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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Screen-Shot-2011-11-28-at-11.38.44-PM-e1322552363207.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Screen-Shot-2011-11-28-at-11.38.44-PM-e1322552363207.png\" alt=\"ruhlman twenty\" title=\"ruhlman twenty\" width=\"553\" height=\"345\" class=\"alignnone size-full wp-image-36027\">\u003c/a>\u003c/p>\n\u003cp>Michael Ruhlman -- you've heard \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/28/baking-bread-in-the-digital-era-with-michael-ruhlman/\">his name before\u003c/a> -- is in love with numbers. His previous book, \u003ca href=\"http://books.google.com/books/about/Ratio.html?id=zGaRpi4YdIQC\">\u003cem>Ratio\u003c/em>\u003c/a>, focused less on hard-and-fast recipes and more on the proportions of ingredients to one another. \u003c/p>\n\u003cp>With his latest book, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/american/ruhlman-s-twenty.html\">Ruhlman's Twenty\u003c/a>, he zeroes in on twenty culinary techniques and ingredients over the course of 100 recipes. While I haven't read his first instructional cookbook \"\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0743299787/ref=nosim/ruhlmancom\">The Elements of Cooking\u003c/a>,\" his new work seems to be a more expansive, visually-rich book filled with glossy photos taken by his photographer wife, Donna Turner Ruhlman. \u003c/p>\n\u003cp>\u003ciframe width=\"420\" height=\"315\" src=\"http://www.youtube.com/embed/y6WMzgL3qDc\" frameborder=\"0\">\u003c/iframe> \u003c/p>\n\u003cp>From salt to water, roast to braise, Michael gives a thorough run down of methods and terms before launching into the recipes. There's nothing in the book that the average home cook couldn't successfully attempt with a modest amount of effort, and \"Ruhlman's Twenty\" seems geared more for the beginner cook who'd like to add more sparkle to old favorites. The recipes are a collection of comfort food standards, from \"Perfect Meat Loaf with Chipotle Ketchup,\" \"Pulled Pork with Eastern North Carolina Barbecue Sauce,\" \"Mac and Cheese with Soubise\" and \"Rosemary-Brined Buttermilk Fried Chicken\" to basic fare such as \"Scrambled Eggs with Goat Cheese and Chives\" and \"Tomato Sauce.\" There's nothing too complicated or exotic within its pages, and it would be a good addition to the bookshelf for any aspiring foodie looking to step up their culinary game. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Under \"Soup: The Easiest Meal\" -- because he agrees with former Gourmet editor Ruth Reichl's assertion that, \"You know what they say, if you've got chicken stock, you've got a meal.\" -- he includes a recipe for \"Sweet Bell Pepper Soup\" that includes just four ingredients. \u003c/p>\n\u003cp>\u003cstrong>Sweet Bell Pepper Soup \u003c/strong>\u003cbr>\nServes 5\u003c/p>\n\u003cp>1 pound / 455 grams red, orange, and/or yellow bell peppers / capsicums, seeded and cut into 2-inch/5-centimeter pieces\u003cbr>\n1 cup / 240 milliliters heavy / double cream\u003cbr>\nKosher salt\u003cbr>\nLemon juice\u003c/p>\n\u003cp>Combine the vegetables and cream in a saucepan and bring the cream to a simmer over high heat. Reduce the heat to low and cook the vegetables until tender, about 5 minutes. Puree, adding a three-finger pinch of salt and leaving the blender cap off and covering the the blender with a kitchen towel until the contents are thoroughly pureed, about 2 minutes. Taste and add more salt if needed. Add a squeeze of lemon. Pass the soup through a fine-mesh strainer into a clean pan or bowl. Taste again for seasoning and adjust if neceessary. Serve 1/2-cup/60 milliter portions. \u003c/p>\n\u003cp>Ruhlman says, \"The same method works with nearly any vegetable, but the best choices are nongreen vegetables such as root vegetables, fennel, cauliflower, and mushrooms.\"\u003c/p>\n\u003cp>If you'd like to meet the author in person, Michael will be appearing at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> this Wednesday, November 30, from 6-7 PM. A celebratory dinner at Incanto will follow afterwards, and he'll be present to sign copies for guests. The dinner is standard seating, so \u003ca href=\"http://incanto.biz/information/book-online/\">reservations can be made online\u003c/a> or by phone at 415-641-4500.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"420\" height=\"315\" src=\"http://www.youtube.com/embed/IGk1AiZwFD0\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Under \"Soup: The Easiest Meal\" -- because he agrees with former Gourmet editor Ruth Reichl's assertion that, \"You know what they say, if you've got chicken stock, you've got a meal.\" -- he includes a recipe for \"Sweet Bell Pepper Soup\" that includes just four ingredients. \u003c/p>\n\u003cp>\u003cstrong>Sweet Bell Pepper Soup \u003c/strong>\u003cbr>\nServes 5\u003c/p>\n\u003cp>1 pound / 455 grams red, orange, and/or yellow bell peppers / capsicums, seeded and cut into 2-inch/5-centimeter pieces\u003cbr>\n1 cup / 240 milliliters heavy / double cream\u003cbr>\nKosher salt\u003cbr>\nLemon juice\u003c/p>\n\u003cp>Combine the vegetables and cream in a saucepan and bring the cream to a simmer over high heat. Reduce the heat to low and cook the vegetables until tender, about 5 minutes. Puree, adding a three-finger pinch of salt and leaving the blender cap off and covering the the blender with a kitchen towel until the contents are thoroughly pureed, about 2 minutes. Taste and add more salt if needed. Add a squeeze of lemon. Pass the soup through a fine-mesh strainer into a clean pan or bowl. Taste again for seasoning and adjust if neceessary. Serve 1/2-cup/60 milliter portions. \u003c/p>\n\u003cp>Ruhlman says, \"The same method works with nearly any vegetable, but the best choices are nongreen vegetables such as root vegetables, fennel, cauliflower, and mushrooms.\"\u003c/p>\n\u003cp>If you'd like to meet the author in person, Michael will be appearing at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> this Wednesday, November 30, from 6-7 PM. A celebratory dinner at Incanto will follow afterwards, and he'll be present to sign copies for guests. The dinner is standard seating, so \u003ca href=\"http://incanto.biz/information/book-online/\">reservations can be made online\u003c/a> or by phone at 415-641-4500.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"420\" height=\"315\" src=\"http://www.youtube.com/embed/IGk1AiZwFD0\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Deaf-Owned Mozzeria Shows Signs of Great Pizza Coming to the Mission",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/mozzeria.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/mozzeria.jpg\" alt=\"mozzeria\" title=\"mozzeria\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-35859\">\u003c/a>\u003c/p>\n\u003cp>In the vibrant neighborhood around 16th Street and Guerrero, a new Italian restaurant is taking shape. As opening day draws closer, construction continues around the clock. Come by and you may hear the squeal of the electric saw, the clattering of lumber, the whine of an electric drill. But, despite the fact that several people are conversing simultaneously, one noise that’s notably absent is the sound of voices. That’s because the conversations are all in sign language. The owners and operators of Mozzeria, Melody and Russell Stein, and many of their workers are deaf.\u003c/p>\n\u003cp>For this food writer—whose other job as a sign language interpreter has given her the gift of another language and a window into a fascinating culture—this is the dream interview. As I visit with Melody and Russ, we effortlessly chat in ASL (American Sign Language).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/melody-and-russ.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/melody-and-russ.jpg\" alt=\"melody and russ stein\" title=\"melody and russ stein\" width=\"560\" height=\"758\" class=\"alignnone size-full wp-image-35861\">\u003c/a>\u003c/p>\n\u003cp>Make no mistake, however, the Steins are designing their restaurant and menu for the general public. And Melody has done her homework: besides studying Hospitality Management, she did a tour of Italy in 2010, taking cooking classes in several Italian cities to hone her recipes and perfect her pizza technique.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Melody also draws on support and inspiration from her father, who ran two successful restaurants in Hong Kong, where she was born. When her parents realized that Melody and her younger brother were both deaf, they began a search for the best school for their children. After short stints in deaf schools in the Philippines and Singapore, the whole family relocated to Northern California, where Melody and her brother attended CSD (\u003ca href=\"http://www.csdf.k12.ca.us/\">California School for the Deaf in Fremont\u003c/a>) and her father opened another branch of his Wu Kong restaurant in San Francisco’s Rincon Center.\u003c/p>\n\u003cp>Actually, Russ is the reason behind the pizza. Growing up in a large deaf family in New York City, Russ has always been a pizza addict, devouring cheesy slices almost every day. Melody and Russ met when they were both studying Business Administration at \u003ca href=\"http://www.gallaudet.edu/gallaudet_university/about_gallaudet.html\">Gallaudet University\u003c/a> in Washington D.C. (the world’s only university specifically designed for deaf people).\u003c/p>\n\u003cp>After they married and had two children (now 10 and 12) and worked for a large non-profit in South Dakota for 10 years, they moved back to California (partly because they missed the food) and started a management consulting company. Melody’s dream, however, was to open a restaurant. “So the compromise,” she jokes, “is that to please Russ it had to be a pizza restaurant. Now I know that my husband will be happy every day.”\u003c/p>\n\u003cp>Of course, only the world’s best pizza would satisfy this pizza gourmet and that’s why Mozzeria will be serving Neapolitan style pizza made in their new 5,000 pound \u003ca href=\"http://www.sfallestimenti.it/home2.htm\">Stefano Ferrara wood-burning oven\u003c/a>, imported from Italy. Russ will use almond, oak or apple wood to feed the shiny black-tiled mountain that dominates the dining room of their cozy 49-seat space. As for the rest of the décor, Melody uses the vivid economy of ASL signs to paint a quick picture of the kind of Italian restaurant this is NOT going to be. She deftly describes a red-and-white-checkered tablecloth and old wine bottle overflowing with colored wax drippings, then gently shakes her head as she smiles sweetly.\u003c/p>\n\u003cp>Instead, Melody envisions a combination of modern and vintage styles. The vintage is inherently part of this historic 1908 building and is stunningly represented in the 100 year old hardwood floor they were thrilled to discover hiding under grungy old tile. \u003c/p>\n\u003cp>As is the custom in collectivist Deaf Culture, the Steins looked first for deaf artisans or laborers to fill their needs and found Michael E. Sharnov and Samuel Reynolds, deaf wood refinishers who brought out the warm luster in the dark brown Douglas fir floor. They also hired Nathan Dingel, a deaf electrician and HVAC professional who was Melody’s classmate at CSD and Ron Trumble, a deaf woodworker, to design and make their door, tables, shelves, banquette seating and a counter topped with marble. Interior designer, Patty Foo Hampton, who has deaf parents, created a stark black and white color scheme, set off by shiny red chairs that are sitting in patient stacks, waiting for opening night, which is planned for December 9.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/chairs-floor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/chairs-floor.jpg\" alt=\"chairs, floor\" title=\"chairs, floor\" width=\"560\" height=\"899\" class=\"alignnone size-full wp-image-35863\">\u003c/a>\u003c/p>\n\u003cp>As for the menu, Melody is keeping some surprises up her sleeve until the big day. She does say that Mozzeria will feature “traditional and non-traditional pizzas to celebrate San Francisco’s cultural diversity.” Pasta and inventive small plates (developed by lead cook Justin Belluomini) will be served with local beer on tap, Californian and Italian wine and vintage sodas. Their wood fired oven will reach a temperature of 1000 degrees and bake pizzas to crispy, melty goodness in a flash—60-90 seconds. Dinner will be offered Tuesday-Sunday nights with addition of brunch on the weekends.\u003c/p>\n\u003cp>“There are only a handful of deaf owned restaurants around the country, “ says Russell proudly, “ We are the first one in a major city—and a famous food city too.” Although, the Steins expect that most of their customers will be “hearing” (the ASL term for those who are not deaf), they want to make sure their deaf supporters, many of whom have been cheering on Mozzeria’s progress over the past year on \u003ca href=\"http://www.mozzeria.com/index.php/blog\">their blog\u003c/a>, are comfortable too.\u003c/p>\n\u003cp>Lighting is the most important component for deaf diners and Russ says that Mozzeria will have plenty of lighting. Melody adds that dim interiors make her eyes tired and teases that candle-lit tables could be dangerous during an emphatically signed exchange. Their big screen TV will have its captions on permanently, emergency lights will be strobe-enabled and flashing light signals will alert them when the phone rings or someone is at the door.\u003c/p>\n\u003cp>Customers can make reservations online using \u003ca href=\"http://www.opentable.com/start.aspx?m=4\">Open Table\u003c/a> and the restaurant is also equipped with a videophone which hearing customers can access through a \u003ca href=\"http://en.wikipedia.org/wiki/Video_Relay_Service\">video-relay service\u003c/a>.\u003c/p>\n\u003cp>Melody has already hired two deaf dishwashers through CSD’s Work Readiness program and hopes to hire servers who can sign. Communication is not expected to be a big problem as Melody and Russ are both comfortable writing notes with their hearing vendors and customers. “Our UPS man has gotten used to Deaf culture now that he has been making so many deliveries here,” says Melody, smiling. “He knows to wave his arms outside the window to get my attention when there is a package for me.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>For updates and to check opening date, go to \u003ca href=\"http://www.mozzeria.com\">mozzeria.com\u003c/a>.\u003cbr>\nAddress: 3228 16th Street, San Francisco, CA 94103\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/MozzeriaSF\">@MozzeriaSF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Mozzeria\">Mozzeria\u003c/a>\u003c/p>\n\n",
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"excerpt": "Mozzeria, a new deaf-owned Italian restaurant, will bring wood fired pizza to the Mission. Owners Melody and Russell Stein have imported a 5000-pound Stefano Ferrara oven from Napoli and will serve pizza, pasta and small plates in their cozy new eatery -- where both deaf and hearing patrons can dine comfortably in a mix of vintage and modern styles.",
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"description": "Mozzeria, a new deaf-owned Italian restaurant, will bring wood fired pizza to the Mission. Owners Melody and Russell Stein have imported a 5000-pound Stefano Ferrara oven from Napoli and will serve pizza, pasta and small plates in their cozy new eatery -- where both deaf and hearing patrons can dine comfortably in a mix of vintage and modern styles.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/mozzeria.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/mozzeria.jpg\" alt=\"mozzeria\" title=\"mozzeria\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-35859\">\u003c/a>\u003c/p>\n\u003cp>In the vibrant neighborhood around 16th Street and Guerrero, a new Italian restaurant is taking shape. As opening day draws closer, construction continues around the clock. Come by and you may hear the squeal of the electric saw, the clattering of lumber, the whine of an electric drill. But, despite the fact that several people are conversing simultaneously, one noise that’s notably absent is the sound of voices. That’s because the conversations are all in sign language. The owners and operators of Mozzeria, Melody and Russell Stein, and many of their workers are deaf.\u003c/p>\n\u003cp>For this food writer—whose other job as a sign language interpreter has given her the gift of another language and a window into a fascinating culture—this is the dream interview. As I visit with Melody and Russ, we effortlessly chat in ASL (American Sign Language).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/melody-and-russ.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/melody-and-russ.jpg\" alt=\"melody and russ stein\" title=\"melody and russ stein\" width=\"560\" height=\"758\" class=\"alignnone size-full wp-image-35861\">\u003c/a>\u003c/p>\n\u003cp>Make no mistake, however, the Steins are designing their restaurant and menu for the general public. And Melody has done her homework: besides studying Hospitality Management, she did a tour of Italy in 2010, taking cooking classes in several Italian cities to hone her recipes and perfect her pizza technique.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Melody also draws on support and inspiration from her father, who ran two successful restaurants in Hong Kong, where she was born. When her parents realized that Melody and her younger brother were both deaf, they began a search for the best school for their children. After short stints in deaf schools in the Philippines and Singapore, the whole family relocated to Northern California, where Melody and her brother attended CSD (\u003ca href=\"http://www.csdf.k12.ca.us/\">California School for the Deaf in Fremont\u003c/a>) and her father opened another branch of his Wu Kong restaurant in San Francisco’s Rincon Center.\u003c/p>\n\u003cp>Actually, Russ is the reason behind the pizza. Growing up in a large deaf family in New York City, Russ has always been a pizza addict, devouring cheesy slices almost every day. Melody and Russ met when they were both studying Business Administration at \u003ca href=\"http://www.gallaudet.edu/gallaudet_university/about_gallaudet.html\">Gallaudet University\u003c/a> in Washington D.C. (the world’s only university specifically designed for deaf people).\u003c/p>\n\u003cp>After they married and had two children (now 10 and 12) and worked for a large non-profit in South Dakota for 10 years, they moved back to California (partly because they missed the food) and started a management consulting company. Melody’s dream, however, was to open a restaurant. “So the compromise,” she jokes, “is that to please Russ it had to be a pizza restaurant. Now I know that my husband will be happy every day.”\u003c/p>\n\u003cp>Of course, only the world’s best pizza would satisfy this pizza gourmet and that’s why Mozzeria will be serving Neapolitan style pizza made in their new 5,000 pound \u003ca href=\"http://www.sfallestimenti.it/home2.htm\">Stefano Ferrara wood-burning oven\u003c/a>, imported from Italy. Russ will use almond, oak or apple wood to feed the shiny black-tiled mountain that dominates the dining room of their cozy 49-seat space. As for the rest of the décor, Melody uses the vivid economy of ASL signs to paint a quick picture of the kind of Italian restaurant this is NOT going to be. She deftly describes a red-and-white-checkered tablecloth and old wine bottle overflowing with colored wax drippings, then gently shakes her head as she smiles sweetly.\u003c/p>\n\u003cp>Instead, Melody envisions a combination of modern and vintage styles. The vintage is inherently part of this historic 1908 building and is stunningly represented in the 100 year old hardwood floor they were thrilled to discover hiding under grungy old tile. \u003c/p>\n\u003cp>As is the custom in collectivist Deaf Culture, the Steins looked first for deaf artisans or laborers to fill their needs and found Michael E. Sharnov and Samuel Reynolds, deaf wood refinishers who brought out the warm luster in the dark brown Douglas fir floor. They also hired Nathan Dingel, a deaf electrician and HVAC professional who was Melody’s classmate at CSD and Ron Trumble, a deaf woodworker, to design and make their door, tables, shelves, banquette seating and a counter topped with marble. Interior designer, Patty Foo Hampton, who has deaf parents, created a stark black and white color scheme, set off by shiny red chairs that are sitting in patient stacks, waiting for opening night, which is planned for December 9.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/chairs-floor.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/chairs-floor.jpg\" alt=\"chairs, floor\" title=\"chairs, floor\" width=\"560\" height=\"899\" class=\"alignnone size-full wp-image-35863\">\u003c/a>\u003c/p>\n\u003cp>As for the menu, Melody is keeping some surprises up her sleeve until the big day. She does say that Mozzeria will feature “traditional and non-traditional pizzas to celebrate San Francisco’s cultural diversity.” Pasta and inventive small plates (developed by lead cook Justin Belluomini) will be served with local beer on tap, Californian and Italian wine and vintage sodas. Their wood fired oven will reach a temperature of 1000 degrees and bake pizzas to crispy, melty goodness in a flash—60-90 seconds. Dinner will be offered Tuesday-Sunday nights with addition of brunch on the weekends.\u003c/p>\n\u003cp>“There are only a handful of deaf owned restaurants around the country, “ says Russell proudly, “ We are the first one in a major city—and a famous food city too.” Although, the Steins expect that most of their customers will be “hearing” (the ASL term for those who are not deaf), they want to make sure their deaf supporters, many of whom have been cheering on Mozzeria’s progress over the past year on \u003ca href=\"http://www.mozzeria.com/index.php/blog\">their blog\u003c/a>, are comfortable too.\u003c/p>\n\u003cp>Lighting is the most important component for deaf diners and Russ says that Mozzeria will have plenty of lighting. Melody adds that dim interiors make her eyes tired and teases that candle-lit tables could be dangerous during an emphatically signed exchange. Their big screen TV will have its captions on permanently, emergency lights will be strobe-enabled and flashing light signals will alert them when the phone rings or someone is at the door.\u003c/p>\n\u003cp>Customers can make reservations online using \u003ca href=\"http://www.opentable.com/start.aspx?m=4\">Open Table\u003c/a> and the restaurant is also equipped with a videophone which hearing customers can access through a \u003ca href=\"http://en.wikipedia.org/wiki/Video_Relay_Service\">video-relay service\u003c/a>.\u003c/p>\n\u003cp>Melody has already hired two deaf dishwashers through CSD’s Work Readiness program and hopes to hire servers who can sign. Communication is not expected to be a big problem as Melody and Russ are both comfortable writing notes with their hearing vendors and customers. “Our UPS man has gotten used to Deaf culture now that he has been making so many deliveries here,” says Melody, smiling. “He knows to wave his arms outside the window to get my attention when there is a package for me.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For updates and to check opening date, go to \u003ca href=\"http://www.mozzeria.com\">mozzeria.com\u003c/a>.\u003cbr>\nAddress: 3228 16th Street, San Francisco, CA 94103\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/MozzeriaSF\">@MozzeriaSF\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Mozzeria\">Mozzeria\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Occupy the Pantry!",
"title": "Occupy the Pantry!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/DIY-revolution.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/DIY-revolution.jpg\" alt=\"Long Live the DIY Revolution. Photo by Wendy Goodfriend\" title=\"Long Live the DIY Revolution. Photo by Wendy Goodfriend\" width=\"560\" height=\"376\" class=\"alignnone size-full wp-image-35977\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Occupy Oakland General Strike on November 2, 2011.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Have you \u003ca href=\"http://moveyourmoneyproject.org/\">moved your money\u003c/a> yet? A lot of imperatives have come out of the Occupy movement of late; this one is both concrete and far-ranging, something that anyone can do. \u003c/p>\n\u003cp>What does it mean? It started with a call to action for people to pull their money and investments out of the big banks, and put them into smaller, locally-owned and locally-responsible credit unions and community banks. It's like voting; the amount in my tiny checking and savings accounts means nothing to MegaBankUSA, but add my numbers to thousands and thousands of others, and suddenly a bank could feel some impact. \u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"369\" src=\"http://www.youtube.com/embed/Icqrx0OimSs\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>That's just one part. Like the concept of \u003ca href=\"http://www.locavores.com/\">eating locally\u003c/a>, which started with food miles and then grew into a much larger movement, even revolution, about how and what we eat, the idea of \"moving your money\" can be applied in so many ways. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And it's not limited to how or where you spend your actual cash. On the style blog Ironing Board Collective, my friend, writer and \u003ca href=\"http://www.facebook.com/SeinbergHolisticHealthCoaching\">health coach Sara Seinberg\u003c/a>, has posted a great \u003ca href=\"http://ironingboardcollective.wordpress.com/2011/12/05/sara-seinbergs-move-your-money-gift-guide/\">Move Your Money gift guide\u003c/a>, with suggestions for everything from art-museum memberships to shared activities and bartered services. Her list, and the fact that right now, like so many of us, I am luckily rich in friends, family, and good intentions, and not-so-rich in disposable income, have got me thinking even more about value this time of year. About surplus. About what we use to get what we need, and how we can support the needs of others--friends, family, your community, your neighborhood and beyond. This holiday season, what do you have that can bring delight and deliciousness to those you love, while keeping your money out of the coffers of the big corporations? \u003c/p>\n\u003cp>How about chocolate? There are lots of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/16/10-great-local-bay-area-holiday-chocolate-gifts/\">locally-made chocolate treats\u003c/a> available to sweeten your holidays. Or you can make your own with this \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/01/homemade-truffles-for-valentines-day/\">easy chocolate truffle recipe\u003c/a>. \u003ca href=\"http://www.dandelionchocolate.com\">Dandelion\u003c/a>'s bean-to-bar chocolate store will be opening in San Francisco next month or early next year; until then, find them at local farmers' markets, including the Mission Community Market and the Noe Valley Farmers' Market. \u003c/p>\n\u003cp>With the explosion of books, classes, and blogs dedicated to food preservation for fun (or profit), it's easy to spend a little time whipping up a gift batch of something, especially if you turn the simmering or brewing into an all-afternoon stir-and-gossip session. What do you like best to make? It's a little late in the season to make jam, but there's always apple butter, pear butter, slow-roasted quince paste (so tasty with cheese), \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/21/friendship-and-homemade-meyer-lemon-marmalade/\">Meyer lemon marmalade\u003c/a> or tangy lemon chutney. \u003ca href=\"http://www.workshopsf.org\">WorkshopSF\u003c/a> has classes in beer-making, tea-blending, cheese-making, even vintage apron sewing coming up in December; take one yourself, or take a friend along. \u003c/p>\n\u003cp>Does everyone rave about your ramen, your cranberry bread, your caramel apple pie? Do you want to share your mom's recipes with everyone who loves her? There are dozens of \u003ca href=\"http://www.blurb.com/\">print-on-demand services\u003c/a> that let you turn those scribbled-on recipe cards into a surprisingly chic and stylish personal cookbook. Pop-up holiday markets are also a good place to find quirkily perfect host/ess gifts made by your friends and neighbors. On Dec. 9, La Cocina is holding its \u003ca href=\"http://www.lacocinasf.org/events/giftbazaarsf2011/\">3rd Annual Gift Bazaar\u003c/a>, featuring unique products developed in La Cocina's incubator kitchen in the Mission. \u003c/p>\n\u003cp>Or, depending on what you have to spare, you can give money, time, or expertise to organizations who redistribute the wealth across the Bay Area's tables. Did one (or ten) of your Facebook friends and Twitter followers post Mary Risley's hysterically practical YouTube video, Just Put the F*cking Turkey in the Oven? Now, with over 100,000 hits, let's hope she can make the follow-up, \u003cb>Just Give Your F*cking Leftovers to Food Runners\u003c/b>. \u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"284\" src=\"http://www.youtube.com/embed/foA0MGUbYH0\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>Risley isn't just a cooking teacher, she's the founder of \u003ca href=\"http://foodrunners.org\">Food Runners\u003c/a>, which moves thousands of pounds of fresh, useful leftover food from restaurants, grocery stores, and catering businesses into the kitchens of shelters, low-income senior and youth programs, and other organizations that serve the needy. Mary talks about \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/25/food-runners-and-urban-gardens/\">Food Runners\u003c/a> on this episode of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/01/food-runners-urban-gardens-on-food-wine-this-week/\">Food & Wine This Week in Northern California\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"284\" src=\"http://www.youtube.com/embed/PWHQLHMMiog\" frameborder=\"0\">\u003c/iframe>\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/24/2011/11/DIY-revolution.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/DIY-revolution.jpg\" alt=\"Long Live the DIY Revolution. Photo by Wendy Goodfriend\" title=\"Long Live the DIY Revolution. Photo by Wendy Goodfriend\" width=\"560\" height=\"376\" class=\"alignnone size-full wp-image-35977\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Occupy Oakland General Strike on November 2, 2011.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Have you \u003ca href=\"http://moveyourmoneyproject.org/\">moved your money\u003c/a> yet? A lot of imperatives have come out of the Occupy movement of late; this one is both concrete and far-ranging, something that anyone can do. \u003c/p>\n\u003cp>What does it mean? It started with a call to action for people to pull their money and investments out of the big banks, and put them into smaller, locally-owned and locally-responsible credit unions and community banks. It's like voting; the amount in my tiny checking and savings accounts means nothing to MegaBankUSA, but add my numbers to thousands and thousands of others, and suddenly a bank could feel some impact. \u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"369\" src=\"http://www.youtube.com/embed/Icqrx0OimSs\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>That's just one part. Like the concept of \u003ca href=\"http://www.locavores.com/\">eating locally\u003c/a>, which started with food miles and then grew into a much larger movement, even revolution, about how and what we eat, the idea of \"moving your money\" can be applied in so many ways. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And it's not limited to how or where you spend your actual cash. On the style blog Ironing Board Collective, my friend, writer and \u003ca href=\"http://www.facebook.com/SeinbergHolisticHealthCoaching\">health coach Sara Seinberg\u003c/a>, has posted a great \u003ca href=\"http://ironingboardcollective.wordpress.com/2011/12/05/sara-seinbergs-move-your-money-gift-guide/\">Move Your Money gift guide\u003c/a>, with suggestions for everything from art-museum memberships to shared activities and bartered services. Her list, and the fact that right now, like so many of us, I am luckily rich in friends, family, and good intentions, and not-so-rich in disposable income, have got me thinking even more about value this time of year. About surplus. About what we use to get what we need, and how we can support the needs of others--friends, family, your community, your neighborhood and beyond. This holiday season, what do you have that can bring delight and deliciousness to those you love, while keeping your money out of the coffers of the big corporations? \u003c/p>\n\u003cp>How about chocolate? There are lots of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/16/10-great-local-bay-area-holiday-chocolate-gifts/\">locally-made chocolate treats\u003c/a> available to sweeten your holidays. Or you can make your own with this \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/01/homemade-truffles-for-valentines-day/\">easy chocolate truffle recipe\u003c/a>. \u003ca href=\"http://www.dandelionchocolate.com\">Dandelion\u003c/a>'s bean-to-bar chocolate store will be opening in San Francisco next month or early next year; until then, find them at local farmers' markets, including the Mission Community Market and the Noe Valley Farmers' Market. \u003c/p>\n\u003cp>With the explosion of books, classes, and blogs dedicated to food preservation for fun (or profit), it's easy to spend a little time whipping up a gift batch of something, especially if you turn the simmering or brewing into an all-afternoon stir-and-gossip session. What do you like best to make? It's a little late in the season to make jam, but there's always apple butter, pear butter, slow-roasted quince paste (so tasty with cheese), \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/21/friendship-and-homemade-meyer-lemon-marmalade/\">Meyer lemon marmalade\u003c/a> or tangy lemon chutney. \u003ca href=\"http://www.workshopsf.org\">WorkshopSF\u003c/a> has classes in beer-making, tea-blending, cheese-making, even vintage apron sewing coming up in December; take one yourself, or take a friend along. \u003c/p>\n\u003cp>Does everyone rave about your ramen, your cranberry bread, your caramel apple pie? Do you want to share your mom's recipes with everyone who loves her? There are dozens of \u003ca href=\"http://www.blurb.com/\">print-on-demand services\u003c/a> that let you turn those scribbled-on recipe cards into a surprisingly chic and stylish personal cookbook. Pop-up holiday markets are also a good place to find quirkily perfect host/ess gifts made by your friends and neighbors. On Dec. 9, La Cocina is holding its \u003ca href=\"http://www.lacocinasf.org/events/giftbazaarsf2011/\">3rd Annual Gift Bazaar\u003c/a>, featuring unique products developed in La Cocina's incubator kitchen in the Mission. \u003c/p>\n\u003cp>Or, depending on what you have to spare, you can give money, time, or expertise to organizations who redistribute the wealth across the Bay Area's tables. Did one (or ten) of your Facebook friends and Twitter followers post Mary Risley's hysterically practical YouTube video, Just Put the F*cking Turkey in the Oven? Now, with over 100,000 hits, let's hope she can make the follow-up, \u003cb>Just Give Your F*cking Leftovers to Food Runners\u003c/b>. \u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"284\" src=\"http://www.youtube.com/embed/foA0MGUbYH0\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>Risley isn't just a cooking teacher, she's the founder of \u003ca href=\"http://foodrunners.org\">Food Runners\u003c/a>, which moves thousands of pounds of fresh, useful leftover food from restaurants, grocery stores, and catering businesses into the kitchens of shelters, low-income senior and youth programs, and other organizations that serve the needy. Mary talks about \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/25/food-runners-and-urban-gardens/\">Food Runners\u003c/a> on this episode of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/01/food-runners-urban-gardens-on-food-wine-this-week/\">Food & Wine This Week in Northern California\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"284\" src=\"http://www.youtube.com/embed/PWHQLHMMiog\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Vegan (and Gluten-Free) Garden Loaf with Cranberry-Maple Glaze for Thanksgiving",
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"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-35656\" title=\"Ingredients\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P1040285.jpg\" alt=\"Ingredients\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Not too far back in the past a vegan had very few options for a store-bought holiday main dish outside of a \u003ca href=\"http://www.tofurky.com/tofurkyproducts/holiday_products.html\">Tofurkey\u003c/a> or for recipes beyond a bland grain-stuffed squash. Boy, have times changed! Vegan food companies and vegan foodies have become incredibly creative in inventing \"turkey replacements.\" I've usually gone store-bought in the past, but this year I just can't resist making \u003ca href=\"http://glutenfreegoddess.blogspot.com/p/about.html\">Karina Allrich\u003c/a>'s incredibly flavorful \u003ca href=\"http://glutenfreegoddess.blogspot.com/2009/05/garden-loaf-with-maple-apricot-glaze.html\">Vegetarian Garden Loaf\u003c/a> (with a few twists added), not only because it's incredibly delicious, but also because my family includes two vegans, one vegetarian, and a celiac. Karina is a \u003ca href=\"http://glutenfreegoddess.blogspot.com/p/ebook-best-loved-recipes.html\">cookbook author\u003c/a> and creator of the gluten-free blog, \u003ca href=\"http://glutenfreegoddess.blogspot.com/\">gluten-free goddess\u003c/a>, where she has lots and lots of vegetarian and vegan recipes, some inspired by her pre-celiac cookbook, \u003ca href=\"http://www.amazon.com/Recipes-Vegetarian-Goddess-Karri-Allrich/dp/1567180167\">\u003cem>Recipes from a Vegetarian Goddess\u003c/em>\u003c/a>.\u003c/p>\n\u003cul>However, if you are still on the lookout for something a little less maintenance, check out this list of delectable store-bought options to make your holiday table thoroughly Tofurkey-less:\n\u003cli>\u003ca href=\"http://www.gardein.com/products.php?t=frozen&p=45\">Gardein's Savory Stuffed Turk'y\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.fieldroast.com/products/retail/celebration-roast\">Field Roast Grain Meat Co.'s Stuffed Celebration Roast\u003c/a>\u003c/li>\n\u003cli>Field Roast Grain Meat Co.'s Hazelnut Cranberry Roast En Croute\u003c/li>\n\u003cli>\u003ca href=\"http://www.vegeusa.com/VegeUSA/products/vegan_turkey.html\">Vegetarian Plus' Vegan Whole Turkey\u003c/a> (Here's a review of it on \u003ca href=\"http://vegansaurus.com/post/12977629836\">vegansaurus\u003c/a>.)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Vegan (and Gluten-Free) Garden Loaf with Cranberry-Maple Glaze\u003c/strong>\u003cbr>\n\u003cem>(Based on Karina Allrich's \u003ca href=\"http://glutenfreegoddess.blogspot.com/2009/05/garden-loaf-with-maple-apricot-glaze.html\">Vegetarian Garden Loaf with Maple Apricot Glaze\u003c/a> from \u003ca href=\"http://glutenfreegoddess.blogspot.com/\">gluten-free goddess\u003c/a>, altered with permission from Karina Allrich.) \u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35686\" title=\"Vegan Garden Loaf with Cranberry-Maple Glaze\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Vegan-Loaf.jpg\" alt=\"Vegan Garden Loaf with Cranberry-Maple Glaze\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>1 loaf/6 slices\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 60 minutes\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nExtra virgin olive oil\u003cbr>\n1 cup chopped onion- red or sweet\u003cbr>\n2 heaping cups chopped Baby Bella or Cremini mushrooms\u003cbr>\n2 cloves garlic, minced\u003cbr>\n1 tablespoon balsamic vinegar\u003cbr>\n5 cups loosely packed baby spinach leaves\u003cbr>\nSea salt and ground pepper\u003c/p>\n\u003cp>1 cup cooked quinoa\u003cbr>\n1 cup toasted gluten-free bread or waffle crumbs (I used \u003ca href=\"http://www.vansfoods.com/The_Goods/#/Waffles/Wheat_Free--Gluten_Free/Vans-Totally_Natural-24\">Vans Wheat/Gluten Free Waffles\u003c/a>, which I toasted and then made into crumbs in my food processor.)\u003cbr>\n2 tablespoons ketchup\u003cbr>\n2 tablespoons molasses\u003cbr>\n1 tablespoon good olive oil\u003cbr>\n1 tablespoon dried Italian herb mix -- basil, thyme, oregano, parsley, marjoram\u003cbr>\n1 teaspoon fresh minced rosemary\u003cbr>\n3-4 scallions sliced thin\u003cbr>\n1 baked orange sweet potato or yam, peeled and diced (take it out before it's cooked too much or too soft)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Preheat the oven to 350 degrees F. Line the bottom of a glass loaf pan with a piece of parchment paper that extends up above the longer sides. When the loaf has baked, and set a bit, you will be able to lift out the loaf in one whole piece.\u003c/p>\n\u003cp>Heat the olive oil in a skillet and cook the onion until it is translucent. Add the mushrooms and garlic; stir until softened. Add the balsamic vinegar and stir. Add the spinach. Season with sea salt and ground pepper. Stir and cook down until the mixture is soft -- about seven minutes or so.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35655\" title=\"Mushrooms and Spinach\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P10402911.jpg\" alt=\"Mushrooms and Spinach\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Spoon the skillet vegetables into a food processor and pulse to make a grainy mixture. Don't over-process it -- you want some texture.\u003c/p>\n\u003cp>Place the mixture into a large bowl. Add the cooked quinoa, gluten-free breadcrumbs, ketchup, molasses, and olive oil and stir to combine. Add in your dried herbs, rosemary, scallions, and mix to distribute. You want a moist mixture that sticks together when you press it with a spoon. If you need more ketchup to hold it together, add it now, maybe a tablespoon.\u003c/p>\n\u003cp>Add in the diced sweet potato and fold in gently. At this point, taste the mixture and see if you need to add salt and pepper.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35657\" title=\"Mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P1040294.jpg\" alt=\"Mixture\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Spoon the loaf mixture into the oiled loaf pan and shape it with moist fingers, pressing it tight into the pan. Smooth the top.\u003c/p>\n\u003cp>Make your glaze.\u003c/p>\n\u003cp>\u003cstrong>Combine:\u003c/strong>\u003c/p>\n\u003cp>1/4 cup jellied cranberry sauce\u003cbr>\n1 tablespoon balsamic vinegar\u003cbr>\n1 tablespoon maple syrup\u003cbr>\nA sprinkle of cinnamon and cumin\u003cbr>\nHot red chili flakes, to taste\u003c/p>\n\u003cp>(I made two batches of this to have extra as a drizzle for individual slices of the loaf.)\u003c/p>\n\u003cp>Pour the glaze all over the top of the loaf.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35658\" title=\"Glaze\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P1040296.jpg\" alt=\"Glaze\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Tent loosely with a piece of foil. Bake in the center of a preheated oven until heated through and the edges of the glaze are bubbling—about 30 minutes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Allow the loaf to set for ten minutes, tented with foil. This helps it to settle, and makes it easier to slice. Slice into portions (the loaf yields about 6 slices) and lift out with a thin spatula. Enjoy!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-35656\" title=\"Ingredients\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P1040285.jpg\" alt=\"Ingredients\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Not too far back in the past a vegan had very few options for a store-bought holiday main dish outside of a \u003ca href=\"http://www.tofurky.com/tofurkyproducts/holiday_products.html\">Tofurkey\u003c/a> or for recipes beyond a bland grain-stuffed squash. Boy, have times changed! Vegan food companies and vegan foodies have become incredibly creative in inventing \"turkey replacements.\" I've usually gone store-bought in the past, but this year I just can't resist making \u003ca href=\"http://glutenfreegoddess.blogspot.com/p/about.html\">Karina Allrich\u003c/a>'s incredibly flavorful \u003ca href=\"http://glutenfreegoddess.blogspot.com/2009/05/garden-loaf-with-maple-apricot-glaze.html\">Vegetarian Garden Loaf\u003c/a> (with a few twists added), not only because it's incredibly delicious, but also because my family includes two vegans, one vegetarian, and a celiac. Karina is a \u003ca href=\"http://glutenfreegoddess.blogspot.com/p/ebook-best-loved-recipes.html\">cookbook author\u003c/a> and creator of the gluten-free blog, \u003ca href=\"http://glutenfreegoddess.blogspot.com/\">gluten-free goddess\u003c/a>, where she has lots and lots of vegetarian and vegan recipes, some inspired by her pre-celiac cookbook, \u003ca href=\"http://www.amazon.com/Recipes-Vegetarian-Goddess-Karri-Allrich/dp/1567180167\">\u003cem>Recipes from a Vegetarian Goddess\u003c/em>\u003c/a>.\u003c/p>\n\u003cul>However, if you are still on the lookout for something a little less maintenance, check out this list of delectable store-bought options to make your holiday table thoroughly Tofurkey-less:\n\u003cli>\u003ca href=\"http://www.gardein.com/products.php?t=frozen&p=45\">Gardein's Savory Stuffed Turk'y\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.fieldroast.com/products/retail/celebration-roast\">Field Roast Grain Meat Co.'s Stuffed Celebration Roast\u003c/a>\u003c/li>\n\u003cli>Field Roast Grain Meat Co.'s Hazelnut Cranberry Roast En Croute\u003c/li>\n\u003cli>\u003ca href=\"http://www.vegeusa.com/VegeUSA/products/vegan_turkey.html\">Vegetarian Plus' Vegan Whole Turkey\u003c/a> (Here's a review of it on \u003ca href=\"http://vegansaurus.com/post/12977629836\">vegansaurus\u003c/a>.)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Vegan (and Gluten-Free) Garden Loaf with Cranberry-Maple Glaze\u003c/strong>\u003cbr>\n\u003cem>(Based on Karina Allrich's \u003ca href=\"http://glutenfreegoddess.blogspot.com/2009/05/garden-loaf-with-maple-apricot-glaze.html\">Vegetarian Garden Loaf with Maple Apricot Glaze\u003c/a> from \u003ca href=\"http://glutenfreegoddess.blogspot.com/\">gluten-free goddess\u003c/a>, altered with permission from Karina Allrich.) \u003c/em>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35686\" title=\"Vegan Garden Loaf with Cranberry-Maple Glaze\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Vegan-Loaf.jpg\" alt=\"Vegan Garden Loaf with Cranberry-Maple Glaze\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>\u003cstrong>Makes: \u003c/strong>1 loaf/6 slices\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 30 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 60 minutes\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\nExtra virgin olive oil\u003cbr>\n1 cup chopped onion- red or sweet\u003cbr>\n2 heaping cups chopped Baby Bella or Cremini mushrooms\u003cbr>\n2 cloves garlic, minced\u003cbr>\n1 tablespoon balsamic vinegar\u003cbr>\n5 cups loosely packed baby spinach leaves\u003cbr>\nSea salt and ground pepper\u003c/p>\n\u003cp>1 cup cooked quinoa\u003cbr>\n1 cup toasted gluten-free bread or waffle crumbs (I used \u003ca href=\"http://www.vansfoods.com/The_Goods/#/Waffles/Wheat_Free--Gluten_Free/Vans-Totally_Natural-24\">Vans Wheat/Gluten Free Waffles\u003c/a>, which I toasted and then made into crumbs in my food processor.)\u003cbr>\n2 tablespoons ketchup\u003cbr>\n2 tablespoons molasses\u003cbr>\n1 tablespoon good olive oil\u003cbr>\n1 tablespoon dried Italian herb mix -- basil, thyme, oregano, parsley, marjoram\u003cbr>\n1 teaspoon fresh minced rosemary\u003cbr>\n3-4 scallions sliced thin\u003cbr>\n1 baked orange sweet potato or yam, peeled and diced (take it out before it's cooked too much or too soft)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Preheat the oven to 350 degrees F. Line the bottom of a glass loaf pan with a piece of parchment paper that extends up above the longer sides. When the loaf has baked, and set a bit, you will be able to lift out the loaf in one whole piece.\u003c/p>\n\u003cp>Heat the olive oil in a skillet and cook the onion until it is translucent. Add the mushrooms and garlic; stir until softened. Add the balsamic vinegar and stir. Add the spinach. Season with sea salt and ground pepper. Stir and cook down until the mixture is soft -- about seven minutes or so.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35655\" title=\"Mushrooms and Spinach\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P10402911.jpg\" alt=\"Mushrooms and Spinach\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Spoon the skillet vegetables into a food processor and pulse to make a grainy mixture. Don't over-process it -- you want some texture.\u003c/p>\n\u003cp>Place the mixture into a large bowl. Add the cooked quinoa, gluten-free breadcrumbs, ketchup, molasses, and olive oil and stir to combine. Add in your dried herbs, rosemary, scallions, and mix to distribute. You want a moist mixture that sticks together when you press it with a spoon. If you need more ketchup to hold it together, add it now, maybe a tablespoon.\u003c/p>\n\u003cp>Add in the diced sweet potato and fold in gently. At this point, taste the mixture and see if you need to add salt and pepper.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35657\" title=\"Mixture\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P1040294.jpg\" alt=\"Mixture\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Spoon the loaf mixture into the oiled loaf pan and shape it with moist fingers, pressing it tight into the pan. Smooth the top.\u003c/p>\n\u003cp>Make your glaze.\u003c/p>\n\u003cp>\u003cstrong>Combine:\u003c/strong>\u003c/p>\n\u003cp>1/4 cup jellied cranberry sauce\u003cbr>\n1 tablespoon balsamic vinegar\u003cbr>\n1 tablespoon maple syrup\u003cbr>\nA sprinkle of cinnamon and cumin\u003cbr>\nHot red chili flakes, to taste\u003c/p>\n\u003cp>(I made two batches of this to have extra as a drizzle for individual slices of the loaf.)\u003c/p>\n\u003cp>Pour the glaze all over the top of the loaf.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-35658\" title=\"Glaze\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/P1040296.jpg\" alt=\"Glaze\" width=\"500\" height=\"334\">\u003c/p>\n\u003cp>Tent loosely with a piece of foil. Bake in the center of a preheated oven until heated through and the edges of the glaze are bubbling—about 30 minutes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Allow the loaf to set for ten minutes, tented with foil. This helps it to settle, and makes it easier to slice. Slice into portions (the loaf yields about 6 slices) and lift out with a thin spatula. Enjoy!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "13 Ways of Looking at a Brussels Sprout",
"title": "13 Ways of Looking at a Brussels Sprout",
"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/stalk-brusselsprouts300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/stalk-brusselsprouts300.jpg\" alt=\"Stalk of Brussels Sprouts\" title=\"Stalk of Brussels Sprouts\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-35763\">\u003c/a>How do you conceptualize your Thanksgiving practice? Do you loll in the warm gravy-filled bathtub of tradition, splashing between the green bean casserole and the marshmallow-topped yams? Do you light out for the territories with \u003ca href=\"http://www.101cookbooks.com/archives/001525.html\">Thai-spiced vegan pumpkin soup\u003c/a>? Do you skip the whole thing, go out for dim sum, then roast a turkey on Friday just for the joy of standing in front of the fridge, making sandwiches, picking at leftovers or \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/27/turkey-hash-a-black-friday-breakfast/\">frying up hash\u003c/a>? Why Brussels sprouts? And how? \u003c/p>\n\u003cp>At times like these, a cookbook, an app, the Food Network, even Mark Bittman is not enough. For inspiration, for solace, for getting you through your kitchen's long dark night of the soul, only poetry will do. (Philosophy, the big gun typically aimed at life's meatier questions, is distressingly silent on crucial issues like \u003cem>do I brine or do I fry?\u003c/em>) For all the koan-like beauty of his work, poet Wallace Stevens never made the most obvious suggestion to readers of \u003ca href=\"http://writing.upenn.edu/~afilreis/88/stevens-13ways.html\">Thirteen Ways of Looking at a Blackbird\u003c/a>, one known to every kid since their days of playground double-Dutch: get yourself eleven more birds, mister, and you got yourself a pie. \u003c/p>\n\u003cp>Not that all poets should bake pies, but, as \u003ca href=\"http://writersalmanac.publicradio.org/index.php?date=2004/12/11\">Grace Paley\u003c/a> has pointed out, it's a valid occasional alternative, even for a poet. As Paley writes,\u003c/p>\n\u003cblockquote>\u003cp>I was going to write a poem\u003cbr>\nI made a pie instead\u003cbr>\n...\u003cbr>\neverybody will like this pie\u003cbr>\nit will have apples and cranberries\u003cbr>\ndried apricots in it many friends\u003cbr>\nwill say why in the world did you\u003cbr>\nmake only one\u003c/p>\n\u003cp>this doesn't happen with poems\n\u003c/p>\u003c/blockquote>\n\u003cp>So, \u003cem>pace\u003c/em> Mr. Stevens, we offer \u003cstrong>13 Ways of Looking at a Brussels Sprout\u003c/strong>, our poem of recipes for you and your pre-holiday kitchen. \u003c/p>\n\u003cp>\u003cstrong>I\u003c/strong>\u003cbr>\nAmong twenty winter squashes\u003cbr>\nThe only moving thing\u003cbr>\nWas the cleaver heading towards your fingers.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Aida Mollencamp, CHOW, \u003ca href=\"http://www.chow.com/food-news/54731/how-to-cut-hard-squash/\">How to Cut Hard Squash\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>II\u003c/strong>\u003cbr>\nI was of three minds\u003cbr>\nLike a refrigerator\u003cbr>\nIn which there are three slaws.\u003cbr>\n\u003cem>\u003cbr>\nMark Bittman, New York Times,\u003ca href=\"http://www.nytimes.com/interactive/2011/09/25/magazine/25-eat-recipes.html\"> Slaws Eight Ways\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>III\u003c/strong>\u003cbr>\nThe pureed pumpkin whirled in the coconut milk.\u003cbr>\nIt was a small part of the dairy-free, gluten-free pantomime.\u003c/p>\n\u003cp>\u003cem>Pim Techamuanvivit, Chez Pim, \u003ca href=\"http://chezpim.com/bake/pumpkin-panna-cotta\">Pumpkin Panna Cotta\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>IV\u003c/strong>\u003cbr>\nA man and a woman\u003cbr>\nAre hungry.\u003cbr>\nA man and a woman and a Brussels sprout salad\u003cbr>\nAre happy.\u003c/p>\n\u003cp>\u003cem>Heidi Swanson, 101 Cookbooks, \u003ca href=\"http://www.101cookbooks.com/archives/shredded-brussels-sprouts-apples-recipe.html\">Shredded Brussels Sprouts & Apples\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>V\u003c/strong>\u003cbr>\nI do not know which to prefer,\u003cbr>\nThe beauty of chestnuts\u003cbr>\nOr the beauty of butter.\u003cbr>\nThe pie coming out of the oven,\u003cbr>\nOr pie the morning after.\u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/14/chestnut-soup-for-the-holidays/\">Chestnut Soup for the Holidays\u003c/a>\u003cbr>\nBay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/12/book-review-and-recipe-the-beekman-1802-heirloom-cookbook/\">Sweet Potato Pie\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VI\u003c/strong>\u003cbr>\nPies filled the long window\u003cbr>\nWith buttery shards.\u003cbr>\nThe shadow of you on your bicycle\u003cbr>\nCrossed it, to and fro, wishing you had pre-ordered your Thanksgiving dessert.\u003cbr>\nThe mood\u003cbr>\nTraced on the glass\u003cbr>\nSugared with longing. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">Food Secrets of Mission Pie’s Karen Heisler and Krystin Rubin\u003c/a>\u003cbr>\nBay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/16/why-pie-a-day-with-three-babes-bakeshop/\">A Day with 3 Babes’ Bakeshop\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VII\u003c/strong>\u003cbr>\nO vegan teens of Haight Street,\u003cbr>\nWhy do you imagine golden tofurkys?\u003cbr>\nDo you not see how the bacon\u003cbr>\nWhispers to the Brussels sprouts\u003cbr>\nOf the Whole Foods around you?\u003c/p>\n\u003cp>\u003cem>Chef Zak Palaccio, New York Times, \u003ca href=\"http://www.nytimes.com/2010/11/10/dining/10chefrex4.html\">Fatty ‘Cue Brussels Sprouts\u003c/a>\u003cbr>\nChef Erik Cosselmon, 7x7, \u003ca href=\"http://www.7x7.com/eat-drink/everything-bird-tasty-side-dishes-your-thanksgiving-feast\">Kokkari's Roasted Brussels Sprouts with Bacon and Lemon\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VIII\u003c/strong>\u003cbr>\nI know Burning Man\u003cbr>\nAnd its lurid, inescapable rhythms;\u003cbr>\nBut I know, too,\u003cbr>\nThat fried onions in a can are involved\u003cbr>\nIn what I know.\u003c/p>\n\u003cp>\u003cem>Isa Chandra Moskowitz, Post Punk Kitchen, \u003ca href=\"http://www.theppk.com/2009/11/greenbean-mushroom-casserole-and-tshirts/\">Vegan Green Bean-Mushroom Casserole\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Tori Richie, Tuesday Recipe, \u003ca href=\"http://www.tuesdayrecipe.com/tuesday-recipe-archives/side-dishes/green-beans-almonds-brown-butter-lemons/\">Green Beans with Brown Butter and Lemon\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>IX\u003c/strong>\u003cbr>\nWhen the Brussels sprout rolled under the table,\u003cbr>\nIt came out fuzzied in cat hair\u003cbr>\nThe five-second rule, debatable. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/25/food-safety-on-thanksgiving/\">Food Safety on Thanksgiving\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>X\u003c/strong>\u003cbr>\nAt the sight of Brussels sprout leaves\u003cbr>\nWilting in a skillet with red grapes and bacon\u003cbr>\nEven the ennui’d of brassicas\u003cbr>\nWould cry out sharply. \u003c/p>\n\u003cp>\u003cem>Chef Rene Ortiz, SF Chronicle, \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/11/11/FDAK1LRO9B.DTL\">La Condesa's Coles de Brussels\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XI\u003c/strong>\u003cbr>\nHe rode over to the coast\u003cbr>\nIn a Zipcar Mini.\u003cbr>\nOnce, a fear pierced him,\u003cbr>\nIn that he mistook\u003cbr>\nThe false chanterelles\u003cbr>\nFor chanterelles. \u003c/p>\n\u003cp>\u003cem> Edible East Bay\u003ca href=\"http://edibleeastbay.com/online-magazine/winter-hoildays-2013/more-revelations-of-the-mushroom-people/\"> Revelations of the Mushroom People\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XII\u003c/strong>\u003cbr>\nThe lard is melting\u003cbr>\nthe pigs must be flying.\u003c/p>\n\u003cp>\u003cem>Jessica Prentice, Edible East Bay, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall/winter-2011/seven-stars-of-the-fallwinter-season.htm\">Cream of Celery Root Soup with Leeks and Lard\u003c/a>\u003cbr>\nSara Seinberg, Seinberg Holistic Health Coaching, \u003ca href=\"http://www.facebook.com/media/set/?set=a.190229701061866.50831.160652814019555&type=3\">Spicy Cauliflower and Japanese Sweet Potato Soup\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XIII\u003c/strong>\u003cbr>\nIt was dinnertime all afternoon.\u003cbr>\nThe dishwasher was running.\u003cbr>\nAnd it was going to run. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>(with thanks to Amy Rosenbaum Clark)\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/stalk-brusselsprouts300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/stalk-brusselsprouts300.jpg\" alt=\"Stalk of Brussels Sprouts\" title=\"Stalk of Brussels Sprouts\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-35763\">\u003c/a>How do you conceptualize your Thanksgiving practice? Do you loll in the warm gravy-filled bathtub of tradition, splashing between the green bean casserole and the marshmallow-topped yams? Do you light out for the territories with \u003ca href=\"http://www.101cookbooks.com/archives/001525.html\">Thai-spiced vegan pumpkin soup\u003c/a>? Do you skip the whole thing, go out for dim sum, then roast a turkey on Friday just for the joy of standing in front of the fridge, making sandwiches, picking at leftovers or \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/27/turkey-hash-a-black-friday-breakfast/\">frying up hash\u003c/a>? Why Brussels sprouts? And how? \u003c/p>\n\u003cp>At times like these, a cookbook, an app, the Food Network, even Mark Bittman is not enough. For inspiration, for solace, for getting you through your kitchen's long dark night of the soul, only poetry will do. (Philosophy, the big gun typically aimed at life's meatier questions, is distressingly silent on crucial issues like \u003cem>do I brine or do I fry?\u003c/em>) For all the koan-like beauty of his work, poet Wallace Stevens never made the most obvious suggestion to readers of \u003ca href=\"http://writing.upenn.edu/~afilreis/88/stevens-13ways.html\">Thirteen Ways of Looking at a Blackbird\u003c/a>, one known to every kid since their days of playground double-Dutch: get yourself eleven more birds, mister, and you got yourself a pie. \u003c/p>\n\u003cp>Not that all poets should bake pies, but, as \u003ca href=\"http://writersalmanac.publicradio.org/index.php?date=2004/12/11\">Grace Paley\u003c/a> has pointed out, it's a valid occasional alternative, even for a poet. As Paley writes,\u003c/p>\n\u003cblockquote>\u003cp>I was going to write a poem\u003cbr>\nI made a pie instead\u003cbr>\n...\u003cbr>\neverybody will like this pie\u003cbr>\nit will have apples and cranberries\u003cbr>\ndried apricots in it many friends\u003cbr>\nwill say why in the world did you\u003cbr>\nmake only one\u003c/p>\n\u003cp>this doesn't happen with poems\n\u003c/p>\u003c/blockquote>\n\u003cp>So, \u003cem>pace\u003c/em> Mr. Stevens, we offer \u003cstrong>13 Ways of Looking at a Brussels Sprout\u003c/strong>, our poem of recipes for you and your pre-holiday kitchen. \u003c/p>\n\u003cp>\u003cstrong>I\u003c/strong>\u003cbr>\nAmong twenty winter squashes\u003cbr>\nThe only moving thing\u003cbr>\nWas the cleaver heading towards your fingers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Aida Mollencamp, CHOW, \u003ca href=\"http://www.chow.com/food-news/54731/how-to-cut-hard-squash/\">How to Cut Hard Squash\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>II\u003c/strong>\u003cbr>\nI was of three minds\u003cbr>\nLike a refrigerator\u003cbr>\nIn which there are three slaws.\u003cbr>\n\u003cem>\u003cbr>\nMark Bittman, New York Times,\u003ca href=\"http://www.nytimes.com/interactive/2011/09/25/magazine/25-eat-recipes.html\"> Slaws Eight Ways\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>III\u003c/strong>\u003cbr>\nThe pureed pumpkin whirled in the coconut milk.\u003cbr>\nIt was a small part of the dairy-free, gluten-free pantomime.\u003c/p>\n\u003cp>\u003cem>Pim Techamuanvivit, Chez Pim, \u003ca href=\"http://chezpim.com/bake/pumpkin-panna-cotta\">Pumpkin Panna Cotta\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>IV\u003c/strong>\u003cbr>\nA man and a woman\u003cbr>\nAre hungry.\u003cbr>\nA man and a woman and a Brussels sprout salad\u003cbr>\nAre happy.\u003c/p>\n\u003cp>\u003cem>Heidi Swanson, 101 Cookbooks, \u003ca href=\"http://www.101cookbooks.com/archives/shredded-brussels-sprouts-apples-recipe.html\">Shredded Brussels Sprouts & Apples\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>V\u003c/strong>\u003cbr>\nI do not know which to prefer,\u003cbr>\nThe beauty of chestnuts\u003cbr>\nOr the beauty of butter.\u003cbr>\nThe pie coming out of the oven,\u003cbr>\nOr pie the morning after.\u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/14/chestnut-soup-for-the-holidays/\">Chestnut Soup for the Holidays\u003c/a>\u003cbr>\nBay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/12/book-review-and-recipe-the-beekman-1802-heirloom-cookbook/\">Sweet Potato Pie\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VI\u003c/strong>\u003cbr>\nPies filled the long window\u003cbr>\nWith buttery shards.\u003cbr>\nThe shadow of you on your bicycle\u003cbr>\nCrossed it, to and fro, wishing you had pre-ordered your Thanksgiving dessert.\u003cbr>\nThe mood\u003cbr>\nTraced on the glass\u003cbr>\nSugared with longing. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">Food Secrets of Mission Pie’s Karen Heisler and Krystin Rubin\u003c/a>\u003cbr>\nBay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/16/why-pie-a-day-with-three-babes-bakeshop/\">A Day with 3 Babes’ Bakeshop\u003c/a>\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VII\u003c/strong>\u003cbr>\nO vegan teens of Haight Street,\u003cbr>\nWhy do you imagine golden tofurkys?\u003cbr>\nDo you not see how the bacon\u003cbr>\nWhispers to the Brussels sprouts\u003cbr>\nOf the Whole Foods around you?\u003c/p>\n\u003cp>\u003cem>Chef Zak Palaccio, New York Times, \u003ca href=\"http://www.nytimes.com/2010/11/10/dining/10chefrex4.html\">Fatty ‘Cue Brussels Sprouts\u003c/a>\u003cbr>\nChef Erik Cosselmon, 7x7, \u003ca href=\"http://www.7x7.com/eat-drink/everything-bird-tasty-side-dishes-your-thanksgiving-feast\">Kokkari's Roasted Brussels Sprouts with Bacon and Lemon\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>VIII\u003c/strong>\u003cbr>\nI know Burning Man\u003cbr>\nAnd its lurid, inescapable rhythms;\u003cbr>\nBut I know, too,\u003cbr>\nThat fried onions in a can are involved\u003cbr>\nIn what I know.\u003c/p>\n\u003cp>\u003cem>Isa Chandra Moskowitz, Post Punk Kitchen, \u003ca href=\"http://www.theppk.com/2009/11/greenbean-mushroom-casserole-and-tshirts/\">Vegan Green Bean-Mushroom Casserole\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Tori Richie, Tuesday Recipe, \u003ca href=\"http://www.tuesdayrecipe.com/tuesday-recipe-archives/side-dishes/green-beans-almonds-brown-butter-lemons/\">Green Beans with Brown Butter and Lemon\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>IX\u003c/strong>\u003cbr>\nWhen the Brussels sprout rolled under the table,\u003cbr>\nIt came out fuzzied in cat hair\u003cbr>\nThe five-second rule, debatable. \u003c/p>\n\u003cp>\u003cem>Bay Area Bites, KQED, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/25/food-safety-on-thanksgiving/\">Food Safety on Thanksgiving\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>X\u003c/strong>\u003cbr>\nAt the sight of Brussels sprout leaves\u003cbr>\nWilting in a skillet with red grapes and bacon\u003cbr>\nEven the ennui’d of brassicas\u003cbr>\nWould cry out sharply. \u003c/p>\n\u003cp>\u003cem>Chef Rene Ortiz, SF Chronicle, \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/11/11/FDAK1LRO9B.DTL\">La Condesa's Coles de Brussels\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XI\u003c/strong>\u003cbr>\nHe rode over to the coast\u003cbr>\nIn a Zipcar Mini.\u003cbr>\nOnce, a fear pierced him,\u003cbr>\nIn that he mistook\u003cbr>\nThe false chanterelles\u003cbr>\nFor chanterelles. \u003c/p>\n\u003cp>\u003cem> Edible East Bay\u003ca href=\"http://edibleeastbay.com/online-magazine/winter-hoildays-2013/more-revelations-of-the-mushroom-people/\"> Revelations of the Mushroom People\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XII\u003c/strong>\u003cbr>\nThe lard is melting\u003cbr>\nthe pigs must be flying.\u003c/p>\n\u003cp>\u003cem>Jessica Prentice, Edible East Bay, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall/winter-2011/seven-stars-of-the-fallwinter-season.htm\">Cream of Celery Root Soup with Leeks and Lard\u003c/a>\u003cbr>\nSara Seinberg, Seinberg Holistic Health Coaching, \u003ca href=\"http://www.facebook.com/media/set/?set=a.190229701061866.50831.160652814019555&type=3\">Spicy Cauliflower and Japanese Sweet Potato Soup\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>XIII\u003c/strong>\u003cbr>\nIt was dinnertime all afternoon.\u003cbr>\nThe dishwasher was running.\u003cbr>\nAnd it was going to run. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>(with thanks to Amy Rosenbaum Clark)\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Shhh, Greg La Follette's Pinot Noirs Are Talking",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Greg-La-Follette-listening-to-wine1.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Greg-La-Follette-listening-to-wine1.jpg\" alt=\"Greg La Follette listening to wine\" title=\"Greg La Follette listening to wine\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-35501\">\u003c/a>\u003cbr>\n\u003cem>Greg La Follette. Photo: La Follette Wines.\u003c/em>\u003c/p>\n\u003cp>Greg La Follette ‘listens’ to his wines and that may be why they ‘speak’ to some of us. Earlier this year I tried a \u003ca href=\"https://store.lafollettewines.com/\">La Follette Sonoma Coast Pinot Noir\u003c/a> and was hooked. It was a lovely wine with great acidity and subtle tastes of raspberries and spice. I later found out the winemaker was a kind and quirky scientist, with a reverence for the land and a knack for the bagpipes. With his chatty personality, and jamming wines, La Follette could easily be one of those rock star winemakers but he may be too humble for the limelight.\u003c/p>\n\u003cp>La Follette started at \u003ca href=\"http://www.bvwines.com/age_gateway?destination=node%2F100\">Beaulieu Vineyards\u003c/a> in 1991 and spent time overseas as a wine consultant. His work included being a consultant at Yarra Ridge in Australia. Back in California he made a name for himself at \u003ca href=\"http://flowerswinery.com/\">Flowers\u003c/a> and then at \u003ca href=\"http://www.decanter.com/news/wine-news/485191/tandem-winery-sold\">Tandem wines\u003c/a>. Last year La Follette went out on his own to make cool climate, Burgundian style, Sonoma Pinot Noirs and Chardonnays. I recently found a few reasonably priced La Follette Pinots at \u003ca href=\"http://www.bottlebarn.com/\">Bottle Barn in Sebastopol\u003c/a> and plan on breaking them out for Thanksgiving. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_2041.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_2041.jpg\" alt=\"La Follette wines\" title=\"La Follette wines\" width=\"357\" height=\"500\" class=\"alignnone size-full wp-image-35534\">\u003c/a>\u003c/p>\n\u003cp>Besides eavesdropping on his fermentations, La Follette generally avoids commercial yeasts, gravitates toward unconventional equipment built by hand using pieces from salvage yards, and experiments with practices such as \u003ca href=\"http://www.snooth.com/articles/la-follette-wines/\">fluff racking\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Greg La Follette was born in Iceland. His wife came to the U.S. from Germany and together they have six children. I recently had a chance to talk with La Follette at his shared winemaking facility in Sebastopol.\u003c/p>\n\u003cp>\u003cstrong>How do you describe your style of winemaking?\u003c/strong>\u003c/p>\n\u003cp>I see myself as more of a translator of the land rather than a dictator or someone who just wants to do everything in a prescribed way. I let the land take the lead on things. I have a strong collaboration with growers and am on call 24/7 with them. A lot of winemakers don't have the plant biology training that I do. Nowadays many more winemakers are realizing that wine is best made in the vineyard and so winemakers are getting more viticulture training.\u003c/p>\n\u003cp>\u003cstrong>Why do you say you practice unsafe winemaking?\u003c/strong>\u003c/p>\n\u003cp>Well, we take risks. Safe winemaking is when you inoculate something, put in plenty of sulpher dioxide to knock out the bad guys, you put it at a temperature where its going to go through safely, you follow a formula. For us, frequently our fermentations don't finish until June, the following year from harvest, which adds layers of richness. If you like the taste of forest floor and mushrooms in your pinot, that’s a compound produced by grapes and it's brought forward when you provide oxygen at just the right time. It’s also about using your body, I have had broken ribs, torn rotator cuffs, concussions and other injuries. Our style of winemaking is a full contact sport. \u003c/p>\n\u003cp>\u003cstrong>Speaking of dialogues with your wines, why do you listen to your fermentations?\u003c/strong>\u003c/p>\n\u003cp>I am listening for the activity in the wine. That is a good clue for us to tell when we need to do things like add sulphur dioxide. Most winemakers, when the malolactic is done they say, “ok, lets add the sulphur dioxide now.\" And I say, “no, let's wait until they quiet down.” I am really focused on mouth feel, which means getting away from the hardness. By the way, the secondary fermentation has a different sound than the primary fermentation. But you have to spend the time listening, it's not that different than listening to your spouse or your kids. It makes for better relationships.\u003c/p>\n\u003cp>\u003cstrong>How do you describe mouthfeel?\u003cbr>\n\u003c/strong>\u003cbr>\nIt’s what I focused on when I was getting my Masters at U.C. Davis. Mouthfeel is how all the parts in the wine work together. It’s what brings pleasure to your mouth. They are broken down into three parts, entry, mid-palate and late palate. You have to tie together the whole union of the wine.\u003c/p>\n\u003cp>\u003cstrong>You follow some natural winemaking techniques which include using \u003ca href=\"http://www.enologyinternational.com/yeast/wildyeast.html\">native yeasts\u003c/a> and little \u003ca href=\"http://blog.wineeducation.com/2007/02/great-wine-filtering-debate.html\">filtration\u003c/a>. What do you think of this trend which has received so much buzz?\u003c/strong> \u003c/p>\n\u003cp>Well, I think of minimalist interventions. But here is the problem, there is less manipulation with the more commercial style of winemaking. We are playing with our wines all of the time. We really and truly live the wine and are on top of our fermentations, literally, several times a day, smelling, looking, tasting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/La-Follette-with-assistant-winemaker.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/La-Follette-with-assistant-winemaker.jpg\" alt=\"La Follette with assistant winemaker Simone Sequeria\" title=\"La Follette with assistant winemaker Simone Sequeria\" width=\"500\" height=\"341\" class=\"alignnone size-full wp-image-35678\">\u003c/a>\u003cbr>\n\u003cem>La Follette with assistant winemaker Simone Sequeria. Photo: La Follette Wines.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you choose Pinot Noir as your grape, it is so challenging to make.\u003c/strong>\u003c/p>\n\u003cp>I like introducing people to what Pinot Noir can do. It can just love and caress your tongue. I finally had to surrender to it and say \"take me I'm yours.\" Pinot is great to make if you have Chardonnay to give you a rudder of sanity. I wanted it to have weight and structure but be light and have it at a price point where we can make friends. It's a new label so that's important. (La Follette’s wines range from $29.99 to $49.99).\u003c/p>\n\u003cp>La Follette’s talent as a Pinot Noir maker may never have come to fruition had he not reached the conclusion that his first love, playing the bagpipes, was not a practical career. His dream as a teenager did not match his parents' career expectations of him. La Follette saved his milk money to pay, secretly, for lessons and eventually became a ship's piper on the Queen Mary. Now the bagpipes are a hobby to wind down from winemaking.\u003c/p>\n\u003cp>http://www.youtube.com/embed/Mfs-ZY2Krl0\u003c/p>\n\u003cp>Since I have Scottish ancestry I assumed the bagpipes might be something I could pick up, after all, I can blow a lot of hot air. But I was quickly humbled after one short lesson from La Follette.\u003c/p>\n\u003cp>http://www.youtube.com/embed/AXwTT16XD5I\u003c/p>\n\u003cp>You can meet Greg La Follette and check out his wines at the “In the Cellar with Greg” series. The next one is scheduled for Friday, December 2. For more information you can go to \u003ca href=\"http://www.lafollettewines.com/index.php?option=com_submenus&id=2&show=78\">\"events\" on his website\u003c/a>. \u003c/p>\n\u003cp>This event is one in an occasional series on California winemakers.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.lafollettewines.com/\">La Follette Wines\u003c/a>\u003cbr>\n4900 West Dry Creek Road\u003cbr>\nHealdsburg, California 95448\u003cbr>\nPhone: 707.395.3902\u003cbr>\ninfo@lafollettewines.com\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/LaFolletteWines\">La Follette Wines\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/24/2011/11/Greg-La-Follette-listening-to-wine1.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Greg-La-Follette-listening-to-wine1.jpg\" alt=\"Greg La Follette listening to wine\" title=\"Greg La Follette listening to wine\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-35501\">\u003c/a>\u003cbr>\n\u003cem>Greg La Follette. Photo: La Follette Wines.\u003c/em>\u003c/p>\n\u003cp>Greg La Follette ‘listens’ to his wines and that may be why they ‘speak’ to some of us. Earlier this year I tried a \u003ca href=\"https://store.lafollettewines.com/\">La Follette Sonoma Coast Pinot Noir\u003c/a> and was hooked. It was a lovely wine with great acidity and subtle tastes of raspberries and spice. I later found out the winemaker was a kind and quirky scientist, with a reverence for the land and a knack for the bagpipes. With his chatty personality, and jamming wines, La Follette could easily be one of those rock star winemakers but he may be too humble for the limelight.\u003c/p>\n\u003cp>La Follette started at \u003ca href=\"http://www.bvwines.com/age_gateway?destination=node%2F100\">Beaulieu Vineyards\u003c/a> in 1991 and spent time overseas as a wine consultant. His work included being a consultant at Yarra Ridge in Australia. Back in California he made a name for himself at \u003ca href=\"http://flowerswinery.com/\">Flowers\u003c/a> and then at \u003ca href=\"http://www.decanter.com/news/wine-news/485191/tandem-winery-sold\">Tandem wines\u003c/a>. Last year La Follette went out on his own to make cool climate, Burgundian style, Sonoma Pinot Noirs and Chardonnays. I recently found a few reasonably priced La Follette Pinots at \u003ca href=\"http://www.bottlebarn.com/\">Bottle Barn in Sebastopol\u003c/a> and plan on breaking them out for Thanksgiving. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_2041.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/IMG_2041.jpg\" alt=\"La Follette wines\" title=\"La Follette wines\" width=\"357\" height=\"500\" class=\"alignnone size-full wp-image-35534\">\u003c/a>\u003c/p>\n\u003cp>Besides eavesdropping on his fermentations, La Follette generally avoids commercial yeasts, gravitates toward unconventional equipment built by hand using pieces from salvage yards, and experiments with practices such as \u003ca href=\"http://www.snooth.com/articles/la-follette-wines/\">fluff racking\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Greg La Follette was born in Iceland. His wife came to the U.S. from Germany and together they have six children. I recently had a chance to talk with La Follette at his shared winemaking facility in Sebastopol.\u003c/p>\n\u003cp>\u003cstrong>How do you describe your style of winemaking?\u003c/strong>\u003c/p>\n\u003cp>I see myself as more of a translator of the land rather than a dictator or someone who just wants to do everything in a prescribed way. I let the land take the lead on things. I have a strong collaboration with growers and am on call 24/7 with them. A lot of winemakers don't have the plant biology training that I do. Nowadays many more winemakers are realizing that wine is best made in the vineyard and so winemakers are getting more viticulture training.\u003c/p>\n\u003cp>\u003cstrong>Why do you say you practice unsafe winemaking?\u003c/strong>\u003c/p>\n\u003cp>Well, we take risks. Safe winemaking is when you inoculate something, put in plenty of sulpher dioxide to knock out the bad guys, you put it at a temperature where its going to go through safely, you follow a formula. For us, frequently our fermentations don't finish until June, the following year from harvest, which adds layers of richness. If you like the taste of forest floor and mushrooms in your pinot, that’s a compound produced by grapes and it's brought forward when you provide oxygen at just the right time. It’s also about using your body, I have had broken ribs, torn rotator cuffs, concussions and other injuries. Our style of winemaking is a full contact sport. \u003c/p>\n\u003cp>\u003cstrong>Speaking of dialogues with your wines, why do you listen to your fermentations?\u003c/strong>\u003c/p>\n\u003cp>I am listening for the activity in the wine. That is a good clue for us to tell when we need to do things like add sulphur dioxide. Most winemakers, when the malolactic is done they say, “ok, lets add the sulphur dioxide now.\" And I say, “no, let's wait until they quiet down.” I am really focused on mouth feel, which means getting away from the hardness. By the way, the secondary fermentation has a different sound than the primary fermentation. But you have to spend the time listening, it's not that different than listening to your spouse or your kids. It makes for better relationships.\u003c/p>\n\u003cp>\u003cstrong>How do you describe mouthfeel?\u003cbr>\n\u003c/strong>\u003cbr>\nIt’s what I focused on when I was getting my Masters at U.C. Davis. Mouthfeel is how all the parts in the wine work together. It’s what brings pleasure to your mouth. They are broken down into three parts, entry, mid-palate and late palate. You have to tie together the whole union of the wine.\u003c/p>\n\u003cp>\u003cstrong>You follow some natural winemaking techniques which include using \u003ca href=\"http://www.enologyinternational.com/yeast/wildyeast.html\">native yeasts\u003c/a> and little \u003ca href=\"http://blog.wineeducation.com/2007/02/great-wine-filtering-debate.html\">filtration\u003c/a>. What do you think of this trend which has received so much buzz?\u003c/strong> \u003c/p>\n\u003cp>Well, I think of minimalist interventions. But here is the problem, there is less manipulation with the more commercial style of winemaking. We are playing with our wines all of the time. We really and truly live the wine and are on top of our fermentations, literally, several times a day, smelling, looking, tasting. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/La-Follette-with-assistant-winemaker.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/La-Follette-with-assistant-winemaker.jpg\" alt=\"La Follette with assistant winemaker Simone Sequeria\" title=\"La Follette with assistant winemaker Simone Sequeria\" width=\"500\" height=\"341\" class=\"alignnone size-full wp-image-35678\">\u003c/a>\u003cbr>\n\u003cem>La Follette with assistant winemaker Simone Sequeria. Photo: La Follette Wines.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you choose Pinot Noir as your grape, it is so challenging to make.\u003c/strong>\u003c/p>\n\u003cp>I like introducing people to what Pinot Noir can do. It can just love and caress your tongue. I finally had to surrender to it and say \"take me I'm yours.\" Pinot is great to make if you have Chardonnay to give you a rudder of sanity. I wanted it to have weight and structure but be light and have it at a price point where we can make friends. It's a new label so that's important. (La Follette’s wines range from $29.99 to $49.99).\u003c/p>\n\u003cp>La Follette’s talent as a Pinot Noir maker may never have come to fruition had he not reached the conclusion that his first love, playing the bagpipes, was not a practical career. His dream as a teenager did not match his parents' career expectations of him. La Follette saved his milk money to pay, secretly, for lessons and eventually became a ship's piper on the Queen Mary. Now the bagpipes are a hobby to wind down from winemaking.\u003c/p>\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/Mfs-ZY2Krl0'\n title='//www.youtube.com/embed/Mfs-ZY2Krl0'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Since I have Scottish ancestry I assumed the bagpipes might be something I could pick up, after all, I can blow a lot of hot air. But I was quickly humbled after one short lesson from La Follette.\u003c/p>\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/AXwTT16XD5I'\n title='//www.youtube.com/embed/AXwTT16XD5I'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>You can meet Greg La Follette and check out his wines at the “In the Cellar with Greg” series. The next one is scheduled for Friday, December 2. For more information you can go to \u003ca href=\"http://www.lafollettewines.com/index.php?option=com_submenus&id=2&show=78\">\"events\" on his website\u003c/a>. \u003c/p>\n\u003cp>This event is one in an occasional series on California winemakers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lafollettewines.com/\">La Follette Wines\u003c/a>\u003cbr>\n4900 West Dry Creek Road\u003cbr>\nHealdsburg, California 95448\u003cbr>\nPhone: 707.395.3902\u003cbr>\ninfo@lafollettewines.com\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/LaFolletteWines\">La Follette Wines\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Life After Bike Basket Pies: The Release of Natalie Galatzer’s Pie Booklet",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/bikebasketman2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/bikebasketman2.jpg\" alt=\"bike basket pies - Natalie Galatzer\" title=\"bike basket pies - Natalie Galatzer\" width=\"540\" height=\"321\" class=\"alignnone size-full wp-image-35553\">\u003c/a>\u003cbr>\nIt’s been over five months since Natalie Galatzer decided to shutter her bike delivery pie business, \u003ca href=\"http://bikebasketpies.com/\">Bike Basket Pies.\u003c/a> And life already looks a lot different. She’s not schlepping around the Mission doing deliveries, she’s not working well into the night rolling out dough, and she’s not stressing about the seasonality of persimmons or how manageable her to-do list is for the next day. The best thing is that she’s not thinking about tomorrow today—she’s really enjoying today for today, including the ability to make social plans and travel. \u003c/p>\n\u003cp>Natalie’s currently working at two Bay Area restaurants waiting tables and thinking about what’s next. But the difference is she’s thinking big picture, not about tomorrow’s ingredient lists. And there’s freedom in that space to just breathe, reconsider, and reflect. One thing’s for sure: Natalie’s pretty certain the big picture won't include baking. She always thought that she wanted to be a baker, but isn’t convinced anymore. The act of turning something she loved into a business, made it quickly about the outcome and not the process she once loved. As you can imagine, this eventually killed the joy she once found in baking. \u003c/p>\n\u003cp>But that doesn’t mean she hasn’t looked back. In between her shifts waiting tables and scheming up new ideas, she needed a creative project and felt like she owed a little something to her loyal pie customers. So she decided to write a pie booklet, entitled \u003cem>Bike Basket Pies: How to Make Handheld Pies for Bicycle Delivery\u003c/em>, with 14 of her favorite and most popular recipes and detailed instructions and illustrations on the process of making small (and large) pies. It was time that the recipes lived on somewhere other than within her computer spreadsheets. It was time to give something back. \u003c/p>\n\u003cp>After two years in business, you can imagine how difficult it was to choose a mere fourteen recipes for the booklet. Natalie organized all of her recipes not just by the seasons but actually by the months she’d make them–heavily dictated by the produce available in the Bay Area during that time. She knew she wanted to structure the book using the seasons, but she also wanted each recipe to be uniquely her own. For instance, in terms of pumpkin pie, there are limited things you can do with a pumpkin pie recipe. Her pumpkin, while wonderful, doesn’t differ all that much from my pumpkin or your mother’s pumpkin. But there are so many of Natalie’s pies that are the exact opposite and that’s what she decided to highlight in her book. \u003c/p>\n\u003cp>When you hold the booklet in your hands, you’ll notice the charming illustrations by \u003ca href=\"http://pscomics.com/blog/\">Minty Lewis\u003c/a>. They truly make Natalie’s words and recipes come alive: from drawings of the actual pies to step-by-step illustrated instructions on forming small pies and larger pies. Beyond the illustrations, you’ll notice there are 14 recipes (3 for each season along with a few savories). Yes, the Shaker Orange recipe is in there. As is the Pear Ginger. In addition to the recipes, there are little sections on Making Dough, Rolling Out Dough, Forming Small Pies, and Making a 9” Pie. There are clear mini sections on Temperatures and Baking Times, too. You’re in good hands here. While some people find pie-making overwhelming, Natlalie’s assured tone and concise instructions and Minty’s sweet illustrations will force you out of any pie rut. Guaranteed. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The booklet took Natalie a little over a month to write with one of the bigger challenges being how to decide what parts of the pie-making process to illustrate, how much detailed information to provide for the home baker, and how to best layout each step for her readers. The easiest way for her to tackle this was to spend a day making pie and having a friend photograph the process. Then they went through to decide what parts of the process seemed like an actual step and what they could assume the reader would already understand.\u003c/p>\n\u003cp>When asked about proprietary recipes and whether she was nervous about them being out and available to the public, Natalie replied, “What am I going to do with them? A lot about it is technique and practice anyway, and I’m no longer making pies for people so now I can give then the tools to do it on their own and still enjoy what I make.” \u003c/p>\n\u003cp>So is Natalie’s day-to-day life one without pie? Largely, yes. She doesn’t make them anymore and doesn’t find herself craving them. That will probably come back in time. For now, she’s excited to produce something tangible that’s different in the sense that it’s a living, lasting artifact. A piece of pie, while lovely in the moment, won’t last for generations. Natalie’s book of recipes will. And lucky for us, she’s decided to share. \u003c/p>\n\u003cp>\u003cstrong>Buy the Booklet:\u003c/strong> \u003cem>Bike Basket Pies: How to Make Handheld Pies for Bicycle Delivery\u003c/em> is available for order now on \u003ca href=\"http://bikebasketpies.com/\">Natalie's website\u003c/a>. Orders placed from now until November 29th will be shipped on December 1st. In addition, keep your eyes peeled as Natalie has plans to approach area book shops who may be interested in stocking it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Join Natalie at \u003ca href=\"http://potandpantry.com/\">Pot + Pantry\u003c/a> to help celebrate the release of the booklet. The party is BYOPie with champagne provided, and booklets for sale. Tuesday, November 29th, 6:30 to 8 pm. \u003ca href=\"http://bikebasketpies.com/index.php/bike-basket-pies-booklet/launch-party/\">RSVP here.\u003c/a>\u003c/p>\n\n",
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"excerpt": "Megan Gordon talks to Bike Basket Pie's Natalie Galatzer about life after pie, and the process of writing her new pie booklet, Bike Basket Pies: How to Make Handheld Pies for Bicycle Delivery.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/bikebasketman2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/bikebasketman2.jpg\" alt=\"bike basket pies - Natalie Galatzer\" title=\"bike basket pies - Natalie Galatzer\" width=\"540\" height=\"321\" class=\"alignnone size-full wp-image-35553\">\u003c/a>\u003cbr>\nIt’s been over five months since Natalie Galatzer decided to shutter her bike delivery pie business, \u003ca href=\"http://bikebasketpies.com/\">Bike Basket Pies.\u003c/a> And life already looks a lot different. She’s not schlepping around the Mission doing deliveries, she’s not working well into the night rolling out dough, and she’s not stressing about the seasonality of persimmons or how manageable her to-do list is for the next day. The best thing is that she’s not thinking about tomorrow today—she’s really enjoying today for today, including the ability to make social plans and travel. \u003c/p>\n\u003cp>Natalie’s currently working at two Bay Area restaurants waiting tables and thinking about what’s next. But the difference is she’s thinking big picture, not about tomorrow’s ingredient lists. And there’s freedom in that space to just breathe, reconsider, and reflect. One thing’s for sure: Natalie’s pretty certain the big picture won't include baking. She always thought that she wanted to be a baker, but isn’t convinced anymore. The act of turning something she loved into a business, made it quickly about the outcome and not the process she once loved. As you can imagine, this eventually killed the joy she once found in baking. \u003c/p>\n\u003cp>But that doesn’t mean she hasn’t looked back. In between her shifts waiting tables and scheming up new ideas, she needed a creative project and felt like she owed a little something to her loyal pie customers. So she decided to write a pie booklet, entitled \u003cem>Bike Basket Pies: How to Make Handheld Pies for Bicycle Delivery\u003c/em>, with 14 of her favorite and most popular recipes and detailed instructions and illustrations on the process of making small (and large) pies. It was time that the recipes lived on somewhere other than within her computer spreadsheets. It was time to give something back. \u003c/p>\n\u003cp>After two years in business, you can imagine how difficult it was to choose a mere fourteen recipes for the booklet. Natalie organized all of her recipes not just by the seasons but actually by the months she’d make them–heavily dictated by the produce available in the Bay Area during that time. She knew she wanted to structure the book using the seasons, but she also wanted each recipe to be uniquely her own. For instance, in terms of pumpkin pie, there are limited things you can do with a pumpkin pie recipe. Her pumpkin, while wonderful, doesn’t differ all that much from my pumpkin or your mother’s pumpkin. But there are so many of Natalie’s pies that are the exact opposite and that’s what she decided to highlight in her book. \u003c/p>\n\u003cp>When you hold the booklet in your hands, you’ll notice the charming illustrations by \u003ca href=\"http://pscomics.com/blog/\">Minty Lewis\u003c/a>. They truly make Natalie’s words and recipes come alive: from drawings of the actual pies to step-by-step illustrated instructions on forming small pies and larger pies. Beyond the illustrations, you’ll notice there are 14 recipes (3 for each season along with a few savories). Yes, the Shaker Orange recipe is in there. As is the Pear Ginger. In addition to the recipes, there are little sections on Making Dough, Rolling Out Dough, Forming Small Pies, and Making a 9” Pie. There are clear mini sections on Temperatures and Baking Times, too. You’re in good hands here. While some people find pie-making overwhelming, Natlalie’s assured tone and concise instructions and Minty’s sweet illustrations will force you out of any pie rut. Guaranteed. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The booklet took Natalie a little over a month to write with one of the bigger challenges being how to decide what parts of the pie-making process to illustrate, how much detailed information to provide for the home baker, and how to best layout each step for her readers. The easiest way for her to tackle this was to spend a day making pie and having a friend photograph the process. Then they went through to decide what parts of the process seemed like an actual step and what they could assume the reader would already understand.\u003c/p>\n\u003cp>When asked about proprietary recipes and whether she was nervous about them being out and available to the public, Natalie replied, “What am I going to do with them? A lot about it is technique and practice anyway, and I’m no longer making pies for people so now I can give then the tools to do it on their own and still enjoy what I make.” \u003c/p>\n\u003cp>So is Natalie’s day-to-day life one without pie? Largely, yes. She doesn’t make them anymore and doesn’t find herself craving them. That will probably come back in time. For now, she’s excited to produce something tangible that’s different in the sense that it’s a living, lasting artifact. A piece of pie, while lovely in the moment, won’t last for generations. Natalie’s book of recipes will. And lucky for us, she’s decided to share. \u003c/p>\n\u003cp>\u003cstrong>Buy the Booklet:\u003c/strong> \u003cem>Bike Basket Pies: How to Make Handheld Pies for Bicycle Delivery\u003c/em> is available for order now on \u003ca href=\"http://bikebasketpies.com/\">Natalie's website\u003c/a>. Orders placed from now until November 29th will be shipped on December 1st. In addition, keep your eyes peeled as Natalie has plans to approach area book shops who may be interested in stocking it. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Join Natalie at \u003ca href=\"http://potandpantry.com/\">Pot + Pantry\u003c/a> to help celebrate the release of the booklet. The party is BYOPie with champagne provided, and booklets for sale. Tuesday, November 29th, 6:30 to 8 pm. \u003ca href=\"http://bikebasketpies.com/index.php/bike-basket-pies-booklet/launch-party/\">RSVP here.\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sweet Treats in Food-Obsessed Singapore",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/mango-pudding-flower-jelly1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/mango-pudding-flower-jelly1.jpg\" alt=\"mango pudding, flower jelly\" title=\"mango pudding, flower jelly\" width=\"560\" height=\"329\" class=\"alignnone size-full wp-image-35407\">\u003c/a>\u003c/p>\n\u003cp>Yams, red beans, creamed corn, white fungus, grass jelly, black glutinous rice. Perhaps these ingredients don’t immediately conjure up images of tempting sweet treats, but in steamy Singapore—with the addition of shaved ice, fresh fruit, palm sugar, colorful syrups, coconut milk and other goodies—they morph into a medley of exotic desserts.\u003c/p>\n\u003cp>I’m in \u003ca href=\"http://en.wikipedia.org/wiki/Singapore\">Singapore\u003c/a> for a week, tagging along with my husband, who is presenting at a conference. I couldn’t miss a trip to this unabashedly food-obsessed city, where you really can’t walk two steps without bumping into tantalizing aromas emanating from cafes, food stands and \u003ca href=\"http://www.myhawkers.sg/food\">hawker centers\u003c/a> (organized street food vendors). In this modern multi-cultural society, where impossibly high angular skyscrapers tower over warrens of ethnic neighborhood shops, Chinese, Indian, Malay residents and foreign visitors all join in a tireless search for the best grub the city has to offer—in local parlance: “die-die-must-try.”\u003c/p>\n\u003cp>Singaporean specialties abound, like chili-crab, fish-head curry, oyster omelet, chicken rice and a multitude of variations on spicy noodles. But for my few days here, I need a quest with a smaller focus, so why not a sweet one, sampling as many desserts as I can? (Actually “desserts” is somewhat of a misnomer, as these sweet treats are more often consumed as afternoon or late night snacks.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/konnyaku.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/konnyaku.jpg\" alt=\"konnyaku with lotus seed\" title=\"konnyaku with lotus seed\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-35408\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Straddling the equator, with temperatures often in the 90s and the air thick with tropical humidity, icy treats offer natural refreshment in Singapore’s year-round heat wave. Although many have roots in neighboring cultures, the fantastical shapes and colors of these cooling combinations make them Singaporean classics.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/ice-kachang.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/ice-kachang.jpg\" alt=\"ice kachang\" title=\"ice kachang\" width=\"560\" height=\"747\" class=\"alignnone size-full wp-image-35409\">\u003c/a>\u003cbr>\n\u003cem>Ice Kachang provides a refreshing pyramid of pleasure\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ice Kachang\u003c/strong> -- the quintessential Singaporean dessert takes a mountain of shaved ice, douses it with a rainbow of syrups and sprinkles on toppings such as soft red beans and creamed corn. I order mine with a dusting of chopped peanuts for an extra dimension of crunch.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/chendol-pair.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/chendol-pair.jpg\" alt=\"chendol\" title=\"chendol \" width=\"560\" height=\"438\" class=\"alignnone size-full wp-image-35410\">\u003c/a>\u003cbr>\n\u003cem>creamy, chewy, icy Chendol\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chendol\u003c/strong> -- the key ingredient in this icy treat is the jelly-like green noodles flavored with pandan leaf, layered with cooked red beans, chewy palm seeds, coconut milk and a sweet brown syrup.\u003c/p>\n\u003cp>Every Singapore resident I ask offers encouragement and advice on my sweet-seeking journey. They also caution me not to eat too many treats with creamy, coconut milk. (“Not good for the tummy.”) Luckily, there is a profusion of more delicate sweet dishes to choose from.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/mango-ice-jelly.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/mango-ice-jelly.jpg\" alt=\"mango ice jelly\" title=\"mango ice jelly\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-35411\">\u003c/a>\u003cbr>\n\u003cem>Slippery sweet Ice Jelly\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ice Jelly\u003c/strong> -- utterly light and refreshing: shaved ice with cold translucent jelly globules. I have mine topped with mango. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/papaya-and-snow-fungus1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/papaya-and-snow-fungus1.jpg\" alt=\"papaya and snow fungus\" title=\"papaya and snow fungus\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-35413\">\u003c/a>\u003cbr>\n\u003cem>Double steamed papaya in syrup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Steamed Papaya with Snow Fungus and Almond\u003c/strong> -- served in light syrup. The snow fungus adds the texture of a dainty, frilly sponge. I enjoy it cold, but it also comes hot, as do several other desserts with a hot/cold option.\u003c/p>\n\u003cp>When the sky turns black and hurls lighting bolts, thunderclaps and pounding rain, it’s an invitation to duck into a cheerful neon-bordered café for a warm bowl of comfort, such as sweet black glutinous rice cooked into a velvety pudding, drizzled with a swirl of coconut milk.\u003c/p>\n\u003cp>Other warming choices:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/bubor-chacha.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/bubor-chacha.jpg\" alt=\"bubor cha cha\" title=\"bubor cha cha\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-35414\">\u003c/a>\u003cbr>\n\u003cem>comforting and chewy Bubor Cha Cha\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bubor Cha Cha\u003c/strong> -- chunks of cooked yam and sweet potato with colored bits of chewy coconut jelly swimming in warm coconut milk.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/warm-soups.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/warm-soups.jpg\" alt=\"warm soups\" title=\"warm soups\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-35415\">\u003c/a>\u003cbr>\n\u003cstrong>Peanut soup or Black sesame soup\u003c/strong> – topped with almond cream.\u003c/p>\n\u003cp>Chinese culture often cites the health benefits of certain foods to balance one’s yin/yang, for specific ailments or populations (e.g. pregnant women). A sign in Food Republic’s Ice Shop proclaims \u003cstrong>Red Beans with Lotus seeds\u003c/strong> “great for getting rid of dark circles under the eyes,” so there is no way I can pass that up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/red-beans-with-lotus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/red-beans-with-lotus.jpg\" alt=\"red beans with lotus seed\" title=\"red beans with lotus seed\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-35416\">\u003c/a>\u003c/p>\n\u003cp>The places where I sample these treats vary as much as the flavors and forms they take. From fancy food courts in high-rise shopping meccas, like \u003ca href=\"http://en.wikipedia.org/wiki/Wisma_Atria\">Wisma Atria\u003c/a>’s Food Republic to beloved, old-fashioned, open-air Hawker Centres (\u003ca href=\"http://www.yoursingapore.com/content/traveller/en/browse/dining/restaurants/maxwell-road-hawker-centre.html\">Maxwell Road\u003c/a> in Chinatown, \u003ca href=\"http://en.wikipedia.org/wiki/Tekka_Centre\">Tekka Center\u003c/a> in Little India and \u003ca href=\"http://www.laupasat.biz/lps.html\">Lau Pa Sat\u003c/a> in the financial district).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/museum-bike.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/museum-bike.jpg\" alt=\"museum - food exhibit\" title=\"museum - food exhibit\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-35417\">\u003c/a>\u003c/p>\n\u003cp>A visit to the \u003ca href=\"http://www.nationalmuseum.sg/ExhibitionDetail.aspx?id=2&cat=1\">National Museum of Singapore’s vibrant Living Gallery of Food\u003c/a> provides the back-story to the city’s obsession with street food. Itinerant street vendors have always played an important role in this multi-cultural city. Since the 19th century, they traveled door-to-door preparing and peddling their wares or setting up carts and stands on the riverside. In the 1980s, as part of a project to clean up the river, Prime Minister Lee mandated that hawkers leave the riverside and take their places in designated hawker centers.\u003c/p>\n\u003cp>Scores of hawker centers, which are wildly popular with locals, are scattered around the city, each features vendors from various cultures, side by side, selling freshly made dishes at rock-bottom prices. You can have some Indian \u003cem>roti\u003c/em> with your Malaysian beef \u003cem>rendang\u003c/em> and finish off with sweet Chinese \u003cem>ah bolin\u003c/em> (glutinous rice balls filled with yam, bean or sesame seed paste). \u003c/p>\n\u003cp>After spending an hour immersed in the museum’s videos, oral histories and food artifacts, I gain an appreciation for the context of Singapore’s food focus. As one hawker interviewed in a museum video explains, “Food makes us all equal, rich and poor, people of all races.”\u003c/p>\n\u003cp>Even though, I've tasted a dozen of Singapore’s sweet treats, there are many more to sample on my next visit…\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/snow-ice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/snow-ice.jpg\" alt=\"menu - snow ice\" title=\"menu - snow ice\" width=\"560\" height=\"487\" class=\"alignnone size-full wp-image-35418\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Sweet treats in food-obsessed Singapore come hot and cold, taking fantastic forms: from warm chunks of yam and chewy jellies swimming in coconut milk to mountains of ice, drizzled in neon syrup, topped with red beans, corn and peanuts. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/mango-pudding-flower-jelly1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/mango-pudding-flower-jelly1.jpg\" alt=\"mango pudding, flower jelly\" title=\"mango pudding, flower jelly\" width=\"560\" height=\"329\" class=\"alignnone size-full wp-image-35407\">\u003c/a>\u003c/p>\n\u003cp>Yams, red beans, creamed corn, white fungus, grass jelly, black glutinous rice. Perhaps these ingredients don’t immediately conjure up images of tempting sweet treats, but in steamy Singapore—with the addition of shaved ice, fresh fruit, palm sugar, colorful syrups, coconut milk and other goodies—they morph into a medley of exotic desserts.\u003c/p>\n\u003cp>I’m in \u003ca href=\"http://en.wikipedia.org/wiki/Singapore\">Singapore\u003c/a> for a week, tagging along with my husband, who is presenting at a conference. I couldn’t miss a trip to this unabashedly food-obsessed city, where you really can’t walk two steps without bumping into tantalizing aromas emanating from cafes, food stands and \u003ca href=\"http://www.myhawkers.sg/food\">hawker centers\u003c/a> (organized street food vendors). In this modern multi-cultural society, where impossibly high angular skyscrapers tower over warrens of ethnic neighborhood shops, Chinese, Indian, Malay residents and foreign visitors all join in a tireless search for the best grub the city has to offer—in local parlance: “die-die-must-try.”\u003c/p>\n\u003cp>Singaporean specialties abound, like chili-crab, fish-head curry, oyster omelet, chicken rice and a multitude of variations on spicy noodles. But for my few days here, I need a quest with a smaller focus, so why not a sweet one, sampling as many desserts as I can? (Actually “desserts” is somewhat of a misnomer, as these sweet treats are more often consumed as afternoon or late night snacks.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/konnyaku.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/konnyaku.jpg\" alt=\"konnyaku with lotus seed\" title=\"konnyaku with lotus seed\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-35408\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Straddling the equator, with temperatures often in the 90s and the air thick with tropical humidity, icy treats offer natural refreshment in Singapore’s year-round heat wave. Although many have roots in neighboring cultures, the fantastical shapes and colors of these cooling combinations make them Singaporean classics.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/ice-kachang.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/ice-kachang.jpg\" alt=\"ice kachang\" title=\"ice kachang\" width=\"560\" height=\"747\" class=\"alignnone size-full wp-image-35409\">\u003c/a>\u003cbr>\n\u003cem>Ice Kachang provides a refreshing pyramid of pleasure\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ice Kachang\u003c/strong> -- the quintessential Singaporean dessert takes a mountain of shaved ice, douses it with a rainbow of syrups and sprinkles on toppings such as soft red beans and creamed corn. I order mine with a dusting of chopped peanuts for an extra dimension of crunch.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/chendol-pair.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/chendol-pair.jpg\" alt=\"chendol\" title=\"chendol \" width=\"560\" height=\"438\" class=\"alignnone size-full wp-image-35410\">\u003c/a>\u003cbr>\n\u003cem>creamy, chewy, icy Chendol\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chendol\u003c/strong> -- the key ingredient in this icy treat is the jelly-like green noodles flavored with pandan leaf, layered with cooked red beans, chewy palm seeds, coconut milk and a sweet brown syrup.\u003c/p>\n\u003cp>Every Singapore resident I ask offers encouragement and advice on my sweet-seeking journey. They also caution me not to eat too many treats with creamy, coconut milk. (“Not good for the tummy.”) Luckily, there is a profusion of more delicate sweet dishes to choose from.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/mango-ice-jelly.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/mango-ice-jelly.jpg\" alt=\"mango ice jelly\" title=\"mango ice jelly\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-35411\">\u003c/a>\u003cbr>\n\u003cem>Slippery sweet Ice Jelly\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ice Jelly\u003c/strong> -- utterly light and refreshing: shaved ice with cold translucent jelly globules. I have mine topped with mango. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/papaya-and-snow-fungus1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/papaya-and-snow-fungus1.jpg\" alt=\"papaya and snow fungus\" title=\"papaya and snow fungus\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-35413\">\u003c/a>\u003cbr>\n\u003cem>Double steamed papaya in syrup\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Steamed Papaya with Snow Fungus and Almond\u003c/strong> -- served in light syrup. The snow fungus adds the texture of a dainty, frilly sponge. I enjoy it cold, but it also comes hot, as do several other desserts with a hot/cold option.\u003c/p>\n\u003cp>When the sky turns black and hurls lighting bolts, thunderclaps and pounding rain, it’s an invitation to duck into a cheerful neon-bordered café for a warm bowl of comfort, such as sweet black glutinous rice cooked into a velvety pudding, drizzled with a swirl of coconut milk.\u003c/p>\n\u003cp>Other warming choices:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/bubor-chacha.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/bubor-chacha.jpg\" alt=\"bubor cha cha\" title=\"bubor cha cha\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-35414\">\u003c/a>\u003cbr>\n\u003cem>comforting and chewy Bubor Cha Cha\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bubor Cha Cha\u003c/strong> -- chunks of cooked yam and sweet potato with colored bits of chewy coconut jelly swimming in warm coconut milk.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/warm-soups.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/warm-soups.jpg\" alt=\"warm soups\" title=\"warm soups\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-35415\">\u003c/a>\u003cbr>\n\u003cstrong>Peanut soup or Black sesame soup\u003c/strong> – topped with almond cream.\u003c/p>\n\u003cp>Chinese culture often cites the health benefits of certain foods to balance one’s yin/yang, for specific ailments or populations (e.g. pregnant women). A sign in Food Republic’s Ice Shop proclaims \u003cstrong>Red Beans with Lotus seeds\u003c/strong> “great for getting rid of dark circles under the eyes,” so there is no way I can pass that up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/red-beans-with-lotus.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/red-beans-with-lotus.jpg\" alt=\"red beans with lotus seed\" title=\"red beans with lotus seed\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-35416\">\u003c/a>\u003c/p>\n\u003cp>The places where I sample these treats vary as much as the flavors and forms they take. From fancy food courts in high-rise shopping meccas, like \u003ca href=\"http://en.wikipedia.org/wiki/Wisma_Atria\">Wisma Atria\u003c/a>’s Food Republic to beloved, old-fashioned, open-air Hawker Centres (\u003ca href=\"http://www.yoursingapore.com/content/traveller/en/browse/dining/restaurants/maxwell-road-hawker-centre.html\">Maxwell Road\u003c/a> in Chinatown, \u003ca href=\"http://en.wikipedia.org/wiki/Tekka_Centre\">Tekka Center\u003c/a> in Little India and \u003ca href=\"http://www.laupasat.biz/lps.html\">Lau Pa Sat\u003c/a> in the financial district).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/museum-bike.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/museum-bike.jpg\" alt=\"museum - food exhibit\" title=\"museum - food exhibit\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-35417\">\u003c/a>\u003c/p>\n\u003cp>A visit to the \u003ca href=\"http://www.nationalmuseum.sg/ExhibitionDetail.aspx?id=2&cat=1\">National Museum of Singapore’s vibrant Living Gallery of Food\u003c/a> provides the back-story to the city’s obsession with street food. Itinerant street vendors have always played an important role in this multi-cultural city. Since the 19th century, they traveled door-to-door preparing and peddling their wares or setting up carts and stands on the riverside. In the 1980s, as part of a project to clean up the river, Prime Minister Lee mandated that hawkers leave the riverside and take their places in designated hawker centers.\u003c/p>\n\u003cp>Scores of hawker centers, which are wildly popular with locals, are scattered around the city, each features vendors from various cultures, side by side, selling freshly made dishes at rock-bottom prices. You can have some Indian \u003cem>roti\u003c/em> with your Malaysian beef \u003cem>rendang\u003c/em> and finish off with sweet Chinese \u003cem>ah bolin\u003c/em> (glutinous rice balls filled with yam, bean or sesame seed paste). \u003c/p>\n\u003cp>After spending an hour immersed in the museum’s videos, oral histories and food artifacts, I gain an appreciation for the context of Singapore’s food focus. As one hawker interviewed in a museum video explains, “Food makes us all equal, rich and poor, people of all races.”\u003c/p>\n\u003cp>Even though, I've tasted a dozen of Singapore’s sweet treats, there are many more to sample on my next visit…\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/snow-ice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/snow-ice.jpg\" alt=\"menu - snow ice\" title=\"menu - snow ice\" width=\"560\" height=\"487\" class=\"alignnone size-full wp-image-35418\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Orange and Ginger Spiced Cranberry Sauce",
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"headTitle": "Thanksgiving Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cranberry-sauce-lick-my-spoon-stephanie-hua-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cranberry-sauce-lick-my-spoon-stephanie-hua-3.jpg\" alt=\"cranberry sauce ingredients\" title=\"cranberry sauce ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-35454\">\u003c/a>\u003cbr>\n\u003cem>Ingredients for Orange and Ginger Spiced Cranberry Sauce\u003c/em>\u003c/p>\n\u003cp>Thanksgiving countdown has officially begun, and for the first time ever, I'm making the entire dinner on my own. Eeek. There are so many things I want to make. And there are expectations, you know. A juicy, golden, magnificent bird…stuffing, cranberry sauce, sweet potatoes, mashed potatoes, gravy, biscuits, green beans, some more obligatory vegetables, pie, pie, pie…oh yeah, and prime rib (because that is how my family rolls). \u003c/p>\n\u003cp>If I'm going to pull this off I know it's going to take some planning ahead. Luckily, \u003ca href=\"http://www.melissaclark.net/\">Melissa Clark\u003c/a> answered my prayers with this super helpful \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2011/11/14/what-can-i-prepare-before-the-actual-day-of-thanksgiving/\">Seven-Day Plan for Thanksgiving\u003c/a>. With this game plan by my side, I am actually starting to think I won't be a hot mess come Turkey Day.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cranberry-sauce-lick-my-spoon-stephanie-hua-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cranberry-sauce-lick-my-spoon-stephanie-hua-1.jpg\" alt=\"Cranberries\" title=\"Cranberries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-35453\">\u003c/a>\u003cbr>\n\u003cem>Cranberries\u003c/em>\u003c/p>\n\u003cp>First up on my list of make-ahead dishes is \u003cstrong>Cranberry Sauce\u003c/strong>. Homemade cranberry sauce is crazy easy to make. I kid you not, it is \u003cstrong>stone cold simple\u003c/strong>. Once you try it, I promise you will never buy the weird canned stuff again. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A few years ago I experimented with this recipe for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/17/cranberry-jalapeno-relish/\">Cranberry Jalapeno Relish with Lime and Cilantro\u003c/a>. If you're looking for not-yo-momma's-cranberry-sauce, give this zesty little one a try. It's got kick and is totally different. This year, however, I wanted to go with something more traditional…but not boring. \u003c/p>\n\u003cp>\u003cem>Ta-daa\u003c/em>! This \u003cstrong>Orange and Ginger Spiced Cranberry Sauce\u003c/strong> came out exactly as I had hoped. The fragrance of the orange zest and orange juice complements the cranberries beautifully, and the warmth of the ginger, cinnamon, and cloves tones down the tartness of the sauce and spices it up a touch, while making your entire kitchen smell like the holidays! \u003c/p>\n\u003cp>Ok, are you ready for how easy this is to make? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cranberry-sauce-lick-my-spoon-stephanie-hua-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cranberry-sauce-lick-my-spoon-stephanie-hua-4.jpg\" alt=\"cranberries in food processor\" title=\"cranberries in food processor\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-35455\">\u003c/a>\u003cbr>\n\u003cem>Cranberries pulsed to a coarse chop\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Step 1:\u003c/strong> Coarsely chop up the cranberries in a food processor. If you don't have a food processor, or prefer a chunkier cranberry sauce, you can keep the cranberries whole. I like my cranberry sauce to have more of a jammy consistency so into the food pro they go. \u003c/p>\n\u003cp>\u003cstrong>Step 2:\u003c/strong> Dump all the ingredients into a saucepan and let simmer for about 20 minutes. \u003c/p>\n\u003cp>That's it! You're done. Really. See? This whole Thanksgiving Feast thing is going to be totally manageable… \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cranberry-sauce-lick-my-spoon-stephanie-hua-22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cranberry-sauce-lick-my-spoon-stephanie-hua-22.jpg\" alt=\"cranberry sauce\" title=\"cranberry sauce\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-35465\">\u003c/a>\u003cbr>\n\u003cem>Orange and Ginger Spiced Cranberry Sauce\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Orange and Ginger Spiced Cranberry Sauce Recipe\u003c/strong>\u003cbr>\nHomemade cranberry sauce is crazy easy to make. I mean it. It is stone cold simple. Once you try it, I promise you will never buy the weird canned stuff again. This cranberry sauce elevates the traditional version with the addition of fragrant orange zest and juice, ginger, and warm spices.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 cups\u003c/p>\n\u003cp>Prep Time: 5 minutes\u003cbr>\nCook Time: 20 minutes\u003cbr>\nTotal Time: 25 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n12 ounces fresh cranberries\u003cbr>\n1 cup brown sugar\u003cbr>\n1/2 cup fresh orange juice\u003cbr>\nZest of 1 orange\u003cbr>\n1 tablespoon grated fresh ginger\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1/2 teaspoon ground cinnamon\u003cbr>\n1/8 teaspoon ground cloves\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Pulse the cranberries in a food processor until coarsely chopped. Be careful not to over process because you don't want the berries pureed. If you don't have a food processor, you can opt for a chunkier cranberry sauce and just use the cranberries whole. \u003c/p>\n\u003cp>2. Add all the ingredients to saucepan over medium-high heat. Bring to a simmer. Lower heat a bit to keep it at a nice simmer for about 20 minutes, until the cranberries have softened and the liquid has reduced to create a thick compote. If you are using whole cranberries, you'll hear them pop a bit -- it's ok, that's what they do. Cool before serving. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>(Make-ahead note: Can be made days ahead before serving, I actually think it is even better that way. Keep refrigerated in an air-tight container and either warm up or bring to room temperature before serving.) \u003c/p>\n\n",
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"excerpt": "Homemade cranberry sauce is crazy easy to make. I mean it. It is stone cold simple. Once you try it, I promise you will never buy the weird canned stuff again. This cranberry sauce elevates the traditional version with the addition of fragrant orange zest and juice, ginger, and warm spices.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cranberry-sauce-lick-my-spoon-stephanie-hua-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cranberry-sauce-lick-my-spoon-stephanie-hua-3.jpg\" alt=\"cranberry sauce ingredients\" title=\"cranberry sauce ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-35454\">\u003c/a>\u003cbr>\n\u003cem>Ingredients for Orange and Ginger Spiced Cranberry Sauce\u003c/em>\u003c/p>\n\u003cp>Thanksgiving countdown has officially begun, and for the first time ever, I'm making the entire dinner on my own. Eeek. There are so many things I want to make. And there are expectations, you know. A juicy, golden, magnificent bird…stuffing, cranberry sauce, sweet potatoes, mashed potatoes, gravy, biscuits, green beans, some more obligatory vegetables, pie, pie, pie…oh yeah, and prime rib (because that is how my family rolls). \u003c/p>\n\u003cp>If I'm going to pull this off I know it's going to take some planning ahead. Luckily, \u003ca href=\"http://www.melissaclark.net/\">Melissa Clark\u003c/a> answered my prayers with this super helpful \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2011/11/14/what-can-i-prepare-before-the-actual-day-of-thanksgiving/\">Seven-Day Plan for Thanksgiving\u003c/a>. With this game plan by my side, I am actually starting to think I won't be a hot mess come Turkey Day.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cranberry-sauce-lick-my-spoon-stephanie-hua-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cranberry-sauce-lick-my-spoon-stephanie-hua-1.jpg\" alt=\"Cranberries\" title=\"Cranberries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-35453\">\u003c/a>\u003cbr>\n\u003cem>Cranberries\u003c/em>\u003c/p>\n\u003cp>First up on my list of make-ahead dishes is \u003cstrong>Cranberry Sauce\u003c/strong>. Homemade cranberry sauce is crazy easy to make. I kid you not, it is \u003cstrong>stone cold simple\u003c/strong>. Once you try it, I promise you will never buy the weird canned stuff again. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A few years ago I experimented with this recipe for \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/17/cranberry-jalapeno-relish/\">Cranberry Jalapeno Relish with Lime and Cilantro\u003c/a>. If you're looking for not-yo-momma's-cranberry-sauce, give this zesty little one a try. It's got kick and is totally different. This year, however, I wanted to go with something more traditional…but not boring. \u003c/p>\n\u003cp>\u003cem>Ta-daa\u003c/em>! This \u003cstrong>Orange and Ginger Spiced Cranberry Sauce\u003c/strong> came out exactly as I had hoped. The fragrance of the orange zest and orange juice complements the cranberries beautifully, and the warmth of the ginger, cinnamon, and cloves tones down the tartness of the sauce and spices it up a touch, while making your entire kitchen smell like the holidays! \u003c/p>\n\u003cp>Ok, are you ready for how easy this is to make? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cranberry-sauce-lick-my-spoon-stephanie-hua-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cranberry-sauce-lick-my-spoon-stephanie-hua-4.jpg\" alt=\"cranberries in food processor\" title=\"cranberries in food processor\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-35455\">\u003c/a>\u003cbr>\n\u003cem>Cranberries pulsed to a coarse chop\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Step 1:\u003c/strong> Coarsely chop up the cranberries in a food processor. If you don't have a food processor, or prefer a chunkier cranberry sauce, you can keep the cranberries whole. I like my cranberry sauce to have more of a jammy consistency so into the food pro they go. \u003c/p>\n\u003cp>\u003cstrong>Step 2:\u003c/strong> Dump all the ingredients into a saucepan and let simmer for about 20 minutes. \u003c/p>\n\u003cp>That's it! You're done. Really. See? This whole Thanksgiving Feast thing is going to be totally manageable… \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cranberry-sauce-lick-my-spoon-stephanie-hua-22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cranberry-sauce-lick-my-spoon-stephanie-hua-22.jpg\" alt=\"cranberry sauce\" title=\"cranberry sauce\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-35465\">\u003c/a>\u003cbr>\n\u003cem>Orange and Ginger Spiced Cranberry Sauce\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Orange and Ginger Spiced Cranberry Sauce Recipe\u003c/strong>\u003cbr>\nHomemade cranberry sauce is crazy easy to make. I mean it. It is stone cold simple. Once you try it, I promise you will never buy the weird canned stuff again. This cranberry sauce elevates the traditional version with the addition of fragrant orange zest and juice, ginger, and warm spices.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 cups\u003c/p>\n\u003cp>Prep Time: 5 minutes\u003cbr>\nCook Time: 20 minutes\u003cbr>\nTotal Time: 25 minutes\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n12 ounces fresh cranberries\u003cbr>\n1 cup brown sugar\u003cbr>\n1/2 cup fresh orange juice\u003cbr>\nZest of 1 orange\u003cbr>\n1 tablespoon grated fresh ginger\u003cbr>\n1/2 teaspoon salt\u003cbr>\n1/2 teaspoon ground cinnamon\u003cbr>\n1/8 teaspoon ground cloves\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Pulse the cranberries in a food processor until coarsely chopped. Be careful not to over process because you don't want the berries pureed. If you don't have a food processor, you can opt for a chunkier cranberry sauce and just use the cranberries whole. \u003c/p>\n\u003cp>2. Add all the ingredients to saucepan over medium-high heat. Bring to a simmer. Lower heat a bit to keep it at a nice simmer for about 20 minutes, until the cranberries have softened and the liquid has reduced to create a thick compote. If you are using whole cranberries, you'll hear them pop a bit -- it's ok, that's what they do. Cool before serving. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>(Make-ahead note: Can be made days ahead before serving, I actually think it is even better that way. Keep refrigerated in an air-tight container and either warm up or bring to room temperature before serving.) \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": " Cranberry-Tangerine Bars for the Holidays",
"title": " Cranberry-Tangerine Bars for the Holidays",
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"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_35383\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cranberry-bars300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cranberry-bars300.jpg\" alt=\"Cranberry-Tangerine Bars\" title=\"Cranberry-Tangerine Bars\" width=\"300\" height=\"371\" class=\"size-full wp-image-35383\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Debra St. John\u003c/figcaption>\u003c/figure>\n\u003cp>It's hard to be a pie on Thanksgiving. It's the quandary of the big feast: everyone wants to see pie on the table, it seems, but after all that turkey, stuffing, gravy-drenched mashed potatoes and marshmallow-topped yams, few have the available real estate inside to truly do justice to a slice (or more) of pie. All that time you spent rushing around sourcing precious leaf lard from the appropriately happy, local, and pasture-raised pigs, all that careful crimping and filling, hovering and squatting in front of the oven window, praying that the crust edges wouldn't overbrown, finally sweeping up the big floury mess, and for what? Nothing but the sight of all your tipsy, satiated friends and family asking for \"just a \u003cem>teeny\u003c/em> slice\" and then pushing it around on their plate while they drink more wine and attack the whipped cream instead. \u003c/p>\n\u003cp>Pie, of course, is the best day-after-Thanksgiving breakfast ever. But you can only count on leftover pie if you’re hosting the dinner in your own house. Bring the pies to someone else’s dinner, and you must hope and pray to be sent home with what remains. After all, a pie must be brought over intact; a pie minus one piece is a \u003cem>used pie.\u003c/em> Sadly not every host/ess has the grace to make up little care packages of leftovers. What this means, besides no turkey sandwiches for lunch, is that you could have rolled and latticed all day long, seen lots of uneaten pie on the counter, and still ended up with no pie to go with your coffee the next morning. This has happened to me more times than I would care to remember. \u003c/p>\n\u003cp>You can get around both these scenarios in one easy step: just turn your pies into bars. This works best with solid, open-faced pies—pumpkin, sweet potato, pecan, or the chilled cranberry-tangerine, below. Apple or other sliced-fruit pies won’t work, but someone else will make these, anyway. Instead, imagine a lemon square refashioned for autumn, with crunchy crust on the bottom and creamy-firm filling on top. Baked and then chilled until well set, these can be cut like brownies into narrow rectangles or small squares, a two- or three-bite morsel, perfect for both children and overstuffed adults alike. \u003c/p>\n\u003cp>How to do it? Use a cookie-like crust recipe, one with egg yolk and vanilla in the dough instead of just water, what's usually called a sweet tart dough. This dough, sturdier and sweeter than a typical plain pie dough, can be easily rolled out and/or pressed to fit into the bottom of an 8\"x8\" square pan. Prick lightly all over with a fork and bake until just blond and set. Let cool, then pour on filling and bake as usual, keeping in mind that it will probably take a little less time to bake than a regular pie, since the filling won't be as deep. Cool, chill, and cut.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Cranberry Tangerine Bars\u003c/strong>\u003cbr>\n\u003cem>This cranberry-tangerine dessert is a longtime family favorite. It's particularly great for any holiday get-together, as the nut crust holds up well in the fridge and doesn't get tough or soggy. You can definitely make it the day before; because of the gelatin, however, you'll need to keep it refrigerated until dinner time. A nice blob of fresh whipped cream helps balance the tart fruitiness of the filling.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 16 squares\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 45 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20-25 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour, 5-10 minutes, plus several hours' chilling time\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup finely chopped, lightly toasted walnuts\u003cbr>\n3 tbsp sugar\u003cbr>\n1 1/2 cups unbleached all-purpose flour\u003cbr>\n1/2 cup (4 oz) butter, softened\u003cbr>\n1 egg yolk\u003cbr>\n1/2 tsp vanilla\u003cbr>\n1-2 tbsp water (optional)\u003c/p>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003cbr>\n1/4 cup plus 2 tbsp water\u003cbr>\n1 envelope (1 TB) unflavored powdered gelatin (such as Knox)\u003cbr>\n3 cups fresh or frozen whole cranberries\u003cbr>\n1 1/4 cups sugar\u003cbr>\nRind and juice of 1 tangerine (you may not need all the rind; add half first, then more if you want a stronger orange flavor)\u003cbr>\n1 tbsp good orange liqueur, such as Grand Marnier or Cointreau (optional)\u003cbr>\nWhipped cream for serving\u003c/p>\n\u003cp>1. To make crust: Mix walnuts, sugar and flour together in a large bowl. If you have a stand-up mixer (like a KitchenAid), use the paddle attachment to beat in the butter. Otherwise, mix and mash in with a hand-held mixer, a pastry blender or your fingertips. Stir in egg yolk and vanilla to form a crumbly dough, adding water as necessary to make the dough stick together. Chill dough for 1 hour. \u003c/p>\n\u003cp>2. Preheat oven to 350F. Press dough into an 8x8 square pan, preferably glass. Bake until light golden and firm, about 20-25 minutes. Let cool before filling.\u003c/p>\n\u003cp>3. To make filling: Sprinkle gelatin over 1/4 cup water and let sit until gelatin swells and softens into a pasty, translucent gel. In a saucepan, combine cranberries, sugar, rind and juice, and remaining two tablespoons of water. Bring to a simmer over medium-low heat, stirring frequently, for 10-15 minutes, until berries have popped and mixture is thick. \u003c/p>\n\u003cp>4. Remove pan from heat, cool slightly, then stir in gelatin and liqueur, if using. Let cool to room temperature. Taste for sweetness, adding more sugar or liqueur as desired, keeping in mind that a bittersweet tartness is this dessert's main charm, then spread over crust. \u003c/p>\n\u003cp>5. Chill until firm, at least several hours or overnight. Cut into bars and serve with fresh whipped cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Still need pie therapy? Local pastry chef and caterer \u003ca href=\"http://www.courtwaycatering.com\">Meloni Courtway\u003c/a>, who taught last year's wonderful \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/23/from-orchard-to-oven-pie-workshop/\">Orchard to Oven\u003c/a> workshop, is offering a \u003ca href=\"http://www.brownpapertickets.com/event/207995\">hands-on apple-pie workshop\u003c/a> at the Marin Country Mart on Saturday, November 19. All participants go home with a hand-made pie that can be frozen and baked fresh for Thanksgiving. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Everyone wants pie on Thanksgiving, but come the end of the big feast, no one has room for more than a bite or two. The solution? Turn your pies into easy two-bite bar cookies, perfect for fickle children and overstuffed adults alike. With a fail-safe recipe for Cranberry-Tangerine Bars. ",
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"description": "Everyone wants pie on Thanksgiving, but come the end of the big feast, no one has room for more than a bite or two. The solution? Turn your pies into easy two-bite bar cookies, perfect for fickle children and overstuffed adults alike. With a fail-safe recipe for Cranberry-Tangerine Bars. ",
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"headline": " Cranberry-Tangerine Bars for the Holidays",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_35383\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cranberry-bars300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cranberry-bars300.jpg\" alt=\"Cranberry-Tangerine Bars\" title=\"Cranberry-Tangerine Bars\" width=\"300\" height=\"371\" class=\"size-full wp-image-35383\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Debra St. John\u003c/figcaption>\u003c/figure>\n\u003cp>It's hard to be a pie on Thanksgiving. It's the quandary of the big feast: everyone wants to see pie on the table, it seems, but after all that turkey, stuffing, gravy-drenched mashed potatoes and marshmallow-topped yams, few have the available real estate inside to truly do justice to a slice (or more) of pie. All that time you spent rushing around sourcing precious leaf lard from the appropriately happy, local, and pasture-raised pigs, all that careful crimping and filling, hovering and squatting in front of the oven window, praying that the crust edges wouldn't overbrown, finally sweeping up the big floury mess, and for what? Nothing but the sight of all your tipsy, satiated friends and family asking for \"just a \u003cem>teeny\u003c/em> slice\" and then pushing it around on their plate while they drink more wine and attack the whipped cream instead. \u003c/p>\n\u003cp>Pie, of course, is the best day-after-Thanksgiving breakfast ever. But you can only count on leftover pie if you’re hosting the dinner in your own house. Bring the pies to someone else’s dinner, and you must hope and pray to be sent home with what remains. After all, a pie must be brought over intact; a pie minus one piece is a \u003cem>used pie.\u003c/em> Sadly not every host/ess has the grace to make up little care packages of leftovers. What this means, besides no turkey sandwiches for lunch, is that you could have rolled and latticed all day long, seen lots of uneaten pie on the counter, and still ended up with no pie to go with your coffee the next morning. This has happened to me more times than I would care to remember. \u003c/p>\n\u003cp>You can get around both these scenarios in one easy step: just turn your pies into bars. This works best with solid, open-faced pies—pumpkin, sweet potato, pecan, or the chilled cranberry-tangerine, below. Apple or other sliced-fruit pies won’t work, but someone else will make these, anyway. Instead, imagine a lemon square refashioned for autumn, with crunchy crust on the bottom and creamy-firm filling on top. Baked and then chilled until well set, these can be cut like brownies into narrow rectangles or small squares, a two- or three-bite morsel, perfect for both children and overstuffed adults alike. \u003c/p>\n\u003cp>How to do it? Use a cookie-like crust recipe, one with egg yolk and vanilla in the dough instead of just water, what's usually called a sweet tart dough. This dough, sturdier and sweeter than a typical plain pie dough, can be easily rolled out and/or pressed to fit into the bottom of an 8\"x8\" square pan. Prick lightly all over with a fork and bake until just blond and set. Let cool, then pour on filling and bake as usual, keeping in mind that it will probably take a little less time to bake than a regular pie, since the filling won't be as deep. Cool, chill, and cut.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Cranberry Tangerine Bars\u003c/strong>\u003cbr>\n\u003cem>This cranberry-tangerine dessert is a longtime family favorite. It's particularly great for any holiday get-together, as the nut crust holds up well in the fridge and doesn't get tough or soggy. You can definitely make it the day before; because of the gelatin, however, you'll need to keep it refrigerated until dinner time. A nice blob of fresh whipped cream helps balance the tart fruitiness of the filling.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 16 squares\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 45 minutes\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 20-25 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 1 hour, 5-10 minutes, plus several hours' chilling time\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup finely chopped, lightly toasted walnuts\u003cbr>\n3 tbsp sugar\u003cbr>\n1 1/2 cups unbleached all-purpose flour\u003cbr>\n1/2 cup (4 oz) butter, softened\u003cbr>\n1 egg yolk\u003cbr>\n1/2 tsp vanilla\u003cbr>\n1-2 tbsp water (optional)\u003c/p>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003cbr>\n1/4 cup plus 2 tbsp water\u003cbr>\n1 envelope (1 TB) unflavored powdered gelatin (such as Knox)\u003cbr>\n3 cups fresh or frozen whole cranberries\u003cbr>\n1 1/4 cups sugar\u003cbr>\nRind and juice of 1 tangerine (you may not need all the rind; add half first, then more if you want a stronger orange flavor)\u003cbr>\n1 tbsp good orange liqueur, such as Grand Marnier or Cointreau (optional)\u003cbr>\nWhipped cream for serving\u003c/p>\n\u003cp>1. To make crust: Mix walnuts, sugar and flour together in a large bowl. If you have a stand-up mixer (like a KitchenAid), use the paddle attachment to beat in the butter. Otherwise, mix and mash in with a hand-held mixer, a pastry blender or your fingertips. Stir in egg yolk and vanilla to form a crumbly dough, adding water as necessary to make the dough stick together. Chill dough for 1 hour. \u003c/p>\n\u003cp>2. Preheat oven to 350F. Press dough into an 8x8 square pan, preferably glass. Bake until light golden and firm, about 20-25 minutes. Let cool before filling.\u003c/p>\n\u003cp>3. To make filling: Sprinkle gelatin over 1/4 cup water and let sit until gelatin swells and softens into a pasty, translucent gel. In a saucepan, combine cranberries, sugar, rind and juice, and remaining two tablespoons of water. Bring to a simmer over medium-low heat, stirring frequently, for 10-15 minutes, until berries have popped and mixture is thick. \u003c/p>\n\u003cp>4. Remove pan from heat, cool slightly, then stir in gelatin and liqueur, if using. Let cool to room temperature. Taste for sweetness, adding more sugar or liqueur as desired, keeping in mind that a bittersweet tartness is this dessert's main charm, then spread over crust. \u003c/p>\n\u003cp>5. Chill until firm, at least several hours or overnight. Cut into bars and serve with fresh whipped cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Still need pie therapy? Local pastry chef and caterer \u003ca href=\"http://www.courtwaycatering.com\">Meloni Courtway\u003c/a>, who taught last year's wonderful \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/23/from-orchard-to-oven-pie-workshop/\">Orchard to Oven\u003c/a> workshop, is offering a \u003ca href=\"http://www.brownpapertickets.com/event/207995\">hands-on apple-pie workshop\u003c/a> at the Marin Country Mart on Saturday, November 19. All participants go home with a hand-made pie that can be frozen and baked fresh for Thanksgiving. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Your Bay Area Vegan Thanksgiving Event and Meal Guide",
"title": "Your Bay Area Vegan Thanksgiving Event and Meal Guide",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Thanksgiving works a little differently for us vegans and vegetarians. We also love to celebrate and give thanks with those closest to us. We also love to share a grand meal and reflect on the past year. We also love pie.\u003c/p>\n\u003cp>What we do differently is not just swap out the meat with a squash or a store-bought substitute. We also make sure to think about the hundreds of millions of birds who are slaughtered each year during this time and give thanks to the individuals at sanctuaries around the country who take in the more fortunate. We thank the restaurants who cater to our lifestyle of compassion. And we thank the animals who make our lives richer, funnier, eye-opening, and loving. \u003c/p>\n\u003cp>Below is a list of events happening in the area to celebrate Thanksgiving AND the turkeys, plus options on places to order a vegan meal and desserts: \u003c/p>\n\u003col>\n\u003cli>\u003cstrong>November 12: \u003c/strong>Join \u003ca href=\"http://harvesthomesanctuary.org/\">Harvest Home Animal Sanctuary\u003c/a> for \u003ca href=\"http://harvesthomesanctuary.org/check-out-the-event-schedule-for-toast-to-the-turkeys-in-november/\">\u003cem>Toast for the Turkeys\u003c/em>\u003c/a> in honor of the rescued turkeys at the sanctuary.\n\u003cp>\u003ca href=\"http://harvesthomesanctuary.org/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Turkeys-Bill-and-Sierra.jpg\" alt=\"Turkeys Bill and Sierra\" title=\"Turkeys Bill and Sierra\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-35325\">\u003c/a>\u003cbr>\n\u003cem>Two of the residents at Harvest Home Animal Sanctuary, Bill and Sierra. Bill was found wandering the streets of Berkeley before being pickup by Animal Control. He is a gentle giant with the manners of a perfect gentleman. He spends his days gracing the green pasture with his buddy, Sierra. Photo Credit: Christine Morrissey\u003c/em>\u003c/p>\n\u003cp>The event, sponsored by such Bay Area establishments as \u003ca href=\"http://www.cinnaholic-berkeley.com/\">Cinnaholic\u003c/a>, \u003ca href=\"http://vegansaurus.com/\">Vegansaurus\u003c/a>, \u003ca href=\"http://www.dovedistributors.com/\">D.O.V.E. Distributors\u003c/a>, and \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> will also feature a “Humane Harvest” vegetarian food drive, to benefit the \u003ca href=\"http://www.stocktonfoodbank.org/\">Emergency Food Bank of Stockton/San Joaquin\u003c/a>.\u003c/p>\u003c/li>\n\u003cp>Check out this video from last year's Toast to the Turkeys:\u003c/p>\n\u003cp>http://www.youtube.com/embed/049Bt2yrhpg\u003c/p>\n\u003cli>\n\u003cstrong>November 19: \u003c/strong>Take part in \u003ca href=\"http://www.farmsanctuary.org/\">Farm Sanctuary\u003c/a>’s annual \u003ca href=\"http://www.farmsanctuary.org/farm/calendar/celebrations/ca.html\">Celebration FOR the Turkeys\u003c/a> which features a vegan feast, musical performance, guest presentations, and the most adored of all – the Feeding of the Turkeys celebration, where the turkeys are the center of attention and dine on squash, pumpkin pie, and cranberries (on silver platters of course!). \n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Vi-and-Turkey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Vi-and-Turkey.jpg\" alt=\"Vi and Turkey\" title=\"Vi and Turkey\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-35311\">\u003c/a>\u003cbr>\n\u003cem>Me bonding with a turkey at the 2009 Feeding of the Turkeys. They are incredibly friendly animals and love to socialize and be petted!\u003c/em>\u003c/p>\n\u003cp>This year’s guests will include vegan writer and chef \u003ca href=\"http://www.compassionatecooks.com/\">Colleen Patrick-Goudreau\u003c/a> and \u003ca href=\"http://www.huffingtonpost.com/2011/09/22/biz-stone-my-sf_n_976042.html\">Biz Stone\u003c/a>, co-founder of Twitter and the new \u003ca href=\"http://www.bizandlivia.org/\">Biz & Livia Stone Foundation\u003c/a>, who became vegan after visiting Farm Sanctuary. You will also be able to tour the farm and visit with all the other animals. I was taken to the Celebration FOR the Turkeys for my 30th birthday, and it was the best birthday I ever had (good job, husband!). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Two-Turkeys-and-Squash.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Two-Turkeys-and-Squash.jpg\" alt=\"Two Turkeys and Squash\" title=\"Two Turkeys and Squash\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-35318\">\u003c/a>\u003cbr>\n\u003cem>Two turkeys enjoying their feast of pumpkin and veggies. At factory farms, turkeys' beaks and toes are clipped (without anesthesia), so these guys have a little trouble eating without getting messy. But they definitely still enjoy the feast that so many turkeys don't get to experience. \u003c/em> \u003c/p>\n\u003cp>Farm Sanctuary (who recently \u003ca href=\"http://www.farmsanctuary.org/mediacenter/2011/pr_baby_turkeys.html\">took in 25 baby turkeys\u003c/a> from a factory farm that were dumped on their doorstep) truly changes your perspective on farm animals as you spend time with them, experience their different personalities, and watch them thrive in a free and loving environment. [If you can’t make it, consider \u003ca href=\"http://www.adoptaturkey.org/aat/adopt/index.html\">sponsoring a turkey\u003c/a>!] \u003c/p>\u003c/li>\n\u003cli>\u003cstrong>November 24:\u003c/strong> Join \u003ca href=\"http://cafegratitude.com/\">Café Gratitude\u003c/a> (who recently \u003ca href=\"http://www.cafegratitude.com/component/content/article/40-home-area-three/223-cafe-gratitude-la-grand-opening\">opened a location in LA\u003c/a>!) for their annual vegan \u003ca href=\"http://sf.funcheap.com/free-thanksgiving-cafe-gratitude-sf/\">Free Thanksgiving Meal\u003c/a>, where this super compassionate establishment gives back with a feast served by volunteers from the community.\n\u003cp>\u003ca href=\"http://cafegratitude.com/events/calendar/icalrepeat.detail/2011/11/24/351/-/free-thanksgiving-at-berkeley-san-rafael-and-sf-mission-cafes\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cafe-gratitude-thanksgiving.jpg\" alt=\"cafe gratitude thanksgiving\" title=\"cafe gratitude thanksgiving\" width=\"334\" height=\"500\" class=\"alignnone size-full wp-image-35368\">\u003c/a>\u003cbr>\n\u003cem>Cafe Gratitude's Annual Free Thanksgiving Meal. Photo Credit: Cary Mosier\u003cbr>\n\u003c/em>\u003cbr>\nIf you prefer to stay in, you can still experience some Gratitude on your table by \u003ca href=\"http://www.cafegratitude.com/component/content/article/36-home-slides/436-this-year-bring-home-the-pie\">ordering a pie to go\u003c/a>. Their desserts are seriously delicious (and probably the most healthy you’ll ever eat). It's sure to please vegans and omnis alike. \u003c/p>\u003c/li>\n\u003cli>Order your vegan holiday meal from \u003ca href=\"http://souleyvegan.com/Home.html\">Souley Vegan\u003c/a>, everyone’s favorite vegan soul food restaurant! This year the offerings include Southern fried tofu, roasted garlic mashed potato with gravy, and cornbread dressing, among other delicious options. You can also order pies and cheesecakes.\n\u003cp>\u003ca href=\"http://www.souleyvegan.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/souleyvegan.jpg\" alt=\"Souley Vegan\" title=\"Souley Vegan\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-35304\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Souley Vegan\u003c/em>\u003c/p>\n\u003cp>Check out their \u003ca href=\"http://souleyvegan.com/Home.html\">homepage\u003c/a> for a link to the menu and ordering instructions (order must be received by November 21). \u003c/p>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cinnaholic-berkeley.com/2011/10/its-our-favorite-time-of-year/\">Cinnaholic\u003c/a> is promising some exciting holiday flavors this year, including pumpkin spice and egg nog frostings, and toppings like gingersnaps, candy cane pieces, and peppermint “Oreos.”\n\u003cp>\u003ca href=\"http://www.cinnaholic-berkeley.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cinnamonbun.jpg\" alt=\"Cinnaholic Cinnamon Bun\" title=\"Cinnaholic Cinnamon Bun\" width=\"500\" height=\"360\" class=\"alignnone size-full wp-image-35299\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Michael Lang/Cinnaholic\u003c/em>\u003c/p>\n\u003cp>They’ve also teamed up with the aforementioned \u003ca href=\"http://harvesthomeanimal.org/\">Harvest Home Sanctuary\u003c/a> to celebrate the \u003ca href=\"http://www.harvesthomeanimal.org/toasttotheturkeys/index.html\">Toast to the Turkeys\u003c/a> by donating, for the entire month of November, 50% of all Baby Bun sales to help out with feeding, housing, and general care for the animals. \u003c/p>\u003c/li>\n\u003c/ol>\n\u003cp>And if you are simply looking for a way to complete your holiday table with something sweet, here are a few other places to check out for ordering Thanksgiving desserts: \u003c/p>\n\u003cp>\u003ca href=\"http://www.wholesomebakery.com/index.php\">Wholesome Bakery\u003c/a>: Try their Sweet Potato Pecan Baby Pies\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/bakery/\">Rainbow Grocery\u003c/a>: They always have an assortment of vegan treats from various local bakeries.\u003cbr>\n\u003ca href=\"http://missionpie.com/?p=677\">Mission Pie\u003c/a>: They're offering a Vegan Apple-Cranberry crumb-top pie this year for Thanksgiving.\u003cbr>\n\u003ca href=\"http://fatbottombakery.blogspot.com/2011/09/new-website.html\">Fat Bottom Bakery\u003c/a>: You can special order some Pumpkin Cupcakes with vegan cream cheese frosting.\u003cbr>\n\u003ca href=\"http://www.idlehandsbakingcompany.com/Items.html\">Idle Hands Baking Company\u003c/a>: Try their Spice Cake (gluten-free option available) or Pumpkin Chocolate Chip Cake. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Happy Thanksgiving, everyone!\u003c/p>\n\n",
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"excerpt": "Vegans and vegetarians also love to celebrate Thanksgiving with those closest to them and share a grand meal. What we do differently is not just swap out the meat -- we also thank the animals who make our lives richer, funnier, eye-opening, and loving. Here is a list of events and meal options in the area that are sure to make your veggie Thanksgiving a fabulous one!",
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"description": "Vegans and vegetarians also love to celebrate Thanksgiving with those closest to them and share a grand meal. What we do differently is not just swap out the meat -- we also thank the animals who make our lives richer, funnier, eye-opening, and loving. Here is a list of events and meal options in the area that are sure to make your veggie Thanksgiving a fabulous one!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Thanksgiving works a little differently for us vegans and vegetarians. We also love to celebrate and give thanks with those closest to us. We also love to share a grand meal and reflect on the past year. We also love pie.\u003c/p>\n\u003cp>What we do differently is not just swap out the meat with a squash or a store-bought substitute. We also make sure to think about the hundreds of millions of birds who are slaughtered each year during this time and give thanks to the individuals at sanctuaries around the country who take in the more fortunate. We thank the restaurants who cater to our lifestyle of compassion. And we thank the animals who make our lives richer, funnier, eye-opening, and loving. \u003c/p>\n\u003cp>Below is a list of events happening in the area to celebrate Thanksgiving AND the turkeys, plus options on places to order a vegan meal and desserts: \u003c/p>\n\u003col>\n\u003cli>\u003cstrong>November 12: \u003c/strong>Join \u003ca href=\"http://harvesthomesanctuary.org/\">Harvest Home Animal Sanctuary\u003c/a> for \u003ca href=\"http://harvesthomesanctuary.org/check-out-the-event-schedule-for-toast-to-the-turkeys-in-november/\">\u003cem>Toast for the Turkeys\u003c/em>\u003c/a> in honor of the rescued turkeys at the sanctuary.\n\u003cp>\u003ca href=\"http://harvesthomesanctuary.org/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Turkeys-Bill-and-Sierra.jpg\" alt=\"Turkeys Bill and Sierra\" title=\"Turkeys Bill and Sierra\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-35325\">\u003c/a>\u003cbr>\n\u003cem>Two of the residents at Harvest Home Animal Sanctuary, Bill and Sierra. Bill was found wandering the streets of Berkeley before being pickup by Animal Control. He is a gentle giant with the manners of a perfect gentleman. He spends his days gracing the green pasture with his buddy, Sierra. Photo Credit: Christine Morrissey\u003c/em>\u003c/p>\n\u003cp>The event, sponsored by such Bay Area establishments as \u003ca href=\"http://www.cinnaholic-berkeley.com/\">Cinnaholic\u003c/a>, \u003ca href=\"http://vegansaurus.com/\">Vegansaurus\u003c/a>, \u003ca href=\"http://www.dovedistributors.com/\">D.O.V.E. Distributors\u003c/a>, and \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> will also feature a “Humane Harvest” vegetarian food drive, to benefit the \u003ca href=\"http://www.stocktonfoodbank.org/\">Emergency Food Bank of Stockton/San Joaquin\u003c/a>.\u003c/p>\u003c/li>\n\u003cp>Check out this video from last year's Toast to the Turkeys:\u003c/p>\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/049Bt2yrhpg'\n title='//www.youtube.com/embed/049Bt2yrhpg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cli>\n\u003cstrong>November 19: \u003c/strong>Take part in \u003ca href=\"http://www.farmsanctuary.org/\">Farm Sanctuary\u003c/a>’s annual \u003ca href=\"http://www.farmsanctuary.org/farm/calendar/celebrations/ca.html\">Celebration FOR the Turkeys\u003c/a> which features a vegan feast, musical performance, guest presentations, and the most adored of all – the Feeding of the Turkeys celebration, where the turkeys are the center of attention and dine on squash, pumpkin pie, and cranberries (on silver platters of course!). \n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Vi-and-Turkey.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Vi-and-Turkey.jpg\" alt=\"Vi and Turkey\" title=\"Vi and Turkey\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-35311\">\u003c/a>\u003cbr>\n\u003cem>Me bonding with a turkey at the 2009 Feeding of the Turkeys. They are incredibly friendly animals and love to socialize and be petted!\u003c/em>\u003c/p>\n\u003cp>This year’s guests will include vegan writer and chef \u003ca href=\"http://www.compassionatecooks.com/\">Colleen Patrick-Goudreau\u003c/a> and \u003ca href=\"http://www.huffingtonpost.com/2011/09/22/biz-stone-my-sf_n_976042.html\">Biz Stone\u003c/a>, co-founder of Twitter and the new \u003ca href=\"http://www.bizandlivia.org/\">Biz & Livia Stone Foundation\u003c/a>, who became vegan after visiting Farm Sanctuary. You will also be able to tour the farm and visit with all the other animals. I was taken to the Celebration FOR the Turkeys for my 30th birthday, and it was the best birthday I ever had (good job, husband!). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Two-Turkeys-and-Squash.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/Two-Turkeys-and-Squash.jpg\" alt=\"Two Turkeys and Squash\" title=\"Two Turkeys and Squash\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-35318\">\u003c/a>\u003cbr>\n\u003cem>Two turkeys enjoying their feast of pumpkin and veggies. At factory farms, turkeys' beaks and toes are clipped (without anesthesia), so these guys have a little trouble eating without getting messy. But they definitely still enjoy the feast that so many turkeys don't get to experience. \u003c/em> \u003c/p>\n\u003cp>Farm Sanctuary (who recently \u003ca href=\"http://www.farmsanctuary.org/mediacenter/2011/pr_baby_turkeys.html\">took in 25 baby turkeys\u003c/a> from a factory farm that were dumped on their doorstep) truly changes your perspective on farm animals as you spend time with them, experience their different personalities, and watch them thrive in a free and loving environment. [If you can’t make it, consider \u003ca href=\"http://www.adoptaturkey.org/aat/adopt/index.html\">sponsoring a turkey\u003c/a>!] \u003c/p>\u003c/li>\n\u003cli>\u003cstrong>November 24:\u003c/strong> Join \u003ca href=\"http://cafegratitude.com/\">Café Gratitude\u003c/a> (who recently \u003ca href=\"http://www.cafegratitude.com/component/content/article/40-home-area-three/223-cafe-gratitude-la-grand-opening\">opened a location in LA\u003c/a>!) for their annual vegan \u003ca href=\"http://sf.funcheap.com/free-thanksgiving-cafe-gratitude-sf/\">Free Thanksgiving Meal\u003c/a>, where this super compassionate establishment gives back with a feast served by volunteers from the community.\n\u003cp>\u003ca href=\"http://cafegratitude.com/events/calendar/icalrepeat.detail/2011/11/24/351/-/free-thanksgiving-at-berkeley-san-rafael-and-sf-mission-cafes\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cafe-gratitude-thanksgiving.jpg\" alt=\"cafe gratitude thanksgiving\" title=\"cafe gratitude thanksgiving\" width=\"334\" height=\"500\" class=\"alignnone size-full wp-image-35368\">\u003c/a>\u003cbr>\n\u003cem>Cafe Gratitude's Annual Free Thanksgiving Meal. Photo Credit: Cary Mosier\u003cbr>\n\u003c/em>\u003cbr>\nIf you prefer to stay in, you can still experience some Gratitude on your table by \u003ca href=\"http://www.cafegratitude.com/component/content/article/36-home-slides/436-this-year-bring-home-the-pie\">ordering a pie to go\u003c/a>. Their desserts are seriously delicious (and probably the most healthy you’ll ever eat). It's sure to please vegans and omnis alike. \u003c/p>\u003c/li>\n\u003cli>Order your vegan holiday meal from \u003ca href=\"http://souleyvegan.com/Home.html\">Souley Vegan\u003c/a>, everyone’s favorite vegan soul food restaurant! This year the offerings include Southern fried tofu, roasted garlic mashed potato with gravy, and cornbread dressing, among other delicious options. You can also order pies and cheesecakes.\n\u003cp>\u003ca href=\"http://www.souleyvegan.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/souleyvegan.jpg\" alt=\"Souley Vegan\" title=\"Souley Vegan\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-35304\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Souley Vegan\u003c/em>\u003c/p>\n\u003cp>Check out their \u003ca href=\"http://souleyvegan.com/Home.html\">homepage\u003c/a> for a link to the menu and ordering instructions (order must be received by November 21). \u003c/p>\u003c/li>\n\u003cli>\u003ca href=\"http://www.cinnaholic-berkeley.com/2011/10/its-our-favorite-time-of-year/\">Cinnaholic\u003c/a> is promising some exciting holiday flavors this year, including pumpkin spice and egg nog frostings, and toppings like gingersnaps, candy cane pieces, and peppermint “Oreos.”\n\u003cp>\u003ca href=\"http://www.cinnaholic-berkeley.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/cinnamonbun.jpg\" alt=\"Cinnaholic Cinnamon Bun\" title=\"Cinnaholic Cinnamon Bun\" width=\"500\" height=\"360\" class=\"alignnone size-full wp-image-35299\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Michael Lang/Cinnaholic\u003c/em>\u003c/p>\n\u003cp>They’ve also teamed up with the aforementioned \u003ca href=\"http://harvesthomeanimal.org/\">Harvest Home Sanctuary\u003c/a> to celebrate the \u003ca href=\"http://www.harvesthomeanimal.org/toasttotheturkeys/index.html\">Toast to the Turkeys\u003c/a> by donating, for the entire month of November, 50% of all Baby Bun sales to help out with feeding, housing, and general care for the animals. \u003c/p>\u003c/li>\n\u003c/ol>\n\u003cp>And if you are simply looking for a way to complete your holiday table with something sweet, here are a few other places to check out for ordering Thanksgiving desserts: \u003c/p>\n\u003cp>\u003ca href=\"http://www.wholesomebakery.com/index.php\">Wholesome Bakery\u003c/a>: Try their Sweet Potato Pecan Baby Pies\u003cbr>\n\u003ca href=\"http://www.rainbow.coop/bakery/\">Rainbow Grocery\u003c/a>: They always have an assortment of vegan treats from various local bakeries.\u003cbr>\n\u003ca href=\"http://missionpie.com/?p=677\">Mission Pie\u003c/a>: They're offering a Vegan Apple-Cranberry crumb-top pie this year for Thanksgiving.\u003cbr>\n\u003ca href=\"http://fatbottombakery.blogspot.com/2011/09/new-website.html\">Fat Bottom Bakery\u003c/a>: You can special order some Pumpkin Cupcakes with vegan cream cheese frosting.\u003cbr>\n\u003ca href=\"http://www.idlehandsbakingcompany.com/Items.html\">Idle Hands Baking Company\u003c/a>: Try their Spice Cake (gluten-free option available) or Pumpkin Chocolate Chip Cake. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Happy Thanksgiving, everyone!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Farmers' Market Profile: JARRED SF brine",
"title": "Farmers' Market Profile: JARRED SF brine",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/IMG_0803.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/IMG_0803.jpg\" alt=\"JARRED SF brine\" title=\"JARRED SF brine\" width=\"500\" height=\"370\" class=\"alignnone size-full wp-image-34141\">\u003c/a>\u003cbr>\n\u003cem>\"For Eva and I, life is just better with pickles!\"\u003c/em>\u003c/p>\n\u003cp>Saturday mornings at \u003ca href=\"http://marincountrymart.com/\">Marin Country Mart Farmers' Market\u003c/a> recently got a little brighter with the addition of Emiliana Puyana and partner, Eva Lauderback of JARRED SF brine. \u003ca href=\"http://www.lacocinasf.org/business_directory/jarred/\">JARRED SF brine\u003c/a> is a new pickle business based out of the \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> kitchen in San Francisco. They specialize in seasonal pickles like pickled yellow wax beans, fennel, incredible shitaki mushrooms and beets (among many other rotating weekly choices). After working as a cook for years, eventually going to the Culinary Institute of America in New York, and moving to San Francisco in 2002, Emiliana started experimenting with pickling on her days off. The rest is history. Emiliana and Eva just began selling their pickles in Marin, but plans are already in place to branch out into other venues around the Bay Area and, someday, perhaps open a little artisan food shop. Chatting with both women, it's clear that a once weekend hobby can, with patience, persistence, and community support, become more of a viable business option. I asked them to tell us more about how they got started, what they're inspired by, and how the feel about the local Bay Area food scene. Here's what Emiliana had to say. \u003c/p>\n\u003cp>\u003cstrong>1. Tell me a little about your business, how and why you decided to start it.\u003c/strong>\u003cbr>\nFor the last year or so of working in restaurants I began to get a little restless. I wanted a little more time for myself, time to spend with Eva, to plan our wedding, to have a \"normal\" work schedule and to get home at a reasonable hour. I started thinking of ways in which I might be able to make a living without having to be in a restaurant 12-13 hours a day. I was really thinking about starting a business that specialized in making organic pickles using local ingredients when they are in season and pickling every ingredient with its own unique flavor profile. But it was just an idea at the time. Then, came our wedding; we got married in our home and made a ton of different pickles: carrots, baby fennel, green beans, spring garlic, radishes, etc. and we used those as part of our center pieces. It was a massive hit. Everyone loved them (we had my brother design a label for us that was a sketch of our home). For days and weeks after the wedding people were coming up to us saying \"You have to sell your pickles they are so good.\" That was the final push that I needed. Now with the help of La Cocina, Eva and my family we are finally out selling our products. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/pickles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/pickles.jpg\" alt=\"pickles\" title=\"pickles\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-34142\">\u003c/a>\u003cbr>\n \u003cstrong>2. Why pickles?\u003c/strong>\u003cbr>\nBecause they are delicious and you can use them or put them on everything. Fried pickles, pickled fennel salsa verde, tuna salad with pickled onions, Gibson martini with pickled ramps, Bloody Mary's with pickled yellow wax beans, fried green tomatoes made with sweet pickled green tomatoes, pizza with pickled jalapeños. And so on, and so on.\u003c/p>\n\u003cp>\u003cstrong>3. Do you think living in the Bay Area allows your business to flourish? \u003c/strong>\u003cbr>\nWithout a doubt, living in the Bay Area helps us to flourish. It puts us at such close proximity to our products from the wine vinegars that we use for our brine to the different fruits and veggies that we pickle. We also love the customers here. They are well informed, they know food, they know what they want and they are adventurous with what they eat which is great for us because one of the things that we really want to do is to continue to experiment with what we pickle.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>4. What have been the highlights of being a small business owner in the Bay Area thus far?\u003c/strong>\u003cbr>\nBeing a small business in the Bay Area has proven to be pretty difficult for us so far. A few of the bright stops have been the local resources available to help small business start to operate. The Small Business Administration and La Cocina have been a tremendous help for us. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/jarred-sf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/jarred-sf.jpg\" alt=\"JARRED SF brine\" title=\"JARRED SF brine\" width=\"500\" height=\"252\" class=\"alignnone size-full wp-image-34143\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>5. What inspires you, day to day?\u003c/strong>\u003cbr>\nI get inspiration from a number of different places: first and foremost from food. Every Wednesday I go pick up my CSA box, open it, and look at what is in it and I get inspired. Last week for instance, we got beautiful fresh Cayenne pepper in our CSA box and now we are working on developing \"MARYS MATE\" which will be pickle brine that we we'll sell for people to spice up their Bloody Mary's. It will have grated horseradish, fresh Cayenne pepper, and garlic. The idea is that you can put a splash of \"MARYS MATE\" in a glass, add a little vodka, top it off with your favorite tomato juice and voila BLOODY MARY'S! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Website: \u003ca href=\"http://jarredsf.com/\">JARRED SF brine\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Jarred-SF-brine/236935059660639\">Jarred SF brine\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/24/2011/10/IMG_0803.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/IMG_0803.jpg\" alt=\"JARRED SF brine\" title=\"JARRED SF brine\" width=\"500\" height=\"370\" class=\"alignnone size-full wp-image-34141\">\u003c/a>\u003cbr>\n\u003cem>\"For Eva and I, life is just better with pickles!\"\u003c/em>\u003c/p>\n\u003cp>Saturday mornings at \u003ca href=\"http://marincountrymart.com/\">Marin Country Mart Farmers' Market\u003c/a> recently got a little brighter with the addition of Emiliana Puyana and partner, Eva Lauderback of JARRED SF brine. \u003ca href=\"http://www.lacocinasf.org/business_directory/jarred/\">JARRED SF brine\u003c/a> is a new pickle business based out of the \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> kitchen in San Francisco. They specialize in seasonal pickles like pickled yellow wax beans, fennel, incredible shitaki mushrooms and beets (among many other rotating weekly choices). After working as a cook for years, eventually going to the Culinary Institute of America in New York, and moving to San Francisco in 2002, Emiliana started experimenting with pickling on her days off. The rest is history. Emiliana and Eva just began selling their pickles in Marin, but plans are already in place to branch out into other venues around the Bay Area and, someday, perhaps open a little artisan food shop. Chatting with both women, it's clear that a once weekend hobby can, with patience, persistence, and community support, become more of a viable business option. I asked them to tell us more about how they got started, what they're inspired by, and how the feel about the local Bay Area food scene. Here's what Emiliana had to say. \u003c/p>\n\u003cp>\u003cstrong>1. Tell me a little about your business, how and why you decided to start it.\u003c/strong>\u003cbr>\nFor the last year or so of working in restaurants I began to get a little restless. I wanted a little more time for myself, time to spend with Eva, to plan our wedding, to have a \"normal\" work schedule and to get home at a reasonable hour. I started thinking of ways in which I might be able to make a living without having to be in a restaurant 12-13 hours a day. I was really thinking about starting a business that specialized in making organic pickles using local ingredients when they are in season and pickling every ingredient with its own unique flavor profile. But it was just an idea at the time. Then, came our wedding; we got married in our home and made a ton of different pickles: carrots, baby fennel, green beans, spring garlic, radishes, etc. and we used those as part of our center pieces. It was a massive hit. Everyone loved them (we had my brother design a label for us that was a sketch of our home). For days and weeks after the wedding people were coming up to us saying \"You have to sell your pickles they are so good.\" That was the final push that I needed. Now with the help of La Cocina, Eva and my family we are finally out selling our products. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/pickles.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/pickles.jpg\" alt=\"pickles\" title=\"pickles\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-34142\">\u003c/a>\u003cbr>\n \u003cstrong>2. Why pickles?\u003c/strong>\u003cbr>\nBecause they are delicious and you can use them or put them on everything. Fried pickles, pickled fennel salsa verde, tuna salad with pickled onions, Gibson martini with pickled ramps, Bloody Mary's with pickled yellow wax beans, fried green tomatoes made with sweet pickled green tomatoes, pizza with pickled jalapeños. And so on, and so on.\u003c/p>\n\u003cp>\u003cstrong>3. Do you think living in the Bay Area allows your business to flourish? \u003c/strong>\u003cbr>\nWithout a doubt, living in the Bay Area helps us to flourish. It puts us at such close proximity to our products from the wine vinegars that we use for our brine to the different fruits and veggies that we pickle. We also love the customers here. They are well informed, they know food, they know what they want and they are adventurous with what they eat which is great for us because one of the things that we really want to do is to continue to experiment with what we pickle.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>4. What have been the highlights of being a small business owner in the Bay Area thus far?\u003c/strong>\u003cbr>\nBeing a small business in the Bay Area has proven to be pretty difficult for us so far. A few of the bright stops have been the local resources available to help small business start to operate. The Small Business Administration and La Cocina have been a tremendous help for us. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/jarred-sf.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/jarred-sf.jpg\" alt=\"JARRED SF brine\" title=\"JARRED SF brine\" width=\"500\" height=\"252\" class=\"alignnone size-full wp-image-34143\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>5. What inspires you, day to day?\u003c/strong>\u003cbr>\nI get inspiration from a number of different places: first and foremost from food. Every Wednesday I go pick up my CSA box, open it, and look at what is in it and I get inspired. Last week for instance, we got beautiful fresh Cayenne pepper in our CSA box and now we are working on developing \"MARYS MATE\" which will be pickle brine that we we'll sell for people to spice up their Bloody Mary's. It will have grated horseradish, fresh Cayenne pepper, and garlic. The idea is that you can put a splash of \"MARYS MATE\" in a glass, add a little vodka, top it off with your favorite tomato juice and voila BLOODY MARY'S! \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Website: \u003ca href=\"http://jarredsf.com/\">JARRED SF brine\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Jarred-SF-brine/236935059660639\">Jarred SF brine\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
},
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"perspectives": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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},
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
"airtime": "SAT 4pm-5pm",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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"link": "/radio/program/reveal",
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"rss": "http://feeds.revealradio.org/revealpodcast"
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