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"bio": "Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.",
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"bio": "Megan Gordon is originally from Eureka, CA although she's lived in numerous college towns around the country (another story altogether). A freelance food and travel writer, Megan has written for publications like \u003cem>Ready Made Magazine\u003c/em>, \u003cem>The San Francisco Examiner\u003c/em>, \u003cem>Edible SF\u003c/em> and \u003cem>Edible Marin & Wine Country\u003c/em>, \u003cem>Olive Oil Times\u003c/em> and \u003cem>The San Francisco Bay Guardian\u003c/em>. She writes regularly for Apartment Therapy's \u003ca href=\"http://www.thekitchn.com/thekitchn/author/megang\">The Kitchn\u003c/a> and maintains her own local food blog, \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>. Yes, Megan even tweets \u003ca href=\"http://twitter.com/#!/meganjanesf\">@meganjanesf\u003c/a>. In addition to writing and photographing food, Megan is the founder (and head baker) of \u003ca href=\"http://www.margebakery.com/\">Marge\u003c/a>, a Bay Area baking company specializing in classic American pies and nostalgic desserts.",
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"bio": "Stephanie is a writer and cookbook author recovering from her former tech-startup life. On the side she's also a media consultant, specializing in all forms of digital goodness: audio, video, print, design, and social media.\r\n\r\nAfter leaving the tech world nearly a decade ago, \u003ca title=\"The Culinary Life Comfort Food Blog\" href=\"http://www.theculinarylife.com/\">Stephanie\u003c/a> made a career jump to her lifetime love, writing. She currently writes for the Huffington Post, KQED's Bay Area Bites, NPR, and other select media outlets. Her first cookbook,\u003ca title=\"Melt Macaroni and Cheese Website\" href=\"http://www.meltmacaroni.com/\">Melt: The Art of Macaroni and Cheese\u003c/a>, is due out in fall 2013 on Little, Brown with coauthor Garrett McCord.\r\n\r\nBeing a recovering techy leaves an indelible mark, and everything Stephanie does is infused with her deep fascination with digital technology. She has been blogging since 1999, before blog engines even existed and a great readership consisted of a handful of friends who occasionally thought to check out your site. In 2005 she started her first food blog, which she repurposed in 2007 to become \u003ca title=\"The Culinary Life Newsletter\" href=\"http://www.theculinarylife.com/the-culinary-life-newsletter/\">The Culinary Life\u003c/a>.\r\n\r\nStephanie can be called many things: food writer, essayist, professional recipe developer, cookbook author, social media consultant, videographer, documentary maker, website developer, archivist of life. Despite all of these titles, she most commonly responds to \u003cem>Steph\u003c/em>.",
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"disqusTitle": "Food Bloggers Share Inside Tips for Summer Bay Area Food",
"title": "Food Bloggers Share Inside Tips for Summer Bay Area Food",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/humphry-slocombe500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/humphry-slocombe500.jpg\" alt=\"Humphry Slocombe. Photo: Sabrina Modelle\" title=\"Humphry Slocombe. Photo: Sabrina Modelle\" width=\"500\" height=\"442\" class=\"alignnone size-full wp-image-30456\">\u003c/a>\u003cbr>\n\u003cem>Enjoying Humphry Slocombe Ice Cream. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>The Bay Area is finally seeing 75+ degree weather, and both locals and tourists are out in full force, soaking up some much-needed vitamin D. Dolores Park is packed from corner to corner, the bubble tea shops have lines out the door, and street food vendors are crowding the alleyways and sidewalks.\u003c/p>\n\u003cp>When the weather warrants sunscreen, what better activities are there to take part in than those that involve eating? Right now is the time to enjoy an \u003ca href=\"http://www.biritecreamery.com/menu.html\">epic ice cream sundae\u003c/a> while sitting enjoying the sun on a restaurant's outdoor patio, or grab a \u003ca href=\"http://pizzeriadelfina.com/\" title=\"Delfina Pizza\">gourmet pizza\u003c/a> and chow down in the park. But how do you know where to eat?\u003c/p>\n\u003cp>Sure you can just grab a burrito from your favorite taqueria, or \u003ca href=\"http://www.goodfoodstories.com/2010/04/12/neighborhood-guide-the-mission-district-san-francisco/\" title=\"Mission District Food Guide\">walk around the Mission District\u003c/a> while following your nose, but we thought we'd offer you a few tips on must-taste opportunities during these gorgeous summer days. We've tapped two local food bloggers to share their inside tips on the best edible offerings around town: meet Irvin Lin of \u003ca href=\"http://www.eatthelove.com/\" title=\"Eat the Love\">Eat the Love\u003c/a> and Sabrina Modelle of \u003ca href=\"http://www.thetomatotart.com/\" title=\"The Tomato Tart\">The Tomato Tart\u003c/a>, your honorary culinary guides for the summer, as they provide insider advice on the best summer fare around the bay.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CHEF-STRONG-SFCHEFS400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CHEF-STRONG-SFCHEFS400.jpg\" alt=\"SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\" title=\"SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-30470\">\u003c/a>\u003cbr>\n\u003cem>SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What are your favorite summer food events? What makes them so special?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> Hands down, my favorite summer food event is the \u003ca href=\"http://www.sfstreetfoodfest.com/\" title=\"San Francisco Street Food Festival\">San Francisco Street Food Festival\u003c/a>. Street food is often where the innovation is happening in the food world. Though the lines are long, the food is always wonderful to eat and there is always a sense of discovery when you go there. This will be the third annual event (I believe it's scheduled August 20th), sponsored by the fantastic incubation kitchen La Cocina, and there will be established restaurants there as well as unknown vendors. This year sounds even better as they've not only expanded into some parking lots and it coincides with the National Street Food conference.\u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> Since it began two years ago, the \u003ca href=\"http://eatrealfest.com/event/Oakland/California/2011\" title=\"Eat Real Fest\">Eat Real Fest in Oakland\u003c/a> has fallen on my anniversary weekend and my husband and I have had a street food anniversary date. We love strolling around Jack London square drinking local beer, sampling real street food, taking in food demos, and hanging out by the water's edge. This year, it's moved back to September, but since that feels like our summer anyway, I'll include it. I'm also really looking forward to \u003ca href=\"http://sfchefs2011.com/\" title=\"SF Chefs\">SF Chefs\u003c/a> this year. It will be my first time attending, but the preview events started last weekend with an amazing pasta-making demo with Chef Anthony Strong of Locanda and Chef Charles Phan of The Slanted Door. You can catch me hanging out at upcoming preview events each Saturday in July. This Saturday will feature Rachel Saunders of \u003ca href=\"http://sfchefs2011.com/\" title=\"Blue Chair Jam\">Blue Chair Fruit Jam\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>When the weather heats up, what are your favorite places to eat in San Francisco?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> I absolutely love going to \u003ca href=\"http://biritemarket.com/\" title=\"Bi-Rite Market\">Bi-Rite Market\u003c/a> and grabbing a sandwich and heading to the park. Though people complain that Bi-Rite Market is packed with people (navigating the crowds in the tiny store on a sunny weekend is a pain) the secret to getting a decent sandwich there and not going crazy is to call ahead. Just check out their \u003ca href=\"http://biritemarket.com/departments/sandwiches/\" title=\"Bi-Rite Market sandwiches\">website\u003c/a>, look at the deli section and call ahead and place your order for your sandwich. Then ten minutes later, pop on over and just pick it up at the register, no fuss. Walk on over to Dolores Park where the people watching is fantastic and the late summer sun will shine on your face. \u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> When it's hot, I love eating on my little patio, of course. I'm in The Mission, so picking up some essentials from Bi-Rite and throwing together a \u003ca href=\"http://www.wasabimon.com/archive/heirloom-tomatoes-caprese-salad-recipe/\" title=\"Caprese Salad\">quick salad\u003c/a> is my preferred course of action. If we're going out, I love to eat sushi when it's warm. There's nothing that can compare to the freshness and simplicity of ingredients in well-prepared Japanese cuisine. I'm currently in love with \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI.html\" title=\"ICHI Sushi\">Ichi Sushi\u003c/a>. I think Tim Archuletta is amazing -- both because he's very talented and I've enjoyed sitting across the bar and chatting with him. \u003ca href=\"http://www.sushibistro.com/Home.html\" title=\"Sushi Bistro\">Sushi Bistro\u003c/a> on 24th is another favorite for really fresh nigiri, the sushi chef is just amazing and I suggest trying whatever he recommends.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CAPRESE-PATIO500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CAPRESE-PATIO500-300x199.jpg\" alt=\"Caprese salad on the patio. Photo: Sabrina Modelle\" title=\"Caprese salad on the patio. Photo: Sabrina Modelle\" width=\"300\" height=\"199\" class=\"alignnone size-medium wp-image-30472\">\u003c/a>\u003cbr>\n\u003cem>Caprese salad on the patio. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Where is your favorite ice cream place in SF? What's your favorite flavor there?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> I adore \u003ca href=\"http://www.humphryslocombe.com/\" title=\"Humphry Slocombe\">Humphry Slocombe\u003c/a>, and I think \u003ca href=\"http://singleguychef.blogspot.com/2010/06/mr-and-mrs-miscellaneous-ice-cream-in.html\" title=\"Mr. and Mrs. Miscellaneous\">Mr. and Mrs. Miscellaneous\u003c/a> is fantastic, I'm a \u003ca href=\"http://biritecreamery.com/\" title=\"Bi-Rite Creamery\">Bi-Rite Creamery\u003c/a> sort of guy. Again, part of it is the \u003ca href=\"http://missiondolorespark.com/\" title=\"Dolores Park\">Dolores Park\u003c/a> appeal, where you can buy some ice cream and walk over to the park, but part of it is the secret shortcuts that make me feel like I'm in the know. Everyone complains the lines are ridiculous (and they are) but rarely is the line long over a the soft serve window. Even better, if you know what flavors you like, go directly to the cold case in the main part of the ice cream shop and just buy a pint, bypassing the line completely. My partner AJ loves their signature Salted Caramel, but I'm a fan of the Honey Lavender. Rich, floral with a touch of sweetness, I get it every time.\u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> I am a big fan of Humphry Slocombe. I'm exactly two blocks away from their store, and when we first moved in, I actually had a little problem. I had to set rules either one scoop of ice cream or one \u003ca href=\"http://www.dynamodonut.com/\" title=\"Dynamo Donut\">Dynamo Donut\u003c/a> once per week. The \u003ca href=\"http://www.humphryslocombe.com/%7C_Flavors_%7C.html\" title=\"Flavors\">ice cream pretty much always won out\u003c/a>. Now, I've slowed down on my consumption quite a bit, and I visit about once a month or so. I love their salted licorice, their brown butter, and of course, the first thing I ever tried the ancho chili chocolate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/ICHI-SUSHI500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/ICHI-SUSHI500.jpg\" alt=\"Ichi Sushi. Photo: Sabrina Modelle\" title=\"Ichi Sushi. Photo: Sabrina Modelle\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30473\">\u003c/a>\u003cbr>\n\u003cem>Ichi Sushi. Photo: Sabrina Modelle\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/24/2011/07/humphry-slocombe500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/humphry-slocombe500.jpg\" alt=\"Humphry Slocombe. Photo: Sabrina Modelle\" title=\"Humphry Slocombe. Photo: Sabrina Modelle\" width=\"500\" height=\"442\" class=\"alignnone size-full wp-image-30456\">\u003c/a>\u003cbr>\n\u003cem>Enjoying Humphry Slocombe Ice Cream. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>The Bay Area is finally seeing 75+ degree weather, and both locals and tourists are out in full force, soaking up some much-needed vitamin D. Dolores Park is packed from corner to corner, the bubble tea shops have lines out the door, and street food vendors are crowding the alleyways and sidewalks.\u003c/p>\n\u003cp>When the weather warrants sunscreen, what better activities are there to take part in than those that involve eating? Right now is the time to enjoy an \u003ca href=\"http://www.biritecreamery.com/menu.html\">epic ice cream sundae\u003c/a> while sitting enjoying the sun on a restaurant's outdoor patio, or grab a \u003ca href=\"http://pizzeriadelfina.com/\" title=\"Delfina Pizza\">gourmet pizza\u003c/a> and chow down in the park. But how do you know where to eat?\u003c/p>\n\u003cp>Sure you can just grab a burrito from your favorite taqueria, or \u003ca href=\"http://www.goodfoodstories.com/2010/04/12/neighborhood-guide-the-mission-district-san-francisco/\" title=\"Mission District Food Guide\">walk around the Mission District\u003c/a> while following your nose, but we thought we'd offer you a few tips on must-taste opportunities during these gorgeous summer days. We've tapped two local food bloggers to share their inside tips on the best edible offerings around town: meet Irvin Lin of \u003ca href=\"http://www.eatthelove.com/\" title=\"Eat the Love\">Eat the Love\u003c/a> and Sabrina Modelle of \u003ca href=\"http://www.thetomatotart.com/\" title=\"The Tomato Tart\">The Tomato Tart\u003c/a>, your honorary culinary guides for the summer, as they provide insider advice on the best summer fare around the bay.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CHEF-STRONG-SFCHEFS400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CHEF-STRONG-SFCHEFS400.jpg\" alt=\"SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\" title=\"SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-30470\">\u003c/a>\u003cbr>\n\u003cem>SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What are your favorite summer food events? What makes them so special?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> Hands down, my favorite summer food event is the \u003ca href=\"http://www.sfstreetfoodfest.com/\" title=\"San Francisco Street Food Festival\">San Francisco Street Food Festival\u003c/a>. Street food is often where the innovation is happening in the food world. Though the lines are long, the food is always wonderful to eat and there is always a sense of discovery when you go there. This will be the third annual event (I believe it's scheduled August 20th), sponsored by the fantastic incubation kitchen La Cocina, and there will be established restaurants there as well as unknown vendors. This year sounds even better as they've not only expanded into some parking lots and it coincides with the National Street Food conference.\u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> Since it began two years ago, the \u003ca href=\"http://eatrealfest.com/event/Oakland/California/2011\" title=\"Eat Real Fest\">Eat Real Fest in Oakland\u003c/a> has fallen on my anniversary weekend and my husband and I have had a street food anniversary date. We love strolling around Jack London square drinking local beer, sampling real street food, taking in food demos, and hanging out by the water's edge. This year, it's moved back to September, but since that feels like our summer anyway, I'll include it. I'm also really looking forward to \u003ca href=\"http://sfchefs2011.com/\" title=\"SF Chefs\">SF Chefs\u003c/a> this year. It will be my first time attending, but the preview events started last weekend with an amazing pasta-making demo with Chef Anthony Strong of Locanda and Chef Charles Phan of The Slanted Door. You can catch me hanging out at upcoming preview events each Saturday in July. This Saturday will feature Rachel Saunders of \u003ca href=\"http://sfchefs2011.com/\" title=\"Blue Chair Jam\">Blue Chair Fruit Jam\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>When the weather heats up, what are your favorite places to eat in San Francisco?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> I absolutely love going to \u003ca href=\"http://biritemarket.com/\" title=\"Bi-Rite Market\">Bi-Rite Market\u003c/a> and grabbing a sandwich and heading to the park. Though people complain that Bi-Rite Market is packed with people (navigating the crowds in the tiny store on a sunny weekend is a pain) the secret to getting a decent sandwich there and not going crazy is to call ahead. Just check out their \u003ca href=\"http://biritemarket.com/departments/sandwiches/\" title=\"Bi-Rite Market sandwiches\">website\u003c/a>, look at the deli section and call ahead and place your order for your sandwich. Then ten minutes later, pop on over and just pick it up at the register, no fuss. Walk on over to Dolores Park where the people watching is fantastic and the late summer sun will shine on your face. \u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> When it's hot, I love eating on my little patio, of course. I'm in The Mission, so picking up some essentials from Bi-Rite and throwing together a \u003ca href=\"http://www.wasabimon.com/archive/heirloom-tomatoes-caprese-salad-recipe/\" title=\"Caprese Salad\">quick salad\u003c/a> is my preferred course of action. If we're going out, I love to eat sushi when it's warm. There's nothing that can compare to the freshness and simplicity of ingredients in well-prepared Japanese cuisine. I'm currently in love with \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI.html\" title=\"ICHI Sushi\">Ichi Sushi\u003c/a>. I think Tim Archuletta is amazing -- both because he's very talented and I've enjoyed sitting across the bar and chatting with him. \u003ca href=\"http://www.sushibistro.com/Home.html\" title=\"Sushi Bistro\">Sushi Bistro\u003c/a> on 24th is another favorite for really fresh nigiri, the sushi chef is just amazing and I suggest trying whatever he recommends.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CAPRESE-PATIO500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CAPRESE-PATIO500-300x199.jpg\" alt=\"Caprese salad on the patio. Photo: Sabrina Modelle\" title=\"Caprese salad on the patio. Photo: Sabrina Modelle\" width=\"300\" height=\"199\" class=\"alignnone size-medium wp-image-30472\">\u003c/a>\u003cbr>\n\u003cem>Caprese salad on the patio. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Where is your favorite ice cream place in SF? What's your favorite flavor there?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> I adore \u003ca href=\"http://www.humphryslocombe.com/\" title=\"Humphry Slocombe\">Humphry Slocombe\u003c/a>, and I think \u003ca href=\"http://singleguychef.blogspot.com/2010/06/mr-and-mrs-miscellaneous-ice-cream-in.html\" title=\"Mr. and Mrs. Miscellaneous\">Mr. and Mrs. Miscellaneous\u003c/a> is fantastic, I'm a \u003ca href=\"http://biritecreamery.com/\" title=\"Bi-Rite Creamery\">Bi-Rite Creamery\u003c/a> sort of guy. Again, part of it is the \u003ca href=\"http://missiondolorespark.com/\" title=\"Dolores Park\">Dolores Park\u003c/a> appeal, where you can buy some ice cream and walk over to the park, but part of it is the secret shortcuts that make me feel like I'm in the know. Everyone complains the lines are ridiculous (and they are) but rarely is the line long over a the soft serve window. Even better, if you know what flavors you like, go directly to the cold case in the main part of the ice cream shop and just buy a pint, bypassing the line completely. My partner AJ loves their signature Salted Caramel, but I'm a fan of the Honey Lavender. Rich, floral with a touch of sweetness, I get it every time.\u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> I am a big fan of Humphry Slocombe. I'm exactly two blocks away from their store, and when we first moved in, I actually had a little problem. I had to set rules either one scoop of ice cream or one \u003ca href=\"http://www.dynamodonut.com/\" title=\"Dynamo Donut\">Dynamo Donut\u003c/a> once per week. The \u003ca href=\"http://www.humphryslocombe.com/%7C_Flavors_%7C.html\" title=\"Flavors\">ice cream pretty much always won out\u003c/a>. Now, I've slowed down on my consumption quite a bit, and I visit about once a month or so. I love their salted licorice, their brown butter, and of course, the first thing I ever tried the ancho chili chocolate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/ICHI-SUSHI500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/ICHI-SUSHI500.jpg\" alt=\"Ichi Sushi. Photo: Sabrina Modelle\" title=\"Ichi Sushi. Photo: Sabrina Modelle\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30473\">\u003c/a>\u003cbr>\n\u003cem>Ichi Sushi. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Getting Drunk on Swine at Chop Bar's Pig Roast Party",
"title": "Getting Drunk on Swine at Chop Bar's Pig Roast Party",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/5949726598/in/set-72157627096725305\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/prepping-pig.jpg\" alt=\"Prepping the Pig at Chop Bar Roast\" title=\"Prepping the Pig at Chop Bar Roast\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-30433\">\u003c/a>\u003c/p>\n\u003cp>There's two kinds of restaurants in this world: the ones that bring instant name recognition (in the case of the East Bay, there's \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>) and the sleeper hits that have great local buzz in the community, but not nationwide acclaim (such as \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/04/food-secrets-of-chefauthor-tanya-holland/\">Brown Sugar Kitchen\u003c/a>.) \u003c/p>\n\u003cp>The \"household name\" restaurants are burdened with living up to great expectations as their reputations precede them; their merit is often hotly contested on an ongoing basis at \u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a> and other review sites. The underground sensations just keep quietly doing their own, wonderful thing, with only those in the know appreciating these local gems.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oaklandchopbar.com/\">Chop Bar\u003c/a>, located near Jack London Square in Oakland, is one of those places that you only tell a select special circle of food aficionado friends about because a) you know they'll appreciate it and b) you want it to be popular, but not so popular that you can't get in and/or it loses its charm. It's the go-to place for me and my husband to get a \u003ca href=\"http://www.yelp.com/biz_photos/Jiz82V_WXIfZf02AuSSvDA?select=rzh6Zds_OjjIjZRnMpkPnQ\">burger\u003c/a>. We'll force ourselves to go on long, arduous bike rides so we feel that we've earned that burger and not feel guilty about the bacon and cheese that's heaped upon it. (I would write sonnets about their burger if I could write decent poetry.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1110480.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1110480-225x300.jpg\" alt=\"chop bar pig roast\" title=\"chop bar pig roast\" width=\"225\" height=\"300\" class=\"alignnone size-medium wp-image-30409\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then there's their monthly spring/summer all-you-can-eat pig roasts that brings out the carnivores in full force. Using a \u003cem>la caja china\u003c/em>, or \"\u003ca href=\"http://www.lacajachina.com/\">The Chinese Box\u003c/a>,\" the Chop Bar folks host a big pig party on the 3rd Sunday of every month during prime porcine season. The lids of the wooden boxes are filled with charcoal and provide a consistent heat that cook the pigs to perfection.\u003c/p>\n\u003cp>Yesterday was \u003ca href=\"http://www.facebook.com/event.php?eid=226145744075678\">their first big affair\u003c/a> hosted at the \u003ca href=\"http://www.lindenbeer.com/\">Linden Street Brewery\u003c/a> as the event had outgrown their restaurant space. Four big pigs from local farmer John Bledsoe were on deck for the hungry crowd. Check out photos from their fantastic feast. \u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627096725305%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627096725305%2F&set_id=72157627096725305&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627096725305%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627096725305%2F&set_id=72157627096725305&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://www.oaklandchopbar.com/\">Chop Bar\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?q=chop+Bar+247+4th+Street+94607&hl=en&sll=37.795375,-122.270636&sspn=0.00574,0.010139&z=16&iwloc=A\">map\u003c/a>\u003cbr>\n247 4th Street #111\u003cbr>\n(4th & Alice)\u003cbr>\nOakland, CA 94607\u003cbr>\nPhone: 510.834.2467\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/chopbar\">@ChopBar\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chopbar\">Chop Bar\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday -Thursday\u003cbr>\nBreakfast 7-11am\u003cbr>\nLunch 11am-3pm\u003cbr>\nDinner 5:30-100pm\u003c/p>\n\u003cp>Friday\u003cbr>\nBreakfast 7-11am\u003cbr>\nLunch 11am-3pm\u003cbr>\nDinner 5:30-11pm\u003c/p>\n\u003cp>Saturday\u003cbr>\nBrunch 9am- 3pm\u003cbr>\nDinner 5:30- 11pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sunday\u003cbr>\nBrunch 9am- 3pm\u003cbr>\nDinner 5:30- 10pm\u003cbr>\nPig roast third Sunday of every month \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/5949726598/in/set-72157627096725305\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/prepping-pig.jpg\" alt=\"Prepping the Pig at Chop Bar Roast\" title=\"Prepping the Pig at Chop Bar Roast\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-30433\">\u003c/a>\u003c/p>\n\u003cp>There's two kinds of restaurants in this world: the ones that bring instant name recognition (in the case of the East Bay, there's \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>) and the sleeper hits that have great local buzz in the community, but not nationwide acclaim (such as \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/04/food-secrets-of-chefauthor-tanya-holland/\">Brown Sugar Kitchen\u003c/a>.) \u003c/p>\n\u003cp>The \"household name\" restaurants are burdened with living up to great expectations as their reputations precede them; their merit is often hotly contested on an ongoing basis at \u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a> and other review sites. The underground sensations just keep quietly doing their own, wonderful thing, with only those in the know appreciating these local gems.\u003c/p>\n\u003cp>\u003ca href=\"http://www.oaklandchopbar.com/\">Chop Bar\u003c/a>, located near Jack London Square in Oakland, is one of those places that you only tell a select special circle of food aficionado friends about because a) you know they'll appreciate it and b) you want it to be popular, but not so popular that you can't get in and/or it loses its charm. It's the go-to place for me and my husband to get a \u003ca href=\"http://www.yelp.com/biz_photos/Jiz82V_WXIfZf02AuSSvDA?select=rzh6Zds_OjjIjZRnMpkPnQ\">burger\u003c/a>. We'll force ourselves to go on long, arduous bike rides so we feel that we've earned that burger and not feel guilty about the bacon and cheese that's heaped upon it. (I would write sonnets about their burger if I could write decent poetry.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1110480.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1110480-225x300.jpg\" alt=\"chop bar pig roast\" title=\"chop bar pig roast\" width=\"225\" height=\"300\" class=\"alignnone size-medium wp-image-30409\">\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 their monthly spring/summer all-you-can-eat pig roasts that brings out the carnivores in full force. Using a \u003cem>la caja china\u003c/em>, or \"\u003ca href=\"http://www.lacajachina.com/\">The Chinese Box\u003c/a>,\" the Chop Bar folks host a big pig party on the 3rd Sunday of every month during prime porcine season. The lids of the wooden boxes are filled with charcoal and provide a consistent heat that cook the pigs to perfection.\u003c/p>\n\u003cp>Yesterday was \u003ca href=\"http://www.facebook.com/event.php?eid=226145744075678\">their first big affair\u003c/a> hosted at the \u003ca href=\"http://www.lindenbeer.com/\">Linden Street Brewery\u003c/a> as the event had outgrown their restaurant space. Four big pigs from local farmer John Bledsoe were on deck for the hungry crowd. Check out photos from their fantastic feast. \u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627096725305%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627096725305%2F&set_id=72157627096725305&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627096725305%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627096725305%2F&set_id=72157627096725305&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://www.oaklandchopbar.com/\">Chop Bar\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?q=chop+Bar+247+4th+Street+94607&hl=en&sll=37.795375,-122.270636&sspn=0.00574,0.010139&z=16&iwloc=A\">map\u003c/a>\u003cbr>\n247 4th Street #111\u003cbr>\n(4th & Alice)\u003cbr>\nOakland, CA 94607\u003cbr>\nPhone: 510.834.2467\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/chopbar\">@ChopBar\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/chopbar\">Chop Bar\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\nMonday -Thursday\u003cbr>\nBreakfast 7-11am\u003cbr>\nLunch 11am-3pm\u003cbr>\nDinner 5:30-100pm\u003c/p>\n\u003cp>Friday\u003cbr>\nBreakfast 7-11am\u003cbr>\nLunch 11am-3pm\u003cbr>\nDinner 5:30-11pm\u003c/p>\n\u003cp>Saturday\u003cbr>\nBrunch 9am- 3pm\u003cbr>\nDinner 5:30- 11pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Sunday\u003cbr>\nBrunch 9am- 3pm\u003cbr>\nDinner 5:30- 10pm\u003cbr>\nPig roast third Sunday of every month \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Book Review: Plum Gorgeous, by Romney Steele",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1449402402/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/PlumGorgeousCover400.jpg\" alt=\"Plum Gorgeous book cover\" title=\"Plum Gorgeous book cover\" width=\"400\" height=\"445\" class=\"alignnone size-full wp-image-30391\">\u003c/a>\u003c/p>\n\u003cp>Fruit, glorious fruit, now is your time. The farmers' market doesn't come alive until the strawberries and cherries show up, and now with stone fruit season in full, chin-dripping swing, we have months of glory ahead. Perfect timing, then, for \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1449402402/kqedorg-20\">Plum Gorgeous\u003c/a>, by Romney Steele, subtitled \u003cem>Recipes and Memories from the Orchard.\u003c/em>\u003c/p>\n\u003cp>These recipes are as much inspirations as instructions, of the why-didn't-I-think-of-that variety. Once you read a description like Strawberry, Nasturium, and Cucumber Salad, Heirloom Tomatoes and Peaches with Burrata, or Honey-Baked Figs with Lavender and Wine, you almost don't need to bother with the cups and teaspoons; the idea is enough. Which is how the generous, bohemian-spirited Steele wants you to cook, anyway. Get the adorable but steely-hearted \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811875040/kqedorg-20\">Miette\u003c/a> bakery cookbook for your Louboutin-wearing, alpha-domme gal-pal, the one with the pink KitchenAid mixer, unchippable nails and spotless counters. \u003cem>Plum Gorgeous\u003c/em> is a little more messy, much more colorful and a lot more forgiving. Starting with great fruit, it would be pretty hard to screw up any of these unfussy, casually delicious dishes, both sweet and savory, all seasoned with a dash of whimsy. The chapters follow the fruit of California's seasons: winter's citrus, spring's berries, the stone fruits of summer and the figs, apples, quinces, grapes, and pears of autumn. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/nasturtium400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/nasturtium400.jpg\" alt=\"Strawberry, Nasturtium, and Cucumber Salad. Photo: Sara Remington\" title=\"Strawberry, Nasturtium, and Cucumber Salad. Photo: Sara Remington\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-30390\">\u003c/a>\u003cbr>\n\u003cem>Strawberry, Nasturtium, and Cucumber Salad. Photo: Sara Remington\u003c/em>\u003c/p>\n\u003cp>Leafing through the book, it’s impossible not to be charmed at first sight. Read it cover to cover, though, from chirpy, service-y headnotes to poetic musings, and you might see how the whole thing risks falling into the sugar-coated, envy-making genre I'd call \u003cem>how nice for you\u003c/em>. In her previous book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B0052HLGZ4/kqedorg-20\">My Nepenthe\u003c/a>, Steele told the story of her grandparents, the founders of Big Sur's fabled restaurant \u003ca href=\"http://www.nepenthebigsur.com\">Nepenthe\u003c/a>, and her family's involvement with the place through the decades. She alluded, gracefully and with the lightest of touches, to the challenges and complications of combining business, family, and the coastal counterculturalism of the 60s and 70s. Here, though, there's almost nothing but sweetness. Not every cookbook needs to be a memoir, especially not one whose ostensible purpose is simply fruit and fun. But without revealing a real story, a backbone of truth, writing that's aiming for a romantic, color-drenched poetry of the senses can end up reading like advertising copy, breathless and aspirational. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The photographs, by Sara Remington (who also shot \u003cstrong>My Nepenthe\u003c/strong>), are absolutely gorgeous, ravishingly styled and lit to look perfectly effortless. I wanted to live in the place captured by these photographs, and I also wanted to know if the cute skirt and candy-colored wellies on page 15 came in my size, and if there was express-shipping for polka-dot red dress blowing in the breeze on page 106. Was this a cookbook, or the latest \u003ca href=\"http://www.anthropologie.com\">Anthropologie\u003c/a> catalog? The more Steele pushes the poetry of the idyllic years she spent raising two children in a mountainside cottage, surrounded by fog, flowers, and fruit trees, the more the reader notices how much she's assiduously sponged out. No sharp edges, no stress, just children spooned in the same bed \"warm and tender like new-rising bread.\" Whispers run throughout: a murmur of returning home to Big Sur both \"discontent and comforted by the coziness of home,\" of “closeness being at once beautiful and a challenge, heartbreaking and poetic.” But what happened? How did she end up, presumably a single mother, in that tiny house? A little more heartbreak explained might have balanced all that honey. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/couscous400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/couscous400.jpg\" alt=\"Kumquats and Toasted Couscous with Halloumi. Photo: Sara Remington\" title=\"Kumquats and Toasted Couscous with Halloumi. Photo: Sara Remington\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-30389\">\u003c/a>\u003cbr>\n\u003cem>Kumquats and Toasted Couscous with Halloumi. Photo: Sara Remington\u003c/em>\u003c/p>\n\u003cp>Maybe I'm just being crabby, envious of those azure Big Sur mornings and her memories of baking tarts surrounded by the lemon-yellow walls of Henry Miller's kitchen. Or perhaps it was too many lines like this one: \"By this time we were drinking wine and nibbling on the last of the kumquat and couscous salad—just photographed for the book—under the shade of a grapefruit tree in the garden as the sun went down, and lavishing spoonfuls of rose petal jam onto toast with runny cheese for dessert.\" Well, \u003cem>how nice for you\u003c/em>. This is the sort of thing that can take a lot of Raspberry Ratafia to swallow. Honestly, I could deal with the grapefruit tree, the sunset, even the kumquats. But did the jam really have to be \"lavished?\" Wasn’t a spoonful enough?\u003c/p>\n\u003cp>Of course, no one’s buying cookbook-memoirs called \u003cem>My Trip to Safeway for Another Box of Annie’s Cheddar Bunnies.\u003c/em> Every book like this, however based in real experience, is packaging a fantasy where the grapefruit trees are shady, the jam lavishly spread, and the kumquat salad always ready for its close-up. So enjoy the view, whip up the Rhubarb Mustard, Buttermilk Panna Cotta with Moscato Apricots, Plum Blackberry Sorbet, or Tomato-Grape Ricotta Flatbread, and imagine you’re in a cottage overlooking Big Sur. Now where I can find that perfect polka-dot dress? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sorbet400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sorbet400.jpg\" alt=\"Plum Blackberry Sorbet. Photo: Sara Remington\" title=\"Plum Blackberry Sorbet. Photo: Sara Remington\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-30388\">\u003c/a>\u003cbr>\n\u003cem>Plum Blackberry Sorbet. Photo: Sara Remington\u003c/em>\u003c/p>\n\n",
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"excerpt": "Summer fruit season is in full swing, perfect timing for Romney Steele's new fruit book, \u003cem>Plum Gorgeous: Recipes and Memories from the Orchard\u003c/em>. But it is too sweet for its own good? ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1449402402/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/PlumGorgeousCover400.jpg\" alt=\"Plum Gorgeous book cover\" title=\"Plum Gorgeous book cover\" width=\"400\" height=\"445\" class=\"alignnone size-full wp-image-30391\">\u003c/a>\u003c/p>\n\u003cp>Fruit, glorious fruit, now is your time. The farmers' market doesn't come alive until the strawberries and cherries show up, and now with stone fruit season in full, chin-dripping swing, we have months of glory ahead. Perfect timing, then, for \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1449402402/kqedorg-20\">Plum Gorgeous\u003c/a>, by Romney Steele, subtitled \u003cem>Recipes and Memories from the Orchard.\u003c/em>\u003c/p>\n\u003cp>These recipes are as much inspirations as instructions, of the why-didn't-I-think-of-that variety. Once you read a description like Strawberry, Nasturium, and Cucumber Salad, Heirloom Tomatoes and Peaches with Burrata, or Honey-Baked Figs with Lavender and Wine, you almost don't need to bother with the cups and teaspoons; the idea is enough. Which is how the generous, bohemian-spirited Steele wants you to cook, anyway. Get the adorable but steely-hearted \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811875040/kqedorg-20\">Miette\u003c/a> bakery cookbook for your Louboutin-wearing, alpha-domme gal-pal, the one with the pink KitchenAid mixer, unchippable nails and spotless counters. \u003cem>Plum Gorgeous\u003c/em> is a little more messy, much more colorful and a lot more forgiving. Starting with great fruit, it would be pretty hard to screw up any of these unfussy, casually delicious dishes, both sweet and savory, all seasoned with a dash of whimsy. The chapters follow the fruit of California's seasons: winter's citrus, spring's berries, the stone fruits of summer and the figs, apples, quinces, grapes, and pears of autumn. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/nasturtium400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/nasturtium400.jpg\" alt=\"Strawberry, Nasturtium, and Cucumber Salad. Photo: Sara Remington\" title=\"Strawberry, Nasturtium, and Cucumber Salad. Photo: Sara Remington\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-30390\">\u003c/a>\u003cbr>\n\u003cem>Strawberry, Nasturtium, and Cucumber Salad. Photo: Sara Remington\u003c/em>\u003c/p>\n\u003cp>Leafing through the book, it’s impossible not to be charmed at first sight. Read it cover to cover, though, from chirpy, service-y headnotes to poetic musings, and you might see how the whole thing risks falling into the sugar-coated, envy-making genre I'd call \u003cem>how nice for you\u003c/em>. In her previous book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B0052HLGZ4/kqedorg-20\">My Nepenthe\u003c/a>, Steele told the story of her grandparents, the founders of Big Sur's fabled restaurant \u003ca href=\"http://www.nepenthebigsur.com\">Nepenthe\u003c/a>, and her family's involvement with the place through the decades. She alluded, gracefully and with the lightest of touches, to the challenges and complications of combining business, family, and the coastal counterculturalism of the 60s and 70s. Here, though, there's almost nothing but sweetness. Not every cookbook needs to be a memoir, especially not one whose ostensible purpose is simply fruit and fun. But without revealing a real story, a backbone of truth, writing that's aiming for a romantic, color-drenched poetry of the senses can end up reading like advertising copy, breathless and aspirational. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The photographs, by Sara Remington (who also shot \u003cstrong>My Nepenthe\u003c/strong>), are absolutely gorgeous, ravishingly styled and lit to look perfectly effortless. I wanted to live in the place captured by these photographs, and I also wanted to know if the cute skirt and candy-colored wellies on page 15 came in my size, and if there was express-shipping for polka-dot red dress blowing in the breeze on page 106. Was this a cookbook, or the latest \u003ca href=\"http://www.anthropologie.com\">Anthropologie\u003c/a> catalog? The more Steele pushes the poetry of the idyllic years she spent raising two children in a mountainside cottage, surrounded by fog, flowers, and fruit trees, the more the reader notices how much she's assiduously sponged out. No sharp edges, no stress, just children spooned in the same bed \"warm and tender like new-rising bread.\" Whispers run throughout: a murmur of returning home to Big Sur both \"discontent and comforted by the coziness of home,\" of “closeness being at once beautiful and a challenge, heartbreaking and poetic.” But what happened? How did she end up, presumably a single mother, in that tiny house? A little more heartbreak explained might have balanced all that honey. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/couscous400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/couscous400.jpg\" alt=\"Kumquats and Toasted Couscous with Halloumi. Photo: Sara Remington\" title=\"Kumquats and Toasted Couscous with Halloumi. Photo: Sara Remington\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-30389\">\u003c/a>\u003cbr>\n\u003cem>Kumquats and Toasted Couscous with Halloumi. Photo: Sara Remington\u003c/em>\u003c/p>\n\u003cp>Maybe I'm just being crabby, envious of those azure Big Sur mornings and her memories of baking tarts surrounded by the lemon-yellow walls of Henry Miller's kitchen. Or perhaps it was too many lines like this one: \"By this time we were drinking wine and nibbling on the last of the kumquat and couscous salad—just photographed for the book—under the shade of a grapefruit tree in the garden as the sun went down, and lavishing spoonfuls of rose petal jam onto toast with runny cheese for dessert.\" Well, \u003cem>how nice for you\u003c/em>. This is the sort of thing that can take a lot of Raspberry Ratafia to swallow. Honestly, I could deal with the grapefruit tree, the sunset, even the kumquats. But did the jam really have to be \"lavished?\" Wasn’t a spoonful enough?\u003c/p>\n\u003cp>Of course, no one’s buying cookbook-memoirs called \u003cem>My Trip to Safeway for Another Box of Annie’s Cheddar Bunnies.\u003c/em> Every book like this, however based in real experience, is packaging a fantasy where the grapefruit trees are shady, the jam lavishly spread, and the kumquat salad always ready for its close-up. So enjoy the view, whip up the Rhubarb Mustard, Buttermilk Panna Cotta with Moscato Apricots, Plum Blackberry Sorbet, or Tomato-Grape Ricotta Flatbread, and imagine you’re in a cottage overlooking Big Sur. Now where I can find that perfect polka-dot dress? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sorbet400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sorbet400.jpg\" alt=\"Plum Blackberry Sorbet. Photo: Sara Remington\" title=\"Plum Blackberry Sorbet. Photo: Sara Remington\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-30388\">\u003c/a>\u003cbr>\n\u003cem>Plum Blackberry Sorbet. Photo: Sara Remington\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Head to New Taste Marketplace this Saturday for good eats",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/NewTasteFromAbove500px.jpg\" alt=\"\" title=\"New Taste Marketplace, view from above.\" width=\"500\" height=\"275\" class=\"alignnone size-full wp-image-30325\">\u003cbr>\n\u003cem>Photo courtesy of \u003ca href=\"http://newtastemarketplace.org/\">New Taste Marketplace\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>Amid the pop-ups, underground markets and food truck parties taking place on a daily basis in the Bay Area, New Taste Marketplace stands out with its low-key vibe, terrific vendors and fundraising mission. Held at \u003ca href=\"http://www.saintgregorys.org/\">St. Gregory's Church\u003c/a> in Potrero Hill, \u003ca href=\"http://newtastemarketplace.org/\">New Taste Marketplace\u003c/a> takes place once a month and features approximately 30 food vendors selling hot dishes to eat on-the-spot and artisan foods to take home. Community members and families sit on the altar and in spots all over the church listening to music and eating everything from Asian-fusion cupcakes to Thai curries and pierogis. \"Think of it like an overgrown bake sale,\" says Elianna Friedman, Market Director.\u003c/p>\n\u003cp>Customers gain access to New Taste Marketplace by giving a small donation, which goes to \u003ca href=\"http://thefoodpantry.org/\">The Food Pantry\u003c/a> and St. Gregory's to support their efforts to provide food to San Francisco's hungry. Since its inception in November 2010, New Taste has raised over $10,000—money that goes toward a food giveaway that takes place each week at St. Gregory's. \"I love that New Taste is held in the exact space as the food pantry on Fridays,\" says Friedman. \"I hope that it adds to the sense of giving and community.\"\u003c/p>\n\u003cp>The vendors that you'll find at New Taste are small and mostly only found at other similar markets around the Bay Area. On a recent visit to New Taste, I took home rabbit pate from \u003ca href=\"http://dehesafoods.com/dehesa.html\">Dehesa Foods\u003c/a>, goat cheese mozzarella from \u003ca href=\"http://www.faeriegoatmother.com/\">Faerie Goatmother\u003c/a>, kimchi from \u003ca href=\"http://monchifoods.com/\">Monchi Foods\u003c/a> and wheat pasta from \u003ca href=\"http://www.baiapasta.com/\">Baia Pasta\u003c/a>.\u003c/p>\n\u003cp>\"The same vendors don't come every time, which creates space for new vendors,\" Friedman commented. \"Some vendors outgrow the market, and they move into something more permanent.\" Markets such as New Taste are serving as incubators for food vendors around the city. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a> is a small \"bean-to-bar\" chocolate company based in the Mission that is about two years old. Alice Nystrom of Dandelion enjoys that the Marketplace gives Dandelion's founders a chance to interface directly with the customer. \"We always sell a lot more chocolate when we're able to tell our story,\" she says. \"Customers who come are really curious, they have a lot of questions about our chocolate and our company. They are really eager to see all these small businesses and support them.\"\u003c/p>\n\u003cp>\u003ca href=\"http://cafemereb.com/\">Cafe Mereb\u003c/a> is one of the few brick-and-mortar businesses that participates in New Taste. It's a family-owned Mediterranean and Eritrean resturant in the Richmond that uses New Taste to market to new customers in a different part of the city, and to test new recipes. Cafe Mereb participates in New Taste every 2 months, and offers Eritrean specialties like a lamb stew called \u003cem>tibsi\u003c/em>, a slow-cooked chickpea stew called \u003cem>shurro\u003c/em> take-home items such as \u003cem>berbere\u003c/em> spices and a ghee-like spiced, clarified butter called \u003cem>tesmi\u003c/em>. Elilta Habtetsion participates in the market on behalf of her family's restaurant and sees a lot of value in participating in a market like New Taste. \"It's been very positive, and we've seen a few people stop by our cafe. It's great to talk to people one-on-one, and give our restaurant a little more exposure, and we love the venue.\"\u003c/p>\n\u003cp>For those curious about how New Taste Marketplace is allowed to exist, while the San Francisco Underground Market was \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/07/going_legit_part_1_with_the_un.php\">shut down last month\u003c/a> by the Health Department, the answer has to do with the fact that the New Taste Marketplace operates under the umbrella of a non-profit organization (The Food Pantry) and is a fundraising event. The \"Craven Allowance,\" the same rule that allows for bake sales, allows New Taste to operate. The Department of Health often drops by New Taste to make sure that vendors are following proper food handling rules.\u003c/p>\n\u003cp>The next New Taste Marketplace is taking place this Saturday, July 16. New Taste generally takes place once a month.\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://newtastemarketplace.org/\">New Taste Marketplace\u003c/a>\u003cbr>\nSaturday, July 16\u003cbr>\nNoon - 5pm\u003cbr>\nSt. Gregory's Church\u003cbr>\n500 De Haro Street (\u003ca href=\"http://maps.google.com/maps?um=1&ie=UTF-8&q=new+taste+marketplace&fb=1&gl=us&hq=new+taste+marketplace&hnear=0x80859a6d00690021:0x4a501367f076adff,San+Francisco,+CA&ei=7wgfTvzRGpT6sAOmhYUy&sa=X&oi=local_result&ct=image&ved=0CAQQtgM&cid=0,0,17250989957028088409\">map\u003c/a>)\u003cbr>\n\u003ca href=\"http://twitter.com/#!/newtastemarket\">@NewTasteMarket\u003c/a> on Twitter\u003cbr>\nNew Taste on \u003ca href=\"http://www.facebook.com/pages/New-Taste-Marketplace/164254100266680\">Facebook\u003c/a>\u003cbr>\nInterested in volunteering? Contact Elianna Friedman via email: NewTasteMarket@gmail.com\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What others are saying:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"The New Taste Marketplace had a nice community feel, like a church bake sale. And it wasn't a massive clusterjam like some other underground markets in the city.\" - \u003ca href=\"http://singleguychef.blogspot.com/2011/05/san-francisco-is-going-crazy-for-pop-up.html\">Single Guy Chef\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"I had the best Thai curry of my life in a church. Specifically it was the green Thai curry made by the folks behind Nute's Cupcakes that had me over the moon this weekend.\" - Nicole Grant, \u003ca href=\"http://thebolditalic.com/blog_posts/816-the-new-monthly-taste-marketplace\">The Bold Italic\u003c/a>\u003c/p>\u003c/blockquote>\n\n",
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"excerpt": "New Taste Marketplace, a once-a-month food festival in Potrero Hill, will take place this Saturday, July 16 and will feature over thirty vendors selling hot and to-go foods.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a> is a small \"bean-to-bar\" chocolate company based in the Mission that is about two years old. Alice Nystrom of Dandelion enjoys that the Marketplace gives Dandelion's founders a chance to interface directly with the customer. \"We always sell a lot more chocolate when we're able to tell our story,\" she says. \"Customers who come are really curious, they have a lot of questions about our chocolate and our company. They are really eager to see all these small businesses and support them.\"\u003c/p>\n\u003cp>\u003ca href=\"http://cafemereb.com/\">Cafe Mereb\u003c/a> is one of the few brick-and-mortar businesses that participates in New Taste. It's a family-owned Mediterranean and Eritrean resturant in the Richmond that uses New Taste to market to new customers in a different part of the city, and to test new recipes. Cafe Mereb participates in New Taste every 2 months, and offers Eritrean specialties like a lamb stew called \u003cem>tibsi\u003c/em>, a slow-cooked chickpea stew called \u003cem>shurro\u003c/em> take-home items such as \u003cem>berbere\u003c/em> spices and a ghee-like spiced, clarified butter called \u003cem>tesmi\u003c/em>. Elilta Habtetsion participates in the market on behalf of her family's restaurant and sees a lot of value in participating in a market like New Taste. \"It's been very positive, and we've seen a few people stop by our cafe. It's great to talk to people one-on-one, and give our restaurant a little more exposure, and we love the venue.\"\u003c/p>\n\u003cp>For those curious about how New Taste Marketplace is allowed to exist, while the San Francisco Underground Market was \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/07/going_legit_part_1_with_the_un.php\">shut down last month\u003c/a> by the Health Department, the answer has to do with the fact that the New Taste Marketplace operates under the umbrella of a non-profit organization (The Food Pantry) and is a fundraising event. The \"Craven Allowance,\" the same rule that allows for bake sales, allows New Taste to operate. The Department of Health often drops by New Taste to make sure that vendors are following proper food handling rules.\u003c/p>\n\u003cp>The next New Taste Marketplace is taking place this Saturday, July 16. New Taste generally takes place once a month.\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://newtastemarketplace.org/\">New Taste Marketplace\u003c/a>\u003cbr>\nSaturday, July 16\u003cbr>\nNoon - 5pm\u003cbr>\nSt. Gregory's Church\u003cbr>\n500 De Haro Street (\u003ca href=\"http://maps.google.com/maps?um=1&ie=UTF-8&q=new+taste+marketplace&fb=1&gl=us&hq=new+taste+marketplace&hnear=0x80859a6d00690021:0x4a501367f076adff,San+Francisco,+CA&ei=7wgfTvzRGpT6sAOmhYUy&sa=X&oi=local_result&ct=image&ved=0CAQQtgM&cid=0,0,17250989957028088409\">map\u003c/a>)\u003cbr>\n\u003ca href=\"http://twitter.com/#!/newtastemarket\">@NewTasteMarket\u003c/a> on Twitter\u003cbr>\nNew Taste on \u003ca href=\"http://www.facebook.com/pages/New-Taste-Marketplace/164254100266680\">Facebook\u003c/a>\u003cbr>\nInterested in volunteering? Contact Elianna Friedman via email: NewTasteMarket@gmail.com\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What others are saying:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"The New Taste Marketplace had a nice community feel, like a church bake sale. And it wasn't a massive clusterjam like some other underground markets in the city.\" - \u003ca href=\"http://singleguychef.blogspot.com/2011/05/san-francisco-is-going-crazy-for-pop-up.html\">Single Guy Chef\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"I had the best Thai curry of my life in a church. Specifically it was the green Thai curry made by the folks behind Nute's Cupcakes that had me over the moon this weekend.\" - Nicole Grant, \u003ca href=\"http://thebolditalic.com/blog_posts/816-the-new-monthly-taste-marketplace\">The Bold Italic\u003c/a>\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/?p=4954\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cp602-group500.jpg\" alt=\"Check, Please! Bay Area Season 6 episode 2\" title=\"Check, Please! Bay Area Season 6 episode 2\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-30312\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 6: episode 2 airs Thursday July 14 at 7:30pm on KQED TV 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=4954\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will be sharing wine tips with each episode.\u003c/p>\n\u003cp>The second episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5007\">Nettie's Crab Shack\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5011\">Walzwerk\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5001\">Dragon Rouge Restaurant\u003c/a> (Alameda).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- Serving Temperature\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/5J9rijQNoQc\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
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"disqusTitle": "Sipping Sonoma Wines in the City",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/SONOMAVALLEY250.jpg\" alt=\"SONOMA VALLEY\" title=\"SONOMA VALLEY\" width=\"250\" height=\"341\" class=\"alignleft size-full wp-image-30290\">Why wait until the weekend to visit the wine country when the wine country can come to you? The third annual \u003ca href=\"http://www.sonomawine.com/\">Sonoma in the City \u003c/a>is being held all this week in San Francisco with events from grand tastings to wine and food truck pairings. In fact, with over 100 vintners pouring their wines, Tuesday’s grand tasting marks the biggest tasting outside of Sonoma -- ever. The week kicked off Tuesday morning with a panel talk on \u003ca href=\"http://www.sonomawine.com/about-sonoma-county/sonoma-county-appellations\">Sonoma Coast Pinot Noir\u003c/a>. Now, I don't know about you but I'm a total Pinot fan and who wouldn't be when a grape has been described as sexy, supple, elusive and elegant. \u003c/p>\n\u003cp>Pinot Noir has come a long way since the 2004 movie,“\u003ca href=\"http://en.wikipedia.org/wiki/Sideways\">Sideways\u003c/a>,” pushed Pinot sales through the roof. But behind all the hype is still the fact that it is a finicky grape to grow and Pinot Noir is a difficult wine to make. As luck would have it, some of the best Pinot Noir comes right out of the Sonoma Coast. The combination of climate (specific fog patterns), soil and just the right amount of talent make this region a top spot for Pinot Noir. Some of that talent was on the wine panel Tuesday including: Winemaker Bob Cabral with \u003ca href=\"http://williamsselyem.com/\">Williams Selyem\u003c/a>, Ted Lemon of \u003ca href=\"http://littorai.com/\">Littorai Wines\u003c/a> and Ross Cobb of \u003ca href=\"http://cobbwines.com/store/index.html\">Cobb Wines\u003c/a>. \u003c/p>\n\u003cp>The talk focused on site expression, how much new technology to use in making wine and the relationship between the grower and the winemaker. The talk and tasting just confirmed my admiration for Bob Cabral’s wine making and introduced me to a new wine, specifically, the 2009 \u003ca href=\"http://cobbwines.com/store/vineyards.html\">Emmaline Ann Vineyard\u003c/a> Pinot Noir from Cobb Wines. I picked up some great herbs and butterscotch in this crisp, acidic wine. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/PinotFront.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/PinotFront.jpg\" alt=\"Pinot Noir Tasting\" title=\"Pinot Noir tasting\" width=\"490\" height=\"316\" class=\"alignnone size-full wp-image-30250\">\u003c/a>\u003c/p>\n\u003cp>After the panel it was time for lunch which involved several iconic, aged wines. I could hardly wait to tear into the wines but first my table had to spend several minutes disagreeing about which way we taste, to the right or to the left. When you have something like 72 glasses on the table you need to have some kind of coordination, or the left handed person ends up with no wine and someone else ends up needing to take a cab home. We finally figured it out which leads me to my favorite lunch wines: A 1997 \u003ca href=\"http://www.ironhorsevineyards.com/\">Iron Horse \u003c/a>Vineyards Joy! Sparkling wine, a 2005 \u003ca href=\"http://www.hanzell.com/wines.html\">Hanzell Vineyards\u003c/a> Chardonnay and best of all, a 1992 \u003ca href=\"http://www.silveroak.com/\">Silver Oak\u003c/a> Cab. Yum. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/COBBWines.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/COBBWines.jpg\" alt=\"Cobb Wines\" title=\"Cobb Wines\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30262\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Ross Cobb pouring a Cobb Pinot Noir\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>The best part of lunch for me, besides the pork belly in a green pea puree with a \u003ca href=\"http://papapietro-perry.com/\">Papapietro Perry\u003c/a> Pinot (say that three times fast) was that I sat next to Master Sommelier, \u003ca href=\"http://www.mastersommeliers.org/Pages.aspx/Board-Evan-Goldstein\">Evan Goldstein\u003c/a>. The food and wine vet was kind of busy leading a cadre of winemakers through the various lunch courses but I did talk with him about California’s efforts to pull back from the big oak Chardonnays and I asked him about the controversial new state law which, starting in 2014, will require the inclusion of “Sonoma County” on the front label of all Sonoma County wines. Goldstein said it was a terrific question but didn’t want to register an opinion. Winemakers are an individualistic bunch and don’t like to be told what to do. Many feel the new requirement crowds their label but the \u003ca href=\"http://www.sonomawine.com/\">Sonoma County Vintners\u003c/a> hope it will build brand name for Sonoma. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/IMG_1851.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/IMG_1851.jpg\" alt=\"Wine tasting lunch\" title=\"Wine tasting lunch\" width=\"500\" height=\"360\" class=\"alignnone size-full wp-image-30266\">\u003c/a>\u003c/p>\n\u003cp>After lunch it was on to the grand tasting for the rest of the folks and time for me to return to work, wishing I had 'spit' a bit more during the morning course and lunch. \u003c/p>\n\u003cp>\u003cstrong>Sonoma in the City remaining public events: \u003c/strong>\u003c/p>\n\u003cp>Thursday, July 14, 2011: Forks and Corks at the Firehouse, 5:30 p.m.–8:30 p.m. Fort Mason, San Francisco.\u003c/p>\n\u003cp>Friday, July 15, 2011: Vin 12 presents Sonoma Valley Wines, 5:30 p.m.–9p.m. at Sloane, 1525 Mission St, San Francisco\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A calendar and links to all tickets can be found at \u003ca href=\"http://www.sonomawine.com/sf\">sonomawine.com/sf\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/SONOMAVALLEY250.jpg\" alt=\"SONOMA VALLEY\" title=\"SONOMA VALLEY\" width=\"250\" height=\"341\" class=\"alignleft size-full wp-image-30290\">Why wait until the weekend to visit the wine country when the wine country can come to you? The third annual \u003ca href=\"http://www.sonomawine.com/\">Sonoma in the City \u003c/a>is being held all this week in San Francisco with events from grand tastings to wine and food truck pairings. In fact, with over 100 vintners pouring their wines, Tuesday’s grand tasting marks the biggest tasting outside of Sonoma -- ever. The week kicked off Tuesday morning with a panel talk on \u003ca href=\"http://www.sonomawine.com/about-sonoma-county/sonoma-county-appellations\">Sonoma Coast Pinot Noir\u003c/a>. Now, I don't know about you but I'm a total Pinot fan and who wouldn't be when a grape has been described as sexy, supple, elusive and elegant. \u003c/p>\n\u003cp>Pinot Noir has come a long way since the 2004 movie,“\u003ca href=\"http://en.wikipedia.org/wiki/Sideways\">Sideways\u003c/a>,” pushed Pinot sales through the roof. But behind all the hype is still the fact that it is a finicky grape to grow and Pinot Noir is a difficult wine to make. As luck would have it, some of the best Pinot Noir comes right out of the Sonoma Coast. The combination of climate (specific fog patterns), soil and just the right amount of talent make this region a top spot for Pinot Noir. Some of that talent was on the wine panel Tuesday including: Winemaker Bob Cabral with \u003ca href=\"http://williamsselyem.com/\">Williams Selyem\u003c/a>, Ted Lemon of \u003ca href=\"http://littorai.com/\">Littorai Wines\u003c/a> and Ross Cobb of \u003ca href=\"http://cobbwines.com/store/index.html\">Cobb Wines\u003c/a>. \u003c/p>\n\u003cp>The talk focused on site expression, how much new technology to use in making wine and the relationship between the grower and the winemaker. The talk and tasting just confirmed my admiration for Bob Cabral’s wine making and introduced me to a new wine, specifically, the 2009 \u003ca href=\"http://cobbwines.com/store/vineyards.html\">Emmaline Ann Vineyard\u003c/a> Pinot Noir from Cobb Wines. I picked up some great herbs and butterscotch in this crisp, acidic wine. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/PinotFront.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/PinotFront.jpg\" alt=\"Pinot Noir Tasting\" title=\"Pinot Noir tasting\" width=\"490\" height=\"316\" class=\"alignnone size-full wp-image-30250\">\u003c/a>\u003c/p>\n\u003cp>After the panel it was time for lunch which involved several iconic, aged wines. I could hardly wait to tear into the wines but first my table had to spend several minutes disagreeing about which way we taste, to the right or to the left. When you have something like 72 glasses on the table you need to have some kind of coordination, or the left handed person ends up with no wine and someone else ends up needing to take a cab home. We finally figured it out which leads me to my favorite lunch wines: A 1997 \u003ca href=\"http://www.ironhorsevineyards.com/\">Iron Horse \u003c/a>Vineyards Joy! Sparkling wine, a 2005 \u003ca href=\"http://www.hanzell.com/wines.html\">Hanzell Vineyards\u003c/a> Chardonnay and best of all, a 1992 \u003ca href=\"http://www.silveroak.com/\">Silver Oak\u003c/a> Cab. Yum. \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/24/2011/07/COBBWines.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/COBBWines.jpg\" alt=\"Cobb Wines\" title=\"Cobb Wines\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30262\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Ross Cobb pouring a Cobb Pinot Noir\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>The best part of lunch for me, besides the pork belly in a green pea puree with a \u003ca href=\"http://papapietro-perry.com/\">Papapietro Perry\u003c/a> Pinot (say that three times fast) was that I sat next to Master Sommelier, \u003ca href=\"http://www.mastersommeliers.org/Pages.aspx/Board-Evan-Goldstein\">Evan Goldstein\u003c/a>. The food and wine vet was kind of busy leading a cadre of winemakers through the various lunch courses but I did talk with him about California’s efforts to pull back from the big oak Chardonnays and I asked him about the controversial new state law which, starting in 2014, will require the inclusion of “Sonoma County” on the front label of all Sonoma County wines. Goldstein said it was a terrific question but didn’t want to register an opinion. Winemakers are an individualistic bunch and don’t like to be told what to do. Many feel the new requirement crowds their label but the \u003ca href=\"http://www.sonomawine.com/\">Sonoma County Vintners\u003c/a> hope it will build brand name for Sonoma. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/IMG_1851.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/IMG_1851.jpg\" alt=\"Wine tasting lunch\" title=\"Wine tasting lunch\" width=\"500\" height=\"360\" class=\"alignnone size-full wp-image-30266\">\u003c/a>\u003c/p>\n\u003cp>After lunch it was on to the grand tasting for the rest of the folks and time for me to return to work, wishing I had 'spit' a bit more during the morning course and lunch. \u003c/p>\n\u003cp>\u003cstrong>Sonoma in the City remaining public events: \u003c/strong>\u003c/p>\n\u003cp>Thursday, July 14, 2011: Forks and Corks at the Firehouse, 5:30 p.m.–8:30 p.m. Fort Mason, San Francisco.\u003c/p>\n\u003cp>Friday, July 15, 2011: Vin 12 presents Sonoma Valley Wines, 5:30 p.m.–9p.m. at Sloane, 1525 Mission St, San Francisco\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A calendar and links to all tickets can be found at \u003ca href=\"http://www.sonomawine.com/sf\">sonomawine.com/sf\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-slushie300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-slushie300.jpg\" alt=\"Watermelon Slushie\" title=\"Watermelon Slushie\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-30233\">\u003c/a>No matter what you call them -- \u003ca href=\"http://www.icee.com/home.html\">ICEEs\u003c/a>, \u003ca href=\"http://www.slurpee.com/\">Slurpees\u003c/a> or slushies -- frozen fruit drinks are one of the best ways to quench your thirst on a hot day. This is especially true if you're a kid. But what do you do if you're a mom and aren't particularly fond of the idea of your kids gulping down frozen high-fructose corn syrup beverages all summer? Make your own, of course.\u003c/p>\n\u003cp>My foray into homemade slushies has been fairly recent. When my kids became old enough to realize what a slushie was, I was only too happy to take them to our local mini mart to indulge. After all, I spent my childhood riding my bike through cow pastures so I could purchase my own Slurpees from 7-11. During the age of sugar innocence -- up til about age 8 by my calculations -- my daughters accepted the occasional ICEE as a little chance gift. It wasn't until last summer that they started begging for these drinks each time we drove through town, and I was relieved when the machine broke down for a while.\u003c/p>\n\u003cp>It finally occurred to me only this year that I could actually make my own slushies out of fresh seasonal fruit. Although I know some people use Italian soda syrups to make similar concoctions, I wanted my slushies to actually have something worth ingesting in them. So after purchasing an overly large watermelon recently, I decided to experiment with it. The recipe I used is similar to watermelon granita, except unlike that delicacy, my watermelon slushie is not frozen through. Rather I simply freeze the drink in my ice cream maker until the consistency is icy and similar to that of a slushie, and then pour and serve immediately. \u003c/p>\n\u003cp>Now let's be honest here. Kids aren't stupid, and when mine were faced with a homemade slushie instead of their favorite ICEE they were skeptical about how it would taste and a little irritated that I was trying to dress up frozen fresh fruit as a summer treat. But once I put the concoction in a fun glass with a straw, the complaining ceased as they quickly finished off their slushies. Will they beg for an ICEE the next time we're at the local market? Sure. But were they happy with the watermelon slushies I made? Absolutely. Plus I could eat two and not feel guilty.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Recipe: Watermelon Slushies\u003c/strong>\u003cbr>\n\u003cem>A frozen beverage made with fresh watermelon \u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 cups hulled and cubed seedless watermelon*\u003cbr>\n1/2 cup sugar\u003cbr>\n1/2 cup water\u003cbr>\n1 juicy lime (or two semi-juicy limes)\u003cbr>\n* You can also just remove the seeds from a regular watermelon.\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Heat sugar and water in a pot and simmer for 5 minutes or until the consistency of maple syrup. Let cool.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/simple-syrup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/simple-syrup.jpg\" alt=\"simple syrup\" title=\"simple syrup\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30223\">\u003c/a>\u003c/p>\n\u003cp>2. Place watermelon in a food processor (you may need to do this in batches depending on the size or your container). Pulse until smooth.\u003c/p>\n\u003cp>3. Place watermelon liquid into a bowl and add in the cooled simple syrup and lime juice. Stir.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-puree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-puree.jpg\" alt=\"watermelon puree\" title=\"watermelon puree\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30224\">\u003c/a>\u003c/p>\n\u003cp>4. Set frozen ice cream-maker containers into your ice cream machine and then pour the watermelon mixture into them (you'll need to process only half at a time if your ice-cream machine has only one container). According to your ice-cream maker's directions, process for about 10 minutes or until thick. You may need to stir about halfway through.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-slushie-in-the-ice-cream-maker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-slushie-in-the-ice-cream-maker.jpg\" alt=\"watermelon slushie in the ice cream maker\" title=\"watermelon slushie in the ice cream maker\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30225\">\u003c/a>\u003c/p>\n\u003cp>5. Place in fun cups with straws and serve to unconvinced children. \u003c/p>\n\u003cp>6. Smile when they exclaim that it's delicious and then feel smug.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Note: If you want something a little more grown up, just pop the mixture into a container and then place in a freezer until solid. After that you flake with a fork to fashion a granita.\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/24/2011/07/watermelon-slushie300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-slushie300.jpg\" alt=\"Watermelon Slushie\" title=\"Watermelon Slushie\" width=\"300\" height=\"450\" class=\"alignleft size-full wp-image-30233\">\u003c/a>No matter what you call them -- \u003ca href=\"http://www.icee.com/home.html\">ICEEs\u003c/a>, \u003ca href=\"http://www.slurpee.com/\">Slurpees\u003c/a> or slushies -- frozen fruit drinks are one of the best ways to quench your thirst on a hot day. This is especially true if you're a kid. But what do you do if you're a mom and aren't particularly fond of the idea of your kids gulping down frozen high-fructose corn syrup beverages all summer? Make your own, of course.\u003c/p>\n\u003cp>My foray into homemade slushies has been fairly recent. When my kids became old enough to realize what a slushie was, I was only too happy to take them to our local mini mart to indulge. After all, I spent my childhood riding my bike through cow pastures so I could purchase my own Slurpees from 7-11. During the age of sugar innocence -- up til about age 8 by my calculations -- my daughters accepted the occasional ICEE as a little chance gift. It wasn't until last summer that they started begging for these drinks each time we drove through town, and I was relieved when the machine broke down for a while.\u003c/p>\n\u003cp>It finally occurred to me only this year that I could actually make my own slushies out of fresh seasonal fruit. Although I know some people use Italian soda syrups to make similar concoctions, I wanted my slushies to actually have something worth ingesting in them. So after purchasing an overly large watermelon recently, I decided to experiment with it. The recipe I used is similar to watermelon granita, except unlike that delicacy, my watermelon slushie is not frozen through. Rather I simply freeze the drink in my ice cream maker until the consistency is icy and similar to that of a slushie, and then pour and serve immediately. \u003c/p>\n\u003cp>Now let's be honest here. Kids aren't stupid, and when mine were faced with a homemade slushie instead of their favorite ICEE they were skeptical about how it would taste and a little irritated that I was trying to dress up frozen fresh fruit as a summer treat. But once I put the concoction in a fun glass with a straw, the complaining ceased as they quickly finished off their slushies. Will they beg for an ICEE the next time we're at the local market? Sure. But were they happy with the watermelon slushies I made? Absolutely. Plus I could eat two and not feel guilty.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>Recipe: Watermelon Slushies\u003c/strong>\u003cbr>\n\u003cem>A frozen beverage made with fresh watermelon \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 10 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 6 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n5 cups hulled and cubed seedless watermelon*\u003cbr>\n1/2 cup sugar\u003cbr>\n1/2 cup water\u003cbr>\n1 juicy lime (or two semi-juicy limes)\u003cbr>\n* You can also just remove the seeds from a regular watermelon.\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Heat sugar and water in a pot and simmer for 5 minutes or until the consistency of maple syrup. Let cool.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/simple-syrup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/simple-syrup.jpg\" alt=\"simple syrup\" title=\"simple syrup\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30223\">\u003c/a>\u003c/p>\n\u003cp>2. Place watermelon in a food processor (you may need to do this in batches depending on the size or your container). Pulse until smooth.\u003c/p>\n\u003cp>3. Place watermelon liquid into a bowl and add in the cooled simple syrup and lime juice. Stir.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-puree.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-puree.jpg\" alt=\"watermelon puree\" title=\"watermelon puree\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30224\">\u003c/a>\u003c/p>\n\u003cp>4. Set frozen ice cream-maker containers into your ice cream machine and then pour the watermelon mixture into them (you'll need to process only half at a time if your ice-cream machine has only one container). According to your ice-cream maker's directions, process for about 10 minutes or until thick. You may need to stir about halfway through.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-slushie-in-the-ice-cream-maker.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/watermelon-slushie-in-the-ice-cream-maker.jpg\" alt=\"watermelon slushie in the ice cream maker\" title=\"watermelon slushie in the ice cream maker\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-30225\">\u003c/a>\u003c/p>\n\u003cp>5. Place in fun cups with straws and serve to unconvinced children. \u003c/p>\n\u003cp>6. Smile when they exclaim that it's delicious and then feel smug.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Note: If you want something a little more grown up, just pop the mixture into a container and then place in a freezer until solid. After that you flake with a fork to fashion a granita.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Up until a couple of recent events, I'd almost given up consuming seafood in this country, saving my shellfish and finfish feasts for my annual visits back home to Australia, where eating sea creatures seems somehow less loaded and certainly more local.\u003c/p>\n\u003cp>Then in May I was fortunate to attend the \u003ca href=\"http://www.montereybayaquarium.org/vi/vi_events/cooking/\">Cooking for Solutions\u003c/a> Sustainable Foods Institute, a media powwow hosted by the \u003ca href=\"http://www.montereybayaquarium.org/vi/vi_campaigns/?gclid=CI7B5YOg8qkCFRxrgwodZAM0Xw\">Monterey Bay Aquarium\u003c/a> (creator of the \u003ca href=\"http://www.montereybayaquarium.org/cr/cr_seafoodwatch/download.aspx\">Seafood Watch pocket guide\u003c/a>). At the event everyone from fired up media mogul turned bison farmer \u003ca href=\"http://www.montereycountyweekly.com/weblogs/edible-complex/2011/may/26/more-cfs-2011-ted-turner-goes-off-on-bombs-bison-a/\">Ted Turner\u003c/a> and actor-activist \u003ca href=\"http://chefscollaborative.org/2011/05/26/what-does-isabella-rossellini-have-to-do-with-sustainable-seafood/\">Isabelle Rossellini\u003c/a> to chef \u003ca href=\"http://www.cindypawlcyn.com/\">Cindy Pawlcyn\u003c/a> and author \u003ca href=\"http://www.fourfish.org/authorbio.html\">Paul Greenberg\u003c/a> -- along with \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Seafood Watch\u003c/a> scientists and \u003ca href=\"http://www.ilovebluesea.com/\">sustainable fishing advocates\u003c/a> -- schooled me in the latest research and thinking on eating fish.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/gp/product/1570616620?ie=UTF8&tag=seasoncornuc-20&link_code=as3&camp=211189&creative=373489&creativeASIN=1570616620\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/GoodFish.jpg\" alt=\"good fish\" title=\"good fish\" width=\"240\" height=\"284\" class=\"alignleft size-full wp-image-30197\">\u003c/a>That two-day sustainable seafood cram session was followed by a visit to \u003ca href=\"http://omnivorebooks.com/\">Omnivore Books\u003c/a> in June to hear Seattle-based seafood chef-writer \u003ca href=\"http://www.goodfishbook.com/gfb/about.asp\">Becky Selengut\u003c/a> joke about how she caught crabs on assignment for a magazine and, more seriously, dish out advice on how to buy and cook local seafood in her new cookbook, \u003ca href=\"http://www.amazon.com/gp/product/1570616620?ie=UTF8&tag=seasoncornuc-20&link_code=as3&camp=211189&creative=373489&creativeASIN=1570616620\">\u003cem>good fish\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>Seafood consumers and home cooks should consider this post a companion piece to my Bay Area Bites colleague \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/17/a-consumers-guide-to-buying-sustainable-fish/\">Denise Santoro Lincoln's sustainable fish primer\u003c/a> from February, which is full of good tips and reliable resources on this very subject. Check that post out and then come back here. I'll wait.\u003c/p>\n\u003cp>Okay, let's get the bad stuff out of the way, shall we? Buying fish is confusing and challenging because you're concerned about species extinction, pollution problems, \u003ca href=\"http://www.theperennialplate.com/blog/2011/06/buy-catch/\">bycatch issues\u003c/a>, and health concerns, right? And you should be. While seafood is an excellent source of lean protein and heart- and brain-friendly omega-3s, it can also be laden with mercury, which can do a nasty number on the brain and nervous systems of vulnerable populations (think nursing women, children, and the unborn). Add to that persistent organic pollutants (also known as POPS) which, despite the cute acronym, are hormone-disrupting neurotoxins that can wreak havoc on humans, and it's a wonder you're not hungry for a slab of farmed salmon or wild tuna cooked quickly on the grill.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then, of course, for the ethical environmentalists among us, there's the sad realization that we're coming to the end of the line seafood-species wise. We've done a good job globally of depleting fish stocks to worrisomely low levels, with Atlantic cod and bluefin tuna on a fast track towards extinction. Throw in the real problems with certain farmed fish businesses (think waste-disease-pollution) and the anxiety around \u003ca href=\"http://www.theatlantic.com/life/archive/2010/12/the-10-biggest-food-stories-of-2010/67533/#slide2\"> GMO-salmon\u003c/a> and the dreaded \u003ca href=\"http://www.theatlantic.com/life/archive/2010/06/frankenfish-milk-and-the-return-of-acid-rain/58861/\">Frankenfish\u003c/a>, and it's enough to make a seafood lover switch to some other protein source.\u003c/p>\n\u003cp>Enough with the horror stories from the open seas. There are still ways to get a seafood fix, it just takes a little education, thought and planning. But if you've read this far you're probably willing to go the extra mile for mussels or work a bit harder for halibut. Chances are, you've likely already done that as far as fruit and vegetables are concerned (local, organic, seasonal) and meat (grass-fed, humanely-raised, thoughtfully slaughtered).\u003c/p>\n\u003cp>\u003cem>Some suggestions for making healthier, more sustainable seafood choices, gleaned from the experts above:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Think small:\u003c/strong> Americans are conditioned to thinking bigger is better. Not necessarily so when it comes to fish. \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/07/08/FDDP1GTD71.DTL\">Sardines\u003c/a> and anchovies, those little, oily bottom feeders of the sea, revered in other parts of the world, are delicious, nutritious, and affordable, and carry a lower risk for toxins than big fish like tuna.\u003c/li>\n\u003cli>\u003cstrong>Buy seasonally and diversify:\u003c/strong> Would you expect to buy great tasting, local, organic tomatoes in January? Apply the same sensibility to your seafood shopping and pick shellfish and finfish during their peak time for freshness, taste, and price. Dungeness crab is harvested in the fall and winter, for instance. When in doubt, ask. Most Americans who eat seafood choose salmon, shrimp, or tuna. Check out Arctic char or Pacific halibut for a change.\u003cstrong> \u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Reconsider frozen and farmed fish:\u003c/strong> A properly frozen fish (landed gently, bled, and quickly chilled preferably at sea) can be a high-quality, carbon-foot print friendly option, if handled well, says Selengut. While hook-and-line wild fish is a better bet than seafood caught by dredging or trawling, which can produce a lot of bycatch (accidentally caught species unintentionally killed in the fishing process), farmed fish are a wise choice in some circumstances, adds the cookbook author. Farmed fish may be a more sustainable choice for fish lower on the food chain that are either vegetarian or require only small amounts of fish protein to produce flesh. Find an example of a farmed fish that may be gentler on the environment in a recent \u003ca href=\"http://www.time.com/time/health/article/0,8599,2081796,00.html\">\u003cem>Time\u003c/em> magazine\u003c/a> story on a western Massachusetts-based outfit farming barramundi, a fish much loved in my homeland.\u003c/li>\n\u003cli>\u003cstrong>Find a fishmonger you trust:\u003c/strong> Local picks include the year-old San Francisco-based online sustainable seafood supplier \u003ca href=\"http://www.ilovebluesea.com/\">i love blue sea\u003c/a>, co-founded by \u003ca href=\"http://dinersjournal.blogs.nytimes.com/tag/i-love-blue-sea/\">Martin Reed\u003c/a>, a panelist at the recent Sustainable Foods Institute. I love blue sea doesn't sell any of Seafood Watch's red-listed fish and ships via FedEx across the country. (Bay Area residents can pick up directly, avoiding the expense and guilt associated with air freight).\n\u003cp>Newcomer \u003ca href=\"http://sirenseasa.com/\">Siren SeaSA\u003c/a> founded by Anna Larsen, offers a CSA-like option for seafood lovers: For six Saturdays starting July 16, subscribers can pick up an assortment of seasonal, sustainable seafood in San Francisco or Petaluma. Catch of the day may include wild king salmon from Bodega Bay, squid from Monterey, wild-caught Pacific sardines, Miyagi oysters from Tomales Bay, and hook-and-line caught black cod. Limited to 100 members for its trial run, a six-week subscription is still available at a cost of $255 for seafood portions calculated to feed four people. Larsen plans to continue the program beyond this initial summer launch.\u003c/p>\n\u003cp>A Community Supported Fishery (CSF) program is also running this summer out of \u003ca href=\"https://sites.google.com/site/hmbfishing/clients\">Half Moon Bay.\u003c/a> And a very new online resource \u003ca href=\"http://www.localcatch.org/\">Local Catch\u003c/a>, promises connections to CSF members via a zip code search function.\u003c/p>\u003c/li>\n\u003cli>\u003cstrong>Frequent seafood restaurants with a sustainable seafood rap\u003c/strong>: Top picks from \u003cem>San Francisco's\u003c/em> \u003ca href=\"http://www.sanfranmag.com/story/the-new-school-of-fish\">\"Good Fish, Bad Fish\"\u003c/a> story by Erik Vance this year include \u003ca href=\"http://www.thebasin.com/\">The Basin\u003c/a> in Saratoga, \u003ca href=\"http://www.cooleatz.com/flea-st-cafe/index.html\">Flea St. Cafe\u003c/a> in Menlo Park, \u003ca href=\"http://www.nettiescrabshack.com/\">Nettie's Crab Shack\u003c/a>, \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a>, and \u003ca href=\"http://www.tatakisushibar.com/\">Tataki Sushi and Sake Bar\u003c/a> in San Francisco, \u003ca href=\"http://revivalbarandkitchen.com/\">Revival Bar & Kitchen\u003c/a> in Berkeley, and\u003ca href=\"http://www.zazurestaurant.com/\"> Zazu\u003c/a> in Santa Rosa. See how\u003ca href=\"http://www.sanfranmag.com/story/scoring-the-top-menus\"> 18 other big name Bay Area restaurants fared on the sustainable seafood\u003c/a> front in the magazine's story.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Learn more about sustainable seafood:\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Read\u003c/strong> \u003ca href=\"http://www.fourfish.org/\">\u003cem>Four Fish: The Future of the Last Wild Food\u003c/em>\u003c/a> by Paul Greenberg, which documents the tenuous outlook for salmon, sea bass, cod, and tuna.\u003c/p>\n\u003cp>\u003cstrong>Follow\u003c/strong> the reporting of sustainable seafood writers such as former \u003cem>Gourmet\u003c/em> scribe Barry Estabrook of \u003ca href=\"http://politicsoftheplate.com/\">Politics of the Plate\u003c/a> and freelance food writer \u003ca href=\"http://www.leschin-hoar.com/clips.htm\">Clare Leschin-Hoar\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Watch\u003c/strong> Isabelle Rossellini's entertaining, educational, and amusing \u003ca href=\"http://www.sundancechannel.com/greenporno/\">Green Porno\u003c/a> series, which documents the plight of sea creatures and other animals.\u003c/p>\n\u003cp>\u003cstrong>See\u003c/strong> the seafood documentaries \u003ca href=\"https://theendofthelinemovie.com/\">The End of the Line\u003c/a> and \u003ca href=\"http://www.redgoldfilm.com/\">Red Gold\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Cook\u003c/strong> Find Mark Bittman's simple recipes for serving white fish fillet a dozen ways in the \u003ca href=\"http://www.nytimes.com/2011/04/03/magazine/mag-03Eat-t.html\">\u003cem>New York Times\u003c/em>\u003c/a>. Check out acclaimed seafood chef and National Geographic Fellow \u003ca href=\"http://www.bartonseaver.org/press\">Barton Seaver's\u003c/a> new cookbook \u003ca href=\"http://www.bartonseaver.org/\">\u003cem>For Cod and Country\u003c/em>\u003c/a> or Selengut's \u003cem>good fish\u003c/em>, which features fifteen types of Pacific Coast sea creatures (including clams, crabs, char, cod, salmon, scallops, squid, and sardines) in 75 recipes. Check out the \u003ca href=\"http://www.goodfishbook.com/gfb/index.asp\">instructional online videos\u003c/a> from the private chef and cooking teacher, who also blogs at \u003ca href=\"http://www.chefreinvented.com/\">chefreinvented\u003c/a>.\u003c/p>\n\u003cp>Got a sustainable seafood resource to share? Add your voice below.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>http://www.youtube.com/embed/D5zdLHWkCXw\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Up until a couple of recent events, I'd almost given up consuming seafood in this country, saving my shellfish and finfish feasts for my annual visits back home to Australia, where eating sea creatures seems somehow less loaded and certainly more local.\u003c/p>\n\u003cp>Then in May I was fortunate to attend the \u003ca href=\"http://www.montereybayaquarium.org/vi/vi_events/cooking/\">Cooking for Solutions\u003c/a> Sustainable Foods Institute, a media powwow hosted by the \u003ca href=\"http://www.montereybayaquarium.org/vi/vi_campaigns/?gclid=CI7B5YOg8qkCFRxrgwodZAM0Xw\">Monterey Bay Aquarium\u003c/a> (creator of the \u003ca href=\"http://www.montereybayaquarium.org/cr/cr_seafoodwatch/download.aspx\">Seafood Watch pocket guide\u003c/a>). At the event everyone from fired up media mogul turned bison farmer \u003ca href=\"http://www.montereycountyweekly.com/weblogs/edible-complex/2011/may/26/more-cfs-2011-ted-turner-goes-off-on-bombs-bison-a/\">Ted Turner\u003c/a> and actor-activist \u003ca href=\"http://chefscollaborative.org/2011/05/26/what-does-isabella-rossellini-have-to-do-with-sustainable-seafood/\">Isabelle Rossellini\u003c/a> to chef \u003ca href=\"http://www.cindypawlcyn.com/\">Cindy Pawlcyn\u003c/a> and author \u003ca href=\"http://www.fourfish.org/authorbio.html\">Paul Greenberg\u003c/a> -- along with \u003ca href=\"http://www.montereybayaquarium.org/cr/seafoodwatch.aspx\">Seafood Watch\u003c/a> scientists and \u003ca href=\"http://www.ilovebluesea.com/\">sustainable fishing advocates\u003c/a> -- schooled me in the latest research and thinking on eating fish.\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/gp/product/1570616620?ie=UTF8&tag=seasoncornuc-20&link_code=as3&camp=211189&creative=373489&creativeASIN=1570616620\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/GoodFish.jpg\" alt=\"good fish\" title=\"good fish\" width=\"240\" height=\"284\" class=\"alignleft size-full wp-image-30197\">\u003c/a>That two-day sustainable seafood cram session was followed by a visit to \u003ca href=\"http://omnivorebooks.com/\">Omnivore Books\u003c/a> in June to hear Seattle-based seafood chef-writer \u003ca href=\"http://www.goodfishbook.com/gfb/about.asp\">Becky Selengut\u003c/a> joke about how she caught crabs on assignment for a magazine and, more seriously, dish out advice on how to buy and cook local seafood in her new cookbook, \u003ca href=\"http://www.amazon.com/gp/product/1570616620?ie=UTF8&tag=seasoncornuc-20&link_code=as3&camp=211189&creative=373489&creativeASIN=1570616620\">\u003cem>good fish\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>Seafood consumers and home cooks should consider this post a companion piece to my Bay Area Bites colleague \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/17/a-consumers-guide-to-buying-sustainable-fish/\">Denise Santoro Lincoln's sustainable fish primer\u003c/a> from February, which is full of good tips and reliable resources on this very subject. Check that post out and then come back here. I'll wait.\u003c/p>\n\u003cp>Okay, let's get the bad stuff out of the way, shall we? Buying fish is confusing and challenging because you're concerned about species extinction, pollution problems, \u003ca href=\"http://www.theperennialplate.com/blog/2011/06/buy-catch/\">bycatch issues\u003c/a>, and health concerns, right? And you should be. While seafood is an excellent source of lean protein and heart- and brain-friendly omega-3s, it can also be laden with mercury, which can do a nasty number on the brain and nervous systems of vulnerable populations (think nursing women, children, and the unborn). Add to that persistent organic pollutants (also known as POPS) which, despite the cute acronym, are hormone-disrupting neurotoxins that can wreak havoc on humans, and it's a wonder you're not hungry for a slab of farmed salmon or wild tuna cooked quickly on the grill.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then, of course, for the ethical environmentalists among us, there's the sad realization that we're coming to the end of the line seafood-species wise. We've done a good job globally of depleting fish stocks to worrisomely low levels, with Atlantic cod and bluefin tuna on a fast track towards extinction. Throw in the real problems with certain farmed fish businesses (think waste-disease-pollution) and the anxiety around \u003ca href=\"http://www.theatlantic.com/life/archive/2010/12/the-10-biggest-food-stories-of-2010/67533/#slide2\"> GMO-salmon\u003c/a> and the dreaded \u003ca href=\"http://www.theatlantic.com/life/archive/2010/06/frankenfish-milk-and-the-return-of-acid-rain/58861/\">Frankenfish\u003c/a>, and it's enough to make a seafood lover switch to some other protein source.\u003c/p>\n\u003cp>Enough with the horror stories from the open seas. There are still ways to get a seafood fix, it just takes a little education, thought and planning. But if you've read this far you're probably willing to go the extra mile for mussels or work a bit harder for halibut. Chances are, you've likely already done that as far as fruit and vegetables are concerned (local, organic, seasonal) and meat (grass-fed, humanely-raised, thoughtfully slaughtered).\u003c/p>\n\u003cp>\u003cem>Some suggestions for making healthier, more sustainable seafood choices, gleaned from the experts above:\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Think small:\u003c/strong> Americans are conditioned to thinking bigger is better. Not necessarily so when it comes to fish. \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/07/08/FDDP1GTD71.DTL\">Sardines\u003c/a> and anchovies, those little, oily bottom feeders of the sea, revered in other parts of the world, are delicious, nutritious, and affordable, and carry a lower risk for toxins than big fish like tuna.\u003c/li>\n\u003cli>\u003cstrong>Buy seasonally and diversify:\u003c/strong> Would you expect to buy great tasting, local, organic tomatoes in January? Apply the same sensibility to your seafood shopping and pick shellfish and finfish during their peak time for freshness, taste, and price. Dungeness crab is harvested in the fall and winter, for instance. When in doubt, ask. Most Americans who eat seafood choose salmon, shrimp, or tuna. Check out Arctic char or Pacific halibut for a change.\u003cstrong> \u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Reconsider frozen and farmed fish:\u003c/strong> A properly frozen fish (landed gently, bled, and quickly chilled preferably at sea) can be a high-quality, carbon-foot print friendly option, if handled well, says Selengut. While hook-and-line wild fish is a better bet than seafood caught by dredging or trawling, which can produce a lot of bycatch (accidentally caught species unintentionally killed in the fishing process), farmed fish are a wise choice in some circumstances, adds the cookbook author. Farmed fish may be a more sustainable choice for fish lower on the food chain that are either vegetarian or require only small amounts of fish protein to produce flesh. Find an example of a farmed fish that may be gentler on the environment in a recent \u003ca href=\"http://www.time.com/time/health/article/0,8599,2081796,00.html\">\u003cem>Time\u003c/em> magazine\u003c/a> story on a western Massachusetts-based outfit farming barramundi, a fish much loved in my homeland.\u003c/li>\n\u003cli>\u003cstrong>Find a fishmonger you trust:\u003c/strong> Local picks include the year-old San Francisco-based online sustainable seafood supplier \u003ca href=\"http://www.ilovebluesea.com/\">i love blue sea\u003c/a>, co-founded by \u003ca href=\"http://dinersjournal.blogs.nytimes.com/tag/i-love-blue-sea/\">Martin Reed\u003c/a>, a panelist at the recent Sustainable Foods Institute. I love blue sea doesn't sell any of Seafood Watch's red-listed fish and ships via FedEx across the country. (Bay Area residents can pick up directly, avoiding the expense and guilt associated with air freight).\n\u003cp>Newcomer \u003ca href=\"http://sirenseasa.com/\">Siren SeaSA\u003c/a> founded by Anna Larsen, offers a CSA-like option for seafood lovers: For six Saturdays starting July 16, subscribers can pick up an assortment of seasonal, sustainable seafood in San Francisco or Petaluma. Catch of the day may include wild king salmon from Bodega Bay, squid from Monterey, wild-caught Pacific sardines, Miyagi oysters from Tomales Bay, and hook-and-line caught black cod. Limited to 100 members for its trial run, a six-week subscription is still available at a cost of $255 for seafood portions calculated to feed four people. Larsen plans to continue the program beyond this initial summer launch.\u003c/p>\n\u003cp>A Community Supported Fishery (CSF) program is also running this summer out of \u003ca href=\"https://sites.google.com/site/hmbfishing/clients\">Half Moon Bay.\u003c/a> And a very new online resource \u003ca href=\"http://www.localcatch.org/\">Local Catch\u003c/a>, promises connections to CSF members via a zip code search function.\u003c/p>\u003c/li>\n\u003cli>\u003cstrong>Frequent seafood restaurants with a sustainable seafood rap\u003c/strong>: Top picks from \u003cem>San Francisco's\u003c/em> \u003ca href=\"http://www.sanfranmag.com/story/the-new-school-of-fish\">\"Good Fish, Bad Fish\"\u003c/a> story by Erik Vance this year include \u003ca href=\"http://www.thebasin.com/\">The Basin\u003c/a> in Saratoga, \u003ca href=\"http://www.cooleatz.com/flea-st-cafe/index.html\">Flea St. Cafe\u003c/a> in Menlo Park, \u003ca href=\"http://www.nettiescrabshack.com/\">Nettie's Crab Shack\u003c/a>, \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a>, and \u003ca href=\"http://www.tatakisushibar.com/\">Tataki Sushi and Sake Bar\u003c/a> in San Francisco, \u003ca href=\"http://revivalbarandkitchen.com/\">Revival Bar & Kitchen\u003c/a> in Berkeley, and\u003ca href=\"http://www.zazurestaurant.com/\"> Zazu\u003c/a> in Santa Rosa. See how\u003ca href=\"http://www.sanfranmag.com/story/scoring-the-top-menus\"> 18 other big name Bay Area restaurants fared on the sustainable seafood\u003c/a> front in the magazine's story.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cem>Learn more about sustainable seafood:\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Read\u003c/strong> \u003ca href=\"http://www.fourfish.org/\">\u003cem>Four Fish: The Future of the Last Wild Food\u003c/em>\u003c/a> by Paul Greenberg, which documents the tenuous outlook for salmon, sea bass, cod, and tuna.\u003c/p>\n\u003cp>\u003cstrong>Follow\u003c/strong> the reporting of sustainable seafood writers such as former \u003cem>Gourmet\u003c/em> scribe Barry Estabrook of \u003ca href=\"http://politicsoftheplate.com/\">Politics of the Plate\u003c/a> and freelance food writer \u003ca href=\"http://www.leschin-hoar.com/clips.htm\">Clare Leschin-Hoar\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Watch\u003c/strong> Isabelle Rossellini's entertaining, educational, and amusing \u003ca href=\"http://www.sundancechannel.com/greenporno/\">Green Porno\u003c/a> series, which documents the plight of sea creatures and other animals.\u003c/p>\n\u003cp>\u003cstrong>See\u003c/strong> the seafood documentaries \u003ca href=\"https://theendofthelinemovie.com/\">The End of the Line\u003c/a> and \u003ca href=\"http://www.redgoldfilm.com/\">Red Gold\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Cook\u003c/strong> Find Mark Bittman's simple recipes for serving white fish fillet a dozen ways in the \u003ca href=\"http://www.nytimes.com/2011/04/03/magazine/mag-03Eat-t.html\">\u003cem>New York Times\u003c/em>\u003c/a>. Check out acclaimed seafood chef and National Geographic Fellow \u003ca href=\"http://www.bartonseaver.org/press\">Barton Seaver's\u003c/a> new cookbook \u003ca href=\"http://www.bartonseaver.org/\">\u003cem>For Cod and Country\u003c/em>\u003c/a> or Selengut's \u003cem>good fish\u003c/em>, which features fifteen types of Pacific Coast sea creatures (including clams, crabs, char, cod, salmon, scallops, squid, and sardines) in 75 recipes. Check out the \u003ca href=\"http://www.goodfishbook.com/gfb/index.asp\">instructional online videos\u003c/a> from the private chef and cooking teacher, who also blogs at \u003ca href=\"http://www.chefreinvented.com/\">chefreinvented\u003c/a>.\u003c/p>\n\u003cp>Got a sustainable seafood resource to share? Add your voice below.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Twin Cities Eats",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/pie-on-stick-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/pie-on-stick-500.jpg\" alt=\"Pie-on-a-Stick\" title=\"Pie-on-a-Stick\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30160\">\u003c/a>\u003cbr>\n\u003cem>Very Prairie Pie-on-a-Stick\u003c/em>\u003c/p>\n\u003cp>When bone-chilling, spit-freezing winter starts on Halloween and continues til Easter, as it often does in the northern reaches of the Upper Midwest, who could blame Minnesotans for going a little crazy when summer comes? Hibernating like bears (if bears had hockey, beer, and NPR) for six months of the year, Minnesotans follow their Scandinavian forebearers and swim, run, dance, bike, party, picnic, dine, and promenade like mad during their precious summer months, soaking up day after sunny, scorching day and basking through bath-warm twilights that linger long past dinnertime. \u003c/p>\n\u003cp>According to my 11-year-old niece, who has lived in a suburb of Minneapolis since 2006, \"everyone\" has a cabin on a lake, or at least a townhouse or condo-share with lake-splashing, dock-sunning privileges. Still, it seems like plenty of people have stuck around during this Fourth of July week in the Twin Cities, where I've been having a long-overdue family visit with my sister Amy and my nephew and nieces. I pick up a copy of \u003ca href=\"http://www.minnesotamonthly.com\">Minnesota Monthly\u003c/a> magazine at the\u003ca href=\"http://www.lindenhills.coop\"> Linden Hills Co-Op\u003c/a>, a kind of miniaturized \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/06/berkeley-bowl-west/\">Berkeley Bowl\u003c/a> of the prairie, where we go to pump our own Minnesota maple syrup out of a tall stainless-steel vat and pick up a few glass bottles of \u003ca href=\"http://www.cedarsummit.com\">Cedar Summit's\u003c/a> organic, pastured milk. Not surprisingly, the magazine's cover story is a round-up of the best in local foods, 146 of them, in fact, from Kalona sour cream and Birch Berry Wild Rice to Surly's Darkness Stout, along with dozens of other pickles, relishes, jams, butters, chocolates, yogurt, breads, syrups, meats, and beers chosen by longtime Minneapolis writer Dara Moskowitz Grumdahl. Elsewhere in the magazine, local NPR personality and \u003ca href=\"http://splendidtable.publicradio.org/\">Splendid Table\u003c/a> host Lynne Rossetto Kasper writes with pride that in her opinion, only California can compete with Minnesota when it comes to making and supporting high-quality, locally-sourced and -inspired food and drink. \u003c/p>\n\u003cp>My nephew, age 13, is a big fan of the octopus and frogs' legs at the tiny, quirky, molecular-gastronomy-influenced \u003ca href=\"http://www.facebook.com/travailkitchen\">Travail Kitchen and Amusements\u003c/a>, run by the kind of mustachioed, nose-ringed cool kids you'd see behind the bar at Alembic or in the kitchen at Nopa. Alas, it must be that all the cool kids have cabins, too, because Travail has shut down for the entire month of July, presumably for some lakeside R&R. (The fact that the un-air-conditioned restaurant is mostly a counter facing an open kitchen may have also encouraged a summertime shutdown.) \u003c/p>\n\u003cp>So my sister and I head to the more traditional \u003ca href=\"http://www.meritage-stpaul.com\">Meritage\u003c/a> (rhymes with heritage) in St. Paul, a spacious French brasserie with a white-tiled oyster bar (still a bit of a novelty in a city ringed with lakes but far, far away from any salt water) on one side and a crepe cart out front. We take a table on the sidewalk, the better to listen to the live music drifting over from a nearby plaza, where couples in everything from cowboy boots to flip-flops are dipping and two-stepping to Kevin Anthony and the Twin City Playboys, part of the \u003ca href=\"http://www.ordway.org/summerdance\">Ordway Summer Dance\u003c/a> series. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Our server, with a lavishly waxed and twirled mustache straight off the \u003ca href=\"http://www.flickr.com/photos/southerncalifornian/20149040/lightbox/\">sign at Tommy's Joynt\u003c/a>, hands us a stack of menus: cocktail and beer list, wine list, bar menu, dinner menu. At the top of the dinner menu are a handful of two-bite, $3 starters, including a demitasse of excellent chilled gazpacho, crunchy with minutely diced raw onion and peppers; a wee fresh-tuna taco; and a pyramid of \"compressed watermelon,\" vividly pink, which turns out to have been cryovaced to reduce its volume by two-thirds, condensing its cool, sweet wateriness into the essence of what Henry James called the two most beautiful words in the English language, \u003cem>summer afternoon. \u003c/em>\u003c/p>\n\u003cp>We follow our gazpacho with a martini glass of cool, jellied lobster consomme studded with a few chunks of lobster, veiled with a creamy layer of corn puree, and topped with a boutonniere of tiny basil leaves. Corn, lobster, basil: if I weren't already sitting outside, sipping white wine in a shoulder-baring sundress, one taste of these flavors would leave me no doubt that summer's in full swing. Peach and arugula salad sounds pleasant but predictable--what California-cuisine menu doesn't have a stone-fruit salad on offer right now?--but the execution is a delicious surprise. The peach slices, thin as coins and round as the moon, have been cooked sous-vide with vanilla and Muscat to a melting tenderness that would be heaven in a peach Melba with vanilla ice cream and a drizzle of raspberry coulis. But they're pretty fantastic just like this, under a tangle of snappy arugula scattered with toasted pistachios and shards of Parmesan. \u003c/p>\n\u003cp>Wild sea bass, with a texture caught between ceviche and crudo, is scattered with \"essence of celery,\" diced and juiced, adding a green, woodsy note to the supple fish. The $3 bites return on the dessert menu, and so we sample a macaron of the day, lavender-hued and stuffed with chewy-sweet fig, and a satiny espresso pot de creme topped with \u003ca href=\"http://twitter.com/#!/valrhonausa\">Valrhona\u003c/a> chocolate-crunch beads and a dab of whipped cream. \u003c/p>\n\u003cp>The next morning, even with thunderclouds threatening overhead, I can't resist a trip to the \u003ca href=\"http://www.millcityfarmersmarket.org\">Mill City Farmers Market\u003c/a>, one of the Twin Cities' largest and most popular open-air markets. As befitting its name, and Minnesota's history as a grain-producing and grain-milling center, there are several producers selling their own locally grown wheat, corn, rye, and oats. I buy a bag of organic, coarse-grained corn grits from \u003ca href=\"http://www.sunriseflourmill.com\">Sunrise Flour Mill\u003c/a>, then another bag of \u003ca href=\"http://www.prairiehollow.com\">Prairie Hollow Farm's\u003c/a> high-protein whole-wheat bread flour, milled from kulm, a rare heritage strain of wheat. Prairie Hollow's Pam Benike tells me that she farms organically on land that has been cultivated by her family for generations. She raises a little of everything: wheat, dairy cattle, vegetables, fruits, even what you might call gourmet weeds, very popular with her restaurant clients. For $2, I get a big bag of offbeat greens, including nettles, purslane, chickweed, plantain, and lambs' quarters. Nearby, \u003ca href=\"http://twitter.com/#!/veryprairie\">Very Prairie\u003c/a> is selling \"prairievore\" granola, excellent rhubarb ketchup, and a very \u003ca href=\"http://youtu.be/l-5Lr2IhB_o\">state-fair-ready treat\u003c/a>, pie on a stick. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/kohlrabi-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/kohlrabi-500.jpg\" alt=\"organic kohlrabi\" title=\"organic kohlrabi\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30162\">\u003c/a>\u003c/p>\n\u003cp>When you can't start planting until late April, July is still spring, and so despite the 90-degree heat, the produce on offer is mostly still green: lettuce, kale, chard, peas, lots of kohlrabi and tons of garlic scapes, plus new potatoes, beets, and carrots.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/scapes-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/scapes-500.jpg\" alt=\"Garlic Scapes\" title=\"Garlic Scapes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30161\">\u003c/a>\u003c/p>\n\u003cp>Garlic scapes, I'm told by one of the workers at Swede Lake Farms, are the curly shoots and buds of hardneck garlic, which grow best in cold climates, leaving California more prone to the mild-climate softneck types. No plums or peaches yet, but there's plenty of rhubarb for pie, plus raspberries, strawberries, and black caps, similar to black raspberries but seedier and less sweet. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/foxy-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/foxy-500.jpg\" alt=\"Foxy Falafel\" title=\"Foxy Falafel\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30157\">\u003c/a>\u003cbr>\nThe prepared foods are eclectic: pedal-powered fruit smoothies, made by Erica of \u003ca href=\"http://www.foxyfalafel.com\">Foxy Falafel\u003c/a> in a bike-powered blender; herring sandwiches and bacon-beer bratwursts from the \u003ca href=\"http://twitter.com/#!/chefshack1\">Chef Shack\u003c/a> truck; Himalayan momo dumplings across from puffy Swedish ebelskiver pancakes. Hmong families set up shop next to Mennonites and tattooed young farmers. Little kids lick ice cream cones from Sonny's (don't miss the black-currant sorbet) and dance to the perky tunes of \u003ca href=\"https://www.facebook.com/pages/Potluck-and-the-Hot-Dishes/100106373384405\">Potluck and the Hot Dishes\u003c/a>. It's all so very Minneapolis.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sign-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sign-500.jpg\" alt=\"Chef Shack truck\" title=\"Chef Shack truck\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30158\">\u003c/a>\u003cbr>\n\u003cem>Chef Shack truck signage\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.meritage-stpaul.com\">Meritage\u003c/a>\u003cbr>\nAddress: 410 St Peter St, St Paul, MN 55102\u003cbr>\nPhone: (651) 222-5670\u003cbr>\nFacebook:\u003ca href=\"http://www.facebook.com/pages/Meritage-St-Paul-Restaurant/147718774527\"> Meritage St Paul\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"@meritage_stpaul\">@meritage_stpaul\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.millcityfarmersmarket.org\">Mill City Farmers Market\u003c/a>\u003cbr>\nAddress: 704 S 2nd St, Minneapolis, MN 55415\u003cbr>\nPhone (612) 341-7580\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/Mill-City-Farmers-Market/201395383998\">Mill City Farmers Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/mcfarmersmkt\">@mcfarmersmkt\u003c/a>\u003c/p>\n\n",
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"excerpt": "What's on the menu in the Twin Cities? There's more to Minnesota than just food on a stick. Stephanie Rosenbaum cruises the farmers' market in Minneapolis and dines out in St. Paul. ",
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"description": "What's on the menu in the Twin Cities? There's more to Minnesota than just food on a stick. Stephanie Rosenbaum cruises the farmers' market in Minneapolis and dines out in St. Paul. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/pie-on-stick-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/pie-on-stick-500.jpg\" alt=\"Pie-on-a-Stick\" title=\"Pie-on-a-Stick\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30160\">\u003c/a>\u003cbr>\n\u003cem>Very Prairie Pie-on-a-Stick\u003c/em>\u003c/p>\n\u003cp>When bone-chilling, spit-freezing winter starts on Halloween and continues til Easter, as it often does in the northern reaches of the Upper Midwest, who could blame Minnesotans for going a little crazy when summer comes? Hibernating like bears (if bears had hockey, beer, and NPR) for six months of the year, Minnesotans follow their Scandinavian forebearers and swim, run, dance, bike, party, picnic, dine, and promenade like mad during their precious summer months, soaking up day after sunny, scorching day and basking through bath-warm twilights that linger long past dinnertime. \u003c/p>\n\u003cp>According to my 11-year-old niece, who has lived in a suburb of Minneapolis since 2006, \"everyone\" has a cabin on a lake, or at least a townhouse or condo-share with lake-splashing, dock-sunning privileges. Still, it seems like plenty of people have stuck around during this Fourth of July week in the Twin Cities, where I've been having a long-overdue family visit with my sister Amy and my nephew and nieces. I pick up a copy of \u003ca href=\"http://www.minnesotamonthly.com\">Minnesota Monthly\u003c/a> magazine at the\u003ca href=\"http://www.lindenhills.coop\"> Linden Hills Co-Op\u003c/a>, a kind of miniaturized \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/06/berkeley-bowl-west/\">Berkeley Bowl\u003c/a> of the prairie, where we go to pump our own Minnesota maple syrup out of a tall stainless-steel vat and pick up a few glass bottles of \u003ca href=\"http://www.cedarsummit.com\">Cedar Summit's\u003c/a> organic, pastured milk. Not surprisingly, the magazine's cover story is a round-up of the best in local foods, 146 of them, in fact, from Kalona sour cream and Birch Berry Wild Rice to Surly's Darkness Stout, along with dozens of other pickles, relishes, jams, butters, chocolates, yogurt, breads, syrups, meats, and beers chosen by longtime Minneapolis writer Dara Moskowitz Grumdahl. Elsewhere in the magazine, local NPR personality and \u003ca href=\"http://splendidtable.publicradio.org/\">Splendid Table\u003c/a> host Lynne Rossetto Kasper writes with pride that in her opinion, only California can compete with Minnesota when it comes to making and supporting high-quality, locally-sourced and -inspired food and drink. \u003c/p>\n\u003cp>My nephew, age 13, is a big fan of the octopus and frogs' legs at the tiny, quirky, molecular-gastronomy-influenced \u003ca href=\"http://www.facebook.com/travailkitchen\">Travail Kitchen and Amusements\u003c/a>, run by the kind of mustachioed, nose-ringed cool kids you'd see behind the bar at Alembic or in the kitchen at Nopa. Alas, it must be that all the cool kids have cabins, too, because Travail has shut down for the entire month of July, presumably for some lakeside R&R. (The fact that the un-air-conditioned restaurant is mostly a counter facing an open kitchen may have also encouraged a summertime shutdown.) \u003c/p>\n\u003cp>So my sister and I head to the more traditional \u003ca href=\"http://www.meritage-stpaul.com\">Meritage\u003c/a> (rhymes with heritage) in St. Paul, a spacious French brasserie with a white-tiled oyster bar (still a bit of a novelty in a city ringed with lakes but far, far away from any salt water) on one side and a crepe cart out front. We take a table on the sidewalk, the better to listen to the live music drifting over from a nearby plaza, where couples in everything from cowboy boots to flip-flops are dipping and two-stepping to Kevin Anthony and the Twin City Playboys, part of the \u003ca href=\"http://www.ordway.org/summerdance\">Ordway Summer Dance\u003c/a> series. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our server, with a lavishly waxed and twirled mustache straight off the \u003ca href=\"http://www.flickr.com/photos/southerncalifornian/20149040/lightbox/\">sign at Tommy's Joynt\u003c/a>, hands us a stack of menus: cocktail and beer list, wine list, bar menu, dinner menu. At the top of the dinner menu are a handful of two-bite, $3 starters, including a demitasse of excellent chilled gazpacho, crunchy with minutely diced raw onion and peppers; a wee fresh-tuna taco; and a pyramid of \"compressed watermelon,\" vividly pink, which turns out to have been cryovaced to reduce its volume by two-thirds, condensing its cool, sweet wateriness into the essence of what Henry James called the two most beautiful words in the English language, \u003cem>summer afternoon. \u003c/em>\u003c/p>\n\u003cp>We follow our gazpacho with a martini glass of cool, jellied lobster consomme studded with a few chunks of lobster, veiled with a creamy layer of corn puree, and topped with a boutonniere of tiny basil leaves. Corn, lobster, basil: if I weren't already sitting outside, sipping white wine in a shoulder-baring sundress, one taste of these flavors would leave me no doubt that summer's in full swing. Peach and arugula salad sounds pleasant but predictable--what California-cuisine menu doesn't have a stone-fruit salad on offer right now?--but the execution is a delicious surprise. The peach slices, thin as coins and round as the moon, have been cooked sous-vide with vanilla and Muscat to a melting tenderness that would be heaven in a peach Melba with vanilla ice cream and a drizzle of raspberry coulis. But they're pretty fantastic just like this, under a tangle of snappy arugula scattered with toasted pistachios and shards of Parmesan. \u003c/p>\n\u003cp>Wild sea bass, with a texture caught between ceviche and crudo, is scattered with \"essence of celery,\" diced and juiced, adding a green, woodsy note to the supple fish. The $3 bites return on the dessert menu, and so we sample a macaron of the day, lavender-hued and stuffed with chewy-sweet fig, and a satiny espresso pot de creme topped with \u003ca href=\"http://twitter.com/#!/valrhonausa\">Valrhona\u003c/a> chocolate-crunch beads and a dab of whipped cream. \u003c/p>\n\u003cp>The next morning, even with thunderclouds threatening overhead, I can't resist a trip to the \u003ca href=\"http://www.millcityfarmersmarket.org\">Mill City Farmers Market\u003c/a>, one of the Twin Cities' largest and most popular open-air markets. As befitting its name, and Minnesota's history as a grain-producing and grain-milling center, there are several producers selling their own locally grown wheat, corn, rye, and oats. I buy a bag of organic, coarse-grained corn grits from \u003ca href=\"http://www.sunriseflourmill.com\">Sunrise Flour Mill\u003c/a>, then another bag of \u003ca href=\"http://www.prairiehollow.com\">Prairie Hollow Farm's\u003c/a> high-protein whole-wheat bread flour, milled from kulm, a rare heritage strain of wheat. Prairie Hollow's Pam Benike tells me that she farms organically on land that has been cultivated by her family for generations. She raises a little of everything: wheat, dairy cattle, vegetables, fruits, even what you might call gourmet weeds, very popular with her restaurant clients. For $2, I get a big bag of offbeat greens, including nettles, purslane, chickweed, plantain, and lambs' quarters. Nearby, \u003ca href=\"http://twitter.com/#!/veryprairie\">Very Prairie\u003c/a> is selling \"prairievore\" granola, excellent rhubarb ketchup, and a very \u003ca href=\"http://youtu.be/l-5Lr2IhB_o\">state-fair-ready treat\u003c/a>, pie on a stick. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/kohlrabi-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/kohlrabi-500.jpg\" alt=\"organic kohlrabi\" title=\"organic kohlrabi\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30162\">\u003c/a>\u003c/p>\n\u003cp>When you can't start planting until late April, July is still spring, and so despite the 90-degree heat, the produce on offer is mostly still green: lettuce, kale, chard, peas, lots of kohlrabi and tons of garlic scapes, plus new potatoes, beets, and carrots.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/scapes-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/scapes-500.jpg\" alt=\"Garlic Scapes\" title=\"Garlic Scapes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30161\">\u003c/a>\u003c/p>\n\u003cp>Garlic scapes, I'm told by one of the workers at Swede Lake Farms, are the curly shoots and buds of hardneck garlic, which grow best in cold climates, leaving California more prone to the mild-climate softneck types. No plums or peaches yet, but there's plenty of rhubarb for pie, plus raspberries, strawberries, and black caps, similar to black raspberries but seedier and less sweet. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/foxy-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/foxy-500.jpg\" alt=\"Foxy Falafel\" title=\"Foxy Falafel\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30157\">\u003c/a>\u003cbr>\nThe prepared foods are eclectic: pedal-powered fruit smoothies, made by Erica of \u003ca href=\"http://www.foxyfalafel.com\">Foxy Falafel\u003c/a> in a bike-powered blender; herring sandwiches and bacon-beer bratwursts from the \u003ca href=\"http://twitter.com/#!/chefshack1\">Chef Shack\u003c/a> truck; Himalayan momo dumplings across from puffy Swedish ebelskiver pancakes. Hmong families set up shop next to Mennonites and tattooed young farmers. Little kids lick ice cream cones from Sonny's (don't miss the black-currant sorbet) and dance to the perky tunes of \u003ca href=\"https://www.facebook.com/pages/Potluck-and-the-Hot-Dishes/100106373384405\">Potluck and the Hot Dishes\u003c/a>. It's all so very Minneapolis.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sign-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sign-500.jpg\" alt=\"Chef Shack truck\" title=\"Chef Shack truck\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30158\">\u003c/a>\u003cbr>\n\u003cem>Chef Shack truck signage\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.meritage-stpaul.com\">Meritage\u003c/a>\u003cbr>\nAddress: 410 St Peter St, St Paul, MN 55102\u003cbr>\nPhone: (651) 222-5670\u003cbr>\nFacebook:\u003ca href=\"http://www.facebook.com/pages/Meritage-St-Paul-Restaurant/147718774527\"> Meritage St Paul\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"@meritage_stpaul\">@meritage_stpaul\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://www.millcityfarmersmarket.org\">Mill City Farmers Market\u003c/a>\u003cbr>\nAddress: 704 S 2nd St, Minneapolis, MN 55415\u003cbr>\nPhone (612) 341-7580\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/Mill-City-Farmers-Market/201395383998\">Mill City Farmers Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/mcfarmersmkt\">@mcfarmersmkt\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Custom Winemaker Crushpad Grows Up",
"title": "Custom Winemaker Crushpad Grows Up",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_29997\" class=\"wp-caption alignleft\" style=\"max-width: 285px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Crushpad2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Crushpad2.jpg\" alt=\"Crushpad banner\" title=\"Crushpad banner\" width=\"285\" height=\"450\" class=\"size-full wp-image-29997\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Photo credit: Crushpad\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>From its San Francisco garagista roots to its new spot on the big stage in Sonoma, \u003ca href=\"http://www.crushpadwine.com\">Crushpad\u003c/a> is on the way to becoming a \u003ca href=\"http://en.wikipedia.org/wiki/Hewlett-Packard\">Hewlett Packard\u003c/a> success story for the wine industry. The custom crush operation, which was founded seven years ago in a Bay Area garage, just moved into its latest digs: The historic \u003ca href=\"http://www.sebastiani.com/\">Sebastiani Winery\u003c/a> near downtown Sonoma. The story behind how Crushpad got there may be just as interesting as the community winery’s plans for its new production space and experiential wine tasting bar.\u003cbr>\n\u003c/p>\n\u003cp>\u003cstrong>The Crushpad story\u003c/strong>\u003c/p>\n\u003cp>In 2002 \u003ca href=\"http://www.crushpadwine.com/_bios/michael_brill.php\">Michael Brill\u003c/a>, then a Silicon Valley software engineer, tore up his backyard in the Potrero Hill neighborhood of San Francisco and planted Pinot Noir grapes. By the 2003 harvest, Brill was making wine out of his tiny garage with the help of several volunteer neighbors. The urbanite enthusiasm to make wine and Brill’s difficulty holding down what had become a second job led him to launch Crushpad. One of the first custom crush facilities for hobbyists and small scale labels, it took off. Crushpad is now in \u003ca href=\"http://www.crushpadwine.com/make/bordeaux\">Bordeaux\u003c/a> and exploring Asia. Brill made a decision early on to source fruit from some of the best vineyards in California. This meant his model would be small lot, high-end wines. The minimum order is a barrel, which ranges in price from six thousand dollars to ten thousand dollars, depending on the type of fruit. \u003c/p>\n\u003cp>While Japanese pop stars and Hollywood film directors are among the clientele, public media producers, like myself, can get in on a \u003ca href=\"http://www.crushnet.com/groups/14530\">Share A Barrel program\u003c/a> which matches up ten folks for one barrel. When we bottle next month, I’ll get six cases of low oak Chardonnay from the Santa Lucia Highlands for which I had a Crushpad artist help me design my wine label. I also get to attend crush, blending and tasting sessions and other events. I harbor no fantasies of making money from wine making, it’s an expensive business. Still, about half of Crushpad’s clientele are commerce clients who pay for support in seeking licensing, promoting and selling their wines.\u003cbr clear=\"all\"> \u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/63801170@N00/308904468/in/set-72157624740113324\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/crushpadwines.jpg\" alt=\"crushpad client wines\" title=\"crushpad client wines\" width=\"500\" height=\"416\" class=\"alignnone size-full wp-image-30059\">\u003c/a>\u003cbr>\n\u003cem>Crushpad client wine. Photo credit: Crushpad\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since it’s urban beginnings, Crushpad has offered \u003ca href=\"http://www.crushpadwine.com/make/crushnet\">Crushnet\u003c/a>, an online winemaking support service. \u003c/p>\n\u003cblockquote>\u003cp>“You can be sitting on your sofa in Shanghai drinking a glass of Bordeaux and see all the stats on your wine in Sonoma and when the time comes to do a final blend on your wine you can request barrel samples be shipped to you. The client can literally sit at their dining room table and meet with the winemaker over the phone, or Skype, and come up with the final blend,” says Mark Marinozzi, Vice President of Marketing for Crushpad.\u003c/p>\u003c/blockquote>\n\u003cp>The idea of buying grapes from a vineyard and paying a custom crush winery to make them into wine is nothing new. In fact, the high cost of land in places like Napa is what helped give custom crush facilities their start. During the recession larger companies like \u003ca href=\"http://www.bintobottle.com/\">Bin to Bottle\u003c/a>, \u003ca href=\"http://owlridgews.com/\">Owl Ridge Services\u003c/a> and \u003ca href=\"http://www.napawineco.com/index.html\">Napa Wine Company\u003c/a> benefited from growers with unsold grapes. But smaller custom crush places that serve hobbyists and small commercial labels, like Crushpad, saw their non-commerce clients dip. But now they are seeing an uptick and just this week an indy custom crush facility called \u003ca href=\"http://www.dpwineworks.com/\">DogPatch WineWorks\u003c/a> launched in Crushpad’s home haunt. While this might be good news for DIY vinophiles, who miss making wine in the city, there is some \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/07/dogpatch_wineworks_replaces_cr.php\">controversy fermenting\u003c/a>. The folks behind WineWorks include a former Crushpad staff member and investor unhappy with the company’s move to the wine country.\u003c/p>\n\u003cp>\u003cstrong>Surviving the downturn\u003c/strong>\u003c/p>\n\u003cp>It can be hard to turn a profit when you are a custom crush facility sourcing expensive fruit and every member has a vote in how their wine is made. But the company’s high end, small lot production model may have helped them survive the recent recession. Marinozzi explains, \u003c/p>\n\u003cblockquote>\u003cp>\"A lot of the luxury brands that were in the 50,000 case range were very reliant on restaurants, bars and national chain accounts -- then the recession hit and they had to start discounting. You see brands go from $35.00 to $18.99. They were built up as a luxury player and now they are in Safeway.\"\u003c/p>\u003c/blockquote>\n\u003cp> Online flash sales and \u003ca href=\"http://cinderellawine.com/\">discount sites\u003c/a> have become commonplace as wineries try to reduce idle inventory. Marinozzi says cutting deals and degrading brand image has had a downward effect on the marketplace. \u003c/p>\n\u003cblockquote>\u003cp> \"Your \u003ca href=\"http://www.fleurdelyssf.com/\">Fleur de Lys\u003c/a> and \u003ca href=\"http://www.frenchlaundry.com/\">French Laundrys\u003c/a> were not going to keep wine on their list that you could find in a grocery store. So the opportunity for the ultra small lot winemaker is right there to fill the void that was created by this downturn so a lot of Crushpad’s clients took advantage of that.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Visitor-center.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Visitor-center.jpg\" alt=\"Outside of Crushpads tasting room and visitor center\" title=\"Outside of Crushpads visitor center\" width=\"500\" height=\"300\" class=\"size-full wp-image-29992\">\u003c/a>\u003cbr>\n\u003cem>Outside Crushpad's new tasting room. Photo Credit: Crushpad\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>New Home\u003c/strong>\u003c/p>\n\u003cp>Just like any other Bay Area renter, Crushpad has had to move a lot. The company, which started in Brill’s garage, moved to a warehouse in San Francisco’s Mission neighborhood then, again, to a larger space in the city and then to Napa to rent space from the \u003ca href=\"http://www.silveradotrail.com/view.aspx?ID=37\">Silverado Trail Wine Studios\u003c/a>. The latest move to Sonoma is the one that Marinozzi says makes all the difference. \u003c/p>\n\u003cblockquote>\u003cp>\"\u003ca href=\"http://www.sebastiani.com/\">Sebastiani\u003c/a> is a world class operation. It's a campus with flexibility between doing small lot production and large production and we can build up and really make it our own.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Barrelroom1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Barrelroom1.jpg\" alt=\"Crushpad barrel room\" title=\"Crushpad barrel room\" width=\"500\" height=\"300\" class=\"size-full wp-image-30012\">\u003c/a>\u003cbr>\n\u003cem>Crushpad's barrel room. Photo Credit: Crushpad\u003c/em>\u003c/p>\n\u003cp>Crushpad will exist side by side with the Sebastiani winery which is owned by \u003ca href=\"http://www.foleyfamilywines.com//index.cfm\">Foley Family Wines\u003c/a>. Bill Foley, now a principal investor in Crushpad, has created more space at Sebastiani after decreasing its production to focus on high-end wines. The financing deal gives Crushpad more than five thousand feet of production space plus office space, a VIP area for commerce clients and a tasting bar that will feature Crushpad client wines. You can get an idea of the new visitors center from this rough, artist rendering:\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=2_-N4uBVLWY]\u003c/p>\n\u003cp>\u003cstrong>The Exploratorium of the Wine Industry\u003c/strong>\u003c/p>\n\u003cp>Crushpad will continue to offer wine blending and sensory analysis classes. But the new addition for consumers will be interactive multimedia stations in the wine tasting room. Visitors will be able to use prepaid cards to operate self-pouring dispensers that allow then to taste along to a number of videos showing all the elements of winemaking. \u003c/p>\n\u003cblockquote>\u003cp>\"For example, you might watch one on the vineyards of the Sonoma coast and cool climate winemaking while trying four different wines under different weather conditions. There will be this opportunity to experience the \u003ca href=\"http://www.exploratorium.edu/\">Exploratorium\u003c/a> of the wine industry through the experience stations or take it a step higher and get involved in a class.\" says Marinozzi.\u003c/p>\u003c/blockquote>\n\u003cp> Crushpad's new tasting bar and visitor center will open this fall. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\nWebsite: \u003ca href=\"http://www.crushpadwine.com/\">Crushpad\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/crushpad\">@crushpad\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/crushpad\">Crushpad\u003c/a>\u003cbr>\nFlickr: \u003ca href=\"http://www.flickr.com/photos/63801170@N00/\">crushpadwine\u003c/a>\u003cbr>\nYouTube: \u003ca href=\"http://www.youtube.com/user/crushpadvideo\">Crushpad video channel\u003c/a>\u003cbr>\nLocation: \u003ca href=\"http://maps.google.com/maps?q=Crushpad,+4th+Street+East,+Sonoma,+CA+95476&hl=en&sll=38.299569,-122.446318&sspn=0.048431,0.064545&z=16\">Map\u003c/a>\u003c/p>\n\n",
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"excerpt": "San Francisco's one time neighborhood winery, Crushpad, now plays with the wine country big guys.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_29997\" class=\"wp-caption alignleft\" style=\"max-width: 285px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Crushpad2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Crushpad2.jpg\" alt=\"Crushpad banner\" title=\"Crushpad banner\" width=\"285\" height=\"450\" class=\"size-full wp-image-29997\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Photo credit: Crushpad\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>From its San Francisco garagista roots to its new spot on the big stage in Sonoma, \u003ca href=\"http://www.crushpadwine.com\">Crushpad\u003c/a> is on the way to becoming a \u003ca href=\"http://en.wikipedia.org/wiki/Hewlett-Packard\">Hewlett Packard\u003c/a> success story for the wine industry. The custom crush operation, which was founded seven years ago in a Bay Area garage, just moved into its latest digs: The historic \u003ca href=\"http://www.sebastiani.com/\">Sebastiani Winery\u003c/a> near downtown Sonoma. The story behind how Crushpad got there may be just as interesting as the community winery’s plans for its new production space and experiential wine tasting bar.\u003cbr>\n\u003c/p>\n\u003cp>\u003cstrong>The Crushpad story\u003c/strong>\u003c/p>\n\u003cp>In 2002 \u003ca href=\"http://www.crushpadwine.com/_bios/michael_brill.php\">Michael Brill\u003c/a>, then a Silicon Valley software engineer, tore up his backyard in the Potrero Hill neighborhood of San Francisco and planted Pinot Noir grapes. By the 2003 harvest, Brill was making wine out of his tiny garage with the help of several volunteer neighbors. The urbanite enthusiasm to make wine and Brill’s difficulty holding down what had become a second job led him to launch Crushpad. One of the first custom crush facilities for hobbyists and small scale labels, it took off. Crushpad is now in \u003ca href=\"http://www.crushpadwine.com/make/bordeaux\">Bordeaux\u003c/a> and exploring Asia. Brill made a decision early on to source fruit from some of the best vineyards in California. This meant his model would be small lot, high-end wines. The minimum order is a barrel, which ranges in price from six thousand dollars to ten thousand dollars, depending on the type of fruit. \u003c/p>\n\u003cp>While Japanese pop stars and Hollywood film directors are among the clientele, public media producers, like myself, can get in on a \u003ca href=\"http://www.crushnet.com/groups/14530\">Share A Barrel program\u003c/a> which matches up ten folks for one barrel. When we bottle next month, I’ll get six cases of low oak Chardonnay from the Santa Lucia Highlands for which I had a Crushpad artist help me design my wine label. I also get to attend crush, blending and tasting sessions and other events. I harbor no fantasies of making money from wine making, it’s an expensive business. Still, about half of Crushpad’s clientele are commerce clients who pay for support in seeking licensing, promoting and selling their wines.\u003cbr clear=\"all\"> \u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/63801170@N00/308904468/in/set-72157624740113324\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/crushpadwines.jpg\" alt=\"crushpad client wines\" title=\"crushpad client wines\" width=\"500\" height=\"416\" class=\"alignnone size-full wp-image-30059\">\u003c/a>\u003cbr>\n\u003cem>Crushpad client wine. Photo credit: Crushpad\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since it’s urban beginnings, Crushpad has offered \u003ca href=\"http://www.crushpadwine.com/make/crushnet\">Crushnet\u003c/a>, an online winemaking support service. \u003c/p>\n\u003cblockquote>\u003cp>“You can be sitting on your sofa in Shanghai drinking a glass of Bordeaux and see all the stats on your wine in Sonoma and when the time comes to do a final blend on your wine you can request barrel samples be shipped to you. The client can literally sit at their dining room table and meet with the winemaker over the phone, or Skype, and come up with the final blend,” says Mark Marinozzi, Vice President of Marketing for Crushpad.\u003c/p>\u003c/blockquote>\n\u003cp>The idea of buying grapes from a vineyard and paying a custom crush winery to make them into wine is nothing new. In fact, the high cost of land in places like Napa is what helped give custom crush facilities their start. During the recession larger companies like \u003ca href=\"http://www.bintobottle.com/\">Bin to Bottle\u003c/a>, \u003ca href=\"http://owlridgews.com/\">Owl Ridge Services\u003c/a> and \u003ca href=\"http://www.napawineco.com/index.html\">Napa Wine Company\u003c/a> benefited from growers with unsold grapes. But smaller custom crush places that serve hobbyists and small commercial labels, like Crushpad, saw their non-commerce clients dip. But now they are seeing an uptick and just this week an indy custom crush facility called \u003ca href=\"http://www.dpwineworks.com/\">DogPatch WineWorks\u003c/a> launched in Crushpad’s home haunt. While this might be good news for DIY vinophiles, who miss making wine in the city, there is some \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/07/dogpatch_wineworks_replaces_cr.php\">controversy fermenting\u003c/a>. The folks behind WineWorks include a former Crushpad staff member and investor unhappy with the company’s move to the wine country.\u003c/p>\n\u003cp>\u003cstrong>Surviving the downturn\u003c/strong>\u003c/p>\n\u003cp>It can be hard to turn a profit when you are a custom crush facility sourcing expensive fruit and every member has a vote in how their wine is made. But the company’s high end, small lot production model may have helped them survive the recent recession. Marinozzi explains, \u003c/p>\n\u003cblockquote>\u003cp>\"A lot of the luxury brands that were in the 50,000 case range were very reliant on restaurants, bars and national chain accounts -- then the recession hit and they had to start discounting. You see brands go from $35.00 to $18.99. They were built up as a luxury player and now they are in Safeway.\"\u003c/p>\u003c/blockquote>\n\u003cp> Online flash sales and \u003ca href=\"http://cinderellawine.com/\">discount sites\u003c/a> have become commonplace as wineries try to reduce idle inventory. Marinozzi says cutting deals and degrading brand image has had a downward effect on the marketplace. \u003c/p>\n\u003cblockquote>\u003cp> \"Your \u003ca href=\"http://www.fleurdelyssf.com/\">Fleur de Lys\u003c/a> and \u003ca href=\"http://www.frenchlaundry.com/\">French Laundrys\u003c/a> were not going to keep wine on their list that you could find in a grocery store. So the opportunity for the ultra small lot winemaker is right there to fill the void that was created by this downturn so a lot of Crushpad’s clients took advantage of that.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Visitor-center.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Visitor-center.jpg\" alt=\"Outside of Crushpads tasting room and visitor center\" title=\"Outside of Crushpads visitor center\" width=\"500\" height=\"300\" class=\"size-full wp-image-29992\">\u003c/a>\u003cbr>\n\u003cem>Outside Crushpad's new tasting room. Photo Credit: Crushpad\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>New Home\u003c/strong>\u003c/p>\n\u003cp>Just like any other Bay Area renter, Crushpad has had to move a lot. The company, which started in Brill’s garage, moved to a warehouse in San Francisco’s Mission neighborhood then, again, to a larger space in the city and then to Napa to rent space from the \u003ca href=\"http://www.silveradotrail.com/view.aspx?ID=37\">Silverado Trail Wine Studios\u003c/a>. The latest move to Sonoma is the one that Marinozzi says makes all the difference. \u003c/p>\n\u003cblockquote>\u003cp>\"\u003ca href=\"http://www.sebastiani.com/\">Sebastiani\u003c/a> is a world class operation. It's a campus with flexibility between doing small lot production and large production and we can build up and really make it our own.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Barrelroom1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/Barrelroom1.jpg\" alt=\"Crushpad barrel room\" title=\"Crushpad barrel room\" width=\"500\" height=\"300\" class=\"size-full wp-image-30012\">\u003c/a>\u003cbr>\n\u003cem>Crushpad's barrel room. Photo Credit: Crushpad\u003c/em>\u003c/p>\n\u003cp>Crushpad will exist side by side with the Sebastiani winery which is owned by \u003ca href=\"http://www.foleyfamilywines.com//index.cfm\">Foley Family Wines\u003c/a>. Bill Foley, now a principal investor in Crushpad, has created more space at Sebastiani after decreasing its production to focus on high-end wines. The financing deal gives Crushpad more than five thousand feet of production space plus office space, a VIP area for commerce clients and a tasting bar that will feature Crushpad client wines. You can get an idea of the new visitors center from this rough, artist rendering:\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/2_-N4uBVLWY'\n title='//www.youtube.com/embed/2_-N4uBVLWY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The Exploratorium of the Wine Industry\u003c/strong>\u003c/p>\n\u003cp>Crushpad will continue to offer wine blending and sensory analysis classes. But the new addition for consumers will be interactive multimedia stations in the wine tasting room. Visitors will be able to use prepaid cards to operate self-pouring dispensers that allow then to taste along to a number of videos showing all the elements of winemaking. \u003c/p>\n\u003cblockquote>\u003cp>\"For example, you might watch one on the vineyards of the Sonoma coast and cool climate winemaking while trying four different wines under different weather conditions. There will be this opportunity to experience the \u003ca href=\"http://www.exploratorium.edu/\">Exploratorium\u003c/a> of the wine industry through the experience stations or take it a step higher and get involved in a class.\" says Marinozzi.\u003c/p>\u003c/blockquote>\n\u003cp> Crushpad's new tasting bar and visitor center will open this fall. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Links:\u003c/strong>\u003cbr>\nWebsite: \u003ca href=\"http://www.crushpadwine.com/\">Crushpad\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/crushpad\">@crushpad\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/crushpad\">Crushpad\u003c/a>\u003cbr>\nFlickr: \u003ca href=\"http://www.flickr.com/photos/63801170@N00/\">crushpadwine\u003c/a>\u003cbr>\nYouTube: \u003ca href=\"http://www.youtube.com/user/crushpadvideo\">Crushpad video channel\u003c/a>\u003cbr>\nLocation: \u003ca href=\"http://maps.google.com/maps?q=Crushpad,+4th+Street+East,+Sonoma,+CA+95476&hl=en&sll=38.299569,-122.446318&sspn=0.048431,0.064545&z=16\">Map\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Farmers Market Profile: SF Pops' Rebecca Rouas",
"title": "Farmers Market Profile: SF Pops' Rebecca Rouas",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sfpops1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sfpops1.jpg\" alt=\"SF Pops\" title=\"SF Pops\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-29982\">\u003c/a>\u003cbr>\nRebecca Rouas of \u003ca href=\"http://www.facebook.com/pages/SF-POPS/180867771965547\">SF Pops\u003c/a> has a contagious enthusiasm for her business, her product, and just for people in general. It's obvious she's a former educator; kids practically flock to her farmers market booth and it's not just for the popsicles themselves: her warm smile and encouragement to try new, potentially unfamiliar flavors (chocolate avocado!) elicit excitement from customers and vendors alike. On an average afternoon, you'll see Rebecca's chalkboard sign advertising flavors including Strawberry Chocolate, Vanilla Orange, Strawberry Lemonade, Mandarin Beet, and Blood Orange Mint. New additions appear when inspiration hits or when new seasonal fruits hit the stands. \u003c/p>\n\u003cp>On an early Saturday morning full of little sleep and lots of schlepping, Rebecca and husband Sean's warm smile and positive energy are always a welcome sight. And some of this absolutely must be one of the reasons their business has taken off so quickly, so I set out to learn more about the origin of the company, why Rebecca and Sean hang in there even on rainy days at the market, and how she envisions the business growing. \u003c/p>\n\u003cp>\u003cstrong> 1. Tell me a little about your business and how/why you decided to start it.\u003c/strong>\u003cbr>\n SF POPS makes seasonal fruit ice pops made from locally-sourced produce. Our goal is to provide a sustainable, tasty treat for kids and adults alike. I really enjoy experimenting with innovative flavor combinations like plum honey cardamom, but it is also a pleasure to make the kid pleasers like strawberry lemonade. The idea for SF POPS stems from a recent trip to Oahu where I had an Ono Pop-- a locally sourced fruit pop. I had the Passion-Orange-Guave (POG), and it was incredible. I realized that the abundance of awesome local produce in California would allow me to do something similar in the Bay Area. \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>\n Absolutely. Bay Area folks appreciate a healthy, local, sustainable product. Also, the love of food in the Bay Area results in a lot of interest in my product. Finally, and most important to me, I am able to get all of my produce from within a 200 mile radius of the North Bay. \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>\nThe social aspect. For me, I am able to interact with people when I work, which beats sitting at a computer any day. I have also become educated about local produce, seasonal availability and varieties, and I also use my business as an opportunity to educate my customers about the same. Finally, I enjoy watching people eat a Meyer Lemon Honey Mint pop so I can watch them pucker at first lick.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>4. What challenges are you facing right now in terms of growth or vision?\u003c/strong>\u003cbr>\nMy biggest challenge right now is getting SF POPS from the stall to the grocery store freezer. Although the farmers markets are a wonderful sales outlet, the ice pop season is limited and will be wrapping up at the end of September. Ideally, SF POPS will still be available for purchase without me having to sit out in soggy, cold weather. \u003c/p>\n\u003cp>\u003cstrong>5. What inspires you, day to day?\u003c/strong>\u003cbr>\nMotivated people. When I meet or hear about people who have their acts together I am inspired. It has been exhausting starting a small business, and I often felt like calling it off and taking a seat back on the couch. \u003c/p>\n\u003cp>\u003cstrong>6. What are your goals for the future of SF Pops?\u003c/strong>\u003cbr>\nKeep on selling pops, push to get pops at birthday parties, get pops into small grocery stores, and come back next season with even more incredible ice pops!\u003c/p>\n\u003cp>\u003cstrong>Find SF Pops at the following Farmers Markets\u003c/strong>: Fairfax Market Wednesdays 4-8 p.m., Civic Center San Rafael Market Thursdays 8-1, p.m., Marin Country Mart Saturdays 9-2. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Follow SF pops\u003c/strong> on \u003ca href=\"http://twitter.com/#!/sficepops\">twitter\u003c/a> for new flavors and locations\u003cbr>\n\u003cstrong>Like SF Pops\u003c/strong> on \u003ca href=\"http://www.facebook.com/pages/SF-POPS/180867771965547\">Facebook \u003c/a>to stay in the loop \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>4. What challenges are you facing right now in terms of growth or vision?\u003c/strong>\u003cbr>\nMy biggest challenge right now is getting SF POPS from the stall to the grocery store freezer. Although the farmers markets are a wonderful sales outlet, the ice pop season is limited and will be wrapping up at the end of September. Ideally, SF POPS will still be available for purchase without me having to sit out in soggy, cold weather. \u003c/p>\n\u003cp>\u003cstrong>5. What inspires you, day to day?\u003c/strong>\u003cbr>\nMotivated people. When I meet or hear about people who have their acts together I am inspired. It has been exhausting starting a small business, and I often felt like calling it off and taking a seat back on the couch. \u003c/p>\n\u003cp>\u003cstrong>6. What are your goals for the future of SF Pops?\u003c/strong>\u003cbr>\nKeep on selling pops, push to get pops at birthday parties, get pops into small grocery stores, and come back next season with even more incredible ice pops!\u003c/p>\n\u003cp>\u003cstrong>Find SF Pops at the following Farmers Markets\u003c/strong>: Fairfax Market Wednesdays 4-8 p.m., Civic Center San Rafael Market Thursdays 8-1, p.m., Marin Country Mart Saturdays 9-2. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Follow SF pops\u003c/strong> on \u003ca href=\"http://twitter.com/#!/sficepops\">twitter\u003c/a> for new flavors and locations\u003cbr>\n\u003cstrong>Like SF Pops\u003c/strong> on \u003ca href=\"http://www.facebook.com/pages/SF-POPS/180867771965547\">Facebook \u003c/a>to stay in the loop \u003c/p>\n\n\u003c/div>\u003c/p>",
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"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
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