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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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"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
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"bio": "Vi Zahajszky, originally from Hungary, Boston, and New York, drove across the country to San Francisco a few years ago with her husband Chris and a rescue pup named The Bandit. By day she works at KQED and is involved in the station's new media efforts. By night, her passions lie in vegan food and fashion. Her own blog, \u003ca href=\"http://plantmade.me/\">plantmade\u003c/a>, focuses on vegan and cruelty-free fashion. She is a fashion writer for eco-conscious website \u003ca href=\"http://www.onegreenplanet.org/\">One Green Planet\u003c/a>, and has contributed to SF vegan lifestyle blog \u003ca href=\"http://vegansaurus.com/\">Vegansaurus\u003c/a> and San Diego food blog \u003ca href=\"http://www.pizzellesbakery.com/blog/\">Pizzelles\u003c/a>.\r\nCurrently studying fashion design and pattern-making at Apparel Arts in San Francisco, she has plans to eventually develop a vegan clothing line. You can find her on \u003ca href=\"http://www.facebook.com/?ref=logo#!/pages/Plantmade/202383299779143\">facebook\u003c/a> and on twitter \u003ca href=\"http://twitter.com/#!/plantmade\">@plantmade\u003c/a>.",
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"disqusTitle": "A Tower of Chocolate: The Three-Layer Fourth of July Chocolate Cake",
"title": "A Tower of Chocolate: The Three-Layer Fourth of July Chocolate Cake",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-5.jpg\">\u003cimg class=\"alignnone size-full wp-image-29728\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-5.jpg\" alt=\"Fourth of July Cake\" width=\"375\" height=\"330\">\u003c/a>\u003c/p>\n\u003cp>It's that time of year again -- the grills are uncovered, fireworks stands [used to] start popping up near busy intersections, and everyone and their mother is digging through cookbooks in search of Fourth of July recipes. This week, kids will be running around with sparklers while mom and dad solidify plans for their annual Independence Day barbecue.\u003c/p>\n\u003cp>While grilled goodies are usually at the top of everyone's mind on July 4th, there's still the all-important matter of dessert. It seems like every year, someone makes the \u003ca title=\"American Flag Cake Recipe\" href=\"http://pardonmycrumbs.blogspot.com/2010/07/flag-cake-ina-garten-patriotic.html\">traditional sheet cake that looks like the American flag\u003c/a>. You know the style: It's huge and white with a square of blueberries for the star portion of the flag, and row upon row of strawberries and frosting dollops to make up the stripes. It's a good cake, one that I've eaten and enjoyed countless times. Yes, I said countless. Which means I'm really, really bored with the same old flag cake, which I've been eating for 30-something years.\u003c/p>\n\u003cp>This year I decided to shake it up a little. I eschewed the white cake for something richer (chocolate! ganache!). Since it's Independence Day I decided to keep the red, white and blue decorations, but I sat down and thought about the best way to go about using these colors without recreating the hackneyed flag design (to you lovers of the flag cake, really, no offense). After a few days of pondering I decided to create a layer cake for a more interesting look, with half of the fruit on the \u003cem>inside\u003c/em> of the cake, peeking out the sides.\u003c/p>\n\u003cp>I think you'll like the end result: A rich, smokey cake with light, colorful accents of summer fruit and whipped cream. Kids will love the headiness of the chocolate, and adults will appreciate the departure from the norm.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-side.jpg\">\u003cimg class=\"alignnone size-full wp-image-29723\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-side.jpg\" alt=\"Fourth of July Cake\" width=\"300\" height=\"450\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>A Tower of Chocolate: The Three-Layer Fourth of July Chocolate Cake\u003c/strong>\u003cbr>\n\u003cstrong>Makes:\u003c/strong> One really thick 9\" cake, which will be cut into three layers servings\u003cbr>\n\u003cstrong>Prep time: \u003c/strong> 60 minutes, including decorating\u003cbr>\n\u003cstrong>Cook time: \u003c/strong> 50 minutes\u003c/p>\n\u003cp>While making this cake, I decided to go the lazy route and used a \u003ca title=\"3 inch deep cake pan\" href=\"http://www.amazon.com/Fat-Daddios-Anodized-Aluminum-Round/dp/B0000VLIHI/httpwwwwasabi-20\" rel=\"nofollow\">9-inch cake pan that's 3-inches deep\u003c/a>. I poured all of the batter into one pan and then sliced it into three thinner layers with a \u003ca title=\"cake slicer lever\" href=\"http://www.amazon.com/Kaiser-Bakeware-Patisserie-Layered-Cutter/dp/B0000CFF2W/httpwwwwasabi-20\" rel=\"nofollow\">cake leveler\u003c/a>. There is also a \u003ca title=\"Gluten-Free Fourth of July Cake Recipe\" href=\"http://www.theculinarylife.com/2009/gluten-freefourth-of-july-chocolate-cake-recipe/\">gluten-free version of this Fourth of July cake\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For cake:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 ounces bittersweet or semisweet chocolate chopped\u003c/li>\n\u003cli>2 ounces unsweetened chocolate, chopped\u003c/li>\n\u003cli>6 tablespoons hot coffee\u003c/li>\n\u003cli>1 cup unsalted butter, at room temperature\u003c/li>\n\u003cli>1 1/2 cup sugar, divided\u003c/li>\n\u003cli>4 large egg yolks\u003c/li>\n\u003cli>2 cups flour\u003c/li>\n\u003cli>1 teaspoon baking powder\u003c/li>\n\u003cli>1 teaspoon baking soda\u003c/li>\n\u003cli>1 1/2 teaspoon salt\u003c/li>\n\u003cli>1 cup buttermilk, at room temperature\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>4 large egg whites\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For decorating:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 cups of \u003ca title=\"How to make homemade whipped cream\" href=\"http://www.theculinarylife.com/archive/agave-vanilla-whipped-cream-recipe/\">whipped cream\u003c/a>\u003c/li>\n\u003cli>1 carton fresh strawberries, cleaned, cored, and sliced in half\u003c/li>\n\u003cli>1 handful each of fresh blueberries\u003c/li>\n\u003cli>1 handful each of fresh raspberries\u003c/li>\n\u003cli>1/2 cup \u003ca title=\"How to make chocolate ganache\" href=\"http://www.theculinarylife.com/archive/easy-chocolate-ganache-recipe/\">chocolate ganache\u003c/a>, warmed and ready to pour\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>To bake the cake:\u003c/strong>\u003cbr>\n1. Butter single 3-inch deep, 9-inch cake pan, lining the bottom with a round of parchment or wax paper (trust me, this will make your life much easier). Preheat the oven to 350 degrees.\u003cbr>\n2. Over a double boiler, melt both kinds of chocolates together with the 6 tablespoons of coffee. Stir until smooth, then set aside until the chocolate reaches room temperature.\u003cbr>\n3. With an electric mixer, beat the butter and 1 1/4 cup of the sugar until light and fluffy, about 5 minutes. While beating, slowly drizzle in the melted chocolate, following with the egg yolks one at a time.\u003cbr>\n4. In a separate bowl, sift together the flour, baking powder, baking soda and salt.\u003cbr>\n5. Mix half of the sifted dry ingredients into the creamed butter, then add the buttermilk and vanilla. Follow with the rest of the dry ingredients.\u003cbr>\n6. In a separate bowl, beat the egg whites until they hold soft peaks. Add the remaining 1/4 cup of sugar and continue beating until stiff peaks form.\u003cbr>\n7. Fold half of the egg whites into the cake batter to lighten it up a bit, then fold in the rest, stopping just when there's no trace of egg white visible. Do not overbeat or you will flatten the batter.\u003cbr>\n8. Pour the batter into the prepared cake pan with a parchment round in the bottom. Smooth the top of the batter with your finger and bake for about 50 minutes, until a toothpick inserted into the center comes out clean.\u003cbr>\n9. Cool cake completely before decorating.\u003c/p>\n\u003cp>\u003cstrong>To decorate the cake\u003c/strong>\u003cbr>\n\u003cstrong>Note:\u003c/strong> If you're going to slice your cake horizontally, I'd recommend putting it in the refrigerator overnight (or at least a few hours) to firm up before slicing. The firmness of the cake will allow for more effective slicing. I highly recommend the use of a \u003ca title=\"cake slicer lever\" href=\"http://www.amazon.com/Kaiser-Bakeware-Patisserie-Layered-Cutter/dp/B0000CFF2W/httpwwwwasabi-20\" rel=\"nofollow\">cake leveler\u003c/a>, though a \u003ca title=\"bread knife\" href=\"http://www.amazon.com/Chicago-Cutlery-Tradition-10-Inch-Serrated/dp/B00091SCV4/httpwwwwasabi-20\" rel=\"nofollow\">serrated knife\u003c/a> will work in a pinch.\u003c/p>\n\u003col>\n\u003cli>Level your cake by removing the rounded top where it rose in the oven. You can either use a long serrated knife or a cake leveler. I use the leveler, because it's a cheap tool that does the job very well, and it's a lot easier to make straight layers by walking the leveler in a sawing motion, instead of making crooked layers with a serrated knife.\u003c/li>\n\u003cli>If you poured all of your batter into a single 9\" pan, cut it into three layers of equal thickness.\u003c/li>\n\u003cli>Place your base layer of cake onto a lazy Susan or other turnable decorating surface. Trust me, this will make your life easier.\u003c/li>\n\u003cli>Scoop whipped cream into a pastry bag, and using a large star tip of your choice, pipe a series of swirls around the edge of the cake, with a large swirl in the middle. It should look like this:\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-2.jpg\">\u003cimg class=\"alignnone size-full wp-image-29726\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-2.jpg\" alt=\"Fourth of July Cake\" width=\"375\" height=\"250\">\u003c/a>\u003c/li>\n\u003cli>Decorate each dab of whipped cream by adding a piece of fruit into the middle. Do not add any fruit to the large swirl of whipped cream in the middle.\u003c/li>\n\u003cli>Using the pastry bag, add a small dab of whipped cream between each larger swirl. Top each dab with a blueberry. When you're done, it should look something like this:\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-3.jpg\">\u003cimg class=\"alignnone size-full wp-image-29727\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-3.jpg\" alt=\"Fourth of July Cake\" width=\"375\" height=\"260\">\u003c/a>\u003c/li>\n\u003cli>If you have three layers, gently place the middle layer of cake on top of the decorated layer, making sure it's straight. Decorate with whipped cream as you did the first layer, so that they look the same.\u003c/li>\n\u003cli>Place final layer of cake on top of decorated layer. Pour 1/2 cup ganache into the center of the cake, and using an \u003ca title=\"frosting knife\" href=\"http://www.amazon.com/Oxo-Good-Grips-Icing-Knife/dp/B00004OCNM/httpwwwwasabi-20\" rel=\"nofollow\">icing spatula\u003c/a> gently push the ganache to the edges, allowing it to artfully dribble over the sides. NOTE: You don't want a lot of ganache flowing all over the place. You just want a few drips down the side as an accent.\u003c/li>\n\u003cli>Set the cake in the refrigerator for 20 minutes to solidify the ganache.\u003c/li>\n\u003cli>Decorate the top of the cake with more whipped cream and fruit, like you did the other layers. You can be as creative as you want here, so go all out! When you're done, push more fruit into the visible whipped cream between the layers where it needs a little color. You should have something similar to the photo below.\u003c/li>\n\u003cli>This cake should be put in the fridge overnight to tighten up the whipped cream, which may droop and run in hot weather. Refrigerator until about an hour before serving. If it's especially hot that day, leave it in the fridge until just before you cut it.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake.jpg\">\u003cimg class=\"alignnone size-full wp-image-29724\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake.jpg\" alt=\"Fourth of July Cake\" width=\"250\" height=\"375\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "This three-layer chocolate cake is perfect for Fourth of July, with its mountain of red, white and blue decor.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-5.jpg\">\u003cimg class=\"alignnone size-full wp-image-29728\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-5.jpg\" alt=\"Fourth of July Cake\" width=\"375\" height=\"330\">\u003c/a>\u003c/p>\n\u003cp>It's that time of year again -- the grills are uncovered, fireworks stands [used to] start popping up near busy intersections, and everyone and their mother is digging through cookbooks in search of Fourth of July recipes. This week, kids will be running around with sparklers while mom and dad solidify plans for their annual Independence Day barbecue.\u003c/p>\n\u003cp>While grilled goodies are usually at the top of everyone's mind on July 4th, there's still the all-important matter of dessert. It seems like every year, someone makes the \u003ca title=\"American Flag Cake Recipe\" href=\"http://pardonmycrumbs.blogspot.com/2010/07/flag-cake-ina-garten-patriotic.html\">traditional sheet cake that looks like the American flag\u003c/a>. You know the style: It's huge and white with a square of blueberries for the star portion of the flag, and row upon row of strawberries and frosting dollops to make up the stripes. It's a good cake, one that I've eaten and enjoyed countless times. Yes, I said countless. Which means I'm really, really bored with the same old flag cake, which I've been eating for 30-something years.\u003c/p>\n\u003cp>This year I decided to shake it up a little. I eschewed the white cake for something richer (chocolate! ganache!). Since it's Independence Day I decided to keep the red, white and blue decorations, but I sat down and thought about the best way to go about using these colors without recreating the hackneyed flag design (to you lovers of the flag cake, really, no offense). After a few days of pondering I decided to create a layer cake for a more interesting look, with half of the fruit on the \u003cem>inside\u003c/em> of the cake, peeking out the sides.\u003c/p>\n\u003cp>I think you'll like the end result: A rich, smokey cake with light, colorful accents of summer fruit and whipped cream. Kids will love the headiness of the chocolate, and adults will appreciate the departure from the norm.\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/24/2011/06/fourth-of-july-cake-side.jpg\">\u003cimg class=\"alignnone size-full wp-image-29723\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-side.jpg\" alt=\"Fourth of July Cake\" width=\"300\" height=\"450\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>A Tower of Chocolate: The Three-Layer Fourth of July Chocolate Cake\u003c/strong>\u003cbr>\n\u003cstrong>Makes:\u003c/strong> One really thick 9\" cake, which will be cut into three layers servings\u003cbr>\n\u003cstrong>Prep time: \u003c/strong> 60 minutes, including decorating\u003cbr>\n\u003cstrong>Cook time: \u003c/strong> 50 minutes\u003c/p>\n\u003cp>While making this cake, I decided to go the lazy route and used a \u003ca title=\"3 inch deep cake pan\" href=\"http://www.amazon.com/Fat-Daddios-Anodized-Aluminum-Round/dp/B0000VLIHI/httpwwwwasabi-20\" rel=\"nofollow\">9-inch cake pan that's 3-inches deep\u003c/a>. I poured all of the batter into one pan and then sliced it into three thinner layers with a \u003ca title=\"cake slicer lever\" href=\"http://www.amazon.com/Kaiser-Bakeware-Patisserie-Layered-Cutter/dp/B0000CFF2W/httpwwwwasabi-20\" rel=\"nofollow\">cake leveler\u003c/a>. There is also a \u003ca title=\"Gluten-Free Fourth of July Cake Recipe\" href=\"http://www.theculinarylife.com/2009/gluten-freefourth-of-july-chocolate-cake-recipe/\">gluten-free version of this Fourth of July cake\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For cake:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 ounces bittersweet or semisweet chocolate chopped\u003c/li>\n\u003cli>2 ounces unsweetened chocolate, chopped\u003c/li>\n\u003cli>6 tablespoons hot coffee\u003c/li>\n\u003cli>1 cup unsalted butter, at room temperature\u003c/li>\n\u003cli>1 1/2 cup sugar, divided\u003c/li>\n\u003cli>4 large egg yolks\u003c/li>\n\u003cli>2 cups flour\u003c/li>\n\u003cli>1 teaspoon baking powder\u003c/li>\n\u003cli>1 teaspoon baking soda\u003c/li>\n\u003cli>1 1/2 teaspoon salt\u003c/li>\n\u003cli>1 cup buttermilk, at room temperature\u003c/li>\n\u003cli>1 teaspoon vanilla extract\u003c/li>\n\u003cli>4 large egg whites\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>For decorating:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 cups of \u003ca title=\"How to make homemade whipped cream\" href=\"http://www.theculinarylife.com/archive/agave-vanilla-whipped-cream-recipe/\">whipped cream\u003c/a>\u003c/li>\n\u003cli>1 carton fresh strawberries, cleaned, cored, and sliced in half\u003c/li>\n\u003cli>1 handful each of fresh blueberries\u003c/li>\n\u003cli>1 handful each of fresh raspberries\u003c/li>\n\u003cli>1/2 cup \u003ca title=\"How to make chocolate ganache\" href=\"http://www.theculinarylife.com/archive/easy-chocolate-ganache-recipe/\">chocolate ganache\u003c/a>, warmed and ready to pour\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>To bake the cake:\u003c/strong>\u003cbr>\n1. Butter single 3-inch deep, 9-inch cake pan, lining the bottom with a round of parchment or wax paper (trust me, this will make your life much easier). Preheat the oven to 350 degrees.\u003cbr>\n2. Over a double boiler, melt both kinds of chocolates together with the 6 tablespoons of coffee. Stir until smooth, then set aside until the chocolate reaches room temperature.\u003cbr>\n3. With an electric mixer, beat the butter and 1 1/4 cup of the sugar until light and fluffy, about 5 minutes. While beating, slowly drizzle in the melted chocolate, following with the egg yolks one at a time.\u003cbr>\n4. In a separate bowl, sift together the flour, baking powder, baking soda and salt.\u003cbr>\n5. Mix half of the sifted dry ingredients into the creamed butter, then add the buttermilk and vanilla. Follow with the rest of the dry ingredients.\u003cbr>\n6. In a separate bowl, beat the egg whites until they hold soft peaks. Add the remaining 1/4 cup of sugar and continue beating until stiff peaks form.\u003cbr>\n7. Fold half of the egg whites into the cake batter to lighten it up a bit, then fold in the rest, stopping just when there's no trace of egg white visible. Do not overbeat or you will flatten the batter.\u003cbr>\n8. Pour the batter into the prepared cake pan with a parchment round in the bottom. Smooth the top of the batter with your finger and bake for about 50 minutes, until a toothpick inserted into the center comes out clean.\u003cbr>\n9. Cool cake completely before decorating.\u003c/p>\n\u003cp>\u003cstrong>To decorate the cake\u003c/strong>\u003cbr>\n\u003cstrong>Note:\u003c/strong> If you're going to slice your cake horizontally, I'd recommend putting it in the refrigerator overnight (or at least a few hours) to firm up before slicing. The firmness of the cake will allow for more effective slicing. I highly recommend the use of a \u003ca title=\"cake slicer lever\" href=\"http://www.amazon.com/Kaiser-Bakeware-Patisserie-Layered-Cutter/dp/B0000CFF2W/httpwwwwasabi-20\" rel=\"nofollow\">cake leveler\u003c/a>, though a \u003ca title=\"bread knife\" href=\"http://www.amazon.com/Chicago-Cutlery-Tradition-10-Inch-Serrated/dp/B00091SCV4/httpwwwwasabi-20\" rel=\"nofollow\">serrated knife\u003c/a> will work in a pinch.\u003c/p>\n\u003col>\n\u003cli>Level your cake by removing the rounded top where it rose in the oven. You can either use a long serrated knife or a cake leveler. I use the leveler, because it's a cheap tool that does the job very well, and it's a lot easier to make straight layers by walking the leveler in a sawing motion, instead of making crooked layers with a serrated knife.\u003c/li>\n\u003cli>If you poured all of your batter into a single 9\" pan, cut it into three layers of equal thickness.\u003c/li>\n\u003cli>Place your base layer of cake onto a lazy Susan or other turnable decorating surface. Trust me, this will make your life easier.\u003c/li>\n\u003cli>Scoop whipped cream into a pastry bag, and using a large star tip of your choice, pipe a series of swirls around the edge of the cake, with a large swirl in the middle. It should look like this:\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-2.jpg\">\u003cimg class=\"alignnone size-full wp-image-29726\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-2.jpg\" alt=\"Fourth of July Cake\" width=\"375\" height=\"250\">\u003c/a>\u003c/li>\n\u003cli>Decorate each dab of whipped cream by adding a piece of fruit into the middle. Do not add any fruit to the large swirl of whipped cream in the middle.\u003c/li>\n\u003cli>Using the pastry bag, add a small dab of whipped cream between each larger swirl. Top each dab with a blueberry. When you're done, it should look something like this:\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-3.jpg\">\u003cimg class=\"alignnone size-full wp-image-29727\" title=\"Fourth of July Cake\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/fourth-of-july-cake-3.jpg\" alt=\"Fourth of July Cake\" width=\"375\" height=\"260\">\u003c/a>\u003c/li>\n\u003cli>If you have three layers, gently place the middle layer of cake on top of the decorated layer, making sure it's straight. Decorate with whipped cream as you did the first layer, so that they look the same.\u003c/li>\n\u003cli>Place final layer of cake on top of decorated layer. Pour 1/2 cup ganache into the center of the cake, and using an \u003ca title=\"frosting knife\" href=\"http://www.amazon.com/Oxo-Good-Grips-Icing-Knife/dp/B00004OCNM/httpwwwwasabi-20\" rel=\"nofollow\">icing spatula\u003c/a> gently push the ganache to the edges, allowing it to artfully dribble over the sides. NOTE: You don't want a lot of ganache flowing all over the place. You just want a few drips down the side as an accent.\u003c/li>\n\u003cli>Set the cake in the refrigerator for 20 minutes to solidify the ganache.\u003c/li>\n\u003cli>Decorate the top of the cake with more whipped cream and fruit, like you did the other layers. You can be as creative as you want here, so go all out! When you're done, push more fruit into the visible whipped cream between the layers where it needs a little color. You should have something similar to the photo below.\u003c/li>\n\u003cli>This cake should be put in the fridge overnight to tighten up the whipped cream, which may droop and run in hot weather. Refrigerator until about an hour before serving. If it's especially hot that day, leave it in the fridge until just before you cut it.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "5 Questions for The Perennial Plate's Daniel Klein at Tartine Dinner",
"title": "5 Questions for The Perennial Plate's Daniel Klein at Tartine Dinner",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel2.jpg\" alt=\"Daniel Klein - The Perennial Plate - in Tartine Bakery Kitchen in San Francisco. Photo by Wendy Goodfriend\" title=\"Daniel Klein - The Perennial Plate - in Tartine Bakery Kitchen in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29781\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Daniel Klein in Tartine Bakery kitchen in San Francisco.\u003c/strong>\u003c/em>\u003cbr>\n \u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Regular Bay Area Bites readers will be familiar with the edible explorations of \u003ca href=\"http://ww2.kqed.org/bayareabites/author/danielklein/\">BAB contributor Daniel Klein\u003c/a>. The omnivorous chef and his vegetarian girlfriend/cameragal Mirra Fine are the dynamic duo behind \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, a web-based, weekly documentary real food romp devoted to socially responsible, sustainable and adventurous eating. \u003c/p>\n\u003cp>As you may recall, season one of the good grub chronicles introduced video viewers to a year of food finds in Minnesota, a state that Klein and Fine used to call home. Klein wants people to see where their meat comes from, so he documents rabbit, pig, and turkey killings, along with deer hunting, squirrel slaughtering and bison butchering, often set to a haunting soundtrack. For the more squeamish among us, there's also cranberry harvesting, morel mushroom gathering, and wild food foraging, typically accompanied by more uptempo tunes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/back-kitchen500b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/back-kitchen500b.jpg\" alt=\"Mirra Fine filming Perennial Plate dinner prep in Tartine Bakery kitchen. Photo by Wendy Goodfriend\" title=\"Mirra Fine filming Perennial Plate dinner prep in Tartine Bakery kitchen. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29791\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Mirra Fine filming Perennial Plate's dinner prep in Tartine Bakery kitchen.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>In season two, which began in early May, the culinary couple took their show on the road for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/21/the-perennial-plates-real-food-road-trip-qa-with-daniel-klein/\">six-month journey across America\u003c/a> in search of stories (and the people behind them) that speak to the heart of food and farming practices in the nation. To date their eating expeditions have led them to harvesting produce in urban farms in New Orleans, hunting feral pigs in Texas, and catching frogs in Arkansas. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Funding for these mini food films has come from Klein's fans via \u003ca href=\"http://www.kickstarter.com/projects/588580164/the-perennial-plate-sustainable-food-series-films\">Kickstarter\u003c/a> and the \u003ca href=\"https://www.ncga.coop/\">National Cooperative Grocers Association\u003c/a>. Some 15,000 people see the weekly videos, with Californian viewers coming in second behind Minnesotans as top watchers. The savvy shooter distributes his web work via \u003ca href=\"http://www.huffingtonpost.com/2011/02/03/the-perennial-plate-daniel-klein_n_817874.html\">The Huffington Post\u003c/a>, \u003ca href=\"http://www.grist.org/article/food-2010-11-12-the-perennial-plate\">Grist\u003c/a>, \u003ca href=\"http://www.seriouseats.com/2011/03/how-to-kill-a-squirrel-and-eat-it-video-perennial-plate.html\">Serious Eats\u003c/a> and \u003ca href=\"http://www.takepart.com/news/tag/perennial-plate\">Take Part\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel-samin500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel-samin500.jpg\" alt=\"Daniel Klein and Samin Nostrat cook dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" title=\"Daniel Klein and Samin Nostrat cook Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29784\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Daniel Klein and Samin Nostrat cook dinner at Tartine Bakery in San Francisco.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>In the Bay Area this week, Klein teamed up with Tartine Afterhours chef \u003ca href=\"http://www.ciaosamin.com/\">Samin Nosrat\u003c/a> to cook a memorable family-style meal for 40 last night at \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a> in San Francisco. The guest list, gleaned from Nosrat's considerable good food advocate contact list, included \u003ca href=\"http://www.chezpanissefoundation.org/\">Chez Panisse Foundation\u003c/a> folk, \u003ca href=\"http://eatrealfest.com/\">Eat Real Festival \u003c/a>organizers, and a \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> staffer. On the menu: Simple yet satisfying salads featuring new potatoes, roasted beets, and shaved summer squash. Followed by bronze-cut rigatoni served with \u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> pork for the meat eaters and cherry tomatoes generously doused in oregano from Oakland's \u003ca href=\"http://pluckandfeather.com/\">Pluck and Feather Farm\u003c/a> for the veg heads. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread500.jpg\" alt=\"Chad Robertson famed rustic bread at Tartine Bakery. Photo by Wendy Goodfriend\" title=\"Chad Robertson famed rustic bread at Tartine Bakery. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29793\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chad Robertson's famed rustic bread at Tartine Bakery.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Oh, and some \"little snacks\" to nibble on initially, mostly seasonal veggies sparingly and elegantly presented with a posse of boiled eggs topped with herbs that wowed the gourmet cooking crowd. Did I mention that \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/chad-robertson/\">Chad Robertson's famed rustic bread\u003c/a> was in abundance (and went home with diners)? Don't get me started on the \u003ca href=\"http://sunnyslopeorchard.blogspot.com/p/contact-us.html\">Sunny Slope Orchard's\u003c/a> apricots \u003cem>al cartoccio\u003c/em> (think parchment paper) with whipped cream and lavender shortbread that provided the sweet end note to the meal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/lavender-shortbread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/lavender-shortbread.jpg\" alt=\"Lavender Shortbread at Perennial Plate Harvest dinner at Tartine Bakery. Photo by Wendy Goodfriend\" title=\"Lavender Shortbread at Perennial Plate Harvest dinner at Tartine Bakery. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29787\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Lavender Shortbread at Perennial Plate dinner at Tartine Bakery.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Klein and Nosrat swung through the temporary dining room, gracious, grateful and generous hosts both. Fine filmed the event, which featured music by Sonya Cotton and Gabe Dominguez. The 28-year-old chef, who has trained and worked in many top Michelin starred restaurants around the world (The Fat Duck, St. John, Mugaritz, Bouchon, Applewood, and Craft) and made films about Africa and oil politics, took some time at the end of the evening to chat about year two of his real food tour.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/diners-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/diners-500.jpg\" alt=\"Guests feast at The Perennial Plates Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" title=\"Guests feast at The Perennial Plates Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29789\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests feast at The Perennial Plate's dinner at Tartine Bakery in San Francisco.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Can you give us some of your initial impressions of the food scene in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>Obviously, local food here is huge, it's easy and everywhere. There are even some people who are tired of the whole idea. But I could do another 52 week series right here.\u003c/p>\n\u003cp>\u003cstrong>How about some highlights from your visit so far?\u003c/strong>\u003c/p>\n\u003cp>On the farms: Riverdog is huge but they've been able to get big without sacrificing their values or quality. Sunny Slopes is small and I ate a plum there that was probably the most delicious plum I've ever tasted. Those apricots speak for themselves. And then there's the local urban farming phenomenon personified by Esperanza Pallana of Pluck and Feather.\u003c/p>\n\u003cp>On the food front: We had a very good meal at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a>. It's refreshing when a high-quality chef does really interesting things with vegetables.\u003c/p>\n\u003cp>As for people: \u003ca href=\"http://lettuceeatkale.com/2010/berkeley-bites-samin-nosrat-ex-eccolo-chef-co-creator-of-the-pop-up-general-store/\">Samin\u003c/a> is the most generous, relaxed, fun-filled, well-connected person to work with -- she organized this whole event -- and she's a great chef as well. And then there's the incredible generosity of the woman in Glen Park, a random stranger, who heard we needed a place to stay and put us up for three nights.\u003c/p>\n\u003cp>\u003cstrong>Has anything surprised you in your travels?\u003c/strong>\u003c/p>\n\u003cp>People's generosity and willingness to share their stories. We've met people who work really hard and maybe don't have much but they still take the time to show us their world and teach us new things about food. People have fed us, given us a bed, and while we've certainly been in situations where some subjects are off limits, nobody has murdered us. \u003c/p>\n\u003cp>\u003cstrong>What's the message you want viewers to take away from your films?\u003c/strong>\u003c/p>\n\u003cp>We want to educate and entertain and project a positive image of food around the country, without making it seem like things are perfect out there, because they're not. We're not trying to tell people what to do. We're trying to make people think about their food and become more engaged with what they eat.\u003c/p>\n\u003cp>\u003cstrong>What's next?\u003c/strong>\u003c/p>\n\u003cp>Foraging with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/22/bay-area-foraging-with-hank-shaw/\">Hank Shaw\u003c/a> before we head to Ashland for a coop cookout on July 3rd. Once the road trip is over we'll have time to think about related projects like a cookbook or a long-form film based on our travels. But right now we're only a third of the way into it, so we're busy hitting the road, editing en route, and meeting and eating with a diverse range of food and farming people around the country. The adventure continues.\u003c/p>\n\u003cp>Stay tuned for The Perennial Plate's Bay Area installment coming soon in this space.\u003c/p>\n\u003cp>Check out \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate's website\u003c/a> and \u003ca href=\"http://www.theperennialplate.com/blog/\">blog\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-perennial-plate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-perennial-plate.jpg\" alt=\"Chad Robertson famed rustic bread Perennial Plate souvenir. Photo by Wendy Goodfriend\" title=\"Chad Robertson famed rustic bread Perennial Plate souvenir. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29795\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chad Robertson's famed rustic bread Perennial Plate souvenir.\u003c/strong> \u003c/em>\u003c/p>\n\n",
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"excerpt": "The Perennial Plate, the weekly web series documenting a real food road trip around the country, takes a culinary spin through the Bay Area this week. Find out what's cooking here for edible adventurer Daniel Klein.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel2.jpg\" alt=\"Daniel Klein - The Perennial Plate - in Tartine Bakery Kitchen in San Francisco. Photo by Wendy Goodfriend\" title=\"Daniel Klein - The Perennial Plate - in Tartine Bakery Kitchen in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29781\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Daniel Klein in Tartine Bakery kitchen in San Francisco.\u003c/strong>\u003c/em>\u003cbr>\n \u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Regular Bay Area Bites readers will be familiar with the edible explorations of \u003ca href=\"http://ww2.kqed.org/bayareabites/author/danielklein/\">BAB contributor Daniel Klein\u003c/a>. The omnivorous chef and his vegetarian girlfriend/cameragal Mirra Fine are the dynamic duo behind \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>, a web-based, weekly documentary real food romp devoted to socially responsible, sustainable and adventurous eating. \u003c/p>\n\u003cp>As you may recall, season one of the good grub chronicles introduced video viewers to a year of food finds in Minnesota, a state that Klein and Fine used to call home. Klein wants people to see where their meat comes from, so he documents rabbit, pig, and turkey killings, along with deer hunting, squirrel slaughtering and bison butchering, often set to a haunting soundtrack. For the more squeamish among us, there's also cranberry harvesting, morel mushroom gathering, and wild food foraging, typically accompanied by more uptempo tunes.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/back-kitchen500b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/back-kitchen500b.jpg\" alt=\"Mirra Fine filming Perennial Plate dinner prep in Tartine Bakery kitchen. Photo by Wendy Goodfriend\" title=\"Mirra Fine filming Perennial Plate dinner prep in Tartine Bakery kitchen. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29791\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Mirra Fine filming Perennial Plate's dinner prep in Tartine Bakery kitchen.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>In season two, which began in early May, the culinary couple took their show on the road for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/21/the-perennial-plates-real-food-road-trip-qa-with-daniel-klein/\">six-month journey across America\u003c/a> in search of stories (and the people behind them) that speak to the heart of food and farming practices in the nation. To date their eating expeditions have led them to harvesting produce in urban farms in New Orleans, hunting feral pigs in Texas, and catching frogs in Arkansas. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Funding for these mini food films has come from Klein's fans via \u003ca href=\"http://www.kickstarter.com/projects/588580164/the-perennial-plate-sustainable-food-series-films\">Kickstarter\u003c/a> and the \u003ca href=\"https://www.ncga.coop/\">National Cooperative Grocers Association\u003c/a>. Some 15,000 people see the weekly videos, with Californian viewers coming in second behind Minnesotans as top watchers. The savvy shooter distributes his web work via \u003ca href=\"http://www.huffingtonpost.com/2011/02/03/the-perennial-plate-daniel-klein_n_817874.html\">The Huffington Post\u003c/a>, \u003ca href=\"http://www.grist.org/article/food-2010-11-12-the-perennial-plate\">Grist\u003c/a>, \u003ca href=\"http://www.seriouseats.com/2011/03/how-to-kill-a-squirrel-and-eat-it-video-perennial-plate.html\">Serious Eats\u003c/a> and \u003ca href=\"http://www.takepart.com/news/tag/perennial-plate\">Take Part\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel-samin500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/daniel-samin500.jpg\" alt=\"Daniel Klein and Samin Nostrat cook dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" title=\"Daniel Klein and Samin Nostrat cook Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29784\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Daniel Klein and Samin Nostrat cook dinner at Tartine Bakery in San Francisco.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>In the Bay Area this week, Klein teamed up with Tartine Afterhours chef \u003ca href=\"http://www.ciaosamin.com/\">Samin Nosrat\u003c/a> to cook a memorable family-style meal for 40 last night at \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a> in San Francisco. The guest list, gleaned from Nosrat's considerable good food advocate contact list, included \u003ca href=\"http://www.chezpanissefoundation.org/\">Chez Panisse Foundation\u003c/a> folk, \u003ca href=\"http://eatrealfest.com/\">Eat Real Festival \u003c/a>organizers, and a \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> staffer. On the menu: Simple yet satisfying salads featuring new potatoes, roasted beets, and shaved summer squash. Followed by bronze-cut rigatoni served with \u003ca href=\"http://www.riverdogfarm.com/\">Riverdog Farm\u003c/a> pork for the meat eaters and cherry tomatoes generously doused in oregano from Oakland's \u003ca href=\"http://pluckandfeather.com/\">Pluck and Feather Farm\u003c/a> for the veg heads. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread500.jpg\" alt=\"Chad Robertson famed rustic bread at Tartine Bakery. Photo by Wendy Goodfriend\" title=\"Chad Robertson famed rustic bread at Tartine Bakery. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29793\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chad Robertson's famed rustic bread at Tartine Bakery.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Oh, and some \"little snacks\" to nibble on initially, mostly seasonal veggies sparingly and elegantly presented with a posse of boiled eggs topped with herbs that wowed the gourmet cooking crowd. Did I mention that \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/chad-robertson/\">Chad Robertson's famed rustic bread\u003c/a> was in abundance (and went home with diners)? Don't get me started on the \u003ca href=\"http://sunnyslopeorchard.blogspot.com/p/contact-us.html\">Sunny Slope Orchard's\u003c/a> apricots \u003cem>al cartoccio\u003c/em> (think parchment paper) with whipped cream and lavender shortbread that provided the sweet end note to the meal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/lavender-shortbread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/lavender-shortbread.jpg\" alt=\"Lavender Shortbread at Perennial Plate Harvest dinner at Tartine Bakery. Photo by Wendy Goodfriend\" title=\"Lavender Shortbread at Perennial Plate Harvest dinner at Tartine Bakery. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29787\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Lavender Shortbread at Perennial Plate dinner at Tartine Bakery.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Klein and Nosrat swung through the temporary dining room, gracious, grateful and generous hosts both. Fine filmed the event, which featured music by Sonya Cotton and Gabe Dominguez. The 28-year-old chef, who has trained and worked in many top Michelin starred restaurants around the world (The Fat Duck, St. John, Mugaritz, Bouchon, Applewood, and Craft) and made films about Africa and oil politics, took some time at the end of the evening to chat about year two of his real food tour.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/diners-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/diners-500.jpg\" alt=\"Guests feast at The Perennial Plates Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" title=\"Guests feast at The Perennial Plates Harvest dinner at Tartine Bakery in San Francisco. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29789\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests feast at The Perennial Plate's dinner at Tartine Bakery in San Francisco.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Can you give us some of your initial impressions of the food scene in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>Obviously, local food here is huge, it's easy and everywhere. There are even some people who are tired of the whole idea. But I could do another 52 week series right here.\u003c/p>\n\u003cp>\u003cstrong>How about some highlights from your visit so far?\u003c/strong>\u003c/p>\n\u003cp>On the farms: Riverdog is huge but they've been able to get big without sacrificing their values or quality. Sunny Slopes is small and I ate a plum there that was probably the most delicious plum I've ever tasted. Those apricots speak for themselves. And then there's the local urban farming phenomenon personified by Esperanza Pallana of Pluck and Feather.\u003c/p>\n\u003cp>On the food front: We had a very good meal at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a>. It's refreshing when a high-quality chef does really interesting things with vegetables.\u003c/p>\n\u003cp>As for people: \u003ca href=\"http://lettuceeatkale.com/2010/berkeley-bites-samin-nosrat-ex-eccolo-chef-co-creator-of-the-pop-up-general-store/\">Samin\u003c/a> is the most generous, relaxed, fun-filled, well-connected person to work with -- she organized this whole event -- and she's a great chef as well. And then there's the incredible generosity of the woman in Glen Park, a random stranger, who heard we needed a place to stay and put us up for three nights.\u003c/p>\n\u003cp>\u003cstrong>Has anything surprised you in your travels?\u003c/strong>\u003c/p>\n\u003cp>People's generosity and willingness to share their stories. We've met people who work really hard and maybe don't have much but they still take the time to show us their world and teach us new things about food. People have fed us, given us a bed, and while we've certainly been in situations where some subjects are off limits, nobody has murdered us. \u003c/p>\n\u003cp>\u003cstrong>What's the message you want viewers to take away from your films?\u003c/strong>\u003c/p>\n\u003cp>We want to educate and entertain and project a positive image of food around the country, without making it seem like things are perfect out there, because they're not. We're not trying to tell people what to do. We're trying to make people think about their food and become more engaged with what they eat.\u003c/p>\n\u003cp>\u003cstrong>What's next?\u003c/strong>\u003c/p>\n\u003cp>Foraging with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/22/bay-area-foraging-with-hank-shaw/\">Hank Shaw\u003c/a> before we head to Ashland for a coop cookout on July 3rd. Once the road trip is over we'll have time to think about related projects like a cookbook or a long-form film based on our travels. But right now we're only a third of the way into it, so we're busy hitting the road, editing en route, and meeting and eating with a diverse range of food and farming people around the country. The adventure continues.\u003c/p>\n\u003cp>Stay tuned for The Perennial Plate's Bay Area installment coming soon in this space.\u003c/p>\n\u003cp>Check out \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate's website\u003c/a> and \u003ca href=\"http://www.theperennialplate.com/blog/\">blog\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-perennial-plate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-perennial-plate.jpg\" alt=\"Chad Robertson famed rustic bread Perennial Plate souvenir. Photo by Wendy Goodfriend\" title=\"Chad Robertson famed rustic bread Perennial Plate souvenir. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29795\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chad Robertson's famed rustic bread Perennial Plate souvenir.\u003c/strong> \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Baking Bread in the Digital Era with Michael Ruhlman",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-icon.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-icon.png\" alt=\"Bread Baking App for iPhone and iPad\" title=\"Bread Baking App for iPhone and iPad\" width=\"203\" height=\"201\" class=\"alignleft size-full wp-image-29689\">\u003c/a>You're probably already familiar with \u003ca href=\"http://ruhlman.com/\" title=\"Michael Ruhlman\">Michael Ruhlman\u003c/a>. He's written \u003ca href=\"http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2Fgp%2Fentity%2FMichael-Ruhlman%2FB001H6G9JW%3Fie%3DUTF8%26ref_%3Dntt_athr_dp_pel_1%23&tag=httpwwwwasabi-20&linkCode=ur2&camp=1789&creative=390957\" rel=\"nofollow\">many popular food-related books\u003c/a>, and is a \u003ca href=\"http://ruhlman.com/2009/01/behind-the-scen/\" title=\"Behind the Scenes of Iron Chef\">regular guest\u003c/a> on a host of \u003ca href=\"http://www.foodnetwork.com/videos/judge-michael-ruhlman/14923.html\" title=\"Judge Michael Ruhlman\" rel=\"nofollow\">television cooking shows\u003c/a>. Media-wise, he's everywhere. \u003c/p>\n\u003cp>It shouldn't be a surprise, then, that Ruhlman has also made been actively porting his brand over to the mobile app space. His first iPhone/iPad app, \u003ca href=\"http://itunes.apple.com/us/app/ratio/id345119718?mt=8\" title=\"Ratio Cooking App\">Ratio\u003c/a>, is a digital followup to his book \u003cem>Ratio: The Simple Codes Behind the Craft of Everyday Cooking\u003c/em>. The Ratio app helps you calculate the amount of ingredients necessary to create a series of fundamental culinary preparations. The rational behind both the book and the app is that when you know a culinary ratio, you don’t need a recipe. Instead, you have thousands of possibilities at your fingertips -- no cookbook required.\u003c/p>\n\u003cp>Michael's second mobile app, \u003ca href=\"http://itunes.apple.com/us/app/bread-baking-basics/id412454400?mt=8\" title=\"Bread Baking App for iPhone/iPad\">Bread Baking for iPhone/iPad\u003c/a>, takes it a step further and focuses on one particular topic: baking bread. The app provides users with a primer on home bread baking, offering clear descriptions of the tools and techniques you need for successful results. The Bread Baking Basics app measures all the ingredients, calculates the amounts, and gives you step-by-step instructions for making great bread based on what you want. \u003c/p>\n\u003cp>Please welcome Michael Ruhlman as he tells us more about his new app, and shares his overall love of bread baking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-1.jpg\" alt=\"Bread Baking App for iPhone and iPad\" title=\"Bread Baking App for iPhone and iPad\" width=\"320\" height=\"480\" class=\"alignnone size-full wp-image-29687\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Can you give us an overview of Bread Baking Basics, in your own words?\u003c/strong>\u003c/p>\n\u003cp>Bread Baking Basics is an app that describes the fundamentals of baking bread. It automatically calculates ingredient amounts according to how much bread you want to make and gives you techniques for all kinds of breads, from sourdough to rye to multigrain.\u003c/p>\n\u003cp>\u003cstrong>What made you decide to develop an app that teaches people how to bake bread? What was your inspiration?\u003c/strong>\u003c/p>\n\u003cp>My initial inclination, along with my partner in these products, was to develop a series of cooking apps for the iPad and iPhone, but especially the tablet, which presents images so well. Bread was first because bread baking, completely reliant on ratios, so readily lent itself to tablets and smart phones and what they are capable of doing that books, television and the internet can't do: create recipes designed specifically for each user. \u003c/p>\n\u003cp>Do you measure in ounces or grams? The app adjusts to your preference. Do you have a stand mixer or are you mixing by hand? The app changes instructions and images based on your equipment. Do you want to make one pizza dough or four? Bread Baking Basics calculates how much flour, water, yeast and salt you will need depending on what you tell it. It also allows us to include many, many images for each recipe step (I'm very lucky to be \u003ca href=\"http://ruhlmanphotography.com/\" title=\"Donna Ruhlman\">married to a photographer\u003c/a> who can shoot high quality pix).\u003c/p>\n\u003cp>One of the coolest things about apps is that they're organic -- they can change. I'll be adding a no-knead ratio and a gluten-free ratio soon, which will automatically update to anyone who has already purchased the original app.\u003c/p>\n\u003cp>Next up, we're planning a sausage making basics app, followed by a pickling app.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-2.jpg\" alt=\"Bread Baking App for iPhone and iPad\" title=\"Bread Baking App for iPhone and iPad\" width=\"320\" height=\"480\" class=\"alignnone size-full wp-image-29688\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Can you tell us a little about the process of developing the app? Was it like developing a cookbook?\u003c/strong>\u003c/p>\n\u003cp>For me, it was very much like developing a book. Writing text, taking shots of what the food should really look like in your kitchen, writing and then testing recipes. \u003ca href=\"http://wubbahed.com/\" title=\"Mobile Apps\">Will Turnage\u003c/a> takes care of all the coding, debugging, beta testing, and uploading to the apple store.\u003c/p>\n\u003cp>\u003cstrong>What can a user expect to learn from your Bread Baking Basics app?\u003c/strong>\u003c/p>\n\u003cp>Users will learn the primary steps of making satisfying bread, but more, I hope, they will gain the confidence and excitement to engage in this ancient, fundamental, and deeply satisfying craft.\u003c/p>\n\u003cp>\u003cstrong>Entitled \"Bread Baking Basics,\" it sounds like the app is geared towards those just starting out baking bread. Will it appeal to intermediate and advanced bakers as well? How so?\u003c/strong>\u003c/p>\n\u003cp>If a beginner reads the text and follows the recipes, the app will give them the ability to make good bread at home. For intermediate bakers it will introduce them to different bread doughs, such as multigrains and ryes and wild yeast doughs. The app is not intended for the advanced baker (most of whom could teach me more than I can teach them), but it does provide them a handy bread calculator based on standard bakers percentages. And it's a great resource for professional cooks who may need to come up with some bread recipes on the fly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/ruhlman_side.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/ruhlman_side.jpg\" alt=\"Michael Ruhlman\" title=\"Michael Ruhlman\" width=\"300\" height=\"267\" class=\"alignnone size-full wp-image-29696\">\u003c/a>\u003cbr>\n\u003cem>Photo credit: Donna Ruhlman\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How is Bread Baking Basics different from the bread baking portion of the Ratio app?\u003c/strong>\u003c/p>\n\u003cp>That just gives one ratio for a basic bread dough, white bread; the Bread Baking Basics app adds multiple doughs, multiple shapes, a great deal more written information, with lots of images.\u003c/p>\n\u003cp>\u003cstrong>If someone wanted to continue their bread baking education after they've made it through all of the recipes and tutorials in your app, what would you recommend as the next step?\u003c/strong>\u003c/p>\n\u003cp>Read and practice. Professional bread bakers spend their whole lives focused on the various combinations of just four fundamental ingredients. It's inexhaustible and infinitely complex.\u003c/p>\n\u003cp>\u003cstrong>What other bread baking resources, book, etc, would you recommend to readers?\u003c/strong>\u003c/p>\n\u003cp>I like \u003ca href=\"http://www.thefreshloaf.com/\" title=\"Bread Baking Blog\">thefreshloaf blog\u003c/a>, and we give a list of recommended bread books for further reading.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Other related posts you might enjoy on Ruhlman.com:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ruhlman.com/2011/06/update-bouchon-bakery-cookbook/\" title=\"Update: Bouchon Bakery Cookbook\">Update: Bouchon Bakery Cookbook\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ruhlman.com/2011/05/veal-stock-and-guinness-bread/\" title=\"Veal Stock and Guinness Bread\">Veal Stock and Guinness Bread\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ruhlman.com/2011/02/no-knead-bread-a-converts-story/\" title=\"No-Knead Bread: A Convert’s Story\">No-Knead Bread: A Convert’s Story\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ruhlman.com/2011/05/what-makes-a-great-cooking-app/\" title=\"What makes a great cooking app?\">What makes a great cooking app?\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2010 Interview:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.wasabimon.com/archive/michael-ruhlman-author-food-blogger/\" title=\"Food Blogger Spotlight: Michael Ruhlman\">Food Blogger Spotlight: Michael Ruhlman\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-icon.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-icon.png\" alt=\"Bread Baking App for iPhone and iPad\" title=\"Bread Baking App for iPhone and iPad\" width=\"203\" height=\"201\" class=\"alignleft size-full wp-image-29689\">\u003c/a>You're probably already familiar with \u003ca href=\"http://ruhlman.com/\" title=\"Michael Ruhlman\">Michael Ruhlman\u003c/a>. He's written \u003ca href=\"http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2Fgp%2Fentity%2FMichael-Ruhlman%2FB001H6G9JW%3Fie%3DUTF8%26ref_%3Dntt_athr_dp_pel_1%23&tag=httpwwwwasabi-20&linkCode=ur2&camp=1789&creative=390957\" rel=\"nofollow\">many popular food-related books\u003c/a>, and is a \u003ca href=\"http://ruhlman.com/2009/01/behind-the-scen/\" title=\"Behind the Scenes of Iron Chef\">regular guest\u003c/a> on a host of \u003ca href=\"http://www.foodnetwork.com/videos/judge-michael-ruhlman/14923.html\" title=\"Judge Michael Ruhlman\" rel=\"nofollow\">television cooking shows\u003c/a>. Media-wise, he's everywhere. \u003c/p>\n\u003cp>It shouldn't be a surprise, then, that Ruhlman has also made been actively porting his brand over to the mobile app space. His first iPhone/iPad app, \u003ca href=\"http://itunes.apple.com/us/app/ratio/id345119718?mt=8\" title=\"Ratio Cooking App\">Ratio\u003c/a>, is a digital followup to his book \u003cem>Ratio: The Simple Codes Behind the Craft of Everyday Cooking\u003c/em>. The Ratio app helps you calculate the amount of ingredients necessary to create a series of fundamental culinary preparations. The rational behind both the book and the app is that when you know a culinary ratio, you don’t need a recipe. Instead, you have thousands of possibilities at your fingertips -- no cookbook required.\u003c/p>\n\u003cp>Michael's second mobile app, \u003ca href=\"http://itunes.apple.com/us/app/bread-baking-basics/id412454400?mt=8\" title=\"Bread Baking App for iPhone/iPad\">Bread Baking for iPhone/iPad\u003c/a>, takes it a step further and focuses on one particular topic: baking bread. The app provides users with a primer on home bread baking, offering clear descriptions of the tools and techniques you need for successful results. The Bread Baking Basics app measures all the ingredients, calculates the amounts, and gives you step-by-step instructions for making great bread based on what you want. \u003c/p>\n\u003cp>Please welcome Michael Ruhlman as he tells us more about his new app, and shares his overall love of bread baking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-1.jpg\" alt=\"Bread Baking App for iPhone and iPad\" title=\"Bread Baking App for iPhone and iPad\" width=\"320\" height=\"480\" class=\"alignnone size-full wp-image-29687\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Can you give us an overview of Bread Baking Basics, in your own words?\u003c/strong>\u003c/p>\n\u003cp>Bread Baking Basics is an app that describes the fundamentals of baking bread. It automatically calculates ingredient amounts according to how much bread you want to make and gives you techniques for all kinds of breads, from sourdough to rye to multigrain.\u003c/p>\n\u003cp>\u003cstrong>What made you decide to develop an app that teaches people how to bake bread? What was your inspiration?\u003c/strong>\u003c/p>\n\u003cp>My initial inclination, along with my partner in these products, was to develop a series of cooking apps for the iPad and iPhone, but especially the tablet, which presents images so well. Bread was first because bread baking, completely reliant on ratios, so readily lent itself to tablets and smart phones and what they are capable of doing that books, television and the internet can't do: create recipes designed specifically for each user. \u003c/p>\n\u003cp>Do you measure in ounces or grams? The app adjusts to your preference. Do you have a stand mixer or are you mixing by hand? The app changes instructions and images based on your equipment. Do you want to make one pizza dough or four? Bread Baking Basics calculates how much flour, water, yeast and salt you will need depending on what you tell it. It also allows us to include many, many images for each recipe step (I'm very lucky to be \u003ca href=\"http://ruhlmanphotography.com/\" title=\"Donna Ruhlman\">married to a photographer\u003c/a> who can shoot high quality pix).\u003c/p>\n\u003cp>One of the coolest things about apps is that they're organic -- they can change. I'll be adding a no-knead ratio and a gluten-free ratio soon, which will automatically update to anyone who has already purchased the original app.\u003c/p>\n\u003cp>Next up, we're planning a sausage making basics app, followed by a pickling app.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-2.jpg\" alt=\"Bread Baking App for iPhone and iPad\" title=\"Bread Baking App for iPhone and iPad\" width=\"320\" height=\"480\" class=\"alignnone size-full wp-image-29688\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Can you tell us a little about the process of developing the app? Was it like developing a cookbook?\u003c/strong>\u003c/p>\n\u003cp>For me, it was very much like developing a book. Writing text, taking shots of what the food should really look like in your kitchen, writing and then testing recipes. \u003ca href=\"http://wubbahed.com/\" title=\"Mobile Apps\">Will Turnage\u003c/a> takes care of all the coding, debugging, beta testing, and uploading to the apple store.\u003c/p>\n\u003cp>\u003cstrong>What can a user expect to learn from your Bread Baking Basics app?\u003c/strong>\u003c/p>\n\u003cp>Users will learn the primary steps of making satisfying bread, but more, I hope, they will gain the confidence and excitement to engage in this ancient, fundamental, and deeply satisfying craft.\u003c/p>\n\u003cp>\u003cstrong>Entitled \"Bread Baking Basics,\" it sounds like the app is geared towards those just starting out baking bread. Will it appeal to intermediate and advanced bakers as well? How so?\u003c/strong>\u003c/p>\n\u003cp>If a beginner reads the text and follows the recipes, the app will give them the ability to make good bread at home. For intermediate bakers it will introduce them to different bread doughs, such as multigrains and ryes and wild yeast doughs. The app is not intended for the advanced baker (most of whom could teach me more than I can teach them), but it does provide them a handy bread calculator based on standard bakers percentages. And it's a great resource for professional cooks who may need to come up with some bread recipes on the fly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/ruhlman_side.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/ruhlman_side.jpg\" alt=\"Michael Ruhlman\" title=\"Michael Ruhlman\" width=\"300\" height=\"267\" class=\"alignnone size-full wp-image-29696\">\u003c/a>\u003cbr>\n\u003cem>Photo credit: Donna Ruhlman\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How is Bread Baking Basics different from the bread baking portion of the Ratio app?\u003c/strong>\u003c/p>\n\u003cp>That just gives one ratio for a basic bread dough, white bread; the Bread Baking Basics app adds multiple doughs, multiple shapes, a great deal more written information, with lots of images.\u003c/p>\n\u003cp>\u003cstrong>If someone wanted to continue their bread baking education after they've made it through all of the recipes and tutorials in your app, what would you recommend as the next step?\u003c/strong>\u003c/p>\n\u003cp>Read and practice. Professional bread bakers spend their whole lives focused on the various combinations of just four fundamental ingredients. It's inexhaustible and infinitely complex.\u003c/p>\n\u003cp>\u003cstrong>What other bread baking resources, book, etc, would you recommend to readers?\u003c/strong>\u003c/p>\n\u003cp>I like \u003ca href=\"http://www.thefreshloaf.com/\" title=\"Bread Baking Blog\">thefreshloaf blog\u003c/a>, and we give a list of recommended bread books for further reading.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Other related posts you might enjoy on Ruhlman.com:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ruhlman.com/2011/06/update-bouchon-bakery-cookbook/\" title=\"Update: Bouchon Bakery Cookbook\">Update: Bouchon Bakery Cookbook\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ruhlman.com/2011/05/veal-stock-and-guinness-bread/\" title=\"Veal Stock and Guinness Bread\">Veal Stock and Guinness Bread\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ruhlman.com/2011/02/no-knead-bread-a-converts-story/\" title=\"No-Knead Bread: A Convert’s Story\">No-Knead Bread: A Convert’s Story\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ruhlman.com/2011/05/what-makes-a-great-cooking-app/\" title=\"What makes a great cooking app?\">What makes a great cooking app?\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2010 Interview:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.wasabimon.com/archive/michael-ruhlman-author-food-blogger/\" title=\"Food Blogger Spotlight: Michael Ruhlman\">Food Blogger Spotlight: Michael Ruhlman\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/24/2011/06/bi-rite-pride500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bi-rite-pride500.jpg\" alt=\"Bi-Rite Get Your Pride On\" title=\"Bi-Rite Get Your Pride On\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29670\">\u003c/a>\u003cbr>\n\u003cem>Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Happy Pride! And what a day! A whole lot of New York caterers and wedding-cake bakers are very happy today, now that same-sex marriage is wonderfully, amazingly legal in New York, and without a residency requirement, meaning Virgin Atlantic and Jet Blue should be running bride-and-bride, groom-and-groom cross-country specials very soon, at least until the slow-moving wheels of justice finally get the right thing done out here. So, what do you eat, in between the \u003ca href=\"http://www.frameline.org/festival/index.aspx\">Frameline35\u003c/a> LGBT film festival, the \u003ca href=\"http://www.transmarch.org/\">Trans March\u003c/a>, the \u003ca href=\"http://thedykemarch.org/\">Dyke March\u003c/a>, the parade on Sunday and all the myriad house parties, dance parties, comedy shows, performances, and more happening during this fine final week of June? Popcorn, probably, the celery, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/22/bloody-mary-beans/\">pickled green beans\u003c/a> and olives in your Bloody Mary, and of course, whatever bacon-wrapped hot dog or meat-on-a-stick is being smokily, deliciously offered for a few bucks to the hungry, sweaty, beer-bathed hordes from now through Sunday. \u003c/p>\n\u003cp> This being San Francisco, of course, Pride is hardly confined to the Castro or Civic Center. We've got \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/28/happy-pride/\">LGBT chefs\u003c/a>, restaurant owners, bartenders, bakers, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">ice-cream makers\u003c/a> in every neighborhood, after all. As Pride Parade Honorary Grand Marshall \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/13/valentines-day-with-sexpert-susie-bright/\">Susie Bright\u003c/a> says, \"I must have my breakfast, and the best crab cakes west of the Orleans parish line are at Adrienne's \u003ca href=\"http://www.justforyoucafe.com\">Just for You Cafe\u003c/a> in Dogpatch.\" Once the late-afternoon fog rolls in, then it's time for a Blue Moon, not just a summer drink but the \"ultimate lavender Liz Taylor's eyes cocktail,\" made from gin, fresh lemon, and Crème des Violettes, shaken over ice and served with a twist.\"The color is breathtaking, it tastes sublime, and the violet aroma is real!\" Order it at what Susie describes as her \"latest swoon,\" the \u003ca href=\"http://www.comstocksaloon.com\">Comstock Saloon\u003c/a> in North Beach. \"It's like going into a Barbary Coast time machine; the attention to detail is intoxicating, and the food and drink are prepared with such panache. A one-of-a-kind experience!\" she says. And while you're feeling blue, you can also drop into the brand-new \u003ca href=\"http://www.bluestembrasserie.com\">Bluestem Brasserie\u003c/a>, where chef James Ormsby (Bruno's, PlumpJack Cafe) has returned to the restaurant scene as consulting pastry chef, whipping up tasty treats like the \"Honolulu Hangover\" (chocolate coconut layer cake, toasted coconut marshallow meringue) and \"Sealed with a Kiss\" (vanilla ice cream profiteroles, strawberry rhubarb compote, crème rose).\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/91TVAX0EkU4\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>What else? Take a tip from what our local Celebrity Grand Marshall and Top Chef Desserts winner Yigit Pura says in his \u003cstrong>It Gets Better \u003c/strong>video, \"Have some dessert! Feel good!\" (Keep an eye out for Pura's own patisserie, Tout Sweet, coming soon.) Up in Pacific Heights, \u003ca href=\"http://www.elizabethfalkner.com/\">Elizabeth Falkner\u003c/a>'s crew at Citizen Cake are busy baking heart-shaped \u003ca href=\"http://yfrog.com/gyuppctsj\">pride cookies\u003c/a> splashed with spin-art rainbow icing, alongside with cookie sunglasses dotted with candy-sprinkle hearts. Down the street, at Fillmore and Haight, \u003ca href=\"http://www.threetwinsicecream\">Three Twins\u003c/a> ice cream has a dozen Pride-themed flavors happening this weekend, like Harvey Milk and Cookies (made with rice milk) and peanut-butter-laced Bear Bait. Prefer savory to sweet? Over in the Mission, \u003ca href=\"http://sanfrancisco.grubstreet.com/2011/06/delfina_pizzeria_supports_dyke.html\">Delfina Pizzeria is a sponsor of the 2011 Dyke March\u003c/a>, selling a limited-edition t-shirt as a fundraiser for the cash-strapped parade. Instead of the restaurant's usual red-on-black offering, the aqua-blue, $25 tee imagines the Golden Gate Bridge as a ring of rainbow-colored pizza slices. Given the topless, tattooed show that the Dyke March gives the Prosecco-clutching patrons of Delfina and Pizzeria Delfina every June, it's clearly a case of, if you can't beat 'em, join 'em, and keep 'em going for another year. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can make a sandwich for your cooler or parade-side picnic with \u003ca href=\"http://www.openhand.org\">Project Open Hand\u003c/a>'s new \u003ca href=\"http://www.youtube.com/watch?v=guekIfWYhnQ\">peanut butter\u003c/a>, now for sale in Whole Foods. 100% of the proceeds go to support Project Open Hand's mission. Or, finally, you can take a little inspiration from Gertrude, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/05/dinner-with-gertrude-stein-at-the-contemporary-jewish-museum/\">Alice\u003c/a> and Susie. \u003c/p>\n\u003cblockquote>\u003cp>As Bright told us, \"My main culinary memories of Pride can be summed up in two words: \u003cem>hash brownies.\u003c/em> And yes, the Ghirardelli chocolate is up to the task.\"\u003c/p>\u003c/blockquote>\n\n",
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"excerpt": "There's a whole lot of rainbows going on this weekend, and plenty of them are being painted in icing. What's on your menu for Pride? How about Bear Bait ice cream, Project Open Hand's homemade peanut butter, or the tasty breakfasts at Just for You? ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bi-rite-pride500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bi-rite-pride500.jpg\" alt=\"Bi-Rite Get Your Pride On\" title=\"Bi-Rite Get Your Pride On\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29670\">\u003c/a>\u003cbr>\n\u003cem>Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Happy Pride! And what a day! A whole lot of New York caterers and wedding-cake bakers are very happy today, now that same-sex marriage is wonderfully, amazingly legal in New York, and without a residency requirement, meaning Virgin Atlantic and Jet Blue should be running bride-and-bride, groom-and-groom cross-country specials very soon, at least until the slow-moving wheels of justice finally get the right thing done out here. So, what do you eat, in between the \u003ca href=\"http://www.frameline.org/festival/index.aspx\">Frameline35\u003c/a> LGBT film festival, the \u003ca href=\"http://www.transmarch.org/\">Trans March\u003c/a>, the \u003ca href=\"http://thedykemarch.org/\">Dyke March\u003c/a>, the parade on Sunday and all the myriad house parties, dance parties, comedy shows, performances, and more happening during this fine final week of June? Popcorn, probably, the celery, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/22/bloody-mary-beans/\">pickled green beans\u003c/a> and olives in your Bloody Mary, and of course, whatever bacon-wrapped hot dog or meat-on-a-stick is being smokily, deliciously offered for a few bucks to the hungry, sweaty, beer-bathed hordes from now through Sunday. \u003c/p>\n\u003cp> This being San Francisco, of course, Pride is hardly confined to the Castro or Civic Center. We've got \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/28/happy-pride/\">LGBT chefs\u003c/a>, restaurant owners, bartenders, bakers, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">ice-cream makers\u003c/a> in every neighborhood, after all. As Pride Parade Honorary Grand Marshall \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/13/valentines-day-with-sexpert-susie-bright/\">Susie Bright\u003c/a> says, \"I must have my breakfast, and the best crab cakes west of the Orleans parish line are at Adrienne's \u003ca href=\"http://www.justforyoucafe.com\">Just for You Cafe\u003c/a> in Dogpatch.\" Once the late-afternoon fog rolls in, then it's time for a Blue Moon, not just a summer drink but the \"ultimate lavender Liz Taylor's eyes cocktail,\" made from gin, fresh lemon, and Crème des Violettes, shaken over ice and served with a twist.\"The color is breathtaking, it tastes sublime, and the violet aroma is real!\" Order it at what Susie describes as her \"latest swoon,\" the \u003ca href=\"http://www.comstocksaloon.com\">Comstock Saloon\u003c/a> in North Beach. \"It's like going into a Barbary Coast time machine; the attention to detail is intoxicating, and the food and drink are prepared with such panache. A one-of-a-kind experience!\" she says. And while you're feeling blue, you can also drop into the brand-new \u003ca href=\"http://www.bluestembrasserie.com\">Bluestem Brasserie\u003c/a>, where chef James Ormsby (Bruno's, PlumpJack Cafe) has returned to the restaurant scene as consulting pastry chef, whipping up tasty treats like the \"Honolulu Hangover\" (chocolate coconut layer cake, toasted coconut marshallow meringue) and \"Sealed with a Kiss\" (vanilla ice cream profiteroles, strawberry rhubarb compote, crème rose).\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/91TVAX0EkU4\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>What else? Take a tip from what our local Celebrity Grand Marshall and Top Chef Desserts winner Yigit Pura says in his \u003cstrong>It Gets Better \u003c/strong>video, \"Have some dessert! Feel good!\" (Keep an eye out for Pura's own patisserie, Tout Sweet, coming soon.) Up in Pacific Heights, \u003ca href=\"http://www.elizabethfalkner.com/\">Elizabeth Falkner\u003c/a>'s crew at Citizen Cake are busy baking heart-shaped \u003ca href=\"http://yfrog.com/gyuppctsj\">pride cookies\u003c/a> splashed with spin-art rainbow icing, alongside with cookie sunglasses dotted with candy-sprinkle hearts. Down the street, at Fillmore and Haight, \u003ca href=\"http://www.threetwinsicecream\">Three Twins\u003c/a> ice cream has a dozen Pride-themed flavors happening this weekend, like Harvey Milk and Cookies (made with rice milk) and peanut-butter-laced Bear Bait. Prefer savory to sweet? Over in the Mission, \u003ca href=\"http://sanfrancisco.grubstreet.com/2011/06/delfina_pizzeria_supports_dyke.html\">Delfina Pizzeria is a sponsor of the 2011 Dyke March\u003c/a>, selling a limited-edition t-shirt as a fundraiser for the cash-strapped parade. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can make a sandwich for your cooler or parade-side picnic with \u003ca href=\"http://www.openhand.org\">Project Open Hand\u003c/a>'s new \u003ca href=\"http://www.youtube.com/watch?v=guekIfWYhnQ\">peanut butter\u003c/a>, now for sale in Whole Foods. 100% of the proceeds go to support Project Open Hand's mission. Or, finally, you can take a little inspiration from Gertrude, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/05/dinner-with-gertrude-stein-at-the-contemporary-jewish-museum/\">Alice\u003c/a> and Susie. \u003c/p>\n\u003cblockquote>\u003cp>As Bright told us, \"My main culinary memories of Pride can be summed up in two words: \u003cem>hash brownies.\u003c/em> And yes, the Ghirardelli chocolate is up to the task.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"title": "Walk (and Graze) in the Wild at The Oakland Zoo",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/main1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/main1.jpg\" alt=\"walk in the wild\" title=\"main1\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-29471\">\u003c/a>\u003c/p>\n\u003cp>Coming up this Saturday is the Oakland Zoo's 19th Annual \u003ca href=\"http://www.oaklandzoo.org/support-the-zoo/make-a-gift-to-the-zoo/walk-in-the-wild\">\u003cstrong>Walk in the Wild: An Epicurean Escapade\u003c/strong>\u003c/a>, their biggest fundraising event of the year.\u003c/p>\n\u003cp>From 5-8pm, guests \"wine, dine & stroll\" through sections of the zoo that are set up with tables from over \u003ca href=\"http://www.oaklandzoo.org/support-the-zoo/make-a-gift-to-the-zoo/walk-in-the-wild\">100 vendors in the Bay Area\u003c/a>, including \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/21/processing-the-pig-a-weekly-ritual-at-oliveto/\">Oliveto\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Plum\u003c/a>. Then there's dancing and dessert under the stars from 8-10pm. \u003c/p>\n\u003cp>Be sure to fast during the day if you go; my husband and I were overwhelmed by the sheer number of delicious offerings when we attended the event last year. Wandering through the zoo in the late afternoon hours was also a real treat, as well as taking a gondola ride to view the habitats of the zoo's residents from above. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/gondola2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/gondola2.jpg\" alt=\"gondola\" title=\"gondola2\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-29491\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/beer.jpg\" alt=\"beer\" title=\"beer\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-29419\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Walk in the Wild: An Epicurean Escapade\u003c/strong>\u003cbr>\nSaturday, June 25\u003cbr>\n\u003ca href=\"http://www.oaklandzoo.org/\">The Oakland Zoo\u003c/a>\u003cbr>\n9777 Golf Links Rd\u003cbr>\nOakland, CA 94605\u003cbr>\n(510) 632-9525\u003c/p>\n\u003cp>Wine, Dine & Stroll (5-8pm)\u003cbr>\nDancing and Dessert Under the Stars -- Flamingo Plaza (8-10pm)\u003c/p>\n\u003cp>The Walk in the Wild main event is $125 per person for Zoo members and $150 per person for non-members. This event is adults (21+) only as alcohol will be served.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.google.com/maps?daddr=9777+Golf+Links+Rd,+Oakland,+CA+94605&geocode=CWkZ0uO-aZS5FUsIQAIdPCq4-A&dirflg=r&saddr=&f=d&hl=en&sll=37.750859,-122.148292&sspn=0.008,0.011115&date=06%2F09%2F09&time=10:49am&ttype=dep&noexp=0&noal=0&sort=&tline=&ie=UTF8&ll=37.738956,-122.117157&spn=0.128013,0.177841&z=13&start=0\">Google Map Directions\u003c/a>\u003c/p>\n\n",
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"excerpt": "Coming up this Saturday is the Oakland Zoo's 19th Annual Walk in the Wild: An Epicurean Escapade, their biggest fundraising event of the year.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/main1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/main1.jpg\" alt=\"walk in the wild\" title=\"main1\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-29471\">\u003c/a>\u003c/p>\n\u003cp>Coming up this Saturday is the Oakland Zoo's 19th Annual \u003ca href=\"http://www.oaklandzoo.org/support-the-zoo/make-a-gift-to-the-zoo/walk-in-the-wild\">\u003cstrong>Walk in the Wild: An Epicurean Escapade\u003c/strong>\u003c/a>, their biggest fundraising event of the year.\u003c/p>\n\u003cp>From 5-8pm, guests \"wine, dine & stroll\" through sections of the zoo that are set up with tables from over \u003ca href=\"http://www.oaklandzoo.org/support-the-zoo/make-a-gift-to-the-zoo/walk-in-the-wild\">100 vendors in the Bay Area\u003c/a>, including \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/09/21/processing-the-pig-a-weekly-ritual-at-oliveto/\">Oliveto\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Plum\u003c/a>. Then there's dancing and dessert under the stars from 8-10pm. \u003c/p>\n\u003cp>Be sure to fast during the day if you go; my husband and I were overwhelmed by the sheer number of delicious offerings when we attended the event last year. Wandering through the zoo in the late afternoon hours was also a real treat, as well as taking a gondola ride to view the habitats of the zoo's residents from above. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/gondola2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/gondola2.jpg\" alt=\"gondola\" title=\"gondola2\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-29491\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/beer.jpg\" alt=\"beer\" title=\"beer\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-29419\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Walk in the Wild: An Epicurean Escapade\u003c/strong>\u003cbr>\nSaturday, June 25\u003cbr>\n\u003ca href=\"http://www.oaklandzoo.org/\">The Oakland Zoo\u003c/a>\u003cbr>\n9777 Golf Links Rd\u003cbr>\nOakland, CA 94605\u003cbr>\n(510) 632-9525\u003c/p>\n\u003cp>Wine, Dine & Stroll (5-8pm)\u003cbr>\nDancing and Dessert Under the Stars -- Flamingo Plaza (8-10pm)\u003c/p>\n\u003cp>The Walk in the Wild main event is $125 per person for Zoo members and $150 per person for non-members. This event is adults (21+) only as alcohol will be served.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.google.com/maps?daddr=9777+Golf+Links+Rd,+Oakland,+CA+94605&geocode=CWkZ0uO-aZS5FUsIQAIdPCq4-A&dirflg=r&saddr=&f=d&hl=en&sll=37.750859,-122.148292&sspn=0.008,0.011115&date=06%2F09%2F09&time=10:49am&ttype=dep&noexp=0&noal=0&sort=&tline=&ie=UTF8&ll=37.738956,-122.117157&spn=0.128013,0.177841&z=13&start=0\">Google Map Directions\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gluten-Free Vegan Options in the Bay Area: Yes, They Are Out There",
"title": "Gluten-Free Vegan Options in the Bay Area: Yes, They Are Out There",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.gluten.net/gfco/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Certified-Gluten_Free-Logo300.jpg\" alt=\"Certified Gluten-Free Logo\" title=\"Certified Gluten-Free Logo\" width=\"300\" height=\"241\" class=\"alignleft size-full wp-image-29519\">\u003c/a>People are giving up gluten. It may be because of a diagnosis of \u003ca href=\"http://en.wikipedia.org/wiki/Coeliac_disease\">celiac disease\u003c/a> or finding out you have a genetic predisposition to it. It may be a wheat allergy or from simply experiencing gluten intolerance whenever you eat it. Or it may just be a lifestyle choice after reading how gluten is a \u003ca href=\"http://www.freefromgluten.com/blogs/health-and-welness/2790712-the-history-of-gluten-in-the-human-diet\">very recent addition to the human diet\u003c/a> and that the medical community is realizing that the prevalence of celiac disease seems to have \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19362553\">increased dramatically in recent years\u003c/a>.\u003c/p>\n\u003cp>Unfortunately, testing for celiac disease and gluten intolerance is not perfect, so many individuals rely on their own instincts and bodies and embark on a complete makeover of their eating habits, realizing that they just feel better when they don't eat gluten. \u003c/p>\n\u003cp>Gluten and gluten-contaminated products are everywhere. And, often, they are in the foods we love the most. Bread, pasta, and cake are the most obvious culprits. But what about the wheat in soy sauce (used in the fermentation process), creamed soups (in the roux), or cola (via the caramel color)? Or malt vinegar, barley, rye, oats, triticale, and beer? Gluten hides in the most unexpected places.\u003c/p>\n\u003cp>Now imagine if you are gluten intolerant AND vegan. As I mentioned in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/15/gluten-free-vegan-macaroni-and-cheese/\">a previous post\u003c/a>, just because a vegan has to or chooses to avoid gluten, his or her ethical stance about animal products doesn't change. So, the elimination of gluten gets added to the vegan lifestyle. Luckily, awareness about gluten intolerance is becoming more prominent, making it easier for everyone to find food that works for them. Mainstream grocery stores like Safeway are \u003ca href=\"http://www.safeway.com/IFL/Grocery/SimpleNutrition-Program-Tags\">tagging\u003c/a> their gluten-free items. More and more exclusively vegan companies, like \u003ca href=\"http://www.eatpastry.com/html/products\">Eat Pastry\u003c/a> are offering gluten-free products. Churches are even offering \u003ca href=\"http://blog.chron.com/believeitornot/2011/06/christians-with-celiacs-rejoice-more-churches-adopt-gluten-free-communion/\">gluten-free wafers\u003c/a> for communion. Allyson Kramer of \u003ca href=\"http://www.manifestvegan.com/\">Manifest Vegan\u003c/a> transformed her vegan food blog to a gluten-free vegan food blog when she was diagnosed with celiac disease in 2009. And a recently launched blog called \u003ca href=\"http://xgfx.org/\">xgfx\u003c/a> offers up animal-friendly, gluten-free recipes and resources because \"While there are plenty of great resources out there for vegans, and many for the gluten-free crowd, there seem to be very few for folks like us who dwell in both camps.\" So, it’s easier than ever to find recipes and products that are safe and restaurants that are sensitive to the topic. But it's still rare enough that a little advice doesn't hurt.\u003c/p>\n\u003cp>In the Bay Area, several restaurants offer gluten-free vegan options that are definitely worth checking out. If you have celiac disease, or are severely gluten intolerant, I recommend calling ahead to see what practices they have in place in their kitchens to avoid contamination. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.gracias-madre.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gracias-Outdoor-Patio.jpg\" alt=\"Gracias Outdoor Patio\" title=\"Gracias Outdoor Patio\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-29409\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Gracias Madre\u003c/em>\u003c/p>\n\u003cp>Most of \u003ca href=\"http://www.gracias-madre.com/web/\">Gracias Madre\u003c/a>'s menu is gluten-free. There are only a few items that aren’t. I recommend… everything! But The Papas al Horno, Quesadillas de Camote, Enchiladas con Mole, Platillo de Legumbres, and whatever cheesecake they have at the moment should be the first things you try. Can you tell \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/02/an-interview-with-gracias-madres-eva-ackerman/\">this is my favorite restaurant\u003c/a>? \u003c/p>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/souley-vegan-collage.jpg\" alt=\"souley vegan collage\" title=\"souley vegan collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29501\">\u003c/a>\u003cbr>\n\u003cem>Souley Vegan's Fried Okra, Yams, Mustard Greens, Potato Salad, and Cayenne Lemonade\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/Home.html\">Souley Vegan\u003c/a> is your destination for comforting, healthy, simple soul food in a truly caring and down-to-earth environment. You can tell that owner \u003ca href=\"http://www.souleyvegan.com/About.html\">Tamearra Dyson\u003c/a> built this restaurant out of love and it's become a destination for home cooking for the community surrounding it, vegan or not. Souley Vegan labels the items on the menu that contain wheat. My recommendations are the crispy and light fried okra, the simple and tender yams, and the mustard greens. And make sure to grab a cayenne lemonade to sip on!\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafegratitude.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gratitude-Collage1.jpg\" alt=\"Gratitude Collage\" title=\"Gratitude Collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29411\">\u003c/a>\u003cbr>\n\u003cem>Cafe Gratitude's \"I Am Thriving\" creamy tomato soup, \"I Am Hearty\" deep-dish pizza, \"I Am Fortified\" quinoa bowl, and \"I Am Awakening\" raw key lime pie\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafegratitude.com/\">Café Gratitude\u003c/a> recently went through a \u003ca href=\"http://www.cafegratitude.com/images/Cafe_Gratitude/Posters_Fliers/menuhbmc5.19.11.pdf\">menu\u003c/a> change (they are not exclusively raw anymore and have expanded to include cooked items). They've also lowered their prices by 24% in response to the rising cost of food and healthcare. They even offer a community-supported \"I am Grateful\" grain bowl where payment for the bowl is by donation ($7 recommended) and no one is turned away. The bowl was created \"to allow for those in financial need to have access to organic vegan food.\" You don't see many restaurants offering that kind of service to their community. \u003c/p>\n\u003cp>They also happen to offer great gluten-free options -- as in pretty much the entire menu. Live mac and cheese, maple coconut \"bacon\" BLTs, and raw deep dish pizza. The creativity at Gratitude never ceases to amaze me. \u003cstrong>Important tip:\u003c/strong> make sure to eat dessert there (key lime pie highly recommended). \u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Source-Collage.jpg\" alt=\"Source Collage\" title=\"Source Collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29424\">\u003c/a>\u003cbr>\n\u003cem>Source's Dan Dan Noodles, Truffle Macaroni & Cheese, and Baked Vegan Spinach Artichoke Fondue\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/our_food.php/\">Source\u003c/a> is one of the most health-conscious, allergy-conscious, vegan-conscious places I have ever experienced. The staff is beyond kind and patient as you ask them over and over your usual \"does this have...?\" questions. Their cashew-cheese-based mac and cheese is gluten-free (if you ask for no breadcrumbs) and insanely yummy with truffle oil and a red pepper sauce drizzle. The gorgeous Dan Dan noodles are creamy and satisfying in an almond sweet soy sauce. And ask for live chips to go with an order of the Baked Vegan Spinach Artichoke Fondue to make it gluten-free. You won’t be disappointed. \u003c/p>\n\u003cp>\u003ca href=\"http://www.vikschaatcorner.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/viks1.jpg\" alt=\"Vik's Chaat Corner\" title=\"Vik's Chaat Corner\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-29430\">\u003c/a>\u003cbr>\n\u003cem>VIK's Mix Vegetable Pakoras, Idli, and Masala Dosa.\u003c/em>\u003c/p>\n\u003cp>I love \u003ca href=\"http://www.vikschaatcorner.com/\">VIK's\u003c/a>. It's one of my favorite destinations on the weekend. Take \u003ca href=\"http://www.flickr.com/photos/vizahajszky/5492197601/in/photostream\">the pup\u003c/a> to \u003ca href=\"http://www.yelp.com/biz/point-isabel-dog-park-richmond\">Point Isabel\u003c/a>, then pick up some Indian \u003ca href=\"http://en.wikipedia.org/wiki/Chaat\">chaat\u003c/a> and reminisce about my trip to Mumbai and Goa a few years back when I was too afraid to try anything served on the street. What’s great is that they recently started labeling their online \u003ca href=\"http://www.vikschaatcorner.com/menu.htm\">menu\u003c/a> with symbols for what's vegan and gluten-free, and luckily they have several items that are both—namely the Mix Vegetable Pakoras, Vegetable or Masala Dosa, Uttapam, and the Idli.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Here are a few additional places to check out:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>The Buddha Girl Roll at \u003ca href=\"http://www.sushirrito.com/food/\">Sushirrito\u003c/a> is gluten-free and vegan and has a delectable combination of \u003ca href=\"http://hodosoy.com/products/grab-and-go/\">Hodo Soy Spicy Tofu Strips\u003c/a>, roasted garnet yams, shiitake mushroom, shaved cabbage, avocado, green onions, and crumbled rice chips.\u003c/li>\n\u003cli>Vegan restaurant chain, \u003ca href=\"http://lovinghut.us/sf_westfield/\">Loving Hut\u003c/a>, is happy to accommodate gluten-free guests. My fave is the Spicy Royal Noodle Soup at Westfield Centre. Just ask for gluten-free and they adjust the order for you. \u003c/li>\n\u003cli>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/02/vegans-vegetarians-carnivores-dine-together-at-gather/\">Gather\u003c/a> in Berkeley clearly marks their menu for gluten-free and vegan options, and urges guests to notify servers of any dietary restrictions so that they can be accommodated. Some of the gluten-free/vegan options currently include yuba \"pappardelle\" in a mushroom \"Bolognese\" sauce; a young carrot plate with hen of the woods mushrooms, hay-carrot top pesto, fava beans, dehydrated kale, charred peel, and espelette peppers; and their \u003ca href=\"http://vegansaurus.com/post/963303120/vegan-charcuterie-at-gather\">famous vegan \"charcuterie.\"\u003c/a> \u003c/li>\n\u003cli>Vegetarian (and super vegan-friendly) restaurant \u003ca href=\"http://ubuntunapa.com/food-wine/\">Ubuntu\u003c/a> in Napa (named the #2 best new restaurant in the country by \u003ca href=\"http://www.nytimes.com/2008/03/19/dining/19two.html?_r=1&scp=2&sq=Ubuntu+and+Bruni+&st=nyt\">New York Times\u003c/a> when it opened in 2008) has a lot of gluten-sensitive guests so they happily offer many options. \u003c/li>\n\u003cli>\u003ca href=\"http://www.millenniumrestaurant.com/index.html\">Millennium\u003c/a> is a great destination for gluten-free vegan eating. The restaurant even held a \u003ca href=\"http://vegansaurus.com/post/3771532827/give-it-to-me-gluten-free-winemaker-dinner-at\">Gluten-Free Winemaker Dinner\u003c/a> back in March. A must-eat is their plate of Crusted Oyster Mushrooms (with chickpea flour & thyme dredge, radish salad with ginger aioli, and grapefruit-habanero chile jam). \u003c/li>\n\u003cli>\u003ca href=\"http://shangri-lavegan.com/\">Shangri-La Vegan\u003c/a> in Oakland offers some of the cleanest food you can imagine. They post their menu daily on their website and most of the time the entire menu is gluten-free. With a Macrobiotic/Tibetan/Buddhist/100% organic menu (at very affordable prices), you will leave satisfied, light, and guilt-free.\u003c/li>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/shangri-la-moderate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/shangri-la-moderate.jpg\" alt=\"Shangri-La moderate meal\" title=\"Shangri-La moderate meal\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29505\">\u003c/a>\u003cbr>\n\u003cem>Shangri-La Vegan moderate meal. Photo Credit: Wendy Goodfriend\u003c/em>\n\u003c/p>\u003c/ul>\n\n",
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"excerpt": "People are giving up gluten. Whether it's due to celiac disease or a dietary lifestyle choice, the need for more and more gluten-free food options is growing. Now, what if you are vegan? Ethical choices don't change, so the elimination of gluten just gets added to your lifestyle! Luckily, the Bay Area has multiple options for a great meal. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.gluten.net/gfco/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Certified-Gluten_Free-Logo300.jpg\" alt=\"Certified Gluten-Free Logo\" title=\"Certified Gluten-Free Logo\" width=\"300\" height=\"241\" class=\"alignleft size-full wp-image-29519\">\u003c/a>People are giving up gluten. It may be because of a diagnosis of \u003ca href=\"http://en.wikipedia.org/wiki/Coeliac_disease\">celiac disease\u003c/a> or finding out you have a genetic predisposition to it. It may be a wheat allergy or from simply experiencing gluten intolerance whenever you eat it. Or it may just be a lifestyle choice after reading how gluten is a \u003ca href=\"http://www.freefromgluten.com/blogs/health-and-welness/2790712-the-history-of-gluten-in-the-human-diet\">very recent addition to the human diet\u003c/a> and that the medical community is realizing that the prevalence of celiac disease seems to have \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19362553\">increased dramatically in recent years\u003c/a>.\u003c/p>\n\u003cp>Unfortunately, testing for celiac disease and gluten intolerance is not perfect, so many individuals rely on their own instincts and bodies and embark on a complete makeover of their eating habits, realizing that they just feel better when they don't eat gluten. \u003c/p>\n\u003cp>Gluten and gluten-contaminated products are everywhere. And, often, they are in the foods we love the most. Bread, pasta, and cake are the most obvious culprits. But what about the wheat in soy sauce (used in the fermentation process), creamed soups (in the roux), or cola (via the caramel color)? Or malt vinegar, barley, rye, oats, triticale, and beer? Gluten hides in the most unexpected places.\u003c/p>\n\u003cp>Now imagine if you are gluten intolerant AND vegan. As I mentioned in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/15/gluten-free-vegan-macaroni-and-cheese/\">a previous post\u003c/a>, just because a vegan has to or chooses to avoid gluten, his or her ethical stance about animal products doesn't change. So, the elimination of gluten gets added to the vegan lifestyle. Luckily, awareness about gluten intolerance is becoming more prominent, making it easier for everyone to find food that works for them. Mainstream grocery stores like Safeway are \u003ca href=\"http://www.safeway.com/IFL/Grocery/SimpleNutrition-Program-Tags\">tagging\u003c/a> their gluten-free items. More and more exclusively vegan companies, like \u003ca href=\"http://www.eatpastry.com/html/products\">Eat Pastry\u003c/a> are offering gluten-free products. Churches are even offering \u003ca href=\"http://blog.chron.com/believeitornot/2011/06/christians-with-celiacs-rejoice-more-churches-adopt-gluten-free-communion/\">gluten-free wafers\u003c/a> for communion. Allyson Kramer of \u003ca href=\"http://www.manifestvegan.com/\">Manifest Vegan\u003c/a> transformed her vegan food blog to a gluten-free vegan food blog when she was diagnosed with celiac disease in 2009. And a recently launched blog called \u003ca href=\"http://xgfx.org/\">xgfx\u003c/a> offers up animal-friendly, gluten-free recipes and resources because \"While there are plenty of great resources out there for vegans, and many for the gluten-free crowd, there seem to be very few for folks like us who dwell in both camps.\" So, it’s easier than ever to find recipes and products that are safe and restaurants that are sensitive to the topic. But it's still rare enough that a little advice doesn't hurt.\u003c/p>\n\u003cp>In the Bay Area, several restaurants offer gluten-free vegan options that are definitely worth checking out. If you have celiac disease, or are severely gluten intolerant, I recommend calling ahead to see what practices they have in place in their kitchens to avoid contamination. \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.gracias-madre.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gracias-Outdoor-Patio.jpg\" alt=\"Gracias Outdoor Patio\" title=\"Gracias Outdoor Patio\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-29409\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Gracias Madre\u003c/em>\u003c/p>\n\u003cp>Most of \u003ca href=\"http://www.gracias-madre.com/web/\">Gracias Madre\u003c/a>'s menu is gluten-free. There are only a few items that aren’t. I recommend… everything! But The Papas al Horno, Quesadillas de Camote, Enchiladas con Mole, Platillo de Legumbres, and whatever cheesecake they have at the moment should be the first things you try. Can you tell \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/02/an-interview-with-gracias-madres-eva-ackerman/\">this is my favorite restaurant\u003c/a>? \u003c/p>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/souley-vegan-collage.jpg\" alt=\"souley vegan collage\" title=\"souley vegan collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29501\">\u003c/a>\u003cbr>\n\u003cem>Souley Vegan's Fried Okra, Yams, Mustard Greens, Potato Salad, and Cayenne Lemonade\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/Home.html\">Souley Vegan\u003c/a> is your destination for comforting, healthy, simple soul food in a truly caring and down-to-earth environment. You can tell that owner \u003ca href=\"http://www.souleyvegan.com/About.html\">Tamearra Dyson\u003c/a> built this restaurant out of love and it's become a destination for home cooking for the community surrounding it, vegan or not. Souley Vegan labels the items on the menu that contain wheat. My recommendations are the crispy and light fried okra, the simple and tender yams, and the mustard greens. And make sure to grab a cayenne lemonade to sip on!\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafegratitude.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gratitude-Collage1.jpg\" alt=\"Gratitude Collage\" title=\"Gratitude Collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29411\">\u003c/a>\u003cbr>\n\u003cem>Cafe Gratitude's \"I Am Thriving\" creamy tomato soup, \"I Am Hearty\" deep-dish pizza, \"I Am Fortified\" quinoa bowl, and \"I Am Awakening\" raw key lime pie\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafegratitude.com/\">Café Gratitude\u003c/a> recently went through a \u003ca href=\"http://www.cafegratitude.com/images/Cafe_Gratitude/Posters_Fliers/menuhbmc5.19.11.pdf\">menu\u003c/a> change (they are not exclusively raw anymore and have expanded to include cooked items). They've also lowered their prices by 24% in response to the rising cost of food and healthcare. They even offer a community-supported \"I am Grateful\" grain bowl where payment for the bowl is by donation ($7 recommended) and no one is turned away. The bowl was created \"to allow for those in financial need to have access to organic vegan food.\" You don't see many restaurants offering that kind of service to their community. \u003c/p>\n\u003cp>They also happen to offer great gluten-free options -- as in pretty much the entire menu. Live mac and cheese, maple coconut \"bacon\" BLTs, and raw deep dish pizza. The creativity at Gratitude never ceases to amaze me. \u003cstrong>Important tip:\u003c/strong> make sure to eat dessert there (key lime pie highly recommended). \u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Source-Collage.jpg\" alt=\"Source Collage\" title=\"Source Collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29424\">\u003c/a>\u003cbr>\n\u003cem>Source's Dan Dan Noodles, Truffle Macaroni & Cheese, and Baked Vegan Spinach Artichoke Fondue\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/our_food.php/\">Source\u003c/a> is one of the most health-conscious, allergy-conscious, vegan-conscious places I have ever experienced. The staff is beyond kind and patient as you ask them over and over your usual \"does this have...?\" questions. Their cashew-cheese-based mac and cheese is gluten-free (if you ask for no breadcrumbs) and insanely yummy with truffle oil and a red pepper sauce drizzle. The gorgeous Dan Dan noodles are creamy and satisfying in an almond sweet soy sauce. And ask for live chips to go with an order of the Baked Vegan Spinach Artichoke Fondue to make it gluten-free. You won’t be disappointed. \u003c/p>\n\u003cp>\u003ca href=\"http://www.vikschaatcorner.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/viks1.jpg\" alt=\"Vik's Chaat Corner\" title=\"Vik's Chaat Corner\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-29430\">\u003c/a>\u003cbr>\n\u003cem>VIK's Mix Vegetable Pakoras, Idli, and Masala Dosa.\u003c/em>\u003c/p>\n\u003cp>I love \u003ca href=\"http://www.vikschaatcorner.com/\">VIK's\u003c/a>. It's one of my favorite destinations on the weekend. Take \u003ca href=\"http://www.flickr.com/photos/vizahajszky/5492197601/in/photostream\">the pup\u003c/a> to \u003ca href=\"http://www.yelp.com/biz/point-isabel-dog-park-richmond\">Point Isabel\u003c/a>, then pick up some Indian \u003ca href=\"http://en.wikipedia.org/wiki/Chaat\">chaat\u003c/a> and reminisce about my trip to Mumbai and Goa a few years back when I was too afraid to try anything served on the street. What’s great is that they recently started labeling their online \u003ca href=\"http://www.vikschaatcorner.com/menu.htm\">menu\u003c/a> with symbols for what's vegan and gluten-free, and luckily they have several items that are both—namely the Mix Vegetable Pakoras, Vegetable or Masala Dosa, Uttapam, and the Idli.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Here are a few additional places to check out:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>The Buddha Girl Roll at \u003ca href=\"http://www.sushirrito.com/food/\">Sushirrito\u003c/a> is gluten-free and vegan and has a delectable combination of \u003ca href=\"http://hodosoy.com/products/grab-and-go/\">Hodo Soy Spicy Tofu Strips\u003c/a>, roasted garnet yams, shiitake mushroom, shaved cabbage, avocado, green onions, and crumbled rice chips.\u003c/li>\n\u003cli>Vegan restaurant chain, \u003ca href=\"http://lovinghut.us/sf_westfield/\">Loving Hut\u003c/a>, is happy to accommodate gluten-free guests. My fave is the Spicy Royal Noodle Soup at Westfield Centre. Just ask for gluten-free and they adjust the order for you. \u003c/li>\n\u003cli>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/02/vegans-vegetarians-carnivores-dine-together-at-gather/\">Gather\u003c/a> in Berkeley clearly marks their menu for gluten-free and vegan options, and urges guests to notify servers of any dietary restrictions so that they can be accommodated. Some of the gluten-free/vegan options currently include yuba \"pappardelle\" in a mushroom \"Bolognese\" sauce; a young carrot plate with hen of the woods mushrooms, hay-carrot top pesto, fava beans, dehydrated kale, charred peel, and espelette peppers; and their \u003ca href=\"http://vegansaurus.com/post/963303120/vegan-charcuterie-at-gather\">famous vegan \"charcuterie.\"\u003c/a> \u003c/li>\n\u003cli>Vegetarian (and super vegan-friendly) restaurant \u003ca href=\"http://ubuntunapa.com/food-wine/\">Ubuntu\u003c/a> in Napa (named the #2 best new restaurant in the country by \u003ca href=\"http://www.nytimes.com/2008/03/19/dining/19two.html?_r=1&scp=2&sq=Ubuntu+and+Bruni+&st=nyt\">New York Times\u003c/a> when it opened in 2008) has a lot of gluten-sensitive guests so they happily offer many options. \u003c/li>\n\u003cli>\u003ca href=\"http://www.millenniumrestaurant.com/index.html\">Millennium\u003c/a> is a great destination for gluten-free vegan eating. The restaurant even held a \u003ca href=\"http://vegansaurus.com/post/3771532827/give-it-to-me-gluten-free-winemaker-dinner-at\">Gluten-Free Winemaker Dinner\u003c/a> back in March. A must-eat is their plate of Crusted Oyster Mushrooms (with chickpea flour & thyme dredge, radish salad with ginger aioli, and grapefruit-habanero chile jam). \u003c/li>\n\u003cli>\u003ca href=\"http://shangri-lavegan.com/\">Shangri-La Vegan\u003c/a> in Oakland offers some of the cleanest food you can imagine. They post their menu daily on their website and most of the time the entire menu is gluten-free. With a Macrobiotic/Tibetan/Buddhist/100% organic menu (at very affordable prices), you will leave satisfied, light, and guilt-free.\u003c/li>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/shangri-la-moderate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/shangri-la-moderate.jpg\" alt=\"Shangri-La moderate meal\" title=\"Shangri-La moderate meal\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29505\">\u003c/a>\u003cbr>\n\u003cem>Shangri-La Vegan moderate meal. Photo Credit: Wendy Goodfriend\u003c/em>\n\u003c/p>\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pocket Sommelier: Making Sense of Wine Apps",
"title": "Pocket Sommelier: Making Sense of Wine Apps",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_29024\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://www.hellovino.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/hellovino-200x300.jpg\" alt=\"Hello Vino app interface\" title=\"Hello Vino app interface\" width=\"200\" height=\"300\" class=\"size-medium wp-image-29024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Hello Vino\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Wow, how times have changed. It wasn't that long ago when 'wine and apps' meant a glass of dry rose and brie before dinner. Now there are over 450 wine applications to check out for the iPhone. That's six times as many wine apps as were available for the iPhone last year. There are apps for \u003ca href=\"http://www.drync.com/\">wine reviews\u003c/a>, \u003ca href=\"http://www.pairitapp.com/\">food pairing\u003c/a>,\u003ca href=\"http://itunes.apple.com/us/app/cor-kz-wine-info/id294379127?mt=8\"> wine journaling\u003c/a>, \u003ca href=\"http://vinpass.com/\">games\u003c/a>, \u003ca href=\"http://www.socialgrapes.com/\">interacting with other vinophiles\u003c/a>, \u003ca href=\"http://www.giftrocket.com/send-a-gift-card\">apps to buy a drink\u003c/a> for a friend or\u003ca href=\"http://publishingsyndicate.com/wine_wherever/iphone/mobile_apps.html\"> to find a winery\u003c/a>. There are a lot of choices unless you have an \u003ca href=\"http://brokewino.com/what-are-the-best-android-wine-apps/\">Android\u003c/a> or a \u003ca href=\"http://blog.vintagecellars.com/2010/06/three-blackberry-apps-for-wine-lovers/\">Blackberry\u003c/a>, then you already know you are much more limited. \u003c/p>\n\u003cp>My first download was \u003ca href=\"http://www.hellovino.com\">Hello Vino\u003c/a>, a good choice for the wine app newbie. This very popular, free application, is available for the iPhone and Android. Hello Vino bills itself as an app for the wine aisle, offering pairings, reviews and more. \u003c/p>\n\u003cp>The next thing I knew, I had downloaded a dozen apps but my excitement fizzled fast. Some of the apps got buggy on me and I often couldn't find the information I wanted. For example, I searched for a dry, zingy Verdicchio that I had recently at a nearby restaurant. \u003ca href=\"http://www.drync.com\">Drync\u003c/a> could tell me the price but not where I could get the wine. \u003ca href=\"http://www.snooth.com/iphone-app/\">Snooth's\u003c/a> free version came back with four stores, including one in New York and one in Amsterdam. Thinking I might be missing something I called on a guy who knows a lot about wine apps -- Paul Mabray, founder of \u003ca href=\"http://www.vintank.com/\">Vintank\u003c/a>. Vintank is a digital think tank for the wine industry. I asked Mabray why am I having such a hard time searching for a bottle of wine?\u003c/p>\n\u003cblockquote>\u003cp>\"The best app for finding wine accurately is \u003ca href=\"http://itunes.apple.com/us/app/wine-locator/id404065905?mt=8\">Wine-Locator\u003c/a>. Unfortunately, they don't have a large amount of brands supporting their platform. The problem is very simple, imagine synchronizing all the inventory of all the stores that carry wine with their myriad of different inventory systems as well as how they enter wine into those systems (calling it everything from RMCS2008 to Robert Mondavi Reserve Cabernet Sauvignon 2008). The problem has too much inertia.\"\u003c/p>\u003c/blockquote>\n\u003cp>If you are trying to navigate your way through the dizzying array of wine apps, you should know, Vintank has done the hard work for us. They have tested, rated, and even categorized, 452 wine apps for the iPhone. Check out this \u003ca href=\"http://www.vintank.com/2011iphoneapps/\">super cool wheel chart with Vintank's top 26 apps\u003c/a>. If 26 is still too much, then maybe it's enough to just know what's on Mabray's phone. I pinned him down to his top picks. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>PAUL MABRAY'S TOP FIVE APPS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/corkbin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/corkbin-200x300.jpg\" alt=\"corkbin interface\" title=\"corkbin interface\" width=\"200\" height=\"300\" class=\"alignleft size-medium wp-image-29040\">\u003c/a>\u003cstrong>\u003ca href=\"http://corkbin.com/\">CORKBIN\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mabray:\u003c/strong> \"This is an easy journaling concept. I will never write a tasting note, it's just not in me but I do want to know what I had with dinner last night.\"\u003cbr>\n\u003cstrong>Editor's note:\u003c/strong> This 99-cent application is available for iPhone, iPod Touch, iPad and Android.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://itunes.apple.com/us/app/daily-grape/id424537840?mt=8\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/DailyGrape-200x300.jpg\" alt=\"Daily Grape Interface\" title=\"DailyGrape Interface\" width=\"200\" height=\"300\" class=\"alignleft size-medium wp-image-29043\">\u003c/a>\u003cstrong>\u003ca href=\"http://itunes.apple.com/us/app/daily-grape/id424537840?mt=8\">DAILY GRAPE\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mabry:\u003c/strong> \"\u003ca href=\"http://garyvaynerchuk.com/\">Gary Vaynerchuk's\u003c/a> daily reviews are very educational and everybody loves Gary.\"\u003cbr>\n\u003cstrong>Editor's note:\u003c/strong> This free app is only available for iPhone, iPod Touch and iPad. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.drync.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Drinc-199x300.jpg\" alt=\"Drync Interface\" title=\"Drync Inteface\" width=\"199\" height=\"300\" class=\"alignleft size-medium wp-image-29046\">\u003c/a>\u003cstrong>\u003ca href=\"http://www.drync.com/\">DRYNC\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mabry:\u003c/strong> \"With the $4.99 version, you can have access to ten databases including WineZap and Snooth.\"\u003cbr>\n\u003cstrong>Editor's note:\u003c/strong> The New York Times, Vintank and Mashable all rate Drync one of the top wine apps. It's also available for Android and as a free version.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.socialgrapes.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Social-Grapes-pix5-200x300.jpg\" alt=\"Social Grapes interface\" title=\"Social Grapes interface\" width=\"200\" height=\"300\" class=\"alignleft size-medium wp-image-29035\">\u003c/a>\u003cstrong>\u003ca href=\"http://www.socialgrapes.com/\">SOCIAL GRAPES\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mabry:\u003c/strong> \"I am just starting to check this one out. It has the best interface I've seen.\"\u003cbr>\n\u003cstrong> Editor's note:\u003c/strong> Social grapes is free and compatible with iPhone, iPod touch and iPad. Requires iOS 4.0 or later.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.nataliemaclean.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Natdecants-199x300.jpg\" alt=\"NatDecants Interface\" title=\"NatDecants Interface\" width=\"199\" height=\"300\" class=\"alignleft size-medium wp-image-29049\">\u003c/a>\u003cstrong>\u003ca href=\"http://www.nataliemaclean.com/\">NATDECANTS\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mabry:\u003c/strong> \"Nat Decants is one of Vintank's favorites. She has a good database for her barcode reader and she is on several different platforms.\"\u003cbr>\n\u003cstrong>Editor's note\u003c/strong>: Canadian wine sommelier, Natalie Maclean wins the multi-platform award. It is free and available for iPhone, iPod touch, iPad, Blackberry and Android.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>NEXT GEN APPS\u003c/strong>\u003cbr>\nThe holy grail of wine apps is image recognition. Think of being able to take a picture of a wine bottle and instantly find stores where the wine can be purchased. \u003ca href=\"http://www.snooth.com/iphone-app/\">Snooth Pro\u003c/a> and \u003ca href=\"http://econsultancy.com/us/blog/5153-app-review-tesco-wine-finder-for-iphone\">Tesco Wine Finder\u003c/a> have image recognition built in. It just doesn't work that well. Mabray says, \"The technology is probably 3 to 5 years off.\" In the meantime, barcodes are the most successful right now. Retailers use them to manage inventory. But consumers can use their iPhone 3GS or 4, with certain wine apps, to scan the barcode and use it to get more information, like reviews. \"The downside is that barcodes don't distinguish vintage to vintage and they sometimes are skewed by the curvature of the bottle,\" says Mabray. \u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/rkrovs/5110646412/in/set-72157625094559054\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/QR-Code-photo500.jpg\" alt=\"QR Code photo\" title=\"QR Code photo\" width=\"500\" height=\"299\" class=\"alignnone size-full wp-image-29294\">\u003c/a>\u003cbr>\n\u003cem>Photo by: \u003ca href=\"http://www.flickr.com/photos/rkrovs/5110646412/in/set-72157625094559054\">rKrov\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And then there are \u003ca href=\"http://en.wikipedia.org/wiki/QR_code\">QR codes\u003c/a> (Quick Response), several Bay Area Bites readers have \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/03/tweet-my-grape-wine-and-social-media/#comments\">written in about these\u003c/a>. They are those funky squares with little dots on some wine bottles. QR codes are two dimensional bar codes. Consumers can use a smart phone with a QR app to scan the code and find out more details, maybe even see a video, about the bottle of wine they are considering. They are endemic in Japan and I've seen then on wine bottles from Portugal and Spain. But, to be honest, I went to three local wine stores and could not find one bottle with a QR code. There are just not many wineries using them. According to Mabray, \"Major suppliers tend to use them on the neckers. The biggest challenge is not the app technology, it's again, about the data on the back end. We have a huge problem in the wine industry with data. We are working on it. It's the biggest obstacle to wine succeeding digitally.\" \u003cbr clear=\"all\">\u003c/p>\n\n",
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"excerpt": "Wine goes digital with mobile phone apps for vinophiles but some of the technology is not ready for prime time. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_29024\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://www.hellovino.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/hellovino-200x300.jpg\" alt=\"Hello Vino app interface\" title=\"Hello Vino app interface\" width=\"200\" height=\"300\" class=\"size-medium wp-image-29024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Hello Vino\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Wow, how times have changed. It wasn't that long ago when 'wine and apps' meant a glass of dry rose and brie before dinner. Now there are over 450 wine applications to check out for the iPhone. That's six times as many wine apps as were available for the iPhone last year. There are apps for \u003ca href=\"http://www.drync.com/\">wine reviews\u003c/a>, \u003ca href=\"http://www.pairitapp.com/\">food pairing\u003c/a>,\u003ca href=\"http://itunes.apple.com/us/app/cor-kz-wine-info/id294379127?mt=8\"> wine journaling\u003c/a>, \u003ca href=\"http://vinpass.com/\">games\u003c/a>, \u003ca href=\"http://www.socialgrapes.com/\">interacting with other vinophiles\u003c/a>, \u003ca href=\"http://www.giftrocket.com/send-a-gift-card\">apps to buy a drink\u003c/a> for a friend or\u003ca href=\"http://publishingsyndicate.com/wine_wherever/iphone/mobile_apps.html\"> to find a winery\u003c/a>. There are a lot of choices unless you have an \u003ca href=\"http://brokewino.com/what-are-the-best-android-wine-apps/\">Android\u003c/a> or a \u003ca href=\"http://blog.vintagecellars.com/2010/06/three-blackberry-apps-for-wine-lovers/\">Blackberry\u003c/a>, then you already know you are much more limited. \u003c/p>\n\u003cp>My first download was \u003ca href=\"http://www.hellovino.com\">Hello Vino\u003c/a>, a good choice for the wine app newbie. This very popular, free application, is available for the iPhone and Android. Hello Vino bills itself as an app for the wine aisle, offering pairings, reviews and more. \u003c/p>\n\u003cp>The next thing I knew, I had downloaded a dozen apps but my excitement fizzled fast. Some of the apps got buggy on me and I often couldn't find the information I wanted. For example, I searched for a dry, zingy Verdicchio that I had recently at a nearby restaurant. \u003ca href=\"http://www.drync.com\">Drync\u003c/a> could tell me the price but not where I could get the wine. \u003ca href=\"http://www.snooth.com/iphone-app/\">Snooth's\u003c/a> free version came back with four stores, including one in New York and one in Amsterdam. Thinking I might be missing something I called on a guy who knows a lot about wine apps -- Paul Mabray, founder of \u003ca href=\"http://www.vintank.com/\">Vintank\u003c/a>. Vintank is a digital think tank for the wine industry. I asked Mabray why am I having such a hard time searching for a bottle of wine?\u003c/p>\n\u003cblockquote>\u003cp>\"The best app for finding wine accurately is \u003ca href=\"http://itunes.apple.com/us/app/wine-locator/id404065905?mt=8\">Wine-Locator\u003c/a>. Unfortunately, they don't have a large amount of brands supporting their platform. The problem is very simple, imagine synchronizing all the inventory of all the stores that carry wine with their myriad of different inventory systems as well as how they enter wine into those systems (calling it everything from RMCS2008 to Robert Mondavi Reserve Cabernet Sauvignon 2008). The problem has too much inertia.\"\u003c/p>\u003c/blockquote>\n\u003cp>If you are trying to navigate your way through the dizzying array of wine apps, you should know, Vintank has done the hard work for us. They have tested, rated, and even categorized, 452 wine apps for the iPhone. Check out this \u003ca href=\"http://www.vintank.com/2011iphoneapps/\">super cool wheel chart with Vintank's top 26 apps\u003c/a>. If 26 is still too much, then maybe it's enough to just know what's on Mabray's phone. I pinned him down to his top picks. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>PAUL MABRAY'S TOP FIVE APPS\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/corkbin.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/corkbin-200x300.jpg\" alt=\"corkbin interface\" title=\"corkbin interface\" width=\"200\" height=\"300\" class=\"alignleft size-medium wp-image-29040\">\u003c/a>\u003cstrong>\u003ca href=\"http://corkbin.com/\">CORKBIN\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mabray:\u003c/strong> \"This is an easy journaling concept. I will never write a tasting note, it's just not in me but I do want to know what I had with dinner last night.\"\u003cbr>\n\u003cstrong>Editor's note:\u003c/strong> This 99-cent application is available for iPhone, iPod Touch, iPad and Android.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://itunes.apple.com/us/app/daily-grape/id424537840?mt=8\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/DailyGrape-200x300.jpg\" alt=\"Daily Grape Interface\" title=\"DailyGrape Interface\" width=\"200\" height=\"300\" class=\"alignleft size-medium wp-image-29043\">\u003c/a>\u003cstrong>\u003ca href=\"http://itunes.apple.com/us/app/daily-grape/id424537840?mt=8\">DAILY GRAPE\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mabry:\u003c/strong> \"\u003ca href=\"http://garyvaynerchuk.com/\">Gary Vaynerchuk's\u003c/a> daily reviews are very educational and everybody loves Gary.\"\u003cbr>\n\u003cstrong>Editor's note:\u003c/strong> This free app is only available for iPhone, iPod Touch and iPad. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.drync.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Drinc-199x300.jpg\" alt=\"Drync Interface\" title=\"Drync Inteface\" width=\"199\" height=\"300\" class=\"alignleft size-medium wp-image-29046\">\u003c/a>\u003cstrong>\u003ca href=\"http://www.drync.com/\">DRYNC\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mabry:\u003c/strong> \"With the $4.99 version, you can have access to ten databases including WineZap and Snooth.\"\u003cbr>\n\u003cstrong>Editor's note:\u003c/strong> The New York Times, Vintank and Mashable all rate Drync one of the top wine apps. It's also available for Android and as a free version.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.socialgrapes.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Social-Grapes-pix5-200x300.jpg\" alt=\"Social Grapes interface\" title=\"Social Grapes interface\" width=\"200\" height=\"300\" class=\"alignleft size-medium wp-image-29035\">\u003c/a>\u003cstrong>\u003ca href=\"http://www.socialgrapes.com/\">SOCIAL GRAPES\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mabry:\u003c/strong> \"I am just starting to check this one out. It has the best interface I've seen.\"\u003cbr>\n\u003cstrong> Editor's note:\u003c/strong> Social grapes is free and compatible with iPhone, iPod touch and iPad. Requires iOS 4.0 or later.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.nataliemaclean.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Natdecants-199x300.jpg\" alt=\"NatDecants Interface\" title=\"NatDecants Interface\" width=\"199\" height=\"300\" class=\"alignleft size-medium wp-image-29049\">\u003c/a>\u003cstrong>\u003ca href=\"http://www.nataliemaclean.com/\">NATDECANTS\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Mabry:\u003c/strong> \"Nat Decants is one of Vintank's favorites. She has a good database for her barcode reader and she is on several different platforms.\"\u003cbr>\n\u003cstrong>Editor's note\u003c/strong>: Canadian wine sommelier, Natalie Maclean wins the multi-platform award. It is free and available for iPhone, iPod touch, iPad, Blackberry and Android.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>NEXT GEN APPS\u003c/strong>\u003cbr>\nThe holy grail of wine apps is image recognition. Think of being able to take a picture of a wine bottle and instantly find stores where the wine can be purchased. \u003ca href=\"http://www.snooth.com/iphone-app/\">Snooth Pro\u003c/a> and \u003ca href=\"http://econsultancy.com/us/blog/5153-app-review-tesco-wine-finder-for-iphone\">Tesco Wine Finder\u003c/a> have image recognition built in. It just doesn't work that well. Mabray says, \"The technology is probably 3 to 5 years off.\" In the meantime, barcodes are the most successful right now. Retailers use them to manage inventory. But consumers can use their iPhone 3GS or 4, with certain wine apps, to scan the barcode and use it to get more information, like reviews. \"The downside is that barcodes don't distinguish vintage to vintage and they sometimes are skewed by the curvature of the bottle,\" says Mabray. \u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/rkrovs/5110646412/in/set-72157625094559054\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/QR-Code-photo500.jpg\" alt=\"QR Code photo\" title=\"QR Code photo\" width=\"500\" height=\"299\" class=\"alignnone size-full wp-image-29294\">\u003c/a>\u003cbr>\n\u003cem>Photo by: \u003ca href=\"http://www.flickr.com/photos/rkrovs/5110646412/in/set-72157625094559054\">rKrov\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And then there are \u003ca href=\"http://en.wikipedia.org/wiki/QR_code\">QR codes\u003c/a> (Quick Response), several Bay Area Bites readers have \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/03/tweet-my-grape-wine-and-social-media/#comments\">written in about these\u003c/a>. They are those funky squares with little dots on some wine bottles. QR codes are two dimensional bar codes. Consumers can use a smart phone with a QR app to scan the code and find out more details, maybe even see a video, about the bottle of wine they are considering. They are endemic in Japan and I've seen then on wine bottles from Portugal and Spain. But, to be honest, I went to three local wine stores and could not find one bottle with a QR code. There are just not many wineries using them. According to Mabray, \"Major suppliers tend to use them on the neckers. The biggest challenge is not the app technology, it's again, about the data on the back end. We have a huge problem in the wine industry with data. We are working on it. It's the biggest obstacle to wine succeeding digitally.\" \u003cbr clear=\"all\">\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Recipe for Love: Sexy Eats on Film at Frameline",
"title": "Recipe for Love: Sexy Eats on Film at Frameline",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/chance-coriander.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/chance-coriander.jpg\" alt=\"Chance and Coriander in Recipe for Love\" title=\"Chance and Coriander in Recipe for Love\" width=\"500\" height=\"323\" class=\"alignnone size-full wp-image-29163\">\u003c/a>\u003cbr>\n\u003cem>Chance and Coriander in Recipe for Love\u003c/em>\u003c/p>\n\u003cp>There are a lot of clichés when it comes to putting food on film. Almost always, food is shorthand for sensuality. Show us a woman who rolls a tomato between her palms at the farmers' market, licks her fingers in the kitchen, or closes her eyes and moans when anything tasty ends up in her mouth, and we know we're meant to believe that she's a tiger in bed. If she does that to a \u003cem>tomato,\u003c/em> the reasoning goes, imagine what she'll do with... \u003c/p>\n\u003cp>The food inspires the sex, or stands in for the sex until a lover enters the picture. If you know how to cook and/or eat, the reasoning goes in films like \u003ca href=\"http://www.imdb.com/title/tt0879870/\">Eat Pray Love\u003c/a>, \u003ca href=\"http://www.imdb.com/title/tt1226236/\">I Am Love\u003c/a>, \u003ca href=\"http://www.imdb.com/title/tt0241303/\">Chocolat\u003c/a>, and \u003ca href=\"http://www.imdb.com/title/tt0103994/\">Like Water for Chocolate\u003c/a>, then you know how to love, or at least how to get it on up against the fridge. And if you don't know how to love, learning how to eat will take you there. (Restaurant movies, like \u003ca href=\"http://www.imdb.com/title/tt0115678/\">Big Night\u003c/a> and the upcoming documentary about Danny Meyer, \u003ca href=\"http://www.imdb.com/title/tt1778357/\">The Restauranteur\u003c/a>, are a different story: more men, more competition, a lot more stress than sex.)\u003c/p>\n\u003cp>Of course, like most cliché-ridden things, some of this is true. Don't you have a foolproof dish or two that never fails to lure an attractive stranger home? (Thank you, peach pie!) I've been wooed with dim-sum dumplings, challah French toast, coffee in bed, cheese grits, a boat full of sushi, a perfect steak. \u003c/p>\n\u003cp>One of the frankest and sexiest of all food stories is still Dorothy Allison's \"A Lesbian Appetite,\" in which she writes, \"I remember women by what we ate together, what they dug out of the freezer after we'd made love for hours. I've only had one lover who didn't want to eat at all. We didn't last long. The sex was good but I couldn't think what to do with her when the sex was finished. We drink spring water, and fight a lot.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She then goes on, in sweaty, salty detail, to describe the good stuff she and her other lovers shared: roadside barbecue and \u003ca href=\"http://www.drinkyoo-hoo.com/\">Yoo-hoos\u003c/a> smuggled into a vegetarian women's music festival, fried eggplant and tomatoes ripe from the garden, long-simmered greens and leftover biscuits. Here, as elsewhere, the food leads to the sex, the sex is great, and then you're both starving and you end up eating again, which leads to...well, there's a \u003ca href=\"http://www.msnbc.msn.com/id/43417994/ns/local_news-san_francisco_bay_area_ca/t/san-francisco-youre-dirty-slut/\">reason\u003c/a> Safeway has so many 24-hour supermarkets here. \u003c/p>\n\u003cp>So, not surprisingly, gorgeous food does lead to delicious sex in the film \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=2351&FID=48\">Recipe for Love\u003c/a>, featured in two upcoming programs of shorts at the \u003ca href=\"http://www.frameline.org\">Frameline35\u003c/a> LGBT film festival. And the food really does look good enough to eat, or make anyone fall in love with the cook. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/coriander-chance-dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/coriander-chance-dinner.jpg\" alt=\"Coriander and Chance in Recipe for Love\" title=\"Coriander and Chance in Recipe for Love\" width=\"500\" height=\"276\" class=\"alignnone size-full wp-image-29164\">\u003c/a>\u003c/p>\n\u003cp>The 26-minute piece, made by first-time filmmaker Chauncey Wales, revolves around the food-laden stories of Chance Oliveida, a young Brazilian woman living in San Francisco (played by Brazilian actress Fernanda Jimena). Chance runs a green cleaning company, but she'd really rather be cooking. So when one of her cleaners skips an appointment at the (huge and spotless) apartment of young businesswoman-on-the-go Juliette (Coriander Stasi), Chance shows up to do the job herself, bringing along a box of homemade truffles perfumed with cinnamon, chiles, and rosewater (\"romance in a bottle,\" as Chance murmurs to herself while adding a few drops) to apologize. \u003c/p>\n\u003cp>Juliette takes the truffles to bed with her (closed eyes, gasp, close-up), and soon she's enlisting Chance to cook dinner for her, her food-snob sister and her brother-in-law. At the party, the guests fall in love with Chance's food—mango-and-Champagne soup, oysters on the half shell, scallops decked with flowers—and before Chance can finish reciting the recipe for the passionfruit mousse, she and Juliette are stripping down in the hallway for their own after-hours party for two. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dinner.jpg\" alt=\"Recipe for Love\" title=\"Recipe for Love\" width=\"500\" height=\"291\" class=\"alignnone size-full wp-image-29162\">\u003c/a>\u003c/p>\n\u003cp>Wales, a passionate cook herself, gives full credit for the on-screen food to \u003ca href=\"http://chefjessy.com\">Jessy Manuel\u003c/a>, a 24-year-old professional chef who auditioned for the part of Chance. She didn't get the part, but she turned out to the be the perfect choice for food stylist and second assistant director. Before the shoot, Wales, Manuel, and Jimena spend hours together talking about food, trying to figure out what kinds of food would reflect how Chance lives between two worlds, contemporary San Francisco and her homeland in southeastern Brazil. They came up with many dishes (yucca fries, peach chimichurri sauce), only a fraction of which made it into the movie. \u003c/p>\n\u003cp>And while the music and accents may be Brazilian, the vibe is very San Franciscan, from the skyline and opening Ferry Plaza farmers' market shots to the jilted, cheating boyfriend who's curing his wandering ways with Bikram yoga (while ogling the yoga teacher). And that candlelit scallop dish, layered with broth, jewel-toned vegetables, and a scatter of edible flowers? Utterly ravishing. \u003c/p>\n\u003cp>\u003cstrong>Recipe for Love\u003c/strong> plays at the Victoria Theater as part of \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=2178&FID=48\">Fierce and Fabulous! Queer Women of Color Shorts\u003c/a> on Sun., June 19 at 4pm and in \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=2176&FID=48\">Sazón y Sabon\u003c/a> on Mon., June 20 at 7pm.\u003c/p>\n\u003cp>\u003cstrong>Film Information:\u003c/strong>\u003cbr>\nWebsite: \u003ca href=\"http://www.recipeforlovefilm.com/\">Recipe for Love\u003c/a> (view trailer)\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/recipe_for_love\">@recipe_for_love\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/recipeforlove\">Recipe For Love Film\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Posts at KQED Arts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/arts/movies/article.jsp?essid=56465\">Frameline Festival 35 Preview\u003c/a> by Emmanuel Hapsis\u003cbr>\n\u003ca href=\"http://www.kqed.org/arts/movies/article.jsp?essid=57380\">Frameline35: Bay Area Features\u003c/a> by Michael Fox \u003c/p>\n\n",
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"excerpt": "What's your favorite sexy food movie? Recipe for Love, a new short, adds a taste of Brazil to the mix this Sunday and Monday at Frameline35. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/chance-coriander.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/chance-coriander.jpg\" alt=\"Chance and Coriander in Recipe for Love\" title=\"Chance and Coriander in Recipe for Love\" width=\"500\" height=\"323\" class=\"alignnone size-full wp-image-29163\">\u003c/a>\u003cbr>\n\u003cem>Chance and Coriander in Recipe for Love\u003c/em>\u003c/p>\n\u003cp>There are a lot of clichés when it comes to putting food on film. Almost always, food is shorthand for sensuality. Show us a woman who rolls a tomato between her palms at the farmers' market, licks her fingers in the kitchen, or closes her eyes and moans when anything tasty ends up in her mouth, and we know we're meant to believe that she's a tiger in bed. If she does that to a \u003cem>tomato,\u003c/em> the reasoning goes, imagine what she'll do with... \u003c/p>\n\u003cp>The food inspires the sex, or stands in for the sex until a lover enters the picture. If you know how to cook and/or eat, the reasoning goes in films like \u003ca href=\"http://www.imdb.com/title/tt0879870/\">Eat Pray Love\u003c/a>, \u003ca href=\"http://www.imdb.com/title/tt1226236/\">I Am Love\u003c/a>, \u003ca href=\"http://www.imdb.com/title/tt0241303/\">Chocolat\u003c/a>, and \u003ca href=\"http://www.imdb.com/title/tt0103994/\">Like Water for Chocolate\u003c/a>, then you know how to love, or at least how to get it on up against the fridge. And if you don't know how to love, learning how to eat will take you there. (Restaurant movies, like \u003ca href=\"http://www.imdb.com/title/tt0115678/\">Big Night\u003c/a> and the upcoming documentary about Danny Meyer, \u003ca href=\"http://www.imdb.com/title/tt1778357/\">The Restauranteur\u003c/a>, are a different story: more men, more competition, a lot more stress than sex.)\u003c/p>\n\u003cp>Of course, like most cliché-ridden things, some of this is true. Don't you have a foolproof dish or two that never fails to lure an attractive stranger home? (Thank you, peach pie!) I've been wooed with dim-sum dumplings, challah French toast, coffee in bed, cheese grits, a boat full of sushi, a perfect steak. \u003c/p>\n\u003cp>One of the frankest and sexiest of all food stories is still Dorothy Allison's \"A Lesbian Appetite,\" in which she writes, \"I remember women by what we ate together, what they dug out of the freezer after we'd made love for hours. I've only had one lover who didn't want to eat at all. We didn't last long. The sex was good but I couldn't think what to do with her when the sex was finished. We drink spring water, and fight a lot.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She then goes on, in sweaty, salty detail, to describe the good stuff she and her other lovers shared: roadside barbecue and \u003ca href=\"http://www.drinkyoo-hoo.com/\">Yoo-hoos\u003c/a> smuggled into a vegetarian women's music festival, fried eggplant and tomatoes ripe from the garden, long-simmered greens and leftover biscuits. Here, as elsewhere, the food leads to the sex, the sex is great, and then you're both starving and you end up eating again, which leads to...well, there's a \u003ca href=\"http://www.msnbc.msn.com/id/43417994/ns/local_news-san_francisco_bay_area_ca/t/san-francisco-youre-dirty-slut/\">reason\u003c/a> Safeway has so many 24-hour supermarkets here. \u003c/p>\n\u003cp>So, not surprisingly, gorgeous food does lead to delicious sex in the film \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=2351&FID=48\">Recipe for Love\u003c/a>, featured in two upcoming programs of shorts at the \u003ca href=\"http://www.frameline.org\">Frameline35\u003c/a> LGBT film festival. And the food really does look good enough to eat, or make anyone fall in love with the cook. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/coriander-chance-dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/coriander-chance-dinner.jpg\" alt=\"Coriander and Chance in Recipe for Love\" title=\"Coriander and Chance in Recipe for Love\" width=\"500\" height=\"276\" class=\"alignnone size-full wp-image-29164\">\u003c/a>\u003c/p>\n\u003cp>The 26-minute piece, made by first-time filmmaker Chauncey Wales, revolves around the food-laden stories of Chance Oliveida, a young Brazilian woman living in San Francisco (played by Brazilian actress Fernanda Jimena). Chance runs a green cleaning company, but she'd really rather be cooking. So when one of her cleaners skips an appointment at the (huge and spotless) apartment of young businesswoman-on-the-go Juliette (Coriander Stasi), Chance shows up to do the job herself, bringing along a box of homemade truffles perfumed with cinnamon, chiles, and rosewater (\"romance in a bottle,\" as Chance murmurs to herself while adding a few drops) to apologize. \u003c/p>\n\u003cp>Juliette takes the truffles to bed with her (closed eyes, gasp, close-up), and soon she's enlisting Chance to cook dinner for her, her food-snob sister and her brother-in-law. At the party, the guests fall in love with Chance's food—mango-and-Champagne soup, oysters on the half shell, scallops decked with flowers—and before Chance can finish reciting the recipe for the passionfruit mousse, she and Juliette are stripping down in the hallway for their own after-hours party for two. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dinner.jpg\" alt=\"Recipe for Love\" title=\"Recipe for Love\" width=\"500\" height=\"291\" class=\"alignnone size-full wp-image-29162\">\u003c/a>\u003c/p>\n\u003cp>Wales, a passionate cook herself, gives full credit for the on-screen food to \u003ca href=\"http://chefjessy.com\">Jessy Manuel\u003c/a>, a 24-year-old professional chef who auditioned for the part of Chance. She didn't get the part, but she turned out to the be the perfect choice for food stylist and second assistant director. Before the shoot, Wales, Manuel, and Jimena spend hours together talking about food, trying to figure out what kinds of food would reflect how Chance lives between two worlds, contemporary San Francisco and her homeland in southeastern Brazil. They came up with many dishes (yucca fries, peach chimichurri sauce), only a fraction of which made it into the movie. \u003c/p>\n\u003cp>And while the music and accents may be Brazilian, the vibe is very San Franciscan, from the skyline and opening Ferry Plaza farmers' market shots to the jilted, cheating boyfriend who's curing his wandering ways with Bikram yoga (while ogling the yoga teacher). And that candlelit scallop dish, layered with broth, jewel-toned vegetables, and a scatter of edible flowers? Utterly ravishing. \u003c/p>\n\u003cp>\u003cstrong>Recipe for Love\u003c/strong> plays at the Victoria Theater as part of \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=2178&FID=48\">Fierce and Fabulous! Queer Women of Color Shorts\u003c/a> on Sun., June 19 at 4pm and in \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=2176&FID=48\">Sazón y Sabon\u003c/a> on Mon., June 20 at 7pm.\u003c/p>\n\u003cp>\u003cstrong>Film Information:\u003c/strong>\u003cbr>\nWebsite: \u003ca href=\"http://www.recipeforlovefilm.com/\">Recipe for Love\u003c/a> (view trailer)\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/recipe_for_love\">@recipe_for_love\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/recipeforlove\">Recipe For Love Film\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Posts at KQED Arts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/arts/movies/article.jsp?essid=56465\">Frameline Festival 35 Preview\u003c/a> by Emmanuel Hapsis\u003cbr>\n\u003ca href=\"http://www.kqed.org/arts/movies/article.jsp?essid=57380\">Frameline35: Bay Area Features\u003c/a> by Michael Fox \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Almanac Beer Company: Local brewers, local ingredients",
"title": "Almanac Beer Company: Local brewers, local ingredients",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/in/photostream\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/BABJesse.jpg\" alt=\"\" title=\"Jesse shows off the beer\" width=\"500\" height=\"275\" class=\"size-full wp-image-28919\">\u003c/a>\u003cbr>\n\u003cem>Jesse Friedman shows off Almanac's beer. Photo courtesy \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/in/photostream\">Damian Fagan.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.almanacbeer.com\">Almanac Beer Company\u003c/a> is one of the newest players in the ever-active San Francisco brewing community. Partners Damian Fagan and Jesse Friedman joined together to form the company, which took several years and culminated in a launch brew that was produced in the summer of 2010 and will be available this month. Jesse is known in the food and drink community for his three-year old blog \u003ca href=\"http://beerandnosh.com/\">Beer & Nosh\u003c/a>, and he is overseeing the beer production. Damian, an accomplished designer and artist, is in charge of day-to-day operations at Almanac. The two met in their home brewing club, recognized each other's talent, and soon set off on a more serious beer venture.\u003c/p>\n\u003cp>After a couple years of research and trials, Jesse and Damian settled on what they would like to produce: beers using seasonal ingredients that were local to the Bay Area. \"It dawned on us that we should be doing to beer what's being done to food—particularly in the Bay Area,\" says Damian. They wanted to \"design a beer that's on par with the food that we have on our tables.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/BABBlackberries.jpg\" alt=\"\" title=\"Sebastopol Berry Farm Blackberries\" width=\"500\" height=\"275\" class=\"size-full wp-image-28918\">\u003cbr>\n\u003cem>Sebastopol Berry Farm blackberries. Photo courtesy \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/\">Jesse Friedman.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>For this first beer, dubbed Summer 2010 Blackberry Ale, Jesse and Damian settled on a Belgian-style golden ale that is barrel-aged with four varieties of Sonoma County blackberries (Cherokee, Marion, Ollalie and Boysenberries). The beer was produced last summer and aged in red wine barrels for 11 months before blending. A team of friends and family bottled the beer in late May 2011—309 cases of 750 milliliter bottles—and it is now finishing up. The first time the public can taste it will be a launch party at City Beer Store on June 30 (details below).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The beer that Almanac has produced is dry, crisp and complex and should appeal to those who would normally avoid beers made with fruit. \"It's not that we're not fruit beer fans, but we want people to know that it's not a cloyingly, fruity beer,\" says Damian. It has a plush mouth feel, a fruity nose and a punchy, tart flavor, and I was surprised that it was quite apricoty for being billed as having blackberries. Damian explains that the fruit changes on a molecular level during fermentation. \"You start with blackberries, but with fermentation and aging the molecules actually change and mutate, which is why you get hints of other flavors. The blackberry notes came out as apricot and mango. That was a really interesting evolution.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/babBeer.jpg\" alt=\"\" title=\"Almanac Beer\" width=\"500\" height=\"250\" class=\"alignnone size-full wp-image-28917\">\u003cbr>\n\u003cem>Almanac Summer 2010 Blackberry Ale. Photo by Jennifer Maiser.\u003c/em>\u003c/p>\n\u003cp>The beers are bottle conditioned which means that they go into the bottle uncarbonated, and that natural yeast and sugar is added individually to each bottle, where the final fermentation occurs. Bottle conditioned beers usually have more complexity and can be held on the shelf longer than force-carbonated beers. Bottle conditioned beers also have some variation from bottle to bottle, which means that the beer won't taste the same way twice—a feature that most beer connoisseurs really enjoy.\u003c/p>\n\u003cp>Of all the steps that it took to get this beer to market, the bottle conditioning was the most stressful part for Jesse and Damian. \"Looking at all the hurdles that we had to cross along the way, the only thing that could have spelled disaster for us had been if the beer didn't carbonate,\" says Damian. The tricky part to bottle conditioning is to be sure that you get carbonation, but not too much. Laughing, Damian said \"It was such a sigh of relief when Jesse and I opened the bottles separately and heard the carbonation. And of course, waiting for a few seconds to make sure that the beer didn't come roaring back out of the bottle.\"\u003c/p>\n\u003cp>Almanac is a \"gypsy brewery,\" a term that refers to brewers who borrow space or rent at already established breweries to craft their beer. Almanac used space at \u003ca href=\"http://www.drinkdrakes.com/\">Drake's Brewing\u003c/a> in San Leandro for the Blackberry Ale. They were able to lean on Steve Altimari of \u003ca href=\"http://www.highwaterbrewing.com\">Highwater Brewing\u003c/a> for advice on this first brew. Altimari also brews out of Drake's.\u003c/p>\n\u003cp>Damian and Jesse aren't the first Bay Area brewers to attempt a local beer—last year, \u003ca href=\"http://www.thirstybear.com/\">Thirsty Bear Brewing\u003c/a> released a delicious \"Locavore Ale\" in conjunction with farmer Nigel Walker at \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a>. They did this using Eatwell's own malted barley and hops grown by \u003ca href=\"http://hopsmeister.com/\">Hops-Meister\u003c/a> in Clear Lake, California. That may have been the only batch of Locavore Ale, however. The costs were prohibitive, and it required a huge amount of effort to produce the beer. Systems aren't set up for some parts of the beer to be created locally at the moment; Eatwell's barley had to be sent all the way to Colorado to be malted.\u003c/p>\n\u003cp>Almanac's beer will be available at several events (see below for information), and at a few places around the Bay Area for sale: \u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a>, \u003ca href=\"http://healthy-spirits.blogspot.com/\">Healthy Spirits\u003c/a>, \u003ca href=\"http://jugshop.com/\">Jug Shop\u003c/a> and some Whole Foods locations in San Francisco. It will retail for approximately $20 for a 750 milliliter bottle.\u003c/p>\n\u003cp>What can we expect next from Almanac? \"Stone fruit is in season, and we're looking to brew in July. It's looking like it may be a saison with some kind of stone fruit. We both really, really want to brew a saison.\"\u003c/p>\n\u003cp>In addition to Almanac's beers, be sure to track down Jesse's \u003ca href=\"http://www.sodacraftsf.com/\">delicious, seasonal sodas\u003c/a> around San Francisco. You can find them at the \u003ca href=\"http://haparamen.tumblr.com/\">Hapa Ramen\u003c/a> booth and at the \u003ca href=\"http://newtastemarketplace.org/\">New Taste Market Place\u003c/a>. His smoked strawberry vanilla bean soda was one of my favorite sips last month.\u003c/p>\n\u003cp>\u003cstrong>Almanac Beer Co. Events\u003c/strong>\u003c/p>\n\u003cp>Bottle Release Party at \u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a>\u003cbr>\nThursday, June 30, 6pm - 10pm\u003cbr>\n1168 Folsom Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=1168+folsom+street&aq=&sll=37.790621,-122.427156&sspn=0.0175,0.024784&ie=UTF8&hq=&hnear=1168+Folsom+St,+San+Francisco,+California+94103&z=17\">map\u003c/a>)\u003cbr>\n415-503-1033\u003c/p>\n\u003cp>\u003ca href=\"http://healthy-spirits.blogspot.com/\">Healthy Spirits\u003c/a> presents Almanac Beer Co. at \u003ca href=\"http://fatangelsf.com/\">Fat Angel Food & Libation\u003c/a>\u003cbr>\nThursday, July 7, 6pm - 10pm\u003cbr>\n1740 O'Farrell Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Fat+Angel+Food+%26+Libation,+1740+O'Farrell+Street,+San+Francisco,+CA+94115-3522&aq=1&sll=37.790621,-122.427156&sspn=0.0175,0.024784&ie=UTF8&hq=Fat+Angel+Food+%26+Libation,&hnear=1740+O'Farrell+St,+San+Francisco,+California+94115&z=17\">map\u003c/a>)\u003cbr>\n415-525-3013\u003c/p>\n\u003cp>\u003ca href=\"http://www.shotwellsbar.com/\">Shotwell's Bar\u003c/a>\u003cbr>\nThursday, July 14, 6pm - 10pm\u003cbr>\n3349 20th Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=shotwell's&aq=&sll=37.783235,-122.433351&sspn=0.008751,0.012392&ie=UTF8&hq=shotwell's&hnear=&ll=37.775498,-122.419367&spn=0.035006,0.049567&z=15&iwloc=B\">map\u003c/a>)\u003cbr>\n415-399-9898\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.almanacbeer.com\">Almanac Beer Company\u003c/a> website\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/almanacbeer\">@AlmanacBeer\u003c/a>\u003cbr>\nAlmanac Beer on \u003ca href=\"https://www.facebook.com/almanacbeer\">Facebook\u003c/a>\u003cbr>\nAlmanac Beer photos on \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/\">Flickr\u003c/a>\u003c/p>\n\n",
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"excerpt": "Almanac Beer Company is one of the newest players in the ever-active San Francisco brewing community. Partners Damian Fagan and Jesse Friedman joined together to form the company, which took several years and culminated in a launch brew that was produced in the summer of 2010 and will be available this month.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/in/photostream\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/BABJesse.jpg\" alt=\"\" title=\"Jesse shows off the beer\" width=\"500\" height=\"275\" class=\"size-full wp-image-28919\">\u003c/a>\u003cbr>\n\u003cem>Jesse Friedman shows off Almanac's beer. Photo courtesy \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/in/photostream\">Damian Fagan.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.almanacbeer.com\">Almanac Beer Company\u003c/a> is one of the newest players in the ever-active San Francisco brewing community. Partners Damian Fagan and Jesse Friedman joined together to form the company, which took several years and culminated in a launch brew that was produced in the summer of 2010 and will be available this month. Jesse is known in the food and drink community for his three-year old blog \u003ca href=\"http://beerandnosh.com/\">Beer & Nosh\u003c/a>, and he is overseeing the beer production. Damian, an accomplished designer and artist, is in charge of day-to-day operations at Almanac. The two met in their home brewing club, recognized each other's talent, and soon set off on a more serious beer venture.\u003c/p>\n\u003cp>After a couple years of research and trials, Jesse and Damian settled on what they would like to produce: beers using seasonal ingredients that were local to the Bay Area. \"It dawned on us that we should be doing to beer what's being done to food—particularly in the Bay Area,\" says Damian. They wanted to \"design a beer that's on par with the food that we have on our tables.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/BABBlackberries.jpg\" alt=\"\" title=\"Sebastopol Berry Farm Blackberries\" width=\"500\" height=\"275\" class=\"size-full wp-image-28918\">\u003cbr>\n\u003cem>Sebastopol Berry Farm blackberries. Photo courtesy \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/\">Jesse Friedman.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>For this first beer, dubbed Summer 2010 Blackberry Ale, Jesse and Damian settled on a Belgian-style golden ale that is barrel-aged with four varieties of Sonoma County blackberries (Cherokee, Marion, Ollalie and Boysenberries). The beer was produced last summer and aged in red wine barrels for 11 months before blending. A team of friends and family bottled the beer in late May 2011—309 cases of 750 milliliter bottles—and it is now finishing up. The first time the public can taste it will be a launch party at City Beer Store on June 30 (details below).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The beer that Almanac has produced is dry, crisp and complex and should appeal to those who would normally avoid beers made with fruit. \"It's not that we're not fruit beer fans, but we want people to know that it's not a cloyingly, fruity beer,\" says Damian. It has a plush mouth feel, a fruity nose and a punchy, tart flavor, and I was surprised that it was quite apricoty for being billed as having blackberries. Damian explains that the fruit changes on a molecular level during fermentation. \"You start with blackberries, but with fermentation and aging the molecules actually change and mutate, which is why you get hints of other flavors. The blackberry notes came out as apricot and mango. That was a really interesting evolution.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/babBeer.jpg\" alt=\"\" title=\"Almanac Beer\" width=\"500\" height=\"250\" class=\"alignnone size-full wp-image-28917\">\u003cbr>\n\u003cem>Almanac Summer 2010 Blackberry Ale. Photo by Jennifer Maiser.\u003c/em>\u003c/p>\n\u003cp>The beers are bottle conditioned which means that they go into the bottle uncarbonated, and that natural yeast and sugar is added individually to each bottle, where the final fermentation occurs. Bottle conditioned beers usually have more complexity and can be held on the shelf longer than force-carbonated beers. Bottle conditioned beers also have some variation from bottle to bottle, which means that the beer won't taste the same way twice—a feature that most beer connoisseurs really enjoy.\u003c/p>\n\u003cp>Of all the steps that it took to get this beer to market, the bottle conditioning was the most stressful part for Jesse and Damian. \"Looking at all the hurdles that we had to cross along the way, the only thing that could have spelled disaster for us had been if the beer didn't carbonate,\" says Damian. The tricky part to bottle conditioning is to be sure that you get carbonation, but not too much. Laughing, Damian said \"It was such a sigh of relief when Jesse and I opened the bottles separately and heard the carbonation. And of course, waiting for a few seconds to make sure that the beer didn't come roaring back out of the bottle.\"\u003c/p>\n\u003cp>Almanac is a \"gypsy brewery,\" a term that refers to brewers who borrow space or rent at already established breweries to craft their beer. Almanac used space at \u003ca href=\"http://www.drinkdrakes.com/\">Drake's Brewing\u003c/a> in San Leandro for the Blackberry Ale. They were able to lean on Steve Altimari of \u003ca href=\"http://www.highwaterbrewing.com\">Highwater Brewing\u003c/a> for advice on this first brew. Altimari also brews out of Drake's.\u003c/p>\n\u003cp>Damian and Jesse aren't the first Bay Area brewers to attempt a local beer—last year, \u003ca href=\"http://www.thirstybear.com/\">Thirsty Bear Brewing\u003c/a> released a delicious \"Locavore Ale\" in conjunction with farmer Nigel Walker at \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a>. They did this using Eatwell's own malted barley and hops grown by \u003ca href=\"http://hopsmeister.com/\">Hops-Meister\u003c/a> in Clear Lake, California. That may have been the only batch of Locavore Ale, however. The costs were prohibitive, and it required a huge amount of effort to produce the beer. Systems aren't set up for some parts of the beer to be created locally at the moment; Eatwell's barley had to be sent all the way to Colorado to be malted.\u003c/p>\n\u003cp>Almanac's beer will be available at several events (see below for information), and at a few places around the Bay Area for sale: \u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a>, \u003ca href=\"http://healthy-spirits.blogspot.com/\">Healthy Spirits\u003c/a>, \u003ca href=\"http://jugshop.com/\">Jug Shop\u003c/a> and some Whole Foods locations in San Francisco. It will retail for approximately $20 for a 750 milliliter bottle.\u003c/p>\n\u003cp>What can we expect next from Almanac? \"Stone fruit is in season, and we're looking to brew in July. It's looking like it may be a saison with some kind of stone fruit. We both really, really want to brew a saison.\"\u003c/p>\n\u003cp>In addition to Almanac's beers, be sure to track down Jesse's \u003ca href=\"http://www.sodacraftsf.com/\">delicious, seasonal sodas\u003c/a> around San Francisco. You can find them at the \u003ca href=\"http://haparamen.tumblr.com/\">Hapa Ramen\u003c/a> booth and at the \u003ca href=\"http://newtastemarketplace.org/\">New Taste Market Place\u003c/a>. His smoked strawberry vanilla bean soda was one of my favorite sips last month.\u003c/p>\n\u003cp>\u003cstrong>Almanac Beer Co. Events\u003c/strong>\u003c/p>\n\u003cp>Bottle Release Party at \u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a>\u003cbr>\nThursday, June 30, 6pm - 10pm\u003cbr>\n1168 Folsom Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=1168+folsom+street&aq=&sll=37.790621,-122.427156&sspn=0.0175,0.024784&ie=UTF8&hq=&hnear=1168+Folsom+St,+San+Francisco,+California+94103&z=17\">map\u003c/a>)\u003cbr>\n415-503-1033\u003c/p>\n\u003cp>\u003ca href=\"http://healthy-spirits.blogspot.com/\">Healthy Spirits\u003c/a> presents Almanac Beer Co. at \u003ca href=\"http://fatangelsf.com/\">Fat Angel Food & Libation\u003c/a>\u003cbr>\nThursday, July 7, 6pm - 10pm\u003cbr>\n1740 O'Farrell Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Fat+Angel+Food+%26+Libation,+1740+O'Farrell+Street,+San+Francisco,+CA+94115-3522&aq=1&sll=37.790621,-122.427156&sspn=0.0175,0.024784&ie=UTF8&hq=Fat+Angel+Food+%26+Libation,&hnear=1740+O'Farrell+St,+San+Francisco,+California+94115&z=17\">map\u003c/a>)\u003cbr>\n415-525-3013\u003c/p>\n\u003cp>\u003ca href=\"http://www.shotwellsbar.com/\">Shotwell's Bar\u003c/a>\u003cbr>\nThursday, July 14, 6pm - 10pm\u003cbr>\n3349 20th Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=shotwell's&aq=&sll=37.783235,-122.433351&sspn=0.008751,0.012392&ie=UTF8&hq=shotwell's&hnear=&ll=37.775498,-122.419367&spn=0.035006,0.049567&z=15&iwloc=B\">map\u003c/a>)\u003cbr>\n415-399-9898\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.almanacbeer.com\">Almanac Beer Company\u003c/a> website\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/almanacbeer\">@AlmanacBeer\u003c/a>\u003cbr>\nAlmanac Beer on \u003ca href=\"https://www.facebook.com/almanacbeer\">Facebook\u003c/a>\u003cbr>\nAlmanac Beer photos on \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/\">Flickr\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gluten-Free Vegan Macaroni and Cheese",
"title": "Gluten-Free Vegan Macaroni and Cheese",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gluten-Free-Vegan-Mac-and-Cheese1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gluten-Free-Vegan-Mac-and-Cheese1.jpg\" alt=\"Gluten Free Vegan Mac and Cheese\" title=\"Gluten Free Vegan Mac and Cheese\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28648\">\u003c/a>\u003c/p>\n\u003cp>As I'm sure you know, macaroni and cheese is all the rage right now. With \u003ca href=\"http://homeroom510.com/\">entire restaurants dedicated\u003c/a> to the creamy, comforting stuff, it's clear that it's a childhood favorite that we don't outgrow. Vegans have long been in the practice of creating amazing versions of animal-ingredient-free varieties. There's even an entire blog dedicated to it called the \u003ca href=\"http://thenoochynoodle.wordpress.com/\">Noochy Noodle\u003c/a>. But what if you are vegan and also gluten-free? Just because a vegan gets diagnosed with celiac disease or gluten sensitivity his or her ethical stance about animal products doesn't change. So, the elimination of gluten gets added to their vegan lifestyle. \u003c/p>\n\u003cp>The two main components in traditional mac and cheese are dairy and wheat. So, you may wonder how a gluten-free vegan could possibly, of all dishes, manage to eat some. Believe it or not, it's possible to create a delectable, velvety, savory bowl of noodles that will satisfy even an omnivore. I know of four restaurants in the Bay Area that serve gluten-free vegan mac and cheese: \u003ca href=\"http://source-sf.com/our_food.php\">Source\u003c/a>, \u003ca href=\"http://natures-express.com/\">Nature's Express\u003c/a>, \u003ca href=\"http://www.cafegratitude.com/\">Cafe Gratitude\u003c/a> (and a raw variety at that!), and \u003ca href=\"http://thenoochynoodle.wordpress.com/2011/02/27/oaklands-new-mac-and-cheese-restaurant-homeroom/\">Homeroom\u003c/a>. However, everyone knows that nothing beats homemade. So, let's start with some cashews and some rice pasta and take it from there...\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Vegan Macaroni and Cheese\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Summary:\u003c/strong> \u003cem>This makes a cheesy, gooey mac and cheese. I prefer not to bake it so that the nut base doesn't get too dry or congeal. The base for the cheese sauce was inspired by the \u003ca href=\"http://chocolateandzucchini.com/archives/2008/11/raw_cashew_cheese.php\">Raw Cashew Cheese recipe on Chocolate & Zucchini\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Mac-and-Cheese-Ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Mac-and-Cheese-Ingredients1.jpg\" alt=\"Mac and Cheese Ingredients\" title=\"Mac and Cheese Ingredients\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28650\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> After soaking cashews, 15 min\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 10 min\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 15 min (some steps are done simultaneously)\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 4 2-cup servings \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cup cashews (soaked for 6 hours or overnight -- measure after soaking)\u003c/li>\n\u003cli>1/2 cup vegan milk (I used homemade \u003ca href=\"http://vegetarian.about.com/od/rawfoodsrecipes/r/cashewmilk.htm\">cashew milk\u003c/a>, but any other type would work)\u003c/li>\n\u003cli>1/4 cup roasted red peppers (from a jar works fine)\u003c/li>\n\u003cli>3 tablespoons white wine (find a \u003ca href=\"http://www.barnivore.com/\">vegan variety here\u003c/a>)*\u003c/li>\n\u003cli>2 tablespoons \u003ca href=\"http://en.wikipedia.org/wiki/Nutritional_yeast\">nutritional yeast\u003c/a>\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>1 teaspoon apple cider vinegar\u003c/li>\n\u003cli>1 tablespoon \u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance\u003c/a> (I prefer the soy-free variety, which would also make this a soy-free recipe.)\u003c/li>\n\u003cli>1 large clove of garlic, chopped\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>black pepper to taste (but I recommend a lot)\u003c/li>\n\u003cli>1 bag Trader Joe's Organic Brown Rice Fusilli Pasta (This is the best gluten-free pasta I have found, and it's only $1.99. It comes in other shapes, but fusilli is the best.)**\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Trader-Joes-Brown-Rice-Pasta1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Trader-Joes-Brown-Rice-Pasta1.jpg\" alt=\"Trader Joes Brown Rice Pasta\" title=\"Trader Joes Brown Rice Pasta\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28652\">\u003c/a>\u003c/p>\n\u003cp>*The addition of wine and vinegar helps give the sauce the sharp taste that the fermentation in dairy cheese produces.\u003cbr>\n**If you are not gluten-free, you can totally use regular wheat pasta here as well.\u003cbr>\nNote: If you're not feeling the macaroni part, you can also just make the sauce and use it for other recipes that call for cheesy concoctions, like a vegan fondue, over veggies, or drizzled on vegan pizza. \u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003c/ul>\u003col>\n\u003cli>Start cooking the pasta according to directions. I've learned that exactly 8 minutes is the ideal time for the Trader Joe's brand.\u003c/li>\n\u003cli>In the meantime put all other ingredients into a blender and gradually increase the speed to the highest possible, and blend until completely smooth. I highly recommend using a good quality (preferably high-speed) blender like a \u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a> to get the creamiest consistency possible. But whatever blender you use, the key it to get it as smooth as possible and without any gritty texture. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Cheese-Sauce-in-Blender1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Cheese-Sauce-in-Blender1.jpg\" alt=\"Cheese Sauce in Blender\" title=\"Cheese Sauce in Blender\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28654\">\u003c/a>\u003c/p>\n\u003cli>Pour \"cheese\" mixture into a pot and over medium low heat, gradually heat sauce while constantly stirring with a whisk. \u003c/li>\n\u003cli>Drain noodles, rinse for a second, and while still wet combine with cheese sauce.\u003c/li>\n\u003cli>Stir.\u003c/li>\n\u003cli>Eat.\u003c/li>\n\u003cp>You can also customize this recipe easily. Add a little cayenne or jalapeños for a kick. Sprinkle with gluten-free bread crumbs or crumbled potato chips. Stir in peas or broccoli florets. Use your imagination! Then grab a bowl, pile in the creamy pasta, and relive your childhood (maybe add some \u003ca href=\"http://www.tv.com/tvs-13-best-cartoons...-for-grown-ups/story/21454.html\">grown-up cartoons\u003c/a> for even more authenticity). \u003c/p>\n\u003c/ol>\n",
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"excerpt": "Macaroni and cheese is all the rage right now and everyone should have a chance to get in on reliving this childhood classic. Here's a creamy, velvety recipe that's vegan, gluten-free, and just as delicious as the dairy variety. ",
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"description": "Macaroni and cheese is all the rage right now and everyone should have a chance to get in on reliving this childhood classic. Here's a creamy, velvety recipe that's vegan, gluten-free, and just as delicious as the dairy variety. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gluten-Free-Vegan-Mac-and-Cheese1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gluten-Free-Vegan-Mac-and-Cheese1.jpg\" alt=\"Gluten Free Vegan Mac and Cheese\" title=\"Gluten Free Vegan Mac and Cheese\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28648\">\u003c/a>\u003c/p>\n\u003cp>As I'm sure you know, macaroni and cheese is all the rage right now. With \u003ca href=\"http://homeroom510.com/\">entire restaurants dedicated\u003c/a> to the creamy, comforting stuff, it's clear that it's a childhood favorite that we don't outgrow. Vegans have long been in the practice of creating amazing versions of animal-ingredient-free varieties. There's even an entire blog dedicated to it called the \u003ca href=\"http://thenoochynoodle.wordpress.com/\">Noochy Noodle\u003c/a>. But what if you are vegan and also gluten-free? Just because a vegan gets diagnosed with celiac disease or gluten sensitivity his or her ethical stance about animal products doesn't change. So, the elimination of gluten gets added to their vegan lifestyle. \u003c/p>\n\u003cp>The two main components in traditional mac and cheese are dairy and wheat. So, you may wonder how a gluten-free vegan could possibly, of all dishes, manage to eat some. Believe it or not, it's possible to create a delectable, velvety, savory bowl of noodles that will satisfy even an omnivore. I know of four restaurants in the Bay Area that serve gluten-free vegan mac and cheese: \u003ca href=\"http://source-sf.com/our_food.php\">Source\u003c/a>, \u003ca href=\"http://natures-express.com/\">Nature's Express\u003c/a>, \u003ca href=\"http://www.cafegratitude.com/\">Cafe Gratitude\u003c/a> (and a raw variety at that!), and \u003ca href=\"http://thenoochynoodle.wordpress.com/2011/02/27/oaklands-new-mac-and-cheese-restaurant-homeroom/\">Homeroom\u003c/a>. However, everyone knows that nothing beats homemade. So, let's start with some cashews and some rice pasta and take it from there...\u003c/p>\n\u003cp>\u003cstrong>Gluten-Free Vegan Macaroni and Cheese\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Summary:\u003c/strong> \u003cem>This makes a cheesy, gooey mac and cheese. I prefer not to bake it so that the nut base doesn't get too dry or congeal. The base for the cheese sauce was inspired by the \u003ca href=\"http://chocolateandzucchini.com/archives/2008/11/raw_cashew_cheese.php\">Raw Cashew Cheese recipe on Chocolate & Zucchini\u003c/a>.\u003c/em> \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/24/2011/06/Mac-and-Cheese-Ingredients1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Mac-and-Cheese-Ingredients1.jpg\" alt=\"Mac and Cheese Ingredients\" title=\"Mac and Cheese Ingredients\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28650\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> After soaking cashews, 15 min\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 10 min\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 15 min (some steps are done simultaneously)\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 4 2-cup servings \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 1/2 cup cashews (soaked for 6 hours or overnight -- measure after soaking)\u003c/li>\n\u003cli>1/2 cup vegan milk (I used homemade \u003ca href=\"http://vegetarian.about.com/od/rawfoodsrecipes/r/cashewmilk.htm\">cashew milk\u003c/a>, but any other type would work)\u003c/li>\n\u003cli>1/4 cup roasted red peppers (from a jar works fine)\u003c/li>\n\u003cli>3 tablespoons white wine (find a \u003ca href=\"http://www.barnivore.com/\">vegan variety here\u003c/a>)*\u003c/li>\n\u003cli>2 tablespoons \u003ca href=\"http://en.wikipedia.org/wiki/Nutritional_yeast\">nutritional yeast\u003c/a>\u003c/li>\n\u003cli>1 tablespoon lemon juice\u003c/li>\n\u003cli>1 teaspoon apple cider vinegar\u003c/li>\n\u003cli>1 tablespoon \u003ca href=\"http://www.earthbalancenatural.com/\">Earth Balance\u003c/a> (I prefer the soy-free variety, which would also make this a soy-free recipe.)\u003c/li>\n\u003cli>1 large clove of garlic, chopped\u003c/li>\n\u003cli>1 teaspoon salt\u003c/li>\n\u003cli>black pepper to taste (but I recommend a lot)\u003c/li>\n\u003cli>1 bag Trader Joe's Organic Brown Rice Fusilli Pasta (This is the best gluten-free pasta I have found, and it's only $1.99. It comes in other shapes, but fusilli is the best.)**\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Trader-Joes-Brown-Rice-Pasta1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Trader-Joes-Brown-Rice-Pasta1.jpg\" alt=\"Trader Joes Brown Rice Pasta\" title=\"Trader Joes Brown Rice Pasta\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28652\">\u003c/a>\u003c/p>\n\u003cp>*The addition of wine and vinegar helps give the sauce the sharp taste that the fermentation in dairy cheese produces.\u003cbr>\n**If you are not gluten-free, you can totally use regular wheat pasta here as well.\u003cbr>\nNote: If you're not feeling the macaroni part, you can also just make the sauce and use it for other recipes that call for cheesy concoctions, like a vegan fondue, over veggies, or drizzled on vegan pizza. \u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003c/ul>\u003col>\n\u003cli>Start cooking the pasta according to directions. I've learned that exactly 8 minutes is the ideal time for the Trader Joe's brand.\u003c/li>\n\u003cli>In the meantime put all other ingredients into a blender and gradually increase the speed to the highest possible, and blend until completely smooth. I highly recommend using a good quality (preferably high-speed) blender like a \u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a> to get the creamiest consistency possible. But whatever blender you use, the key it to get it as smooth as possible and without any gritty texture. \u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Cheese-Sauce-in-Blender1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Cheese-Sauce-in-Blender1.jpg\" alt=\"Cheese Sauce in Blender\" title=\"Cheese Sauce in Blender\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-28654\">\u003c/a>\u003c/p>\n\u003cli>Pour \"cheese\" mixture into a pot and over medium low heat, gradually heat sauce while constantly stirring with a whisk. \u003c/li>\n\u003cli>Drain noodles, rinse for a second, and while still wet combine with cheese sauce.\u003c/li>\n\u003cli>Stir.\u003c/li>\n\u003cli>Eat.\u003c/li>\n\u003cp>You can also customize this recipe easily. Add a little cayenne or jalapeños for a kick. Sprinkle with gluten-free bread crumbs or crumbled potato chips. Stir in peas or broccoli florets. Use your imagination! Then grab a bowl, pile in the creamy pasta, and relive your childhood (maybe add some \u003ca href=\"http://www.tv.com/tvs-13-best-cartoons...-for-grown-ups/story/21454.html\">grown-up cartoons\u003c/a> for even more authenticity). \u003c/p>\n\u003c/ol>\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dining in DC: Komi",
"title": "Dining in DC: Komi",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-4.jpg\" alt=\"Komi DC\" title=\"Komi DC\" width=\"373\" height=\"500\" class=\"alignnone size-full wp-image-28833\">\u003c/a>\u003cbr>\n\u003cem>Komi Restaurant\u003c/em>\u003c/p>\n\u003cp>I had been dying to eat at \u003ca href=\"http://komirestaurant.com/\">Komi\u003c/a> ever since \u003ca href=\"http://lickmyspoon.com/news/sf-hearts-ruth-reichl/\">Ruth Reichl\u003c/a> named it as her most recent \"wow\" dining experience. She recounted a \u003cstrong>Cromesquis of Caesar Salad\u003c/strong> she had, a small breaded and fried square containing the elements of a Caesar salad that burst in a flood of creaminess and a slight crunch of lettuce.\u003c/p>\n\u003cp>When we found ourselves in DC, we asked friends and locals where we should eat, and \u003cstrong>Komi\u003c/strong> was at the top of every list we received. Chef/owner \u003cstrong>Johnny Monis\u003c/strong> has created something great here, a premier dining destination for food lovers that is refined and playful at the same time. There is no printed menu at \u003cstrong>Komi\u003c/strong>, and photos of the food are not allowed (to maintain the element of surprise for future diners). After I got over the distress of not being able to take pictures of my food, it was all quite liberating. \u003c/p>\n\u003cp>The dishes change from day to day, depending on what is in season, or what Monis feels like making for you. For the set price of $135, you can expect a flurry of Mediterranean/Greek-inspired small tastings that start with light, fresh \u003cem>crudo\u003c/em> and build up to heartier flavors, pastas, and a family-style meat \u003cem>entrée\u003c/em>, followed by a cheese course and desserts. There is also an optional wine pairing for $70 that they allow you to split, which is nice. \u003c/p>\n\u003cp>The restaurant is built in a Dupont Circle rowhouse, so the dining room is small and the décor is pretty sparse (simple white tablecloths, warm yellow walls and a few candlelit sconces). I can only imagine the buzz about the place when the \u003ca href=\"http://www.huffingtonpost.com/2010/05/07/obama-komi-date-night-pre_n_568634.html#s89088\">Obamas had their date night here\u003c/a> last year. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The overall vibe of the place is pretty laid back and comfortable. Our servers were friendly, super knowledgeable, and enthusiastically chatted with us about the food when we engaged them with questions.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-1.jpg\" alt=\"Komi wine list\" title=\"Komi wine list\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28832\">\u003c/a>\u003cbr>\n\u003cem>The key to the house cellar\u003c/em>\u003c/p>\n\u003cp>Now is right about when I happily packed away the camera and settled in for my taste buds to be delighted over the next 3 hours. Here's what we had: \u003c/p>\n\u003cp>\u003cstrong>TARAMOSALATA\u003c/strong>\u003cbr>\nThe first \u003cem>amuse bouche\u003c/em> was a doll-sized steamed brioche, topped with a dollop of Greek yogurt and fire orange trout roe that burst delicately on my tongue.\u003c/p>\n\u003cp>\u003cstrong>SEA URCHIN\u003c/strong>\u003cbr>\nNext came a thin slice of Hiramasa New Zealand kingfish \u003cem>sashimi\u003c/em> topped with Alaskan sea urchin. Fresh and appetite inducing.\u003c/p>\n\u003cp>\u003cstrong>SCALLOP\u003c/strong>\u003cbr>\nScallop \u003cem>crudo\u003c/em> two ways. A thin disk of scallop \u003cstrong>sashimi\u003c/strong> arrived, laid inside a large pearly white shell the size of my hand, garnished with a slice of rhubarb and a sprinkle of lemon salt. Next to it was a spoonful of scallop tartar, diced into a fine \u003cem>brunoise\u003c/em>, combined with thick coconut milk mixed with caramelized coconut. A tiny purple chive blossom graced the top of the mound. I loved the luxurious texture, slippery and rich, perfumed with coconut and finished with an herbaceous oniony punch. \u003c/p>\n\u003cp>\u003cstrong>SALMON\u003c/strong>\u003cbr>\nThis bite reminded me of a perfect salmon bialy. A slice of house-cured Scottish salmon on top of black squid ink toast, garnished with \u003ca href=\"http://en.wikipedia.org/wiki/Tatsoi\">tatsoi\u003c/a> microgreens and red-veined sorrel leaf. A little bit sweet, a little bit crunchy…a lovely bite.\u003c/p>\n\u003cp>\u003cstrong>ASPARAGUS\u003c/strong>\u003cbr>\n\u003cem>Burrata\u003c/em> was served with asparagus so lightly grilled it was almost still raw. The fresh crunch of it played well with the cool, creamy cheese, and a sprinkle of garlicky, lemony breadcrumbs on top added a nice dimension to the dish. \u003c/p>\n\u003cp>\u003cstrong>SPANAKOPITA\u003c/strong>\u003cbr>\n\u003cem>Ah-ha\u003c/em>! The dish that wooed Ruth Reichl! Although a different version (she had a \"Caesar salad\" cube, we got a \"spanakopita\" cube), the concept was the same. Our server came, bearing two small deep-fried, breaded cubes. We were instructed to eat it in one bite. As I bit into it, a warm gush of emulsified spinach and feta cream flooded my mouth. What a stunner. One little square, full of spinach-feta-yogurt-dill-ness, crafted just so, poised and ready to explode in your mouth. What kind of voodoo is Monis working back there, \u003cem>hmm\u003c/em>? \u003c/p>\n\u003cp>\u003cstrong>EGG\u003c/strong>\u003cbr>\nOur first pasta dish was a beautiful, perfectly round \u003cem>raviolo\u003c/em> filled with a runny yolk inside. Smoked tuna shavings (like \u003cem>bonito\u003c/em>) danced on top, the residual heat making it eerily wave back and forth over the butter sauce and accompanying ramps.\u003c/p>\n\u003cp>\u003cstrong>HALF SMOKE\u003c/strong>\u003cbr>\nOne of Komi's signature dishes in which they pay homage to a DC staple -- the \u003ca href=\"http://en.wikipedia.org/wiki/Half-smoke\">half-smoke\u003c/a>. Similar to a hot dog, but meatier and spicier, the half-smoke is traditionally made with half pork, half beef. Komi's version is all pork, and is cut to the size of about a quarter of a dog, so I guess technically it's a quarter-smoke. It is butterflied, nestled into a buttered, grilled bun, and topped with tomato jam and an Old Bay-dusted \u003cem>chicharrone\u003c/em>. You really can't enjoy a hot dog without a beer, so the kind folks at Komi serve this bite with a glass of \u003ca href=\"http://hitachinonest.com/\">Hitachino Nest Ale\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>FOIE GRAS\u003c/strong>\u003cbr>\nFrom hot dogs to \u003cem>foie gras\u003c/em>, next up was a house-cured and smoked \u003cem>foie gras\u003c/em> terrine. Pink, buttery, and smooth as silk, it was served over sautéed mushrooms, slices of kumquat and peashoots.\u003c/p>\n\u003cp>\u003cstrong>DATES\u003c/strong>\u003cbr>\nA little \u003cem>intermezzo\u003c/em> before we moved onto the heftier courses, we had a sweet taste of roasted dates filled with mascarpone cheese, generously dusted with coarse sea salt, and drizzled with olive oil.\u003c/p>\n\u003cp>\u003cstrong>GNOCCHI\u003c/strong>\u003cbr>\nYukon gold potato gnocchi in sea urchin butter sauce –- I had heard whisperings of this divine dish and had my fingers crossed that it would grace our table this evening. Apparently it had been off the menu for awhile, but lucky for us, the dish has been brought back! The \u003cem>uni\u003c/em> butter was as heavenly as I had imagined, and infused the gnocchi with a rich sweetness of the sea. A confetti of chives decorated the dish, and a little bit of \u003cem>habanero\u003c/em> spiked the sauce, bringing a soft glow to the back of my throat. \u003c/p>\n\u003cp>\u003cstrong>TAGLIATELLE\u003c/strong>\u003cbr>\nA small tangled nest of house-made tagliatelle came next, served with salt cod, thin shavings of flash-fried nutty caper berries, tiny currants, and pine nuts in a tomato sauce -- sweet, salty, tangy...so good!! The crispy disks of caper berry added some briny crisp to the mix, and the sauce had a pleasant vinegary twang to it. A touch of chili here also piggybacked well off the lingering glow of the habanero in the prior dish.\u003c/p>\n\u003cp>\u003cstrong>KATSIKAKI \u003c/strong>\u003cbr>\nThe \u003cem>pièce de résistance\u003c/em> of the meal was the Katsikaki -- a massive serving of an entire bone-in leg of baby goat, slow roasted for four hours. We were blown away by the depth of flavor and range of texture in this hunk of lovin'. The entire outer surface had a crazy crispy sear, the meat was juicy and tender as can be--the texture of pulled pork--and there was a bit of rich stickiness from what I guess was melted cartilage. I'm pretty sensitive to gamier meats, so when this came out, I was a bit apprehensive. But there was zero gaminess. Just pure awesomeness. The meat was served with homemade pita and a whole plate of condiments, creating a DIY gyro station at our fingertips! \u003cem>Accoutrement\u003c/em> included preserved lemon sea salt, red onion mustard, slightly pickled Fresno peppers, homemade \u003cem>tzatziki\u003c/em>, and delicate translucent slices of baby radishes.\u003c/p>\n\u003cp>\u003cstrong>MYZITHRA\u003c/strong>\u003cbr>\nNext came what looked like a \u003cem>macaron\u003c/em> but was in fact a teeny tiny biscuit sandwich of sheep's milk \u003cem>myzithra\u003c/em> cheese garnished with candied fennel. The curd comes from a local farm and the cheese is made in-house. It was the one dish of the meal I didn't care for -- the cheese was really pungent and presented a bit of a challenge for me. \u003c/p>\n\u003cp>\u003cstrong>OLIVE OIL\u003c/strong>\u003cbr>\nA creative take on some classic flavor pairings, our first dessert consisted of strawberry segments tossed in balsamic vinegar, topped with a \u003cem>quenelle\u003c/em> of olive oil gelato, and a thin cracker-like piece of lemon shortbread that shattered at the poke of a spoon. \u003c/p>\n\u003cp>\u003cstrong>CHOCOLATE\u003c/strong>\u003cbr>\nAnd since no meal is complete without a little chocolate, our meal wound down with a square of dark chocolate \u003cem>ganache\u003c/em> and salted caramel layered over a crust of peanut butter crunchies/praline. Both the chocolate and caramel were surprisingly light and melted away without the slightest effort in spite of how full I was. Alongside the chocolate-caramel square was a bit of roasted banana crowned with coconut ice cream and a sprinkle of curry.\u003c/p>\n\u003cp>\u003cstrong>LOLLIPOPS\u003c/strong>\u003cbr>\nOur parting gift was a pair of elderberry lollipops. A member of the honeysuckle family, elderberries have an intriguing floral-grapey flavor.\u003c/p>\n\u003cp>After our meal, we were invited to peek into the kitchen and shake the hand of the mastermind behind our fantastic meal. Arlington native, \u003cstrong>Johnny Monis\u003c/strong> opened \u003cstrong>Komi\u003c/strong> at the ripe age of 24. Seven years later, it's clear he has more than hit his stride, creating food that is not only impeccably executed but full of personality and a little attitude.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-6.jpg\" alt=\"komi menu\" title=\"komi menu\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-28834\">\u003c/a>\u003cbr>\n\u003cem>Johnny was kind enough to handwrite our menu for the evening as a keepsake.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://komirestaurant.com/\">Komi\u003c/a>\u003cbr>\n1509 17th Street\u003cbr>\n(between P & Q Streets)\u003cbr>\nWashington, DC 20036\u003cbr>\n(202) 332-9200\u003c/p>\n\n",
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"excerpt": "Dinner at Komi (Washington, DC). I wonder of the Obamas enjoyed that slow-roasted baby goat leg as much as I did. My guess is yes.",
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"description": "Dinner at Komi (Washington, DC). I wonder of the Obamas enjoyed that slow-roasted baby goat leg as much as I did. My guess is yes.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-4.jpg\" alt=\"Komi DC\" title=\"Komi DC\" width=\"373\" height=\"500\" class=\"alignnone size-full wp-image-28833\">\u003c/a>\u003cbr>\n\u003cem>Komi Restaurant\u003c/em>\u003c/p>\n\u003cp>I had been dying to eat at \u003ca href=\"http://komirestaurant.com/\">Komi\u003c/a> ever since \u003ca href=\"http://lickmyspoon.com/news/sf-hearts-ruth-reichl/\">Ruth Reichl\u003c/a> named it as her most recent \"wow\" dining experience. She recounted a \u003cstrong>Cromesquis of Caesar Salad\u003c/strong> she had, a small breaded and fried square containing the elements of a Caesar salad that burst in a flood of creaminess and a slight crunch of lettuce.\u003c/p>\n\u003cp>When we found ourselves in DC, we asked friends and locals where we should eat, and \u003cstrong>Komi\u003c/strong> was at the top of every list we received. Chef/owner \u003cstrong>Johnny Monis\u003c/strong> has created something great here, a premier dining destination for food lovers that is refined and playful at the same time. There is no printed menu at \u003cstrong>Komi\u003c/strong>, and photos of the food are not allowed (to maintain the element of surprise for future diners). After I got over the distress of not being able to take pictures of my food, it was all quite liberating. \u003c/p>\n\u003cp>The dishes change from day to day, depending on what is in season, or what Monis feels like making for you. For the set price of $135, you can expect a flurry of Mediterranean/Greek-inspired small tastings that start with light, fresh \u003cem>crudo\u003c/em> and build up to heartier flavors, pastas, and a family-style meat \u003cem>entrée\u003c/em>, followed by a cheese course and desserts. There is also an optional wine pairing for $70 that they allow you to split, which is nice. \u003c/p>\n\u003cp>The restaurant is built in a Dupont Circle rowhouse, so the dining room is small and the décor is pretty sparse (simple white tablecloths, warm yellow walls and a few candlelit sconces). I can only imagine the buzz about the place when the \u003ca href=\"http://www.huffingtonpost.com/2010/05/07/obama-komi-date-night-pre_n_568634.html#s89088\">Obamas had their date night here\u003c/a> last year. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The overall vibe of the place is pretty laid back and comfortable. Our servers were friendly, super knowledgeable, and enthusiastically chatted with us about the food when we engaged them with questions.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-1.jpg\" alt=\"Komi wine list\" title=\"Komi wine list\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-28832\">\u003c/a>\u003cbr>\n\u003cem>The key to the house cellar\u003c/em>\u003c/p>\n\u003cp>Now is right about when I happily packed away the camera and settled in for my taste buds to be delighted over the next 3 hours. Here's what we had: \u003c/p>\n\u003cp>\u003cstrong>TARAMOSALATA\u003c/strong>\u003cbr>\nThe first \u003cem>amuse bouche\u003c/em> was a doll-sized steamed brioche, topped with a dollop of Greek yogurt and fire orange trout roe that burst delicately on my tongue.\u003c/p>\n\u003cp>\u003cstrong>SEA URCHIN\u003c/strong>\u003cbr>\nNext came a thin slice of Hiramasa New Zealand kingfish \u003cem>sashimi\u003c/em> topped with Alaskan sea urchin. Fresh and appetite inducing.\u003c/p>\n\u003cp>\u003cstrong>SCALLOP\u003c/strong>\u003cbr>\nScallop \u003cem>crudo\u003c/em> two ways. A thin disk of scallop \u003cstrong>sashimi\u003c/strong> arrived, laid inside a large pearly white shell the size of my hand, garnished with a slice of rhubarb and a sprinkle of lemon salt. Next to it was a spoonful of scallop tartar, diced into a fine \u003cem>brunoise\u003c/em>, combined with thick coconut milk mixed with caramelized coconut. A tiny purple chive blossom graced the top of the mound. I loved the luxurious texture, slippery and rich, perfumed with coconut and finished with an herbaceous oniony punch. \u003c/p>\n\u003cp>\u003cstrong>SALMON\u003c/strong>\u003cbr>\nThis bite reminded me of a perfect salmon bialy. A slice of house-cured Scottish salmon on top of black squid ink toast, garnished with \u003ca href=\"http://en.wikipedia.org/wiki/Tatsoi\">tatsoi\u003c/a> microgreens and red-veined sorrel leaf. A little bit sweet, a little bit crunchy…a lovely bite.\u003c/p>\n\u003cp>\u003cstrong>ASPARAGUS\u003c/strong>\u003cbr>\n\u003cem>Burrata\u003c/em> was served with asparagus so lightly grilled it was almost still raw. The fresh crunch of it played well with the cool, creamy cheese, and a sprinkle of garlicky, lemony breadcrumbs on top added a nice dimension to the dish. \u003c/p>\n\u003cp>\u003cstrong>SPANAKOPITA\u003c/strong>\u003cbr>\n\u003cem>Ah-ha\u003c/em>! The dish that wooed Ruth Reichl! Although a different version (she had a \"Caesar salad\" cube, we got a \"spanakopita\" cube), the concept was the same. Our server came, bearing two small deep-fried, breaded cubes. We were instructed to eat it in one bite. As I bit into it, a warm gush of emulsified spinach and feta cream flooded my mouth. What a stunner. One little square, full of spinach-feta-yogurt-dill-ness, crafted just so, poised and ready to explode in your mouth. What kind of voodoo is Monis working back there, \u003cem>hmm\u003c/em>? \u003c/p>\n\u003cp>\u003cstrong>EGG\u003c/strong>\u003cbr>\nOur first pasta dish was a beautiful, perfectly round \u003cem>raviolo\u003c/em> filled with a runny yolk inside. Smoked tuna shavings (like \u003cem>bonito\u003c/em>) danced on top, the residual heat making it eerily wave back and forth over the butter sauce and accompanying ramps.\u003c/p>\n\u003cp>\u003cstrong>HALF SMOKE\u003c/strong>\u003cbr>\nOne of Komi's signature dishes in which they pay homage to a DC staple -- the \u003ca href=\"http://en.wikipedia.org/wiki/Half-smoke\">half-smoke\u003c/a>. Similar to a hot dog, but meatier and spicier, the half-smoke is traditionally made with half pork, half beef. Komi's version is all pork, and is cut to the size of about a quarter of a dog, so I guess technically it's a quarter-smoke. It is butterflied, nestled into a buttered, grilled bun, and topped with tomato jam and an Old Bay-dusted \u003cem>chicharrone\u003c/em>. You really can't enjoy a hot dog without a beer, so the kind folks at Komi serve this bite with a glass of \u003ca href=\"http://hitachinonest.com/\">Hitachino Nest Ale\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>FOIE GRAS\u003c/strong>\u003cbr>\nFrom hot dogs to \u003cem>foie gras\u003c/em>, next up was a house-cured and smoked \u003cem>foie gras\u003c/em> terrine. Pink, buttery, and smooth as silk, it was served over sautéed mushrooms, slices of kumquat and peashoots.\u003c/p>\n\u003cp>\u003cstrong>DATES\u003c/strong>\u003cbr>\nA little \u003cem>intermezzo\u003c/em> before we moved onto the heftier courses, we had a sweet taste of roasted dates filled with mascarpone cheese, generously dusted with coarse sea salt, and drizzled with olive oil.\u003c/p>\n\u003cp>\u003cstrong>GNOCCHI\u003c/strong>\u003cbr>\nYukon gold potato gnocchi in sea urchin butter sauce –- I had heard whisperings of this divine dish and had my fingers crossed that it would grace our table this evening. Apparently it had been off the menu for awhile, but lucky for us, the dish has been brought back! The \u003cem>uni\u003c/em> butter was as heavenly as I had imagined, and infused the gnocchi with a rich sweetness of the sea. A confetti of chives decorated the dish, and a little bit of \u003cem>habanero\u003c/em> spiked the sauce, bringing a soft glow to the back of my throat. \u003c/p>\n\u003cp>\u003cstrong>TAGLIATELLE\u003c/strong>\u003cbr>\nA small tangled nest of house-made tagliatelle came next, served with salt cod, thin shavings of flash-fried nutty caper berries, tiny currants, and pine nuts in a tomato sauce -- sweet, salty, tangy...so good!! The crispy disks of caper berry added some briny crisp to the mix, and the sauce had a pleasant vinegary twang to it. A touch of chili here also piggybacked well off the lingering glow of the habanero in the prior dish.\u003c/p>\n\u003cp>\u003cstrong>KATSIKAKI \u003c/strong>\u003cbr>\nThe \u003cem>pièce de résistance\u003c/em> of the meal was the Katsikaki -- a massive serving of an entire bone-in leg of baby goat, slow roasted for four hours. We were blown away by the depth of flavor and range of texture in this hunk of lovin'. The entire outer surface had a crazy crispy sear, the meat was juicy and tender as can be--the texture of pulled pork--and there was a bit of rich stickiness from what I guess was melted cartilage. I'm pretty sensitive to gamier meats, so when this came out, I was a bit apprehensive. But there was zero gaminess. Just pure awesomeness. The meat was served with homemade pita and a whole plate of condiments, creating a DIY gyro station at our fingertips! \u003cem>Accoutrement\u003c/em> included preserved lemon sea salt, red onion mustard, slightly pickled Fresno peppers, homemade \u003cem>tzatziki\u003c/em>, and delicate translucent slices of baby radishes.\u003c/p>\n\u003cp>\u003cstrong>MYZITHRA\u003c/strong>\u003cbr>\nNext came what looked like a \u003cem>macaron\u003c/em> but was in fact a teeny tiny biscuit sandwich of sheep's milk \u003cem>myzithra\u003c/em> cheese garnished with candied fennel. The curd comes from a local farm and the cheese is made in-house. It was the one dish of the meal I didn't care for -- the cheese was really pungent and presented a bit of a challenge for me. \u003c/p>\n\u003cp>\u003cstrong>OLIVE OIL\u003c/strong>\u003cbr>\nA creative take on some classic flavor pairings, our first dessert consisted of strawberry segments tossed in balsamic vinegar, topped with a \u003cem>quenelle\u003c/em> of olive oil gelato, and a thin cracker-like piece of lemon shortbread that shattered at the poke of a spoon. \u003c/p>\n\u003cp>\u003cstrong>CHOCOLATE\u003c/strong>\u003cbr>\nAnd since no meal is complete without a little chocolate, our meal wound down with a square of dark chocolate \u003cem>ganache\u003c/em> and salted caramel layered over a crust of peanut butter crunchies/praline. Both the chocolate and caramel were surprisingly light and melted away without the slightest effort in spite of how full I was. Alongside the chocolate-caramel square was a bit of roasted banana crowned with coconut ice cream and a sprinkle of curry.\u003c/p>\n\u003cp>\u003cstrong>LOLLIPOPS\u003c/strong>\u003cbr>\nOur parting gift was a pair of elderberry lollipops. A member of the honeysuckle family, elderberries have an intriguing floral-grapey flavor.\u003c/p>\n\u003cp>After our meal, we were invited to peek into the kitchen and shake the hand of the mastermind behind our fantastic meal. Arlington native, \u003cstrong>Johnny Monis\u003c/strong> opened \u003cstrong>Komi\u003c/strong> at the ripe age of 24. Seven years later, it's clear he has more than hit his stride, creating food that is not only impeccably executed but full of personality and a little attitude.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/2011_05_komi_dc-6.jpg\" alt=\"komi menu\" title=\"komi menu\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-28834\">\u003c/a>\u003cbr>\n\u003cem>Johnny was kind enough to handwrite our menu for the evening as a keepsake.\u003c/em>\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://komirestaurant.com/\">Komi\u003c/a>\u003cbr>\n1509 17th Street\u003cbr>\n(between P & Q Streets)\u003cbr>\nWashington, DC 20036\u003cbr>\n(202) 332-9200\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": " Cherished Family Recipes: Oh, the Joy and Bewilderment",
"title": " Cherished Family Recipes: Oh, the Joy and Bewilderment",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7573.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7573.jpg\" alt=\"chocolate jumbles\" title=\"chocolate jumbles\" width=\"500\" height=\"303\" class=\"alignnone size-full wp-image-28583\">\u003c/a>\u003c/p>\n\u003cp>Family recipes are a funny thing. They straddle a fine line between fond memory, mystery, comfort, and tradition. You grow up enjoying them as a kid but usually not actually preparing them. And then you get to a certain point in adulthood and you yearn to duplicate those family recipes on your own. In my experience, that's when relative disaster strikes. Take, for example, my mom's Million Dollar Spaghetti. Growing up, we had this probably once a week and as a teenager I requested it more frequently. I remember when I got my first apartment in my senior year of college and I asked my mom for the recipe. I was shocked to learn that it was basically an excuse to eat one pound of cream cheese, a cup of heavy cream and a bunch of pasta all in one sitting. Then there was my mom's Raspberry Fool which I have fond memories of in the late spring and early summer. We'd have late dinners outdoors and she would make individual glass cups of these and stick them in the fridge so you could sneak into the kitchen and grab yours whenever the time felt right. About five years ago, I learned it was essentially all heavy cream. Utter deliciousness, but not the light summery creation I'd always thought it was. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7563.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7563.jpg\" alt=\"ingredients\" title=\"ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28534\">\u003c/a>\u003cbr>\n\u003cem>Laying out Ingredients\u003c/em>\u003c/p>\n\u003cp>But health concerns aside, family recipes can be questionable in other ways, too. Take Chocolate Jumbles. When I was growing up, around Christmas we'd receive a care package from Hilda--my grandmother's across-the-street neighbor in the tiny town of Ames, NY. I didn't care for the Chocolate Jumbles at first: they're a little on the warmly-spiced side for most kids, I think. But then I came to appreciate their subtle hint of cocoa and cloves, their holey center, and their super soft crumb. They're good with tea, perfect with coffee, kind of nice late at night when you can't sleep. I made them for the first time this past weekend and made them again \u003cem>and\u003c/em> again. Because sometimes family recipes just befuddle you. You stare at the old index card and think, why? The instructions seem far too complex, a few of the ingredients seem unnecessary, or you simply can't make out the handwriting that's been smudged and stained after years and years of use. In the case that you bake for a living, you \u003cem>really\u003c/em> stare at this particular recipe and think, why?! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7570.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7570.jpg\" alt=\"Chocolate Jumbles\" title=\"Chocolate Jumbles\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28533\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As I made them the first time, I tried to think about Hilda at her kitchen table pouring hot water into a shortening-based cookie dough and mixing. Out of all of the ways you could infuse a dough with liquid, this wouldn't be my first choice. So I decreased the amount of water, raised the quantity of spice and used part bread flour in lieu of solely all-purpose flour (this makes for a sturdier dough). The result reminds me of Hilda's jumbles although I'm still confused how she could possibly get from point A to point B using the recipe she gave us. Maybe there's something in that country air or maybe Hilda just has a much softer touch than I do. Regardless, you'll enjoy this adapted version. I'm sure of it. And at the end of the day after swimming in Chocolate Jumble dough, it doesn't really matter that you've become a little frustrated and disillusioned with yet another family recipe, does it? It's fleeting. You keep making those Chocolate Jumbles and reworking them until you get them just right because maybe -- just maybe-- you want to bathe in the memory, mystery, comfort, and tradition once more. If only for an afternoon, anyway.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7567.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7567.jpg\" alt=\"ingredients\" title=\"ingredients\" width=\"500\" height=\"369\" class=\"alignnone size-full wp-image-28535 photo\">\u003c/a>\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Hilda's Chocolate Jumbles\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>As I mentioned, I made some adaptations from the recipe as printed, so please don't be confused with the quantities listed in the photo above. Use the recipe below. Also use a good quality chocolate and have a cup of tea ready.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7573.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7573.jpg\" alt=\"chocolate jumbles\" title=\"chocolate jumbles\" width=\"500\" height=\"303\" class=\"alignnone size-full wp-image-28583 photo\">\u003c/a>\u003c/p>\n\u003cp> \u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15-20 minutes\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">10 minutes\u003cspan class=\"value-title\" title=\"PT10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">25-30 minutes\u003cspan class=\"value-title\" title=\"PT30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">24 cookies, depending on size of cutter you use\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1/2 cup shortening\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup brown sugar\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup sugar\u003c/li>\n\u003cli class=\"ingredient\">1 eggs\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup molasses\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup hot water\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups all-purpose flour\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup bread flour\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup cocoa powder\u003c/li>\n\u003cli class=\"ingredient\">1/4 tsp. salt\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp. baking powder\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp. baking soda\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp. cinnamon\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp. cloves\u003c/li>\n\u003cli class=\"ingredient\">pinch nutmeg\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat the oven to 350 F.\u003c/li>\n\u003cli>Using a standing mixer or hand beaters, cream shortening, eggs, sugars and molasses together on medium speed until just combined.\u003c/li>\n\u003cli>In a separate medium bowl, sift together flour, cocoa, salt, baking powder, baking soda, cinnamon and cloves.\u003c/li>\n\u003cli>Add flour mixture to shortening mixture slowly, alternating with additions of the hot water.\u003c/li>\n\u003cli>The dough will be \u003cem>very\u003c/em> soft. Quickly form it into a ball, wrap in plastic wrap and refrigerate for at least one hour and up to one dough.\u003c/li>\n\u003cli>Even after refrigeration the dough will still be soft. Roll it out quickly under two pieces of parchment or plastic wrap for the best results. Use a 3\" circle cookie cutter or your own favorite cookie cutter. Lay each round on a baking sheet lined with parchment.\u003c/li>\n\u003cli>Bake for 8-10 minutes and allow to cool completely before removing from sheet.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"excerpt": "Megan Gordon shares her family's old recipe for a soft, spicy chocolate cookie you'll never forget.",
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"headline": " Cherished Family Recipes: Oh, the Joy and Bewilderment",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7573.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7573.jpg\" alt=\"chocolate jumbles\" title=\"chocolate jumbles\" width=\"500\" height=\"303\" class=\"alignnone size-full wp-image-28583\">\u003c/a>\u003c/p>\n\u003cp>Family recipes are a funny thing. They straddle a fine line between fond memory, mystery, comfort, and tradition. You grow up enjoying them as a kid but usually not actually preparing them. And then you get to a certain point in adulthood and you yearn to duplicate those family recipes on your own. In my experience, that's when relative disaster strikes. Take, for example, my mom's Million Dollar Spaghetti. Growing up, we had this probably once a week and as a teenager I requested it more frequently. I remember when I got my first apartment in my senior year of college and I asked my mom for the recipe. I was shocked to learn that it was basically an excuse to eat one pound of cream cheese, a cup of heavy cream and a bunch of pasta all in one sitting. Then there was my mom's Raspberry Fool which I have fond memories of in the late spring and early summer. We'd have late dinners outdoors and she would make individual glass cups of these and stick them in the fridge so you could sneak into the kitchen and grab yours whenever the time felt right. About five years ago, I learned it was essentially all heavy cream. Utter deliciousness, but not the light summery creation I'd always thought it was. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7563.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7563.jpg\" alt=\"ingredients\" title=\"ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28534\">\u003c/a>\u003cbr>\n\u003cem>Laying out Ingredients\u003c/em>\u003c/p>\n\u003cp>But health concerns aside, family recipes can be questionable in other ways, too. Take Chocolate Jumbles. When I was growing up, around Christmas we'd receive a care package from Hilda--my grandmother's across-the-street neighbor in the tiny town of Ames, NY. I didn't care for the Chocolate Jumbles at first: they're a little on the warmly-spiced side for most kids, I think. But then I came to appreciate their subtle hint of cocoa and cloves, their holey center, and their super soft crumb. They're good with tea, perfect with coffee, kind of nice late at night when you can't sleep. I made them for the first time this past weekend and made them again \u003cem>and\u003c/em> again. Because sometimes family recipes just befuddle you. You stare at the old index card and think, why? The instructions seem far too complex, a few of the ingredients seem unnecessary, or you simply can't make out the handwriting that's been smudged and stained after years and years of use. In the case that you bake for a living, you \u003cem>really\u003c/em> stare at this particular recipe and think, why?! \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7570.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7570.jpg\" alt=\"Chocolate Jumbles\" title=\"Chocolate Jumbles\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-28533\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As I made them the first time, I tried to think about Hilda at her kitchen table pouring hot water into a shortening-based cookie dough and mixing. Out of all of the ways you could infuse a dough with liquid, this wouldn't be my first choice. So I decreased the amount of water, raised the quantity of spice and used part bread flour in lieu of solely all-purpose flour (this makes for a sturdier dough). The result reminds me of Hilda's jumbles although I'm still confused how she could possibly get from point A to point B using the recipe she gave us. Maybe there's something in that country air or maybe Hilda just has a much softer touch than I do. Regardless, you'll enjoy this adapted version. I'm sure of it. And at the end of the day after swimming in Chocolate Jumble dough, it doesn't really matter that you've become a little frustrated and disillusioned with yet another family recipe, does it? It's fleeting. You keep making those Chocolate Jumbles and reworking them until you get them just right because maybe -- just maybe-- you want to bathe in the memory, mystery, comfort, and tradition once more. If only for an afternoon, anyway.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7567.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7567.jpg\" alt=\"ingredients\" title=\"ingredients\" width=\"500\" height=\"369\" class=\"alignnone size-full wp-image-28535 photo\">\u003c/a>\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Hilda's Chocolate Jumbles\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>As I mentioned, I made some adaptations from the recipe as printed, so please don't be confused with the quantities listed in the photo above. Use the recipe below. Also use a good quality chocolate and have a cup of tea ready.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7573.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/IMG_7573.jpg\" alt=\"chocolate jumbles\" title=\"chocolate jumbles\" width=\"500\" height=\"303\" class=\"alignnone size-full wp-image-28583 photo\">\u003c/a>\u003c/p>\n\u003cp> \u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15-20 minutes\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">10 minutes\u003cspan class=\"value-title\" title=\"PT10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">25-30 minutes\u003cspan class=\"value-title\" title=\"PT30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">24 cookies, depending on size of cutter you use\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1/2 cup shortening\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup brown sugar\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup sugar\u003c/li>\n\u003cli class=\"ingredient\">1 eggs\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup molasses\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup hot water\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups all-purpose flour\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup bread flour\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup cocoa powder\u003c/li>\n\u003cli class=\"ingredient\">1/4 tsp. salt\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp. baking powder\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp. baking soda\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp. cinnamon\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp. cloves\u003c/li>\n\u003cli class=\"ingredient\">pinch nutmeg\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat the oven to 350 F.\u003c/li>\n\u003cli>Using a standing mixer or hand beaters, cream shortening, eggs, sugars and molasses together on medium speed until just combined.\u003c/li>\n\u003cli>In a separate medium bowl, sift together flour, cocoa, salt, baking powder, baking soda, cinnamon and cloves.\u003c/li>\n\u003cli>Add flour mixture to shortening mixture slowly, alternating with additions of the hot water.\u003c/li>\n\u003cli>The dough will be \u003cem>very\u003c/em> soft. Quickly form it into a ball, wrap in plastic wrap and refrigerate for at least one hour and up to one dough.\u003c/li>\n\u003cli>Even after refrigeration the dough will still be soft. Roll it out quickly under two pieces of parchment or plastic wrap for the best results. Use a 3\" circle cookie cutter or your own favorite cookie cutter. Lay each round on a baking sheet lined with parchment.\u003c/li>\n\u003cli>Bake for 8-10 minutes and allow to cool completely before removing from sheet.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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},
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"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",
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"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": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"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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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"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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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
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"subscribe": {
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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",
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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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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"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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"npr": "https://rpb3r.app.goo.gl/3zxy",
"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
},
"link": "/podcasts/hyphenacion",
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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/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"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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"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"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",
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"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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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
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