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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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"disqusTitle": "Bay Area Favorites at the 2012 Fancy Food Show",
"title": "Bay Area Favorites at the 2012 Fancy Food Show",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fancyfood-center.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fancyfood-center.jpg\" alt=\"Fancy Food Show - Moscone Center\" title=\"Fancy Food Show - Moscone Center\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37740\">\u003c/a>\u003c/p>\n\u003cp>It’s no secret that we're spoiled here in the Bay Area due to an abundance of artisanal, locally produced gourmet specialty foods. \u003c/p>\n\u003cp>So, it's not a surprise that while attending this year's massive \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/winter-fancy-food-show/\">Fancy Food Show\u003c/a> at San Francisco’s Moscone Center many of the favorite products I tasted were produced by Bay Area purveyors.\u003c/p>\n\u003col>\n \u003cstrong>Here are my top six recommendations:\u003c/strong>\n\u003cli>\u003ca href=\"http://bridgebrandschocolate.com/wineloverschocolate.aspx\">Wine Lovers Chocolate\u003c/a> by \u003ca href=\"http://bridgebrandschocolate.com/\">Bridge Brands Chocolate\u003c/a>\u003cbr>\nThe folks at Bridge Brands Chocolate based in San Francisco have taken two great tastes and paired them perfectly together: wine and chocolate. Their tins of various percentages of dark chocolate, milk chocolate or white chocolate claim to pair best with different types of wine. I tasted a few of the varieties and especially liked the ones that paired with Merlot and Syrah. \n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/winelovers-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/winelovers-chocolate.jpg\" alt=\"Wine Lovers Chocolate\" title=\"Wine Lovers Chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37741\">\u003c/a>\u003c/p>\u003c/li>\n\u003cli>\u003ca href=\"https://anettes.securesites.com/shop.html?Category=Beer%20Brittles%20plus...&Product_ID=119\">Chili Lime Tequila Tortilla Brittle\u003c/a> by \u003ca href=\"http://www.anettes.com/\">Anette’s Chocolates\u003c/a>\u003cbr>\nThis Napa based brother and sister owned company have made a name for themselves with their Chardonnay, bourbon and beer peanut brittle products that are both salty and sweet. But their newest award-winning brittle is a savory one. It’s a little citrusy, a little spicy, and has a dose of tequila, tortilla chips and roasted pumpkin seeds. It’s a very different snack that’ll surprise you with its great texture and flavors.\u003c/li>\n\u003cli>\u003ca href=\"http://hodosoy.com/products/grab-and-go/\">Spicy Yuba Strips and Five Spice Tofu Nuggets\u003c/a> by \u003ca href=\"http://hodosoy.com/\">Hodo Soy Beanery\u003c/a>\u003cbr>\nLocal foodies and chefs swear by Minh Tsai’s tofu products. Hodo Soy Beanery's artisan produced, organic, non-GMO tofu is higher in protein and fat than most others, resulting in a creamier, some say superior, product. The \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/12/yuba-city/\">Yuba Strips\u003c/a>, which are the skin that forms on top of steaming soy milk, have the texture of a thin flat noodle, so it makes for a great pasta alternative. Both the Yuba Strips and the Tofu Nuggets make for zesty, full-flavored meat substitutes that have an unexpected kick. Oakland-based Hodo Soy is now selling their products at select Costco stores in California so this superior tofu will be more accessible.\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hodo-soy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hodo-soy.jpg\" alt=\"Hodo Soy Beanery\" title=\"Hodo Soy Beanery\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37738\">\u003c/a>\u003c/p>\u003c/li>\n\u003cli>\u003ca href=\"http://www.threetwinsicecream.com/icecream/flavors/lemon-cookie\">Lemon Cookie Ice Cream\u003c/a> by \u003ca href=\"http://www.threetwinsicecream.com/\">Three Twins Ice Cream\u003c/a>\u003cbr>\nPetaluma produced and Bay Area born, this company’s ice cream is exceptionally creamy, decadent, organic and doesn’t contain things you can’t pronounce. Their Lemon Cookie flavor is their most popular, even beating out the perennial favorite, vanilla. It’s a delicious combination of lemon ice cream and vanilla cream sandwich cookies. I’m drooling just thinking about it. \n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/three-twins.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/three-twins.jpg\" alt=\"Three Twins Ice Cream\" title=\"Three Twins Ice Cream\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37742\">\u003c/a>\u003c/p>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cypressgrovechevre.com/cheeses/creamline/midnight-moon.html\">Midnight Moon\u003c/a> by \u003ca href=\"http://www.cypressgrovechevre.com/\">Cypress Grove Chevre\u003c/a>\u003cbr>\nThis Arcata-based cheese company produces the finest goat cheese you can find. Though they’re celebrating the 20th anniversary of their most popular cheese, the \u003ca href=\"http://www.cypressgrovechevre.com/cheeses/ripened-cheeses/humboldt-fog.html\">Humboldt Fog\u003c/a> variety, it’s the Midnight Moon that steals my heart every single time I taste it. It’s a hard cheese that is creamy and has a gouda-like flavor, complete with salty crystals for texture. The salty bite and lack of gamey flavor makes this versatile cheese perfect for snacking alone or in combination with other items like fresh fruit. I’ve continued to declare it one of my favorite cheeses of all time.\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/midnight-moon-cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/midnight-moon-cheese.jpg\" alt=\"Cypress Grove Chevre - Midnight Moon Cheese\" title=\"Cypress Grove Chevre - Midnight Moon Cheese\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-37739\">\u003c/a>\n\u003c/p>\u003c/li>\n\u003cli>\u003ca href=\"http://www.republicoftea.com/product.aspx?p=V01076\">20th Anniversary Celebration Tea\u003c/a> by \u003ca href=\"http://www.republicoftea.com/\">Republic of Tea\u003c/a>\u003cbr>\nThis Novato-based company has come a long way in 20 years. They now feature hundreds of different varieties of teas and have come out with two new ones to celebrate their 20th birthday. The one that stands out is their Anniversary Celebration variety that boasts black tea, sweet white wine grapes, and is infused with the essence of champagne. It’s a pretty clever and unexpected flavor combination for a tea. After all, what’s a birthday without a little wine and champagne? \n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/celebration-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/celebration-tea.jpg\" alt=\"20th Anniversary Celebration Tea\" title=\"20th Anniversary Celebration Tea\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37737\">\u003c/a>\u003c/p>\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "It’s no secret that we're spoiled here in the Bay Area due to an abundance of artisanal, locally produced gourmet specialty foods.\r\n\r\nSo, it's not a surprise that while attending this year's massive Fancy Food Show at San Francisco’s Moscone Center many of the favorite products I tasted were produced by Bay Area purveyors.\r\n\r\nHere are my top six recommendations.",
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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/fancyfood-center.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fancyfood-center.jpg\" alt=\"Fancy Food Show - Moscone Center\" title=\"Fancy Food Show - Moscone Center\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37740\">\u003c/a>\u003c/p>\n\u003cp>It’s no secret that we're spoiled here in the Bay Area due to an abundance of artisanal, locally produced gourmet specialty foods. \u003c/p>\n\u003cp>So, it's not a surprise that while attending this year's massive \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/winter-fancy-food-show/\">Fancy Food Show\u003c/a> at San Francisco’s Moscone Center many of the favorite products I tasted were produced by Bay Area purveyors.\u003c/p>\n\u003col>\n \u003cstrong>Here are my top six recommendations:\u003c/strong>\n\u003cli>\u003ca href=\"http://bridgebrandschocolate.com/wineloverschocolate.aspx\">Wine Lovers Chocolate\u003c/a> by \u003ca href=\"http://bridgebrandschocolate.com/\">Bridge Brands Chocolate\u003c/a>\u003cbr>\nThe folks at Bridge Brands Chocolate based in San Francisco have taken two great tastes and paired them perfectly together: wine and chocolate. Their tins of various percentages of dark chocolate, milk chocolate or white chocolate claim to pair best with different types of wine. I tasted a few of the varieties and especially liked the ones that paired with Merlot and Syrah. \n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/winelovers-chocolate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/winelovers-chocolate.jpg\" alt=\"Wine Lovers Chocolate\" title=\"Wine Lovers Chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37741\">\u003c/a>\u003c/p>\u003c/li>\n\u003cli>\u003ca href=\"https://anettes.securesites.com/shop.html?Category=Beer%20Brittles%20plus...&Product_ID=119\">Chili Lime Tequila Tortilla Brittle\u003c/a> by \u003ca href=\"http://www.anettes.com/\">Anette’s Chocolates\u003c/a>\u003cbr>\nThis Napa based brother and sister owned company have made a name for themselves with their Chardonnay, bourbon and beer peanut brittle products that are both salty and sweet. But their newest award-winning brittle is a savory one. It’s a little citrusy, a little spicy, and has a dose of tequila, tortilla chips and roasted pumpkin seeds. It’s a very different snack that’ll surprise you with its great texture and flavors.\u003c/li>\n\u003cli>\u003ca href=\"http://hodosoy.com/products/grab-and-go/\">Spicy Yuba Strips and Five Spice Tofu Nuggets\u003c/a> by \u003ca href=\"http://hodosoy.com/\">Hodo Soy Beanery\u003c/a>\u003cbr>\nLocal foodies and chefs swear by Minh Tsai’s tofu products. Hodo Soy Beanery's artisan produced, organic, non-GMO tofu is higher in protein and fat than most others, resulting in a creamier, some say superior, product. The \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/12/yuba-city/\">Yuba Strips\u003c/a>, which are the skin that forms on top of steaming soy milk, have the texture of a thin flat noodle, so it makes for a great pasta alternative. Both the Yuba Strips and the Tofu Nuggets make for zesty, full-flavored meat substitutes that have an unexpected kick. Oakland-based Hodo Soy is now selling their products at select Costco stores in California so this superior tofu will be more accessible.\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hodo-soy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hodo-soy.jpg\" alt=\"Hodo Soy Beanery\" title=\"Hodo Soy Beanery\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37738\">\u003c/a>\u003c/p>\u003c/li>\n\u003cli>\u003ca href=\"http://www.threetwinsicecream.com/icecream/flavors/lemon-cookie\">Lemon Cookie Ice Cream\u003c/a> by \u003ca href=\"http://www.threetwinsicecream.com/\">Three Twins Ice Cream\u003c/a>\u003cbr>\nPetaluma produced and Bay Area born, this company’s ice cream is exceptionally creamy, decadent, organic and doesn’t contain things you can’t pronounce. Their Lemon Cookie flavor is their most popular, even beating out the perennial favorite, vanilla. It’s a delicious combination of lemon ice cream and vanilla cream sandwich cookies. I’m drooling just thinking about it. \n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/three-twins.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/three-twins.jpg\" alt=\"Three Twins Ice Cream\" title=\"Three Twins Ice Cream\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37742\">\u003c/a>\u003c/p>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cypressgrovechevre.com/cheeses/creamline/midnight-moon.html\">Midnight Moon\u003c/a> by \u003ca href=\"http://www.cypressgrovechevre.com/\">Cypress Grove Chevre\u003c/a>\u003cbr>\nThis Arcata-based cheese company produces the finest goat cheese you can find. Though they’re celebrating the 20th anniversary of their most popular cheese, the \u003ca href=\"http://www.cypressgrovechevre.com/cheeses/ripened-cheeses/humboldt-fog.html\">Humboldt Fog\u003c/a> variety, it’s the Midnight Moon that steals my heart every single time I taste it. It’s a hard cheese that is creamy and has a gouda-like flavor, complete with salty crystals for texture. The salty bite and lack of gamey flavor makes this versatile cheese perfect for snacking alone or in combination with other items like fresh fruit. I’ve continued to declare it one of my favorite cheeses of all time.\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/midnight-moon-cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/midnight-moon-cheese.jpg\" alt=\"Cypress Grove Chevre - Midnight Moon Cheese\" title=\"Cypress Grove Chevre - Midnight Moon Cheese\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-37739\">\u003c/a>\n\u003c/p>\u003c/li>\n\u003cli>\u003ca href=\"http://www.republicoftea.com/product.aspx?p=V01076\">20th Anniversary Celebration Tea\u003c/a> by \u003ca href=\"http://www.republicoftea.com/\">Republic of Tea\u003c/a>\u003cbr>\nThis Novato-based company has come a long way in 20 years. They now feature hundreds of different varieties of teas and have come out with two new ones to celebrate their 20th birthday. The one that stands out is their Anniversary Celebration variety that boasts black tea, sweet white wine grapes, and is infused with the essence of champagne. It’s a pretty clever and unexpected flavor combination for a tea. After all, what’s a birthday without a little wine and champagne? \n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/celebration-tea.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/celebration-tea.jpg\" alt=\"20th Anniversary Celebration Tea\" title=\"20th Anniversary Celebration Tea\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37737\">\u003c/a>\u003c/p>\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Joshua-Skenes-400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Joshua-Skenes-400.jpg\" alt=\"Joshua Skenes. Photo: Mark Leet\" title=\"Joshua Skenes. Photo: Mark Leet\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-37747\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Joshua Skenes.\u003c/strong> Photo: Mark Leet\u003c/em>\u003c/p>\n\u003cp>Late last November, the restaurant \u003ca href=\"http://www.saisonsf.com/index.html\">Saison\u003c/a> changed its seating and concept with something called “The Switch,” which was a move meant to transform the popular restaurant into a one-seating per night affair. Chef-owner \u003ca href=\"https://twitter.com/#!/saisonsf\">Joshua Skenes\u003c/a> and sommelier Mark Bright wanted to bring an intimate and intuitive experience to diners in their 18-seat space, and The Switch happened on the heels of the restaurant receiving its second Michelin star -- one of only six in the San Francisco Bay Area. An announcement on this change explained the updated take: “Saison’s revolutionary Chef’s Counter Dinners embody evolving trends in both the kitchen and in technology as the experience consists of 16+ complex courses.”\u003c/p>\n\u003cp>Chef Skenes is from Jacksonville, Florida and was named a Food & Wine \u003ca href=\"http://www.foodandwine.com/best_new_chefs/joshua-skenes\">“Best New Chef”\u003c/a> in 2011. The San Francisco Chronicle awarded Skenes a \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/03/07/FDTU1C9PB4.DTL\">Rising Star Chef\u003c/a> mention in 2010 and the same year Skenes was celebrated as a \u003ca href=\"http://www.starchefs.com/cook/chefs/bio/joshua-skenes\">StarChefs.com\u003c/a> Rising Star. Skenes got his culinary professional start when he worked full-time for Chef Jean-Georges Vongerichten while attending The French Culinary Institute in New York. Skenes worked in Boston at \u003ca href=\"http://troquetboston.com/\">Troquet\u003c/a>, and with chef Anthony Ambrose at \u003ca href=\"http://ambrosiaeventsandcatering.com/thechef.html\">Ambrosia\u003c/a>. Chef Skenes then arrived on the West Coast and worked as executive chef for \u003ca href=\"http://cheztj.com/\">Chez TJ\u003c/a>, in Mountain View. Skenes opened \u003ca href=\"http://www.stregismb.com/dana-point-resort-dining.aspx\">Stonehill Tavern\u003c/a> in Monarch Beach for Chef Michael Mina next, and from there he moved on to restaurant and recipe R&D consulting back in San Francisco. Skenes lives in the Panhandle in San Francisco, and told Bay Area Bites somewhat mysteriously that “Martial Arts, forever” is his significant other. \u003c/p>\n\u003cp>\u003cstrong>What’s new?\u003c/strong>\u003cbr>\nEverything continues to change. We are in the middle of a snowball of evolution. It’s exciting.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop and find food?\u003c/strong>\u003cbr>\nThe \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Saturday Ferry Building market\u003c/a> and \u003ca href=\"http://www.agriculturalinstitute.org/\">Sunday Marin market\u003c/a> are both quite nice.\u003cbr>\nI also go to my foraging spots in the wild, or my garden but I can’t tell you where the spots are.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What are your favorite dining spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.cotognasf.com/\">Cotogna\u003c/a> -- whatever is on the menu for the day. [Wine director] David Lynch is awesome.\u003cbr>\nDim Sum Sunday mornings at \u003ca href=\"http://www.mayflower-seafood.com/\">Mayflower\u003c/a>.\u003cbr>\n\u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> -- the drinks are especially good.\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nIce cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Any news on projects besides The Switch?\u003c/strong>\u003cbr>\nA book has been in the works, and it’s all centered around fire. (The restaurant has the only \u003ca href=\"http://www.molteni.com/\">Molteni\u003c/a> stove in San Francisco.)\u003cbr>\n \u003cstrong>\u003cbr>\nWhat are your favorite meals to have with your family?\u003c/strong>\u003cbr>\nA Thanksgiving feast together.\u003cbr>\nGoing out to \u003ca href=\"http://www.zandyrestaurant.com/en/\">Z & Y\u003c/a> restaurant in Chinatown. \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/Joshua-Skenes-400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Joshua-Skenes-400.jpg\" alt=\"Joshua Skenes. Photo: Mark Leet\" title=\"Joshua Skenes. Photo: Mark Leet\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-37747\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Joshua Skenes.\u003c/strong> Photo: Mark Leet\u003c/em>\u003c/p>\n\u003cp>Late last November, the restaurant \u003ca href=\"http://www.saisonsf.com/index.html\">Saison\u003c/a> changed its seating and concept with something called “The Switch,” which was a move meant to transform the popular restaurant into a one-seating per night affair. Chef-owner \u003ca href=\"https://twitter.com/#!/saisonsf\">Joshua Skenes\u003c/a> and sommelier Mark Bright wanted to bring an intimate and intuitive experience to diners in their 18-seat space, and The Switch happened on the heels of the restaurant receiving its second Michelin star -- one of only six in the San Francisco Bay Area. An announcement on this change explained the updated take: “Saison’s revolutionary Chef’s Counter Dinners embody evolving trends in both the kitchen and in technology as the experience consists of 16+ complex courses.”\u003c/p>\n\u003cp>Chef Skenes is from Jacksonville, Florida and was named a Food & Wine \u003ca href=\"http://www.foodandwine.com/best_new_chefs/joshua-skenes\">“Best New Chef”\u003c/a> in 2011. The San Francisco Chronicle awarded Skenes a \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/03/07/FDTU1C9PB4.DTL\">Rising Star Chef\u003c/a> mention in 2010 and the same year Skenes was celebrated as a \u003ca href=\"http://www.starchefs.com/cook/chefs/bio/joshua-skenes\">StarChefs.com\u003c/a> Rising Star. Skenes got his culinary professional start when he worked full-time for Chef Jean-Georges Vongerichten while attending The French Culinary Institute in New York. Skenes worked in Boston at \u003ca href=\"http://troquetboston.com/\">Troquet\u003c/a>, and with chef Anthony Ambrose at \u003ca href=\"http://ambrosiaeventsandcatering.com/thechef.html\">Ambrosia\u003c/a>. Chef Skenes then arrived on the West Coast and worked as executive chef for \u003ca href=\"http://cheztj.com/\">Chez TJ\u003c/a>, in Mountain View. Skenes opened \u003ca href=\"http://www.stregismb.com/dana-point-resort-dining.aspx\">Stonehill Tavern\u003c/a> in Monarch Beach for Chef Michael Mina next, and from there he moved on to restaurant and recipe R&D consulting back in San Francisco. Skenes lives in the Panhandle in San Francisco, and told Bay Area Bites somewhat mysteriously that “Martial Arts, forever” is his significant other. \u003c/p>\n\u003cp>\u003cstrong>What’s new?\u003c/strong>\u003cbr>\nEverything continues to change. We are in the middle of a snowball of evolution. It’s exciting.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop and find food?\u003c/strong>\u003cbr>\nThe \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Saturday Ferry Building market\u003c/a> and \u003ca href=\"http://www.agriculturalinstitute.org/\">Sunday Marin market\u003c/a> are both quite nice.\u003cbr>\nI also go to my foraging spots in the wild, or my garden but I can’t tell you where the spots are.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What are your favorite dining spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.cotognasf.com/\">Cotogna\u003c/a> -- whatever is on the menu for the day. [Wine director] David Lynch is awesome.\u003cbr>\nDim Sum Sunday mornings at \u003ca href=\"http://www.mayflower-seafood.com/\">Mayflower\u003c/a>.\u003cbr>\n\u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> -- the drinks are especially good.\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nIce cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Any news on projects besides The Switch?\u003c/strong>\u003cbr>\nA book has been in the works, and it’s all centered around fire. (The restaurant has the only \u003ca href=\"http://www.molteni.com/\">Molteni\u003c/a> stove in San Francisco.)\u003cbr>\n \u003cstrong>\u003cbr>\nWhat are your favorite meals to have with your family?\u003c/strong>\u003cbr>\nA Thanksgiving feast together.\u003cbr>\nGoing out to \u003ca href=\"http://www.zandyrestaurant.com/en/\">Z & Y\u003c/a> restaurant in Chinatown. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/2010_12_healthy_butternut_squash_soup-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/2010_12_healthy_butternut_squash_soup-1.jpg\" alt=\"butternut squash soup\" title=\"butternut squash soup\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37339\">\u003c/a>\u003cbr>\n\u003cem>Healthy Butternut Squash Soup\u003c/em>\u003c/p>\n\u003cp>There are times for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/03/butternut-squash-soup-with-gingerbread-and-brown-butter/\">luxurious butternut squash soup\u003c/a> laced with brown butter and then there are times for a more austere version that doesn't involve homemade stock, a gaggle of aromatics, \u003cem>bouquet garni\u003c/em>, and tedious straining. This isn't a knock on the former -- she's an elegant special occasion soup, and you can taste the extra fuss that goes into her. Sometimes though, you just want an everyday soup -- a practical gal that's into healthiness, nourishment, and minimum effort.\u003c/p>\n\u003cp>For times like these, I turn to my \u003cstrong>Healthy Butternut Squash Soup\u003c/strong>. Comforting, satisfying, zero-guilt goodness, step right up. Did I mention, it only requires 3 main ingredients? Butternut squash, onion, chicken (or vegetable) broth. How wholesome.\u003c/p>\n\u003cp>The recipe is simple. Cut up the butternut squash and onion, and roast until soft and delightfully caramelized. The roasting takes some time, but it's dead time -- just stick it in the oven, set a timer, and go do something else. Then, bring your broth to a simmer in a large pot, add the roasted veggies, and puree. That's it! \u003c/p>\n\u003cp>Finish with a drizzle of \u003ca href=\"http://en.wikipedia.org/wiki/Olive_oil\">EVOO\u003c/a> or spoonful of plain yogurt for a little extra panache. Serve with some tomato focaccia or garlicky bread sticks if you'd like. (I do.) Simple, good, healthy -- it's hard to eat this without feeling self-congratulatory. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/2010_12_healthy_butternut_squash_soup-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/2010_12_healthy_butternut_squash_soup-2.jpg\" alt=\"butternut squash soup\" title=\"butternut squash soup\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37340\">\u003c/a>\u003cbr>\n\u003cem>Butternut Squash Soup and Tomato Focaccia\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Healthy Butternut Squash Soup\u003c/strong>\u003cbr>\nComforting, nourishing, zero-guilt goodness, using only 3 main ingredients. You just can't beat that. \u003c/p>\n\u003cp>Prep Time: 10 minutes\u003cbr>\nCook Time: 1 hour\u003cbr>\nTotal Time: 1 hour 10 minutes\u003c/p>\n\u003cp>Yield: 6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 butternut squash\u003cbr>\n1 yellow onion\u003cbr>\n32 oz. chicken (or vegetable) broth\u003cbr>\n2 tablespoons olive oil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Preheat oven to 450 F.\u003c/p>\n\u003cp>Peel, de-seed, and dice the squash into roughly 1-inch cubes (doesn't need to be perfect).\u003c/p>\n\u003cp>Peel and dice the onion into roughly 1-inch pieces.\u003c/p>\n\u003cp>Place the squash and onion onto a foil-lined baking sheet. Drizzle with olive oil and season with a generous pinch of salt and pepper. Roast in oven for 45-50 minutes until squash is lightly golden and fork-tender.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In a large pot, bring the broth to a simmer. Add the roasted veggies. Puree using an immersion blender, regular blender, or food processor. (If using a regular blender or food processor, work in batches so that your container isn't full to the brim, and be careful not to burn yourself). Finish with a drizzle of EVOO or spoonful of plain yogurt if you'd like, and enjoy!\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/24/2012/01/2010_12_healthy_butternut_squash_soup-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/2010_12_healthy_butternut_squash_soup-1.jpg\" alt=\"butternut squash soup\" title=\"butternut squash soup\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37339\">\u003c/a>\u003cbr>\n\u003cem>Healthy Butternut Squash Soup\u003c/em>\u003c/p>\n\u003cp>There are times for \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/03/butternut-squash-soup-with-gingerbread-and-brown-butter/\">luxurious butternut squash soup\u003c/a> laced with brown butter and then there are times for a more austere version that doesn't involve homemade stock, a gaggle of aromatics, \u003cem>bouquet garni\u003c/em>, and tedious straining. This isn't a knock on the former -- she's an elegant special occasion soup, and you can taste the extra fuss that goes into her. Sometimes though, you just want an everyday soup -- a practical gal that's into healthiness, nourishment, and minimum effort.\u003c/p>\n\u003cp>For times like these, I turn to my \u003cstrong>Healthy Butternut Squash Soup\u003c/strong>. Comforting, satisfying, zero-guilt goodness, step right up. Did I mention, it only requires 3 main ingredients? Butternut squash, onion, chicken (or vegetable) broth. How wholesome.\u003c/p>\n\u003cp>The recipe is simple. Cut up the butternut squash and onion, and roast until soft and delightfully caramelized. The roasting takes some time, but it's dead time -- just stick it in the oven, set a timer, and go do something else. Then, bring your broth to a simmer in a large pot, add the roasted veggies, and puree. That's it! \u003c/p>\n\u003cp>Finish with a drizzle of \u003ca href=\"http://en.wikipedia.org/wiki/Olive_oil\">EVOO\u003c/a> or spoonful of plain yogurt for a little extra panache. Serve with some tomato focaccia or garlicky bread sticks if you'd like. (I do.) Simple, good, healthy -- it's hard to eat this without feeling self-congratulatory. \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/24/2012/01/2010_12_healthy_butternut_squash_soup-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/2010_12_healthy_butternut_squash_soup-2.jpg\" alt=\"butternut squash soup\" title=\"butternut squash soup\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37340\">\u003c/a>\u003cbr>\n\u003cem>Butternut Squash Soup and Tomato Focaccia\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Healthy Butternut Squash Soup\u003c/strong>\u003cbr>\nComforting, nourishing, zero-guilt goodness, using only 3 main ingredients. You just can't beat that. \u003c/p>\n\u003cp>Prep Time: 10 minutes\u003cbr>\nCook Time: 1 hour\u003cbr>\nTotal Time: 1 hour 10 minutes\u003c/p>\n\u003cp>Yield: 6 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 butternut squash\u003cbr>\n1 yellow onion\u003cbr>\n32 oz. chicken (or vegetable) broth\u003cbr>\n2 tablespoons olive oil\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Preheat oven to 450 F.\u003c/p>\n\u003cp>Peel, de-seed, and dice the squash into roughly 1-inch cubes (doesn't need to be perfect).\u003c/p>\n\u003cp>Peel and dice the onion into roughly 1-inch pieces.\u003c/p>\n\u003cp>Place the squash and onion onto a foil-lined baking sheet. Drizzle with olive oil and season with a generous pinch of salt and pepper. Roast in oven for 45-50 minutes until squash is lightly golden and fork-tender.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>In a large pot, bring the broth to a simmer. Add the roasted veggies. Puree using an immersion blender, regular blender, or food processor. (If using a regular blender or food processor, work in batches so that your container isn't full to the brim, and be careful not to burn yourself). Finish with a drizzle of EVOO or spoonful of plain yogurt if you'd like, and enjoy!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "2nd Annual Good Food Awards",
"title": "2nd Annual Good Food Awards",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/caleb-ruth-alice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/caleb-ruth-alice.jpg\" alt=\"Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\" title=\"Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37686\">\u003c/a>\u003cbr>\n\u003cem>Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\u003c/em>\u003c/p>\n\u003cp> \u003ca href=\"http://www.ruthreichl.com/\">Ruth Reichl\u003c/a> was standing in front of a gigantic American flag hanging like a banner along the wall of the Ferry Building on Friday, January 13th. It was a backdrop worthy of any Presidential hopeful stumping for votes in the heartland, but here, the stars and stripes were evoking not just Mom and apple pie but Mom's apple pie, and maybe great-granddaddy's moonshine, and now their kids' apple-whiskey chutney and curried cauliflower pickles. It was time to welcome the room of makers and media, gathered in San Francisco for the 2nd annual \u003ca href=\"http://www.goodfoodawards.org\">Good Food Awards\u003c/a>, a celebration of the best of artisanal food production from coast to coast. \u003c/p>\n\u003cp>\"Most of you are too young to have grown up in the white-bread world that I did,\" said Reichl. Every cheese was sliced and wrapped in plastic, all strawberries were huge and tasted like cotton. This changed, slowly, through the work of pioneers like Alice Waters, sitting off to one side of the podium, as well as dozens of other food pioneers. Reichl remembered the first time she walked into \u003ca href=\"http://cheeseboardcollective.coop/\">The Cheeseboard\u003c/a>, in Berkeley and was handed a taste of \u003ca href=\"http://www.laurachenel.com/\">Laura Chenel\u003c/a>'s Sonoma-made fresh goat cheese. Reichl lived on it all that summer, and knew that she had to meet the woman making something so new (to American tastes) and so delicious. Then there was \"Artists of the Earth,\" an article she wrote for California magazine in the early 1980s, profiling nine men and women making a difference in the food world and beyond. \"They are some of California's most valuable resources,\" she wrote then, \"...perfectionists who work very hard not because they expect to get rich but simply because they expect to get the best.\" \u003c/p>\n\u003cp>Walking through Chino Ranch with Alice a few years later, she was amazed at the quality of produce surrounding them. Corn so sweet it needed no cooking. Strawberries so intensely fragrant that every fellow traveler on the small plane she and Alice were taking from San Diego to Oakland came up and begged for a berry off the flats they were carrying in their laps. \"Every person said, 'I forgot strawberries could smell like that! Please, can I just have one?'\" she recounted. \"And I watched Alice give away that night's dessert for \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a>, because how could she say no?\" \u003c/p>\n\u003cblockquote>\u003cp>\"Back then, I never could have dreamed how huge the change was going to be. We now live in a country that has the best produce in the world...We are reclaiming our edible heritage. \"Thank you for giving us the America we once dreamed we could have.\"\u003c/p>\u003c/blockquote>\n\u003cp>After this came the awards, 99 products in eight categories (coffee, chocolate, charcuterie, pickles, preserves, cheese, beer, spirits). There were no single winners; instead, each category had a fat handful of top picks, from seven coffee roasters to 14 preserve-makers. \u003ca href=\"http://www.goodfoodawards.org/good-food-awards-winners-2012/\">The winners\u003c/a>, like food-world Olympians, got medallions stamped in the shape of the tools of their trade--a cleaver, a canning jar--strung on wide red-white-and-blue ribbons to hang around their necks. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was hard not to feel a little hometown, homestate pride at the fine showing the Bay Area, and California, made in the final running. Two local beers made the cut, at opposite ends of the brewing spectrum: from San Leandro, \u003ca href=\"http://www.drakesbrewingcompany.com\">Drake's Brewing Company\u003c/a>'s high-alcohol, rich-as-devil's-food \u003cstrong>Drakonic Imperial Stout\u003c/strong>, and from Petaluma, the \u003ca href=\"http://www.lagunitas.com\">Lagunitas Brewing Company\u003c/a>'s spritzy, grapefruity ale, dubbed \u003cstrong>A Lil' Sumpin' Sumpin'\u003c/strong>. In the coffee category, \u003ca href=\"http://www.equatorcoffees.com\">Equator Coffees\u003c/a> from San Rafael won for its fair trade/organic Ethiopian Watadera beans.\u003c/p>\n\u003cp>In pickles, California snagged three of the 11 winning picks, including \u003ca href=\"http://www.farmhouseculture.com\">Farmhouse Culture\u003c/a>'s \u003cstrong>Smoked Jalapeno Sauerkraut,\u003c/strong> \u003ca href=\"http://emmyspicklesandjams.com/\">Emmy's Pickles and Jams\u003c/a>' \u003cstrong>Turmeric Cauliflower,\u003c/strong> and the \u003cstrong>Devil Sauce\u003c/strong> made by \u003ca href=\"http://www.letsbefrankdogs.com\">Let's Be Frank\u003c/a>, of grass-fed hot-dog truck fame. (And we'll give a California hug to OlyKraut, which was founded by Sash Sunday, a former San Franciscan who got into the kraut biz shortly after relocating to Olympia, WA. Plus, she makes nettle kraut!) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/olykraut560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/olykraut560.jpg\" alt=\"OlyKraut, from left: Sash Sunday, Alexia Crousnillon, Nate Masse not pictured: Summer Bock\" title=\"OlyKraut, From left: Sash Sunday, Alexia Crousnillon, Nate Masse not pictured: Summer Bock\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37689\">\u003c/a>\u003cbr>\n\u003cem>OlyKraut, from left: Sash Sunday, Alexia Crousnillon, Nate Massé (not pictured: Summer Bock)\u003c/em>\u003c/p>\n\u003cp>We tied with New York in the cutthroat preserves category, winning for \u003ca href=\"http://www.artisanpreserves.com/\">Artisan Preserves'\u003c/a> \u003cstrong>Orange Honey Marmalade,\u003c/strong> \u003ca href=\"http://shop.chezpim.com/\">Chez Pim\u003c/a>'s \u003cstrong>Blueberry-Golden Raspberry Preserves,\u003c/strong> and \u003ca href=\"http://www.wineforest.com\">Wine Forest Wild Foods'\u003c/a> \u003cstrong>Wild Elderberry Shrub.\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/WYLIEWHISKEY560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/WYLIEWHISKEY560.jpg\" alt=\"Wylie Whiskey\" title=\"Wylie Whiskey\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37684\">\u003c/a>\u003cbr>\n\u003cem>Wylie Whiskey, from left: Matt Jones, Garrett Hale, Sarah Swearington.\u003c/em>\u003c/p>\n\u003cp>It's a cascade of riches from our part of the Golden State: Costa Rican chocolate bars from \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a> in SF; white whiskey from \u003ca href=\"http://www.wyliehowell.com\">Wylie Howell Spirits\u003c/a> in Petaluma; \u003cstrong>Carmody\u003c/strong> (my favorite!) and \u003cstrong>whole-milk ricotta\u003c/strong> from \u003ca href=\"http://www.bellwethercheese.com\">Bellwether Farms\u003c/a> in West Marin; \u003cstrong>yogurt cheese\u003c/strong> from Sonoma's \u003ca href=\"http://www.stbenoit.com\">St. Benoit\u003c/a>, \u003cstrong>pork, rabbit, and duck terrine\u003c/strong> from \u003ca href=\"http://www.fattedcalf.com\">Fatted Calf\u003c/a> in SF and Napa; \u003cstrong>speck\u003c/strong> from Oakland wine bar/salumeria \u003ca href=\"http://www.dopoadesso.com/adesso/\">Adesso\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dandelionchoc560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dandelionchoc560.jpg\" alt=\"From left: Alice Nystrom, Todd Masonis of Dandelion Chocolate\" title=\"From left: Alice Nystrom, Todd Masonis of Dandelion Chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37687\">\u003c/a>\u003cbr>\n\u003cem>Dandelion Chocolate: Alice Nystrom, Todd Masonis\u003c/em>\u003c/p>\n\u003cp>Come the next morning, many of the previous night's winners were out in force at the Good Food Awards Marketplace, a tasting/selling spread of tables organized by category set up under the archways of the Ferry Building. Reichl, who now runs the specialty food (and content) site \u003ca href=\"http://www.gilttaste.com/\">Gilt Taste\u003c/a>, was on hand with a keen appetite, even after a late-night dinner with Alice and friends at Locanda in the Mission. Already, she's tried the chilaquiles and shrimp ceviche at the Primavera market stand, and tells me, joyfully, of the \"best breakfast sandwich\" she's ever had, from \u003ca href=\"http://www.4505meats.com\">4505 Meats\u003c/a>: a soft, buttery brioche bun piled with a maple-bacon sausage patty, an oozy-centered fried egg, and a frizz of snappy peppercress. Speaking of her talk the previous night, she laughed at the thought of trying to profile just eight makers now. \"At the time, it was hard to find even eight people, enough to write about. I had to include a produce distributor, a guy who was raising pigs and lambs for Chez Panisse. Now, that would be ridiculous. You'd have to write an encyclopedia!\" \u003c/p>\n\u003cp>If anything, she thinks we're underestimating the strength and staying power of the artisan movement. Already, the food makers' landscape has changed drastically in just the past five years. In the next five, ten years, what will it look like? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/KathrynLukasFarmhouseCulture560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/KathrynLukasFarmhouseCulture560.jpg\" alt=\"Kathryn Lukas of Farmhouse Culture\" title=\"Kathryn Lukas of Farmhouse Culture\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37688\">\u003c/a>\u003cbr>\n\u003cem>Kathryn Lukas of Farmhouse Culture\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>There's no doubt, though, that the movement is fostering ever-closer relationships between chefs, makers and farmers. These products, from basil vodka to sea-vegetable kraut, are only as good as their raw ingredients. Recounting a cabbage blight that decimated the California crop last year, Farmhouse Culture founder Kathryn Lukas quoted Let's Be Frank's Larry Bain, laughing, \"It's hard when you're in business with God.\"\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/caleb-ruth-alice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/caleb-ruth-alice.jpg\" alt=\"Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\" title=\"Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37686\">\u003c/a>\u003cbr>\n\u003cem>Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\u003c/em>\u003c/p>\n\u003cp> \u003ca href=\"http://www.ruthreichl.com/\">Ruth Reichl\u003c/a> was standing in front of a gigantic American flag hanging like a banner along the wall of the Ferry Building on Friday, January 13th. It was a backdrop worthy of any Presidential hopeful stumping for votes in the heartland, but here, the stars and stripes were evoking not just Mom and apple pie but Mom's apple pie, and maybe great-granddaddy's moonshine, and now their kids' apple-whiskey chutney and curried cauliflower pickles. It was time to welcome the room of makers and media, gathered in San Francisco for the 2nd annual \u003ca href=\"http://www.goodfoodawards.org\">Good Food Awards\u003c/a>, a celebration of the best of artisanal food production from coast to coast. \u003c/p>\n\u003cp>\"Most of you are too young to have grown up in the white-bread world that I did,\" said Reichl. Every cheese was sliced and wrapped in plastic, all strawberries were huge and tasted like cotton. This changed, slowly, through the work of pioneers like Alice Waters, sitting off to one side of the podium, as well as dozens of other food pioneers. Reichl remembered the first time she walked into \u003ca href=\"http://cheeseboardcollective.coop/\">The Cheeseboard\u003c/a>, in Berkeley and was handed a taste of \u003ca href=\"http://www.laurachenel.com/\">Laura Chenel\u003c/a>'s Sonoma-made fresh goat cheese. Reichl lived on it all that summer, and knew that she had to meet the woman making something so new (to American tastes) and so delicious. Then there was \"Artists of the Earth,\" an article she wrote for California magazine in the early 1980s, profiling nine men and women making a difference in the food world and beyond. \"They are some of California's most valuable resources,\" she wrote then, \"...perfectionists who work very hard not because they expect to get rich but simply because they expect to get the best.\" \u003c/p>\n\u003cp>Walking through Chino Ranch with Alice a few years later, she was amazed at the quality of produce surrounding them. Corn so sweet it needed no cooking. Strawberries so intensely fragrant that every fellow traveler on the small plane she and Alice were taking from San Diego to Oakland came up and begged for a berry off the flats they were carrying in their laps. \"Every person said, 'I forgot strawberries could smell like that! Please, can I just have one?'\" she recounted. \"And I watched Alice give away that night's dessert for \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a>, because how could she say no?\" \u003c/p>\n\u003cblockquote>\u003cp>\"Back then, I never could have dreamed how huge the change was going to be. We now live in a country that has the best produce in the world...We are reclaiming our edible heritage. \"Thank you for giving us the America we once dreamed we could have.\"\u003c/p>\u003c/blockquote>\n\u003cp>After this came the awards, 99 products in eight categories (coffee, chocolate, charcuterie, pickles, preserves, cheese, beer, spirits). There were no single winners; instead, each category had a fat handful of top picks, from seven coffee roasters to 14 preserve-makers. \u003ca href=\"http://www.goodfoodawards.org/good-food-awards-winners-2012/\">The winners\u003c/a>, like food-world Olympians, got medallions stamped in the shape of the tools of their trade--a cleaver, a canning jar--strung on wide red-white-and-blue ribbons to hang around their necks. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was hard not to feel a little hometown, homestate pride at the fine showing the Bay Area, and California, made in the final running. Two local beers made the cut, at opposite ends of the brewing spectrum: from San Leandro, \u003ca href=\"http://www.drakesbrewingcompany.com\">Drake's Brewing Company\u003c/a>'s high-alcohol, rich-as-devil's-food \u003cstrong>Drakonic Imperial Stout\u003c/strong>, and from Petaluma, the \u003ca href=\"http://www.lagunitas.com\">Lagunitas Brewing Company\u003c/a>'s spritzy, grapefruity ale, dubbed \u003cstrong>A Lil' Sumpin' Sumpin'\u003c/strong>. In the coffee category, \u003ca href=\"http://www.equatorcoffees.com\">Equator Coffees\u003c/a> from San Rafael won for its fair trade/organic Ethiopian Watadera beans.\u003c/p>\n\u003cp>In pickles, California snagged three of the 11 winning picks, including \u003ca href=\"http://www.farmhouseculture.com\">Farmhouse Culture\u003c/a>'s \u003cstrong>Smoked Jalapeno Sauerkraut,\u003c/strong> \u003ca href=\"http://emmyspicklesandjams.com/\">Emmy's Pickles and Jams\u003c/a>' \u003cstrong>Turmeric Cauliflower,\u003c/strong> and the \u003cstrong>Devil Sauce\u003c/strong> made by \u003ca href=\"http://www.letsbefrankdogs.com\">Let's Be Frank\u003c/a>, of grass-fed hot-dog truck fame. (And we'll give a California hug to OlyKraut, which was founded by Sash Sunday, a former San Franciscan who got into the kraut biz shortly after relocating to Olympia, WA. Plus, she makes nettle kraut!) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/olykraut560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/olykraut560.jpg\" alt=\"OlyKraut, from left: Sash Sunday, Alexia Crousnillon, Nate Masse not pictured: Summer Bock\" title=\"OlyKraut, From left: Sash Sunday, Alexia Crousnillon, Nate Masse not pictured: Summer Bock\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37689\">\u003c/a>\u003cbr>\n\u003cem>OlyKraut, from left: Sash Sunday, Alexia Crousnillon, Nate Massé (not pictured: Summer Bock)\u003c/em>\u003c/p>\n\u003cp>We tied with New York in the cutthroat preserves category, winning for \u003ca href=\"http://www.artisanpreserves.com/\">Artisan Preserves'\u003c/a> \u003cstrong>Orange Honey Marmalade,\u003c/strong> \u003ca href=\"http://shop.chezpim.com/\">Chez Pim\u003c/a>'s \u003cstrong>Blueberry-Golden Raspberry Preserves,\u003c/strong> and \u003ca href=\"http://www.wineforest.com\">Wine Forest Wild Foods'\u003c/a> \u003cstrong>Wild Elderberry Shrub.\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/WYLIEWHISKEY560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/WYLIEWHISKEY560.jpg\" alt=\"Wylie Whiskey\" title=\"Wylie Whiskey\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37684\">\u003c/a>\u003cbr>\n\u003cem>Wylie Whiskey, from left: Matt Jones, Garrett Hale, Sarah Swearington.\u003c/em>\u003c/p>\n\u003cp>It's a cascade of riches from our part of the Golden State: Costa Rican chocolate bars from \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a> in SF; white whiskey from \u003ca href=\"http://www.wyliehowell.com\">Wylie Howell Spirits\u003c/a> in Petaluma; \u003cstrong>Carmody\u003c/strong> (my favorite!) and \u003cstrong>whole-milk ricotta\u003c/strong> from \u003ca href=\"http://www.bellwethercheese.com\">Bellwether Farms\u003c/a> in West Marin; \u003cstrong>yogurt cheese\u003c/strong> from Sonoma's \u003ca href=\"http://www.stbenoit.com\">St. Benoit\u003c/a>, \u003cstrong>pork, rabbit, and duck terrine\u003c/strong> from \u003ca href=\"http://www.fattedcalf.com\">Fatted Calf\u003c/a> in SF and Napa; \u003cstrong>speck\u003c/strong> from Oakland wine bar/salumeria \u003ca href=\"http://www.dopoadesso.com/adesso/\">Adesso\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dandelionchoc560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dandelionchoc560.jpg\" alt=\"From left: Alice Nystrom, Todd Masonis of Dandelion Chocolate\" title=\"From left: Alice Nystrom, Todd Masonis of Dandelion Chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37687\">\u003c/a>\u003cbr>\n\u003cem>Dandelion Chocolate: Alice Nystrom, Todd Masonis\u003c/em>\u003c/p>\n\u003cp>Come the next morning, many of the previous night's winners were out in force at the Good Food Awards Marketplace, a tasting/selling spread of tables organized by category set up under the archways of the Ferry Building. Reichl, who now runs the specialty food (and content) site \u003ca href=\"http://www.gilttaste.com/\">Gilt Taste\u003c/a>, was on hand with a keen appetite, even after a late-night dinner with Alice and friends at Locanda in the Mission. Already, she's tried the chilaquiles and shrimp ceviche at the Primavera market stand, and tells me, joyfully, of the \"best breakfast sandwich\" she's ever had, from \u003ca href=\"http://www.4505meats.com\">4505 Meats\u003c/a>: a soft, buttery brioche bun piled with a maple-bacon sausage patty, an oozy-centered fried egg, and a frizz of snappy peppercress. Speaking of her talk the previous night, she laughed at the thought of trying to profile just eight makers now. \"At the time, it was hard to find even eight people, enough to write about. I had to include a produce distributor, a guy who was raising pigs and lambs for Chez Panisse. Now, that would be ridiculous. You'd have to write an encyclopedia!\" \u003c/p>\n\u003cp>If anything, she thinks we're underestimating the strength and staying power of the artisan movement. Already, the food makers' landscape has changed drastically in just the past five years. In the next five, ten years, what will it look like? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/KathrynLukasFarmhouseCulture560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/KathrynLukasFarmhouseCulture560.jpg\" alt=\"Kathryn Lukas of Farmhouse Culture\" title=\"Kathryn Lukas of Farmhouse Culture\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37688\">\u003c/a>\u003cbr>\n\u003cem>Kathryn Lukas of Farmhouse Culture\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There's no doubt, though, that the movement is fostering ever-closer relationships between chefs, makers and farmers. These products, from basil vodka to sea-vegetable kraut, are only as good as their raw ingredients. Recounting a cabbage blight that decimated the California crop last year, Farmhouse Culture founder Kathryn Lukas quoted Let's Be Frank's Larry Bain, laughing, \"It's hard when you're in business with God.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Good Food Awards: An Insider Takes BAB Behind-the-Scenes",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/james-collier-preserves560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/james-collier-preserves560.jpg\" alt=\"Preserves and Pickles -- Good Food Awards Photo: James Collier\" title=\"Preserves and Pickles -- Good Food Awards Photo: James Collier\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-37595\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Preserves and Pickles -- Good Food Awards.\u003c/strong> Photo: James Collier\u003c/em>\u003c/p>\n\u003cp>It's the second year for the \u003ca href=\"http://seedlingprojects.org/\">Seedling Projects\u003c/a>' \u003ca href=\"http://www.goodfoodawards.org/\">Good Food Awards\u003c/a> -- winners announced tonight at a gala at San Francisco's Ferry Building -- and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/karensolomon/\">BAB contributor\u003c/a> \u003ca href=\"http://ksolomon.com/\">Karen Solomon\u003c/a> gives us an inside peek into the national food contest, which features sustainable foods made with real, authentic ingredients by local producers.\u003c/p>\n\u003cfigure id=\"attachment_37597\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/author/karensolomon/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/StacyVentura_KarenSolomonPortrait.jpg\" alt=\"Karen Solomon. Photo: Stacy Ventura\" title=\"Karen Solomon. Photo: Stacy Ventura\" width=\"200\" height=\"301\" class=\"size-full wp-image-37597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Karen Solomon. Photo: Stacy Ventura\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>The concept behind the food competition is to highlight best in show in various edible categories from five regions of the country, this year prizes will go to makers of beer, charcuterie, cheese, chocolate, coffee, pickles, preserves, and -- a new area -- spirits. \u003c/p>\n\u003cp>As was the case last year, many Bay Area food makers are in the finalists' circle, including \u003ca href=\"http://www.lagunitas.com/\">Lagunitas Brewing Company\u003c/a> (a lil' sumpin' sumpin'), \u003ca href=\"http://www.caferouge.net/\">Cafe Rouge\u003c/a> (duck pate), \u003ca href=\"http://www.bellwetherfarms.com/\">Bellwether Farms\u003c/a> (carmody and whole milk ricotta), \u003ca href=\"http://sightglasscoffee.com/\">Sightglass Coffee\u003c/a> (Ethiopian shakiso), \u003ca href=\"http://emmyspicklesandjams.com/\">Emmy's Pickles & Jams\u003c/a> (turmeric cauliflower), and \u003ca href=\"http://chezpim.com/\">Chez Pim\u003c/a> (blueberry and golden raspberry jam).\u003c/p>\n\u003cp>Dozens of judges served as blind tasters; there were 926 entries from 46 states. Last year \u003ca href=\"http://www.goodfoodawards.org/winners/\">71 producers\u003c/a> won the honor of adding a Good Food Awards label to their products.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We spoke with Solomon, the author of \u003cem>\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>\u003c/em> and \u003cem>\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, Pickle It, Cure It\u003c/a>\u003c/em>, about the awards.\u003c/p>\n\u003cp>\u003cstrong>What's your role with the Good Food Awards and why are you involved?\u003c/strong>\u003c/p>\n\u003cp>This year I was a committee member in the pickles category. We helped figure out the criteria for judging. Last year, the first of the awards, I was involved from the beginning with both the pickles and preserves committees. Additionally, I was a judge in the pickles category and a co-presenter for the awards in that area. For me, anything that spotlights the achievements of conscientious food artisans is a worthy cause. I like to see the little guy win big.\u003c/p>\n\u003cp>\u003cstrong>What kind of criteria are judges looking (and tasting) for in this contest?\u003c/strong>\u003c/p>\n\u003cp>When we judge pickles, we look for balanced, quality products that reflect their excellent ingredients. We want full flavor, but not too biting. We want a welcoming appearance. And for me personally, I want the integrity of the vegetables to be in tact. I hate mushy pickles!\u003c/p>\n\u003cp>\u003cstrong>There are a lot of Bay Area finalists again -- is that a reflection of this region as a mecca for food producers or the simple fact that the awards are based here?\u003c/strong>\u003c/p>\n\u003cp>I think it's a little of both. Since the event happens here, so locally we'll have the most fuel for the fire. And while the awards are spread over numerous divisions across the country, it's undeniable that a lot of great artisan food comes from here. The Bay Area has the right combination of interest, size, a year-round growing season, and affluence to support those undertaking artisan food.\u003c/p>\n\u003cp>\u003cstrong>How does a Good Food Awards winner label help food artisans?\u003c/strong>\u003c/p>\n\u003cp>I think it draws attention to a product on the shelf. It reflects the quality under the cap.\u003c/p>\n\u003cp>\u003cstrong>Slightly off topic question: Have you seen the Portlandia segment \u003ca href=\"http://www.wecanpicklethat.com/\">\"We Can Pickle That!\"\u003c/a> and what do you make of it? Is it a cruel poke at a recently rediscovered Domestic Art, a bit of food-related fun, a sign that pickling is on its way to becoming a mainstream practice again, all of the above, or something else entirely?\u003c/strong>\u003c/p>\n\u003cp>I have mixed feelings about it. Of course it's funny and I'm a total sucker for such great humor. The clip and the website have been all over social media within canning circles, and most of us are laughing. Still, it stings a bit -- no hipster, no matter how aging one may be, wants to think he or she is a tired joke.\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=yYey8ntlK_E]\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>GOOD FOOD AWARDS RECEPTION\u003c/p>\n\u003cp>The Good Food Awards ceremony is tonight, Friday, January 13, at San Francisco’s Ferry Building. A limited number of tickets are available for Gilt City members. The catered reception will be hosted by Ruth Reichl.\u003c/p>\n\u003cp>Time: 8:00pm-10:00pm\u003cbr>\nLocation: San Francisco Ferry Building\u003cbr>\nPrice: $100\u003cbr>\nTickets: \u003ca href=\"http://www.goodfoodawards.org/the-awards/ticketing/\">Good Food Awards\u003c/a> or \u003ca href=\"http://www.giltcity.com/san-francisco/goodfoodawards\">Gilt City\u003c/a>\u003c/p>\n\u003cp>GOOD FOOD AWARDS MARKETPLACE\u003c/p>\n\u003cp>On Saturday, January 14, there's an opportunity to taste the award-winning products by sustainable food producers from around the country, including Colorado cheesemakers, Utah chocolatiers, and Ohio picklers. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Time: 8:00am-2:00pm (8:00am-9:00am Exclusive Tasting)\u003cbr>\nLocation: San Francisco Ferry Building\u003cbr>\nTickets: Exclusive Tasting: $12 through \u003ca href=\"http://www.giltcity.com/san-francisco/goodfoodawards\">Gilt City\u003c/a>, General Admission: $5 at the door, Beer and Spirits Garden: $12 for 5 tastings, or \u003ca href=\"http://www.goodfoodawards.org/the-awards/ticketing/\">Good Food Awards\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/james-collier-preserves560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/james-collier-preserves560.jpg\" alt=\"Preserves and Pickles -- Good Food Awards Photo: James Collier\" title=\"Preserves and Pickles -- Good Food Awards Photo: James Collier\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-37595\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Preserves and Pickles -- Good Food Awards.\u003c/strong> Photo: James Collier\u003c/em>\u003c/p>\n\u003cp>It's the second year for the \u003ca href=\"http://seedlingprojects.org/\">Seedling Projects\u003c/a>' \u003ca href=\"http://www.goodfoodawards.org/\">Good Food Awards\u003c/a> -- winners announced tonight at a gala at San Francisco's Ferry Building -- and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/karensolomon/\">BAB contributor\u003c/a> \u003ca href=\"http://ksolomon.com/\">Karen Solomon\u003c/a> gives us an inside peek into the national food contest, which features sustainable foods made with real, authentic ingredients by local producers.\u003c/p>\n\u003cfigure id=\"attachment_37597\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/author/karensolomon/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/StacyVentura_KarenSolomonPortrait.jpg\" alt=\"Karen Solomon. Photo: Stacy Ventura\" title=\"Karen Solomon. Photo: Stacy Ventura\" width=\"200\" height=\"301\" class=\"size-full wp-image-37597\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Karen Solomon. Photo: Stacy Ventura\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>The concept behind the food competition is to highlight best in show in various edible categories from five regions of the country, this year prizes will go to makers of beer, charcuterie, cheese, chocolate, coffee, pickles, preserves, and -- a new area -- spirits. \u003c/p>\n\u003cp>As was the case last year, many Bay Area food makers are in the finalists' circle, including \u003ca href=\"http://www.lagunitas.com/\">Lagunitas Brewing Company\u003c/a> (a lil' sumpin' sumpin'), \u003ca href=\"http://www.caferouge.net/\">Cafe Rouge\u003c/a> (duck pate), \u003ca href=\"http://www.bellwetherfarms.com/\">Bellwether Farms\u003c/a> (carmody and whole milk ricotta), \u003ca href=\"http://sightglasscoffee.com/\">Sightglass Coffee\u003c/a> (Ethiopian shakiso), \u003ca href=\"http://emmyspicklesandjams.com/\">Emmy's Pickles & Jams\u003c/a> (turmeric cauliflower), and \u003ca href=\"http://chezpim.com/\">Chez Pim\u003c/a> (blueberry and golden raspberry jam).\u003c/p>\n\u003cp>Dozens of judges served as blind tasters; there were 926 entries from 46 states. Last year \u003ca href=\"http://www.goodfoodawards.org/winners/\">71 producers\u003c/a> won the honor of adding a Good Food Awards label to their products.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We spoke with Solomon, the author of \u003cem>\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>\u003c/em> and \u003cem>\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, Pickle It, Cure It\u003c/a>\u003c/em>, about the awards.\u003c/p>\n\u003cp>\u003cstrong>What's your role with the Good Food Awards and why are you involved?\u003c/strong>\u003c/p>\n\u003cp>This year I was a committee member in the pickles category. We helped figure out the criteria for judging. Last year, the first of the awards, I was involved from the beginning with both the pickles and preserves committees. Additionally, I was a judge in the pickles category and a co-presenter for the awards in that area. For me, anything that spotlights the achievements of conscientious food artisans is a worthy cause. I like to see the little guy win big.\u003c/p>\n\u003cp>\u003cstrong>What kind of criteria are judges looking (and tasting) for in this contest?\u003c/strong>\u003c/p>\n\u003cp>When we judge pickles, we look for balanced, quality products that reflect their excellent ingredients. We want full flavor, but not too biting. We want a welcoming appearance. And for me personally, I want the integrity of the vegetables to be in tact. I hate mushy pickles!\u003c/p>\n\u003cp>\u003cstrong>There are a lot of Bay Area finalists again -- is that a reflection of this region as a mecca for food producers or the simple fact that the awards are based here?\u003c/strong>\u003c/p>\n\u003cp>I think it's a little of both. Since the event happens here, so locally we'll have the most fuel for the fire. And while the awards are spread over numerous divisions across the country, it's undeniable that a lot of great artisan food comes from here. The Bay Area has the right combination of interest, size, a year-round growing season, and affluence to support those undertaking artisan food.\u003c/p>\n\u003cp>\u003cstrong>How does a Good Food Awards winner label help food artisans?\u003c/strong>\u003c/p>\n\u003cp>I think it draws attention to a product on the shelf. It reflects the quality under the cap.\u003c/p>\n\u003cp>\u003cstrong>Slightly off topic question: Have you seen the Portlandia segment \u003ca href=\"http://www.wecanpicklethat.com/\">\"We Can Pickle That!\"\u003c/a> and what do you make of it? Is it a cruel poke at a recently rediscovered Domestic Art, a bit of food-related fun, a sign that pickling is on its way to becoming a mainstream practice again, all of the above, or something else entirely?\u003c/strong>\u003c/p>\n\u003cp>I have mixed feelings about it. Of course it's funny and I'm a total sucker for such great humor. The clip and the website have been all over social media within canning circles, and most of us are laughing. Still, it stings a bit -- no hipster, no matter how aging one may be, wants to think he or she is a tired joke.\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/yYey8ntlK_E'\n title='//www.youtube.com/embed/yYey8ntlK_E'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>GOOD FOOD AWARDS RECEPTION\u003c/p>\n\u003cp>The Good Food Awards ceremony is tonight, Friday, January 13, at San Francisco’s Ferry Building. A limited number of tickets are available for Gilt City members. The catered reception will be hosted by Ruth Reichl.\u003c/p>\n\u003cp>Time: 8:00pm-10:00pm\u003cbr>\nLocation: San Francisco Ferry Building\u003cbr>\nPrice: $100\u003cbr>\nTickets: \u003ca href=\"http://www.goodfoodawards.org/the-awards/ticketing/\">Good Food Awards\u003c/a> or \u003ca href=\"http://www.giltcity.com/san-francisco/goodfoodawards\">Gilt City\u003c/a>\u003c/p>\n\u003cp>GOOD FOOD AWARDS MARKETPLACE\u003c/p>\n\u003cp>On Saturday, January 14, there's an opportunity to taste the award-winning products by sustainable food producers from around the country, including Colorado cheesemakers, Utah chocolatiers, and Ohio picklers. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Time: 8:00am-2:00pm (8:00am-9:00am Exclusive Tasting)\u003cbr>\nLocation: San Francisco Ferry Building\u003cbr>\nTickets: Exclusive Tasting: $12 through \u003ca href=\"http://www.giltcity.com/san-francisco/goodfoodawards\">Gilt City\u003c/a>, General Admission: $5 at the door, Beer and Spirits Garden: $12 for 5 tastings, or \u003ca href=\"http://www.goodfoodawards.org/the-awards/ticketing/\">Good Food Awards\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/lisa1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/lisa1.jpg\" alt=\"Lisa Rogovin - Edible Excursions - Epicurean Concierge\" title=\"Lisa Rogovin - Edible Excursions - Epicurean Concierge\" width=\"300\" height=\"418\" class=\"alignleft size-full wp-image-37530\">\u003c/a>\u003c/p>\n\u003cp>I love treasure hunts, especially if cultural adventure and sampling delectable goodies are involved, so I was eager to join Edible Excursions’ new \u003ca href=\"http://www.edibleexcursions.net/japantown_tour.htm\">Japantown tour\u003c/a>. Although I consider myself pretty savvy when it comes to Japanese cuisine, epicurean concierge, Lisa Rogovin introduced me to a novel set of sweet and savory yummies hiding in plain sight. \u003c/p>\n\u003cp>The former ad exec for Gourmet Magazine, whose company provides tasting tours of the Mission, Ferry Building and Berkeley’s Gourmet Ghetto, was recently asked by Japantown’s Merchant Association to add a tour of the 4-block area centered on Post and Buchanan. After having done her cultural homework, Lisa ushered a half dozen of us through the warrens of a pair of concrete mall structures that anchor Japantown, as well as some surrounding streets in order to educate and tantalize our taste buds.\u003c/p>\n\u003cp>Surprisingly, our outing began with a non-Japanese beverage, a warm sweet potato latte at \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/07/sweet_potato_lattes_sooth_japa.php\">Yakiniq Café\u003c/a>, where owner Christy Hwang serves the traditional Korean comfort drink, made with sweet potato, syrup and foamed milk. Lisa informed us that besides Japanese shops and restaurants, Japantown encompasses a few Korean dining spots and even a \u003ca href=\"http://www.andersenbakery.com/\">Danish Bakery\u003c/a>. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>As we sipped our hot drinks in the funky, art-lined café, Lisa issued a gentle warning, “This will be three and a half hours of eating; so pace yourselves.” That caveat was promptly forgotten as soon as we drained our cups of foamy liquid.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sweet-potato-latte1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sweet-potato-latte1.jpg\" alt=\"sweet potato latte\" title=\"sweet potato latte\" width=\"560\" height=\"329\" class=\"alignnone size-full wp-image-37563\">\u003c/a>\u003c/p>\n\u003cp>On our walk to our next stop, Lisa gave us a short rundown on the history of Japantown, which began to take shape just after the 1906 earthquake when Japanese San Franciscans needed a place to gather for community support. At its height, it stretched for 36 blocks until WWII internment orders emptied the thriving neighborhood, uprooting its residents and merchants. After the war, many came back to rebuild their lives. In 1968, an urban renewal project bulldozed old Victorians and erected the imposing concrete buildings still at its center, whose fortress-like exterior may seem daunting to uninitiated visitors.\u003c/p>\n\u003cp>One artifact from the original Japantown that is very much alive is \u003ca href=\"http://www.benkyodocompany.com/\">Benkyodo\u003c/a>, an unassuming little diner and bakery, that makes traditional fresh mochi confections.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mochi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mochi.jpg\" alt=\"benkyodo mochi\" title=\"benkyodo mochi\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37356\">\u003c/a>\u003c/p>\n\u003cp>This family business opened in 1906, and is now run by brothers Ricky and Robert Okamura, grandsons of the original owner. Entering their long narrow café, we discovered a split personality: the right side features a low orange Formica counter, matching leatherette bar stools and a Coca Cola menu board with changeable red and black plastic letters that dates from the 50s. Fare and prices also seem to be frozen in time (hot dog $3.15, hamburger $3.10)—just the thing to attract a cadre of regulars. The left side is dominated by the bakery case, which on this late December Friday attracted a crowd of shoppers, standing in line to buy special handmade mochi and manju pastries for the New Year. We sampled chubby, chewy rice flour orbs filled with sweet red beans or blueberries.\u003c/p>\n\u003cp>Sadly, our next stop was a piece of Japantown history that was just about to close after 105 years in business, \u003ca href=\"http://www.sfexaminer.com/local/2011/12/sf-japantown-losing-105-year-old-landmark-sakai-market\">Uoki K. Sakai market\u003c/a>. There we tasted an earthy hijiki seaweed salad and crunchy burdock and carrot salad from their deli while Lisa clued us in on preparing sushi rice using rice vinegar powder sold at the store. There are two other markets still left in Japantown.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hijiki-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hijiki-collage.jpg\" alt=\"hijiki and burdock salads\" title=\"hijiki and burdock salads\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-37357\">\u003c/a>\u003c/p>\n\u003cp>From the oldest businesses, we transitioned to visit the latest addition to Japantown, the \u003ca href=\"http://www.newpeopleworld.com/\">New People\u003c/a> complex, a narrow, stylish white edifice which houses the SF Film Society, a café and retail stores such as \u003ca href=\"http://www.sousousf.blogspot.com/\">Sou-Sou\u003c/a> for tabi (divided shoes and socks) with bold fabric designs and \u003ca href=\"http://baby-aatp.blogspot.com/\">Baby the Stars Shine Bright\u003c/a> for Lolita frilly pink dresses. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/onigiri1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/onigiri1.jpg\" alt=\"\" title=\"onigiri\" width=\"300\" height=\"483\" class=\"alignleft size-full wp-image-37531\">\u003c/a>We stopped downstairs at \u003ca href=\"http://www.onigilly.com/\">Onigilly\u003c/a> for an updated version of the ubiquitous Japanese finger food, \u003cem>onigiri\u003c/em>, balls or triangles of white rice wrapped in seaweed, which may be stuffed with pickled plum or cooked salmon. In Japan, these portable meals are sold in train stations, convenience stores and are as much a part of bento lunchboxes as our PB&J sandwiches.\u003c/p>\n\u003cp>Onigilly (a play the American pronunciation of onigiri) is the creation of Koji Kanematsu, the first male to go through \u003ca href=\"http://www.lacocinasf.org\">La Cocina’s\u003c/a> food business incubator program. He updated the traditional snacks using brown rice and fillings such as eggplant, hijiki and spicy scallop, as well as the traditional pickled plum. Onigilly also operates a food cart in Justin Herman Plaza and other locations around town.\u003c/p>\n\u003cp>After this substantial snack and a quick tour of the trendy shops in New People, we headed across the street to the Japan Center. As we entered the busy mall, Lisa, an engaging and knowledgeable guide who was inspired by her own cultural curiosity, told us, “You’ll notice we won’t be having any sushi, tempura or teriyaki today. I want to introduce you to new things and demystify some Japanese dishes that might be unfamiliar to you.” \u003c/p>\n\u003cp>Our eating adventure continued at \u003ca href=\"http://www.mifune.com/\">Mifune Don\u003c/a>, where we sat down for another mainstay of real Japanese cooking that is not commonly known to foreigners. \u003ca href=\"http://en.wikipedia.org/wiki/Okonomiyaki\">Okonomiyaki\u003c/a> is called a “savory pancake” but the name literally means “what you like” and is a tasty way to use leftovers. These large grilled discs usually contain some combination of eggs, shredded yam, cabbage, meat, or seafood, topped with a special brown sauce and squiggles of Japanese mayonnaise. They are sprinkled with bonita shavings, whose eerie 3-D undulations seemed to be waving at me, inviting me to partake in this hearty, vegetable griddlecake. My first \u003cem>okonomiyaki\u003c/em> was a satisfying discovery and definitely will not be my last. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pancake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pancake.jpg\" alt=\"japanese pancake\" title=\"japanese pancake\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37361\">\u003c/a>\u003c/p>\n\u003cp>Then our group of locals and out of state visitors shifted into an intense assault on sweetness, starting with a neon-hued, mini Geisha float—green tea ice cream topped with red beans, green tea syrup and red mochi cubes at Carol Murata’s \u003ca href=\"http://www.yelp.com/biz/muratas-cafe-hana-san-francisco\">Café Hana\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/geisha-float1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/geisha-float1.jpg\" alt=\"geisha float\" title=\"geisha float\" width=\"560\" height=\"378\" class=\"alignnone size-full wp-image-37569\">\u003c/a>\u003c/p>\n\u003cp>For our second dessert, we strolled over to \u003ca href=\"http://www.yelp.com/biz/mays-coffee-shop-san-francisco\">May’s Coffee Shop\u003c/a>, run by Carol’s mother May Murata since 1973, to sample \u003cem>taiyaki\u003c/em>, a fish-shaped sweet with a long history. In Japanese culture, the sea bream is considered a symbol of good luck and these distinctively shaped pastries are made by pouring waffle-like batter into metal molded trays and topping with red beans, chocolate or other fillings. The two halves of the fish are then folded together and cooked until golden brown. They originated in Tokyo in 1909.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Taiyaki-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Taiyaki-collage.jpg\" alt=\"taiyaki fish pastry\" title=\"taiyaki fish pastry\" width=\"560\" height=\"404\" class=\"alignnone size-full wp-image-37364\">\u003c/a>\u003c/p>\n\u003cp>Full of lucky fish pastries, we ducked into \u003ca href=\"http://www.yelp.com/biz/nippon-ya-san-francisco\">Nippon-Ya\u003c/a>, a stylish shop specializing in \u003cem>omiyage\u003c/em>, the artfully wrapped regional specialties that Japanese visitors commonly bring back from their travels for friends and co-workers. Beautifully boxed mochi in fruit flavors, plus cookies, tea and other souvenirs from all over Japan are their most popular selections. We were offered tastes of creamy chocolate mochi.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/shop-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/shop-collage.jpg\" alt=\"Nippon Ya\" title=\"Nippon Ya\" width=\"560\" height=\"224\" class=\"alignnone size-full wp-image-37365\">\u003c/a>\u003c/p>\n\u003cp>On our way out of the building Lisa pointed out shops that carry stickers, stationery and fashion and then impossibly announced that it was time for lunch. A 3-course lunch at that, with \u003cem>wakame\u003c/em>, a slippery green seaweed salad, a pair of mini gyozas and a big bowl of steaming \u003cem>nabeyaki\u003c/em> noodle soup with vegetables, fish cake, chicken, shrimp tempura and udon or soba noodles. The key ingredient of the soup is the \u003cem>dashi\u003c/em> flavored broth and \u003ca href=\"http://www.mifune.com/\">Mifune\u003c/a> Bistro’s dashi had a strong, clear taste.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/soup1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/soup1.jpg\" alt=\"nabeyaki soup\" title=\"nabeyaki soup\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37579\">\u003c/a>\u003c/p>\n\u003cp>As I waddled out after lunch, much wiser and definitely much fuller than before I started the tour, I made mental note of the dozen new tastes I’d sampled, and wondered if this is how sumo wrestlers begin to build their girth.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.edibleexcursions.net/japantown_tour.htm\">Edible Excursions' Japantown tour\u003c/a> is offered every Friday and the second Saturday of the month, from 11-2:30, for $85. Itinerary may vary. \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/lisa1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/lisa1.jpg\" alt=\"Lisa Rogovin - Edible Excursions - Epicurean Concierge\" title=\"Lisa Rogovin - Edible Excursions - Epicurean Concierge\" width=\"300\" height=\"418\" class=\"alignleft size-full wp-image-37530\">\u003c/a>\u003c/p>\n\u003cp>I love treasure hunts, especially if cultural adventure and sampling delectable goodies are involved, so I was eager to join Edible Excursions’ new \u003ca href=\"http://www.edibleexcursions.net/japantown_tour.htm\">Japantown tour\u003c/a>. Although I consider myself pretty savvy when it comes to Japanese cuisine, epicurean concierge, Lisa Rogovin introduced me to a novel set of sweet and savory yummies hiding in plain sight. \u003c/p>\n\u003cp>The former ad exec for Gourmet Magazine, whose company provides tasting tours of the Mission, Ferry Building and Berkeley’s Gourmet Ghetto, was recently asked by Japantown’s Merchant Association to add a tour of the 4-block area centered on Post and Buchanan. After having done her cultural homework, Lisa ushered a half dozen of us through the warrens of a pair of concrete mall structures that anchor Japantown, as well as some surrounding streets in order to educate and tantalize our taste buds.\u003c/p>\n\u003cp>Surprisingly, our outing began with a non-Japanese beverage, a warm sweet potato latte at \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/07/sweet_potato_lattes_sooth_japa.php\">Yakiniq Café\u003c/a>, where owner Christy Hwang serves the traditional Korean comfort drink, made with sweet potato, syrup and foamed milk. Lisa informed us that besides Japanese shops and restaurants, Japantown encompasses a few Korean dining spots and even a \u003ca href=\"http://www.andersenbakery.com/\">Danish Bakery\u003c/a>. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>As we sipped our hot drinks in the funky, art-lined café, Lisa issued a gentle warning, “This will be three and a half hours of eating; so pace yourselves.” That caveat was promptly forgotten as soon as we drained our cups of foamy liquid.\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/sweet-potato-latte1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sweet-potato-latte1.jpg\" alt=\"sweet potato latte\" title=\"sweet potato latte\" width=\"560\" height=\"329\" class=\"alignnone size-full wp-image-37563\">\u003c/a>\u003c/p>\n\u003cp>On our walk to our next stop, Lisa gave us a short rundown on the history of Japantown, which began to take shape just after the 1906 earthquake when Japanese San Franciscans needed a place to gather for community support. At its height, it stretched for 36 blocks until WWII internment orders emptied the thriving neighborhood, uprooting its residents and merchants. After the war, many came back to rebuild their lives. In 1968, an urban renewal project bulldozed old Victorians and erected the imposing concrete buildings still at its center, whose fortress-like exterior may seem daunting to uninitiated visitors.\u003c/p>\n\u003cp>One artifact from the original Japantown that is very much alive is \u003ca href=\"http://www.benkyodocompany.com/\">Benkyodo\u003c/a>, an unassuming little diner and bakery, that makes traditional fresh mochi confections.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mochi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mochi.jpg\" alt=\"benkyodo mochi\" title=\"benkyodo mochi\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37356\">\u003c/a>\u003c/p>\n\u003cp>This family business opened in 1906, and is now run by brothers Ricky and Robert Okamura, grandsons of the original owner. Entering their long narrow café, we discovered a split personality: the right side features a low orange Formica counter, matching leatherette bar stools and a Coca Cola menu board with changeable red and black plastic letters that dates from the 50s. Fare and prices also seem to be frozen in time (hot dog $3.15, hamburger $3.10)—just the thing to attract a cadre of regulars. The left side is dominated by the bakery case, which on this late December Friday attracted a crowd of shoppers, standing in line to buy special handmade mochi and manju pastries for the New Year. We sampled chubby, chewy rice flour orbs filled with sweet red beans or blueberries.\u003c/p>\n\u003cp>Sadly, our next stop was a piece of Japantown history that was just about to close after 105 years in business, \u003ca href=\"http://www.sfexaminer.com/local/2011/12/sf-japantown-losing-105-year-old-landmark-sakai-market\">Uoki K. Sakai market\u003c/a>. There we tasted an earthy hijiki seaweed salad and crunchy burdock and carrot salad from their deli while Lisa clued us in on preparing sushi rice using rice vinegar powder sold at the store. There are two other markets still left in Japantown.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hijiki-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hijiki-collage.jpg\" alt=\"hijiki and burdock salads\" title=\"hijiki and burdock salads\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-37357\">\u003c/a>\u003c/p>\n\u003cp>From the oldest businesses, we transitioned to visit the latest addition to Japantown, the \u003ca href=\"http://www.newpeopleworld.com/\">New People\u003c/a> complex, a narrow, stylish white edifice which houses the SF Film Society, a café and retail stores such as \u003ca href=\"http://www.sousousf.blogspot.com/\">Sou-Sou\u003c/a> for tabi (divided shoes and socks) with bold fabric designs and \u003ca href=\"http://baby-aatp.blogspot.com/\">Baby the Stars Shine Bright\u003c/a> for Lolita frilly pink dresses. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/onigiri1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/onigiri1.jpg\" alt=\"\" title=\"onigiri\" width=\"300\" height=\"483\" class=\"alignleft size-full wp-image-37531\">\u003c/a>We stopped downstairs at \u003ca href=\"http://www.onigilly.com/\">Onigilly\u003c/a> for an updated version of the ubiquitous Japanese finger food, \u003cem>onigiri\u003c/em>, balls or triangles of white rice wrapped in seaweed, which may be stuffed with pickled plum or cooked salmon. In Japan, these portable meals are sold in train stations, convenience stores and are as much a part of bento lunchboxes as our PB&J sandwiches.\u003c/p>\n\u003cp>Onigilly (a play the American pronunciation of onigiri) is the creation of Koji Kanematsu, the first male to go through \u003ca href=\"http://www.lacocinasf.org\">La Cocina’s\u003c/a> food business incubator program. He updated the traditional snacks using brown rice and fillings such as eggplant, hijiki and spicy scallop, as well as the traditional pickled plum. Onigilly also operates a food cart in Justin Herman Plaza and other locations around town.\u003c/p>\n\u003cp>After this substantial snack and a quick tour of the trendy shops in New People, we headed across the street to the Japan Center. As we entered the busy mall, Lisa, an engaging and knowledgeable guide who was inspired by her own cultural curiosity, told us, “You’ll notice we won’t be having any sushi, tempura or teriyaki today. I want to introduce you to new things and demystify some Japanese dishes that might be unfamiliar to you.” \u003c/p>\n\u003cp>Our eating adventure continued at \u003ca href=\"http://www.mifune.com/\">Mifune Don\u003c/a>, where we sat down for another mainstay of real Japanese cooking that is not commonly known to foreigners. \u003ca href=\"http://en.wikipedia.org/wiki/Okonomiyaki\">Okonomiyaki\u003c/a> is called a “savory pancake” but the name literally means “what you like” and is a tasty way to use leftovers. These large grilled discs usually contain some combination of eggs, shredded yam, cabbage, meat, or seafood, topped with a special brown sauce and squiggles of Japanese mayonnaise. They are sprinkled with bonita shavings, whose eerie 3-D undulations seemed to be waving at me, inviting me to partake in this hearty, vegetable griddlecake. My first \u003cem>okonomiyaki\u003c/em> was a satisfying discovery and definitely will not be my last. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pancake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pancake.jpg\" alt=\"japanese pancake\" title=\"japanese pancake\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37361\">\u003c/a>\u003c/p>\n\u003cp>Then our group of locals and out of state visitors shifted into an intense assault on sweetness, starting with a neon-hued, mini Geisha float—green tea ice cream topped with red beans, green tea syrup and red mochi cubes at Carol Murata’s \u003ca href=\"http://www.yelp.com/biz/muratas-cafe-hana-san-francisco\">Café Hana\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/geisha-float1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/geisha-float1.jpg\" alt=\"geisha float\" title=\"geisha float\" width=\"560\" height=\"378\" class=\"alignnone size-full wp-image-37569\">\u003c/a>\u003c/p>\n\u003cp>For our second dessert, we strolled over to \u003ca href=\"http://www.yelp.com/biz/mays-coffee-shop-san-francisco\">May’s Coffee Shop\u003c/a>, run by Carol’s mother May Murata since 1973, to sample \u003cem>taiyaki\u003c/em>, a fish-shaped sweet with a long history. In Japanese culture, the sea bream is considered a symbol of good luck and these distinctively shaped pastries are made by pouring waffle-like batter into metal molded trays and topping with red beans, chocolate or other fillings. The two halves of the fish are then folded together and cooked until golden brown. They originated in Tokyo in 1909.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Taiyaki-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Taiyaki-collage.jpg\" alt=\"taiyaki fish pastry\" title=\"taiyaki fish pastry\" width=\"560\" height=\"404\" class=\"alignnone size-full wp-image-37364\">\u003c/a>\u003c/p>\n\u003cp>Full of lucky fish pastries, we ducked into \u003ca href=\"http://www.yelp.com/biz/nippon-ya-san-francisco\">Nippon-Ya\u003c/a>, a stylish shop specializing in \u003cem>omiyage\u003c/em>, the artfully wrapped regional specialties that Japanese visitors commonly bring back from their travels for friends and co-workers. Beautifully boxed mochi in fruit flavors, plus cookies, tea and other souvenirs from all over Japan are their most popular selections. We were offered tastes of creamy chocolate mochi.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/shop-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/shop-collage.jpg\" alt=\"Nippon Ya\" title=\"Nippon Ya\" width=\"560\" height=\"224\" class=\"alignnone size-full wp-image-37365\">\u003c/a>\u003c/p>\n\u003cp>On our way out of the building Lisa pointed out shops that carry stickers, stationery and fashion and then impossibly announced that it was time for lunch. A 3-course lunch at that, with \u003cem>wakame\u003c/em>, a slippery green seaweed salad, a pair of mini gyozas and a big bowl of steaming \u003cem>nabeyaki\u003c/em> noodle soup with vegetables, fish cake, chicken, shrimp tempura and udon or soba noodles. The key ingredient of the soup is the \u003cem>dashi\u003c/em> flavored broth and \u003ca href=\"http://www.mifune.com/\">Mifune\u003c/a> Bistro’s dashi had a strong, clear taste.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/soup1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/soup1.jpg\" alt=\"nabeyaki soup\" title=\"nabeyaki soup\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37579\">\u003c/a>\u003c/p>\n\u003cp>As I waddled out after lunch, much wiser and definitely much fuller than before I started the tour, I made mental note of the dozen new tastes I’d sampled, and wondered if this is how sumo wrestlers begin to build their girth.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The New \"Oaktown Spice Shop\" Charms Oakland ",
"title": "The New \"Oaktown Spice Shop\" Charms Oakland ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/exterior-spice-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/exterior-spice-shop.jpg\" alt=\"exterior oaktown spice shop\" title=\"exterior oaktown spice shop\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37271\">\u003c/a>\u003cbr>\nOftentimes the best, most successful businesses are those born from an understanding of a lack of something in a particular neighborhood. Such was the case with the \u003ca href=\"http://www.facebook.com/oaktownspiceshop\" target=\"_blank\">Oaktown Spice Shop\u003c/a>, John Beaver and Erica Perez's charming new spice shop in the Grand/Lakeshore neighborhood of Oakland. The first thing you'll notice about the space, once a men's clothing and shaving boutique, is the distinctly handsome aesthetic. The fixtures and shelving are all salvaged, and John searched high and low and pulled from his own personal collection to find the vintage scales and spice jars you'll see scattered about. It's the kind of space where each detail has been tended to, and you can sense right away that everything is in its rightful place. In that way, it feels very special. Very well-crafted. Very welcoming. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interior-spice-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interior-spice-shop.jpg\" alt=\"interior spice shop\" title=\"interior spice shop\" width=\"500\" height=\"367\" class=\"alignnone size-full wp-image-37272\">\u003c/a>\u003cbr>\n\u003cem>A Peek Inside Oaktown Spice Shop\u003c/em>\u003c/p>\n\u003cp>During my time there, I tasted two different kinds of cinnamon, and smelled the freshest cumin and coriander I've ever come across. I also learned about Tellicherry black peppercorns, which John described as fully ripened with a more refined flavor than traditional black peppercorn. When I told him I wasn't aware there were so many kinds of peppercorns, he likened the difference to varieties of tomatoes and how drastically they can differ in taste. After talking with John for just a moment, you realize you're dealing with a man who \u003cem>really \u003c/em>knows his spices and blends. From the common to the more obscure, you're in good hands here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/anise-and-nutmeg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/anise-and-nutmeg.jpg\" alt=\"ainse and nutmeg\" title=\"anise and nutmeg\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-37275\">\u003c/a>\u003cbr>\n\u003cem>Star Anise and Nutmeg\u003cbr>\n\u003c/em>\u003cbr>\nWhen John found out I was a baker, we chatted all about different varieties of cinnamon and vanilla, and I'm so looking forward to trying them out in apple and pear pies. If you're used to buying bulk spices at Whole Foods or other upscale grocery stores you're going to notice two things right away when you walk into Oaktown Spice Shop: first the prices are far better. Second, the spices are far, far fresher. You can open up the jars and take a sniff and it's possible that you won't even recognize some familiar spices you use often. This happened to me pretty quickly. New Year's Resolution #62. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grater-and-shelf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grater-and-shelf.jpg\" alt=\"spice grater and shelf\" title=\"spice grater and shelf\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-37276\">\u003c/a>\u003cbr>\n\u003cem>Spice Graters & Rows of Spices\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As far as where they get their high-quality selection, John and Erica don't directly import any spices themselves; they work with distributors they know and trust, and have spices and herbs from all over the world including India, Africa, China, and the Mediterranean. When asked what the most popular spice has been so far, John doesn't hesitate to answer that the smoked paprikas practically sell themselves. Perhaps it's because such ingredients are being listed in more and more recipes these days or maybe because they're smartly displayed right by the register. Regardless, locals are snatching them up. Big time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/paprika.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/paprika.jpg\" alt=\"paprika\" title=\"paprika\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37273\">\u003c/a>\u003cbr>\n\u003cem>Smoked paprika shelf!\u003c/em>\u003c/p>\n\u003cp>While they hold normal business hours now, they used to just be open on Saturdays while they worked out the kinks and got everything situated just right. Now that they're fully operational, John and Erica are starting to think about ways they can continue to reach out to the community and get people excited about spices. Erica and I talked about the possibility of having a booth at the farmers market, but for now they're taking things one step at a time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/John-and-Erica.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/John-and-Erica.jpg\" alt=\"john and erica\" title=\"John and Erica\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-37277\">\u003c/a>\u003cbr>\n\u003cem>Owners of the Oaktown Spice Shop helping customers: John Beaver and Erica Perez\u003c/em>\u003c/p>\n\u003cp>When I asked how on earth you fall into the spice business, John mentioned how he used to work at a spice shop back in Milwaukee, where he's from, and couldn't stop thinking about opening a shop here upon moving to Oakland. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/spice-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/spice-shop.jpg\" alt=\"spice shop\" title=\"spice shop\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-37274\">\u003c/a>\u003cbr>\n\u003cem>Cinnamon...and even more spices!\u003c/em>\u003c/p>\n\u003cp>The neighborhood was a logical choice as the couple lives close by. But it was also a good business decision. There is strong foot traffic and being so close to the Farmers Market, Whole Foods, and Trader Joe's inserts them into a dynamic food community with interested and eager customers who enjoy cooking, baking, and expanding their horizons. It's a win-win for everyone. And after a brief visit to the Oaktown Spice Shop last week, it's going to be an ongoing win for John and Erika. \u003c/p>\n\u003cp>\u003cstrong>Oaktown Spice Shop\u003c/strong>\u003cbr>\n530 Grand Ave., Oakland, CA 94610\u003cbr>\n(510) 201-5400\u003c/p>\n\u003cp>Hours: Tuesday-Friday: 12pm-7pm\u003cbr>\n Saturday: 10am-5pm\u003cbr>\n Sunday: 12pm-4pm\u003cbr>\n Closed Mondays\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Website is still under construction; like them on \u003ca href=\"http://www.facebook.com/oaktownspiceshop\">Facebook\u003c/a> to keep up to date. \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/exterior-spice-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/exterior-spice-shop.jpg\" alt=\"exterior oaktown spice shop\" title=\"exterior oaktown spice shop\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37271\">\u003c/a>\u003cbr>\nOftentimes the best, most successful businesses are those born from an understanding of a lack of something in a particular neighborhood. Such was the case with the \u003ca href=\"http://www.facebook.com/oaktownspiceshop\" target=\"_blank\">Oaktown Spice Shop\u003c/a>, John Beaver and Erica Perez's charming new spice shop in the Grand/Lakeshore neighborhood of Oakland. The first thing you'll notice about the space, once a men's clothing and shaving boutique, is the distinctly handsome aesthetic. The fixtures and shelving are all salvaged, and John searched high and low and pulled from his own personal collection to find the vintage scales and spice jars you'll see scattered about. It's the kind of space where each detail has been tended to, and you can sense right away that everything is in its rightful place. In that way, it feels very special. Very well-crafted. Very welcoming. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interior-spice-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/interior-spice-shop.jpg\" alt=\"interior spice shop\" title=\"interior spice shop\" width=\"500\" height=\"367\" class=\"alignnone size-full wp-image-37272\">\u003c/a>\u003cbr>\n\u003cem>A Peek Inside Oaktown Spice Shop\u003c/em>\u003c/p>\n\u003cp>During my time there, I tasted two different kinds of cinnamon, and smelled the freshest cumin and coriander I've ever come across. I also learned about Tellicherry black peppercorns, which John described as fully ripened with a more refined flavor than traditional black peppercorn. When I told him I wasn't aware there were so many kinds of peppercorns, he likened the difference to varieties of tomatoes and how drastically they can differ in taste. After talking with John for just a moment, you realize you're dealing with a man who \u003cem>really \u003c/em>knows his spices and blends. From the common to the more obscure, you're in good hands here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/anise-and-nutmeg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/anise-and-nutmeg.jpg\" alt=\"ainse and nutmeg\" title=\"anise and nutmeg\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-37275\">\u003c/a>\u003cbr>\n\u003cem>Star Anise and Nutmeg\u003cbr>\n\u003c/em>\u003cbr>\nWhen John found out I was a baker, we chatted all about different varieties of cinnamon and vanilla, and I'm so looking forward to trying them out in apple and pear pies. If you're used to buying bulk spices at Whole Foods or other upscale grocery stores you're going to notice two things right away when you walk into Oaktown Spice Shop: first the prices are far better. Second, the spices are far, far fresher. You can open up the jars and take a sniff and it's possible that you won't even recognize some familiar spices you use often. This happened to me pretty quickly. New Year's Resolution #62. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grater-and-shelf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grater-and-shelf.jpg\" alt=\"spice grater and shelf\" title=\"spice grater and shelf\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-37276\">\u003c/a>\u003cbr>\n\u003cem>Spice Graters & Rows of Spices\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As far as where they get their high-quality selection, John and Erica don't directly import any spices themselves; they work with distributors they know and trust, and have spices and herbs from all over the world including India, Africa, China, and the Mediterranean. When asked what the most popular spice has been so far, John doesn't hesitate to answer that the smoked paprikas practically sell themselves. Perhaps it's because such ingredients are being listed in more and more recipes these days or maybe because they're smartly displayed right by the register. Regardless, locals are snatching them up. Big time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/paprika.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/paprika.jpg\" alt=\"paprika\" title=\"paprika\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37273\">\u003c/a>\u003cbr>\n\u003cem>Smoked paprika shelf!\u003c/em>\u003c/p>\n\u003cp>While they hold normal business hours now, they used to just be open on Saturdays while they worked out the kinks and got everything situated just right. Now that they're fully operational, John and Erica are starting to think about ways they can continue to reach out to the community and get people excited about spices. Erica and I talked about the possibility of having a booth at the farmers market, but for now they're taking things one step at a time. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/John-and-Erica.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/John-and-Erica.jpg\" alt=\"john and erica\" title=\"John and Erica\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-37277\">\u003c/a>\u003cbr>\n\u003cem>Owners of the Oaktown Spice Shop helping customers: John Beaver and Erica Perez\u003c/em>\u003c/p>\n\u003cp>When I asked how on earth you fall into the spice business, John mentioned how he used to work at a spice shop back in Milwaukee, where he's from, and couldn't stop thinking about opening a shop here upon moving to Oakland. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/spice-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/spice-shop.jpg\" alt=\"spice shop\" title=\"spice shop\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-37274\">\u003c/a>\u003cbr>\n\u003cem>Cinnamon...and even more spices!\u003c/em>\u003c/p>\n\u003cp>The neighborhood was a logical choice as the couple lives close by. But it was also a good business decision. There is strong foot traffic and being so close to the Farmers Market, Whole Foods, and Trader Joe's inserts them into a dynamic food community with interested and eager customers who enjoy cooking, baking, and expanding their horizons. It's a win-win for everyone. And after a brief visit to the Oaktown Spice Shop last week, it's going to be an ongoing win for John and Erika. \u003c/p>\n\u003cp>\u003cstrong>Oaktown Spice Shop\u003c/strong>\u003cbr>\n530 Grand Ave., Oakland, CA 94610\u003cbr>\n(510) 201-5400\u003c/p>\n\u003cp>Hours: Tuesday-Friday: 12pm-7pm\u003cbr>\n Saturday: 10am-5pm\u003cbr>\n Sunday: 12pm-4pm\u003cbr>\n Closed Mondays\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Website is still under construction; like them on \u003ca href=\"http://www.facebook.com/oaktownspiceshop\">Facebook\u003c/a> to keep up to date. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Let Them Cook For You: Haven ",
"title": "Let Them Cook For You: Haven ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0070.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0070-e1326174935170.jpg\" alt=\"haven\" title=\"haven\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37425\">\u003c/a>\u003c/p>\n\u003cp>Before you make a reservation at \u003ca href=\"http://www.havenoakland.com/\">Haven\u003c/a>, the latest addition to chef / restauranteur \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel Patterson\u003c/a>'s growing restaurant group, be sure you are hungry. Very hungry. Once you enter the beautiful wooden door that leads into the dining room, you'll have to put your New Year's fitness resolutions temporarily on hold. Your resolve will most likely waver once you scan Haven's menu and start eyeing the roasted bone marrow and braised lamb. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0073.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0073-e1326174964457.jpg\" alt=\"exterior haven\" title=\"exterior haven\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37426\">\u003c/a>\u003c/p>\n\u003cp>Located in Jack London Square opposite \u003ca href=\"http://bocanova.com/\">Bocanova\u003c/a> and right next to \u003ca href=\"http://firstandlastchance.com/\">Heinold's First And Last Chance Saloon\u003c/a>, Haven settled into its space in mid-December of last year. In the main dining area, you can take in the view of the waterfront through its large wall of windows, or tuck yourself away in a more intimate corner of the bar.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0077.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0077-e1326174999269.jpg\" alt=\"haven bar\" title=\"haven bar\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37427\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Dark brown linen coasters, miniature tableaus of air plants, candles and ceramic salt cellars along with Heath dinnerware are the small formal touches that enliven the warm, natural decor of the rustic-modern space.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0081.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0081-e1326175109816.jpg\" alt=\"haven coaster\" title=\"haven coaster\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-37430\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0092.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0092-e1326175219954.jpg\" alt=\"air plant\" title=\"air plant\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37434\">\u003c/a>\u003cbr>\n\u003c/p>\n\u003cp>The ample wooden bar extends the length of the dining room and flanks the kitchen. If you enjoy a more theatrical dining experience, aim for a seat that affords you a view of the chef and her staff busy at work. We arrived early on a Monday night and were able to sit directly in front of the kitchen humming along with activity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0104.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0104-e1326175464885.jpg\" alt=\"bar\" title=\"bar\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37443\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0078.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0078-e1326175024566.jpg\" alt=\"kitchen\" title=\"kitchen\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37428\">\u003c/a>\u003cbr>\n\u003cem>Executive Chef Kim Alter (with the purple head scarf) and her staff at Haven\u003c/em>\u003c/p>\n\u003cp>I mentioned earlier that it's important to be as hungry as possible when dining at Haven. This is absolutely necessary if you choose the \"Let Us Cook For You\" option -- as my husband and I did -- and allow Executive Chef Kim Alter to spoil you with her 4 or 5-course family-style menu that's available for a table of two or more ($55/person for 4-courses, $65/person for 5). We elected to go with the decadent 5-course meal as this would give us a broad survey of Haven's offerings.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0080.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0080-e1326175060647.jpg\" alt=\"haven menu\" title=\"haven menu\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-37429\">\u003c/a>\u003c/p>\n\u003cp>The meal began with a simple and delicious amuse bouche of a white anchovy on a crostini with celery root puree. This was followed by a light, creamy fennel soup made with Meyer lemon preserves and pearl onions. The server poured each portion into our bowls tableside, which had been \"washed with absinthe\" for additional hints of anise. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0090.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0090-e1326175185419.jpg\" alt=\"amuse bouche haven\" title=\"amuse bouche haven\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37433\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0093.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0093-e1326175246405.jpg\" alt=\"fennel soup\" title=\"fennel soup\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37435\">\u003c/a>\u003c/p>\n\u003cp>I hope the housemade Parker House rolls that arrived in between the next course remain a staple of the restaurant, as they're probably the best ones you'll ever sink your teeth into. Salty and toasted on the outside, soft and pillowy on the inside, they were the perfect accompaniment to the Little Gem salad tossed in a gorgonzola dressing with celery, jalapeno peppers, and sprinkled with fried chicken skin. A small galvanized bucket filled with deep-fried caramelized Brussels sprouts seasoned with lime, mint and garlic had a delightful sweet and sour tang that reminded us of British \"chips\" with malt vinegar. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0094.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0094-e1326175277879.jpg\" alt=\"parker house rolls\" title=\"parker house rolls\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37436\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0095.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0095-e1326175301412.jpg\" alt=\"salad\" title=\"salad\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37437\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0096.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0096-e1326175328930.jpg\" alt=\"brussels sprouts\" title=\"brussels sprouts\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37438\">\u003c/a>\u003c/p>\n\u003cp>Following these three delicious renditions of classic comfort food was a twist on pasta carbonara. Haven's version with housemade fettucine noodles uses a thick-cut bacon that imparts a deep smoky flavor to the sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0097.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0097-e1326175357737.jpg\" alt=\"carbonara\" title=\"carbonara\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37439\">\u003c/a>\u003c/p>\n\u003cp>Next up was a bowlful of clams with seared turnips and garlic toast, which we used to sop up the rich bacon and bourbon broth. A side of crispy, mildy spicy fingerling potatoes with seaweed, shiro soy, miso -- an unusual combination that worked well -- completed this course. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0101.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0101-e1326175415716.jpg\" alt=\"clams\" title=\"clams\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37441\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0102-e1326175437570.jpg\" alt=\"potatoes\" title=\"potatoes\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37442\">\u003c/a>\u003c/p>\n\u003cp>Here's where we began to feel quite stuffed, but there was more to come. The best dishes of the evening were served to us personally by Chef Alter: a sous vide and confit-prepared chicken (a mix of breast and leg/wing, respectively) with a generous portion of wheat berries and roasted parsnips and carrots in a sweet Banyuls-foie sauce, along with a whimsical reinvention of shepherd's pie prepared with ground pork, topped with a delicate rutabaga-derived foam and fried fingerling potatoes. And there was a savory baked cauliflower dish (garnished with a few raw florets) made with cheese from Andante Dairy and served in a \u003cem>cazuela\u003c/em>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0100.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0100-e1326175387310.jpg\" alt=\"chef kim alter\" title=\"chef kim alter\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37440\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0106.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0106-e1326175577831.jpg\" alt=\"sous vide chicken\" title=\"sous vide chicken\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37444\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0107.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0107-e1326174882528.jpg\" alt=\"shepherds pie\" title=\"shepherds pie\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37445\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0108.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0108-e1326174842308.jpg\" alt=\"cauliflower\" title=\"cauliflower\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37446\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0089.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0089-e1326175150718.jpg\" alt=\"chef kim alter\" title=\"chef kim alter\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37432\">\u003c/a>\u003cbr>\n\u003cem>Chef Kim Alter plotting to fill our stomachs to the limit with dessert \u003c/em>\u003c/p>\n\u003cp>We had barely recovered from our main courses when the magnificent dessert courses arrived. The intermezzo was a grapefruit sherbet atop a tarragon custard, but the show-stopper was the baked California. Swirled with airy fennel meringue, filled with vanilla ice cream that rested on a lemony cookie crust and served with dollops of citrus and avocado, it was a sweet homage to native flavors. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0109.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0109-e1326174807242.jpg\" alt=\"grapefruit sorbet\" title=\"grapefruit sorbet\" width=\"550\" height=\"313\" class=\"alignnone size-full wp-image-37447\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0111.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0111-e1326174770870.jpg\" alt=\"baked california\" title=\"baked california\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37448\">\u003c/a>\u003c/p>\n\u003cp>When we finally put our forks down and savored the last bite of baked California, we had that same, blissfully full feeling as if it were Thanksgiving in January. Our hearty 5-course meal would have been plenty for three, so next time we'll sample some small plates or bring back a group to share in the bounty. And hats off to Chef Alter for a fine meal; I'm looking forward to the ongoing evolution of Haven. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Haven\u003c/strong>\u003cbr>\n\u003cstrong>Address: \u003c/strong>\u003ca href=\"http://www.bing.com/maps/default.aspx?v=2&pc=FACEBK&mid=8100&where1=44+Webster+Street%2C+Oakland%2C+CA+94612&FORM=FBKPL0&name=Haven+Restaurant&mkt=en-US\">map\u003c/a>\u003cbr>\n44 Webster Street\u003cbr>\nOakland, California 94612\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 663-4440\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Haven-Oakland/114954621945534\">Haven Oakland \u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/havenjacklondon\">@havenjacklondon\u003c/a>\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n5 pm - 10 pm\u003cbr>\nFriday & Saturday\u003cbr>\n5 - 11 pm\u003c/p>\n\n",
"disqusIdentifier": "37424 http://blogs.kqed.org/bayareabites/?p=37424",
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"excerpt": "Before you make a reservation at Haven, the latest addition to chef / restauranteur Daniel Patterson's growing restaurant group, be sure you are hungry. Very hungry.",
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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/IMG_0070.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0070-e1326174935170.jpg\" alt=\"haven\" title=\"haven\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37425\">\u003c/a>\u003c/p>\n\u003cp>Before you make a reservation at \u003ca href=\"http://www.havenoakland.com/\">Haven\u003c/a>, the latest addition to chef / restauranteur \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel Patterson\u003c/a>'s growing restaurant group, be sure you are hungry. Very hungry. Once you enter the beautiful wooden door that leads into the dining room, you'll have to put your New Year's fitness resolutions temporarily on hold. Your resolve will most likely waver once you scan Haven's menu and start eyeing the roasted bone marrow and braised lamb. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0073.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0073-e1326174964457.jpg\" alt=\"exterior haven\" title=\"exterior haven\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37426\">\u003c/a>\u003c/p>\n\u003cp>Located in Jack London Square opposite \u003ca href=\"http://bocanova.com/\">Bocanova\u003c/a> and right next to \u003ca href=\"http://firstandlastchance.com/\">Heinold's First And Last Chance Saloon\u003c/a>, Haven settled into its space in mid-December of last year. In the main dining area, you can take in the view of the waterfront through its large wall of windows, or tuck yourself away in a more intimate corner of the bar.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0077.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0077-e1326174999269.jpg\" alt=\"haven bar\" title=\"haven bar\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37427\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Dark brown linen coasters, miniature tableaus of air plants, candles and ceramic salt cellars along with Heath dinnerware are the small formal touches that enliven the warm, natural decor of the rustic-modern space.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0081.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0081-e1326175109816.jpg\" alt=\"haven coaster\" title=\"haven coaster\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-37430\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0092.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0092-e1326175219954.jpg\" alt=\"air plant\" title=\"air plant\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37434\">\u003c/a>\u003cbr>\n\u003c/p>\n\u003cp>The ample wooden bar extends the length of the dining room and flanks the kitchen. If you enjoy a more theatrical dining experience, aim for a seat that affords you a view of the chef and her staff busy at work. We arrived early on a Monday night and were able to sit directly in front of the kitchen humming along with activity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0104.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0104-e1326175464885.jpg\" alt=\"bar\" title=\"bar\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37443\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0078.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0078-e1326175024566.jpg\" alt=\"kitchen\" title=\"kitchen\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37428\">\u003c/a>\u003cbr>\n\u003cem>Executive Chef Kim Alter (with the purple head scarf) and her staff at Haven\u003c/em>\u003c/p>\n\u003cp>I mentioned earlier that it's important to be as hungry as possible when dining at Haven. This is absolutely necessary if you choose the \"Let Us Cook For You\" option -- as my husband and I did -- and allow Executive Chef Kim Alter to spoil you with her 4 or 5-course family-style menu that's available for a table of two or more ($55/person for 4-courses, $65/person for 5). We elected to go with the decadent 5-course meal as this would give us a broad survey of Haven's offerings.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0080.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0080-e1326175060647.jpg\" alt=\"haven menu\" title=\"haven menu\" width=\"550\" height=\"412\" class=\"alignnone size-full wp-image-37429\">\u003c/a>\u003c/p>\n\u003cp>The meal began with a simple and delicious amuse bouche of a white anchovy on a crostini with celery root puree. This was followed by a light, creamy fennel soup made with Meyer lemon preserves and pearl onions. The server poured each portion into our bowls tableside, which had been \"washed with absinthe\" for additional hints of anise. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0090.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0090-e1326175185419.jpg\" alt=\"amuse bouche haven\" title=\"amuse bouche haven\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37433\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0093.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0093-e1326175246405.jpg\" alt=\"fennel soup\" title=\"fennel soup\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37435\">\u003c/a>\u003c/p>\n\u003cp>I hope the housemade Parker House rolls that arrived in between the next course remain a staple of the restaurant, as they're probably the best ones you'll ever sink your teeth into. Salty and toasted on the outside, soft and pillowy on the inside, they were the perfect accompaniment to the Little Gem salad tossed in a gorgonzola dressing with celery, jalapeno peppers, and sprinkled with fried chicken skin. A small galvanized bucket filled with deep-fried caramelized Brussels sprouts seasoned with lime, mint and garlic had a delightful sweet and sour tang that reminded us of British \"chips\" with malt vinegar. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0094.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0094-e1326175277879.jpg\" alt=\"parker house rolls\" title=\"parker house rolls\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37436\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0095.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0095-e1326175301412.jpg\" alt=\"salad\" title=\"salad\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37437\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0096.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0096-e1326175328930.jpg\" alt=\"brussels sprouts\" title=\"brussels sprouts\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37438\">\u003c/a>\u003c/p>\n\u003cp>Following these three delicious renditions of classic comfort food was a twist on pasta carbonara. Haven's version with housemade fettucine noodles uses a thick-cut bacon that imparts a deep smoky flavor to the sauce.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0097.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0097-e1326175357737.jpg\" alt=\"carbonara\" title=\"carbonara\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37439\">\u003c/a>\u003c/p>\n\u003cp>Next up was a bowlful of clams with seared turnips and garlic toast, which we used to sop up the rich bacon and bourbon broth. A side of crispy, mildy spicy fingerling potatoes with seaweed, shiro soy, miso -- an unusual combination that worked well -- completed this course. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0101.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0101-e1326175415716.jpg\" alt=\"clams\" title=\"clams\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37441\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0102.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0102-e1326175437570.jpg\" alt=\"potatoes\" title=\"potatoes\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37442\">\u003c/a>\u003c/p>\n\u003cp>Here's where we began to feel quite stuffed, but there was more to come. The best dishes of the evening were served to us personally by Chef Alter: a sous vide and confit-prepared chicken (a mix of breast and leg/wing, respectively) with a generous portion of wheat berries and roasted parsnips and carrots in a sweet Banyuls-foie sauce, along with a whimsical reinvention of shepherd's pie prepared with ground pork, topped with a delicate rutabaga-derived foam and fried fingerling potatoes. And there was a savory baked cauliflower dish (garnished with a few raw florets) made with cheese from Andante Dairy and served in a \u003cem>cazuela\u003c/em>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0100.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0100-e1326175387310.jpg\" alt=\"chef kim alter\" title=\"chef kim alter\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37440\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0106.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0106-e1326175577831.jpg\" alt=\"sous vide chicken\" title=\"sous vide chicken\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37444\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0107.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0107-e1326174882528.jpg\" alt=\"shepherds pie\" title=\"shepherds pie\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37445\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0108.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0108-e1326174842308.jpg\" alt=\"cauliflower\" title=\"cauliflower\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37446\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0089.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0089-e1326175150718.jpg\" alt=\"chef kim alter\" title=\"chef kim alter\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37432\">\u003c/a>\u003cbr>\n\u003cem>Chef Kim Alter plotting to fill our stomachs to the limit with dessert \u003c/em>\u003c/p>\n\u003cp>We had barely recovered from our main courses when the magnificent dessert courses arrived. The intermezzo was a grapefruit sherbet atop a tarragon custard, but the show-stopper was the baked California. Swirled with airy fennel meringue, filled with vanilla ice cream that rested on a lemony cookie crust and served with dollops of citrus and avocado, it was a sweet homage to native flavors. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0109.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0109-e1326174807242.jpg\" alt=\"grapefruit sorbet\" title=\"grapefruit sorbet\" width=\"550\" height=\"313\" class=\"alignnone size-full wp-image-37447\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0111.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0111-e1326174770870.jpg\" alt=\"baked california\" title=\"baked california\" width=\"550\" height=\"308\" class=\"alignnone size-full wp-image-37448\">\u003c/a>\u003c/p>\n\u003cp>When we finally put our forks down and savored the last bite of baked California, we had that same, blissfully full feeling as if it were Thanksgiving in January. Our hearty 5-course meal would have been plenty for three, so next time we'll sample some small plates or bring back a group to share in the bounty. And hats off to Chef Alter for a fine meal; I'm looking forward to the ongoing evolution of Haven. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Haven\u003c/strong>\u003cbr>\n\u003cstrong>Address: \u003c/strong>\u003ca href=\"http://www.bing.com/maps/default.aspx?v=2&pc=FACEBK&mid=8100&where1=44+Webster+Street%2C+Oakland%2C+CA+94612&FORM=FBKPL0&name=Haven+Restaurant&mkt=en-US\">map\u003c/a>\u003cbr>\n44 Webster Street\u003cbr>\nOakland, California 94612\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 663-4440\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/pages/Haven-Oakland/114954621945534\">Haven Oakland \u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/#!/havenjacklondon\">@havenjacklondon\u003c/a>\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\n5 pm - 10 pm\u003cbr>\nFriday & Saturday\u003cbr>\n5 - 11 pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/CfakepathCoffee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/CfakepathCoffee.jpg\" alt=\"Coffee photo: kennejima on Flickr\" title=\"Coffee photo: kennejima on Flickr\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-37411\">\u003c/a>The Bay Area has been at the forefront of a coffee renaissance in recent years, and local boutique companies like Blue Bottle, Ritual and Four Barrel are now spreading their roasting philosophy -- and their coffee beans -- across the country. KQED's Forum talks to some of the entrepreneurs behind the so-called \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">third-wave\u003c/a>\" coffee movement.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201201091000\">Original Broadcast:\u003c/a> Mon, Jan 9, 2012 -- 10:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201201091000.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/R201201091000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Scott Shafer\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Eileen Hassi, owner of \u003ca href=\"http://www.ritualroasters.com/\">Ritual Coffee Roasters\u003c/a>\u003c/li>\n\u003cli>James Freeman, owner of \u003ca href=\"http://www.bluebottlecoffee.net/wholesale/overview/\">Blue Bottle Coffee\u003c/a>\u003c/li>\n\u003cli>Jeremy Tooker, owner of \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related BAB posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">3rd Wave Coffee Roasting in the Bay Area\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/30/bay-area-coffee-roasters-food-wine-this-week/\">Bay Area Coffee Roasters: Food & Wine This Week\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "The Bay Area has been at the forefront of a coffee renaissance in recent years, and local boutique companies like Blue Bottle, Ritual and Four Barrel are now spreading their roasting philosophy -- and their coffee beans -- across the country. KQED's Forum talks to some of the entrepreneurs behind the so-called \"third-wave\" coffee movement.",
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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/CfakepathCoffee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/CfakepathCoffee.jpg\" alt=\"Coffee photo: kennejima on Flickr\" title=\"Coffee photo: kennejima on Flickr\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-37411\">\u003c/a>The Bay Area has been at the forefront of a coffee renaissance in recent years, and local boutique companies like Blue Bottle, Ritual and Four Barrel are now spreading their roasting philosophy -- and their coffee beans -- across the country. KQED's Forum talks to some of the entrepreneurs behind the so-called \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">third-wave\u003c/a>\" coffee movement.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201201091000\">Original Broadcast:\u003c/a> Mon, Jan 9, 2012 -- 10:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201201091000.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/R201201091000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Scott Shafer\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Eileen Hassi, owner of \u003ca href=\"http://www.ritualroasters.com/\">Ritual Coffee Roasters\u003c/a>\u003c/li>\n\u003cli>James Freeman, owner of \u003ca href=\"http://www.bluebottlecoffee.net/wholesale/overview/\">Blue Bottle Coffee\u003c/a>\u003c/li>\n\u003cli>Jeremy Tooker, owner of \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related BAB posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">3rd Wave Coffee Roasting in the Bay Area\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/30/bay-area-coffee-roasters-food-wine-this-week/\">Bay Area Coffee Roasters: Food & Wine This Week\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Milling at the Bale Grist Mill ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bale-grist-mill.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bale-grist-mill.jpg\" alt=\"Bale Grist Mill\" title=\"Bale Grist Mill\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37404\">\u003c/a>\u003c/p>\n\u003cp>I’ll admit it: my kitchen obsessions aren’t hip. If they were, I’d have a cleaver slung on my hip, bacon smoking in the backyard, a burr grinder and Hario pour-over kettle on the counter for brewing my \u003ca href=\"http://thebolditalic.com/sandersnoah/stories/928-howve-you-bean\">home-roasted coffee beans\u003c/a>, kimchee fermenting stinkily on the porch next to a carboy of triple-hopped homemade ale. Meat, salt, booze, caffeine, and above all, funky slow rot: such is DIY hipness, 2012 style. \u003c/p>\n\u003cp>But the thing is, I’m a nice Jewish girl unmoved by bacon’s siren call. Beer is not my drink, madly bitter beer even less so. My nerves are easily unhinged by San Francisco’s high-octane \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">third-wave coffee\u003c/a>; what I need in the morning is not a tepid single mug brewed at tai-chi speed but a tall French press of good decaf poured three-to-one with hot milk. While I love fermented products in theory (and on my plate when I’m out of the house), uncontrolled bacterial action in my own kitchen unnerves me. I can taste mold at fifty paces; blue cheese and all its green-streaked brethren revolts me. \u003c/p>\n\u003cp>Instead, I have this thing for grain. For wheat, in particular, and how uncool is that, in this moment of all things gluten-free? I love windmills and grist mills run by water wheels. I’ll find any excuse to detour to a good bread bakery. Oven spring—when a previously sluggish loaf of dough suddenly leaps up to double its size during baking—strikes joy in my heart. I will never buy a bread machine, not so long as I have a bowl, my hands, and an oven. \u003c/p>\n\u003cp>It really does make a difference, getting fresh, good flour for your bread baking. Standard, brand-name paper-bagged whole wheat from the supermarket: fine, just fine. But fresh from the mill, especially if it’s from recently, locally grown grain: well, that’s going to make you some amazing bread. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I learned this first hand when I worked as an apprentice at the \u003ca href=\"http://casfs.ucsc.edu\">CASFS\u003c/a> educational farm at UC Santa Cruz. We sowed a quarter-acre with three strains of heirloom wheat, chewed the milky kernels as they swelled, dried, and turned golden in the sun, scythed the stalks by hand then fed them into a noisy threshing machine. The result? Buckets of whole wheat berries, ground into flour and baked into the most alive bread I’ve ever made. \u003c/p>\n\u003cp>This fondness for mills started in childhood, with summertime visits to the \u003ca href=\"http://www.nha.org/sites/oldmill.html\">Old Mill\u003c/a> on Nantucket, whose sweeping sails dominated the low-slung island's horizon from any direction. In Minneapolis, I toured the excellent \u003ca href=\"http://www.millcitymuseum.org\">Mill City Museum\u003c/a>, on the site of a formerly dilapidated flour mill, then brought home bags of heirloom wheat berries and freshly ground flour and polenta from the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/10/twin-cities-eats/\">Mill City Farmers' Market\u003c/a>. In Arkansas, I made dozens of biscuits from cornmeal ground at the \u003ca href=\"http://www.wareaglemill.com\">War Eagle Grist Mill\u003c/a>, a historic water-wheel mill that still produces dozens of flours (the mystique may have been upped by getting to drive there in a purple \u003ca href=\"http://www.lotuscars.com/en/index\">Lotus\u003c/a> with the mill's current owner, now in her 70s). Through the \u003ca href=\"http://www.boiledpeanuts.com\">Lee Brothers’ Boiled Peanuts catalog\u003c/a>, I’ve special-ordered \u003ca href=\"http://www.oldmillofguilford.com\">Guilford Mills’\u003c/a> remarkable grits, which are stone-ground in a North Carolina grist mill dating back to the 18th century. \u003c/p>\n\u003cp>And here, we are lucky enough to have the \u003ca href=\"http://www.parks.ca.gov/?page_id=482\">Bale Grist Mill\u003c/a>, right next to the lovely, hike-worthy Bothe Napa State Park, tucked among the vineyards, oaks, and manzanitas, right off Highway 29 between Calistoga and St. Helena. The mill was fully restored a few years ago, and is open for milling tours most weekends, three dollars well spent. \u003c/p>\n\u003cp>If you were the kid (or grownup) who pored over David Macauley’s \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0395938473/kqedorg-20\">The New Way Things Work\u003c/a>, this is the tour for you. Milling with a water wheel makes basic physics come to rattling life, energy and motion transformed through simple engineering into productivity. It’s also a delight for grammar and etymology geeks: little did I know how many common words and phrases--“nose to the grindstone,” “cockeyed,” “fair to middling”--derive from milling. You put your nose to the grindstone to sniff for ozone, the smell you get in the air after a lightning strike; the scent of it can mean that the two millstones have become unbalanced, knocking into each other and striking sparks from the friction. Fair to middling are the two central grades of flour to emerge from the bolter, bookended by fine and coarse; if you’re feeling “fair to middling,” you’re right in the middle, so-so. \u003c/p>\n\u003cp>But now is the time to get to this mill for a visit. As well-loved as the grist mill is, its future is uncertain, thanks to stringent cutbacks in California's parks budget. As detailed in a recent \u003ca href=\"http://napavalleyregister.com/news/local/ffd482f6-3832-11e1-9d98-001871e3ce6c.html\">Napa Register article about local park closures\u003c/a>, both Napa Bothe Park and the Bale Grist Mill could be closed to the public as early as February, unless two local park groups, the Napa County Regional Parks and Open Space District and the Napa Valley State Parks Association, get approval (and funding) to take over the parks from the state this spring. It's ironic, of course, that such a historical resource could shut down just as a groundswell of \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2012/01/03/MN8D1MIA7G.DTL\">consumer interest in local grains\u003c/a> and grain products is rising. \u003c/p>\n\u003cp>For the moment, the Bale Grist Mill sells polenta, cornmeal, spelt, buckwheat, rye, and whole-wheat flours, all ground in the mill. Although, for liability reasons, the flours are marked \"not for human consumption,\" the millers are scrupulous about cleanliness and sanitation during the milling and storage process. Any grain or flour touched or spilled during the milling process goes into a big bag marked \"sweeps.\" A local farmer picks all the sweeps once a week, a welcome addition to his pigs' daily mash. Using both raw wheat kernels (wheat berries) and the mill's coarse, bran-rich bread flour, I made a dense, almost scone-like whole grain loaf inspired by the recipe for \"Holly's Whole Wheat Bread\" in Romney Steele's book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0740779141/kqedorg-20\">My Nepenthe\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Wheat Berry Bread with Fruit and Nuts\u003c/strong>\u003cbr>\n\u003cem>Adjust the combination of dried fruit, seeds, and nuts depending on what's in your pantry, and what you like best. Dried persimmons, often available at Bay Area farmers' markets at this time of year, add bright color and a pleasant sweet chewiness to the finished bread. \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bread.jpg\" alt=\"Wheat Berry Bread with Fruit and Nuts\" title=\"Wheat Berry Bread with Fruit and Nuts\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37403\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 loaves\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 90 minutes, plus 3 hours' rising time\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 45 to 60 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 2 hours, 15 to 30 minutes, plus 3 hours' rising time\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup whole raw wheat or spelt berries\u003cbr>\n3 cups water\u003cbr>\n1 1/2 cups whole milk\u003cbr>\n3 tablespoons butter\u003cbr>\n1/3 cup honey\u003cbr>\n1 package (2 1/2 tsp) active dry yeast, or 1 oz fresh (cake) yeast\u003cbr>\n5 1/2 cups whole-wheat flour, plus more for the work surface\u003cbr>\n2 tbsp ground flax seed (optional)\u003cbr>\n2 teaspoons salt\u003cbr>\n1 cup raisins, dried cranberries, or chopped dried apricots or persimmons, soaked in hot water to cover for 10 minutes if very dry or wizened\u003cbr>\n1/4 cup unsalted sunflower or pumpkin seeds, plus 2 tablespoons for sprinkling, lightly toasted\u003cbr>\n1/2 cup hazelnuts, pecans, or walnuts, lightly toasted and roughly chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cover wheat berries with 3 cups water in a medium saucepan. Over medium heat, bring to simmer. Reduce heat, cover, and cook gently for 1 hour, until berries have softened and are tender to the bite but not mushy. They will absorb most of the water; drain any excess in a colander. (Step 1 can be done up to 4 days before you make your bread; store cooked and drained wheat berries in the refrigerator until needed.) \u003c/p>\n\u003cp>2. In a medium saucepan, heat milk until just beginning to bubble around the edges. Add butter, honey, and salt. Stir to dissolve, then let cool until tepid. \u003c/p>\n\u003cp>3. In a large bowl, sprinkle or crumble yeast over 1/4 cup lukewarm water. Let stand for a few minutes, then whisk vigorously to dissolve any remaining yeast. Beat in the milk mixture and 5 cups of the flour, mixing to form a soft dough. Stir in wheat berries, raisins or other dried fruit, 1/4 cup of sunflower or pumpkin seeds, and nuts. \u003c/p>\n\u003cp>4. Sprinkle flour over your counter or work table. Scoop the dough onto the work surface and knead for about 6 minutes, adding more flour (up to an additional 1/2 cup) in increments to keep dough from getting too sticky. Various errant mix-ins will try to push their way to freedom by popping out of the dough as you knead. Don’t let them get away with this; push them back into the dough and continue kneading until dough feels elastic and smooth. \u003c/p>\n\u003cp>5. Wash and butter your large bowl. Put the dough back into it, turning it over to coat with butter. Cover with a clean damp kitchen towel. Let rise in a warm place for 1 1/2 to 2 hours, or in a cool place for 3 hours.\u003c/p>\n\u003cp>6. Deflate the dough by sinking a fist into it. Divide in half and shape into two loaves. Grease two 8\"-by-5\" loaf pans. Put shaped dough into pans, cover with damp towel, and let rise again for another 45 to 60 minutes, until loaves have doubled in bulk. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>7. Preheat oven to 375 degrees F. Brush the top of each loaf with milk and sprinkle with sunflower seeds. Bake loaves for 45 to 50 minutes, until well-browned. Let cool in pans for 15 minutes, then remove from pans and continue cooling on a rack.\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/bale-grist-mill.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bale-grist-mill.jpg\" alt=\"Bale Grist Mill\" title=\"Bale Grist Mill\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37404\">\u003c/a>\u003c/p>\n\u003cp>I’ll admit it: my kitchen obsessions aren’t hip. If they were, I’d have a cleaver slung on my hip, bacon smoking in the backyard, a burr grinder and Hario pour-over kettle on the counter for brewing my \u003ca href=\"http://thebolditalic.com/sandersnoah/stories/928-howve-you-bean\">home-roasted coffee beans\u003c/a>, kimchee fermenting stinkily on the porch next to a carboy of triple-hopped homemade ale. Meat, salt, booze, caffeine, and above all, funky slow rot: such is DIY hipness, 2012 style. \u003c/p>\n\u003cp>But the thing is, I’m a nice Jewish girl unmoved by bacon’s siren call. Beer is not my drink, madly bitter beer even less so. My nerves are easily unhinged by San Francisco’s high-octane \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">third-wave coffee\u003c/a>; what I need in the morning is not a tepid single mug brewed at tai-chi speed but a tall French press of good decaf poured three-to-one with hot milk. While I love fermented products in theory (and on my plate when I’m out of the house), uncontrolled bacterial action in my own kitchen unnerves me. I can taste mold at fifty paces; blue cheese and all its green-streaked brethren revolts me. \u003c/p>\n\u003cp>Instead, I have this thing for grain. For wheat, in particular, and how uncool is that, in this moment of all things gluten-free? I love windmills and grist mills run by water wheels. I’ll find any excuse to detour to a good bread bakery. Oven spring—when a previously sluggish loaf of dough suddenly leaps up to double its size during baking—strikes joy in my heart. I will never buy a bread machine, not so long as I have a bowl, my hands, and an oven. \u003c/p>\n\u003cp>It really does make a difference, getting fresh, good flour for your bread baking. Standard, brand-name paper-bagged whole wheat from the supermarket: fine, just fine. But fresh from the mill, especially if it’s from recently, locally grown grain: well, that’s going to make you some amazing bread. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I learned this first hand when I worked as an apprentice at the \u003ca href=\"http://casfs.ucsc.edu\">CASFS\u003c/a> educational farm at UC Santa Cruz. We sowed a quarter-acre with three strains of heirloom wheat, chewed the milky kernels as they swelled, dried, and turned golden in the sun, scythed the stalks by hand then fed them into a noisy threshing machine. The result? Buckets of whole wheat berries, ground into flour and baked into the most alive bread I’ve ever made. \u003c/p>\n\u003cp>This fondness for mills started in childhood, with summertime visits to the \u003ca href=\"http://www.nha.org/sites/oldmill.html\">Old Mill\u003c/a> on Nantucket, whose sweeping sails dominated the low-slung island's horizon from any direction. In Minneapolis, I toured the excellent \u003ca href=\"http://www.millcitymuseum.org\">Mill City Museum\u003c/a>, on the site of a formerly dilapidated flour mill, then brought home bags of heirloom wheat berries and freshly ground flour and polenta from the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/10/twin-cities-eats/\">Mill City Farmers' Market\u003c/a>. In Arkansas, I made dozens of biscuits from cornmeal ground at the \u003ca href=\"http://www.wareaglemill.com\">War Eagle Grist Mill\u003c/a>, a historic water-wheel mill that still produces dozens of flours (the mystique may have been upped by getting to drive there in a purple \u003ca href=\"http://www.lotuscars.com/en/index\">Lotus\u003c/a> with the mill's current owner, now in her 70s). Through the \u003ca href=\"http://www.boiledpeanuts.com\">Lee Brothers’ Boiled Peanuts catalog\u003c/a>, I’ve special-ordered \u003ca href=\"http://www.oldmillofguilford.com\">Guilford Mills’\u003c/a> remarkable grits, which are stone-ground in a North Carolina grist mill dating back to the 18th century. \u003c/p>\n\u003cp>And here, we are lucky enough to have the \u003ca href=\"http://www.parks.ca.gov/?page_id=482\">Bale Grist Mill\u003c/a>, right next to the lovely, hike-worthy Bothe Napa State Park, tucked among the vineyards, oaks, and manzanitas, right off Highway 29 between Calistoga and St. Helena. The mill was fully restored a few years ago, and is open for milling tours most weekends, three dollars well spent. \u003c/p>\n\u003cp>If you were the kid (or grownup) who pored over David Macauley’s \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0395938473/kqedorg-20\">The New Way Things Work\u003c/a>, this is the tour for you. Milling with a water wheel makes basic physics come to rattling life, energy and motion transformed through simple engineering into productivity. It’s also a delight for grammar and etymology geeks: little did I know how many common words and phrases--“nose to the grindstone,” “cockeyed,” “fair to middling”--derive from milling. You put your nose to the grindstone to sniff for ozone, the smell you get in the air after a lightning strike; the scent of it can mean that the two millstones have become unbalanced, knocking into each other and striking sparks from the friction. Fair to middling are the two central grades of flour to emerge from the bolter, bookended by fine and coarse; if you’re feeling “fair to middling,” you’re right in the middle, so-so. \u003c/p>\n\u003cp>But now is the time to get to this mill for a visit. As well-loved as the grist mill is, its future is uncertain, thanks to stringent cutbacks in California's parks budget. As detailed in a recent \u003ca href=\"http://napavalleyregister.com/news/local/ffd482f6-3832-11e1-9d98-001871e3ce6c.html\">Napa Register article about local park closures\u003c/a>, both Napa Bothe Park and the Bale Grist Mill could be closed to the public as early as February, unless two local park groups, the Napa County Regional Parks and Open Space District and the Napa Valley State Parks Association, get approval (and funding) to take over the parks from the state this spring. It's ironic, of course, that such a historical resource could shut down just as a groundswell of \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2012/01/03/MN8D1MIA7G.DTL\">consumer interest in local grains\u003c/a> and grain products is rising. \u003c/p>\n\u003cp>For the moment, the Bale Grist Mill sells polenta, cornmeal, spelt, buckwheat, rye, and whole-wheat flours, all ground in the mill. Although, for liability reasons, the flours are marked \"not for human consumption,\" the millers are scrupulous about cleanliness and sanitation during the milling and storage process. Any grain or flour touched or spilled during the milling process goes into a big bag marked \"sweeps.\" A local farmer picks all the sweeps once a week, a welcome addition to his pigs' daily mash. Using both raw wheat kernels (wheat berries) and the mill's coarse, bran-rich bread flour, I made a dense, almost scone-like whole grain loaf inspired by the recipe for \"Holly's Whole Wheat Bread\" in Romney Steele's book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0740779141/kqedorg-20\">My Nepenthe\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Wheat Berry Bread with Fruit and Nuts\u003c/strong>\u003cbr>\n\u003cem>Adjust the combination of dried fruit, seeds, and nuts depending on what's in your pantry, and what you like best. Dried persimmons, often available at Bay Area farmers' markets at this time of year, add bright color and a pleasant sweet chewiness to the finished bread. \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bread.jpg\" alt=\"Wheat Berry Bread with Fruit and Nuts\" title=\"Wheat Berry Bread with Fruit and Nuts\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37403\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 loaves\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 90 minutes, plus 3 hours' rising time\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 45 to 60 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 2 hours, 15 to 30 minutes, plus 3 hours' rising time\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup whole raw wheat or spelt berries\u003cbr>\n3 cups water\u003cbr>\n1 1/2 cups whole milk\u003cbr>\n3 tablespoons butter\u003cbr>\n1/3 cup honey\u003cbr>\n1 package (2 1/2 tsp) active dry yeast, or 1 oz fresh (cake) yeast\u003cbr>\n5 1/2 cups whole-wheat flour, plus more for the work surface\u003cbr>\n2 tbsp ground flax seed (optional)\u003cbr>\n2 teaspoons salt\u003cbr>\n1 cup raisins, dried cranberries, or chopped dried apricots or persimmons, soaked in hot water to cover for 10 minutes if very dry or wizened\u003cbr>\n1/4 cup unsalted sunflower or pumpkin seeds, plus 2 tablespoons for sprinkling, lightly toasted\u003cbr>\n1/2 cup hazelnuts, pecans, or walnuts, lightly toasted and roughly chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cover wheat berries with 3 cups water in a medium saucepan. Over medium heat, bring to simmer. Reduce heat, cover, and cook gently for 1 hour, until berries have softened and are tender to the bite but not mushy. They will absorb most of the water; drain any excess in a colander. (Step 1 can be done up to 4 days before you make your bread; store cooked and drained wheat berries in the refrigerator until needed.) \u003c/p>\n\u003cp>2. In a medium saucepan, heat milk until just beginning to bubble around the edges. Add butter, honey, and salt. Stir to dissolve, then let cool until tepid. \u003c/p>\n\u003cp>3. In a large bowl, sprinkle or crumble yeast over 1/4 cup lukewarm water. Let stand for a few minutes, then whisk vigorously to dissolve any remaining yeast. Beat in the milk mixture and 5 cups of the flour, mixing to form a soft dough. Stir in wheat berries, raisins or other dried fruit, 1/4 cup of sunflower or pumpkin seeds, and nuts. \u003c/p>\n\u003cp>4. Sprinkle flour over your counter or work table. Scoop the dough onto the work surface and knead for about 6 minutes, adding more flour (up to an additional 1/2 cup) in increments to keep dough from getting too sticky. Various errant mix-ins will try to push their way to freedom by popping out of the dough as you knead. Don’t let them get away with this; push them back into the dough and continue kneading until dough feels elastic and smooth. \u003c/p>\n\u003cp>5. Wash and butter your large bowl. Put the dough back into it, turning it over to coat with butter. Cover with a clean damp kitchen towel. Let rise in a warm place for 1 1/2 to 2 hours, or in a cool place for 3 hours.\u003c/p>\n\u003cp>6. Deflate the dough by sinking a fist into it. Divide in half and shape into two loaves. Grease two 8\"-by-5\" loaf pans. Put shaped dough into pans, cover with damp towel, and let rise again for another 45 to 60 minutes, until loaves have doubled in bulk. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
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"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
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