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"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
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"disqusTitle": "There's a New Food Truck on the Block: Vesta Flatbread",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/vesta1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/vesta1.jpg\" alt=\"vesta\" title=\"vesta\" width=\"500\" height=\"252\" class=\"alignnone size-full wp-image-31961\">\u003c/a>\u003c/p>\n\u003cp>What do you get when you combine three former Arizmendi bakers with an uber-cool new food truck (housing its own oven)? Well, \u003ca href=\"http://www.vestaflatbread.com/\">Vesta Flatbread\u003c/a>, of course. Perhaps you've seen them Saturdays at the Grand Lake Farmers Market in Oakland; now Jenya Chernoff, Traci Prendergast and Aron Ford are taking to the streets with their seasonal flatbreads and housemade drinks. Jenya and Traci founded Vesta in 2009 and Aron officially jumped on board this summer. I share a commercial kitchen space with them in Richmond, and was immediately struck with their positive energy, excitement for their new project, and the fact that they prepare beautiful meals for each other while they're cooking in the kitchen (something so many of us neglect to do). So I wanted to chat with them and find out more about their business, the mobile food truck culture, and where they see themselves in the future. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_06621.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_06621.jpg\" alt=\"roasting peppers\" title=\"roasting peppers\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-31964\">\u003c/a>\u003cbr>\n\u003cem>Traci roasting peppers \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>1. Tell me a little about your business and how/why you decided to start it.\u003c/strong>\u003cbr>\nAll three of us met while bakers/co-owners of \u003ca href=\"http://www.arizmendi-bakery.org/\">Arizmendi Bakery in Emeryville\u003c/a>. We love the tradition and community of artisan baking and knew we wanted to make our own bread, but we wanted to expand our skills and creativity and create a business we could put our personal stamp on. Our menu was the marriage of our desire to evoke an ancient region of the world with wanting to dream up something creative and delicious using minimal equipment to sell on the streets. We’d like to think we ended up with a product that has thousands of years of history while reflecting our own “modern” food sensibilities.\u003c/p>\n\u003cp>\u003cstrong>2. Do you think living in the Bay Area allows your business to flourish? If so, how so?\u003c/strong>\u003cbr>\nAbsolutely. People here understand and appreciate our values towards supporting local farms, ranches and dairies, even if this means our products can't be dirt cheap. For us, feeding others is an act of love, and the exchange we have with customers is important. Bay area folks are willing to try new things and explore, they are curious and open-minded.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>3. What have been the highlights of being a small business owner in the Bay Area thus far?\u003c/strong>\u003cbr>\nBecoming part of the vibrant street food and farmers market community. Since becoming mobile vendors we have been able to meet so many wonderful, dedicated and creative people from all aspects of the food business, talk to farmers about their production, learn about their work and challenges and have a much broader understanding of the processes that bring food to the table.\u003cbr>\n\u003cstrong>\u003cbr>\n4. What challenges are you facing right now in terms of growth or vision?\u003c/strong>\u003cbr>\nWell, one big challenge is finding our own retail/kitchen space. We have been sharing commercial kitchens, and we are grateful that such places exist. It is extremely difficult to find a reasonably sized space in a neighborhood that can support a retail food business. Mostly this is because of the regulations on building & permit processes in California, which jack up the costs of buying/building to a level prohibitive for most food businesses.\u003cbr>\n\u003cstrong>\u003cbr>\n5. What inspires you, day to day?\u003c/strong>\u003cbr>\nThe farmers' market, the seasons, other chefs.\u003c/p>\n\u003cp>\u003cstrong>6. What are your goals for the future of Vesta?\u003c/strong>\u003cbr>\nOur long term dream is to have our own kitchen and retail space. Given we launched our new truck August 25th, we are mainly just excited to become part of the nomadic kitchen culture of street food, and start serving up flatbread sandwiches in the East Bay and San Francisco.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.vestaflatbread.com/\">Vesta Flatbread\u003c/a>\u003cbr>\nFind them: Saturdays from 9 am-2 pm at the Grand Lake Farmers Market, Oakland. And soon: out on the road in the truck!\u003cbr>\nFor more information:\u003cbr>\nLike them on \u003ca href=\"http://www.facebook.com/vestaflatbread?sk=wall\">Facebook\u003c/a>\u003cbr>\nFollow them on \u003ca href=\"http://twitter.com/#!/vestaflatbread\">Twitter\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/24/2011/08/vesta1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/vesta1.jpg\" alt=\"vesta\" title=\"vesta\" width=\"500\" height=\"252\" class=\"alignnone size-full wp-image-31961\">\u003c/a>\u003c/p>\n\u003cp>What do you get when you combine three former Arizmendi bakers with an uber-cool new food truck (housing its own oven)? Well, \u003ca href=\"http://www.vestaflatbread.com/\">Vesta Flatbread\u003c/a>, of course. Perhaps you've seen them Saturdays at the Grand Lake Farmers Market in Oakland; now Jenya Chernoff, Traci Prendergast and Aron Ford are taking to the streets with their seasonal flatbreads and housemade drinks. Jenya and Traci founded Vesta in 2009 and Aron officially jumped on board this summer. I share a commercial kitchen space with them in Richmond, and was immediately struck with their positive energy, excitement for their new project, and the fact that they prepare beautiful meals for each other while they're cooking in the kitchen (something so many of us neglect to do). So I wanted to chat with them and find out more about their business, the mobile food truck culture, and where they see themselves in the future. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_06621.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_06621.jpg\" alt=\"roasting peppers\" title=\"roasting peppers\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-31964\">\u003c/a>\u003cbr>\n\u003cem>Traci roasting peppers \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>1. Tell me a little about your business and how/why you decided to start it.\u003c/strong>\u003cbr>\nAll three of us met while bakers/co-owners of \u003ca href=\"http://www.arizmendi-bakery.org/\">Arizmendi Bakery in Emeryville\u003c/a>. We love the tradition and community of artisan baking and knew we wanted to make our own bread, but we wanted to expand our skills and creativity and create a business we could put our personal stamp on. Our menu was the marriage of our desire to evoke an ancient region of the world with wanting to dream up something creative and delicious using minimal equipment to sell on the streets. We’d like to think we ended up with a product that has thousands of years of history while reflecting our own “modern” food sensibilities.\u003c/p>\n\u003cp>\u003cstrong>2. Do you think living in the Bay Area allows your business to flourish? If so, how so?\u003c/strong>\u003cbr>\nAbsolutely. People here understand and appreciate our values towards supporting local farms, ranches and dairies, even if this means our products can't be dirt cheap. For us, feeding others is an act of love, and the exchange we have with customers is important. Bay area folks are willing to try new things and explore, they are curious and open-minded.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>3. What have been the highlights of being a small business owner in the Bay Area thus far?\u003c/strong>\u003cbr>\nBecoming part of the vibrant street food and farmers market community. Since becoming mobile vendors we have been able to meet so many wonderful, dedicated and creative people from all aspects of the food business, talk to farmers about their production, learn about their work and challenges and have a much broader understanding of the processes that bring food to the table.\u003cbr>\n\u003cstrong>\u003cbr>\n4. What challenges are you facing right now in terms of growth or vision?\u003c/strong>\u003cbr>\nWell, one big challenge is finding our own retail/kitchen space. We have been sharing commercial kitchens, and we are grateful that such places exist. It is extremely difficult to find a reasonably sized space in a neighborhood that can support a retail food business. Mostly this is because of the regulations on building & permit processes in California, which jack up the costs of buying/building to a level prohibitive for most food businesses.\u003cbr>\n\u003cstrong>\u003cbr>\n5. What inspires you, day to day?\u003c/strong>\u003cbr>\nThe farmers' market, the seasons, other chefs.\u003c/p>\n\u003cp>\u003cstrong>6. What are your goals for the future of Vesta?\u003c/strong>\u003cbr>\nOur long term dream is to have our own kitchen and retail space. Given we launched our new truck August 25th, we are mainly just excited to become part of the nomadic kitchen culture of street food, and start serving up flatbread sandwiches in the East Bay and San Francisco.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.vestaflatbread.com/\">Vesta Flatbread\u003c/a>\u003cbr>\nFind them: Saturdays from 9 am-2 pm at the Grand Lake Farmers Market, Oakland. And soon: out on the road in the truck!\u003cbr>\nFor more information:\u003cbr>\nLike them on \u003ca href=\"http://www.facebook.com/vestaflatbread?sk=wall\">Facebook\u003c/a>\u003cbr>\nFollow them on \u003ca href=\"http://twitter.com/#!/vestaflatbread\">Twitter\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Edible Education 101: Rock Stars of Food Movement Teach UC Berkeley Class",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Nikki-Henderson1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Nikki-Henderson1.jpg\" alt=\"Nikki Henderson. Image: Peoples Grocery\" title=\"Nikki Henderson. Image: Peoples Grocery\" width=\"300\" height=\"451\" class=\"alignnone size-full wp-image-31877\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Nikki Henderson\u003c/strong>. Photo: People's Grocery\u003c/em>\u003c/p>\n\u003cp>A new class at UC Berkeley is getting a lot of buzz. \u003ca href=\"http://www.chezpanissefoundation.org/edible-education-101\">Edible Education: The Rise and Future of the Food Movement\u003c/a> is all about food politics. In an unusual step, Cal is opening up the 13-week course to the general public. Well, the class was open to all. Three hundred free tickets for the first night were snatched up in less than fifteen minutes. Student enrollment filled up just as fast. Edible Education is being organized, and funded, by Alice Water’s \u003ca href=\"http://www.chezpanissefoundation.org/\">Chez Pannise Foundation\u003c/a>. \u003ca href=\"http://revolutionandevolution.blogspot.com/\">Nikki Henderson\u003c/a>, the executive director of \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a> in Oakland, along with author and U.C. Berkeley journalism professor \u003ca href=\"http://michaelpollan.com/press-kit/\">Michael Pollan\u003c/a>, will co-teach the semester course.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/michael-pollan-Credit-Alia-Malley5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/michael-pollan-Credit-Alia-Malley5.jpg\" alt=\"michael-pollan-Credit Alia Malley\" title=\"michael-pollan-Credit Alia Malley\" width=\"307\" height=\"451\" class=\"alignnone size-full wp-image-31985\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Michael Pollan\u003c/strong>. Photo: Alia Malley\u003c/em>\u003c/p>\n\u003cp>Think of the sustainable food movement as a dinner party. Edible Education will take a look at the guest list and topics of conversation. How do the slow food movement and food justice fit together? What does corporate food look like? The class will feature immigrant farm workers telling their own stories. Each week will include a guest lecturer.\u003c/p>\n\u003cul>\n\u003cstrong>Here’s the line-up:\u003c/strong>\n\u003cli>8/30: The Global Food Movement, Founder \u003ca href=\"http://en.wikipedia.org/wiki/Carlo_Petrini\">Carlo Petrini\u003c/a> with Corby Kummer\u003c/li>\n\u003cli>9/6: Building a Successful Movement, \u003ca href=\"http://www.vilcek.org/prizes/essays-presentations/the-world-on-our.html\">Peter Sellars\u003c/a>\u003c/li>\n\u003cli>9/13: The Politics of Food, \u003ca href=\"http://www.foodpolitics.com/2011/06/what-will-usdas-food-plate-look-like/\">Marion Nestle\u003c/a>, Ph.D., M.P.H.\u003c/li>\n\u003cli>9/20: Perspectives on Race, Place & Food, Alegria De La Cruz, Rebecca Flournoy, \u003ca href=\"http://colorlines.com/archives/2011/02/americas_food_sweatshops_and_the_workers_of_color_who_feed_us.html\">Yvonne Yen Liu\u003c/a>\u003c/li>\n\u003cli>9/27: Nutrition, Health and Diet Related Disease, Patricia Crawford & \u003ca href=\"http://www.ucsf.edu/news/2010/03/3222/ucsf-lecture-sugar-and-obesity-goes-viral-experts-confront-health-cri\">Robert Lustig\u003c/a>\u003c/li>\n\u003cli>10/4: Corporations & the Food Movement, \u003ca href=\"http://investors.walmartstores.com/phoenix.zhtml?c=112761&p=irol-govBio&ID=188157\">Jack Sinclair\u003c/a>, Jib Ellison, Michael Pollan\u003c/li>\n\u003cli>10/11: School Lunch and Edible Schoolyards, \u003ca href=\"http://edibleschoolyard.org/\">Ann Cooper\u003c/a>\u003c/li>\n\u003cli>10/18: Global Economies of Food: GMOs, and Feeding the World, \u003ca href=\"http://rajpatel.org/\">Raj Patel\u003c/a>\u003c/li>\n\u003cli>10/25: Agriculture and Social Justice, \u003ca href=\"http://en.wikipedia.org/wiki/Eric_Schlosser\">Eric Schlosser\u003c/a>, Greg Asbed & \u003ca href=\"http://www.ciw-online.org/\">Lucas Benitez\u003c/a>\u003c/li>\n\u003cli>11/1: What is an Edible Education? \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>\u003c/li>\n\u003cli>11/8: Food and the Environment, \u003ca href=\"http://www.smallplanet.org/about/frances/bio\">Frances Moore Lappé\u003c/a> & Gidon Eshel\n\u003c/li>\u003cli>11/22: \u003ca href=\"http://vanjones.net/\">Van Jones\u003c/a>\u003c/li>\n\n\u003cli>11/29: Place Based Models of Change, \u003ca href=\"http://www.globalonenessproject.org/interviewee/brahm-ahmadi\">Brahm Ahmadi\u003c/a>, Hank Herrera\u003c/li>\n\u003c/ul>\n\u003cp>The class is every Tuesday from August 30th through November 29th, 6-7:30pm (doors open at 5:30pm) at the Wheeler Auditorium at UC Berkeley.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.ticketweb.com/snl/EventListings.action?pl=panisse&orgId=130613\">Tickets will be available, free of charge, six days before each class\u003c/a>.\u003c/p>\n\u003cp>Bay Area Bites will provide coverage of the course. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Articles:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.berkeleyside.com/2011/08/19/nikki-henderson-on-the-frontlines-of-edible-education/\">Nikki Henderson: On the frontlines of edible education\u003c/a> by \u003ca href=\"http://twitter.com/#!/lettuceeatkale\">Sarah Henry\u003c/a> (Berkeleyside)\u003c/p>\n\n",
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"excerpt": "New UC Berkeley class explores food politics with some of the food movement's biggest names. The popular class is open to the general public.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Nikki-Henderson1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Nikki-Henderson1.jpg\" alt=\"Nikki Henderson. Image: Peoples Grocery\" title=\"Nikki Henderson. Image: Peoples Grocery\" width=\"300\" height=\"451\" class=\"alignnone size-full wp-image-31877\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Nikki Henderson\u003c/strong>. Photo: People's Grocery\u003c/em>\u003c/p>\n\u003cp>A new class at UC Berkeley is getting a lot of buzz. \u003ca href=\"http://www.chezpanissefoundation.org/edible-education-101\">Edible Education: The Rise and Future of the Food Movement\u003c/a> is all about food politics. In an unusual step, Cal is opening up the 13-week course to the general public. Well, the class was open to all. Three hundred free tickets for the first night were snatched up in less than fifteen minutes. Student enrollment filled up just as fast. Edible Education is being organized, and funded, by Alice Water’s \u003ca href=\"http://www.chezpanissefoundation.org/\">Chez Pannise Foundation\u003c/a>. \u003ca href=\"http://revolutionandevolution.blogspot.com/\">Nikki Henderson\u003c/a>, the executive director of \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a> in Oakland, along with author and U.C. Berkeley journalism professor \u003ca href=\"http://michaelpollan.com/press-kit/\">Michael Pollan\u003c/a>, will co-teach the semester course.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/michael-pollan-Credit-Alia-Malley5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/michael-pollan-Credit-Alia-Malley5.jpg\" alt=\"michael-pollan-Credit Alia Malley\" title=\"michael-pollan-Credit Alia Malley\" width=\"307\" height=\"451\" class=\"alignnone size-full wp-image-31985\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Michael Pollan\u003c/strong>. Photo: Alia Malley\u003c/em>\u003c/p>\n\u003cp>Think of the sustainable food movement as a dinner party. Edible Education will take a look at the guest list and topics of conversation. How do the slow food movement and food justice fit together? What does corporate food look like? The class will feature immigrant farm workers telling their own stories. Each week will include a guest lecturer.\u003c/p>\n\u003cul>\n\u003cstrong>Here’s the line-up:\u003c/strong>\n\u003cli>8/30: The Global Food Movement, Founder \u003ca href=\"http://en.wikipedia.org/wiki/Carlo_Petrini\">Carlo Petrini\u003c/a> with Corby Kummer\u003c/li>\n\u003cli>9/6: Building a Successful Movement, \u003ca href=\"http://www.vilcek.org/prizes/essays-presentations/the-world-on-our.html\">Peter Sellars\u003c/a>\u003c/li>\n\u003cli>9/13: The Politics of Food, \u003ca href=\"http://www.foodpolitics.com/2011/06/what-will-usdas-food-plate-look-like/\">Marion Nestle\u003c/a>, Ph.D., M.P.H.\u003c/li>\n\u003cli>9/20: Perspectives on Race, Place & Food, Alegria De La Cruz, Rebecca Flournoy, \u003ca href=\"http://colorlines.com/archives/2011/02/americas_food_sweatshops_and_the_workers_of_color_who_feed_us.html\">Yvonne Yen Liu\u003c/a>\u003c/li>\n\u003cli>9/27: Nutrition, Health and Diet Related Disease, Patricia Crawford & \u003ca href=\"http://www.ucsf.edu/news/2010/03/3222/ucsf-lecture-sugar-and-obesity-goes-viral-experts-confront-health-cri\">Robert Lustig\u003c/a>\u003c/li>\n\u003cli>10/4: Corporations & the Food Movement, \u003ca href=\"http://investors.walmartstores.com/phoenix.zhtml?c=112761&p=irol-govBio&ID=188157\">Jack Sinclair\u003c/a>, Jib Ellison, Michael Pollan\u003c/li>\n\u003cli>10/11: School Lunch and Edible Schoolyards, \u003ca href=\"http://edibleschoolyard.org/\">Ann Cooper\u003c/a>\u003c/li>\n\u003cli>10/18: Global Economies of Food: GMOs, and Feeding the World, \u003ca href=\"http://rajpatel.org/\">Raj Patel\u003c/a>\u003c/li>\n\u003cli>10/25: Agriculture and Social Justice, \u003ca href=\"http://en.wikipedia.org/wiki/Eric_Schlosser\">Eric Schlosser\u003c/a>, Greg Asbed & \u003ca href=\"http://www.ciw-online.org/\">Lucas Benitez\u003c/a>\u003c/li>\n\u003cli>11/1: What is an Edible Education? \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>\u003c/li>\n\u003cli>11/8: Food and the Environment, \u003ca href=\"http://www.smallplanet.org/about/frances/bio\">Frances Moore Lappé\u003c/a> & Gidon Eshel\n\u003c/li>\u003cli>11/22: \u003ca href=\"http://vanjones.net/\">Van Jones\u003c/a>\u003c/li>\n\n\u003cli>11/29: Place Based Models of Change, \u003ca href=\"http://www.globalonenessproject.org/interviewee/brahm-ahmadi\">Brahm Ahmadi\u003c/a>, Hank Herrera\u003c/li>\n\u003c/ul>\n\u003cp>The class is every Tuesday from August 30th through November 29th, 6-7:30pm (doors open at 5:30pm) at the Wheeler Auditorium at UC Berkeley.\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.ticketweb.com/snl/EventListings.action?pl=panisse&orgId=130613\">Tickets will be available, free of charge, six days before each class\u003c/a>.\u003c/p>\n\u003cp>Bay Area Bites will provide coverage of the course. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Articles:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.berkeleyside.com/2011/08/19/nikki-henderson-on-the-frontlines-of-edible-education/\">Nikki Henderson: On the frontlines of edible education\u003c/a> by \u003ca href=\"http://twitter.com/#!/lettuceeatkale\">Sarah Henry\u003c/a> (Berkeleyside)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "San Francisco Street Food Festival and Conference: Where the Twitter Set Meet the UnTwitterific",
"title": "San Francisco Street Food Festival and Conference: Where the Twitter Set Meet the UnTwitterific",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/woman-eating-crowd560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/woman-eating-crowd560.jpg\" alt=\"The crowds came out for the San Francisco Street Food Festival. Photo by Wendy Goodfriend\" title=\"The crowds came out for the San Francisco Street Food Festival. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32047\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>A sea of humanity at the San Francisco Street Food Festival.\u003c/strong>\u003c/em>\u003cbr>\n\u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>This writer can report that the weather was beautiful and balmy, the crowds came out in force and the cooks -- heck, let's give 'em credit where credit is due and call 'em chefs -- worked their asses off to turn out mobile food for the masses in the Mission last Saturday at the third annual \u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival\u003c/a>.\u003c/p>\n\u003cp>More than 70 trucks, carts and purveyors served up street eats with a smile at the event organized by the nonprofit neighborhood fixture \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. Booze stations for those over 21 (separated from the main attractions by ugly chain-link fencing) also saw steady traffic at the fundraising event that spanned a strip of Folsom Street between 22nd and 26th Streets, which was closed to cars for the eight-hour-long festivities. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/21-and-over560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/21-and-over560.jpg\" alt=\"The 21+ crowd kicking back spirits were separated from the rest of the festival goers by chain-link fencing. Photo by Wendy Goodfriend\" title=\"The 21+ crowd kicking back spirits were separated from the rest of the festival goers by chain-link fencing. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32039\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The 21+ crowd kicking back spirits separate from the rest of the festival goers. \u003c/strong> \u003c/em>\u003c/p>\n\u003cp>But you could have predicted all that, right? What's impressive about La Cocina, the little incubator kitchen that could, is that in six short years the program, sponsored by Wells Fargo and others, has worked with more than 60 budding food businesses, most started by low-income immigrant women of color. Around 30 have gone through the group's incubator program, 10 have graduated and sell their products in markets, stores and online, and coming this fall one will open its very own brick-and-mortar joint. Not too shabby, hey?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chaac-mool-yucatecan560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chaac-mool-yucatecan560.jpg\" alt=\"Chaac Mool - Yucatecan Cuisine. Photo by Wendy Goodfriend\" title=\"Chaac Mool - Yucatecan Cuisine. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32057\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The Chaac Mool crew making tortillas for the day.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>And that folks is what this street food celebration is really all about, as far as La Cocina executive director \u003ca href=\"http://www.lacocinasf.org/about-la-cocina/staff/\">Caleb Zigas\u003c/a> is concerned. \"For many of the people we work with, serving street food is the only avenue afforded them to make a living,\" said Zigas, who led a pre-event press tour of vendors on Saturday. \"It's a gateway to running a brick-and-mortar business.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/caleb-lam-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/caleb-lam-560.jpg\" alt=\"Francis Lam and Caleb Zigas. Photo by Wendy Goodfriend\" title=\"Francis Lam and Caleb Zigas. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32037\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Francis Lam listens up during Caleb Zigas' media tour at the festival.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/#!/Francis_Lam\">Food writer Francis Lam\u003c/a> agreed. Lam is in town from New York to talk mobile food matters at the \u003ca href=\"http://www.lacocinasf.org/workshops/nationalstreetfoodconferenc/\">National Street Food Conference\u003c/a>, which ends today at Fort Mason Center. He attended Saturday's festivities to get his fill of SF curbside chow like everyone else. (The man is seriously in love with local fruit too. He showed up at the media walk-through clutching a baggie holding two perfect plums. Breakfast.) \u003c/p>\n\u003cp>For consumers, street eats can signal an exotic outing, an edible adventure, or a search for authentic food, noted Lam, an editor at \u003ca href=\"http://www.gilttaste.com/stories\">Gilt Taste\u003c/a>, who has covered the mobile food phenomenon in previous gigs with \u003ca href=\"http://www.salon.com/author/francis_lam/index.html\">Salon\u003c/a> and \u003cem>\u003ca href=\"http://www.gourmet.com/profiles/francis_lam/search?contributorName=Francis%20Lam\">Gourmet\u003c/a>\u003c/em>. But for the vendors, selling street food may not be something they've dreamed of doing all their life, it may be the only work they can do to survive, he said. \u003c/p>\n\u003cp>Part of the appeal of street food, Lam added, is that it's really home cooking --not fancy-pants restaurant cuisine or food served up as entertainment -- taken out of the intimacy of the home setting into the public sphere, where consumers can interact directly with the people who make it (not to mention folks in line to order.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/azalinas-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/azalinas-560.jpg\" alt=\"Azalinas booth at San Francisco Street Food Festival. Photo by Wendy Goodfriend\" title=\"Azalinas booth at San Francisco Street Food Festival. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32049\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Azalina's Curry Bomb Buns proved popular at the street food festival.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>Case in point: Fifth generation street eats seller \u003ca href=\"http://www.azalinas.com/\">Azalina Eusope\u003c/a>. From Penang, Malaysia, Eusope knew mobile food was a tough way to make money and longed to be a lawyer but couldn't afford to go to law school. The legal profession's loss is the culinary world's gain: Eusope won a scholarship to attend cooking school at Raffles Hotel in Singapore, before finding her way to San Francisco, where her spicy street eats and sweet end notes earn rave reviews.\u003c/p>\n\u003cp>Cookbook author and \u003cem>\u003ca href=\"http://www.saveur.com/\">Saveur\u003c/a>\u003c/em> contributor \u003ca href=\"http://www.vietworldkitchen.com/\">Andrea Nguyen\u003c/a> summed up street eats in 5 Cs at Sunday's \u003ca href=\"http://www.sfstreetfoodfest.com/conference.php\">conference panel on writing about street food\u003c/a>. Think cuisine, culture, craftsmanship, community and conversation -- to which I would add cash (for vendors) and cheap (for consumers). An aside: People will turn out in the thousands to nosh on curbside chow for under 8 dollars. But when asked to plunk down 50 bucks to hear experts weigh in on the subject on a Sunday afternoon there were far fewer takers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/icecreamvendor560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/icecreamvendor560.jpg\" alt=\"Street Food Ice Cream Vendor. Photo by Wendy Goodfriend\" title=\"Street Food Ice Cream Vendor. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32064\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>An under-the-social-media-radar street food vendor.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>There was talk at the conference too (suspect more today on this matter) about the growing tension between old-time roving food vendors, often immigrants with no access to social media networks, being displaced by the D.I.Y., Twitter-savvy, younger generation of food hawkers, who enter into the nomadic food world with business plans, financial backing and role models.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/3twins-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/3twins-560.jpg\" alt=\"Three Twins Ice Cream guys. Photo by Wendy Goodfriend\" title=\"Three Twins Ice Cream guys. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32038\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong> The Twitterific crowd include purveyors like the Three Twins Ice Cream guys.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>As for the festival itself: For those grumbling about the presence of brick-and-mortar businesses like \u003ca href=\"http://www.outthedoors.com/\">Out the Door\u003c/a>, \u003ca href=\"http://www.flourandwater.com/\">Flour + Water\u003c/a>, \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>, \u003ca href=\"http://oshathai.com/\">Osha\u003c/a>, and \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a>, Zigas was quick to note that all came from modest, start-up backgrounds and were included in the mix because they represent success stories newcomers can aspire to, whether it's Charlie Phan's family-run restaurant empire, which includes Out the Door, or the sisters who started the growing Osha chain.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/osha-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/osha-560.jpg\" alt=\"Osha Thai Restaurant. Photo by Wendy Goodfriend\" title=\"Osha Thai Restaurant. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32043\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Osha Thai Restaurant crew ready to serve the masses on Saturday.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>The downside of the day: Can this reporter state for the record that she doesn't believe in standing in long queues in hot sun waiting to sample global grub on the go, no matter how transformative and tasty these morsels may be? She may well be in the minority on that matter, given the snaking lines for \u003ca href=\"http://pinxcatering.com/\">sweet potato waffles at Pinx\u003c/a>. Impressive lines formed for \u003cem>arepas\u003c/em>, a kind of corn pancake, from \u003ca href=\"http://www.nytimes.com/2004/09/22/dining/22VEND.html\">The Arepa Lady\u003c/a>, a former Colombian judge named Maria Piedad Cano who is something of a street eats legend in New York. Ditto at many, many other food booths.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arepa-lady560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arepa-lady560.jpg\" alt=\"The Arepa Lady - Maria Piedad Cano from NYC. Photo by Wendy Goodfriend\" title=\"The The Arepa Lady - Maria Piedad Cano from NYC. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32040\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The Arepa Lady - Maria Piedad Cano of New York City - one of six visiting vendors on the day.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>Still, this writer would much rather roll up to a truck's regular spot or stumble upon a cart somewhere new and find something satisfying to eat without having to queue like some half-starved Soviet in a bread line. Just saying.\u003c/p>\n\u003cp>A long line, too, to secure pre-ordered passports: What's with that? In the Internet age folks should be able to show up with tix in hand, not wait on the day, surely. But I'd been warned and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/18/san-francisco-street-food-festival-veg-friendly-eats/\">warned readers too\u003c/a> about the need to queue for food and folks who attended the previous two festivals (deemed a bit messy even by Zigas) agreed that things ran more smoothly last Saturday. Still, the area got so congested by mid-afternoon (crowd estimates around the 50,000 mark for the day's event) that organizers are toying with a Mission Bay location for future events, \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/08/street_food_festival_might_lea.php#more\">SFoodie reports today\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/crowds560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/crowds560a.jpg\" alt=\"The afternoon crowds at the San Francisco Street Food Festival. Photo by Wendy Goodfriend\" title=\"The afternoon crowds at the San Francisco Street Food Festival. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32055\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The crowds kept coming all day long. Did we mention the throng? \u003c/strong> \u003c/em>\u003c/p>\n\u003cp>On occasions like these I'm grateful that media get a chance to sample early and first; methinks the same courtesy might be offered to neighborhood residents within a block or two of the event. Friends who live in spitting distance have never actually eaten at the festival; they've gotten too impatient and hungry to hang around. \u003c/p>\n\u003cp>The same was true around lunchtime on Saturday when a ravenous gang decided to ditch the moveable feast fare in favor of a regular restaurant on Valencia Street where good grub could be had without a wait. On the way some of us, saturated with salt early in the day and feeling thirsty, snagged \u003cem>agua frescas\u003c/em> from savvy store owners and the unTwitterific street food vendors who set up modest tables or stands to catch the overflow crowd. \u003c/p>\n\u003cp>Talk about entrepreneurial spirit.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Somehow I think Zigas and the rest of the La Cocina crew would approve.\u003c/p>\n\u003cul>\n\u003cstrong>Related Stories:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/22/2011-san-francisco-street-food-festival-slideshow/\">2011 San Francisco Street Food Festival Slideshow\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2011/08/25/at-san-francisco-street-food-conference-entrepeneurs-talk-about-the-biz/\">At San Francisco Street Food Conference, Attendees Talk Food Trucks\u003c/a> (KQED's News Fix)\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/woman-eating-crowd560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/woman-eating-crowd560.jpg\" alt=\"The crowds came out for the San Francisco Street Food Festival. Photo by Wendy Goodfriend\" title=\"The crowds came out for the San Francisco Street Food Festival. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32047\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>A sea of humanity at the San Francisco Street Food Festival.\u003c/strong>\u003c/em>\u003cbr>\n\u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>This writer can report that the weather was beautiful and balmy, the crowds came out in force and the cooks -- heck, let's give 'em credit where credit is due and call 'em chefs -- worked their asses off to turn out mobile food for the masses in the Mission last Saturday at the third annual \u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival\u003c/a>.\u003c/p>\n\u003cp>More than 70 trucks, carts and purveyors served up street eats with a smile at the event organized by the nonprofit neighborhood fixture \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. Booze stations for those over 21 (separated from the main attractions by ugly chain-link fencing) also saw steady traffic at the fundraising event that spanned a strip of Folsom Street between 22nd and 26th Streets, which was closed to cars for the eight-hour-long festivities. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/21-and-over560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/21-and-over560.jpg\" alt=\"The 21+ crowd kicking back spirits were separated from the rest of the festival goers by chain-link fencing. Photo by Wendy Goodfriend\" title=\"The 21+ crowd kicking back spirits were separated from the rest of the festival goers by chain-link fencing. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32039\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The 21+ crowd kicking back spirits separate from the rest of the festival goers. \u003c/strong> \u003c/em>\u003c/p>\n\u003cp>But you could have predicted all that, right? What's impressive about La Cocina, the little incubator kitchen that could, is that in six short years the program, sponsored by Wells Fargo and others, has worked with more than 60 budding food businesses, most started by low-income immigrant women of color. Around 30 have gone through the group's incubator program, 10 have graduated and sell their products in markets, stores and online, and coming this fall one will open its very own brick-and-mortar joint. Not too shabby, hey?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chaac-mool-yucatecan560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chaac-mool-yucatecan560.jpg\" alt=\"Chaac Mool - Yucatecan Cuisine. Photo by Wendy Goodfriend\" title=\"Chaac Mool - Yucatecan Cuisine. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32057\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The Chaac Mool crew making tortillas for the day.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>And that folks is what this street food celebration is really all about, as far as La Cocina executive director \u003ca href=\"http://www.lacocinasf.org/about-la-cocina/staff/\">Caleb Zigas\u003c/a> is concerned. \"For many of the people we work with, serving street food is the only avenue afforded them to make a living,\" said Zigas, who led a pre-event press tour of vendors on Saturday. \"It's a gateway to running a brick-and-mortar business.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/caleb-lam-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/caleb-lam-560.jpg\" alt=\"Francis Lam and Caleb Zigas. Photo by Wendy Goodfriend\" title=\"Francis Lam and Caleb Zigas. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32037\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Francis Lam listens up during Caleb Zigas' media tour at the festival.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/#!/Francis_Lam\">Food writer Francis Lam\u003c/a> agreed. Lam is in town from New York to talk mobile food matters at the \u003ca href=\"http://www.lacocinasf.org/workshops/nationalstreetfoodconferenc/\">National Street Food Conference\u003c/a>, which ends today at Fort Mason Center. He attended Saturday's festivities to get his fill of SF curbside chow like everyone else. (The man is seriously in love with local fruit too. He showed up at the media walk-through clutching a baggie holding two perfect plums. Breakfast.) \u003c/p>\n\u003cp>For consumers, street eats can signal an exotic outing, an edible adventure, or a search for authentic food, noted Lam, an editor at \u003ca href=\"http://www.gilttaste.com/stories\">Gilt Taste\u003c/a>, who has covered the mobile food phenomenon in previous gigs with \u003ca href=\"http://www.salon.com/author/francis_lam/index.html\">Salon\u003c/a> and \u003cem>\u003ca href=\"http://www.gourmet.com/profiles/francis_lam/search?contributorName=Francis%20Lam\">Gourmet\u003c/a>\u003c/em>. But for the vendors, selling street food may not be something they've dreamed of doing all their life, it may be the only work they can do to survive, he said. \u003c/p>\n\u003cp>Part of the appeal of street food, Lam added, is that it's really home cooking --not fancy-pants restaurant cuisine or food served up as entertainment -- taken out of the intimacy of the home setting into the public sphere, where consumers can interact directly with the people who make it (not to mention folks in line to order.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/azalinas-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/azalinas-560.jpg\" alt=\"Azalinas booth at San Francisco Street Food Festival. Photo by Wendy Goodfriend\" title=\"Azalinas booth at San Francisco Street Food Festival. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32049\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Azalina's Curry Bomb Buns proved popular at the street food festival.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>Case in point: Fifth generation street eats seller \u003ca href=\"http://www.azalinas.com/\">Azalina Eusope\u003c/a>. From Penang, Malaysia, Eusope knew mobile food was a tough way to make money and longed to be a lawyer but couldn't afford to go to law school. The legal profession's loss is the culinary world's gain: Eusope won a scholarship to attend cooking school at Raffles Hotel in Singapore, before finding her way to San Francisco, where her spicy street eats and sweet end notes earn rave reviews.\u003c/p>\n\u003cp>Cookbook author and \u003cem>\u003ca href=\"http://www.saveur.com/\">Saveur\u003c/a>\u003c/em> contributor \u003ca href=\"http://www.vietworldkitchen.com/\">Andrea Nguyen\u003c/a> summed up street eats in 5 Cs at Sunday's \u003ca href=\"http://www.sfstreetfoodfest.com/conference.php\">conference panel on writing about street food\u003c/a>. Think cuisine, culture, craftsmanship, community and conversation -- to which I would add cash (for vendors) and cheap (for consumers). An aside: People will turn out in the thousands to nosh on curbside chow for under 8 dollars. But when asked to plunk down 50 bucks to hear experts weigh in on the subject on a Sunday afternoon there were far fewer takers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/icecreamvendor560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/icecreamvendor560.jpg\" alt=\"Street Food Ice Cream Vendor. Photo by Wendy Goodfriend\" title=\"Street Food Ice Cream Vendor. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32064\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>An under-the-social-media-radar street food vendor.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>There was talk at the conference too (suspect more today on this matter) about the growing tension between old-time roving food vendors, often immigrants with no access to social media networks, being displaced by the D.I.Y., Twitter-savvy, younger generation of food hawkers, who enter into the nomadic food world with business plans, financial backing and role models.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/3twins-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/3twins-560.jpg\" alt=\"Three Twins Ice Cream guys. Photo by Wendy Goodfriend\" title=\"Three Twins Ice Cream guys. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32038\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong> The Twitterific crowd include purveyors like the Three Twins Ice Cream guys.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>As for the festival itself: For those grumbling about the presence of brick-and-mortar businesses like \u003ca href=\"http://www.outthedoors.com/\">Out the Door\u003c/a>, \u003ca href=\"http://www.flourandwater.com/\">Flour + Water\u003c/a>, \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>, \u003ca href=\"http://oshathai.com/\">Osha\u003c/a>, and \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a>, Zigas was quick to note that all came from modest, start-up backgrounds and were included in the mix because they represent success stories newcomers can aspire to, whether it's Charlie Phan's family-run restaurant empire, which includes Out the Door, or the sisters who started the growing Osha chain.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/osha-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/osha-560.jpg\" alt=\"Osha Thai Restaurant. Photo by Wendy Goodfriend\" title=\"Osha Thai Restaurant. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32043\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Osha Thai Restaurant crew ready to serve the masses on Saturday.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>The downside of the day: Can this reporter state for the record that she doesn't believe in standing in long queues in hot sun waiting to sample global grub on the go, no matter how transformative and tasty these morsels may be? She may well be in the minority on that matter, given the snaking lines for \u003ca href=\"http://pinxcatering.com/\">sweet potato waffles at Pinx\u003c/a>. Impressive lines formed for \u003cem>arepas\u003c/em>, a kind of corn pancake, from \u003ca href=\"http://www.nytimes.com/2004/09/22/dining/22VEND.html\">The Arepa Lady\u003c/a>, a former Colombian judge named Maria Piedad Cano who is something of a street eats legend in New York. Ditto at many, many other food booths.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arepa-lady560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arepa-lady560.jpg\" alt=\"The Arepa Lady - Maria Piedad Cano from NYC. Photo by Wendy Goodfriend\" title=\"The The Arepa Lady - Maria Piedad Cano from NYC. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32040\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The Arepa Lady - Maria Piedad Cano of New York City - one of six visiting vendors on the day.\u003c/strong> \u003c/em>\u003c/p>\n\u003cp>Still, this writer would much rather roll up to a truck's regular spot or stumble upon a cart somewhere new and find something satisfying to eat without having to queue like some half-starved Soviet in a bread line. Just saying.\u003c/p>\n\u003cp>A long line, too, to secure pre-ordered passports: What's with that? In the Internet age folks should be able to show up with tix in hand, not wait on the day, surely. But I'd been warned and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/18/san-francisco-street-food-festival-veg-friendly-eats/\">warned readers too\u003c/a> about the need to queue for food and folks who attended the previous two festivals (deemed a bit messy even by Zigas) agreed that things ran more smoothly last Saturday. Still, the area got so congested by mid-afternoon (crowd estimates around the 50,000 mark for the day's event) that organizers are toying with a Mission Bay location for future events, \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/08/street_food_festival_might_lea.php#more\">SFoodie reports today\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/crowds560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/crowds560a.jpg\" alt=\"The afternoon crowds at the San Francisco Street Food Festival. Photo by Wendy Goodfriend\" title=\"The afternoon crowds at the San Francisco Street Food Festival. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32055\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The crowds kept coming all day long. Did we mention the throng? \u003c/strong> \u003c/em>\u003c/p>\n\u003cp>On occasions like these I'm grateful that media get a chance to sample early and first; methinks the same courtesy might be offered to neighborhood residents within a block or two of the event. Friends who live in spitting distance have never actually eaten at the festival; they've gotten too impatient and hungry to hang around. \u003c/p>\n\u003cp>The same was true around lunchtime on Saturday when a ravenous gang decided to ditch the moveable feast fare in favor of a regular restaurant on Valencia Street where good grub could be had without a wait. On the way some of us, saturated with salt early in the day and feeling thirsty, snagged \u003cem>agua frescas\u003c/em> from savvy store owners and the unTwitterific street food vendors who set up modest tables or stands to catch the overflow crowd. \u003c/p>\n\u003cp>Talk about entrepreneurial spirit.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Somehow I think Zigas and the rest of the La Cocina crew would approve.\u003c/p>\n\u003cul>\n\u003cstrong>Related Stories:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/22/2011-san-francisco-street-food-festival-slideshow/\">2011 San Francisco Street Food Festival Slideshow\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/news/2011/08/25/at-san-francisco-street-food-conference-entrepeneurs-talk-about-the-biz/\">At San Francisco Street Food Conference, Attendees Talk Food Trucks\u003c/a> (KQED's News Fix)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Recharge Your Culinary Repertoire With Curated Recipe Websites",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/punchfork.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/punchfork.jpg\" alt=\"punchfork\" title=\"punchfork\" width=\"538\" height=\"425\" class=\"alignnone size-full wp-image-31369\">\u003c/a>\u003c/p>\n\u003cp>So it's time to make a meal, and you're bored with making the same old dishes. It's time to recharge your repertoire. \u003c/p>\n\u003cp>Back in the day before the dawn of the online era, you'd just snag a new family recipe from a relative with some culinary chops, or tune into the wisdom of \u003ca href=\"http://www.pbs.org/juliachild/\">Julia Child\u003c/a>. But the mega-popularity of \u003ca href=\"http://www.foodnetwork.com/\">The Food Network\u003c/a> has since ignited an unrelenting avalanche of food-related media, and now you can find endless numbers of resources on \u003ca href=\"http://en.wikipedia.org/wiki/Cooking_show\">television\u003c/a>, \u003ca href=\"http://topics.nytimes.com/topics/reference/timestopics/subjects/r/recipes/index.html\">newspapers\u003c/a>, \u003ca href=\"http://www.amazon.com/Popular-Cookbooks/lm/R25N6PSSIRRPGT\">cookbooks\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/20/so-you-want-to-be-a-successful-food-blogger-heres-how/\">blogs\u003c/a>, \u003ca href=\"http://chowhound.chow.com/boards\">discussion forums,\u003c/a> and even \u003ca href=\"http://mashable.com/2008/08/13/iphone-food-apps/\">smart phone apps\u003c/a>.\u003c/p>\n\u003cp>So where to go in the midst of this media overload? There are some excellent new sites that offer a curated collection of recipes that will help you sift through the onslaught of available resources.\u003c/p>\n\u003cp>If you're a fan of \u003ca href=\"http://en.wikipedia.org/wiki/Food_porn\">food porn\u003c/a>, the following two sites will catch your fancy. \u003ca href=\"http://punchfork.com/\">Punchfork\u003c/a> aggregates recipes from a \u003ca href=\"http://punchfork.com/publishers\">number of popular food websites\u003c/a> that rank highly in the social media sphere. According to their website, \"Punchfork uses real-time data like tweets and Facebook shares to measure which recipes are grabbing the attention of users. We uncover the latent sentiment in sharing patterns on social networks.\" You can see which recipes have top-ratings with the foodie crowd, what's new, and of course, what's trending. Each recipe is easily sharable with folks on your own social networks, too. Learn more about this innovative new site in this interview with \u003ca href=\"http://www.foodandtechconnect.com/site/2011/07/28/punchforks-innovative-web-search-business-model-using-social-data-to-personalize-recipe-search/\">Punchfork's founder, Jeff Miller\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then there's \u003ca href=\"http://www.gojee.com/\">Gojee\u003c/a>. Be sure to click on this site after you've had a snack, because the glossy photography will make your stomach instantly growl with hunger. You have to register to view the recipes, and then you're greeted with a stunning portrait of a dish that you'll want to make right away -- like Penne with Corn & Brown Butter.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/penne.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/penne.jpg\" alt=\"penne\" title=\"penne\" width=\"518\" height=\"382\" class=\"alignnone size-full wp-image-31373\">\u003c/a>\u003c/p>\n\u003cp>The user interface is quite personable, allowing users to search by ingredient for what you \"crave,\" what you \"have\" in your pantry, and what you \"dislike.\" And when you type in search terms, witty messages such as \"Almond joying myself, are you?\" pop up as you wait for the recipe to pop up. And they bring careful attention to their curatorial process, as mentioned in this \u003ca href=\"http://www.forbes.com/sites/daniellegould/2011/07/13/building-a-data-driven-startup-lessons-from-fast-growing-gojee/\">Forbes.com article\u003c/a>: \"You could call us a high quality, hand curated, easy to use Google for food blogger recipes. Every recipe on our site is manually chosen by our team,\" says founder Mike Lavalle. \u003c/p>\n\u003cp>Then there's \u003ca href=\"http://foodpress.com/\">Foodpress\u003c/a>, which has a roster of featured food bloggers that contribute recipes. You can click on popular keywords that are listed in a handy sidebar, or check out sections such as, \"\u003ca href=\"http://foodpress.com/specials/\">Today's Specials\u003c/a>\" and \"\u003ca href=\"http://foodpress.com/features/\">Featured Posts\u003c/a>.\" \u003c/p>\n\u003cp>But if you'd like to dive into the online juggernaut, there are comprehensive sites such as \u003ca href=\"http://www.yummly.com/\">Yummly\u003c/a>, \u003ca href=\"http://www.google.com/landing/recipes/\">Google Recipe View\u003c/a> (and if you're using their new \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/04/cooking-lessons-in-real-time-google-cooking-school/\">Google+ social network\u003c/a>, their \"\u003ca href=\"http://www.google.com/support/+/bin/static.py?hl=en&page=guide.cs&guide=1289752&rd=1\">Sparks\u003c/a>\" feature includes recipes. However, you'll see it filters through articles as well as plain recipes when you scroll through.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And of course, don't forget to check our Bay Area Bites's extensive archive of great \u003ca href=\"http://ww2.kqed.org/bayareabites/category/recipes/\">recipes\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/24/2011/08/punchfork.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/punchfork.jpg\" alt=\"punchfork\" title=\"punchfork\" width=\"538\" height=\"425\" class=\"alignnone size-full wp-image-31369\">\u003c/a>\u003c/p>\n\u003cp>So it's time to make a meal, and you're bored with making the same old dishes. It's time to recharge your repertoire. \u003c/p>\n\u003cp>Back in the day before the dawn of the online era, you'd just snag a new family recipe from a relative with some culinary chops, or tune into the wisdom of \u003ca href=\"http://www.pbs.org/juliachild/\">Julia Child\u003c/a>. But the mega-popularity of \u003ca href=\"http://www.foodnetwork.com/\">The Food Network\u003c/a> has since ignited an unrelenting avalanche of food-related media, and now you can find endless numbers of resources on \u003ca href=\"http://en.wikipedia.org/wiki/Cooking_show\">television\u003c/a>, \u003ca href=\"http://topics.nytimes.com/topics/reference/timestopics/subjects/r/recipes/index.html\">newspapers\u003c/a>, \u003ca href=\"http://www.amazon.com/Popular-Cookbooks/lm/R25N6PSSIRRPGT\">cookbooks\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/20/so-you-want-to-be-a-successful-food-blogger-heres-how/\">blogs\u003c/a>, \u003ca href=\"http://chowhound.chow.com/boards\">discussion forums,\u003c/a> and even \u003ca href=\"http://mashable.com/2008/08/13/iphone-food-apps/\">smart phone apps\u003c/a>.\u003c/p>\n\u003cp>So where to go in the midst of this media overload? There are some excellent new sites that offer a curated collection of recipes that will help you sift through the onslaught of available resources.\u003c/p>\n\u003cp>If you're a fan of \u003ca href=\"http://en.wikipedia.org/wiki/Food_porn\">food porn\u003c/a>, the following two sites will catch your fancy. \u003ca href=\"http://punchfork.com/\">Punchfork\u003c/a> aggregates recipes from a \u003ca href=\"http://punchfork.com/publishers\">number of popular food websites\u003c/a> that rank highly in the social media sphere. According to their website, \"Punchfork uses real-time data like tweets and Facebook shares to measure which recipes are grabbing the attention of users. We uncover the latent sentiment in sharing patterns on social networks.\" You can see which recipes have top-ratings with the foodie crowd, what's new, and of course, what's trending. Each recipe is easily sharable with folks on your own social networks, too. Learn more about this innovative new site in this interview with \u003ca href=\"http://www.foodandtechconnect.com/site/2011/07/28/punchforks-innovative-web-search-business-model-using-social-data-to-personalize-recipe-search/\">Punchfork's founder, Jeff Miller\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then there's \u003ca href=\"http://www.gojee.com/\">Gojee\u003c/a>. Be sure to click on this site after you've had a snack, because the glossy photography will make your stomach instantly growl with hunger. You have to register to view the recipes, and then you're greeted with a stunning portrait of a dish that you'll want to make right away -- like Penne with Corn & Brown Butter.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/penne.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/penne.jpg\" alt=\"penne\" title=\"penne\" width=\"518\" height=\"382\" class=\"alignnone size-full wp-image-31373\">\u003c/a>\u003c/p>\n\u003cp>The user interface is quite personable, allowing users to search by ingredient for what you \"crave,\" what you \"have\" in your pantry, and what you \"dislike.\" And when you type in search terms, witty messages such as \"Almond joying myself, are you?\" pop up as you wait for the recipe to pop up. And they bring careful attention to their curatorial process, as mentioned in this \u003ca href=\"http://www.forbes.com/sites/daniellegould/2011/07/13/building-a-data-driven-startup-lessons-from-fast-growing-gojee/\">Forbes.com article\u003c/a>: \"You could call us a high quality, hand curated, easy to use Google for food blogger recipes. Every recipe on our site is manually chosen by our team,\" says founder Mike Lavalle. \u003c/p>\n\u003cp>Then there's \u003ca href=\"http://foodpress.com/\">Foodpress\u003c/a>, which has a roster of featured food bloggers that contribute recipes. You can click on popular keywords that are listed in a handy sidebar, or check out sections such as, \"\u003ca href=\"http://foodpress.com/specials/\">Today's Specials\u003c/a>\" and \"\u003ca href=\"http://foodpress.com/features/\">Featured Posts\u003c/a>.\" \u003c/p>\n\u003cp>But if you'd like to dive into the online juggernaut, there are comprehensive sites such as \u003ca href=\"http://www.yummly.com/\">Yummly\u003c/a>, \u003ca href=\"http://www.google.com/landing/recipes/\">Google Recipe View\u003c/a> (and if you're using their new \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/04/cooking-lessons-in-real-time-google-cooking-school/\">Google+ social network\u003c/a>, their \"\u003ca href=\"http://www.google.com/support/+/bin/static.py?hl=en&page=guide.cs&guide=1289752&rd=1\">Sparks\u003c/a>\" feature includes recipes. However, you'll see it filters through articles as well as plain recipes when you scroll through.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And of course, don't forget to check our Bay Area Bites's extensive archive of great \u003ca href=\"http://ww2.kqed.org/bayareabites/category/recipes/\">recipes\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Outside Lands: A First Timer's Take on an Eco-Friendly Gourmet Music Festival",
"title": "Outside Lands: A First Timer's Take on an Eco-Friendly Gourmet Music Festival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/outsidelands-windmil-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/outsidelands-windmil-560.jpg\" alt=\"Outside Lands Windmill with recycling, composting, trash. Photo by Wendy Goodfriend\" title=\"Outside Lands Windmill with recycling, composting, trash. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31655\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Outside Lands Windmill -- recycle, compost, trash.\u003c/strong>\u003c/em>\u003cbr>\n \u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/\">Outside Lands\u003c/a>, now in it's fourth year, drew nearly 180,000 visitors this past weekend. I was one of them. On Saturday morning, as I walked along a dirt path through Lindley Meadow into a eucalyptus grove with parachutes and rope swings dangling from the trees, I thought of how this seemed a cross between \u003ca href=\"http://www.burningman.com/\">Burning Man\u003c/a> and the board game \u003ca href=\"http://www.hasbro.com/games/en_US/candyland/\">Candy Land\u003c/a>. Ok, Outside Lands was fifty degrees cooler than Burning Man and it's in the middle of Golden Gate Park, rather than the desert. Still, the music festival has this collective feel where everyone comes together to appreciate artistic expression, be it music, food, wine or other artistic endeavors. Then, everyone leaves the land no worse for wear, hopefully. In fact, this was the most organized compost and recycling program I have ever seen at a big outdoor event. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/windchimeswing-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/windchimeswing-560.jpg\" alt=\"Wind Chime Swing. Photo by Wendy Goodfriend\" title=\"Wind Chime Swing. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31659\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Wind Chime Swing.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chocolands-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chocolands-560.jpg\" alt=\"Choco Lands. Photo by Wendy Goodfriend\" title=\"Choco Lands. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31658\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Choco Lands.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Outside Lands also has this feeling that everything happening on the periphery is just as interesting as the bigger events, whether they are major rock bands or pyrotechnic shows. And just like Candy Land, curvy dirt paths take you from one fun land to the next. Instead of Candy Cane Forest and Gum Drop Mountain you have Food Truck Forest, Choco Lands, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/15/wine-lands-favorite-food-band-wine-pairings-at-outside-lands/\">Wine Lands\u003c/a> and Eco Lands. Wander down a dirt path away from the polo fields, which hosted the likes of \u003ca href=\"http://www.sfoutsidelands.com/lineup/phish/\">Phish\u003c/a> and \u003ca href=\"http://www.sfoutsidelands.com/lineup/arcade-fire/\">Arcade Fire,\u003c/a> and you might end up, as I did, amidst cypress and eucalyptus trees watching \u003ca href=\"http://www.juxtapoz.com/Current/juxtapoz-outside-lands-2011-mike-shines-art-opera-and-installation\">a tiny carny opera\u003c/a> with mime faced performers dressed in kilts playing Appalachian ballads and doing their own version of the River Dance. Before the opera I visited \u003ca href=\"http://www.sfoutsidelands.com/ecolands/\">Eco Lands,\u003c/a> which honors San Francisco's commitment to sustainability, with all sorts of educational booths, valet bike parking and emerging artists performing on a solar powered stage. This year introduced urban agriculture to Outside Lands with yet another land to discover, Farm Lands. Here you could play games like \"Veggie Twister,\" take an urban gardening class and munch on organic watermelon slices from \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farms\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arcadefire-560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arcadefire-560a.jpg\" alt=\"Arcade Fire. Photo by Wendy Goodfriend\" title=\"Arcade Fire. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31662\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Arcade Fire.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/wonderworld-opera-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/wonderworld-opera-560.jpg\" alt=\"Wonder World Opera. Photo by Wendy Goodfriend\" title=\"Wonder World Opera. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31663\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Flotsam's Wonder World Opera.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/fullbellyfarms-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/fullbellyfarms-560.jpg\" alt=\"Full Belly Farms Farmers Market. Photo by Wendy Goodfriend\" title=\"Full Belly Farms Farmers Market. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31674\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Full Belly Farms Farmers Market.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>With my appetite whetted by healthy produce, I set out to explore the higher caloric choices at Outside Lands. There are more than fifty local restaurants and food trucks at this event. For a little hog in the fog action, one could try\u003ca href=\"http://www.flourandwater.com/\"> Flour + Water's\u003c/a> porchetta sandwiches. Head Chef Thomas McNaughton said, because they only work with small farms, it took six months to prepare for the concert. Eleven acres of arugula had to be planted and, to be honest, I couldn't listen when he explained how many pigs from near Nicassio were slaughtered, let's just say it was enough to make 7,000 sandwiches over the weekend. McNaughton said the idea was also to create a little buzz for Flour + Water's two new projects, also in the Mission, \u003ca href=\"http://sf.eater.com/archives/2010/04/16/emeryville_trader_vics_sent.php\">Salumeria and Central Kitchen\u003c/a>. Maybe I just knew too much about the porchetta sandwiches but I ended up trying a different meal with pork, Korean tacos from \u003ca href=\"http://www.namusf.com/html/namu.html\">Namu\u003c/a>. They were not really tacos at all but rather pork or chicken wrapped in seaweed with a delicious kim chee remoulade. I also had a taste of a veggie samosa from \u003ca href=\"http://www.newganges.com/\">New Ganges Indian Food\u003c/a> and a grilled cheese sandwich, with peppers, from \u003ca href=\"http://theamericansf.com/\">The American Grilled Cheese Kitchen\u003c/a>. They were both good but not as interesting as the \"tacos.\" You can also read about my time at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/15/wine-lands-favorite-food-band-wine-pairings-at-outside-lands/\">Wine Lands\u003c/a> where i discovered some very delicious small lot wineries.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/tommcnaughton-porchetta-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/tommcnaughton-porchetta-560.jpg\" alt=\"Thomas McNaughton and porchetta sandwich assembly line. Photo by Wendy Goodfriend\" title=\"Thomas McNaughton and porchetta sandwich assembly line. Photo by Wendy Goodfriend\" width=\"560\" height=\"684\" class=\"alignnone size-full wp-image-31670\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Thomas McNaughton and porchetta sandwich assembly line.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/grilledcheese-kitchen-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/grilledcheese-kitchen-560.jpg\" alt=\"The American Grilled Cheese Kitchen. Photo by Wendy Goodfriend\" title=\"The American Grilled Cheese Kitchen. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31672\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The American Grilled Cheese Kitchen.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>I am thinking Outside Lands might be worth another visit next year. I mean, what other festival can you listen to the arena-rock jams of English Band \u003ca href=\"http://muse.mu/\">Muse\u003c/a> while sipping a spicy Pinot Noir preceded by a worm composting workshop?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/muse-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/muse-560.jpg\" alt=\"MUSE. Photo by Wendy Goodfriend\" title=\"MUSE. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31666\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Muse.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Related posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=64691\">Outside Lands Recap 2011\u003c/a> at KQED Arts\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=64072\">Guide to Outside Lands 2011\u003c/a> at KQED Arts\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/outsidelands-windmil-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/outsidelands-windmil-560.jpg\" alt=\"Outside Lands Windmill with recycling, composting, trash. Photo by Wendy Goodfriend\" title=\"Outside Lands Windmill with recycling, composting, trash. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31655\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Outside Lands Windmill -- recycle, compost, trash.\u003c/strong>\u003c/em>\u003cbr>\n \u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/\">Outside Lands\u003c/a>, now in it's fourth year, drew nearly 180,000 visitors this past weekend. I was one of them. On Saturday morning, as I walked along a dirt path through Lindley Meadow into a eucalyptus grove with parachutes and rope swings dangling from the trees, I thought of how this seemed a cross between \u003ca href=\"http://www.burningman.com/\">Burning Man\u003c/a> and the board game \u003ca href=\"http://www.hasbro.com/games/en_US/candyland/\">Candy Land\u003c/a>. Ok, Outside Lands was fifty degrees cooler than Burning Man and it's in the middle of Golden Gate Park, rather than the desert. Still, the music festival has this collective feel where everyone comes together to appreciate artistic expression, be it music, food, wine or other artistic endeavors. Then, everyone leaves the land no worse for wear, hopefully. In fact, this was the most organized compost and recycling program I have ever seen at a big outdoor event. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/windchimeswing-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/windchimeswing-560.jpg\" alt=\"Wind Chime Swing. Photo by Wendy Goodfriend\" title=\"Wind Chime Swing. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31659\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Wind Chime Swing.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chocolands-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chocolands-560.jpg\" alt=\"Choco Lands. Photo by Wendy Goodfriend\" title=\"Choco Lands. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31658\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Choco Lands.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Outside Lands also has this feeling that everything happening on the periphery is just as interesting as the bigger events, whether they are major rock bands or pyrotechnic shows. And just like Candy Land, curvy dirt paths take you from one fun land to the next. Instead of Candy Cane Forest and Gum Drop Mountain you have Food Truck Forest, Choco Lands, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/15/wine-lands-favorite-food-band-wine-pairings-at-outside-lands/\">Wine Lands\u003c/a> and Eco Lands. Wander down a dirt path away from the polo fields, which hosted the likes of \u003ca href=\"http://www.sfoutsidelands.com/lineup/phish/\">Phish\u003c/a> and \u003ca href=\"http://www.sfoutsidelands.com/lineup/arcade-fire/\">Arcade Fire,\u003c/a> and you might end up, as I did, amidst cypress and eucalyptus trees watching \u003ca href=\"http://www.juxtapoz.com/Current/juxtapoz-outside-lands-2011-mike-shines-art-opera-and-installation\">a tiny carny opera\u003c/a> with mime faced performers dressed in kilts playing Appalachian ballads and doing their own version of the River Dance. Before the opera I visited \u003ca href=\"http://www.sfoutsidelands.com/ecolands/\">Eco Lands,\u003c/a> which honors San Francisco's commitment to sustainability, with all sorts of educational booths, valet bike parking and emerging artists performing on a solar powered stage. This year introduced urban agriculture to Outside Lands with yet another land to discover, Farm Lands. Here you could play games like \"Veggie Twister,\" take an urban gardening class and munch on organic watermelon slices from \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly Farms\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arcadefire-560a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/arcadefire-560a.jpg\" alt=\"Arcade Fire. Photo by Wendy Goodfriend\" title=\"Arcade Fire. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31662\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Arcade Fire.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/wonderworld-opera-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/wonderworld-opera-560.jpg\" alt=\"Wonder World Opera. Photo by Wendy Goodfriend\" title=\"Wonder World Opera. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31663\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Flotsam's Wonder World Opera.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/fullbellyfarms-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/fullbellyfarms-560.jpg\" alt=\"Full Belly Farms Farmers Market. Photo by Wendy Goodfriend\" title=\"Full Belly Farms Farmers Market. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31674\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Full Belly Farms Farmers Market.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>With my appetite whetted by healthy produce, I set out to explore the higher caloric choices at Outside Lands. There are more than fifty local restaurants and food trucks at this event. For a little hog in the fog action, one could try\u003ca href=\"http://www.flourandwater.com/\"> Flour + Water's\u003c/a> porchetta sandwiches. Head Chef Thomas McNaughton said, because they only work with small farms, it took six months to prepare for the concert. Eleven acres of arugula had to be planted and, to be honest, I couldn't listen when he explained how many pigs from near Nicassio were slaughtered, let's just say it was enough to make 7,000 sandwiches over the weekend. McNaughton said the idea was also to create a little buzz for Flour + Water's two new projects, also in the Mission, \u003ca href=\"http://sf.eater.com/archives/2010/04/16/emeryville_trader_vics_sent.php\">Salumeria and Central Kitchen\u003c/a>. Maybe I just knew too much about the porchetta sandwiches but I ended up trying a different meal with pork, Korean tacos from \u003ca href=\"http://www.namusf.com/html/namu.html\">Namu\u003c/a>. They were not really tacos at all but rather pork or chicken wrapped in seaweed with a delicious kim chee remoulade. I also had a taste of a veggie samosa from \u003ca href=\"http://www.newganges.com/\">New Ganges Indian Food\u003c/a> and a grilled cheese sandwich, with peppers, from \u003ca href=\"http://theamericansf.com/\">The American Grilled Cheese Kitchen\u003c/a>. They were both good but not as interesting as the \"tacos.\" You can also read about my time at \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/15/wine-lands-favorite-food-band-wine-pairings-at-outside-lands/\">Wine Lands\u003c/a> where i discovered some very delicious small lot wineries.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/tommcnaughton-porchetta-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/tommcnaughton-porchetta-560.jpg\" alt=\"Thomas McNaughton and porchetta sandwich assembly line. Photo by Wendy Goodfriend\" title=\"Thomas McNaughton and porchetta sandwich assembly line. Photo by Wendy Goodfriend\" width=\"560\" height=\"684\" class=\"alignnone size-full wp-image-31670\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Thomas McNaughton and porchetta sandwich assembly line.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/grilledcheese-kitchen-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/grilledcheese-kitchen-560.jpg\" alt=\"The American Grilled Cheese Kitchen. Photo by Wendy Goodfriend\" title=\"The American Grilled Cheese Kitchen. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31672\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>The American Grilled Cheese Kitchen.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>I am thinking Outside Lands might be worth another visit next year. I mean, what other festival can you listen to the arena-rock jams of English Band \u003ca href=\"http://muse.mu/\">Muse\u003c/a> while sipping a spicy Pinot Noir preceded by a worm composting workshop?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/muse-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/muse-560.jpg\" alt=\"MUSE. Photo by Wendy Goodfriend\" title=\"MUSE. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-31666\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Muse.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Related posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=64691\">Outside Lands Recap 2011\u003c/a> at KQED Arts\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=64072\">Guide to Outside Lands 2011\u003c/a> at KQED Arts\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cochon Heritage Fire",
"title": "Cochon Heritage Fire",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chef-john-fink.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chef-john-fink.jpg\" alt=\"Chef John Fink at Heritage Fire. Photo by Laiko Bahrs\" title=\"Chef John Fink at Heritage Fire. Photo by Laiko Bahrs\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-31613\">\u003c/a>\u003cbr>\n\u003cem>Chef John Fink at Heritage Fire. Photo: Laiko Bahrs\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Juicy Loins, Tender Rumps\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong> Bacon, the Gateway Meat \u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Needs Salt\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Smells Good in Here\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Ms. Delicious\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Pigs are Magic\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003cp>And let's not forget my very favorite bit of meat geekery, \u003cstrong>Bacon Gives Me a Lardon.\u003c/strong>\u003c/p>\n\u003cp>What is it about studly-butcher culture that loves a pun? (The fondness for bacon needs no explanation.) Whatever it is about long days spent with a knife and cleaver, or all-nighters tending the smoky maw of the barbecue pit, the t-shirt slogans that result are always worth wearing. Especially if you've stained it, proudly, with the ducky goodness dripping off something as mind-bendingly awesome as a handmade duck hot dog piled high with duck confit, chicharrones, diced duck egg \u003cem>and\u003c/em> duck foie gras. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sausages500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sausages500.jpg\" alt=\"Sausages from Smoakville. Photo by Laiko Bahrs\" title=\"Sausages from Smoakville. Photo by Laiko Bahrs\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-31611\">\u003c/a>\u003cbr>\n\u003cem>Sausages from Smoakville. Photo: Laiko Bahrs\u003c/em>\u003c/p>\n\u003cp>But even if, like me, you arrived just a little too late to snatch up one of those already legendary duck dogs, there was plenty of meat for the munching on offer at last Saturday's \u003ca href=\"http://www.cochon555.com/menu/2011-tour-dates/cochon-heritage-fire/\">Cochon Heritage Fire\u003c/a> in St. Helena. Cochon 555, the parent organization, is known for its celebrity chef spectacles celebrating the pig across the country (\"cochon\" is French for \"pig\"). But once a year, in Napa, the all-pig menu is diversified to celebrate heritage breeds of beef, lamb, goat, and poultry, many of which are staked whole and slow-cooked outdoors over a wood fire. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Perhaps the setting--the shady emerald lawn, complete with fountain, fairy lights and gazebo, of the very posh \u003ca href=\"http://www.charleskrug.com\">Charles Krug\u003c/a> winery--inspired a little more decorum in this year's organizers and chefs. Participants couldn't really wander from roasting goat to spitted feet-dangling chickens as they could at last year's slightly more rustic event (then called \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/15/primal-napa/\">Primal Napa\u003c/a>). Whole beasts were definitely being cooked, but their funkier bits weren’t so much in evidence. No pumpkins filled with pork liver, no skewers of heart, no smoky lamb jawbones (tongues included) for Neanderthal gnawing. The offerings were a little more restaurant-refined, the gluttony a little less greasy. The butchering demos, by \u003ca href=\"http://www.askyourbutcher.com\">Dave the Butcher\u003c/a> (\u003ca href=\"http://www.marinameats.com\">Marina Meats\u003c/a>, the pork happy hour at \u003ca href=\"http://fattedcalf.com/menu.php\">Fatted Calf\u003c/a>) and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/12/book-review-the-butchers-guide-to-well-raised-meat/\">Joshua Applestone\u003c/a> (Fleisher’s), were held upstairs at the tasting room, not with the meaty carcasses strung up on a rock-star stage in the middle of the feast. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/whole-animals500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/whole-animals500.jpg\" alt=\"Whole animals cooking at Heritage Fire. Photo by Laiko Bahrs.\" title=\"Whole animals cooking at Heritage Fire. Photo by Laiko Bahrs.\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-31612\">\u003c/a>\u003cbr>\n\u003cem>Whole animals cooking at Heritage Fire. Photo: Laiko Bahrs\u003c/em>\u003c/p>\n\u003cp>That said, the meats on offer were absolutely delicious. What did I love best, the pink, tender slices of lamb cupped in Boston lettuce leaves with fresh mint and pickled red onion, or the succulent Indian-spiced lamb masala patties? The crackling skin sliced off the enormous chanterelle-stuffed porchetta, as good as any I’ve had at farmers' markets in Italy? The moist chunks of fennel-rubbed rabbit? John Fink of the \u003ca href=\"http://www.thewholebeastsf.com/\">Whole Beast's\u003c/a> treyf special, roasted tandoori-spiced goat with goat yogurt? The snappy, ruddy Italian sausages from \u003ca href=\"http://www.facebook.com/pages/Smoakville/213909991970437\">Smoakville BBQ\u003c/a> in Napa? The long, slow chew of \u003ca href=\"http://www.woodlandspork.com\">Woodlands Pork's\u003c/a> \u003cdel datetime=\"2011-08-17T18:31:31+00:00\">country\u003c/del> Mountain Ham, made from forest-reared, terroir-expressing pigs rooting through the hollers of West Virginia? According to Woodlands' Irish-born president and ham obsessive Nicholas Heckett, this is no dainty appetizer ham. Said Heckett, \"I like it after dinner, with whiskey and a fine cigar.\" The finish is so long, and the taste so concentrated and intense, he explains, that it would knock out any less robust entrée to follow. Like the famous French chef Joel Robuchon, who frequently included a plate of utterly unadorned \u003cem>jamon iberico\u003c/em> as part of his tasting menus, Heckett staunchly believes that high-quality ham needs no adornments. (Then again, Robuchon, sad man, has probably never had a warm Southern-made buttermilk biscuit, split and stuffed with slivers of country ham and a dab of homemade peach chutney.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/rabbit-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/rabbit-menu.jpg\" alt=\"Rabbit menu from Heritage Fire. Photo by Laiko Bahrs\" title=\"Rabbit menu from Heritage Fire. Photo by Laiko Bahrs\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-31610\">\u003c/a>\u003cbr>\n\u003cem>Rabbit menu from Heritage Fire. Photo: Laiko Bahrs\u003c/em>\u003c/p>\n\u003cp>We end up, as one does at these events, lying under the trees, drinking wine out of GoVino’s reusable plastic cups (picture a Riedel stemless wine glass, reimagined for picnicking), conjuring up the outrageousness of meats past. \"Remember those bacon eclairs?\" says one friend, dreamily. They were thumb-sized, she said, filled with something bacon-fatty, with a crunchy slice of bacon on top, where the chocolate glaze would otherwise go. Another friend toyed with recipe ideas for the twine-wrapped package of lamb liver that he’d begged off the crew doing the lamb butchering demonstration, using a whole lamb from local \u003ca href=\"http://www.stemplecreek.com\">Stemple Creek\u003c/a>. (The various cuts of meat from each demo were raffled off at the end of the evening.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This being a chef event, the eating and drinking had to continue at an after-party held down the street at \u003ca href=\"http://www.farmsteadnapa.com\">Farmstead\u003c/a>. And naturally, there had to be a fire, in this case a roaring bonfire built in the sand pit out back by Heather Shouse, a red-headed, Southern-twanged food writer on hand from Chicago. Shouse, the author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008351X/kqedorg-20\">Food Trucks: Dispatches and Recipes from the Best Kitchens on Wheels\u003c/a>, is criss-crossing the country as a Cochon camp follower as she works on an upcoming Cochon cookbook. Before becoming a writer, \"I worked in restaurants all my life,\" she said, and she has the tattoo sleeves to prove it. One chef brought out a plate of salmon he'd smoked the day before; another crew arrived bearing a deep hotel pan filled with bite-sized chunks of pork, juicy and sweet, carved off the last animal left over the coals. A bright full moon shone down. There was meat, beer, cigars, and a ring of sweaty, smoky men and women kicking back after doing what they do best: taking care of the people who love to eat. \u003c/p>\n\n",
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"excerpt": "Meat, wine, smoke, and punning t-shirts galore on offer at Cochon's Heritage Fire event in St. Helena. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chef-john-fink.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chef-john-fink.jpg\" alt=\"Chef John Fink at Heritage Fire. Photo by Laiko Bahrs\" title=\"Chef John Fink at Heritage Fire. Photo by Laiko Bahrs\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-31613\">\u003c/a>\u003cbr>\n\u003cem>Chef John Fink at Heritage Fire. Photo: Laiko Bahrs\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Juicy Loins, Tender Rumps\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong> Bacon, the Gateway Meat \u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Needs Salt\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Smells Good in Here\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Ms. Delicious\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Pigs are Magic\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003cp>And let's not forget my very favorite bit of meat geekery, \u003cstrong>Bacon Gives Me a Lardon.\u003c/strong>\u003c/p>\n\u003cp>What is it about studly-butcher culture that loves a pun? (The fondness for bacon needs no explanation.) Whatever it is about long days spent with a knife and cleaver, or all-nighters tending the smoky maw of the barbecue pit, the t-shirt slogans that result are always worth wearing. Especially if you've stained it, proudly, with the ducky goodness dripping off something as mind-bendingly awesome as a handmade duck hot dog piled high with duck confit, chicharrones, diced duck egg \u003cem>and\u003c/em> duck foie gras. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sausages500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sausages500.jpg\" alt=\"Sausages from Smoakville. Photo by Laiko Bahrs\" title=\"Sausages from Smoakville. Photo by Laiko Bahrs\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-31611\">\u003c/a>\u003cbr>\n\u003cem>Sausages from Smoakville. Photo: Laiko Bahrs\u003c/em>\u003c/p>\n\u003cp>But even if, like me, you arrived just a little too late to snatch up one of those already legendary duck dogs, there was plenty of meat for the munching on offer at last Saturday's \u003ca href=\"http://www.cochon555.com/menu/2011-tour-dates/cochon-heritage-fire/\">Cochon Heritage Fire\u003c/a> in St. Helena. Cochon 555, the parent organization, is known for its celebrity chef spectacles celebrating the pig across the country (\"cochon\" is French for \"pig\"). But once a year, in Napa, the all-pig menu is diversified to celebrate heritage breeds of beef, lamb, goat, and poultry, many of which are staked whole and slow-cooked outdoors over a wood fire. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Perhaps the setting--the shady emerald lawn, complete with fountain, fairy lights and gazebo, of the very posh \u003ca href=\"http://www.charleskrug.com\">Charles Krug\u003c/a> winery--inspired a little more decorum in this year's organizers and chefs. Participants couldn't really wander from roasting goat to spitted feet-dangling chickens as they could at last year's slightly more rustic event (then called \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/15/primal-napa/\">Primal Napa\u003c/a>). Whole beasts were definitely being cooked, but their funkier bits weren’t so much in evidence. No pumpkins filled with pork liver, no skewers of heart, no smoky lamb jawbones (tongues included) for Neanderthal gnawing. The offerings were a little more restaurant-refined, the gluttony a little less greasy. The butchering demos, by \u003ca href=\"http://www.askyourbutcher.com\">Dave the Butcher\u003c/a> (\u003ca href=\"http://www.marinameats.com\">Marina Meats\u003c/a>, the pork happy hour at \u003ca href=\"http://fattedcalf.com/menu.php\">Fatted Calf\u003c/a>) and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/12/book-review-the-butchers-guide-to-well-raised-meat/\">Joshua Applestone\u003c/a> (Fleisher’s), were held upstairs at the tasting room, not with the meaty carcasses strung up on a rock-star stage in the middle of the feast. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/whole-animals500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/whole-animals500.jpg\" alt=\"Whole animals cooking at Heritage Fire. Photo by Laiko Bahrs.\" title=\"Whole animals cooking at Heritage Fire. Photo by Laiko Bahrs.\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-31612\">\u003c/a>\u003cbr>\n\u003cem>Whole animals cooking at Heritage Fire. Photo: Laiko Bahrs\u003c/em>\u003c/p>\n\u003cp>That said, the meats on offer were absolutely delicious. What did I love best, the pink, tender slices of lamb cupped in Boston lettuce leaves with fresh mint and pickled red onion, or the succulent Indian-spiced lamb masala patties? The crackling skin sliced off the enormous chanterelle-stuffed porchetta, as good as any I’ve had at farmers' markets in Italy? The moist chunks of fennel-rubbed rabbit? John Fink of the \u003ca href=\"http://www.thewholebeastsf.com/\">Whole Beast's\u003c/a> treyf special, roasted tandoori-spiced goat with goat yogurt? The snappy, ruddy Italian sausages from \u003ca href=\"http://www.facebook.com/pages/Smoakville/213909991970437\">Smoakville BBQ\u003c/a> in Napa? The long, slow chew of \u003ca href=\"http://www.woodlandspork.com\">Woodlands Pork's\u003c/a> \u003cdel datetime=\"2011-08-17T18:31:31+00:00\">country\u003c/del> Mountain Ham, made from forest-reared, terroir-expressing pigs rooting through the hollers of West Virginia? According to Woodlands' Irish-born president and ham obsessive Nicholas Heckett, this is no dainty appetizer ham. Said Heckett, \"I like it after dinner, with whiskey and a fine cigar.\" The finish is so long, and the taste so concentrated and intense, he explains, that it would knock out any less robust entrée to follow. Like the famous French chef Joel Robuchon, who frequently included a plate of utterly unadorned \u003cem>jamon iberico\u003c/em> as part of his tasting menus, Heckett staunchly believes that high-quality ham needs no adornments. (Then again, Robuchon, sad man, has probably never had a warm Southern-made buttermilk biscuit, split and stuffed with slivers of country ham and a dab of homemade peach chutney.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/rabbit-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/rabbit-menu.jpg\" alt=\"Rabbit menu from Heritage Fire. Photo by Laiko Bahrs\" title=\"Rabbit menu from Heritage Fire. Photo by Laiko Bahrs\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-31610\">\u003c/a>\u003cbr>\n\u003cem>Rabbit menu from Heritage Fire. Photo: Laiko Bahrs\u003c/em>\u003c/p>\n\u003cp>We end up, as one does at these events, lying under the trees, drinking wine out of GoVino’s reusable plastic cups (picture a Riedel stemless wine glass, reimagined for picnicking), conjuring up the outrageousness of meats past. \"Remember those bacon eclairs?\" says one friend, dreamily. They were thumb-sized, she said, filled with something bacon-fatty, with a crunchy slice of bacon on top, where the chocolate glaze would otherwise go. Another friend toyed with recipe ideas for the twine-wrapped package of lamb liver that he’d begged off the crew doing the lamb butchering demonstration, using a whole lamb from local \u003ca href=\"http://www.stemplecreek.com\">Stemple Creek\u003c/a>. (The various cuts of meat from each demo were raffled off at the end of the evening.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This being a chef event, the eating and drinking had to continue at an after-party held down the street at \u003ca href=\"http://www.farmsteadnapa.com\">Farmstead\u003c/a>. And naturally, there had to be a fire, in this case a roaring bonfire built in the sand pit out back by Heather Shouse, a red-headed, Southern-twanged food writer on hand from Chicago. Shouse, the author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008351X/kqedorg-20\">Food Trucks: Dispatches and Recipes from the Best Kitchens on Wheels\u003c/a>, is criss-crossing the country as a Cochon camp follower as she works on an upcoming Cochon cookbook. Before becoming a writer, \"I worked in restaurants all my life,\" she said, and she has the tattoo sleeves to prove it. One chef brought out a plate of salmon he'd smoked the day before; another crew arrived bearing a deep hotel pan filled with bite-sized chunks of pork, juicy and sweet, carved off the last animal left over the coals. A bright full moon shone down. There was meat, beer, cigars, and a ring of sweaty, smoky men and women kicking back after doing what they do best: taking care of the people who love to eat. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Wine Lands: Favorite Food + Band + Wine Pairings at Outside Lands",
"title": "Wine Lands: Favorite Food + Band + Wine Pairings at Outside Lands",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/winelands500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/winelands500.jpg\" alt=\"Wine Lands 2011 with Andrea Kissack. Photo by Wendy Goodfriend\" title=\"Wine Lands 2011 with Andrea Kissack. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31521\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Wine Lands 2011.\u003c/strong>\u003c/em>\u003cbr>\n\u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>In the hit song, \"California One,\" indie rock band, \"\u003ca href=\"http://decemberists.com/\">The Decemberists\u003c/a>,\" pay homage to the grape with the line, \"Take a long drown with me of California wine.\" The fact that the band appreciates a good bottle of wine makes sense once you find out every member carries a \u003ca href=\"http://mobile.zagat.com/iphone.htm\">Zagat iPhone app\u003c/a> for culinary guidance on long road trips. This band appears right at home at a festival like Outside Lands where food and wine vendors seem to share top billing with the music line up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/decemberists500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/decemberists500.jpg\" alt=\"Decemberists at Outside Lands 2011. Photo by Wendy Goodfriend\" title=\"Decemberists at Outside Lands 2011. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31517\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Decemberists at Outside Lands 2011.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Outside Lands gourmet fare is a far cry from rock concerts of yesteryear where the best one could hope for was a warm draft beer and a lousy hot dog. Beer might have a history with young people and big, outdoor events but this weekend micro-brews took a back seat to local, small lot wineries. By late Saturday afternoon the line was more than fifteen people deep as I waited for a taste of 2009 Mendocino Pinot Noir from \u003ca href=\"http://www.navarrowine.com/main.php\">Navarro\u003c/a>. As usual, Navarro did not disappoint. While in line I overheard the following conversation, \"That is such a butterball, you should really check out \u003ca href=\"http://windgapwines.com/\">Wind Gap\u003c/a>, their wines are so balanced.\" Am I at a rock concert?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/windgap400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/windgap400.jpg\" alt=\"Wind Gap. Photo by Wendy Goodfriend\" title=\"Wind Gap. Photo by Wendy Goodfriend\" width=\"400\" height=\"478\" class=\"alignnone size-full wp-image-31523\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Wind Gap wine booth at Wine Lands.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The idea of \u003ca href=\"http://www.sfoutsidelands.com/wine/\">Wine Lands\u003c/a>, which has now grown to thirty artisanal wineries and one hundred wines all under one big open-air tent, is the brainchild of Peter Eastlake. Eastlake is co-owner of \u003ca href=\"http://vintageberkeley.com/Home.html\">Vintage Berkeley\u003c/a>, a wine shop that focuses on small production wines -- most under twenty five dollars. Eastlake believes that wine and, well, nearly everything go together. He even had some favorite pairings for this year’s music line up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/peter-eastlake500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/peter-eastlake500.jpg\" alt=\"Peter Eastlake. Photo by Wendy Goodfriend\" title=\"Peter Eastlake. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31519\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Peter Eastlake.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Phish:\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>For \u003ca href=\"http://phish.com/\">Phish\u003c/a>, give me something lunar, hippie and refreshing for all that spinning, scooping and dumping. \u003ca href=\"https://www.bonnydoonvineyard.com/\">Bonny Doon's biodynamic spaceship adorned 2010 Vin Gris de Cigare\u003c/a> all the way. \u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Erykah Badu:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>When \u003ca href=\"http://www.sfoutsidelands.com/lineup/erykah-badu/\">Erykah Badu\u003c/a> sings, people listen. She’s a strong woman with a vocal range that can howl, scream, screech and make you cry. There is one wine for her show, and it rhymes with pink bubbles, \u003ca href=\"http://www.gloriaferrer.com/blanc-de-noirs\">Gloria Ferrer Blanc De Noirs.\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>The Roots: \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/lineup/the-roots/\">These Philly boys\u003c/a> are so versatile, funky and flat out likeable. Our man in Sebastopol, bass player \u003ca href=\"http://www.lesclaypool.com/tour/\">Les Claypool\u003c/a>, is pouring his spicy GSM blend called \u003ca href=\"http://www.claypoolcellars.com/\">Purple Pachyderm\u003c/a>.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/phish500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/phish500.jpg\" alt=\"Phish at Outside Lands 2011. Photo by Wendy Goodfriend\" title=\"Phish at Outside Lands 2011. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31526\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Phish at Outside Lands 2011.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Oh, let's not forget the other star of the show, the food. This year's Outside Lands included \u003ca href=\"http://www.sfoutsidelands.com/taste/\">more than fifty local restaurants\u003c/a> and food trucks and asked Eastlake for a couple of suggestions for pairings. For the Mac and Cheese from Oakland's \u003ca href=\"http://homeroom510.com/\">Homeroom\u003c/a>, Eastlake recommends a California Chardonnay like \u003ca href=\"http://www.hesscollection.com/trade/monterery_chard/index.html\">Hess Collection\u003c/a>, \u003ca href=\"http://www.hirschvineyards.com/\">Hirsch Estate\u003c/a> for a special treat or \u003ca href=\"http://www.liocowine.com/\">Lioco's\u003c/a> 2010 Sonoma County on tap. \u003c/p>\n\u003cp>I thought I was going to stump him when I asked about the very popular \u003ca href=\"http://www.fabulousfrickles.com/\">Fabulous Frickle Brothers fried pickles\u003c/a>. Without blinking, Eastlake said, \"It's a little known fact that deep fried pickled gherkins are only found in two places in the world -- Tennessee and Germany's Mosel River. \u003ca href=\"http://summerofriesling.com/\">Summer of Riesling\u003c/a>. If you don't like Riesling, try the Riesling.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/frickle-pickles500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/frickle-pickles500.jpg\" alt=\"Fabulous Frickle Brothers Fried Pickles. Photo by Wendy Goodfriend\" title=\"Fabulous Frickle Brothers Fried Pickles. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31581\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Fabulous Frickle Brothers' Frickles.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Paul Grieco, owner of \u003ca href=\"http://restauranthearth.com/terrior/Terroir.html\">Terroir wine bar in New York\u003c/a>, is on tour. He is traveling around the country in a Winnebago preaching the gospel of Riesling. Grieco wants people to know Riesling is lots of things including, not always sweet. Says Grieco, who even has a Riesling tattoo along his forearm, \"Riesling is the best grape in the world.\" I tried the 2009 Toni Jost and liked it a lot. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/paul-grieco-summer-riesling.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/paul-grieco-summer-riesling.jpg\" alt=\"Press Conference at Outside Lands 2011. Photo by Wendy Goodfriend\" title=\"Press Conference at Outside Lands 2011. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31530\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Press Conference at Outside Lands 2011. Damien Kulash of OK Go, Thomas McNaughton - Salumeria by flour + water, Sommelier Paul Grieco - Summer of Riesling tour.\u003c/strong> Photo by Wendy Goodfriend.\u003c/em>\u003c/p>\n\u003cp>Although Eastlake curated all of the wines under the tent, star sommelier \u003ca href=\"http://www.winespectator.com/webfeature/show/id/Sommelier-Talk-Rajat-Parr_3452\">Rajat Parr\u003c/a> picked a few for the VIP tents including: \u003ca href=\"http://kermitlynch.com/our_wines/\">Kermit Lynch's\u003c/a> Bandol Rose, \u003ca href=\"http://qupe.com/\">Qupe's\u003c/a> Syrah and \u003ca href=\"http://www.navarrowine.com/shop/productdetail.php?prodid=976\">Navarro's Pinot Noir\u003c/a>. Parr was also pouring his own brand at Wine Lands. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sandhi500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sandhi500.jpg\" alt=\"Sandhi wine booth at Wine Lands. Photo by Wendy Goodfriend\" title=\"Sandhi wine booth at Wine Lands. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31560\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Sandhi wine booth at Wine Lands.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sandhiwines.com/home.aspx\">Sandhi Wines\u003c/a> is a boutique winery focusing on the grapes of Santa Barbara. Parr makes a Chardonnay and a Pinot Noir. The Pinot is elegant, complex and superb. Parr uses only native yeasts in his wines, part of a trend toward a more natural way of making wines. Taking this effort several steps further is \u003ca href=\"http://www.naturalprocessalliance.us/NPA.html\">Natural Process Alliance\u003c/a> which also had a booth at Wine Lands. \u003c/p>\n\u003cp>NPA is minimalist winemaking which, briefly, includes: Sustainable vineyard management, organic grapes, native yeasts and very little to no added sulfur. NPA delivers natural wine in\u003ca href=\"http://www.wineandspiritsmagazine.com/pages/f&F/032609_NaturalWine.html\"> reusable stainless steel canisters\u003c/a> to restaurants and wine bars within a one hundred mile radius of their Santa Rosa cellar. Like kegs, NPA stays clear of corks and heavy glass bottles. I tried the \u003ca href=\"http://www.naturalprocessalliance.us/10Pinotgris.htm\">2010 Chalk Hill Pinot Gris\u003c/a>. It was not my favorite but I appreciated the unique, flavorful taste.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/kermit-lynch500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/kermit-lynch500.jpg\" alt=\"Kermit Lynch booth at Wine Lands. Photo by Wendy Goodfriend\" title=\"Kermit Lynch booth at Wine Lands. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31573\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Kermit Lynch booth at Wine Lands.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>I thought it was kind of cool to see legendary importer \u003ca href=\"http://kermitlynch.com/\">Kermit Lynch\u003c/a> hosting a booth at Wine Lands. This was their first foray into the world of big outdoor events and would probably do it again in an effort to attract a new generation of drinkers. My favorite Kermit Lynch Wine that day was a 2010 Bandol Terebrune Rose. I found it spicy and herbaceous. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/LMR500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/LMR500.jpg\" alt=\"Chris Hall at Long Meadow Ranch booth at Wine Lands. Photo by Wendy Goodfriend\" title=\"Chris Hall at Long Meadow Ranch booth at Wine Lands. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31544\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chris Hall, VP & GM of Long Meadow Ranch at Wine Lands.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>The big winner for me at Wine Lands this year was wine on tap from \u003ca href=\"http://www.longmeadowranch.com/\">Long Meadow Ranch\u003c/a>. Besides, being eco-friendly and less pricy, the wine tastes just as good as if it was in a bottle. I tried Long Meadow’s 2010 Sauvignon Blanc, poured through a stainless steel tap. It was vibrant and crisp with a little of what seemed like effervescence. I thought it must be the keg but, no, that’s their Sauvignon Blanc. Delicious. Personally, I think the keg is a winner but winemakers are still trying to decouple it from the image of frat parties. Maybe hip, rock musicians can help lead the way. Rumor has it band members from \u003ca href=\"http://www.sfoutsidelands.com/lineup/mgmt/\">MGMT\u003c/a> were seen hanging out at the Long Meadow booth sipping on a 2009 draft Cabernet blend.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/MGMT500b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/MGMT500b.jpg\" alt=\"MGMT at Outside Lands 2011. Photos by Wendy Goodfriend\" title=\"MGMT at Outside Lands 2011. Photos by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31542\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>MGMT at Outside Lands 2011.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Related posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/16/outside-lands-a-first-timers-take-on-an-eco-friendly-gourmet-music-festival/\">Outside Lands: A First Timer's Take on an Eco-Friendly Gourmet Music Festival\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=64691\">Outside Lands Recap 2011\u003c/a> at KQED Arts\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=64072\">Guide to Outside Lands 2011\u003c/a> at KQED Arts\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Local, small production winemakers shared top billing with bands and restaurants at this year's gourmet music festival, Outside Lands. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/winelands500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/winelands500.jpg\" alt=\"Wine Lands 2011 with Andrea Kissack. Photo by Wendy Goodfriend\" title=\"Wine Lands 2011 with Andrea Kissack. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31521\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Wine Lands 2011.\u003c/strong>\u003c/em>\u003cbr>\n\u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>In the hit song, \"California One,\" indie rock band, \"\u003ca href=\"http://decemberists.com/\">The Decemberists\u003c/a>,\" pay homage to the grape with the line, \"Take a long drown with me of California wine.\" The fact that the band appreciates a good bottle of wine makes sense once you find out every member carries a \u003ca href=\"http://mobile.zagat.com/iphone.htm\">Zagat iPhone app\u003c/a> for culinary guidance on long road trips. This band appears right at home at a festival like Outside Lands where food and wine vendors seem to share top billing with the music line up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/decemberists500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/decemberists500.jpg\" alt=\"Decemberists at Outside Lands 2011. Photo by Wendy Goodfriend\" title=\"Decemberists at Outside Lands 2011. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31517\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Decemberists at Outside Lands 2011.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Outside Lands gourmet fare is a far cry from rock concerts of yesteryear where the best one could hope for was a warm draft beer and a lousy hot dog. Beer might have a history with young people and big, outdoor events but this weekend micro-brews took a back seat to local, small lot wineries. By late Saturday afternoon the line was more than fifteen people deep as I waited for a taste of 2009 Mendocino Pinot Noir from \u003ca href=\"http://www.navarrowine.com/main.php\">Navarro\u003c/a>. As usual, Navarro did not disappoint. While in line I overheard the following conversation, \"That is such a butterball, you should really check out \u003ca href=\"http://windgapwines.com/\">Wind Gap\u003c/a>, their wines are so balanced.\" Am I at a rock concert?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/windgap400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/windgap400.jpg\" alt=\"Wind Gap. Photo by Wendy Goodfriend\" title=\"Wind Gap. Photo by Wendy Goodfriend\" width=\"400\" height=\"478\" class=\"alignnone size-full wp-image-31523\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Wind Gap wine booth at Wine Lands.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The idea of \u003ca href=\"http://www.sfoutsidelands.com/wine/\">Wine Lands\u003c/a>, which has now grown to thirty artisanal wineries and one hundred wines all under one big open-air tent, is the brainchild of Peter Eastlake. Eastlake is co-owner of \u003ca href=\"http://vintageberkeley.com/Home.html\">Vintage Berkeley\u003c/a>, a wine shop that focuses on small production wines -- most under twenty five dollars. Eastlake believes that wine and, well, nearly everything go together. He even had some favorite pairings for this year’s music line up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/peter-eastlake500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/peter-eastlake500.jpg\" alt=\"Peter Eastlake. Photo by Wendy Goodfriend\" title=\"Peter Eastlake. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31519\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Peter Eastlake.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Phish:\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>For \u003ca href=\"http://phish.com/\">Phish\u003c/a>, give me something lunar, hippie and refreshing for all that spinning, scooping and dumping. \u003ca href=\"https://www.bonnydoonvineyard.com/\">Bonny Doon's biodynamic spaceship adorned 2010 Vin Gris de Cigare\u003c/a> all the way. \u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Erykah Badu:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>When \u003ca href=\"http://www.sfoutsidelands.com/lineup/erykah-badu/\">Erykah Badu\u003c/a> sings, people listen. She’s a strong woman with a vocal range that can howl, scream, screech and make you cry. There is one wine for her show, and it rhymes with pink bubbles, \u003ca href=\"http://www.gloriaferrer.com/blanc-de-noirs\">Gloria Ferrer Blanc De Noirs.\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>The Roots: \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/lineup/the-roots/\">These Philly boys\u003c/a> are so versatile, funky and flat out likeable. Our man in Sebastopol, bass player \u003ca href=\"http://www.lesclaypool.com/tour/\">Les Claypool\u003c/a>, is pouring his spicy GSM blend called \u003ca href=\"http://www.claypoolcellars.com/\">Purple Pachyderm\u003c/a>.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/phish500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/phish500.jpg\" alt=\"Phish at Outside Lands 2011. Photo by Wendy Goodfriend\" title=\"Phish at Outside Lands 2011. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31526\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Phish at Outside Lands 2011.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Oh, let's not forget the other star of the show, the food. This year's Outside Lands included \u003ca href=\"http://www.sfoutsidelands.com/taste/\">more than fifty local restaurants\u003c/a> and food trucks and asked Eastlake for a couple of suggestions for pairings. For the Mac and Cheese from Oakland's \u003ca href=\"http://homeroom510.com/\">Homeroom\u003c/a>, Eastlake recommends a California Chardonnay like \u003ca href=\"http://www.hesscollection.com/trade/monterery_chard/index.html\">Hess Collection\u003c/a>, \u003ca href=\"http://www.hirschvineyards.com/\">Hirsch Estate\u003c/a> for a special treat or \u003ca href=\"http://www.liocowine.com/\">Lioco's\u003c/a> 2010 Sonoma County on tap. \u003c/p>\n\u003cp>I thought I was going to stump him when I asked about the very popular \u003ca href=\"http://www.fabulousfrickles.com/\">Fabulous Frickle Brothers fried pickles\u003c/a>. Without blinking, Eastlake said, \"It's a little known fact that deep fried pickled gherkins are only found in two places in the world -- Tennessee and Germany's Mosel River. \u003ca href=\"http://summerofriesling.com/\">Summer of Riesling\u003c/a>. If you don't like Riesling, try the Riesling.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/frickle-pickles500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/frickle-pickles500.jpg\" alt=\"Fabulous Frickle Brothers Fried Pickles. Photo by Wendy Goodfriend\" title=\"Fabulous Frickle Brothers Fried Pickles. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31581\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Fabulous Frickle Brothers' Frickles.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Paul Grieco, owner of \u003ca href=\"http://restauranthearth.com/terrior/Terroir.html\">Terroir wine bar in New York\u003c/a>, is on tour. He is traveling around the country in a Winnebago preaching the gospel of Riesling. Grieco wants people to know Riesling is lots of things including, not always sweet. Says Grieco, who even has a Riesling tattoo along his forearm, \"Riesling is the best grape in the world.\" I tried the 2009 Toni Jost and liked it a lot. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/paul-grieco-summer-riesling.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/paul-grieco-summer-riesling.jpg\" alt=\"Press Conference at Outside Lands 2011. Photo by Wendy Goodfriend\" title=\"Press Conference at Outside Lands 2011. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31530\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Press Conference at Outside Lands 2011. Damien Kulash of OK Go, Thomas McNaughton - Salumeria by flour + water, Sommelier Paul Grieco - Summer of Riesling tour.\u003c/strong> Photo by Wendy Goodfriend.\u003c/em>\u003c/p>\n\u003cp>Although Eastlake curated all of the wines under the tent, star sommelier \u003ca href=\"http://www.winespectator.com/webfeature/show/id/Sommelier-Talk-Rajat-Parr_3452\">Rajat Parr\u003c/a> picked a few for the VIP tents including: \u003ca href=\"http://kermitlynch.com/our_wines/\">Kermit Lynch's\u003c/a> Bandol Rose, \u003ca href=\"http://qupe.com/\">Qupe's\u003c/a> Syrah and \u003ca href=\"http://www.navarrowine.com/shop/productdetail.php?prodid=976\">Navarro's Pinot Noir\u003c/a>. Parr was also pouring his own brand at Wine Lands. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sandhi500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sandhi500.jpg\" alt=\"Sandhi wine booth at Wine Lands. Photo by Wendy Goodfriend\" title=\"Sandhi wine booth at Wine Lands. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31560\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Sandhi wine booth at Wine Lands.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sandhiwines.com/home.aspx\">Sandhi Wines\u003c/a> is a boutique winery focusing on the grapes of Santa Barbara. Parr makes a Chardonnay and a Pinot Noir. The Pinot is elegant, complex and superb. Parr uses only native yeasts in his wines, part of a trend toward a more natural way of making wines. Taking this effort several steps further is \u003ca href=\"http://www.naturalprocessalliance.us/NPA.html\">Natural Process Alliance\u003c/a> which also had a booth at Wine Lands. \u003c/p>\n\u003cp>NPA is minimalist winemaking which, briefly, includes: Sustainable vineyard management, organic grapes, native yeasts and very little to no added sulfur. NPA delivers natural wine in\u003ca href=\"http://www.wineandspiritsmagazine.com/pages/f&F/032609_NaturalWine.html\"> reusable stainless steel canisters\u003c/a> to restaurants and wine bars within a one hundred mile radius of their Santa Rosa cellar. Like kegs, NPA stays clear of corks and heavy glass bottles. I tried the \u003ca href=\"http://www.naturalprocessalliance.us/10Pinotgris.htm\">2010 Chalk Hill Pinot Gris\u003c/a>. It was not my favorite but I appreciated the unique, flavorful taste.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/kermit-lynch500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/kermit-lynch500.jpg\" alt=\"Kermit Lynch booth at Wine Lands. Photo by Wendy Goodfriend\" title=\"Kermit Lynch booth at Wine Lands. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31573\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Kermit Lynch booth at Wine Lands.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>I thought it was kind of cool to see legendary importer \u003ca href=\"http://kermitlynch.com/\">Kermit Lynch\u003c/a> hosting a booth at Wine Lands. This was their first foray into the world of big outdoor events and would probably do it again in an effort to attract a new generation of drinkers. My favorite Kermit Lynch Wine that day was a 2010 Bandol Terebrune Rose. I found it spicy and herbaceous. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/LMR500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/LMR500.jpg\" alt=\"Chris Hall at Long Meadow Ranch booth at Wine Lands. Photo by Wendy Goodfriend\" title=\"Chris Hall at Long Meadow Ranch booth at Wine Lands. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31544\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chris Hall, VP & GM of Long Meadow Ranch at Wine Lands.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>The big winner for me at Wine Lands this year was wine on tap from \u003ca href=\"http://www.longmeadowranch.com/\">Long Meadow Ranch\u003c/a>. Besides, being eco-friendly and less pricy, the wine tastes just as good as if it was in a bottle. I tried Long Meadow’s 2010 Sauvignon Blanc, poured through a stainless steel tap. It was vibrant and crisp with a little of what seemed like effervescence. I thought it must be the keg but, no, that’s their Sauvignon Blanc. Delicious. Personally, I think the keg is a winner but winemakers are still trying to decouple it from the image of frat parties. Maybe hip, rock musicians can help lead the way. Rumor has it band members from \u003ca href=\"http://www.sfoutsidelands.com/lineup/mgmt/\">MGMT\u003c/a> were seen hanging out at the Long Meadow booth sipping on a 2009 draft Cabernet blend.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/MGMT500b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/MGMT500b.jpg\" alt=\"MGMT at Outside Lands 2011. Photos by Wendy Goodfriend\" title=\"MGMT at Outside Lands 2011. Photos by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31542\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>MGMT at Outside Lands 2011.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Related posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/16/outside-lands-a-first-timers-take-on-an-eco-friendly-gourmet-music-festival/\">Outside Lands: A First Timer's Take on an Eco-Friendly Gourmet Music Festival\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=64691\">Outside Lands Recap 2011\u003c/a> at KQED Arts\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=64072\">Guide to Outside Lands 2011\u003c/a> at KQED Arts\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Book Review: The Butcher's Guide to Well-Raised Meat",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307716627/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Butchers-Guide-cover300.jpg\" alt=\"The Butchers Guide to Well-Raised Meat\" title=\"The Butchers Guide to Well-Raised Meat\" width=\"300\" height=\"369\" class=\"alignleft size-full wp-image-31324\">\u003c/a>Jessica and Joshua Applestone's story is, by now, a familiar one. Vegetarian/vegan couple gets interested in sustainability, organics, and the implications of ethical eating. They start reading and going to farms and farmers' markets, realize that the staff (and signage) at most big food retailers--even the ones that tout their eco-friendliness--are uninformed and unreliable. Who to believe? How to make a difference? What to make for dinner? \u003c/p>\n\u003cp>This is where the Applestones' story veers off from the typical hipster vegan-turned-ethical omnivore trajectory. They didn't just find a meat CSA and fill their freezer with grass-fed hangar steak and pork belly destined for homemade ramen or home-cured bacon. That's what might happen now, in 2011, here in San Francisco. But this was 2004, only a couple of years after Eric Schlosser's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0395977894/kqedorg-20\">Fast Food Nation\u003c/a> had been published. Michael Pollan's \u003cem>New York Times Magazine\u003c/em> article, \u003ca href=\"http://michaelpollan.com/articles-archive/power-steer/\">Power Steer\u003c/a>, which followed the short, unhappy life of one young, burger-destined steer in a Kansas feedlot, had just made millions of beef-eating Americans realize that most of the corn- and soy-stuffed animals they were buying had never come near a blade of grass. Grass-fed meat, what little there was of it, was hard to find, and usually available only shipped frozen from the Midwest. So what did they do? They started a butcher shop in New York's Hudson Valley selling only pasture-raised meats, a butcher shop that bought only whole animals from small farmers and ranchers they knew. Joshua, still vegan at the time they started the business, learned the butchery side, a trade plied by both his grandfather and great-grandfather. They called the shop \u003ca href=\"http://www.fleishers.com\">Fleisher's Grass-Fed Organic Meats\u003c/a>, from Joshua's family name. They got advice from dozens of retired butchers, almost all of whom told them that they were crazy, that they'd be out of business and worse, divorced, in a matter of months. \u003c/p>\n\u003cp>Now, some 7 years later, their business (and their marriage) is not just intact, but thriving. This fall, they're opening their second shop, in Brooklyn's Park Slope neighborhood, with a third one planned for the Upper West Side. (Take that, Zabar's!) The food culture has caught up with them, and \"grass-fed\" and \"pasture-raised\" have entered the common dialogue of more than just a few provenance-obsessed food folks. This week, Joshua and Jessica made the trek West for a series of events promoting their new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307716627/kqedorg-20\">The Butcher's Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More\u003c/a>. I caught up with them at an after-party at Bernal Heights butcher shop \u003ca href=\"http://www.avedanos.com\">Avedano's\u003c/a>, following their book-signing at nearby \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> and their on-air appearance on KQED's \u003ca href=\"http://www.kqed.org/a/forum/R201108101000\">Forum\u003c/a> with Avedano's butcher and co-owner Tia Harrison. (Harrison is also the chef at \u003ca href=\"http://www.caffesociale.com\">Sociale\u003c/a> and a co-founder of the \u003ca href=\"http://thebutchersguild.org\">Butchers' Guild\u003c/a>.)\u003c/p>\n\u003cp>Like a lot of New Yorkers, Jessica has a San Francisco connection; while she was raised in Long Island, her father grew up here, and she lived in the city from 1989-1991, working at the San Francisco Bay Guardian and Mercury Press before moving to Tokyo and New York City. \"I miss the real foodie culture here, the diversity of ethnicities. And the Mexican food!\" she said as we stood near a candlelit platter of ham. She and her husband have dubbed Kingston, NY, where they have their shop, \"Park Slope North\" for the number of Brooklynites from that Berkeley-ish neighborhood who spend their weekends up in their locale. Woodstock (yes, \u003cem>that\u003c/em> Woodstock) is close by, as is New Paltz, a busy college town whose young mayor made headlines in 2004 for issuing marriage licenses and performing civic weddings for 25 same-sex couples, six years before gay marriage was legalized in New York. Without customers from these bourgeois-bohemian enclaves, she admits, much of their painstakingly sourced, meticulously cut meat wouldn't get bought, week after week. Although their learning curve was steep (says Jessica, \"We didn't have a learning curve; it just went straight up from the minute we started\"), their butcher shop has become, amazingly, something almost exactly what they envisioned: a source not just of meat but of community, a place where the butchers know their customers by name, and where people chat and ask questions, take classes, share recipes and swap neighborhood gossip, and in the process, use their food dollars to support a whole network of local farmers, ranchers, slaughterhouses, and more. \u003c/p>\n\u003cp>Their book is an unintimidating, user-friendly guide for the home cook, one who's curious about this whole whole-beast thing but doesn't yet have the chops, or the knowledge, to get busy with a boning knife. It's a primer on primals, the \"big cuts\" that well-trained butchers break down into the more familiar chops, ribs, sirloins and roasts. This is no encyclopedia of meats; the type is big, there are lots of chatty sidebars and plenty of weekday-dinner recipes. Even if you never follow their instructions for butterflying a leg of lamb or frenching a crown roast, you can still learn a lot of useful basics to make you feel much more at home in front of a meat case. Particularly useful are the pages championing their favorite lesser-known butcher's cuts, like lamb sirloin (one of my favorites, and frequently on hand at Avedano's), the cuts that a butcher knows but rarely sells. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/fleishers500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/fleishers500.jpg\" alt=\"Jessica and Joshua Applestone. Photo by Jessica May\" title=\"Jessica and Joshua Applestone. Photo by Jessica May\" width=\"500\" height=\"537\" class=\"alignnone size-full wp-image-31326\">\u003c/a>\u003cbr>\n\u003cem>Jessica and Joshua Applestone. Photo by Jennifer May\u003c/em>\u003c/p>\n\u003cp>While Joshua cuts the meat, Jessica talks to the customers, explaining everything from how grass-fed meat is a seasonal product to the best way to cook bacon (the details are in the book, but suffice it to say that you're probably doing it wrong. Low and slow, that's the ticket). You've probably seen the dotted-line cow or pig in a dozen cookbooks, segmented and labeled to show where the shank, loin, chuck roast or top round come from. Jessica discovered a faster way to teach customers why some cuts are tender, others tough: the dotted-line human. Just imagine yourself down on all fours, and you can feel where your tougher, working muscles are (like the shoulders, neck, and legs) and what's placid and fatty, like the belly, the back and the meat around the ribs. \"I fought hard to get the human in the book!\" she laughs, and while it's off-putting at first sight, it does the job. You're not likely to forget where a tenderloin comes from once you've seen it labeled right over a navel like your own. \u003c/p>\n\u003cp>Hard-core wanna-be butchers may find the book a little too basic for their cleaver-and-chain-mail tastes. For them, there's Ryan Farr's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452100594/kqedorg-20\">Whole Beast Butchery\u003c/a> slated for publication later this fall. Farr, a butcher's butcher who started \u003ca href=\"http://www.4505meats.com\">4505 Meats\u003c/a>, the man who made putting (artisanal) chicharrones on a (handmade) hot dog seem like the ultimate in porky deliciousness, will be offering more step-by-step photographs and specialized instruction, with no stinting on the tongues, ears, and brains. But as an introduction to being a thoughtful carnivore in the kitchen, \u003cem>The Butcher's Guide to Well-Raised Meat \u003c/em>makes a fine argument for knowing your meats and knowing your butcher. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Joshua and Jessica Applestone will be participating in the \u003ca href=\"http://www.cochon555.com/menu/2011-tour-dates/cochon-heritage-fire/\">Cochon 555's Heritage Fire\u003c/a> event at Charles Krug Winery in Napa on Saturday, Aug 13. Tickets $100-$200. \u003c/em>\u003c/p>\n\n",
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"excerpt": "A vegetarian and a vegan open a butcher shop...Stephanie Rosenbaum catches up with Joshua and Jessica Applestone, owners of Fleisher's Grass-Fed Organic Meats and authors of The Butcher's Guide to Well-Raised Meat.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307716627/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Butchers-Guide-cover300.jpg\" alt=\"The Butchers Guide to Well-Raised Meat\" title=\"The Butchers Guide to Well-Raised Meat\" width=\"300\" height=\"369\" class=\"alignleft size-full wp-image-31324\">\u003c/a>Jessica and Joshua Applestone's story is, by now, a familiar one. Vegetarian/vegan couple gets interested in sustainability, organics, and the implications of ethical eating. They start reading and going to farms and farmers' markets, realize that the staff (and signage) at most big food retailers--even the ones that tout their eco-friendliness--are uninformed and unreliable. Who to believe? How to make a difference? What to make for dinner? \u003c/p>\n\u003cp>This is where the Applestones' story veers off from the typical hipster vegan-turned-ethical omnivore trajectory. They didn't just find a meat CSA and fill their freezer with grass-fed hangar steak and pork belly destined for homemade ramen or home-cured bacon. That's what might happen now, in 2011, here in San Francisco. But this was 2004, only a couple of years after Eric Schlosser's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0395977894/kqedorg-20\">Fast Food Nation\u003c/a> had been published. Michael Pollan's \u003cem>New York Times Magazine\u003c/em> article, \u003ca href=\"http://michaelpollan.com/articles-archive/power-steer/\">Power Steer\u003c/a>, which followed the short, unhappy life of one young, burger-destined steer in a Kansas feedlot, had just made millions of beef-eating Americans realize that most of the corn- and soy-stuffed animals they were buying had never come near a blade of grass. Grass-fed meat, what little there was of it, was hard to find, and usually available only shipped frozen from the Midwest. So what did they do? They started a butcher shop in New York's Hudson Valley selling only pasture-raised meats, a butcher shop that bought only whole animals from small farmers and ranchers they knew. Joshua, still vegan at the time they started the business, learned the butchery side, a trade plied by both his grandfather and great-grandfather. They called the shop \u003ca href=\"http://www.fleishers.com\">Fleisher's Grass-Fed Organic Meats\u003c/a>, from Joshua's family name. They got advice from dozens of retired butchers, almost all of whom told them that they were crazy, that they'd be out of business and worse, divorced, in a matter of months. \u003c/p>\n\u003cp>Now, some 7 years later, their business (and their marriage) is not just intact, but thriving. This fall, they're opening their second shop, in Brooklyn's Park Slope neighborhood, with a third one planned for the Upper West Side. (Take that, Zabar's!) The food culture has caught up with them, and \"grass-fed\" and \"pasture-raised\" have entered the common dialogue of more than just a few provenance-obsessed food folks. This week, Joshua and Jessica made the trek West for a series of events promoting their new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307716627/kqedorg-20\">The Butcher's Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More\u003c/a>. I caught up with them at an after-party at Bernal Heights butcher shop \u003ca href=\"http://www.avedanos.com\">Avedano's\u003c/a>, following their book-signing at nearby \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> and their on-air appearance on KQED's \u003ca href=\"http://www.kqed.org/a/forum/R201108101000\">Forum\u003c/a> with Avedano's butcher and co-owner Tia Harrison. (Harrison is also the chef at \u003ca href=\"http://www.caffesociale.com\">Sociale\u003c/a> and a co-founder of the \u003ca href=\"http://thebutchersguild.org\">Butchers' Guild\u003c/a>.)\u003c/p>\n\u003cp>Like a lot of New Yorkers, Jessica has a San Francisco connection; while she was raised in Long Island, her father grew up here, and she lived in the city from 1989-1991, working at the San Francisco Bay Guardian and Mercury Press before moving to Tokyo and New York City. \"I miss the real foodie culture here, the diversity of ethnicities. And the Mexican food!\" she said as we stood near a candlelit platter of ham. She and her husband have dubbed Kingston, NY, where they have their shop, \"Park Slope North\" for the number of Brooklynites from that Berkeley-ish neighborhood who spend their weekends up in their locale. Woodstock (yes, \u003cem>that\u003c/em> Woodstock) is close by, as is New Paltz, a busy college town whose young mayor made headlines in 2004 for issuing marriage licenses and performing civic weddings for 25 same-sex couples, six years before gay marriage was legalized in New York. Without customers from these bourgeois-bohemian enclaves, she admits, much of their painstakingly sourced, meticulously cut meat wouldn't get bought, week after week. Although their learning curve was steep (says Jessica, \"We didn't have a learning curve; it just went straight up from the minute we started\"), their butcher shop has become, amazingly, something almost exactly what they envisioned: a source not just of meat but of community, a place where the butchers know their customers by name, and where people chat and ask questions, take classes, share recipes and swap neighborhood gossip, and in the process, use their food dollars to support a whole network of local farmers, ranchers, slaughterhouses, and more. \u003c/p>\n\u003cp>Their book is an unintimidating, user-friendly guide for the home cook, one who's curious about this whole whole-beast thing but doesn't yet have the chops, or the knowledge, to get busy with a boning knife. It's a primer on primals, the \"big cuts\" that well-trained butchers break down into the more familiar chops, ribs, sirloins and roasts. This is no encyclopedia of meats; the type is big, there are lots of chatty sidebars and plenty of weekday-dinner recipes. Even if you never follow their instructions for butterflying a leg of lamb or frenching a crown roast, you can still learn a lot of useful basics to make you feel much more at home in front of a meat case. Particularly useful are the pages championing their favorite lesser-known butcher's cuts, like lamb sirloin (one of my favorites, and frequently on hand at Avedano's), the cuts that a butcher knows but rarely sells. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/fleishers500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/fleishers500.jpg\" alt=\"Jessica and Joshua Applestone. Photo by Jessica May\" title=\"Jessica and Joshua Applestone. Photo by Jessica May\" width=\"500\" height=\"537\" class=\"alignnone size-full wp-image-31326\">\u003c/a>\u003cbr>\n\u003cem>Jessica and Joshua Applestone. Photo by Jennifer May\u003c/em>\u003c/p>\n\u003cp>While Joshua cuts the meat, Jessica talks to the customers, explaining everything from how grass-fed meat is a seasonal product to the best way to cook bacon (the details are in the book, but suffice it to say that you're probably doing it wrong. Low and slow, that's the ticket). You've probably seen the dotted-line cow or pig in a dozen cookbooks, segmented and labeled to show where the shank, loin, chuck roast or top round come from. Jessica discovered a faster way to teach customers why some cuts are tender, others tough: the dotted-line human. Just imagine yourself down on all fours, and you can feel where your tougher, working muscles are (like the shoulders, neck, and legs) and what's placid and fatty, like the belly, the back and the meat around the ribs. \"I fought hard to get the human in the book!\" she laughs, and while it's off-putting at first sight, it does the job. You're not likely to forget where a tenderloin comes from once you've seen it labeled right over a navel like your own. \u003c/p>\n\u003cp>Hard-core wanna-be butchers may find the book a little too basic for their cleaver-and-chain-mail tastes. For them, there's Ryan Farr's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452100594/kqedorg-20\">Whole Beast Butchery\u003c/a> slated for publication later this fall. Farr, a butcher's butcher who started \u003ca href=\"http://www.4505meats.com\">4505 Meats\u003c/a>, the man who made putting (artisanal) chicharrones on a (handmade) hot dog seem like the ultimate in porky deliciousness, will be offering more step-by-step photographs and specialized instruction, with no stinting on the tongues, ears, and brains. But as an introduction to being a thoughtful carnivore in the kitchen, \u003cem>The Butcher's Guide to Well-Raised Meat \u003c/em>makes a fine argument for knowing your meats and knowing your butcher. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Joshua and Jessica Applestone will be participating in the \u003ca href=\"http://www.cochon555.com/menu/2011-tour-dates/cochon-heritage-fire/\">Cochon 555's Heritage Fire\u003c/a> event at Charles Krug Winery in Napa on Saturday, Aug 13. Tickets $100-$200. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Q&A with Bar Manager Kevin Diedrich of Jasper's Corner Tap & Kitchen",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/kevin-diedrich300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/kevin-diedrich300.jpg\" alt=\"Kevin Diedrich\" title=\"Kevin Diedrich\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-31295\">\u003c/a>\u003cbr>\n\u003cem>Kevin Diedrich. Photo courtesy of Kevin Diedrich\u003c/em>\u003c/p>\n\u003cp>Kevin Diedrich is the bar manager of \u003ca href=\"http://www.jasperscornertap.com/\">Jasper’s Corner Tap & Kitchen\u003c/a>. The San Francisco Chronicle recently named him one of five Bay Area “\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/26/bar-stars-2011-kevin-diedrich-is-a-burger-fiend/\">Bar Stars\u003c/a>.” Most recently seen behind the bar at the Burritt Room, Diedrich previously worked at \u003ca href=\"http://michaelmina.net/restaurants/locations/cbsf.php\">Michael Mina’s Clock Bar\u003c/a> and \u003ca href=\"http://www.caskstore.com/\">Cask\u003c/a> in San Francisco, as well as the renowned \u003ca href=\"http://pdtnyc.com/\">PDT\u003c/a> and \u003ca href=\"http://www.cloverclubny.com/\">Clover Club\u003c/a> in New York City. Before his New York stints, Diedrich also worked at \u003ca href=\"http://www.bourbonsteakdc.com/\">Michael Mina’s Bourbon Steak\u003c/a> and the \u003ca href=\"http://www.ritzcarlton.com/en/Properties/WashingtonDC/Default.htm\">Ritz Carlton\u003c/a> in Washington, D.C. BAB caught up with Diedrich via an email interview. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Any news?\u003c/strong>\u003cbr>\n“I just started working with \u003ca href=\"http://www.plymouthgin.com/\">Plymouth/Beefeater\u003c/a> for a couple months to do their Gin Connoisseur Program. It consists of pretty much increasing the knowledge and appreciation of gin. It's like a mini-brand ambassador job, but specifically SF. \u003c/p>\n\u003cp>I also just started the \u003ca href=\"http://www.usbg.org/\">Northern California USBG's\u003c/a> (United States Bartenders Guild) first flag football team. Our goal is go down and battle SoCal USBG (LA and San Diego)...I mean DESTROY them!”\u003c/p>\n\u003cp>\u003cstrong>How did Jasper’s come about?\u003c/strong>\u003cbr>\n“I was having beers with \u003ca href=\"http://sfchefs2011.com/personalities/jacques-bezuidenhout/\">Jacques Bezuidenhout\u003c/a> one night and he was talking about the new concept for Ponzu. It intrigued me and sounded like a great challenge—to build a gastro pub that's really only known for beers, but to also oversee the entire bar program and to create some amazing cocktails.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Where do you live?\u003c/strong>\u003cbr>\n“Nob Hill. It's an easy commute for my wife. She works in the Financial District and Jasper's is 3 blocks from our apartment.”\u003c/p>\n\u003cp>\u003cstrong>Where are you from?\u003c/strong>\u003cbr>\n“I was born in a little town outside of Manila, Philippines, but grew up in Northern Virginia, just 15 minutes from Washington DC.”\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\n“I'd have to say the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Building\u003c/a> on Saturdays are always fun. Just to walk around and see all the fresh fruits and herbs, it gets the mind going. \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> is also great. They have a huge selection of dried herbs and botanicals to make bitters and tinctures. \u003c/p>\n\u003cp>And then my all time favorite is a place in NYC that I use to go to all the time is called \u003ca href=\"http://www.kalustyans.com/\">Kalustyans\u003c/a>. We used to live a block away, and it's a bartenders dream. Every spice imaginable! This place just inspires you to make a drink. I still order from them over the phone.”\u003c/p>\n\u003cp>\u003cstrong>What are your favorite local (off-night) food & drink spots?\u003c/strong>\u003cbr>\n“My wife and I love \u003ca href=\"http://gitanerestaurant.com/\">Gitane\u003c/a>. The dishes are small, so you can order plenty, and \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/02/gitane_alex_smith_bartender_sherry.php\">Alex Smith\u003c/a> does an amazing job with the cocktail list there. I love the flatbreads and the bacon bonbons. \u003ca href=\"http://www.hechosf.com/\">Hecho\u003c/a> is also really good. It just opened up a few months ago, and the dishes are amazing. We love Japanese food, so any chance to get real good Japanese food, we're in. They mix it with a Tequila bar theme and it's all good!” \u003c/p>\n\u003cp>\u003cstrong>What are your favorite local joints?\u003c/strong>\u003cbr>\n“We go to \u003ca href=\"http://www.cantinasf.com/\">Cantina\u003c/a> quite often. It's just down the street from us and they allow dogs. I usually stop by for a quick beer or a Negroni while walking the dog. Duggan, Aaron, Shaher and the guys there always are fun to talk to. \u003ca href=\"http://www.ryesf.com/\">Rye\u003c/a> is another great spot and I love popping in quick for some beers and shots. I competed in my first cocktail competition when Rye was doing their Monthly Mixology Battles when I first lived here.”\u003c/p>\n\u003cp>\u003cstrong>What are your favorite date or off-night spots?\u003c/strong>\u003cbr>\n“My wife and I love doing brunch at \u003ca href=\"http://www.zerozerosf.com/\">Zero Zero\u003c/a> ... fried chicken and waffles, enough said. \u003ca href=\"http://nopasf.com/\">NOPA\u003c/a> does a great brunch too, scrambled eggs are delicious there.”\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with friends and/or family?\u003c/strong>\u003cbr>\n“My wife does a lot of cooking at home, and makes amazing food. She's always got something good for me when I get home at 3 a.m. She does popovers with Gruyere cheese that are soooo good. She also makes some killer ramen and an amazing cheesecake.”\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\n“I'm a sucker for ice cream. I can eat it for breakfast, snack, lunch, snack, dinner, snack, dessert.”\u003c/p>\n\u003cp>\u003cstrong>How did you meet your wife?\u003c/strong>\u003cbr>\n“We met when we both lived and worked in DC. Arlene was a cocktail waitress at the club where I was bartending. She played hard to get and I used to call her and hang up. We dated briefly before I transferred with the Ritz Carlton out to SF (the first time I lived here). We kept in touch here and there, but reunited when I moved back to DC to work for Michael Mina's Bourbon Steak. She was living in NYC at the time. I called her and took the bus up to NYC to see her. That was it for us after the first trip. I would take the bus up on my 2 days off to see her and ended up proposing to her and moving up to NYC to be with her.” Diedrich noted that the two own a pit bull dog named Kona “after the big island; Arlene is Japanese/Hawaiian.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/kevin-diedrich500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/kevin-diedrich500.jpg\" alt=\"Kevin Diedrich. Photo by Lou Bustamante\" title=\"Kevin Diedrich. Photo by Lou Bustamante\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-31296\">\u003c/a>\u003cbr>\n\u003cem>Kevin Diedrich. Photo: Lou Bustamante\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/24/2011/08/kevin-diedrich300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/kevin-diedrich300.jpg\" alt=\"Kevin Diedrich\" title=\"Kevin Diedrich\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-31295\">\u003c/a>\u003cbr>\n\u003cem>Kevin Diedrich. Photo courtesy of Kevin Diedrich\u003c/em>\u003c/p>\n\u003cp>Kevin Diedrich is the bar manager of \u003ca href=\"http://www.jasperscornertap.com/\">Jasper’s Corner Tap & Kitchen\u003c/a>. The San Francisco Chronicle recently named him one of five Bay Area “\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/26/bar-stars-2011-kevin-diedrich-is-a-burger-fiend/\">Bar Stars\u003c/a>.” Most recently seen behind the bar at the Burritt Room, Diedrich previously worked at \u003ca href=\"http://michaelmina.net/restaurants/locations/cbsf.php\">Michael Mina’s Clock Bar\u003c/a> and \u003ca href=\"http://www.caskstore.com/\">Cask\u003c/a> in San Francisco, as well as the renowned \u003ca href=\"http://pdtnyc.com/\">PDT\u003c/a> and \u003ca href=\"http://www.cloverclubny.com/\">Clover Club\u003c/a> in New York City. Before his New York stints, Diedrich also worked at \u003ca href=\"http://www.bourbonsteakdc.com/\">Michael Mina’s Bourbon Steak\u003c/a> and the \u003ca href=\"http://www.ritzcarlton.com/en/Properties/WashingtonDC/Default.htm\">Ritz Carlton\u003c/a> in Washington, D.C. BAB caught up with Diedrich via an email interview. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Any news?\u003c/strong>\u003cbr>\n“I just started working with \u003ca href=\"http://www.plymouthgin.com/\">Plymouth/Beefeater\u003c/a> for a couple months to do their Gin Connoisseur Program. It consists of pretty much increasing the knowledge and appreciation of gin. It's like a mini-brand ambassador job, but specifically SF. \u003c/p>\n\u003cp>I also just started the \u003ca href=\"http://www.usbg.org/\">Northern California USBG's\u003c/a> (United States Bartenders Guild) first flag football team. Our goal is go down and battle SoCal USBG (LA and San Diego)...I mean DESTROY them!”\u003c/p>\n\u003cp>\u003cstrong>How did Jasper’s come about?\u003c/strong>\u003cbr>\n“I was having beers with \u003ca href=\"http://sfchefs2011.com/personalities/jacques-bezuidenhout/\">Jacques Bezuidenhout\u003c/a> one night and he was talking about the new concept for Ponzu. It intrigued me and sounded like a great challenge—to build a gastro pub that's really only known for beers, but to also oversee the entire bar program and to create some amazing cocktails.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Where do you live?\u003c/strong>\u003cbr>\n“Nob Hill. It's an easy commute for my wife. She works in the Financial District and Jasper's is 3 blocks from our apartment.”\u003c/p>\n\u003cp>\u003cstrong>Where are you from?\u003c/strong>\u003cbr>\n“I was born in a little town outside of Manila, Philippines, but grew up in Northern Virginia, just 15 minutes from Washington DC.”\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop for food?\u003c/strong>\u003cbr>\n“I'd have to say the \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Ferry Building\u003c/a> on Saturdays are always fun. Just to walk around and see all the fresh fruits and herbs, it gets the mind going. \u003ca href=\"http://www.rainbow.coop/\">Rainbow Grocery\u003c/a> is also great. They have a huge selection of dried herbs and botanicals to make bitters and tinctures. \u003c/p>\n\u003cp>And then my all time favorite is a place in NYC that I use to go to all the time is called \u003ca href=\"http://www.kalustyans.com/\">Kalustyans\u003c/a>. We used to live a block away, and it's a bartenders dream. Every spice imaginable! This place just inspires you to make a drink. I still order from them over the phone.”\u003c/p>\n\u003cp>\u003cstrong>What are your favorite local (off-night) food & drink spots?\u003c/strong>\u003cbr>\n“My wife and I love \u003ca href=\"http://gitanerestaurant.com/\">Gitane\u003c/a>. The dishes are small, so you can order plenty, and \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/02/gitane_alex_smith_bartender_sherry.php\">Alex Smith\u003c/a> does an amazing job with the cocktail list there. I love the flatbreads and the bacon bonbons. \u003ca href=\"http://www.hechosf.com/\">Hecho\u003c/a> is also really good. It just opened up a few months ago, and the dishes are amazing. We love Japanese food, so any chance to get real good Japanese food, we're in. They mix it with a Tequila bar theme and it's all good!” \u003c/p>\n\u003cp>\u003cstrong>What are your favorite local joints?\u003c/strong>\u003cbr>\n“We go to \u003ca href=\"http://www.cantinasf.com/\">Cantina\u003c/a> quite often. It's just down the street from us and they allow dogs. I usually stop by for a quick beer or a Negroni while walking the dog. Duggan, Aaron, Shaher and the guys there always are fun to talk to. \u003ca href=\"http://www.ryesf.com/\">Rye\u003c/a> is another great spot and I love popping in quick for some beers and shots. I competed in my first cocktail competition when Rye was doing their Monthly Mixology Battles when I first lived here.”\u003c/p>\n\u003cp>\u003cstrong>What are your favorite date or off-night spots?\u003c/strong>\u003cbr>\n“My wife and I love doing brunch at \u003ca href=\"http://www.zerozerosf.com/\">Zero Zero\u003c/a> ... fried chicken and waffles, enough said. \u003ca href=\"http://nopasf.com/\">NOPA\u003c/a> does a great brunch too, scrambled eggs are delicious there.”\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with friends and/or family?\u003c/strong>\u003cbr>\n“My wife does a lot of cooking at home, and makes amazing food. She's always got something good for me when I get home at 3 a.m. She does popovers with Gruyere cheese that are soooo good. She also makes some killer ramen and an amazing cheesecake.”\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\n“I'm a sucker for ice cream. I can eat it for breakfast, snack, lunch, snack, dinner, snack, dessert.”\u003c/p>\n\u003cp>\u003cstrong>How did you meet your wife?\u003c/strong>\u003cbr>\n“We met when we both lived and worked in DC. Arlene was a cocktail waitress at the club where I was bartending. She played hard to get and I used to call her and hang up. We dated briefly before I transferred with the Ritz Carlton out to SF (the first time I lived here). We kept in touch here and there, but reunited when I moved back to DC to work for Michael Mina's Bourbon Steak. She was living in NYC at the time. I called her and took the bus up to NYC to see her. That was it for us after the first trip. I would take the bus up on my 2 days off to see her and ended up proposing to her and moving up to NYC to be with her.” Diedrich noted that the two own a pit bull dog named Kona “after the big island; Arlene is Japanese/Hawaiian.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/kevin-diedrich500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/kevin-diedrich500.jpg\" alt=\"Kevin Diedrich. Photo by Lou Bustamante\" title=\"Kevin Diedrich. Photo by Lou Bustamante\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-31296\">\u003c/a>\u003cbr>\n\u003cem>Kevin Diedrich. Photo: Lou Bustamante\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/socola.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/socola.jpg\" alt=\"socola chocolate\" title=\"socola chocolate\" width=\"500\" height=\"265\" class=\"alignnone size-full wp-image-31237\">\u003c/a>\u003c/p>\n\u003cp>You may remember reading about the Oakland sister duo, Wendy and Susan Lieu, the founders of \u003ca href=\"http://www.socolachocolates.com/\">Socola Chocolatier\u003c/a> several years ago on \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/02/04/socola-chocolatier-delicately-daring-valentines-day/\">Bay Area Bites\u003c/a>.\u003c/p>\n\u003cp>They're still going strong, and Wendy and Susan are celebrating the upcoming launch of their new \u003ca href=\"http://socolachocolatier.foodoro.com/products/sriracha-flying-rooster-chocolate-truffles\">Sriracha Chili Truffles\u003c/a> that are making their debut this fall with a wacky and whimsical online video series. \u003cem>\u003cstrong>For the Love of Chocolate\u003c/strong>\u003c/em> is a \"telenovela about how Miss Artisan Chocolate Bar (\"Yes, I am dressed up as a giant chocolate bar,\" said Susan in her press release) and racy Sir Ra Cha Cha from the Tender Loins of SF find and fail at love in the Foodie World.\" \u003c/p>\n\u003cp>Susan took a break from her comedic Miss Artisan Chocolate Bar duties to answer a few questions about her project.\u003c/p>\n\u003cp>\u003cstrong>What inspired you to create this series?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Socola Chocolatier is a very small artisan chocolate company in San Francisco. We don't have huge marketing budgets. But we do have a lot of creativity, energy, and access to amazing artists in San Francisco. When I went to a Kearny Street Workshop - 18 Reasons show \"\u003ca href=\"http://kearnystreet.org/2011/03/a-sensory-feast-local-flavors/\">A Sensory Feast: Local Flavors\u003c/a>\" featuring Amy Ho's costumes, I knew we had a match in art and humor. Since we were about to launch our Sriracha Chili truffles, I thought this would be a creative way to show how these specific chocolates were \"born\": through a telenovela series! \u003c/p>\n\u003cp>\u003cstrong>What was the best part of working on it?\u003c/strong>\u003c/p>\n\u003cp>The best part was the adventure creating it. We shot all three episodes in 3 days with a Flip Cam and the camera function on a Canon camera. No fancy equipment; just a vision with a storyboard, great costumes by Amy Ho, props by Jessica Sum, and videography by Kelly Robinson (my intern for the summer Harvard Class of 2013, majoring in Neuroscience no less!). The best part was having the storyboard and shooting for the day. During the \"mugging\" scene, we found the actor for the Piñata on the street. If you look closely, there is a man in the background thinking I am actually getting hurt and need help. We ran into Wilfred the Dog (FX) at the Embarcadero and did improv with him. We partnered with local businesses like \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a>, \u003ca href=\"http://www.barberlounge.com/\">Barber Lounge\u003c/a> and even \u003ca href=\"http://www.gondolaservizio.com/\">Gondala Servicio\u003c/a> at Lake Merritt (Episode 2!) to shoot some hilarious scenes. The best part is it's San Francisco -- most people didn't even give us a second glance -- just another day in San Francisco with a giant bar of chocolate running around!!!\u003c/p>\n\u003cp>\u003cstrong>Have you received any real-life invitations for a date?\u003c/strong>\u003c/p>\n\u003cp>3. LOL. I think the dog owner of Wilfred was trying to hit on me to take me out to dinner. And at the screening I got some post Facebook \"hit-ons\" (definitely not a poke though!) which was awkward since I introduced them to my boyfriend. But it's San Francisco -- anything goes!\u003c/p>\n\u003cp>Their three-part series, which launched last week, can be viewed on their \u003ca href=\"http://www.youtube.com/user/socolachocolatier\">YouTube\u003c/a> channel. A new episode will premiere on Tuesday. Don't miss Susan's priceless chocolate meltdown montage that includes a hilarious moment with Claes Oldenburg's \u003ca href=\"http://en.wikipedia.org/wiki/File:Rincon_Park_and_Cupid%27s_Span.jpg\">\"Cupid's Span\" sculpture\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/p-2nZbDmTg8\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
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"excerpt": "Wendy and Susan Lieu of Socola Chocolatier are celebrating the launch of their new Sriracha Chili Truffles with a whimsical four-part video series, \"For the Love of Chocolate.\" ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/socola.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/socola.jpg\" alt=\"socola chocolate\" title=\"socola chocolate\" width=\"500\" height=\"265\" class=\"alignnone size-full wp-image-31237\">\u003c/a>\u003c/p>\n\u003cp>You may remember reading about the Oakland sister duo, Wendy and Susan Lieu, the founders of \u003ca href=\"http://www.socolachocolates.com/\">Socola Chocolatier\u003c/a> several years ago on \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/02/04/socola-chocolatier-delicately-daring-valentines-day/\">Bay Area Bites\u003c/a>.\u003c/p>\n\u003cp>They're still going strong, and Wendy and Susan are celebrating the upcoming launch of their new \u003ca href=\"http://socolachocolatier.foodoro.com/products/sriracha-flying-rooster-chocolate-truffles\">Sriracha Chili Truffles\u003c/a> that are making their debut this fall with a wacky and whimsical online video series. \u003cem>\u003cstrong>For the Love of Chocolate\u003c/strong>\u003c/em> is a \"telenovela about how Miss Artisan Chocolate Bar (\"Yes, I am dressed up as a giant chocolate bar,\" said Susan in her press release) and racy Sir Ra Cha Cha from the Tender Loins of SF find and fail at love in the Foodie World.\" \u003c/p>\n\u003cp>Susan took a break from her comedic Miss Artisan Chocolate Bar duties to answer a few questions about her project.\u003c/p>\n\u003cp>\u003cstrong>What inspired you to create this series?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Socola Chocolatier is a very small artisan chocolate company in San Francisco. We don't have huge marketing budgets. But we do have a lot of creativity, energy, and access to amazing artists in San Francisco. When I went to a Kearny Street Workshop - 18 Reasons show \"\u003ca href=\"http://kearnystreet.org/2011/03/a-sensory-feast-local-flavors/\">A Sensory Feast: Local Flavors\u003c/a>\" featuring Amy Ho's costumes, I knew we had a match in art and humor. Since we were about to launch our Sriracha Chili truffles, I thought this would be a creative way to show how these specific chocolates were \"born\": through a telenovela series! \u003c/p>\n\u003cp>\u003cstrong>What was the best part of working on it?\u003c/strong>\u003c/p>\n\u003cp>The best part was the adventure creating it. We shot all three episodes in 3 days with a Flip Cam and the camera function on a Canon camera. No fancy equipment; just a vision with a storyboard, great costumes by Amy Ho, props by Jessica Sum, and videography by Kelly Robinson (my intern for the summer Harvard Class of 2013, majoring in Neuroscience no less!). The best part was having the storyboard and shooting for the day. During the \"mugging\" scene, we found the actor for the Piñata on the street. If you look closely, there is a man in the background thinking I am actually getting hurt and need help. We ran into Wilfred the Dog (FX) at the Embarcadero and did improv with him. We partnered with local businesses like \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a>, \u003ca href=\"http://www.barberlounge.com/\">Barber Lounge\u003c/a> and even \u003ca href=\"http://www.gondolaservizio.com/\">Gondala Servicio\u003c/a> at Lake Merritt (Episode 2!) to shoot some hilarious scenes. The best part is it's San Francisco -- most people didn't even give us a second glance -- just another day in San Francisco with a giant bar of chocolate running around!!!\u003c/p>\n\u003cp>\u003cstrong>Have you received any real-life invitations for a date?\u003c/strong>\u003c/p>\n\u003cp>3. LOL. I think the dog owner of Wilfred was trying to hit on me to take me out to dinner. And at the screening I got some post Facebook \"hit-ons\" (definitely not a poke though!) which was awkward since I introduced them to my boyfriend. But it's San Francisco -- anything goes!\u003c/p>\n\u003cp>Their three-part series, which launched last week, can be viewed on their \u003ca href=\"http://www.youtube.com/user/socolachocolatier\">YouTube\u003c/a> channel. A new episode will premiere on Tuesday. Don't miss Susan's priceless chocolate meltdown montage that includes a hilarious moment with Claes Oldenburg's \u003ca href=\"http://en.wikipedia.org/wiki/File:Rincon_Park_and_Cupid%27s_Span.jpg\">\"Cupid's Span\" sculpture\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/p-2nZbDmTg8\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SF Chefs 2011: Women Pioneer Chefs",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sfchefs2011.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sfchefs2011.jpg\" alt=\"Joyce Goldstein, Cecilia Chiang, Nancy Oakes\" title=\"Joyce Goldstein, Cecilia Chiang, Nancy Oakes\" width=\"500\" height=\"228\" class=\"alignnone size-full wp-image-31214\">\u003c/a>\u003cbr>\n\u003cem>Joyce Goldstein, Cecilia Chiang, Nancy Oakes. Photos: courtesy of SF Chefs 2011\u003c/em>\u003c/p>\n\u003cp>A lot of celebrity-chef star power was on display last week at \u003ca href=\"http://www.sfchefs2011.com\">SF Chefs 2011\u003c/a>. But on Sunday morning, when a lot of event-goers were still sleeping off the effects of Saturday night's tasting-tent cocktails, Joyce Goldstein, Cecilia Chiang, and Nancy Oakes, three of the city's true pioneer chefs, were chatting in front of a small but attentive audience, discussing the challenges, achievements, and changes happening then and now in San Francisco's restaurant scene. \u003c/p>\n\u003cp>Some background, for you newcomers: Nancy Oakes is the executive chef of \u003ca href=\"http://www.boulevardrestaurant.com\">Boulevard\u003c/a>, the brasserie-style New American restaurant at the foot of Mission Street that's 18 years old and still garnering awards and a swarm of reservations every night. Before that, she was the chef/owner of L'Avenue, an acclaimed 50-seat bistro. She also heads the team at \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a> in Soma, which opened last year to rave reviews. \u003c/p>\n\u003cp>\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/25/at-the-mandarin-cecilia-chiang-changed-chinese-food/\">Cecilia Chiang\u003c/a>, now in her 90s, brought the fiery flavors of Hunan and Szechuan cuisine to a city dominated by Cantonese cooking. She opened the 300-seat Mandarin in Ghirardelli Square in 1968, making it a destination restaurant with sophisticated service and decor. The Mandarin set a standard for high-end, authentic Chinese cooking, and Chiang ran the restaurant until 1991. She later became a consultant for Betelnut on Union Square; her son Phillip went on to found P.F. Chang's. \u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2008/11/07/check-please-bay-area-season-3-joyce-goldstein-special-391/\">Joyce Goldstein\u003c/a>'s Square One restaurant, in Jackson Square, demonstrated that there was a lot more to real Mediterranean food than spaghetti and dolmas. Goldstein, a cooking teacher and former Cafe at Chez Panisse chef who had lived and traveled extensively all around the Mediterranean, brought the vibrant, sunny flavors of these countries back to California. Square One, which she opened in 1984, offered dishes inspired by everything from Spanish tapas to Turkish mezze to Moroccan tagines. It helped shape the Mediterranean focus of California cuisine that continues today. Goldstein closed the restaurant in 1997, but has continued as a popular cookbook author, teacher, and consultant. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Like many successful women who have weathered the ups and downs of a demanding profession, they get a little tired of being classified as \"women chefs.\" However, this profession is still one that's dominated by men, and it was much more so back in the 1960s, when all three were starting out. But it helped to be in San Francisco. Said Joyce, \"The Bay Area was always progressive. Banks here would lend women money. There were a lot of women entrepreneurs, women running businesses in the city.\" Now, she says, there are a lot of women in the wine business, women not just working as pastry chefs but running their own bakeries, manufacturing their own jams and confections, running businesses rather than just cooking at home for fun. \u003c/p>\n\u003cp>Chiang had a different experience, trying to break into what was then a very insular, Cantonese-dominated Chinese food world. Said Chiang, \"I was a woman, and restaurants weren't a women's business. I can't speak Cantonese, and then 90% of the Chinese-restaurant population spoke Cantonese. I would speak Mandarin to them, and they'd laugh at me, be very insulting, treat me like a foreigner. I couldn't get credit at any of the produce, fish, or meat markets in Chinatown; I had to pay cash for everything. The Americans were so kind, they accepted me, but not the Chinese, because I was a woman.\"\u003c/p>\n\u003cp>Now, said Nancy, women in the business are competing on a level playing field, especially here in the Bay Area, where there's more diversity, and kitchens are less dominated by the European boys' club common in New York restaurants. So, why do male chefs still get the lion's share of press and notoriety? \u003c/p>\n\u003cp>\"Well, besides \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/01/book-review-blood-bones-butter-by-gabrielle-hamilton/\">Gabrielle Hamilton\u003c/a>, who keeps her end up being outrageous, most women chefs don't feel they have to be potty-mouthed in the school of [Anthony] Bourdain and [David] Chang, traveling in packs and dropping f-bombs. Women do this because we like the work, not to be a celebrity.\"\u003c/p>\n\u003cp>Between the three of them, they've seen a lot of trends come and go. Foraging, for example, is nothing new. Back in Chez Panisse's early years, Nancy remembered Alice Waters and pastry chef Lindsey Shere constantly picking through the Berkeley backyards of their friends and neighbors, making poundcakes scented with rose geranium leaves, plucking nasturtium blossoms and purslane for salads. \"I keep learning,\" noted Nancy. \"I'm not a chemical-food or foam advocate, but when you've got a bunch of 23-year-olds in the kitchen who are excited about this kind of thing, well, I go to \u003ca href=\"http://www.le-sanctuaire.com\">Le Sanctuaire\u003c/a>, we get out the gels and the foams and see what works, what will really be worth eating, what will stand the test of time. I think you need 100 years to really create a cuisine. How long has it been for California cuisine, 30, 40 years? We're still finding out what will last.\" \u003c/p>\n\u003cp>\"When I was first starting out, I needed a lot of ingredients that the Cantonese don't use. No one carried them; I had to get everything shipped in from Taiwan. Now, you can get anything in Asian markets, things from all over,\" said Cecilia. She's less impressed with the quality of Chinese restaurants in the Bay Area now. \"The cooks aren't professionally trained, they don't have passion. It's just a business.\" As a restaurant-owning friend pointed out to her, a restaurant can make so much more money off hard liquor and entertainment, like karaoke, there's little incentive to invest in high-quality ingredients or top-notch chefs. \u003c/p>\n\u003cp>\"There's been so much progression in Mediterranean food. It's much more about specific cuisines now,\" noted Joyce. Restaurants don't just serve Italian food, they serve Roman, Sicilian, or Sardinian food. And the quality of up-and-coming cooks is higher, too. \"Everyone's going to cooking schools, doing \u003cem>stages\u003c/em>...they don't always have the palate or the passion, but they do have the skills.\" \u003c/p>\n\u003cp>What do they miss? The California-meets-Chinese cuisine of the late \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/26/reaching-for-the-moon-at-china-moon-cafe/\">Barbara Tropp\u003c/a>, for one, whose China Moon Cafe has never been equaled. \"She was a scholar, extremely meticulous, doing Chinese cooking with California ingredients. No else has picked up on that, to the degree that she was doing,\" said Joyce. \u003c/p>\n\u003cp>And where do they go now? \u003ca href=\"http://www.commonwealthsf.com\">Commonwealth\u003c/a>, said Nancy. \"I like the great spirit there, the service, the wine list where I never recognize anything but always find something interesting, the fact that 10% of the cost of the tasting menu goes to charity.\" Goldstein agreed. Normally suspicious of tech-y modernist cuisine, she said, \"I was pleasantly surprised! Jason Fox understands texture, he understands flavor, and they understand hospitality. I feel the same about \u003ca href=\"http://www.nopasf.com\">Nopa\u003c/a>. I bring people there from out of town. Yes, it's boisterous, but the food is solid and grounded, and I love the wine list. Perbacco, too, because I always learn something. And because I like to see the chef actually in the restaurant, in the farmers' market.\" \u003ca href=\"http://www.garydanko.com\">Gary Danko\u003c/a>, says Cecilia. It's very consistent, and the prices haven't changed. She likes \u003ca href=\"http://www.benusf.com\">Benu\u003c/a>, too, and \u003ca href=\"http://www.prospectsf.com\">Prospect\u003c/a>. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"It's very hard to stay viable, and stay relevant,\" Nancy admitted. \"It's an art, and it's a business.\"\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/24/2011/08/sfchefs2011.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sfchefs2011.jpg\" alt=\"Joyce Goldstein, Cecilia Chiang, Nancy Oakes\" title=\"Joyce Goldstein, Cecilia Chiang, Nancy Oakes\" width=\"500\" height=\"228\" class=\"alignnone size-full wp-image-31214\">\u003c/a>\u003cbr>\n\u003cem>Joyce Goldstein, Cecilia Chiang, Nancy Oakes. Photos: courtesy of SF Chefs 2011\u003c/em>\u003c/p>\n\u003cp>A lot of celebrity-chef star power was on display last week at \u003ca href=\"http://www.sfchefs2011.com\">SF Chefs 2011\u003c/a>. But on Sunday morning, when a lot of event-goers were still sleeping off the effects of Saturday night's tasting-tent cocktails, Joyce Goldstein, Cecilia Chiang, and Nancy Oakes, three of the city's true pioneer chefs, were chatting in front of a small but attentive audience, discussing the challenges, achievements, and changes happening then and now in San Francisco's restaurant scene. \u003c/p>\n\u003cp>Some background, for you newcomers: Nancy Oakes is the executive chef of \u003ca href=\"http://www.boulevardrestaurant.com\">Boulevard\u003c/a>, the brasserie-style New American restaurant at the foot of Mission Street that's 18 years old and still garnering awards and a swarm of reservations every night. Before that, she was the chef/owner of L'Avenue, an acclaimed 50-seat bistro. She also heads the team at \u003ca href=\"http://www.prospectsf.com/\">Prospect\u003c/a> in Soma, which opened last year to rave reviews. \u003c/p>\n\u003cp>\u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/25/at-the-mandarin-cecilia-chiang-changed-chinese-food/\">Cecilia Chiang\u003c/a>, now in her 90s, brought the fiery flavors of Hunan and Szechuan cuisine to a city dominated by Cantonese cooking. She opened the 300-seat Mandarin in Ghirardelli Square in 1968, making it a destination restaurant with sophisticated service and decor. The Mandarin set a standard for high-end, authentic Chinese cooking, and Chiang ran the restaurant until 1991. She later became a consultant for Betelnut on Union Square; her son Phillip went on to found P.F. Chang's. \u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/2008/11/07/check-please-bay-area-season-3-joyce-goldstein-special-391/\">Joyce Goldstein\u003c/a>'s Square One restaurant, in Jackson Square, demonstrated that there was a lot more to real Mediterranean food than spaghetti and dolmas. Goldstein, a cooking teacher and former Cafe at Chez Panisse chef who had lived and traveled extensively all around the Mediterranean, brought the vibrant, sunny flavors of these countries back to California. Square One, which she opened in 1984, offered dishes inspired by everything from Spanish tapas to Turkish mezze to Moroccan tagines. It helped shape the Mediterranean focus of California cuisine that continues today. Goldstein closed the restaurant in 1997, but has continued as a popular cookbook author, teacher, and consultant. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like many successful women who have weathered the ups and downs of a demanding profession, they get a little tired of being classified as \"women chefs.\" However, this profession is still one that's dominated by men, and it was much more so back in the 1960s, when all three were starting out. But it helped to be in San Francisco. Said Joyce, \"The Bay Area was always progressive. Banks here would lend women money. There were a lot of women entrepreneurs, women running businesses in the city.\" Now, she says, there are a lot of women in the wine business, women not just working as pastry chefs but running their own bakeries, manufacturing their own jams and confections, running businesses rather than just cooking at home for fun. \u003c/p>\n\u003cp>Chiang had a different experience, trying to break into what was then a very insular, Cantonese-dominated Chinese food world. Said Chiang, \"I was a woman, and restaurants weren't a women's business. I can't speak Cantonese, and then 90% of the Chinese-restaurant population spoke Cantonese. I would speak Mandarin to them, and they'd laugh at me, be very insulting, treat me like a foreigner. I couldn't get credit at any of the produce, fish, or meat markets in Chinatown; I had to pay cash for everything. The Americans were so kind, they accepted me, but not the Chinese, because I was a woman.\"\u003c/p>\n\u003cp>Now, said Nancy, women in the business are competing on a level playing field, especially here in the Bay Area, where there's more diversity, and kitchens are less dominated by the European boys' club common in New York restaurants. So, why do male chefs still get the lion's share of press and notoriety? \u003c/p>\n\u003cp>\"Well, besides \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/01/book-review-blood-bones-butter-by-gabrielle-hamilton/\">Gabrielle Hamilton\u003c/a>, who keeps her end up being outrageous, most women chefs don't feel they have to be potty-mouthed in the school of [Anthony] Bourdain and [David] Chang, traveling in packs and dropping f-bombs. Women do this because we like the work, not to be a celebrity.\"\u003c/p>\n\u003cp>Between the three of them, they've seen a lot of trends come and go. Foraging, for example, is nothing new. Back in Chez Panisse's early years, Nancy remembered Alice Waters and pastry chef Lindsey Shere constantly picking through the Berkeley backyards of their friends and neighbors, making poundcakes scented with rose geranium leaves, plucking nasturtium blossoms and purslane for salads. \"I keep learning,\" noted Nancy. \"I'm not a chemical-food or foam advocate, but when you've got a bunch of 23-year-olds in the kitchen who are excited about this kind of thing, well, I go to \u003ca href=\"http://www.le-sanctuaire.com\">Le Sanctuaire\u003c/a>, we get out the gels and the foams and see what works, what will really be worth eating, what will stand the test of time. I think you need 100 years to really create a cuisine. How long has it been for California cuisine, 30, 40 years? We're still finding out what will last.\" \u003c/p>\n\u003cp>\"When I was first starting out, I needed a lot of ingredients that the Cantonese don't use. No one carried them; I had to get everything shipped in from Taiwan. Now, you can get anything in Asian markets, things from all over,\" said Cecilia. She's less impressed with the quality of Chinese restaurants in the Bay Area now. \"The cooks aren't professionally trained, they don't have passion. It's just a business.\" As a restaurant-owning friend pointed out to her, a restaurant can make so much more money off hard liquor and entertainment, like karaoke, there's little incentive to invest in high-quality ingredients or top-notch chefs. \u003c/p>\n\u003cp>\"There's been so much progression in Mediterranean food. It's much more about specific cuisines now,\" noted Joyce. Restaurants don't just serve Italian food, they serve Roman, Sicilian, or Sardinian food. And the quality of up-and-coming cooks is higher, too. \"Everyone's going to cooking schools, doing \u003cem>stages\u003c/em>...they don't always have the palate or the passion, but they do have the skills.\" \u003c/p>\n\u003cp>What do they miss? The California-meets-Chinese cuisine of the late \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/05/26/reaching-for-the-moon-at-china-moon-cafe/\">Barbara Tropp\u003c/a>, for one, whose China Moon Cafe has never been equaled. \"She was a scholar, extremely meticulous, doing Chinese cooking with California ingredients. No else has picked up on that, to the degree that she was doing,\" said Joyce. \u003c/p>\n\u003cp>And where do they go now? \u003ca href=\"http://www.commonwealthsf.com\">Commonwealth\u003c/a>, said Nancy. \"I like the great spirit there, the service, the wine list where I never recognize anything but always find something interesting, the fact that 10% of the cost of the tasting menu goes to charity.\" Goldstein agreed. Normally suspicious of tech-y modernist cuisine, she said, \"I was pleasantly surprised! Jason Fox understands texture, he understands flavor, and they understand hospitality. I feel the same about \u003ca href=\"http://www.nopasf.com\">Nopa\u003c/a>. I bring people there from out of town. Yes, it's boisterous, but the food is solid and grounded, and I love the wine list. Perbacco, too, because I always learn something. And because I like to see the chef actually in the restaurant, in the farmers' market.\" \u003ca href=\"http://www.garydanko.com\">Gary Danko\u003c/a>, says Cecilia. It's very consistent, and the prices haven't changed. She likes \u003ca href=\"http://www.benusf.com\">Benu\u003c/a>, too, and \u003ca href=\"http://www.prospectsf.com\">Prospect\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It's very hard to stay viable, and stay relevant,\" Nancy admitted. \"It's an art, and it's a business.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Favorite Food Spots of Bi-Rite's Sam Mogannam",
"title": "Favorite Food Spots of Bi-Rite's Sam Mogannam",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/bi-rite-sam-fam500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/bi-rite-sam-fam500.jpg\" alt=\"Sam Mogannam and Family\" title=\"Sam Mogannam and Family\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-31082\">\u003c/a>\u003c/p>\n\u003cp>18th Street has turned into a gourmet outpost in no small part due to the efforts of \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a>, \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a>, and \u003ca href=\"http://18reasons.org/\">18 Reasons'\u003c/a> Sam Mogannam. He grew up in San Francisco and lives here with his wife Anne Walker and daughters Zoe (age 8) and Olive (age 4). Mogannam told BAB that his \u003cem>\u003cstrong>Eat Good Food\u003c/strong>\u003c/em> book (\u003ca href=\"http://biritemarket.com/book/book-order/\">pre-order for $25\u003c/a>) is due out October 18, and \"\u003cstrong>18 Reasons\u003c/strong> should be in our new space end of August/beginning of September. We've expanded our programming to include more youth-focused education and we are rolling out our first summer camp for kids. We also have a \u003ca href=\"http://biritemarket.com/in-the-market/calendar/\">barn dance fundraiser\u003c/a> scheduled for August 13 in Sonoma on \u003ca href=\"http://biritemarket.com/who-we-are/bi-rite-farms/\">our farm\u003c/a>.\"\u003c/p>\n\u003cp>\u003cstrong>Mogannam shared his favorite places to eat and drink:\u003c/strong>\u003cbr>\nThe \u003ca href=\"http://www.sonomaecologycenter.org/index.php?option=com_content&view=section&layout=blog&id=4&Itemid=6\">Sonoma Garden Park\u003c/a> on 7th Street is a favorite spot to buy eggs from Nix Chix and veggies grown by Rebecca and her team of students as part of the Sonoma Ecology Center. Great pastured eggs and great veggies. My girls love to chase the chickens and we love to hang out in their 'fig forest'—a magical hide-a-way of tangled figs branches that is just amazing on a hot day. Any farmers market, anywhere, any time of year. \u003c/p>\n\u003cp>Just visited the small farmers market in Peoria, Illinois and got talking to a farmer who taught me about the different tractor implements he uses to be more efficient. I love buying food directly from the person producing or growing it.\u003c/p>\n\u003cp>We love going to \u003ca href=\"http://www.vellacheese.com/\">Vella Cheese\u003c/a> in Sonoma for their Toma—both my daughters love it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.sonoma-glenellenmkt.com/\">Sonoma Market\u003c/a> and \u003ca href=\"http://wholefoodsmarket.com/stores/sonoma/\">Whole Foods\u003c/a> are spots we often go to when we need something while in Sonoma. Sonoma Market has Della Fattoria bread, the Meyer lemon rosemary is a favorite of ours.\u003c/p>\n\u003cp>\u003cstrong>Off-night food & drink spots?\u003c/strong> \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> is a favorite for all of us. We always get a few of the small plates and a couple of pizzas. The margherita is a favorite for the girls. Anne and I love any pie with egg on it.\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfeltoro.com/\">El Toro Taqueria\u003c/a> is another favorite, mainly because the girls love it. \u003c/li>\n\u003cli>\u003ca href=\"http://www.hoteisf.com/\">Hotei\u003c/a> for noodles \u003c/li>\n\u003cli>\u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a> for anything \u003c/li>\n\u003cli>\u003ca href=\"http://www.delfinasf.com/home.html\">Delfina\u003c/a> for calamari and a bowl of spaghetti\u003c/li>\n\u003cli>\u003ca href=\"http://www.santungrestaurant.com/\">San Tung\u003c/a> for Chinese—the wings are awesome\u003c/li>\n\u003cli>\u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> for their cocktails\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Favorite date spots?\u003c/strong>\u003cbr>\nWe love bar \u003ca href=\"http://nopasf.com/\">NOPA\u003c/a>, \u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a>, Delfina, \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a> and order whatever looks most interesting and seasonally inspired. We are not creatures of habit and generally try to taste new things.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family? \u003c/strong>\u003cbr>\nDelfina Pizzeria is the favorite spot to go out to as a family.\u003c/p>\n\u003cp>At home, any meal that my mother cooks when we eat at my parent's house.\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\nI feel some guilt every time I eat meat now. We have greatly reduced our consumption, but have not eliminated it from our diets completely.\u003c/p>\n\u003cp>\u003cstrong>Where do you live?\u003c/strong>\u003cbr>\nIn the \u003ca href=\"http://maps.google.com/maps?q=west+portal+san+francisco+map&oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&hq=&hnear=0x808f7dea6bc53467:0x77b499b25c58aca0,West+Portal,+San+Francisco,+CA&gl=us&ei=KMM8TuyxKOTfiAKAyY3DBg&sa=X&oi=geocode_result&ct=title&resnum=1&ved=0CBYQ8gEwAA\">West Portal\u003c/a> neighborhood of San Francisco. Five blocks from the house I grew up in, where my parents still live part time.\u003c/p>\n\u003cp>\u003cstrong>How did you and Anne meet?\u003c/strong>\u003cbr>\nWe met in 1990 while working at \u003ca href=\"http://rockridgemarkethall.com/\">Market Hall\u003c/a> in the Rockridge District of Oakland. I worked for the Pasta Shop, she for \u003ca href=\"http://www.gracebaking.com/GRACEBAKING/Default.htm\">Grace Baking\u003c/a>. I would trade her pasta salad for carrot cake. We were friends for 9 years before becoming a couple in 1999.\u003c/p>\n\u003cp>\u003cstrong>What do you your daughters love to eat?\u003c/strong>\u003cbr>\nZoe loves cookies and cream and choc/vanilla soft serve swirl. Olive loves anything chocolate, as well as the cookies and cream. They both love seaweed, Have'a Corn Chips (soy flavored tortilla chips) and cornichons. Zoe loves fruit, whereas Olive won't touch fruit.\u003c/p>\n\u003cp>\u003cstrong>Any fun updates?\u003c/strong>\u003c/p>\n\u003cp>Divis [\u003ca href=\"http://www.haighteration.com/2011/06/bi-rites-divisadero-location-delayed-until-2012.html\">Divisidero\u003c/a>] is under construction and the hope is to open in February. The neighborhood is very excited to get a market and creamery combo. 18 Reasons should be in our new space at the end of August/beginning of September. We’ve expanded our programming to include more youth focused education and are rolling out our first summer camp for kids. We also have a barn dance fundraiser scheduled for August 13 in Sonoma on our farm. Our farm has expanded to 1 1/2 acres and we have started harvesting squash, potatoes and greens already.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclosure: Mary Ladd has worked as a freelance cook and caterer for Bi-Rite.\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/24/2011/08/bi-rite-sam-fam500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/bi-rite-sam-fam500.jpg\" alt=\"Sam Mogannam and Family\" title=\"Sam Mogannam and Family\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-31082\">\u003c/a>\u003c/p>\n\u003cp>18th Street has turned into a gourmet outpost in no small part due to the efforts of \u003ca href=\"http://biritemarket.com/\">Bi-Rite Market\u003c/a>, \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a>, and \u003ca href=\"http://18reasons.org/\">18 Reasons'\u003c/a> Sam Mogannam. He grew up in San Francisco and lives here with his wife Anne Walker and daughters Zoe (age 8) and Olive (age 4). Mogannam told BAB that his \u003cem>\u003cstrong>Eat Good Food\u003c/strong>\u003c/em> book (\u003ca href=\"http://biritemarket.com/book/book-order/\">pre-order for $25\u003c/a>) is due out October 18, and \"\u003cstrong>18 Reasons\u003c/strong> should be in our new space end of August/beginning of September. We've expanded our programming to include more youth-focused education and we are rolling out our first summer camp for kids. We also have a \u003ca href=\"http://biritemarket.com/in-the-market/calendar/\">barn dance fundraiser\u003c/a> scheduled for August 13 in Sonoma on \u003ca href=\"http://biritemarket.com/who-we-are/bi-rite-farms/\">our farm\u003c/a>.\"\u003c/p>\n\u003cp>\u003cstrong>Mogannam shared his favorite places to eat and drink:\u003c/strong>\u003cbr>\nThe \u003ca href=\"http://www.sonomaecologycenter.org/index.php?option=com_content&view=section&layout=blog&id=4&Itemid=6\">Sonoma Garden Park\u003c/a> on 7th Street is a favorite spot to buy eggs from Nix Chix and veggies grown by Rebecca and her team of students as part of the Sonoma Ecology Center. Great pastured eggs and great veggies. My girls love to chase the chickens and we love to hang out in their 'fig forest'—a magical hide-a-way of tangled figs branches that is just amazing on a hot day. Any farmers market, anywhere, any time of year. \u003c/p>\n\u003cp>Just visited the small farmers market in Peoria, Illinois and got talking to a farmer who taught me about the different tractor implements he uses to be more efficient. I love buying food directly from the person producing or growing it.\u003c/p>\n\u003cp>We love going to \u003ca href=\"http://www.vellacheese.com/\">Vella Cheese\u003c/a> in Sonoma for their Toma—both my daughters love it.\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.sonoma-glenellenmkt.com/\">Sonoma Market\u003c/a> and \u003ca href=\"http://wholefoodsmarket.com/stores/sonoma/\">Whole Foods\u003c/a> are spots we often go to when we need something while in Sonoma. Sonoma Market has Della Fattoria bread, the Meyer lemon rosemary is a favorite of ours.\u003c/p>\n\u003cp>\u003cstrong>Off-night food & drink spots?\u003c/strong> \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> is a favorite for all of us. We always get a few of the small plates and a couple of pizzas. The margherita is a favorite for the girls. Anne and I love any pie with egg on it.\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfeltoro.com/\">El Toro Taqueria\u003c/a> is another favorite, mainly because the girls love it. \u003c/li>\n\u003cli>\u003ca href=\"http://www.hoteisf.com/\">Hotei\u003c/a> for noodles \u003c/li>\n\u003cli>\u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a> for anything \u003c/li>\n\u003cli>\u003ca href=\"http://www.delfinasf.com/home.html\">Delfina\u003c/a> for calamari and a bowl of spaghetti\u003c/li>\n\u003cli>\u003ca href=\"http://www.santungrestaurant.com/\">San Tung\u003c/a> for Chinese—the wings are awesome\u003c/li>\n\u003cli>\u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> for their cocktails\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Favorite date spots?\u003c/strong>\u003cbr>\nWe love bar \u003ca href=\"http://nopasf.com/\">NOPA\u003c/a>, \u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a>, Delfina, \u003ca href=\"http://www.barjules.com/\">Bar Jules\u003c/a> and order whatever looks most interesting and seasonally inspired. We are not creatures of habit and generally try to taste new things.\u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with your family? \u003c/strong>\u003cbr>\nDelfina Pizzeria is the favorite spot to go out to as a family.\u003c/p>\n\u003cp>At home, any meal that my mother cooks when we eat at my parent's house.\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\nI feel some guilt every time I eat meat now. We have greatly reduced our consumption, but have not eliminated it from our diets completely.\u003c/p>\n\u003cp>\u003cstrong>Where do you live?\u003c/strong>\u003cbr>\nIn the \u003ca href=\"http://maps.google.com/maps?q=west+portal+san+francisco+map&oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&hq=&hnear=0x808f7dea6bc53467:0x77b499b25c58aca0,West+Portal,+San+Francisco,+CA&gl=us&ei=KMM8TuyxKOTfiAKAyY3DBg&sa=X&oi=geocode_result&ct=title&resnum=1&ved=0CBYQ8gEwAA\">West Portal\u003c/a> neighborhood of San Francisco. Five blocks from the house I grew up in, where my parents still live part time.\u003c/p>\n\u003cp>\u003cstrong>How did you and Anne meet?\u003c/strong>\u003cbr>\nWe met in 1990 while working at \u003ca href=\"http://rockridgemarkethall.com/\">Market Hall\u003c/a> in the Rockridge District of Oakland. I worked for the Pasta Shop, she for \u003ca href=\"http://www.gracebaking.com/GRACEBAKING/Default.htm\">Grace Baking\u003c/a>. I would trade her pasta salad for carrot cake. We were friends for 9 years before becoming a couple in 1999.\u003c/p>\n\u003cp>\u003cstrong>What do you your daughters love to eat?\u003c/strong>\u003cbr>\nZoe loves cookies and cream and choc/vanilla soft serve swirl. Olive loves anything chocolate, as well as the cookies and cream. They both love seaweed, Have'a Corn Chips (soy flavored tortilla chips) and cornichons. Zoe loves fruit, whereas Olive won't touch fruit.\u003c/p>\n\u003cp>\u003cstrong>Any fun updates?\u003c/strong>\u003c/p>\n\u003cp>Divis [\u003ca href=\"http://www.haighteration.com/2011/06/bi-rites-divisadero-location-delayed-until-2012.html\">Divisidero\u003c/a>] is under construction and the hope is to open in February. The neighborhood is very excited to get a market and creamery combo. 18 Reasons should be in our new space at the end of August/beginning of September. We’ve expanded our programming to include more youth focused education and are rolling out our first summer camp for kids. We also have a barn dance fundraiser scheduled for August 13 in Sonoma on our farm. Our farm has expanded to 1 1/2 acres and we have started harvesting squash, potatoes and greens already.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Disclosure: Mary Ladd has worked as a freelance cook and caterer for Bi-Rite.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "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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"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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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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