fruit into the laundry bag and dry them all at once.\u003c/p>\n\u003cp>After 70 minutes on Permanent Press, the good news is that I managed to contain the fruit and I didn’t have to clean the machine. The bad news, however, is that the fruit was still very, very wet. I tried one more cycle but then gave up, because after two hours, it wasn’t drying nearly as quickly as it does in the oven. If you try a different method and you have any success, please let me know!\u003c/p>\n\u003cp>In the interim, I’ll go back to drying fruit the old-fashioned way in the oven (OK, modern old-fashioned, because true old-fashioned would be drying it over a fire). Here’s how I usually do it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fruit-prep.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fruit-prep.jpg\" alt=\"prepping oranges \" title=\"prepping oranges \" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-38027\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Chewy Dried Orange Slices\u003c/strong>\u003c/p>\n\u003cp>Time: About 3 hours\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Despite my continuous protests, my mother mails me \u003ca title=\"Honeybell Oranges\" href=\"http://www.amazon.com/Florida-Honeybell-Oranges-Tangelos-Shipping/dp/B006KJ8N54/ref=sr_1_6?ie=UTF8&qid=1327442156&sr=8-6\">Honeybell oranges from Florida\u003c/a> every year. They cost her a fortune. Some of them always arrive moldy. They’re not organic. And, uh, I live in California where the oranges nearby are outrageously good. I feel bad just using them all for juice, so I dried them with just a touch of sugar to balance out the tanginess of the dried fruit. The finished results are far more complex than they appear: moist, sticky, and chewy, super tangy and super flavorful — like a slice of the best marmalade or orange candy you’ve ever had. Eat them straight up, or use their jewel-like demeanor to stunningly top iced cookies, cupcakes, or cakes. Of course, you can also do this with navel oranges or any other sweet variety.\u003c/p>\n\u003cul>\u003cstrong>Ingredients\u003c/strong>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>4 large Honeybell oranges\u003c/li>\n\u003cli>1 tsp. flaked sea salt (like \u003ca title=\"Malson Sea Salt\" href=\"http://www.amazon.com/Maldon-Sea-Salt-2-packages/dp/B000FSE1N4/ref=sr_1_3?ie=UTF8&qid=1327442267&sr=8-3\">Maldon\u003c/a>)\u003c/li>\n\u003cli>Crushed black pepper, to taste\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions\u003c/strong>\n\u003cli>Preheat the oven to 200 degrees.\u003c/li>\n\u003cli>Line a large baking sheet with parchment paper, and pour the sugar into a bowl or small plate.\u003c/li>\n\u003cli>Using a serrated knife, slice the rind and pith from the bottom and the top of the oranges. Stand the fruit straight up and cut off all of the skin — first cut from top to bottom and then flip the orange over and slice from top to bottom again to remove it all. Thinly slice the well-peeled fruit into horizontal rounds about 1/8-inch thick and move them onto a clean dish towel in a single layer. Once all oranges have been cut, lay another clean towel on top and press on it gently to absorb some of the juice.\u003c/li>\n\u003cli>Dip one side of the orange into the sugar and place it onto the baking sheet sugar side down. Follow suit with all of the oranges until the tray is full — it’s okay if the oranges touch one another, but don’t let them overlap.\u003c/li>\n\u003cli>Sprinkle with salt and pepper. Place them in the oven on a low rack, and leave the oven door ajar with a wooden spoon.\u003c/li>\n\u003cli>Check the oranges after about three hours. They should be tacky on top and may pool some syrup, but not fully dry. If not, check them every half hour for doneness.\u003c/li>\n\u003cli>Eat them warm or pack the oranges in a single layer separated by sheets of wax paper in an airtight container. Store refrigerated for several months.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fruit-prep1.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fruit-prep1.jpg\" alt=\"Sliced oranges on tray\" title=\"Sliced oranges on tray\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-38029\">\u003c/a>\u003c/p>\n\u003cp>So, like other food preservationists and kitchen tinkerers, I love to dry things — fruit slices, fruit leather, cheese, beef jerky, etc. In the heat of summer the sun does the work for me. But the other ten months of the year in Northern California, however, I usually rely on my oven on a low setting, door slightly ajar to release moisture, to do the job. And while effective, each bite contains the residual taste of enviro-guilt that comes from leaving the oven on and the heat blowing upward for several hours. The results are excellent, but I cannot help but be haunted by the fossil fuel energy loss necessary for a homemade Fruit Roll-Up.\u003c/p>\n\u003cp>Certainly I could buy a food dehydrator (and I still may), but my gas oven runs therms, plug-in dryers run watts, and I’m not science-geeky enough to know if they are truly \u003ca title=\"Food Dehydrator Comparison\" href=\"http://www.discountjuicers.com/dehydratorcompare.html\">more energy efficient\u003c/a>. Plus, I thought, I already own a large piece of heating equipment that dries sopping wet clothing in record speed (also fueled by gas), that spins with convection-like capability.\u003c/p>\n\u003cp>The Newton’s apple (orange?) that struck me with the idea was a perfectly shriveled piece of orange peel found at the bottom of the clean laundry basket. Had I been sitting on (and ignoring) the world’s best food dehydrator next to the washing machine and not taking advantage of its power? Is it possible to more efficiently dry fruit, vegetables, and meat in the high-heat, high-motion clothes dryer in one round of Permanent Press? Sadly, at least in my scientific exploration, the answer is no.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dried-fruit-plate.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dried-fruit-plate.jpg\" alt=\"Dried oranges on plate\" title=\"Dried oranges on plate\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-38028\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I quickly sliced a navel orange into 1/8-inch slices. My hope was that a regular high heat setting would yield chewy, moist results. I didn’t want the fruit to touch the walls of the dryer directly, as I feared a future of sticky laundry as I scraped orange sauce from the inside of the machine’s barrel. I thought fabric assistance would help wick moisture and hold the fruit in place, so I grabbed a clean cotton dishtowel. Oh, and a knee sock. Everything’s better with knee socks.\u003c/p>\n\u003cp>I laid a dishtowel out into a rectangle shape and then arranged two rows of orange slices horizontally across the middle. I folded up the bottom and folded down the top, making sure fruit was tucked into towel completely. Then I folded one encased row over another to sandwich both rows of oranges together.\u003c/p>\n\u003cp>I used rubber bands to cinch the sides of the towels together and to keep the fruit from falling out. I had first tried this with clothespins, but they banged around too much and some of them broke. Safety pins work, too.\u003c/p>\n\u003cp>Then — my genius move — I cut the toe from an old knee sock (don’t worry, I’ll still wear it!) and wiggled the sock down like a tube over the entire length of the towel and fruit to secure it. Note that I first tried this with a polyester sock, a fiber known for keeping moisture in. Rookie error! Go with all cotton.\u003c/p>\n\u003cp>I moved the whole fruit-towel-sock contraption to a mesh laundry bag. If my experiment worked, my hope was that I could put several batches of fruit into the laundry bag and dry them all at once.\u003c/p>\n\u003cp>After 70 minutes on Permanent Press, the good news is that I managed to contain the fruit and I didn’t have to clean the machine. The bad news, however, is that the fruit was still very, very wet. I tried one more cycle but then gave up, because after two hours, it wasn’t drying nearly as quickly as it does in the oven. If you try a different method and you have any success, please let me know!\u003c/p>\n\u003cp>In the interim, I’ll go back to drying fruit the old-fashioned way in the oven (OK, modern old-fashioned, because true old-fashioned would be drying it over a fire). Here’s how I usually do it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fruit-prep.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fruit-prep.jpg\" alt=\"prepping oranges \" title=\"prepping oranges \" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-38027\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Chewy Dried Orange Slices\u003c/strong>\u003c/p>\n\u003cp>Time: About 3 hours\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Despite my continuous protests, my mother mails me \u003ca title=\"Honeybell Oranges\" href=\"http://www.amazon.com/Florida-Honeybell-Oranges-Tangelos-Shipping/dp/B006KJ8N54/ref=sr_1_6?ie=UTF8&qid=1327442156&sr=8-6\">Honeybell oranges from Florida\u003c/a> every year. They cost her a fortune. Some of them always arrive moldy. They’re not organic. And, uh, I live in California where the oranges nearby are outrageously good. I feel bad just using them all for juice, so I dried them with just a touch of sugar to balance out the tanginess of the dried fruit. The finished results are far more complex than they appear: moist, sticky, and chewy, super tangy and super flavorful — like a slice of the best marmalade or orange candy you’ve ever had. Eat them straight up, or use their jewel-like demeanor to stunningly top iced cookies, cupcakes, or cakes. Of course, you can also do this with navel oranges or any other sweet variety.\u003c/p>\n\u003cul>\u003cstrong>Ingredients\u003c/strong>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>4 large Honeybell oranges\u003c/li>\n\u003cli>1 tsp. flaked sea salt (like \u003ca title=\"Malson Sea Salt\" href=\"http://www.amazon.com/Maldon-Sea-Salt-2-packages/dp/B000FSE1N4/ref=sr_1_3?ie=UTF8&qid=1327442267&sr=8-3\">Maldon\u003c/a>)\u003c/li>\n\u003cli>Crushed black pepper, to taste\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions\u003c/strong>\n\u003cli>Preheat the oven to 200 degrees.\u003c/li>\n\u003cli>Line a large baking sheet with parchment paper, and pour the sugar into a bowl or small plate.\u003c/li>\n\u003cli>Using a serrated knife, slice the rind and pith from the bottom and the top of the oranges. Stand the fruit straight up and cut off all of the skin — first cut from top to bottom and then flip the orange over and slice from top to bottom again to remove it all. Thinly slice the well-peeled fruit into horizontal rounds about 1/8-inch thick and move them onto a clean dish towel in a single layer. Once all oranges have been cut, lay another clean towel on top and press on it gently to absorb some of the juice.\u003c/li>\n\u003cli>Dip one side of the orange into the sugar and place it onto the baking sheet sugar side down. Follow suit with all of the oranges until the tray is full — it’s okay if the oranges touch one another, but don’t let them overlap.\u003c/li>\n\u003cli>Sprinkle with salt and pepper. Place them in the oven on a low rack, and leave the oven door ajar with a wooden spoon.\u003c/li>\n\u003cli>Check the oranges after about three hours. They should be tacky on top and may pool some syrup, but not fully dry. If not, check them every half hour for doneness.\u003c/li>\n\u003cli>Eat them warm or pack the oranges in a single layer separated by sheets of wax paper in an airtight container. Store refrigerated for several months.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Plow: The Best Eggs in San Francisco",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/plow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/plow.jpg\" alt=\"plow\" title=\"plow\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-37896\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.eatatplow.com/\">Plow\u003c/a> is not new. But there are some spots in the city that warrant constant discussion well after opening day; Plow is one such place. In April 2010, Joel Bleskacek and Maxine Siu, ex-\u003ca href=\"http://www.oliveto.com/\">Oliveto\u003c/a> folks, decided to take the plunge and open a small restaurant in their Potrero Hill neighborhood. It is a warm, bustling spot at the base of the hill with a handsome bar, a number of cozy tables and tons of natural light. The wait can be long on a Saturday or Sunday but the staff is upbeat and attentive and they do an amazing job of making everyone feel at home.\u003c/p>\n\u003cp>I visited Plow on a recent Saturday with a few friends. We dutifully put our names on the list, were told the wait would be an hour-and-a-half, and took a seat on one of the outdoor benches to catch up. When it seemed liked we were just at the hunger-breaking-point, our names were called and we headed inside to claim a table. The food at Plow is decidedly simple; most of the ingredients are sourced from local farms and it's the kind of menu that you curse at first because it makes deciding on just one dish incredibly difficult. From the French toast with poached pears and mascarpone to the lemon ricotta pancakes or cider-brined pork chop -- it's a very tough call. I say start with some \u003ca href=\"http://www.equatorcoffees.com/\">Equator\u003c/a> coffee and then leave the French toast and pancakes for one of Plow's remarkable egg dishes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/softscramble.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/softscramble.jpg\" alt=\"Soft Scrambled Eggs and Crispy Potatoes\" title=\"Soft Scrambled Eggs and Crispy Potatoes\" width=\"500\" height=\"405\" class=\"alignnone size-full wp-image-37897\">\u003c/a>\u003cbr>\n\u003cem>Soft Scrambled Eggs and Crispy Potatoes\u003c/em>\u003c/p>\n\u003cp>Plow does eggs well. Really, really well. And after reading Ruth Reichl's piece in Gilt Taste on \u003ca href=\"http://www.gilttaste.com/stories/4078-how-to-make-better-scrambled-eggs\">How to Make Better Scrambled Eggs\u003c/a>, eggs have been on my mind lately. While I was truthfully shocked at the amount of butter Ruth Reichl describes (1 stick of butter/4 eggs), I have a hunch Plow's eggs follow suit. They are light and fluffy, the kind of scrambled eggs you know you just can't replicate at home. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/frittata.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/frittata.jpg\" alt=\"Savory Bread Pudding with Kale and Leeks\" title=\"Savory Bread Pudding with Kale and Leeks\" width=\"500\" height=\"371\" class=\"alignnone size-full wp-image-37898\">\u003c/a>\u003cbr>\n\u003cem>Savory Bread Pudding with Kale and Leeks\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The savory bread pudding has a little warning that it's only available \"until it's gone.\" You know what that means: get there early to snag a piece because they do often sell out. And I can see why. Packed with kale and leeks and a touch of Gruyere, it's hearty but not in a cumbersome, soporific way. Instead, it's actually quite light and really celebrates the vegetables and cheese while avoiding a common mistake of adding too much salt or over-baking. We opted for crispy potatoes instead of the side salad that it's usually served with. Pleasantly salty and, true to their name, crispy as heck these are some of the best breakfast potatoes I've had in quite some time. There's nothing worse than waiting well over an hour in the San Francisco winter wind for a plate of soggy potatoes. That won't be the case here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/benedict.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/benedict.jpg\" alt=\"Eggs Benedict with Spinach and Mushrooms\" title=\"Eggs Benedict with Spinach and Mushrooms\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37899\">\u003c/a>\u003cbr>\n\u003cem>Eggs Benedict with Spinach and Mushrooms\u003c/em>\u003c/p>\n\u003cp>And then we come to the ultimate in egg celebration: the Eggs Benedict with fennel pollen Hollandaise sauce. While the eggs are poached perfectly here, I did find the English Muffin to be a little spongy for my taste. But everything is thoughtfully done at Plow, from the finely chopped chives sprinkled on top of the eggs to the variety of mushrooms or the attentive coffee refills and warm service. And have I mentioned those crispy potatoes? \u003c/p>\n\u003cp>So in short, there are a lot of spots to get brunch in the city. There are the classics, like \u003ca href=\"http://www.frenchsoulfood.com/\">Brenda's\u003c/a>, \u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a> and \u003ca href=\"http://www.absinthe.com/\">Absinthe\u003c/a>. And then quieter show-stoppers like \u003ca href=\"http://www.15romolo.com/\">15 Romolo\u003c/a> or Southern favorite \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a>. But trust me when I tell you: if you're looking for some very special eggs in a very special atmosphere, Plow is where it's at. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatatplow.com/\">Plow\u003c/a>\u003cbr>\n1299 18th street\u003cbr>\n(between Mississippi St & Texas St)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n(415) 821-7569\u003cbr>\nHours: Tues-Fri 7am - 2pm; Sat-Sun 8am - 2pm\u003c/p>\n\n",
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"excerpt": "Megan Gordon discusses her favorite spot to get eggs in San Francisco. Whether scrambled, atop a benedict, or folded into a savory bread pudding: Plow is where it's at. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/plow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/plow.jpg\" alt=\"plow\" title=\"plow\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-37896\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.eatatplow.com/\">Plow\u003c/a> is not new. But there are some spots in the city that warrant constant discussion well after opening day; Plow is one such place. In April 2010, Joel Bleskacek and Maxine Siu, ex-\u003ca href=\"http://www.oliveto.com/\">Oliveto\u003c/a> folks, decided to take the plunge and open a small restaurant in their Potrero Hill neighborhood. It is a warm, bustling spot at the base of the hill with a handsome bar, a number of cozy tables and tons of natural light. The wait can be long on a Saturday or Sunday but the staff is upbeat and attentive and they do an amazing job of making everyone feel at home.\u003c/p>\n\u003cp>I visited Plow on a recent Saturday with a few friends. We dutifully put our names on the list, were told the wait would be an hour-and-a-half, and took a seat on one of the outdoor benches to catch up. When it seemed liked we were just at the hunger-breaking-point, our names were called and we headed inside to claim a table. The food at Plow is decidedly simple; most of the ingredients are sourced from local farms and it's the kind of menu that you curse at first because it makes deciding on just one dish incredibly difficult. From the French toast with poached pears and mascarpone to the lemon ricotta pancakes or cider-brined pork chop -- it's a very tough call. I say start with some \u003ca href=\"http://www.equatorcoffees.com/\">Equator\u003c/a> coffee and then leave the French toast and pancakes for one of Plow's remarkable egg dishes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/softscramble.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/softscramble.jpg\" alt=\"Soft Scrambled Eggs and Crispy Potatoes\" title=\"Soft Scrambled Eggs and Crispy Potatoes\" width=\"500\" height=\"405\" class=\"alignnone size-full wp-image-37897\">\u003c/a>\u003cbr>\n\u003cem>Soft Scrambled Eggs and Crispy Potatoes\u003c/em>\u003c/p>\n\u003cp>Plow does eggs well. Really, really well. And after reading Ruth Reichl's piece in Gilt Taste on \u003ca href=\"http://www.gilttaste.com/stories/4078-how-to-make-better-scrambled-eggs\">How to Make Better Scrambled Eggs\u003c/a>, eggs have been on my mind lately. While I was truthfully shocked at the amount of butter Ruth Reichl describes (1 stick of butter/4 eggs), I have a hunch Plow's eggs follow suit. They are light and fluffy, the kind of scrambled eggs you know you just can't replicate at home. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/frittata.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/frittata.jpg\" alt=\"Savory Bread Pudding with Kale and Leeks\" title=\"Savory Bread Pudding with Kale and Leeks\" width=\"500\" height=\"371\" class=\"alignnone size-full wp-image-37898\">\u003c/a>\u003cbr>\n\u003cem>Savory Bread Pudding with Kale and Leeks\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The savory bread pudding has a little warning that it's only available \"until it's gone.\" You know what that means: get there early to snag a piece because they do often sell out. And I can see why. Packed with kale and leeks and a touch of Gruyere, it's hearty but not in a cumbersome, soporific way. Instead, it's actually quite light and really celebrates the vegetables and cheese while avoiding a common mistake of adding too much salt or over-baking. We opted for crispy potatoes instead of the side salad that it's usually served with. Pleasantly salty and, true to their name, crispy as heck these are some of the best breakfast potatoes I've had in quite some time. There's nothing worse than waiting well over an hour in the San Francisco winter wind for a plate of soggy potatoes. That won't be the case here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/benedict.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/benedict.jpg\" alt=\"Eggs Benedict with Spinach and Mushrooms\" title=\"Eggs Benedict with Spinach and Mushrooms\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37899\">\u003c/a>\u003cbr>\n\u003cem>Eggs Benedict with Spinach and Mushrooms\u003c/em>\u003c/p>\n\u003cp>And then we come to the ultimate in egg celebration: the Eggs Benedict with fennel pollen Hollandaise sauce. While the eggs are poached perfectly here, I did find the English Muffin to be a little spongy for my taste. But everything is thoughtfully done at Plow, from the finely chopped chives sprinkled on top of the eggs to the variety of mushrooms or the attentive coffee refills and warm service. And have I mentioned those crispy potatoes? \u003c/p>\n\u003cp>So in short, there are a lot of spots to get brunch in the city. There are the classics, like \u003ca href=\"http://www.frenchsoulfood.com/\">Brenda's\u003c/a>, \u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a> and \u003ca href=\"http://www.absinthe.com/\">Absinthe\u003c/a>. And then quieter show-stoppers like \u003ca href=\"http://www.15romolo.com/\">15 Romolo\u003c/a> or Southern favorite \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a>. But trust me when I tell you: if you're looking for some very special eggs in a very special atmosphere, Plow is where it's at. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatatplow.com/\">Plow\u003c/a>\u003cbr>\n1299 18th street\u003cbr>\n(between Mississippi St & Texas St)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n(415) 821-7569\u003cbr>\nHours: Tues-Fri 7am - 2pm; Sat-Sun 8am - 2pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sizzling Wok and Lucky Foods Welcome the Chinese New Year of the Dragon",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dragons.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dragons.jpg\" alt=\"dragons\" title=\"dragons\" width=\"560\" height=\"513\" class=\"alignnone size-full wp-image-37942\">\u003c/a>\u003c/p>\n\u003cp>The Year of the Dragon roars into town today, with \u003ca href=\"http://www.sanfranciscochinatown.com/events/index.html\">two weeks of celebrations\u003c/a> capped by the famous Chinatown Parade on February 11. Saturday, I attended a New Year’s themed buffet lunch and wok cooking demonstration by acclaimed cookbook author and San Francisco native, \u003ca href=\"http://www.graceyoung.com/\">Grace Young\u003c/a>, in \u003ca href=\"http://www.yelp.com/biz/louies-california-chinese-cuisine-san-francisco\">Louie’s restaurant\u003c/a>, a Chinatown institution.\u003c/p>\n\u003cp>Young —wearing a lucky red-colored top, as are many other attendees— greets her audience by reminding us that New Year’s is “the most important holiday in the Chinese calendar. It’s about renewal, rebirth and family togetherness.” Of all the animals in the \u003ca href=\"http://www.bellaonline.com/articles/art174837.asp\">Chinese horoscope\u003c/a>, the mythical dragon is thought to embody power and success. Those born under its the sign are believed to be exceptionally intelligent, creative, charismatic, fearless, lucky, generous, confident, innovative, passionate but unpredictable. No wonder millions of Chinese people are waiting to get married, start businesses and have babies this year.\u003c/p>\n\u003cfigure id=\"attachment_37949\" class=\"wp-caption alignnone\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-young.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-young.jpg\" alt=\"grace young\" title=\"grace young\" width=\"300\" height=\"457\" class=\"size-full wp-image-37949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Grace Young. Photo courtesy of Steven Mark Neeham\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>The powerful dragon is a good symbol for Grace Young, a determined woman on a mission. Her goal: to rejuvenate authentic Chinese home cooking by keeping the wok tradition alive. “For 2000 years, the wok has been the iron thread that has bound Chinese culinary culture.” she says. “Now is the first time in his history that it’s at risk of being lost.” Non-stick woks are destroying Chinese home cooking,” declares Young passionately. “The food doesn’t taste right, because you can’t get it to sear and caramelize properly. It ends up braised and soggy. Non-stick cookware is not meant for the high heat necessary for stir-fries.” She prefers a flat-bottom, 14-inch carbon steel wok, with a long wooden handle, which can be seasoned to a warm burnished gold, like the one she is using today to make spicy long beans with sausage and mushrooms, a dish her mother taught her.\u003c/p>\n\u003cp>Besides coming to celebrate the new year with her family in San Francisco, Young is on a tour to promote and sign copies of her latest book, \u003ca href=\"http://www.graceyoung.com/cookbooks/cookbook-3/\">Stir-Frying to the Sky’s Edge\u003c/a>, winner of the James Beard International Cookbook Award, which has taken her to Chinese diaspora communities around the world and steeled her resolve to share the secrets of the wok with as many home cooks as possible.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-in-action.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-in-action.jpg\" alt=\"grace in action\" title=\"grace in action\" width=\"560\" height=\"581\" class=\"alignnone size-full wp-image-37948\">\u003c/a>\u003cbr>\nYoung demonstrates how to judge when the preheated wok is hot enough (as soon as a drop of water evaporates on contact) then swirls in the oil and quickly adds her vegetables. One tip she imparts is to listen to your food cook, “That sizzle is the wok talking to you. If you don’t hear it, it’s not hot enough.” Her green beans turn out crunchy with a delicate, smoky wok flavor, which Young says sets it apart from stir-fries made in a skillet or non-stick cookware.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/long-beans-collage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/long-beans-collage-2.jpg\" alt=\"long beans\" title=\"long beans\" width=\"560\" height=\"333\" class=\"alignnone size-full wp-image-37950\">\u003c/a>\u003c/p>\n\u003cp>Meanwhile, upstairs, a Chinese calligrapher inks lucky characters on red paper, and the guests line up to fill their plates with lucky foods. Wilma Pang, one of the organizers of today’s event, under the auspices of \u003ca href=\"http://wn.com/A_Better_Chinatown_Tomorrow\">A Better Chinatown Tomorrow\u003c/a>, explains the symbolism of the foods arranged on the buffet table.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Calligraphy-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Calligraphy-collage.jpg\" alt=\"Calligraphy and dumplings\" title=\"Calligraphy and dumplings\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-37947\">\u003c/a>\u003cbr>\nMany dishes are considered lucky because their Chinese names are homonyms for auspicious goals; others insure a good year because of their shapes or colors.\u003c/p>\n\u003cp>“The word for celery (choi) is a homonym for hard work,” Pang explains, and it portends the monetary result of all that effort. Green onions stand for intelligence; the turnip cake signifies that things will keep getting better. The apple means smooth sailing ahead and the tangerine is considered lucky because its orange color connects to gold. Its leaves represent growth and prosperity. \u003c/p>\n\u003cp>Although, many Chinese New Years foods vary by family and village, the one universal dish is crescent shaped \u003ca href=\"http://en.wikipedia.org/wiki/Jiaozi\">dumplings\u003c/a>. Traditionally, dumplings are made on New Years Eve by all the members of the family, working together. Their shape represents gold ingots and so symbolizes good fortune for the upcoming year. “The more you make, it’s like putting money in the bank,” says Pang. “And often, we hide a coin in one dumpling for a lucky diner to find.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chicken-close-up.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chicken-close-up.jpg\" alt=\"whole chicken\" title=\" whole chicken \" width=\"560\" height=\"453\" class=\"alignnone size-full wp-image-37946\">\u003c/a>\u003c/p>\n\u003cp>Pang points out the chicken with its head and feet still attached. “Very important to cook an entire chicken, for family togetherness.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/cookies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/cookies.jpg\" alt=\"cookies\" title=\"cookies\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37945\">\u003c/a>\u003cbr>\n“See these cookies that open up with a smiling face, they represent happiness,” says Pang.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/arrowroot-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/arrowroot-collage.jpg\" alt=\"arrowroot\" title=\"arrowroot \" width=\"560\" height=\"282\" class=\"alignnone size-full wp-image-37944\">\u003c/a>\u003c/p>\n\u003cp>During the meal, there is one dish that has even the Chinese diners stumped. What are those roundish starchy vegetables? “Arrowroot,” Pang answers and holds up a fresh one, slyly smiling as she explains, “See this shape, with the little part that sticks out – that’s for having boy babies.”\u003c/p>\n\u003cp>After lunch, I have a chance to chat with Grace Young and ask her a few questions.\u003c/p>\n\u003cp>She grew up eating the traditional Cantonese foods her parents prepared. But at age 12, discovered Julia Child on TV and became fascinated with French cooking, and its entirely different culinary vocabulary. After apprenticing with French chef Josephine Araldo in San Francisco, Young moved to New York in 1979, and worked writing and testing recipes for General Foods. Then she ran the test kitchen at Time Life Books for 18 years, and produced more than 40 cookbooks that spanned the globe.\u003c/p>\n\u003cp>A chance comment from a cousin ignited the spark of Young’s passion to explore her own family’s culinary culture. Her cousin said, ”When it comes to Chinese cooking, I don’t even try because you can’t beat the Chinese take-out in San Francisco.” Young feared that if most second generation Chinese shared her cousin’s indifference towards learning to make the food of their ancestors, a wealth of authentic recipes and foodways might disappear. \u003c/p>\n\u003cp>For three years, she made numerous visits to San Francisco to learn her parents’ and family’s recipes. This led to her parents sharing stories about customs and traditions associated with the food, as well as tales from their lives in China that she had never heard before. Young’s first book, \u003ca href=\"http://www.graceyoung.com/cookbooks/cookbook-1/\">The Wisdom of the Chinese Kitchen\u003c/a>, was published in 1999 and won the IACP Best International Cookbook. Young is proudest of this book because she feels it preserves traditional Chinese home cooking. \u003c/p>\n\u003cp>\u003cstrong>Is the dish you made today special for Chinese New Year's?\u003c/strong>\u003cbr>\nNot specifically, but it has mushrooms which grow quickly and so symbolize prosperity. I made this dish today because it’s one of my mother’s favorites. Now that she’s getting older and doesn’t cook, I’m so grateful I have recorded her recipes in my book. When I go back and reread them, it’s as if I can hear her still talking to me through the recipes. For all these years, she always made the New Year’s Eve meal and now in the last few years I am able, through my book, to make it for her. It’s ironic because I always thought that I was writing for the next generation. And in a million years I never dreamed I would give this back to my mother. When I make her a special New Year’s dish, like turnip cake, her face lights up, because food is memory.\u003c/p>\n\u003cp>\u003cstrong>Is there a certain dish you always have for New Year's eve dinner?\u003c/strong>\u003cbr>\nFish is the standard dish at the end of the meal. The word for fish “yu” means wish and signifies abundance. It is essential to serve the complete fish, with the head and tail attached to ensure a good beginning and end to the year. Traditionally purchased live from a tank where one can pick out a strong swimmer, the poached fish with scallions and ginger is served as the last course of the New Year’s Eve feast, but not completely consumed. The leftovers are eaten the next day, so that its abundance will spill over into the New Year. Lobster, as the king of the ocean, represents the energy of the dragon. But any seafood is auspicious. Shrimp, whose name ha sounds like laughter, represents happiness; the shells of clams and scallops resemble old Chinese coins and therefore portend prosperity. Also, the clam shells open as you stir fry them, signifying a new beginning.\u003c/p>\n\u003cp>\u003cstrong>What's the difference between the Chinatowns in San Francisco and New York?\u003c/strong>\u003cbr>\nFor me, San Francisco Chinatown has such sweet memories. My father was a liquor salesman and so the owners of every restaurant and shop knew him and gave us a special welcome. Plus, the produce in California is so much more abundant and pristine in quality, especially the Asian vegetables. I love the hustle bustle and energy of shopping on Stockton Street. When a grocer brings out a new box of baby bok choy or snow pea shoots and rips it open, all of a sudden everyone lunges towards it with frenzied excitement and all these hands try to grab the freshest greens.\u003c/p>\n\u003cp>As we finish our interview, I accompany Grace on a short walk to \u003ca href=\"http://www.wokshop.com/\">The Wok Shop\u003c/a>, a bustling little warren, filled chock-a-block with woks, gadgets and cooking accessories, whose owner Tane Chan graciously provided the seasoned wok for today’s cooking demonstration. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/wok-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/wok-shop.jpg\" alt=\"wok shop\" title=\"wok shop\" width=\"560\" height=\"553\" class=\"alignnone size-full wp-image-37943\">\u003c/a>\u003cbr>\n“This is the best wok store in the whole country,” says Grace as she leads me right to the tower of carbonized steel flat bottom woks (only $24.95). And I gladly buy one. No use resisting the power of the dragon.\u003c/p>\n\n",
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"excerpt": "At an event to mark The Year of the Dragon, Grace Young, prize winning cookbook author and wok missionary, explains why 2000 years of cooking in a real wok is the soul of Chinese cuisine. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dragons.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dragons.jpg\" alt=\"dragons\" title=\"dragons\" width=\"560\" height=\"513\" class=\"alignnone size-full wp-image-37942\">\u003c/a>\u003c/p>\n\u003cp>The Year of the Dragon roars into town today, with \u003ca href=\"http://www.sanfranciscochinatown.com/events/index.html\">two weeks of celebrations\u003c/a> capped by the famous Chinatown Parade on February 11. Saturday, I attended a New Year’s themed buffet lunch and wok cooking demonstration by acclaimed cookbook author and San Francisco native, \u003ca href=\"http://www.graceyoung.com/\">Grace Young\u003c/a>, in \u003ca href=\"http://www.yelp.com/biz/louies-california-chinese-cuisine-san-francisco\">Louie’s restaurant\u003c/a>, a Chinatown institution.\u003c/p>\n\u003cp>Young —wearing a lucky red-colored top, as are many other attendees— greets her audience by reminding us that New Year’s is “the most important holiday in the Chinese calendar. It’s about renewal, rebirth and family togetherness.” Of all the animals in the \u003ca href=\"http://www.bellaonline.com/articles/art174837.asp\">Chinese horoscope\u003c/a>, the mythical dragon is thought to embody power and success. Those born under its the sign are believed to be exceptionally intelligent, creative, charismatic, fearless, lucky, generous, confident, innovative, passionate but unpredictable. No wonder millions of Chinese people are waiting to get married, start businesses and have babies this year.\u003c/p>\n\u003cfigure id=\"attachment_37949\" class=\"wp-caption alignnone\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-young.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-young.jpg\" alt=\"grace young\" title=\"grace young\" width=\"300\" height=\"457\" class=\"size-full wp-image-37949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Grace Young. Photo courtesy of Steven Mark Neeham\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>The powerful dragon is a good symbol for Grace Young, a determined woman on a mission. Her goal: to rejuvenate authentic Chinese home cooking by keeping the wok tradition alive. “For 2000 years, the wok has been the iron thread that has bound Chinese culinary culture.” she says. “Now is the first time in his history that it’s at risk of being lost.” Non-stick woks are destroying Chinese home cooking,” declares Young passionately. “The food doesn’t taste right, because you can’t get it to sear and caramelize properly. It ends up braised and soggy. Non-stick cookware is not meant for the high heat necessary for stir-fries.” She prefers a flat-bottom, 14-inch carbon steel wok, with a long wooden handle, which can be seasoned to a warm burnished gold, like the one she is using today to make spicy long beans with sausage and mushrooms, a dish her mother taught her.\u003c/p>\n\u003cp>Besides coming to celebrate the new year with her family in San Francisco, Young is on a tour to promote and sign copies of her latest book, \u003ca href=\"http://www.graceyoung.com/cookbooks/cookbook-3/\">Stir-Frying to the Sky’s Edge\u003c/a>, winner of the James Beard International Cookbook Award, which has taken her to Chinese diaspora communities around the world and steeled her resolve to share the secrets of the wok with as many home cooks as possible.\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/24/2012/01/grace-in-action.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-in-action.jpg\" alt=\"grace in action\" title=\"grace in action\" width=\"560\" height=\"581\" class=\"alignnone size-full wp-image-37948\">\u003c/a>\u003cbr>\nYoung demonstrates how to judge when the preheated wok is hot enough (as soon as a drop of water evaporates on contact) then swirls in the oil and quickly adds her vegetables. One tip she imparts is to listen to your food cook, “That sizzle is the wok talking to you. If you don’t hear it, it’s not hot enough.” Her green beans turn out crunchy with a delicate, smoky wok flavor, which Young says sets it apart from stir-fries made in a skillet or non-stick cookware.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/long-beans-collage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/long-beans-collage-2.jpg\" alt=\"long beans\" title=\"long beans\" width=\"560\" height=\"333\" class=\"alignnone size-full wp-image-37950\">\u003c/a>\u003c/p>\n\u003cp>Meanwhile, upstairs, a Chinese calligrapher inks lucky characters on red paper, and the guests line up to fill their plates with lucky foods. Wilma Pang, one of the organizers of today’s event, under the auspices of \u003ca href=\"http://wn.com/A_Better_Chinatown_Tomorrow\">A Better Chinatown Tomorrow\u003c/a>, explains the symbolism of the foods arranged on the buffet table.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Calligraphy-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Calligraphy-collage.jpg\" alt=\"Calligraphy and dumplings\" title=\"Calligraphy and dumplings\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-37947\">\u003c/a>\u003cbr>\nMany dishes are considered lucky because their Chinese names are homonyms for auspicious goals; others insure a good year because of their shapes or colors.\u003c/p>\n\u003cp>“The word for celery (choi) is a homonym for hard work,” Pang explains, and it portends the monetary result of all that effort. Green onions stand for intelligence; the turnip cake signifies that things will keep getting better. The apple means smooth sailing ahead and the tangerine is considered lucky because its orange color connects to gold. Its leaves represent growth and prosperity. \u003c/p>\n\u003cp>Although, many Chinese New Years foods vary by family and village, the one universal dish is crescent shaped \u003ca href=\"http://en.wikipedia.org/wiki/Jiaozi\">dumplings\u003c/a>. Traditionally, dumplings are made on New Years Eve by all the members of the family, working together. Their shape represents gold ingots and so symbolizes good fortune for the upcoming year. “The more you make, it’s like putting money in the bank,” says Pang. “And often, we hide a coin in one dumpling for a lucky diner to find.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chicken-close-up.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chicken-close-up.jpg\" alt=\"whole chicken\" title=\" whole chicken \" width=\"560\" height=\"453\" class=\"alignnone size-full wp-image-37946\">\u003c/a>\u003c/p>\n\u003cp>Pang points out the chicken with its head and feet still attached. “Very important to cook an entire chicken, for family togetherness.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/cookies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/cookies.jpg\" alt=\"cookies\" title=\"cookies\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37945\">\u003c/a>\u003cbr>\n“See these cookies that open up with a smiling face, they represent happiness,” says Pang.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/arrowroot-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/arrowroot-collage.jpg\" alt=\"arrowroot\" title=\"arrowroot \" width=\"560\" height=\"282\" class=\"alignnone size-full wp-image-37944\">\u003c/a>\u003c/p>\n\u003cp>During the meal, there is one dish that has even the Chinese diners stumped. What are those roundish starchy vegetables? “Arrowroot,” Pang answers and holds up a fresh one, slyly smiling as she explains, “See this shape, with the little part that sticks out – that’s for having boy babies.”\u003c/p>\n\u003cp>After lunch, I have a chance to chat with Grace Young and ask her a few questions.\u003c/p>\n\u003cp>She grew up eating the traditional Cantonese foods her parents prepared. But at age 12, discovered Julia Child on TV and became fascinated with French cooking, and its entirely different culinary vocabulary. After apprenticing with French chef Josephine Araldo in San Francisco, Young moved to New York in 1979, and worked writing and testing recipes for General Foods. Then she ran the test kitchen at Time Life Books for 18 years, and produced more than 40 cookbooks that spanned the globe.\u003c/p>\n\u003cp>A chance comment from a cousin ignited the spark of Young’s passion to explore her own family’s culinary culture. Her cousin said, ”When it comes to Chinese cooking, I don’t even try because you can’t beat the Chinese take-out in San Francisco.” Young feared that if most second generation Chinese shared her cousin’s indifference towards learning to make the food of their ancestors, a wealth of authentic recipes and foodways might disappear. \u003c/p>\n\u003cp>For three years, she made numerous visits to San Francisco to learn her parents’ and family’s recipes. This led to her parents sharing stories about customs and traditions associated with the food, as well as tales from their lives in China that she had never heard before. Young’s first book, \u003ca href=\"http://www.graceyoung.com/cookbooks/cookbook-1/\">The Wisdom of the Chinese Kitchen\u003c/a>, was published in 1999 and won the IACP Best International Cookbook. Young is proudest of this book because she feels it preserves traditional Chinese home cooking. \u003c/p>\n\u003cp>\u003cstrong>Is the dish you made today special for Chinese New Year's?\u003c/strong>\u003cbr>\nNot specifically, but it has mushrooms which grow quickly and so symbolize prosperity. I made this dish today because it’s one of my mother’s favorites. Now that she’s getting older and doesn’t cook, I’m so grateful I have recorded her recipes in my book. When I go back and reread them, it’s as if I can hear her still talking to me through the recipes. For all these years, she always made the New Year’s Eve meal and now in the last few years I am able, through my book, to make it for her. It’s ironic because I always thought that I was writing for the next generation. And in a million years I never dreamed I would give this back to my mother. When I make her a special New Year’s dish, like turnip cake, her face lights up, because food is memory.\u003c/p>\n\u003cp>\u003cstrong>Is there a certain dish you always have for New Year's eve dinner?\u003c/strong>\u003cbr>\nFish is the standard dish at the end of the meal. The word for fish “yu” means wish and signifies abundance. It is essential to serve the complete fish, with the head and tail attached to ensure a good beginning and end to the year. Traditionally purchased live from a tank where one can pick out a strong swimmer, the poached fish with scallions and ginger is served as the last course of the New Year’s Eve feast, but not completely consumed. The leftovers are eaten the next day, so that its abundance will spill over into the New Year. Lobster, as the king of the ocean, represents the energy of the dragon. But any seafood is auspicious. Shrimp, whose name ha sounds like laughter, represents happiness; the shells of clams and scallops resemble old Chinese coins and therefore portend prosperity. Also, the clam shells open as you stir fry them, signifying a new beginning.\u003c/p>\n\u003cp>\u003cstrong>What's the difference between the Chinatowns in San Francisco and New York?\u003c/strong>\u003cbr>\nFor me, San Francisco Chinatown has such sweet memories. My father was a liquor salesman and so the owners of every restaurant and shop knew him and gave us a special welcome. Plus, the produce in California is so much more abundant and pristine in quality, especially the Asian vegetables. I love the hustle bustle and energy of shopping on Stockton Street. When a grocer brings out a new box of baby bok choy or snow pea shoots and rips it open, all of a sudden everyone lunges towards it with frenzied excitement and all these hands try to grab the freshest greens.\u003c/p>\n\u003cp>As we finish our interview, I accompany Grace on a short walk to \u003ca href=\"http://www.wokshop.com/\">The Wok Shop\u003c/a>, a bustling little warren, filled chock-a-block with woks, gadgets and cooking accessories, whose owner Tane Chan graciously provided the seasoned wok for today’s cooking demonstration. \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/24/2012/01/wok-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/wok-shop.jpg\" alt=\"wok shop\" title=\"wok shop\" width=\"560\" height=\"553\" class=\"alignnone size-full wp-image-37943\">\u003c/a>\u003cbr>\n“This is the best wok store in the whole country,” says Grace as she leads me right to the tower of carbonized steel flat bottom woks (only $24.95). And I gladly buy one. No use resisting the power of the dragon.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Kitchen Playoffs: San Francisco 49ers vs New York Giants",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sf-nyc-football-avocado.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sf-nyc-football-avocado.jpg\" alt=\"SF 49ers versus NY Giants - avocado advantage\" title=\"SF 49ers versus NY Giants - avocado advantage\" width=\"513\" height=\"213\" class=\"alignnone size-full wp-image-37920\">\u003c/a>\u003c/p>\n\u003cp>Loyalties, divided! I'm a second-generation Jersey girl and the daughter of a dedicated \u003ca href=\"http://www.giants.com/\">New York Giants\u003c/a> fan. Mostly when I think of my dad, I see him in a chair in the den, comfortably plowing through the Star-Ledger and the New York Times, section by section, smelling of Old Spice, coffee, and newsprint. But he was also a rabid sports fan, and basketball, horseracing, and football were his sports. He spent a lot of chilly winter afternoons huddled in the stands with me and my sisters, a blanket wrapped around our shoulders as he tried to explain what was going on between the wide-shouldered men scurrying like ants around the Astroturf. Yes, they were the New York Giants, but they played at the Meadowlands, on our turf, and everyone assumed that North Jersey, where we lived, was kind of a sixth borough of New York City anyway. \u003c/p>\n\u003cp>My sister Amy has come late to her birthright as a Giants fan. She doesn't have a lot of team fellowship out in Minnesota, where she lives; the recent triumph of the Giants over the Green Bay Packers was celebrated mostly for the whipping the Packers took, since any dedicated Minnesotan despises the Packers, longtime arch-rivals of the home-team Vikings. But she found a Giants jersey somewhere, and now she wears it around town in lonely pride. (She felt the same way when Obama won, four years ago. While Oakland erupted in cheers, cruising, and fireworks, her posh Minneapolis suburb tallied its Republican losses behind closed curtains.) \"I hope you'll remember your roots!\" she said about Sunday's game, only half-joking. \u003c/p>\n\u003cp>But I left New Jersey in 1990, settling in San Francisco for the next 12 years. Yes, there was a brief boomerang back to New York City for a few years in the mid-2000s, but I returned to Bernal Heights in 2008, full of a winter longing for backyard Meyer lemons and fresh Dungeness crab, convinced that this was my home. \u003c/p>\n\u003cp>Mostly, I'll be rooting for the \u003ca href=\"http://www.49ers.com/\">49ers\u003c/a> because I know everyone in the Bay Area will be super-excited if they win, and a Superbowl frenzy always gives a city a little lift, something to talk to strangers about in the supermarket check-out line. But I hope Eli Manning and the rest of the boys in blue give the Niners a good run, something worth munching through all those ads for Ram trucks and Coors Light.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ah, yes, football and food. This year's 49ers are not the high-living Chardonnay-sippers of the Joe Montana era; in their blue-collar workshirts, they're following the \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/10/16/SPAN1LIBSB.DTL\">working man's attitude of coach Jim Harbaugh\u003c/a>. And Candlestick Park hardly offers the wine and sushi of AT&T Park, although there will be a clutch of local food trucks serving the tailgaters outside the park on Sunday (in Bud Light Plaza, naturally). \u003c/p>\n\u003cp>Never one to miss an East-vs.-West rivalry, food blog Serious Eats has a tongue-in-cheek scoreboard of \u003ca href=\"http://www.seriouseats.com/2012/01/nfc-championship-game-nfl-49ers-giants-san-francisco-nyc-new-york-better-food-town.html?ref=carousel\">NYC vs. SF eats\u003c/a>, tallied in four quarters for burgers, sandwiches, pizza, and ice cream. \u003c/p>\n\u003cp>According to New York writer Ed Levine, NY bumps out SF in the burger category, thanks to a bunch of fancy-pants taverns and their dry-aged prime beef offerings; hearing about the meaty glories of Marlowe, Zuni, Rosemunde's Tuesday special, and Joe's Cable Car doesn't sway a guy with Shake Shack in his backyard, apparently. There's a dual-city tie for sandwiches, with Bakesale Betty's fried chicken sammie scoring equal touchdowns with Katz's pastrami. \u003c/p>\n\u003cp>But wait, New York wins for \"pizza diversity\"? How can this be, when there's no mention made of San Francisco's great innovation, \u003ca href=\"http://www.zantespizza.com/\">Indian pizza\u003c/a>, the best meeting of East and West since Marco Polo brought back noodles from China? Sorry, New York, you may have an infinite number of greasy slice joints, but no one does garlicky, spicy, cilantro-y cauliflower on a cheesy crust like they do at the corner of Mission and Cortland. \u003c/p>\n\u003cp>We do get the edge for ice cream; even a Giants fan like Levine is forced to admit that \"SF is one helluva ice cream town these days,\" thanks to Humphrey Slocumbe, Bi-Rite Creamery, Mr. & Mrs. Miscellaneous in Dogpatch, Three Twins, Ciao Bella, and Straus Creamery's excellent soft serve. And this in a place where the summer temperatures rarely cruise above 65 degrees--take that, you sweaty New Yorkers! His final foodie's score? New York wins burgers and pizza, San Francisco wins ice cream, and so New York nosh beats San Francisco eats by a single point. \u003c/p>\n\u003cp>For which I have one word for you, Mr. Levine: \u003cem>avocados.\u003c/em> Ever tried to get a decent ripe avo in an NYC supermarket? Ever tried to find a saucer of guacamole for less than $12 in an NYC restaurant? I have, and you know what, New York City? Epic fail! Avocados grow on trees here, and it shows. Avocados, Meyer lemons, \u003ca href=\"http://www.casasanchezfood.com/chips.php\">Casa Sanchez chips\u003c/a>, Anchor Steam beer: \u003ca href=\"http://blog.sfgate.com/49ers/2011/11/19/jack-harbaugh-and-the-origin-of-whos-got-it-better-than-us/\">Who's got it better than us?\u003c/a> Nobody! \u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=Dceel1cpZ18&w=560&h=315]\u003c/p>\n\u003cp>\u003cstrong>San Francisco 49ers Guacamole\u003c/strong>\u003c/p>\n\u003cp>Honestly, why would anyone settle for some \u003ca href=\"http://articles.latimes.com/2006/nov/30/business/fi-fakeguac30\">questionable green goop\u003c/a> in a tub when you can make your own in 10 minutes with nothing more than a bowl, a fork, and a few of our buttery, nutty California-grown avocados? If you want to go totally local, look for Bearss limes in the farmers' market. Green and lime-y when underripe, yellow and more lemony when ripe, they make a good locavore substitute for tropical-grown limes. This recipe is adapted from my kids' cookbook, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0743278569/kqedorg-20\">Williams-Sonoma Fun Food: Kids in the Kitchen\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/guacamole49ers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/guacamole49ers.jpg\" alt=\"san francisco 49ers guacamole\" title=\"san francisco 49ers guacamole\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-37934\">\u003c/a>\u003cbr>\n\u003cem>Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>Prep Time: 10 minutes\u003cbr>\nTotal Time: 10 minutes\u003cbr>\nYield: 2 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 scallions (green onions), chopped\u003cbr>\n3 ripe avocados, peeled and pitted\u003cbr>\njuice of 2 limes\u003cbr>\n1/2 tsp salt\u003cbr>\n1/2 tsp cumin\u003cbr>\n1 fresh jalapeno pepper, minced\u003cbr>\n5 or 6 sprigs of fresh cilantro\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a medium bowl, mash the avocados roughly with a fork. I like my guac a little chunky, but if you like it smoother, just keep mashing. If you're making this in quantity, a flat, waffle-style potato masher is a good tool. \u003c/p>\n\u003cp>2. Mix in the lime juice, salt, and cumin. Add the chopped scallion and jalapeno. Taste for seasoning. \u003c/p>\n\u003cp>3. If not serving right away, press plastic wrap directly onto the surface of the mixture to cover and refrigerate. Taste for seasoning before serving, adding more salt or lime as needed. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. Just before serving, pinch leaves off cilantro sprigs. Mix half the leaves into the guacamole, and sprinkle the rest on top. Serve with fresh raw vegetables and/or your favorite corn chips. \u003c/p>\n\n",
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"excerpt": " Who's got it better than us? When it comes to good eating (and avocados) the answer is, Nobody! ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sf-nyc-football-avocado.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sf-nyc-football-avocado.jpg\" alt=\"SF 49ers versus NY Giants - avocado advantage\" title=\"SF 49ers versus NY Giants - avocado advantage\" width=\"513\" height=\"213\" class=\"alignnone size-full wp-image-37920\">\u003c/a>\u003c/p>\n\u003cp>Loyalties, divided! I'm a second-generation Jersey girl and the daughter of a dedicated \u003ca href=\"http://www.giants.com/\">New York Giants\u003c/a> fan. Mostly when I think of my dad, I see him in a chair in the den, comfortably plowing through the Star-Ledger and the New York Times, section by section, smelling of Old Spice, coffee, and newsprint. But he was also a rabid sports fan, and basketball, horseracing, and football were his sports. He spent a lot of chilly winter afternoons huddled in the stands with me and my sisters, a blanket wrapped around our shoulders as he tried to explain what was going on between the wide-shouldered men scurrying like ants around the Astroturf. Yes, they were the New York Giants, but they played at the Meadowlands, on our turf, and everyone assumed that North Jersey, where we lived, was kind of a sixth borough of New York City anyway. \u003c/p>\n\u003cp>My sister Amy has come late to her birthright as a Giants fan. She doesn't have a lot of team fellowship out in Minnesota, where she lives; the recent triumph of the Giants over the Green Bay Packers was celebrated mostly for the whipping the Packers took, since any dedicated Minnesotan despises the Packers, longtime arch-rivals of the home-team Vikings. But she found a Giants jersey somewhere, and now she wears it around town in lonely pride. (She felt the same way when Obama won, four years ago. While Oakland erupted in cheers, cruising, and fireworks, her posh Minneapolis suburb tallied its Republican losses behind closed curtains.) \"I hope you'll remember your roots!\" she said about Sunday's game, only half-joking. \u003c/p>\n\u003cp>But I left New Jersey in 1990, settling in San Francisco for the next 12 years. Yes, there was a brief boomerang back to New York City for a few years in the mid-2000s, but I returned to Bernal Heights in 2008, full of a winter longing for backyard Meyer lemons and fresh Dungeness crab, convinced that this was my home. \u003c/p>\n\u003cp>Mostly, I'll be rooting for the \u003ca href=\"http://www.49ers.com/\">49ers\u003c/a> because I know everyone in the Bay Area will be super-excited if they win, and a Superbowl frenzy always gives a city a little lift, something to talk to strangers about in the supermarket check-out line. But I hope Eli Manning and the rest of the boys in blue give the Niners a good run, something worth munching through all those ads for Ram trucks and Coors Light.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ah, yes, football and food. This year's 49ers are not the high-living Chardonnay-sippers of the Joe Montana era; in their blue-collar workshirts, they're following the \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/10/16/SPAN1LIBSB.DTL\">working man's attitude of coach Jim Harbaugh\u003c/a>. And Candlestick Park hardly offers the wine and sushi of AT&T Park, although there will be a clutch of local food trucks serving the tailgaters outside the park on Sunday (in Bud Light Plaza, naturally). \u003c/p>\n\u003cp>Never one to miss an East-vs.-West rivalry, food blog Serious Eats has a tongue-in-cheek scoreboard of \u003ca href=\"http://www.seriouseats.com/2012/01/nfc-championship-game-nfl-49ers-giants-san-francisco-nyc-new-york-better-food-town.html?ref=carousel\">NYC vs. SF eats\u003c/a>, tallied in four quarters for burgers, sandwiches, pizza, and ice cream. \u003c/p>\n\u003cp>According to New York writer Ed Levine, NY bumps out SF in the burger category, thanks to a bunch of fancy-pants taverns and their dry-aged prime beef offerings; hearing about the meaty glories of Marlowe, Zuni, Rosemunde's Tuesday special, and Joe's Cable Car doesn't sway a guy with Shake Shack in his backyard, apparently. There's a dual-city tie for sandwiches, with Bakesale Betty's fried chicken sammie scoring equal touchdowns with Katz's pastrami. \u003c/p>\n\u003cp>But wait, New York wins for \"pizza diversity\"? How can this be, when there's no mention made of San Francisco's great innovation, \u003ca href=\"http://www.zantespizza.com/\">Indian pizza\u003c/a>, the best meeting of East and West since Marco Polo brought back noodles from China? Sorry, New York, you may have an infinite number of greasy slice joints, but no one does garlicky, spicy, cilantro-y cauliflower on a cheesy crust like they do at the corner of Mission and Cortland. \u003c/p>\n\u003cp>We do get the edge for ice cream; even a Giants fan like Levine is forced to admit that \"SF is one helluva ice cream town these days,\" thanks to Humphrey Slocumbe, Bi-Rite Creamery, Mr. & Mrs. Miscellaneous in Dogpatch, Three Twins, Ciao Bella, and Straus Creamery's excellent soft serve. And this in a place where the summer temperatures rarely cruise above 65 degrees--take that, you sweaty New Yorkers! His final foodie's score? New York wins burgers and pizza, San Francisco wins ice cream, and so New York nosh beats San Francisco eats by a single point. \u003c/p>\n\u003cp>For which I have one word for you, Mr. Levine: \u003cem>avocados.\u003c/em> Ever tried to get a decent ripe avo in an NYC supermarket? Ever tried to find a saucer of guacamole for less than $12 in an NYC restaurant? I have, and you know what, New York City? Epic fail! Avocados grow on trees here, and it shows. Avocados, Meyer lemons, \u003ca href=\"http://www.casasanchezfood.com/chips.php\">Casa Sanchez chips\u003c/a>, Anchor Steam beer: \u003ca href=\"http://blog.sfgate.com/49ers/2011/11/19/jack-harbaugh-and-the-origin-of-whos-got-it-better-than-us/\">Who's got it better than us?\u003c/a> Nobody! \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Dceel1cpZ18'\n title='//www.youtube.com/embed/Dceel1cpZ18'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>San Francisco 49ers Guacamole\u003c/strong>\u003c/p>\n\u003cp>Honestly, why would anyone settle for some \u003ca href=\"http://articles.latimes.com/2006/nov/30/business/fi-fakeguac30\">questionable green goop\u003c/a> in a tub when you can make your own in 10 minutes with nothing more than a bowl, a fork, and a few of our buttery, nutty California-grown avocados? If you want to go totally local, look for Bearss limes in the farmers' market. Green and lime-y when underripe, yellow and more lemony when ripe, they make a good locavore substitute for tropical-grown limes. This recipe is adapted from my kids' cookbook, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0743278569/kqedorg-20\">Williams-Sonoma Fun Food: Kids in the Kitchen\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/guacamole49ers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/guacamole49ers.jpg\" alt=\"san francisco 49ers guacamole\" title=\"san francisco 49ers guacamole\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-37934\">\u003c/a>\u003cbr>\n\u003cem>Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>Prep Time: 10 minutes\u003cbr>\nTotal Time: 10 minutes\u003cbr>\nYield: 2 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 scallions (green onions), chopped\u003cbr>\n3 ripe avocados, peeled and pitted\u003cbr>\njuice of 2 limes\u003cbr>\n1/2 tsp salt\u003cbr>\n1/2 tsp cumin\u003cbr>\n1 fresh jalapeno pepper, minced\u003cbr>\n5 or 6 sprigs of fresh cilantro\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a medium bowl, mash the avocados roughly with a fork. I like my guac a little chunky, but if you like it smoother, just keep mashing. If you're making this in quantity, a flat, waffle-style potato masher is a good tool. \u003c/p>\n\u003cp>2. Mix in the lime juice, salt, and cumin. Add the chopped scallion and jalapeno. Taste for seasoning. \u003c/p>\n\u003cp>3. If not serving right away, press plastic wrap directly onto the surface of the mixture to cover and refrigerate. Taste for seasoning before serving, adding more salt or lime as needed. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "We'll Always Have (Tea Time in) Paris",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-glass-pots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-glass-pots.jpg\" alt=\"Mariage Freres glass pots\" title=\"Mariage Freres glass pots\" width=\"560\" height=\"368\" class=\"alignnone size-full wp-image-37759\">\u003c/a>\u003c/p>\n\u003cp>The current adventure actually started ten years ago, when our friend Sylvia learned we were about to leave on a trip to Paris. She pressed $50 into my hand, begging, “You have to get me two kilos of \u003cem>vanille des îles\u003c/em> at Thé Mariage Frères.” Sensing my hesitation at possibly transporting a couple of kilos of some unknown (controlled?) substance, she whispered, “Try some yourself, you’ll love it.”\u003c/p>\n\u003cp>Turned out my friend’s drug of choice was an intensely flavored black tea infused with incomparable vanilla from Madagascar. And to procure it, my family wandered the winding streets of the Marais district of Paris to a quaint teashop with an elegant tea salon that served swoon-worthy pastries. Our then 9-year old daughter, Lila, fell completely under the spell of \u003ca href=\"http://www.mariagefreres.com/boutique/UK/welcome.html\">Thé Mariage Frères\u003c/a>, as did my husband and I.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-collage.jpg\" alt=\"Mariage Freres collage\" title=\" Mariage Freres collage\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-37765\">\u003c/a>\u003c/p>\n\u003cp>Thanks to a recent work assignment of my husband’s, the three of us are back again in Paris for a week. But this time—because of Bay Area Bites—I have an appointment to interview Monsieur Loris Thibaud, the man in charge of Thè Mariage Frères, in my role as \u003cem>journaliste amèricaine\u003c/em>, and 19-year old Lila (a college sophomore and art major) will be my photographer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mariage-freres.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mariage-freres.jpg\" alt=\"Mariage Freres\" title=\"Mariage Freres\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-37761\">\u003c/a>\u003c/p>\n\u003cp>When we enter, the teashop is abuzz with last minute shoppers. The walls are lined with hundreds of large timeworn tins labeled with mysterious names like \u003cem>fleur de désir\u003c/em>, \u003cem>thé des impressionnistes\u003c/em> and \u003cem>rose de porcelaine\u003c/em>, from which white-suited clerks scoop and weigh the aromatic mixtures on ancient scales. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-tea.jpg\" alt=\"Mariage Freres tea weigh\" title=\"Mariage Freres tea weigh\" width=\"560\" height=\"768\" class=\"alignnone size-full wp-image-37762\">\u003c/a>\u003c/p>\n\u003cp>Monsieur Thibaud greets us and leads us up the narrow staircase to the little museum where we can talk tea in relative quiet among antique pots, canisters and baskets. He shares \u003ca href=\"http://www.mariagefreres.com/boutique/UK/vt+tea-history.html\">a little history\u003c/a>:\u003c/p>\n\u003cp>As the oldest beverage in the world, tea began its reign in China 5000 years ago and moved on to Japan, Persia, the Islamic world, Russia and then to Europe in the seventeenth century. In 1665, after King Louis XIV‘s doctors told him tea would benefit his digestion, the King sent brothers Nicholas and Peter Mariage to Persia and Madagascar, respectively, to sign trade agreements and gather up the magical stuff. \u003c/p>\n\u003cp>Several generations of Mariages stayed true to the trade of tea importing and finally in 1854, Henri and Edouard Mariage commenced wholesaling to the restaurants and hotels of Paris. But despite the venerable looking, colonial design of the tea counter, this charming retail shop only opened in 1984 and currently, there are no more Mariage family members in the business. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tea-mf2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tea-mf2.jpg\" alt=\"tea Mariage Freres\" title=\"tea Mariage Freres\" width=\"560\" height=\"334\" class=\"alignnone size-full wp-image-37771\">\u003c/a>\u003c/p>\n\u003cp>The French take their tea as they take their wine: quite seriously and Thè Mariage Frères prints up a \u003ca href=\"http://www.mariagefreres.com/boutique/UK/vt+the-golden-rules.html\">list of essential rules\u003c/a> to make their tea correctly, which might actually come in handy since their collection of teas include black, white and green varieties from over 30 countries. But their specialty is fragrant blends, created much like perfume, by combining aromas and tastes, selecting from hundreds of scents: including the leaves, flowers, bark, seeds, roots, leaf-oil and fruit of an entire arboretum of plants.\u003c/p>\n\u003cp>After a bit of a wait in line, Lila and I are seated in the elegant tea salon, with its custard yellow walls and potted plants, surrounded by stylish patrons and their tea-fueled chatter. We order sandwiches first: melted cheese with smoked salmon and a smoked chicken with creamy spread, both served on greenish matcha tea bread.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-matcha-sandwich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-matcha-sandwich.jpg\" alt=\"Mariage Freres matcha sandwich\" title=\"Mariage Freres matcha sandwich\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37766\">\u003c/a>\u003c/p>\n\u003cp> In fact, Mariage Frères has pioneered the art of cooking with tea and every dish on their menu incorporates some form of tea, from tea flavored jelly, to tea infused rice and vinaigrette to a tart topped with pears poached in hibiscus tea, and a chocolate cream pie featuring bergamot, the essence of Earl Grey. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-fruit-tart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-fruit-tart.jpg\" alt=\"Mariage Freres fruit tart\" title=\"Mariage Freres fruit tart\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37767\">\u003c/a>\u003c/p>\n\u003cp>Each table sports a few of their exclusively designed teapots, which encase the black or white porcelain in a silver shell to help keep the tea warm (without need for a British tea cozy). Over the years, I’ve enjoyed a number of their teas, (especially black teas with fruit, like peach, mango or black currant.) But today, Lila and I return to our first love, the intoxicating vanille des îles.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-teapot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-teapot.jpg\" alt=\" Mariage Freres teapot\" title=\" Mariage Freres teapot\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37763\">\u003c/a>\u003c/p>\n\u003cp>The next morning, we are up early, exploring vintage clothing shops in the cobblestoned Montmartre neighborhood where we are staying. Lila notices the welcoming window of an adorable tea spot called \u003ca href=\"http://www.milk-lepicerie.com/html2/index.html\">MILK\u003c/a>, which stands for “Mum in her Little Kitchen.” \u003c/p>\n\u003cp>No way we’re going to pass that up. So we head in for a mid-morning tea and toast that eventually leads to a decadent pistachio and chocolate fondant. The table is set with pots of homemade jam in flavors like strawberry mint or spiced clementine, plus a banana, date and coconut spread. The cozy space feels exactly like we’re sitting in someone’s 1960s kitchen, with Formica dinette sets in crayola colors and flowered dishes. Owner, Deborah Habib makes all the goodies daily in her kitchen in the back of the room. Her father is our server. Habib also sells cute accessories, arranged in niches around the room, which include a motley collection of paisley aprons, mushroom magnets and kitchen elves. Luckily, Lila has her camera along to capture the photogenic bric-a-brac.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/milk-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/milk-collage.jpg\" alt=\"MILK collage\" title=\"MILK collage\" width=\"560\" height=\"574\" class=\"alignnone size-full wp-image-37758\">\u003c/a>\u003c/p>\n\u003cp>I thought this story was just going to be about Mariage Frères, but it seems to be expanding. So I tell Lila, “If we’re going do more than one tea salon, we need to do three or four.” Tea parties have actually been a recurrent theme in our lives. A china cabinet holding my grandmother’s collection of English bone china teacups and saucers resides in a treasured corner of my dining room. When she was little, Lila loved giving tea parties, first for her teddy bears and then for her friends. Sometimes, in the more turbulent teen years, a shared cup of tea from a flowery teapot could call a momentary truce on eye-rolling or nagging. Now that she is away at college in Canada most of the year, our tea sharing opportunities have dwindled. What could be better than a mutual quest for unique Parisian tea salons?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fourmi-ailee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fourmi-ailee.jpg\" alt=\"la fourmi ailee\" title=\"la fourmi ailee\" width=\"300\" height=\"499\" class=\"alignnone size-full wp-image-37755\">\u003c/a>\u003c/p>\n\u003cp>Lana, a Paris native and family friend, who is the same age as Lila, suggests our next destination, \u003ca href=\"http://www.yelp.com/biz/la-fourmi-ailee-paris\">La Fourmi Ailée.\u003c/a> The robin’s egg-blue exterior of this intimate restaurant stands out amidst the historic buildings nestled in the shadow of Nôtre Dame. Its interior resembles something out of a fairy tale, with a whimsical painted ceiling of clouds, plenty of book-lined shelves, and a row of pre-loved teapots along the windowsill. Although a full lunch menu is available, we arrive after the kitchen has closed. The tea is good, but I find the pastries a bit odd: apple streudel with mushrooms?! It’s a sweet, funky place to sit and sip tea, especially if you are in your twenties, but my taste in Parisian tea salons runs more to gracious elegance.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fourmi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fourmi.jpg\" alt=\"la fourmi ailee teapots\" title=\"la fourmi ailee teapots\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37756\">\u003c/a>\u003c/p>\n\u003cp>We end the week in style, with a visit to a glorious tea salon in the spacious dining room of a 19th century mansion that is now a museum—\u003ca href=\"http://www.musee-jacquemart-andre.com/en/preparing-your-visit/restaurant-le-cafe-jacquemart-andre\">Musée Jacquemart-André\u003c/a>. Nélie Jacquemart and Edouard André were avid Italian art collectors as well as husband and wife. The opulent rooms of their former residence, filled with exquisite paintings, sculptures and furnishings, provide an intimate opportunity for visitors to engage with the works of art.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/musee-ja.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/musee-ja.jpg\" alt=\"Musee Jacquemart-Andre\" title=\"Musee Jacquemart-Andre\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37753\">\u003c/a>\u003cbr>\nIn their former dining room, the walls are hung with tapestries and the space is dotted by huge flower-filled, burgundy vases, that match the floor-length drapery and thick carpet. When we are seated, the tea service is polite and refined. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/musee-ja-tart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/musee-ja-tart.jpg\" alt=\"musee Jacquemart-Andre tart\" title=\"musee Jacquemart-Andre tart\" width=\"560\" height=\"330\" class=\"alignnone size-full wp-image-37754\">\u003c/a>\u003c/p>\n\u003cp>I pick a luscious wedge of plum pie and Lila chooses a decadent raspberry cream tart. We drink Ceylon tea, perfumed with aromas of strawberry, cherry, raspberry and redcurrant. Outside the windows, massive stone lions guard the manicured garden. The tea is fragrant, the pastry perfect. Lila and I sigh contentedly. This is a moment to savor.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Lila-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Lila-tea.jpg\" alt=\"Lila tea\" title=\"Lila tea\" width=\"560\" height=\"357\" class=\"alignnone size-full wp-image-37752\">\u003c/a>\u003cbr>\n\u003cem>(All photos, except this one, by Lila Volkas)\u003c/em>\u003c/p>\n\n",
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"excerpt": "When in Paris, indulge in afternoon tea. The writer and her daughter discover funky, vintage, classic and elegant tea salons: La Fourmi Ailée, MILK, Musee Jacquemart-André and the king of them all, Thé Mariage Frères.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-glass-pots.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-glass-pots.jpg\" alt=\"Mariage Freres glass pots\" title=\"Mariage Freres glass pots\" width=\"560\" height=\"368\" class=\"alignnone size-full wp-image-37759\">\u003c/a>\u003c/p>\n\u003cp>The current adventure actually started ten years ago, when our friend Sylvia learned we were about to leave on a trip to Paris. She pressed $50 into my hand, begging, “You have to get me two kilos of \u003cem>vanille des îles\u003c/em> at Thé Mariage Frères.” Sensing my hesitation at possibly transporting a couple of kilos of some unknown (controlled?) substance, she whispered, “Try some yourself, you’ll love it.”\u003c/p>\n\u003cp>Turned out my friend’s drug of choice was an intensely flavored black tea infused with incomparable vanilla from Madagascar. And to procure it, my family wandered the winding streets of the Marais district of Paris to a quaint teashop with an elegant tea salon that served swoon-worthy pastries. Our then 9-year old daughter, Lila, fell completely under the spell of \u003ca href=\"http://www.mariagefreres.com/boutique/UK/welcome.html\">Thé Mariage Frères\u003c/a>, as did my husband and I.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-collage.jpg\" alt=\"Mariage Freres collage\" title=\" Mariage Freres collage\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-37765\">\u003c/a>\u003c/p>\n\u003cp>Thanks to a recent work assignment of my husband’s, the three of us are back again in Paris for a week. But this time—because of Bay Area Bites—I have an appointment to interview Monsieur Loris Thibaud, the man in charge of Thè Mariage Frères, in my role as \u003cem>journaliste amèricaine\u003c/em>, and 19-year old Lila (a college sophomore and art major) will be my photographer.\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/24/2012/01/mariage-freres.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mariage-freres.jpg\" alt=\"Mariage Freres\" title=\"Mariage Freres\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-37761\">\u003c/a>\u003c/p>\n\u003cp>When we enter, the teashop is abuzz with last minute shoppers. The walls are lined with hundreds of large timeworn tins labeled with mysterious names like \u003cem>fleur de désir\u003c/em>, \u003cem>thé des impressionnistes\u003c/em> and \u003cem>rose de porcelaine\u003c/em>, from which white-suited clerks scoop and weigh the aromatic mixtures on ancient scales. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-tea.jpg\" alt=\"Mariage Freres tea weigh\" title=\"Mariage Freres tea weigh\" width=\"560\" height=\"768\" class=\"alignnone size-full wp-image-37762\">\u003c/a>\u003c/p>\n\u003cp>Monsieur Thibaud greets us and leads us up the narrow staircase to the little museum where we can talk tea in relative quiet among antique pots, canisters and baskets. He shares \u003ca href=\"http://www.mariagefreres.com/boutique/UK/vt+tea-history.html\">a little history\u003c/a>:\u003c/p>\n\u003cp>As the oldest beverage in the world, tea began its reign in China 5000 years ago and moved on to Japan, Persia, the Islamic world, Russia and then to Europe in the seventeenth century. In 1665, after King Louis XIV‘s doctors told him tea would benefit his digestion, the King sent brothers Nicholas and Peter Mariage to Persia and Madagascar, respectively, to sign trade agreements and gather up the magical stuff. \u003c/p>\n\u003cp>Several generations of Mariages stayed true to the trade of tea importing and finally in 1854, Henri and Edouard Mariage commenced wholesaling to the restaurants and hotels of Paris. But despite the venerable looking, colonial design of the tea counter, this charming retail shop only opened in 1984 and currently, there are no more Mariage family members in the business. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tea-mf2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/tea-mf2.jpg\" alt=\"tea Mariage Freres\" title=\"tea Mariage Freres\" width=\"560\" height=\"334\" class=\"alignnone size-full wp-image-37771\">\u003c/a>\u003c/p>\n\u003cp>The French take their tea as they take their wine: quite seriously and Thè Mariage Frères prints up a \u003ca href=\"http://www.mariagefreres.com/boutique/UK/vt+the-golden-rules.html\">list of essential rules\u003c/a> to make their tea correctly, which might actually come in handy since their collection of teas include black, white and green varieties from over 30 countries. But their specialty is fragrant blends, created much like perfume, by combining aromas and tastes, selecting from hundreds of scents: including the leaves, flowers, bark, seeds, roots, leaf-oil and fruit of an entire arboretum of plants.\u003c/p>\n\u003cp>After a bit of a wait in line, Lila and I are seated in the elegant tea salon, with its custard yellow walls and potted plants, surrounded by stylish patrons and their tea-fueled chatter. We order sandwiches first: melted cheese with smoked salmon and a smoked chicken with creamy spread, both served on greenish matcha tea bread.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-matcha-sandwich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-matcha-sandwich.jpg\" alt=\"Mariage Freres matcha sandwich\" title=\"Mariage Freres matcha sandwich\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37766\">\u003c/a>\u003c/p>\n\u003cp> In fact, Mariage Frères has pioneered the art of cooking with tea and every dish on their menu incorporates some form of tea, from tea flavored jelly, to tea infused rice and vinaigrette to a tart topped with pears poached in hibiscus tea, and a chocolate cream pie featuring bergamot, the essence of Earl Grey. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-fruit-tart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-fruit-tart.jpg\" alt=\"Mariage Freres fruit tart\" title=\"Mariage Freres fruit tart\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37767\">\u003c/a>\u003c/p>\n\u003cp>Each table sports a few of their exclusively designed teapots, which encase the black or white porcelain in a silver shell to help keep the tea warm (without need for a British tea cozy). Over the years, I’ve enjoyed a number of their teas, (especially black teas with fruit, like peach, mango or black currant.) But today, Lila and I return to our first love, the intoxicating vanille des îles.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-teapot.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mf-teapot.jpg\" alt=\" Mariage Freres teapot\" title=\" Mariage Freres teapot\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37763\">\u003c/a>\u003c/p>\n\u003cp>The next morning, we are up early, exploring vintage clothing shops in the cobblestoned Montmartre neighborhood where we are staying. Lila notices the welcoming window of an adorable tea spot called \u003ca href=\"http://www.milk-lepicerie.com/html2/index.html\">MILK\u003c/a>, which stands for “Mum in her Little Kitchen.” \u003c/p>\n\u003cp>No way we’re going to pass that up. So we head in for a mid-morning tea and toast that eventually leads to a decadent pistachio and chocolate fondant. The table is set with pots of homemade jam in flavors like strawberry mint or spiced clementine, plus a banana, date and coconut spread. The cozy space feels exactly like we’re sitting in someone’s 1960s kitchen, with Formica dinette sets in crayola colors and flowered dishes. Owner, Deborah Habib makes all the goodies daily in her kitchen in the back of the room. Her father is our server. Habib also sells cute accessories, arranged in niches around the room, which include a motley collection of paisley aprons, mushroom magnets and kitchen elves. Luckily, Lila has her camera along to capture the photogenic bric-a-brac.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/milk-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/milk-collage.jpg\" alt=\"MILK collage\" title=\"MILK collage\" width=\"560\" height=\"574\" class=\"alignnone size-full wp-image-37758\">\u003c/a>\u003c/p>\n\u003cp>I thought this story was just going to be about Mariage Frères, but it seems to be expanding. So I tell Lila, “If we’re going do more than one tea salon, we need to do three or four.” Tea parties have actually been a recurrent theme in our lives. A china cabinet holding my grandmother’s collection of English bone china teacups and saucers resides in a treasured corner of my dining room. When she was little, Lila loved giving tea parties, first for her teddy bears and then for her friends. Sometimes, in the more turbulent teen years, a shared cup of tea from a flowery teapot could call a momentary truce on eye-rolling or nagging. Now that she is away at college in Canada most of the year, our tea sharing opportunities have dwindled. What could be better than a mutual quest for unique Parisian tea salons?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fourmi-ailee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fourmi-ailee.jpg\" alt=\"la fourmi ailee\" title=\"la fourmi ailee\" width=\"300\" height=\"499\" class=\"alignnone size-full wp-image-37755\">\u003c/a>\u003c/p>\n\u003cp>Lana, a Paris native and family friend, who is the same age as Lila, suggests our next destination, \u003ca href=\"http://www.yelp.com/biz/la-fourmi-ailee-paris\">La Fourmi Ailée.\u003c/a> The robin’s egg-blue exterior of this intimate restaurant stands out amidst the historic buildings nestled in the shadow of Nôtre Dame. Its interior resembles something out of a fairy tale, with a whimsical painted ceiling of clouds, plenty of book-lined shelves, and a row of pre-loved teapots along the windowsill. Although a full lunch menu is available, we arrive after the kitchen has closed. The tea is good, but I find the pastries a bit odd: apple streudel with mushrooms?! It’s a sweet, funky place to sit and sip tea, especially if you are in your twenties, but my taste in Parisian tea salons runs more to gracious elegance.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fourmi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fourmi.jpg\" alt=\"la fourmi ailee teapots\" title=\"la fourmi ailee teapots\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37756\">\u003c/a>\u003c/p>\n\u003cp>We end the week in style, with a visit to a glorious tea salon in the spacious dining room of a 19th century mansion that is now a museum—\u003ca href=\"http://www.musee-jacquemart-andre.com/en/preparing-your-visit/restaurant-le-cafe-jacquemart-andre\">Musée Jacquemart-André\u003c/a>. Nélie Jacquemart and Edouard André were avid Italian art collectors as well as husband and wife. The opulent rooms of their former residence, filled with exquisite paintings, sculptures and furnishings, provide an intimate opportunity for visitors to engage with the works of art.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/musee-ja.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/musee-ja.jpg\" alt=\"Musee Jacquemart-Andre\" title=\"Musee Jacquemart-Andre\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37753\">\u003c/a>\u003cbr>\nIn their former dining room, the walls are hung with tapestries and the space is dotted by huge flower-filled, burgundy vases, that match the floor-length drapery and thick carpet. When we are seated, the tea service is polite and refined. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/musee-ja-tart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/musee-ja-tart.jpg\" alt=\"musee Jacquemart-Andre tart\" title=\"musee Jacquemart-Andre tart\" width=\"560\" height=\"330\" class=\"alignnone size-full wp-image-37754\">\u003c/a>\u003c/p>\n\u003cp>I pick a luscious wedge of plum pie and Lila chooses a decadent raspberry cream tart. We drink Ceylon tea, perfumed with aromas of strawberry, cherry, raspberry and redcurrant. Outside the windows, massive stone lions guard the manicured garden. The tea is fragrant, the pastry perfect. Lila and I sigh contentedly. This is a moment to savor.\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/24/2012/01/Lila-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Lila-tea.jpg\" alt=\"Lila tea\" title=\"Lila tea\" width=\"560\" height=\"357\" class=\"alignnone size-full wp-image-37752\">\u003c/a>\u003cbr>\n\u003cem>(All photos, except this one, by Lila Volkas)\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "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.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
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