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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": "2011 Oakland Greek Festival",
"title": "2011 Oakland Greek Festival",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1791.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1791.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27429\">\u003c/a>\u003cbr>\nA Greek meal worthy of the gods.\u003c/p>\n\u003cp>This weekend, Oakland's \u003ca href=\"http://www.groca.org/\" title=\"Oakland Greek Orthodox Church\">Greek Orthodox Cathedral of the Ascension\u003c/a> is hosting their annual \u003ca href=\"http://www.oaklandgreekfestival.com/\" title=\"Oakland Greek Festival\">Oakland Greek Festival\u003c/a>. Besides being a gathering of some of the East Bay's most colorful and enthusiastic Greek residents, the festival is home to some of the best Greek food the Bay Area has to offer.\u003c/p>\n\u003cp>Yesterday I hit up the festival's opening day, and was completely bowled over by the amount of food available. Every possible Greek delight you can imagine was being prepared by local cooks, from whole lamb on a spit to flaming cheese (seriously -- stand back when they set it on fire!). Saturday and Sunday are filled with Greek cooking demonstrations. If you've got some free time this weekend, can you think of a better way to spend a few hours? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1857.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1857.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27433\">\u003c/a>\u003cbr>\nFresh calamari and \u003ca href=\"http://www.wasabimon.com/archive/sweet-potato-fries-recipe/\" title=\"French Fries\">French fries\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1848.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1848.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27432\">\u003c/a>\u003cbr>\nBreading the calamari by hand.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1833.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1833.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27431\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1794.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1794.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27430\">\u003c/a>\u003cbr>\nJohn Constantine, calamari Superman\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1773.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1773.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27428\">\u003c/a>\u003cbr>\nFlaming cheese -- this you really have to try.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1655.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1655.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27419\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1751.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1751.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27427\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.wasabimon.com/archive/fennel-rack-of-lamb-recipe/\" title=\"Rack of lamb with fennel\">Lamb goddess\u003c/a> Karen Kolokithas\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1616.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1616.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27414\">\u003c/a>\u003cbr>\nFresh baklava, ready for a new home.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1630.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1630.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27415\">\u003c/a>\u003cbr>\nWhat kind of Greek festival would it be without the requisite feta and olives?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1647.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1647.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27418\">\u003c/a>\u003cbr>\nLoukoumades, or honey-dipped pastry puffs. There are not words.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1632.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1632.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27416\">\u003c/a>\u003cbr>\nAssorted Greek goodies for sale.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1644.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1644.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27417\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1740.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1740.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27426\">\u003c/a>\u003cbr>\nAlyssa Landis dishes out some of the most incredible lamb I've ever tasted.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1733.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1733.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27425\">\u003c/a>\u003cbr>\nHappy Greek chefs!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1727.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1727.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27424\">\u003c/a>\u003cbr>\nMore luscious lamby bits...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1714.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1714.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27422\">\u003c/a>\u003cbr>\nHarry Greer unwrapping his lamb on a spit.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1716.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1716.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27423\">\u003c/a>\u003cbr>\nThe [rather large] lamb, in all its glory.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1696.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1696.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27421\">\u003c/a>\u003cbr>\nAnna Wade grills meat for gyros.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1676.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1676.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27420\">\u003c/a>\u003cbr>\nBrittany Wade shows off her winning gyro-making skills.\u003c/p>\n\u003chr>\n\u003cp>2011 Oakland Greek Orthodox Festival: May 13, 14, 15\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Greek+Orthodox+Cathedral+of+the+Ascension&sll=37.0625,-95.677068&sspn=33.077336,74.53125&ie=UTF8&hq=Greek+Orthodox+Cathedral+of+the+Ascension&hnear=&ll=40.647304,-105.292969&spn=31.543246,74.53125&z=4&iwloc=A\" title=\"Map to the church\">Oakland's Greek Orthodox Cathedral of the Ascension\u003cbr>\n4700 Lincoln Ave\u003cbr>\nOakland, CA 94602\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Admission: $6 for adults, children under 12 free. With a coupon, \u003ca href=\"http://www.oaklandgreekfestival.com/downloads/GreekFest_2011coupons.pdf\" title=\"Coupon\">you can receive $1 off adult admission\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/24/2011/05/IMG_1791.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1791.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27429\">\u003c/a>\u003cbr>\nA Greek meal worthy of the gods.\u003c/p>\n\u003cp>This weekend, Oakland's \u003ca href=\"http://www.groca.org/\" title=\"Oakland Greek Orthodox Church\">Greek Orthodox Cathedral of the Ascension\u003c/a> is hosting their annual \u003ca href=\"http://www.oaklandgreekfestival.com/\" title=\"Oakland Greek Festival\">Oakland Greek Festival\u003c/a>. Besides being a gathering of some of the East Bay's most colorful and enthusiastic Greek residents, the festival is home to some of the best Greek food the Bay Area has to offer.\u003c/p>\n\u003cp>Yesterday I hit up the festival's opening day, and was completely bowled over by the amount of food available. Every possible Greek delight you can imagine was being prepared by local cooks, from whole lamb on a spit to flaming cheese (seriously -- stand back when they set it on fire!). Saturday and Sunday are filled with Greek cooking demonstrations. If you've got some free time this weekend, can you think of a better way to spend a few hours? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1857.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1857.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27433\">\u003c/a>\u003cbr>\nFresh calamari and \u003ca href=\"http://www.wasabimon.com/archive/sweet-potato-fries-recipe/\" title=\"French Fries\">French fries\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1848.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1848.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27432\">\u003c/a>\u003cbr>\nBreading the calamari by hand.\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/24/2011/05/IMG_1833.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1833.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27431\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1794.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1794.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27430\">\u003c/a>\u003cbr>\nJohn Constantine, calamari Superman\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1773.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1773.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27428\">\u003c/a>\u003cbr>\nFlaming cheese -- this you really have to try.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1655.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1655.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27419\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1751.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1751.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27427\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.wasabimon.com/archive/fennel-rack-of-lamb-recipe/\" title=\"Rack of lamb with fennel\">Lamb goddess\u003c/a> Karen Kolokithas\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1616.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1616.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27414\">\u003c/a>\u003cbr>\nFresh baklava, ready for a new home.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1630.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1630.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27415\">\u003c/a>\u003cbr>\nWhat kind of Greek festival would it be without the requisite feta and olives?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1647.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1647.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27418\">\u003c/a>\u003cbr>\nLoukoumades, or honey-dipped pastry puffs. There are not words.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1632.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1632.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27416\">\u003c/a>\u003cbr>\nAssorted Greek goodies for sale.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1644.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1644.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27417\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1740.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1740.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27426\">\u003c/a>\u003cbr>\nAlyssa Landis dishes out some of the most incredible lamb I've ever tasted.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1733.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1733.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27425\">\u003c/a>\u003cbr>\nHappy Greek chefs!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1727.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1727.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27424\">\u003c/a>\u003cbr>\nMore luscious lamby bits...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1714.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1714.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27422\">\u003c/a>\u003cbr>\nHarry Greer unwrapping his lamb on a spit.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1716.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1716.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-27423\">\u003c/a>\u003cbr>\nThe [rather large] lamb, in all its glory.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1696.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1696.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27421\">\u003c/a>\u003cbr>\nAnna Wade grills meat for gyros.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1676.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/IMG_1676.jpg\" alt=\"Oakland Greek Festival\" title=\"Oakland Greek Festival\" width=\"333\" height=\"500\" class=\"aligncenter size-full wp-image-27420\">\u003c/a>\u003cbr>\nBrittany Wade shows off her winning gyro-making skills.\u003c/p>\n\u003chr>\n\u003cp>2011 Oakland Greek Orthodox Festival: May 13, 14, 15\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Greek+Orthodox+Cathedral+of+the+Ascension&sll=37.0625,-95.677068&sspn=33.077336,74.53125&ie=UTF8&hq=Greek+Orthodox+Cathedral+of+the+Ascension&hnear=&ll=40.647304,-105.292969&spn=31.543246,74.53125&z=4&iwloc=A\" title=\"Map to the church\">Oakland's Greek Orthodox Cathedral of the Ascension\u003cbr>\n4700 Lincoln Ave\u003cbr>\nOakland, CA 94602\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Admission: $6 for adults, children under 12 free. With a coupon, \u003ca href=\"http://www.oaklandgreekfestival.com/downloads/GreekFest_2011coupons.pdf\" title=\"Coupon\">you can receive $1 off adult admission\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "10 Tips for Making Great Hamburgers",
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"content": "\u003cp>\u003cstrong>Happy National Hamburger Month!\u003c/strong> In honor of this made-up celebration of all things burger, let's get to the meat of the matter. When the weather is nice -- usually sunny, but let's be honest about where we live and include mildly foggy -- it's time to grill. And although you can get fancy on your Weber, nothing is easier or more satisfying to cook outside than an all-beef burger (unless of course you're vegetarian, in which case this post isn't for you). Plus after a winter of braises and stews, nothing inaugurates summer like a perfectly grilled burger sitting on a fluffy bun. \u003c/p>\n\u003cp>But not all hamburgers are made equally. There is an enormous difference between handmade burgers and the patties you find in a grocery store freezer section, which are really nothing short of inferior-grade beef hockey pucks. Plus making truly fine burgers takes only about five to ten minutes longer than preparing the frozen variety (depending on if you grind your own meat), and the time spent is well worth it. And if you're still not convinced, you can read this great piece in the \u003ca href=\"http://www.nytimes.com/interactive/2009/10/04/us/20090917-meat.html?ref=health\">New York Times called \u003cem>Anatomy of a Burger\u003c/em>\u003c/a> which details the process meat corporations go through to produce their ground meat. Just saying...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Eating-the-big-burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Eating-the-big-burger.jpg\" alt=\"\" title=\"Eating the big burger\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27352\">\u003c/a>\u003c/p>\n\u003cp>Please note that this article has nothing to do with turkey, lamb or pork burgers, and there are no discussions on toppings or condiments. No, our attention here is solely on beef patties: how to make, season and cook them. That's all. So with that in mind, let's now focus on how making a great burger is really a fairly plain and simple endeavor. Here are 10 helpful tips to keep in mind:\u003c/p>\n\u003cp>\u003cstrong>10 Tips for Making Great Hamburgers\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/ground-meat-from-the-butcher.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/ground-meat-from-the-butcher.jpg\" alt=\"ground meat from the butcher\" title=\"ground meat from the butcher\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27319\">\u003c/a>\u003c/p>\n\u003cp>1.\tPurchase the best meat possible. Burgers are really all about the meat, so don't skimp. Buy the best quality beef you can find. I'm not taking about filet mignon here. Rather I mean the quality of the overall beef instead of the cut. No shock to anyone who knows me, I prefer grass-fed organic beef, preferably raised locally. Environmental and health reasons aside, grass-fed beef has a more intense meaty flavor than corn-fed commercially produced meat and can stand up to the condiments you'll add later. Yes there is a price difference, but we're talking about ground beef here so instead of paying $3.99 a pound you may pay $6.99 or $7.99 a pound, which will feed a family of four. Not a bad price.\u003c/p>\n\u003cp>2.\tIf you have a meat grinder then by all means take it out of the storage closet. Use a mix of sirloin and chuck. If you don't have one then be sure to purchase high-quality ground meat from the type of place where the butchers actually grind the meat on the premises and know which cuts are used. \u003c/p>\n\u003cp>3.\tUse meat that has about 15 - 20% fat (that's 80 - 85% lean on the label). Fat equals flavor in a burger. It also prevents the meat from drying out on the grill. If you want a leaner meal, then you probably shouldn't be eating a hamburger. \u003c/p>\n\u003cp>4.\tDon't include extraneous ingredients. Avoid eggs, bread crumbs and anything else that will detract from the beef flavor. These ingredients are for meatloaf, which is a fine dish but isn't a burger. \u003c/p>\n\u003cp>5.\tKeep the seasonings simple so the taste of the beef shines through. I use only salt, pepper, Worcestershire Sauce and a little onion or shallot. You can also add some chopped herbs, Dijon mustard or onion powder. And if your meat seems a little dry, add in about 1 Tbsp heavy cream for a pound of meat to add richness. \u003c/p>\n\u003cp>6.\tDon't over handle the meat as doing so toughens the burger. The meat doesn't need to be compressed into a patty for it to hold together. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/burgers-ready-for-the-grill.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/burgers-ready-for-the-grill.jpg\" alt=\"burgers ready for the grill\" title=\"burgers ready for the grill\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27321\">\u003c/a>\u003c/p>\n\u003cp>7.\tShape thin patties. When you cook meat, it contracts in on itself, so thickly-shaped burgers end up resembling meatballs. It's better to include two thin patties on your sandwich then one chunky burger that is unevenly cooked. You should also make your burgers a little wider than your bun as the patty will shrink in size when you cook it. \u003c/p>\n\u003cp>8.\tPress a little dimple into the center of the burger to keep it from bulging out when you cook it. As mentioned earlier, meat shrinks when it cooks and so the center has a tendency to swell in the middle. Indenting will counteract this.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/grilling-your-burgers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/grilling-your-burgers.jpg\" alt=\"grilling your burgers\" title=\"grilling your burgers\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27356\">\u003c/a>\u003c/p>\n\u003cp>9.\tGrill with the cover on at medium-high heat. Do not overcook. We usually barbecue our burgers for about three minutes per side for medium-rare meat and four to five minutes per side for burgers that are cooked through for the kids.\u003c/p>\n\u003cp>10.\tDon't press on your burgers while grilling them. I really can't stress this enough. If you press on your patties with a spatula you are pushing all the juices out and you're going to end up with dry burgers. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>That's it. Easy right? Now if only we can convince Mother Nature to give us a sunny summer.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Happy National Hamburger Month!\u003c/strong> In honor of this made-up celebration of all things burger, let's get to the meat of the matter. When the weather is nice -- usually sunny, but let's be honest about where we live and include mildly foggy -- it's time to grill. And although you can get fancy on your Weber, nothing is easier or more satisfying to cook outside than an all-beef burger (unless of course you're vegetarian, in which case this post isn't for you). Plus after a winter of braises and stews, nothing inaugurates summer like a perfectly grilled burger sitting on a fluffy bun. \u003c/p>\n\u003cp>But not all hamburgers are made equally. There is an enormous difference between handmade burgers and the patties you find in a grocery store freezer section, which are really nothing short of inferior-grade beef hockey pucks. Plus making truly fine burgers takes only about five to ten minutes longer than preparing the frozen variety (depending on if you grind your own meat), and the time spent is well worth it. And if you're still not convinced, you can read this great piece in the \u003ca href=\"http://www.nytimes.com/interactive/2009/10/04/us/20090917-meat.html?ref=health\">New York Times called \u003cem>Anatomy of a Burger\u003c/em>\u003c/a> which details the process meat corporations go through to produce their ground meat. Just saying...\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Eating-the-big-burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/Eating-the-big-burger.jpg\" alt=\"\" title=\"Eating the big burger\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27352\">\u003c/a>\u003c/p>\n\u003cp>Please note that this article has nothing to do with turkey, lamb or pork burgers, and there are no discussions on toppings or condiments. No, our attention here is solely on beef patties: how to make, season and cook them. That's all. So with that in mind, let's now focus on how making a great burger is really a fairly plain and simple endeavor. Here are 10 helpful tips to keep in mind:\u003c/p>\n\u003cp>\u003cstrong>10 Tips for Making Great Hamburgers\u003c/strong>\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/24/2011/05/ground-meat-from-the-butcher.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/ground-meat-from-the-butcher.jpg\" alt=\"ground meat from the butcher\" title=\"ground meat from the butcher\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27319\">\u003c/a>\u003c/p>\n\u003cp>1.\tPurchase the best meat possible. Burgers are really all about the meat, so don't skimp. Buy the best quality beef you can find. I'm not taking about filet mignon here. Rather I mean the quality of the overall beef instead of the cut. No shock to anyone who knows me, I prefer grass-fed organic beef, preferably raised locally. Environmental and health reasons aside, grass-fed beef has a more intense meaty flavor than corn-fed commercially produced meat and can stand up to the condiments you'll add later. Yes there is a price difference, but we're talking about ground beef here so instead of paying $3.99 a pound you may pay $6.99 or $7.99 a pound, which will feed a family of four. Not a bad price.\u003c/p>\n\u003cp>2.\tIf you have a meat grinder then by all means take it out of the storage closet. Use a mix of sirloin and chuck. If you don't have one then be sure to purchase high-quality ground meat from the type of place where the butchers actually grind the meat on the premises and know which cuts are used. \u003c/p>\n\u003cp>3.\tUse meat that has about 15 - 20% fat (that's 80 - 85% lean on the label). Fat equals flavor in a burger. It also prevents the meat from drying out on the grill. If you want a leaner meal, then you probably shouldn't be eating a hamburger. \u003c/p>\n\u003cp>4.\tDon't include extraneous ingredients. Avoid eggs, bread crumbs and anything else that will detract from the beef flavor. These ingredients are for meatloaf, which is a fine dish but isn't a burger. \u003c/p>\n\u003cp>5.\tKeep the seasonings simple so the taste of the beef shines through. I use only salt, pepper, Worcestershire Sauce and a little onion or shallot. You can also add some chopped herbs, Dijon mustard or onion powder. And if your meat seems a little dry, add in about 1 Tbsp heavy cream for a pound of meat to add richness. \u003c/p>\n\u003cp>6.\tDon't over handle the meat as doing so toughens the burger. The meat doesn't need to be compressed into a patty for it to hold together. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/burgers-ready-for-the-grill.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/burgers-ready-for-the-grill.jpg\" alt=\"burgers ready for the grill\" title=\"burgers ready for the grill\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27321\">\u003c/a>\u003c/p>\n\u003cp>7.\tShape thin patties. When you cook meat, it contracts in on itself, so thickly-shaped burgers end up resembling meatballs. It's better to include two thin patties on your sandwich then one chunky burger that is unevenly cooked. You should also make your burgers a little wider than your bun as the patty will shrink in size when you cook it. \u003c/p>\n\u003cp>8.\tPress a little dimple into the center of the burger to keep it from bulging out when you cook it. As mentioned earlier, meat shrinks when it cooks and so the center has a tendency to swell in the middle. Indenting will counteract this.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/grilling-your-burgers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/grilling-your-burgers.jpg\" alt=\"grilling your burgers\" title=\"grilling your burgers\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-27356\">\u003c/a>\u003c/p>\n\u003cp>9.\tGrill with the cover on at medium-high heat. Do not overcook. We usually barbecue our burgers for about three minutes per side for medium-rare meat and four to five minutes per side for burgers that are cooked through for the kids.\u003c/p>\n\u003cp>10.\tDon't press on your burgers while grilling them. I really can't stress this enough. If you press on your patties with a spatula you are pushing all the juices out and you're going to end up with dry burgers. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>That's it. Easy right? Now if only we can convince Mother Nature to give us a sunny summer.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Miso Glazed Cod",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_miso_cod-4.jpg\" alt=\"Miso Glazed Cod\" title=\"Miso Glazed Cod\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26683\">\u003cbr>\n\u003cem>Miso marinade over cod fillet\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Miso Glazed Cod\u003c/strong> sounds fancypants but it's actually fairly easy to make. Essentially, all you need to do is make the miso marinade -- a blend of rice vinegar, soy sauce, sugar, cayenne, olive oil, and of course, miso. \u003ca href=\"http://www.npr.org/2011/04/20/135543251/miso-an-ancient-solution-for-modern-meals?ft=1&f=1053\">Miso\u003c/a> is a fermented soybean paste (the soybeans are funkified by the introduction of a rice fungus called \u003cem>kōji\u003c/em>, then mixed with water and sea salt).\u003c/p>\n\u003cp>The sweet, umami-filled marinade is slathered over cod fillets and then broiled to develop a nice bubbly golden glaze. The dish is then baked off until the fish is opaque in center and the meat flakes off easily.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_miso_cod-6.jpg\" alt=\"Miso Cod Prep\" title=\"Miso Cod Prep\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-26685\">\u003cbr>\n\u003cem>Miso Cod Prep\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_miso_cod-3.jpg\" alt=\"Miso Marinade\" title=\"Miso Marinade\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26682\">\u003cbr>\n\u003cem>Miso Marinade\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I like to serve this dish with some sauteed baby bok choy and rice steamed with a beaten egg thrown in. Or, try pairing it with a salad tossed in a ginger-sesame dressing. The miso glaze is also fantastic for tofu. Prepare the dish the same way, just swapping out the fish for extra-firm tofu slices. Both versions are great for an easy, light dinner. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Miso Glazed Cod\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Adapted from a \u003ca href=\"http://www.buddakan.com/\">Buddakan\u003c/a> recipe, originally featured in \u003ca href=\"http://www.epicurious.com/recipes/food/views/Cod-with-Miso-Glaze-and-Wasabi-Mashed-Potatoes-101026#ixzz1CMaKq4Xk\">Bon Appetit\u003c/a> (March 1999). It's a simple formula of slathering a tangy, sweet miso glaze over fish fillets, then broiling and baking it. \u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_miso_cod-5.jpg\" alt=\"Miso Glazed Cod\" title=\"Miso Glazed Cod\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26684 photo\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">15 min\u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">35 min\u003cspan class=\"value-title\" title=\"PT35M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">2 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 lb white cod fillet \u003c/li>\n\u003cli class=\"ingredient\">1/2 cup light yellow or white miso (I like Westbrae Natural's Organic Mellow White Miso)\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup rice vinegar\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup olive oil\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup sugar\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons soy sauce\u003c/li>\n\u003cli class=\"ingredient\">1/4 teaspoon cayenne pepper\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat oven to 450°F \u003c/li>\n\u003cli>Blend miso, vinegar, sugar, soy sauce and cayenne pepper in a food processor. With the machine running, gradually pour in oil; blend until mixture is smooth. (You can also do by hand using a whisk.) \u003c/li>\n\u003cli>Place cod fillet on a baking sheet lined with parchment paper. Rub about 4 tablespoons of the miso marinade onto both sides of the fish. Let sit for 15-20 minutes. \u003c/li>\n\u003cli>Broil cod until the miso glaze starts to brown, about 3-5 minutes. Transfer to the oven and bake until the fish is opaque in center, about another 8-10 minutes. Serve immediately. \u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_miso_cod-4.jpg\" alt=\"Miso Glazed Cod\" title=\"Miso Glazed Cod\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26683\">\u003cbr>\n\u003cem>Miso marinade over cod fillet\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Miso Glazed Cod\u003c/strong> sounds fancypants but it's actually fairly easy to make. Essentially, all you need to do is make the miso marinade -- a blend of rice vinegar, soy sauce, sugar, cayenne, olive oil, and of course, miso. \u003ca href=\"http://www.npr.org/2011/04/20/135543251/miso-an-ancient-solution-for-modern-meals?ft=1&f=1053\">Miso\u003c/a> is a fermented soybean paste (the soybeans are funkified by the introduction of a rice fungus called \u003cem>kōji\u003c/em>, then mixed with water and sea salt).\u003c/p>\n\u003cp>The sweet, umami-filled marinade is slathered over cod fillets and then broiled to develop a nice bubbly golden glaze. The dish is then baked off until the fish is opaque in center and the meat flakes off easily.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_miso_cod-6.jpg\" alt=\"Miso Cod Prep\" title=\"Miso Cod Prep\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-26685\">\u003cbr>\n\u003cem>Miso Cod Prep\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_miso_cod-3.jpg\" alt=\"Miso Marinade\" title=\"Miso Marinade\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26682\">\u003cbr>\n\u003cem>Miso Marinade\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>I like to serve this dish with some sauteed baby bok choy and rice steamed with a beaten egg thrown in. Or, try pairing it with a salad tossed in a ginger-sesame dressing. The miso glaze is also fantastic for tofu. Prepare the dish the same way, just swapping out the fish for extra-firm tofu slices. Both versions are great for an easy, light dinner. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Miso Glazed Cod\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Adapted from a \u003ca href=\"http://www.buddakan.com/\">Buddakan\u003c/a> recipe, originally featured in \u003ca href=\"http://www.epicurious.com/recipes/food/views/Cod-with-Miso-Glaze-and-Wasabi-Mashed-Potatoes-101026#ixzz1CMaKq4Xk\">Bon Appetit\u003c/a> (March 1999). It's a simple formula of slathering a tangy, sweet miso glaze over fish fillets, then broiling and baking it. \u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_miso_cod-5.jpg\" alt=\"Miso Glazed Cod\" title=\"Miso Glazed Cod\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26684 photo\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">15 min\u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">35 min\u003cspan class=\"value-title\" title=\"PT35M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">2 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 lb white cod fillet \u003c/li>\n\u003cli class=\"ingredient\">1/2 cup light yellow or white miso (I like Westbrae Natural's Organic Mellow White Miso)\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup rice vinegar\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup olive oil\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup sugar\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons soy sauce\u003c/li>\n\u003cli class=\"ingredient\">1/4 teaspoon cayenne pepper\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat oven to 450°F \u003c/li>\n\u003cli>Blend miso, vinegar, sugar, soy sauce and cayenne pepper in a food processor. With the machine running, gradually pour in oil; blend until mixture is smooth. (You can also do by hand using a whisk.) \u003c/li>\n\u003cli>Place cod fillet on a baking sheet lined with parchment paper. Rub about 4 tablespoons of the miso marinade onto both sides of the fish. Let sit for 15-20 minutes. \u003c/li>\n\u003cli>Broil cod until the miso glaze starts to brown, about 3-5 minutes. Transfer to the oven and bake until the fish is opaque in center, about another 8-10 minutes. Serve immediately. \u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Remembering My Mother's Cookbooks ",
"title": "Remembering My Mother's Cookbooks ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-27287\" title=\"MOM cookbook collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/cookbook-MD2.jpg\" alt=\"MOM cookbook collage\" width=\"500\" height=\"400\">\u003cbr>\n\u003cem>Collage by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Do you remember your mother's favorite cookbook?\u003c/strong> My own mother, raised in the 1950s, married with children in the 1960s and 1970s, a working mom with a vegetarian husband and teenagers in the 1980s, had dozens of cookbooks on her kitchen shelves, each a talisman of a particular moment. To me, each of them is as much a part of her as her scarves and shoes, her Estee Lauder perfumes, the coral lipsticks and gold foil of half-unrolled tubes of Certs always in her pocketbook.\u003c/p>\n\u003cp>Now, I imagine, there are moms who love their books from Rachael Ray and Paula Deen, who gravy-stain their Emerils and their Inas. But I made my very first cookies \"all by myself\" from a recipe in the \u003ca href=\"http://www.cookbkjj.com/college/joy.htm\">Joy of Cooking\u003c/a>, the late-50s version that still had hand-drawn illustrations explaining how to skin a squirrel and decorate an Easter bunny cake. The recipe? Rolled Caramel Cookies, fussy, waferlike things that had to be swiftly removed from the baking sheet and wrapped into a curl around the handle of a wooden spoon while still warm. Even then, I wasn't happy in the kitchen unless I was trying out something just a little beyond me.\u003c/p>\n\u003cp>I watched, then helped, my mother make the perfect Banana Tea Bread from Craig Claibourne's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060160101/kqedorg-20\">New York Times Cookbook\u003c/a>, whose austere layout was complemented by black-and-white photographs of an equally severe hauteur, presenting every veal roast like an affair of state, complete with bone-china consomme cups and silver candelabra. For dinner parties, we tried out the poached, stuffed sole with tricky \u003cem>beurre blanc\u003c/em> from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375413405/kqedorg-20\">Mastering the Art of French Cooking\u003c/a> and the chocolate mousse from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/037571006X/kqedorg-20\">The French Chef Cookbook\u003c/a>.\u003c/p>\n\u003cp>Pretty soon, though, Mom loosened up, making homemade granola, whipping up Tiger's Milk shakes, and growing her own basil and tomatoes in the backyard. Now into the kitchen came \u003ca href=\"http://theculinarycellar.blogspot.com/2010/04/perla-meyers-seasonal-cook.html\">The Seasonal Kitchen\u003c/a> by Perla Meyers, circa 1973, which I loved for its earthy, oily-garlicky insistence on cooking what was fresh from the garden, and for its chunky, resolutely modern sans-serif typeface and brown-paper pages the color of a Bloomingdale's shopping bag. But I especially loved the photo of Meyers on the cover. The photographer had snapped her striding along, a confident brunette in orange turtleneck and black trousers, looking like Mary Tyler Moore if Mary had clutched a shopping bag bursting with organic vegetables instead of a plaid tam o'shanter.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It followed the \u003ca href=\"http://www.amazon.com/York-Times-Natural-Foods-Cookbook/dp/038000951X\">New York Times' Natural Foods Cookbook\u003c/a> (1971), in which the paper of record tried to get down with what those crazy kids were doing, with their whole wheat breads and their bean sprouts and their blackstrap molasses. Mom made her own mayonnaise, went to the vitamin-smelling health food store for cartons of brewer's yeast and wheat germ. She still keeps a plastic bag of soy flour in the fridge, the essential ingredient for the excellent Soya Coffeecake. And I still remember, vividly, the terrifying (\"3 fruit bats, well washed but neither skinned nor eviscerated\") yet fascinating recipe for \u003ca href=\"http://bertc.com/subfive/recipes/fruitbat.htm\">Fruit Bat Soup\u003c/a>, not to mention the groovy, \u003ca href=\"http://en.wikipedia.org/wiki/Henri_Rousseau\">Rousseau\u003c/a>-inspired dust jacket.\u003c/p>\n\u003cp>Given that my parents were a lot more interested in health food than most of our suburban neighbors at the time, these books were shortly followed by Mollie Katzen's whimsically hand-written, cheese-heavy \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580081304/kqedorg-20\">Moosewood Cookbook\u003c/a>, then the equally whimsical \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B002NX41VQ/kqedorg-20\">Vegetarian Epicure\u003c/a> (1972) by Anna Thomas, and Katzen's follow-up, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580081266/kqedorg-20\">The Enchanted Broccoli Forest\u003c/a>.\u003c/p>\n\u003cp>Julia gathered dust while these went into heavy rotation when first my sisters, then myself, then my father all became vegetarians. Easy broiled lamb chops and chicken breasts were replaced by tofu nut balls and endless veggie chopping, much to my now-working mother's irritation. Having since tackled the multi-part, multi-page recipes in the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0767908236/kqedorg-20\">The Greens Cookbook\u003c/a> to impress my still-vegetarian sisters, I can understand her frustration.\u003c/p>\n\u003cp>Thank god, then, for quiche, salvation of the 1980s busy mother. Already a dab hand at piecrust, she could whip up a quiche à la anything the night before, pop it into the fridge, and instruct my dad to put in the oven an hour before dinnertime, which he could just about manage, having learned from the infamous Roast Chicken Incident that our oven only worked when \u003cem>both\u003c/em> knobs were turned on, one for temperature and the other for settings like \u003cem>bake\u003c/em> and \u003cem>broil.\u003c/em>\u003c/p>\n\u003cp>The Silver Palate's luscious chocolate fudge sauce was a much-loved indulgence in our house (over Haagen-Dazs vanilla Swiss almond ice cream, of course) and so the fabulous \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0761145974/kqedorg-20\">Silver Palate Cookbook\u003c/a> (1982) quickly earned a place on the shelf. I pored over it, imagining a glamorous life of high-style dinner parties punctuated with goat-cheese phyllo triangles and seafood lasagna. As Paul Prudhomme became a celebrity chef on the strength of his blackened redfish and shrimp remoulade, my parents took jaunts to New Orleans, coming back with spiral-bound cookbooks full of recipes for gooey bananas Foster and gloriously messy barbecued shrimp, served swimming in bowls of tinglingly spicy sauce with yards of crisp-crusted French bread.\u003c/p>\n\u003cp>Although my father hadn't been to the Bay Area since shipping out for the Pacific during WWII, he nonetheless bought my mom a copy of the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0679758186/kqedorg-20\">Chez Panisse Menu Cookbook\u003c/a>, written by Alice Waters with then-chef Paul Bertolli. My mother never cooked from it (too much grilled squab and nasturtium-flower salads to make it useful for suburban New Jersey, circa 1982) but I read and re-read it endlessly. Alice Waters had escaped the suburbs of New Jersey to eat deliciously in France and re-invent herself in California; how I longed to do that, too!\u003c/p>\n\u003cp>Stir-frying, fueled by the wok craze and our own forays into the newly popular Hunan and Szechuan restaurants in New York City, came into my mother's kitchen through \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0671509934/kqedorg-20\">The Thousand-Recipe Chinese Cookbook\u003c/a> by Gloria Bley Miller (1984). Tucked inside the front cover was a soy sauce-spattered sheaf of printed recipes from Uncle Tai's, my parents' favorite Hunan restaurant, a fancy place in midtown with ice-blue wallpaper, tuxedo'd captains, and fantastic hacked chicken, sesame noodles, and lamb with scallions, worlds away from the greasy fried noodles dunked in sticky duck sauce at our local strip-mall Cantonese joints.\u003c/p>\n\u003cp>I still find the sight of any of these books--on the shelf of a used bookstore, or in the welcoming, pleasantly decorated kitchens of ladies in their 50s and 60s--incredibly comforting. A glimpse of the Silver Palate Cookbook or \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0688028470/kqedorg-20\">Chef Paul Prudhomme's Louisiana Kitchen\u003c/a> (1984), buttressed by the twin volumes of Mastering the Art of French Cooking,and I feel like I've come home.\u003c/p>\n\u003cp>My mother watches Ina Garten's cooking shows now, and collects her bright, enticingly easy Barefoot Contessa cookbooks. I tuck jars of homemade jam into my suitcase when I go to visit her in New York; she stocks up on goat cheese, bagels, salmon, and lamb chops. She's discovered panko crumbs and Prosecco, rainbow chard and pomegranate juice. I sneak downstairs in the morning, to get the coffee going before she gets up. We cook together, and she reminds me again of how, at 15, I threw her out of the kitchen so I could finish whatever I was making my own way. We laugh about this, and she points out my own \u003ca href=\"http://www.amazon.com/Stephanie-Rosenbaum/e/B001KHWNVQ/ref=sr_ntt_srch_lnk_3?qid=1304875049&sr=8-3\">three cookbooks\u003c/a>, now on display in the wicker kitchen bookshelf. I tell her I learned everything from her.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Happy Mother's Day, Mom.\u003c/p>\n\n",
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"excerpt": "From Julia Child to the Moosewood Cookbook, a Mother's Day reminiscence on one writer's Mom and her cookbooks. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-27287\" title=\"MOM cookbook collage\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/cookbook-MD2.jpg\" alt=\"MOM cookbook collage\" width=\"500\" height=\"400\">\u003cbr>\n\u003cem>Collage by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Do you remember your mother's favorite cookbook?\u003c/strong> My own mother, raised in the 1950s, married with children in the 1960s and 1970s, a working mom with a vegetarian husband and teenagers in the 1980s, had dozens of cookbooks on her kitchen shelves, each a talisman of a particular moment. To me, each of them is as much a part of her as her scarves and shoes, her Estee Lauder perfumes, the coral lipsticks and gold foil of half-unrolled tubes of Certs always in her pocketbook.\u003c/p>\n\u003cp>Now, I imagine, there are moms who love their books from Rachael Ray and Paula Deen, who gravy-stain their Emerils and their Inas. But I made my very first cookies \"all by myself\" from a recipe in the \u003ca href=\"http://www.cookbkjj.com/college/joy.htm\">Joy of Cooking\u003c/a>, the late-50s version that still had hand-drawn illustrations explaining how to skin a squirrel and decorate an Easter bunny cake. The recipe? Rolled Caramel Cookies, fussy, waferlike things that had to be swiftly removed from the baking sheet and wrapped into a curl around the handle of a wooden spoon while still warm. Even then, I wasn't happy in the kitchen unless I was trying out something just a little beyond me.\u003c/p>\n\u003cp>I watched, then helped, my mother make the perfect Banana Tea Bread from Craig Claibourne's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060160101/kqedorg-20\">New York Times Cookbook\u003c/a>, whose austere layout was complemented by black-and-white photographs of an equally severe hauteur, presenting every veal roast like an affair of state, complete with bone-china consomme cups and silver candelabra. For dinner parties, we tried out the poached, stuffed sole with tricky \u003cem>beurre blanc\u003c/em> from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375413405/kqedorg-20\">Mastering the Art of French Cooking\u003c/a> and the chocolate mousse from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/037571006X/kqedorg-20\">The French Chef Cookbook\u003c/a>.\u003c/p>\n\u003cp>Pretty soon, though, Mom loosened up, making homemade granola, whipping up Tiger's Milk shakes, and growing her own basil and tomatoes in the backyard. Now into the kitchen came \u003ca href=\"http://theculinarycellar.blogspot.com/2010/04/perla-meyers-seasonal-cook.html\">The Seasonal Kitchen\u003c/a> by Perla Meyers, circa 1973, which I loved for its earthy, oily-garlicky insistence on cooking what was fresh from the garden, and for its chunky, resolutely modern sans-serif typeface and brown-paper pages the color of a Bloomingdale's shopping bag. But I especially loved the photo of Meyers on the cover. The photographer had snapped her striding along, a confident brunette in orange turtleneck and black trousers, looking like Mary Tyler Moore if Mary had clutched a shopping bag bursting with organic vegetables instead of a plaid tam o'shanter.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It followed the \u003ca href=\"http://www.amazon.com/York-Times-Natural-Foods-Cookbook/dp/038000951X\">New York Times' Natural Foods Cookbook\u003c/a> (1971), in which the paper of record tried to get down with what those crazy kids were doing, with their whole wheat breads and their bean sprouts and their blackstrap molasses. Mom made her own mayonnaise, went to the vitamin-smelling health food store for cartons of brewer's yeast and wheat germ. She still keeps a plastic bag of soy flour in the fridge, the essential ingredient for the excellent Soya Coffeecake. And I still remember, vividly, the terrifying (\"3 fruit bats, well washed but neither skinned nor eviscerated\") yet fascinating recipe for \u003ca href=\"http://bertc.com/subfive/recipes/fruitbat.htm\">Fruit Bat Soup\u003c/a>, not to mention the groovy, \u003ca href=\"http://en.wikipedia.org/wiki/Henri_Rousseau\">Rousseau\u003c/a>-inspired dust jacket.\u003c/p>\n\u003cp>Given that my parents were a lot more interested in health food than most of our suburban neighbors at the time, these books were shortly followed by Mollie Katzen's whimsically hand-written, cheese-heavy \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580081304/kqedorg-20\">Moosewood Cookbook\u003c/a>, then the equally whimsical \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B002NX41VQ/kqedorg-20\">Vegetarian Epicure\u003c/a> (1972) by Anna Thomas, and Katzen's follow-up, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580081266/kqedorg-20\">The Enchanted Broccoli Forest\u003c/a>.\u003c/p>\n\u003cp>Julia gathered dust while these went into heavy rotation when first my sisters, then myself, then my father all became vegetarians. Easy broiled lamb chops and chicken breasts were replaced by tofu nut balls and endless veggie chopping, much to my now-working mother's irritation. Having since tackled the multi-part, multi-page recipes in the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0767908236/kqedorg-20\">The Greens Cookbook\u003c/a> to impress my still-vegetarian sisters, I can understand her frustration.\u003c/p>\n\u003cp>Thank god, then, for quiche, salvation of the 1980s busy mother. Already a dab hand at piecrust, she could whip up a quiche à la anything the night before, pop it into the fridge, and instruct my dad to put in the oven an hour before dinnertime, which he could just about manage, having learned from the infamous Roast Chicken Incident that our oven only worked when \u003cem>both\u003c/em> knobs were turned on, one for temperature and the other for settings like \u003cem>bake\u003c/em> and \u003cem>broil.\u003c/em>\u003c/p>\n\u003cp>The Silver Palate's luscious chocolate fudge sauce was a much-loved indulgence in our house (over Haagen-Dazs vanilla Swiss almond ice cream, of course) and so the fabulous \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0761145974/kqedorg-20\">Silver Palate Cookbook\u003c/a> (1982) quickly earned a place on the shelf. I pored over it, imagining a glamorous life of high-style dinner parties punctuated with goat-cheese phyllo triangles and seafood lasagna. As Paul Prudhomme became a celebrity chef on the strength of his blackened redfish and shrimp remoulade, my parents took jaunts to New Orleans, coming back with spiral-bound cookbooks full of recipes for gooey bananas Foster and gloriously messy barbecued shrimp, served swimming in bowls of tinglingly spicy sauce with yards of crisp-crusted French bread.\u003c/p>\n\u003cp>Although my father hadn't been to the Bay Area since shipping out for the Pacific during WWII, he nonetheless bought my mom a copy of the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0679758186/kqedorg-20\">Chez Panisse Menu Cookbook\u003c/a>, written by Alice Waters with then-chef Paul Bertolli. My mother never cooked from it (too much grilled squab and nasturtium-flower salads to make it useful for suburban New Jersey, circa 1982) but I read and re-read it endlessly. Alice Waters had escaped the suburbs of New Jersey to eat deliciously in France and re-invent herself in California; how I longed to do that, too!\u003c/p>\n\u003cp>Stir-frying, fueled by the wok craze and our own forays into the newly popular Hunan and Szechuan restaurants in New York City, came into my mother's kitchen through \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0671509934/kqedorg-20\">The Thousand-Recipe Chinese Cookbook\u003c/a> by Gloria Bley Miller (1984). Tucked inside the front cover was a soy sauce-spattered sheaf of printed recipes from Uncle Tai's, my parents' favorite Hunan restaurant, a fancy place in midtown with ice-blue wallpaper, tuxedo'd captains, and fantastic hacked chicken, sesame noodles, and lamb with scallions, worlds away from the greasy fried noodles dunked in sticky duck sauce at our local strip-mall Cantonese joints.\u003c/p>\n\u003cp>I still find the sight of any of these books--on the shelf of a used bookstore, or in the welcoming, pleasantly decorated kitchens of ladies in their 50s and 60s--incredibly comforting. A glimpse of the Silver Palate Cookbook or \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0688028470/kqedorg-20\">Chef Paul Prudhomme's Louisiana Kitchen\u003c/a> (1984), buttressed by the twin volumes of Mastering the Art of French Cooking,and I feel like I've come home.\u003c/p>\n\u003cp>My mother watches Ina Garten's cooking shows now, and collects her bright, enticingly easy Barefoot Contessa cookbooks. I tuck jars of homemade jam into my suitcase when I go to visit her in New York; she stocks up on goat cheese, bagels, salmon, and lamb chops. She's discovered panko crumbs and Prosecco, rainbow chard and pomegranate juice. I sneak downstairs in the morning, to get the coffee going before she gets up. We cook together, and she reminds me again of how, at 15, I threw her out of the kitchen so I could finish whatever I was making my own way. We laugh about this, and she points out my own \u003ca href=\"http://www.amazon.com/Stephanie-Rosenbaum/e/B001KHWNVQ/ref=sr_ntt_srch_lnk_3?qid=1304875049&sr=8-3\">three cookbooks\u003c/a>, now on display in the wicker kitchen bookshelf. I tell her I learned everything from her.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Happy Mother's Day, Mom.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Baillardran Cannelés",
"title": "Baillardran Cannelés",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-3.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26793\">\u003c/p>\n\u003cp>While I was in \u003ca href=\"http://www.wasabimon.com/archive/laduree-v-pierre-herme-macaron-taste-test/\" title=\"Macaron Taste Test\">Paris\u003c/a>, I was determined to get my hands of some \u003cem>cannelés\u003c/em>. I'd never seen any in the Bay Area and I was intrigued by these little cake-like treats that were cooked in very expensive copper molds (yes, I know you can buy silicon molds, but they don't caramelize the outer shell of the pastry). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-1.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26791\">\u003c/p>\n\u003cp>Thankfully, in Paris, cannelés are not in short supply. You can get them at almost any \u003cem>patisserie\u003c/em>, including the famous shops, like \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/19/laduree-v-pierre-herme-macaron-smackdown/\">Pierre Hermé and Ladurée\u003c/a>. While I samples cannelés all over Paris, some of the best I had were at tiny hole-in-the-wall pastry shops, where the baked goods were fresh and the \u003cem>patissier\u003c/em> beamed proudly over their work.\u003c/p>\n\u003cp>Still, though, I wanted more. I asked the ladies at \u003ca href=\"http://www.wasabimon.com/archive/librairie-gourmande-a-parisian-must-see\" title=\"Librairie Gourmande Paris\">Librairie Gourmande\u003c/a> where I should go to sample some of the city's best cannelés, and she sent me to \u003ca href=\"http://www.baillardran.com/\" title=\"baillardran cannelés\">Baillardran\u003c/a> a chain shop that supposedly sells real Bordeaux cannelés throughout France. As luck would have it, there was a Baillardran just east of Paris, in a little suburb that I could easily access by the Metro. So I made an afternoon of it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-2.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26792\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-4.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-26794\">\u003c/p>\n\u003cp>I walked into Baillardran and surveyed the goods. There were cannelés everywhere -- piled into mountains, arranged in circles, and patiently waiting in baking trays. They come in three sizes -- small, medium and large -- and you can also buy them at varying levels of \"doneness,\" similar to a steak. I liked the variety, which I wasn't expecting to find in a shop that sells only a single kind of pastry, but the options were exciting. I bought a few cannelés in the \"medium\" style, browned but not burnt, and then indulged in a handful of aluminum-lined copper cannelé molds, which they were selling for surprisingly cheap. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-6.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26796\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-5.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26795\">\u003c/p>\n\u003cp>I sat down and took a bite. The texture was what I expected: firm and gently smoky on the outside, tender and luscious on the inside, like little caramelized nuggets of \u003ca href=\"http://www.wasabimon.com/archive/gluten-free-orange-almond-bread-pudding-recipe/\" title=\"Orange Almond Bread Pudding\" target=\"_blank\">soft bread pudding\u003c/a>. These cannelés were more rummy-tasting than the others I'd had, adding a liquory tang to each bite. I ate one, then another, and then the final one that I'd expected to save until the next day. Alas, they were just too good to hold onto for more than a few minutes!\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.baillardran.com/\" title=\"Canele Baillardran Paris\">Baillardran\u003c/a>\u003c/strong>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/maps/XZlA\" title=\"Canele Baillardran Paris\">Map\u003c/a>\u003cbr>\n 2 Boulevard Jean Jaurès\u003cbr>\n92100 Boulogne-Billancourt\u003cbr>\nFrance +33 1 55 60 90 07\u003cbr>\nPhone: 05 56 99 13 75 \u003c/p>\n\n",
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"excerpt": "Baillardran Cannelés are a chain shop that sells cannelés all around France. Here's a virtual tour of this culinary gem.",
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"headline": "Baillardran Cannelés",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-3.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26793\">\u003c/p>\n\u003cp>While I was in \u003ca href=\"http://www.wasabimon.com/archive/laduree-v-pierre-herme-macaron-taste-test/\" title=\"Macaron Taste Test\">Paris\u003c/a>, I was determined to get my hands of some \u003cem>cannelés\u003c/em>. I'd never seen any in the Bay Area and I was intrigued by these little cake-like treats that were cooked in very expensive copper molds (yes, I know you can buy silicon molds, but they don't caramelize the outer shell of the pastry). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-1.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26791\">\u003c/p>\n\u003cp>Thankfully, in Paris, cannelés are not in short supply. You can get them at almost any \u003cem>patisserie\u003c/em>, including the famous shops, like \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/19/laduree-v-pierre-herme-macaron-smackdown/\">Pierre Hermé and Ladurée\u003c/a>. While I samples cannelés all over Paris, some of the best I had were at tiny hole-in-the-wall pastry shops, where the baked goods were fresh and the \u003cem>patissier\u003c/em> beamed proudly over their work.\u003c/p>\n\u003cp>Still, though, I wanted more. I asked the ladies at \u003ca href=\"http://www.wasabimon.com/archive/librairie-gourmande-a-parisian-must-see\" title=\"Librairie Gourmande Paris\">Librairie Gourmande\u003c/a> where I should go to sample some of the city's best cannelés, and she sent me to \u003ca href=\"http://www.baillardran.com/\" title=\"baillardran cannelés\">Baillardran\u003c/a> a chain shop that supposedly sells real Bordeaux cannelés throughout France. As luck would have it, there was a Baillardran just east of Paris, in a little suburb that I could easily access by the Metro. So I made an afternoon of it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-2.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26792\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-4.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-26794\">\u003c/p>\n\u003cp>I walked into Baillardran and surveyed the goods. There were cannelés everywhere -- piled into mountains, arranged in circles, and patiently waiting in baking trays. They come in three sizes -- small, medium and large -- and you can also buy them at varying levels of \"doneness,\" similar to a steak. I liked the variety, which I wasn't expecting to find in a shop that sells only a single kind of pastry, but the options were exciting. I bought a few cannelés in the \"medium\" style, browned but not burnt, and then indulged in a handful of aluminum-lined copper cannelé molds, which they were selling for surprisingly cheap. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-6.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26796\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/baillardran-canneles-5.jpg\" alt=\"Baillardran Canneles\" title=\"Baillardran Canneles\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26795\">\u003c/p>\n\u003cp>I sat down and took a bite. The texture was what I expected: firm and gently smoky on the outside, tender and luscious on the inside, like little caramelized nuggets of \u003ca href=\"http://www.wasabimon.com/archive/gluten-free-orange-almond-bread-pudding-recipe/\" title=\"Orange Almond Bread Pudding\" target=\"_blank\">soft bread pudding\u003c/a>. These cannelés were more rummy-tasting than the others I'd had, adding a liquory tang to each bite. I ate one, then another, and then the final one that I'd expected to save until the next day. Alas, they were just too good to hold onto for more than a few minutes!\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.baillardran.com/\" title=\"Canele Baillardran Paris\">Baillardran\u003c/a>\u003c/strong>\u003cbr>\nAddress: \u003ca href=\"http://goo.gl/maps/XZlA\" title=\"Canele Baillardran Paris\">Map\u003c/a>\u003cbr>\n 2 Boulevard Jean Jaurès\u003cbr>\n92100 Boulogne-Billancourt\u003cbr>\nFrance +33 1 55 60 90 07\u003cbr>\nPhone: 05 56 99 13 75 \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Short Guide to Tequila and Making a Great Margarita",
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"content": "\u003cp>\u003cstrong>Quick Cinco de Mayo quiz:\u003c/strong> Where is the margarita more popular, the United States or Mexico? If you guessed the U.S. you win. Margaritas are the number one cocktail ordered in the U.S.\u003cbr>\n[aside postID='bayareabites_48283,bayareabites_55238,bayareabites_55777' label='Alternate Margarita Recipes']\u003cbr>\nIn Mexico, the \u003ca href=\"http://cocktails.about.com/od/tequilarecipes/r/paloma_tequila.htm\">Paloma\u003c/a> — a combination of grapefruit soda, tequila, salt and lime juice — is the mixed-drink of choice. But north of the border, margaritas reign supreme and, as you might guess, there's no day where margaritas are served more in this country than Cinco de Mayo.\u003c/p>\n\u003cp>Cinco de Mayo is sort of an odd holiday. Contrary to popular belief, it is NOT \u003ca href=\"http://en.wikipedia.org/wiki/Mexican_independence_day\">Mexican Independence Day\u003c/a> — that takes place in September. No, Cinco de Mayo is simply the commemoration of a battle where the French were defeated in Puebla. In Mexico, it is not an official holiday and Puebla is really the only place where the day is observed.\u003c/p>\n\u003cp>This is not to say you shouldn't celebrate yourself. After all, there's a solid American tradition of embracing other countries' holidays as an excuse for a good happy hour (think of St. Patrick's Day). Plus the weather is so nice in May and there are really no other good party holidays until Memorial Day (yes, there's Mother's Day, but that's really more about brunch). So if you're looking for an excuse to be festive, then today is the day to break out the chips and guacamole and make a nice pitcher of margaritas.\u003c/p>\n\u003cp>To learn more about this classic Mexican cocktail and tequila itself, I interviewed a couple of experts. Dave Karraker works for \u003ca href=\"http://www.skyyspirits.com/home.php\">SKYY Spirits\u003c/a> in San Francisco, which distributes both Cabo Wabo and Espolón Tequila (plus he's a friend of a friend), so I figured he'd be a good person to speak with. I also asked Julian Limon Nunez, a colleague of my husband's whose family owns the \u003ca href=\"http://www.tequilaviejito.com/\">Tequila El Viejito\u003c/a> distillery in Guadalajara Mexico, to tell me a little bit about tequila.\u003c/p>\n\u003cp>So here's a little primer on margaritas and tequila for your Cinco de Mayo holiday. Enjoy and remember to call a cab for any friends who are celebrating with you.\u003c/p>\n\u003cfigure id=\"attachment_27212\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/blue-agave.jpg\">\u003cimg class=\"size-full wp-image-27212\" title=\"blue agave plant\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/blue-agave.jpg\" alt=\"blue agaave plant\" width=\"500\" height=\"375\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Agave tequilana (blue agave). Photo credit: Kurt Stüber courtesy of GNU Free Documentation License\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What's the difference between the various types of tequila?\u003c/strong>\u003cbr>\nFirst of all, tequila must be produced in very specific regions of Mexico to be allowed the \"tequila\" designation. Just as you can't call a sparkling wine champagne if it's not made in the Champagne region of France, you cannot call a spirit tequila if it is not made in Jalisco or a few other designated areas in Mexico.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are two main categories of tequila.\u003cbr>\n\u003cstrong>100% agave\u003c/strong> -- This is a spirit made entirely from the agave plant.\u003cbr>\n\u003cstrong>Mixto \u003c/strong>-- This is a mixture of agave plus other ingredients which include grain alcohols and/or sugar and food coloring. It must be at least 51% agave to qualify as tequila.\u003c/p>\n\u003cp>Both Julian and Dave suggest avoiding mixtos if for no other reason than mixed alcohols give you a hangover. Plus, the flavor is harsher and, quite honestly, not all that great. If you've ever had a tequila that made you swear you'd never drink it again, chances are it was a mixto.\u003c/p>\n\u003cp>\u003cstrong>There are five types of 100% agave tequila:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Blanco (silver): This tequila is not aged after it's been distilled and has an earthy agave flavor.\u003c/li>\n\u003cli>Reposado: Aged between 2months to a year, reposado tequilas offer a smooth taste without a lot of bite.\u003c/li>\n\u003cli>Joven (gold): This is a combination of blanco and reposado and is a great choice for mixed drinks.\u003c/li>\n\u003cli>Añejo: Aged between one and three years in oak barrels, this is a sipping tequila. Like a fine Scotch or other aged spirits, it has a refined taste that is best appreciated on its own.\u003c/li>\n\u003cli>Extra Añejo: Aged for three years or more in oak barrels, this tequila is the highest quality available.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Which tequila should you use to make margaritas?\u003c/strong>\u003cbr>\nBoth Julian and Dave recommend using blanco, joven or reposado tequila for making margaritas. Blanco will give your margarita more of a true agave flavor while reposado is for those who want a smoother taste. Joven is a nice balance between the two.\u003c/p>\n\u003cp>Don't use añejo and extra añejo as they are too refined to mix with citrus or really anything else and should be appreciated on their own. Plus they're a lot more expensive so it's a bit of a waste to use as an ingredient for a mixed drink.\u003c/p>\n\u003cp>\u003cstrong>Why do people salt their margarita glass?\u003c/strong>\u003cbr>\nAccording to Dave, salt opens up the taste buds and the palate, which aids in the tasting experience. Julian thinks the salt neutralizes the sweetness of the cocktail. He says that a lot of Mexican desserts are sweet and salty (like tamarind confections), and salting something sweet is common in Mexico. Plus the salt nicely accompanies the agave and lime flavors and enhances the overall margarita experience.\u003c/p>\n\u003cp>When salting a margarita glass, be sure to run a lime around the edge to moisten the lip so the salt sticks. Salting your margarita glass is really a personal choice. And, if the salt bugs you, then leave it off.\u003c/p>\n\u003cp>\u003cstrong>Should you add other liquors to your margarita?\u003c/strong>\u003cbr>\nThere are two ways to infuse sweetness into your margarita, adding an orange liquor or including agave nectar or syrup. A recipe using each method is provided below.\u003c/p>\n\u003cp>Triple sec, Cointreau and Grand Marnier are often used to add a sophisticated orange sweetener to margaritas. They are commonly added in restaurant and bar drinks because they provide a smooth balance to the lime; they also make the drink more expensive.\u003c/p>\n\u003cp>If you prefer a natural agave flavor, then you can simply use an agave syrup, which naturally sweetens the drink and heightens the agave flavor, adding a complexity that other sweeteners diminish.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-27227 photo\" title=\"margarita with lime\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/margarita-with-lime.jpg\" alt=\"margarita with lime\" width=\"375\" height=\"500\">\u003c/p>\n\u003cp>\u003cstrong>Margarita Recipes\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And now for the part you've been waiting for, the actual recipes so you can get down to celebrating. I've included two margarita recipes here. The first is a Classic Margarita. Recommended by Dave, who says it's the recipe that \u003ca href=\"http://www.tommystequila.com\">Tommy's\u003c/a> uses, it forgoes the orange liquor and instead relies on agave syrup. With only tequila, lime and agave this is a purist's drink. The second recipe uses Cointreau for a sweeter more refined flavor. Both are a great way to celebrate the day.\u003c/p>\n\u003cfieldset>\n\u003clegend>Recipe: Classic Margarita\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Margarita using tequila, agave syrup and lime\u003c/em>\u003c/p>\n\u003cp>\u003cem>Recipe used with the permission of \u003ca href=\"http://www.skyyspirits.com/home.php\">SKYY Spirits\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">5 min \u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">1 drink\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 lime wedge\u003c/li>\n\u003cli class=\"ingredient\">Kosher salt\u003c/li>\n\u003cli class=\"ingredient\">Ice\u003c/li>\n\u003cli class=\"ingredient\">2 ounces tequila (Dave recommends Cabo Wabo or Espolon but any blanco, joven or reposado will do)\u003c/li>\n\u003cli class=\"ingredient\">1 ounce fresh lime juice\u003c/li>\n\u003cli class=\"ingredient\">1/2 ounce agave nectar or juice\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Moisten the outer rim of a rocks glass with the lime wedge and coat lightly with salt.\u003c/li>\n\u003cli>Fill a cocktail shaker with ice. Add the tequila, lime juice and agave nectar, shake well and strain into the rocks glass.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>Mexican\u003c/em>\u003c/p>\n\u003c/fieldset>\n\u003cfieldset>\n\u003clegend>Recipe: \u003ca class=\"url\" href=\"http://www.chow.com/recipes/10643-perfect-margarita\">The Perfect Margarita\u003c/a>\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>The second recipe is from \u003ca href=\"http://www.chow.com/\">Chow\u003c/a>. With Cointreau added to augment the drink with an infusion of orange flavor, the result is quite elegant.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">5 min \u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">1 drink\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredient\">\n\u003cli class=\"ingredient\">Salt, for rimming the glass (optional)\u003c/li>\n\u003cli class=\"ingredient\">Ice\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 ounces Tequila (blanco, 100 percent agave)\u003c/li>\n\u003cli class=\"ingredient\">1 ounce freshly squeezed lime juice\u003c/li>\n\u003cli class=\"ingredient\">1/2 ounce Cointreau (not Triple Sec)\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>If using salt, place in a shallow dish. Moisten the rim of a rocks glass with a dampened paper towel, then dip in salt.\u003c/li>\n\u003cli>Fill the glass with ice; add tequila, lime juice, and Cointreau; and stir a few times until chilled. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>Mexican\u003c/em>\u003c/p>\n\u003c/fieldset>\n\n",
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"excerpt": "In the United States, margaritas reign supreme and, as you might guess, there's no day where margaritas are served more in this country than Cinco de Mayo.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Quick Cinco de Mayo quiz:\u003c/strong> Where is the margarita more popular, the United States or Mexico? If you guessed the U.S. you win. Margaritas are the number one cocktail ordered in the U.S.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIn Mexico, the \u003ca href=\"http://cocktails.about.com/od/tequilarecipes/r/paloma_tequila.htm\">Paloma\u003c/a> — a combination of grapefruit soda, tequila, salt and lime juice — is the mixed-drink of choice. But north of the border, margaritas reign supreme and, as you might guess, there's no day where margaritas are served more in this country than Cinco de Mayo.\u003c/p>\n\u003cp>Cinco de Mayo is sort of an odd holiday. Contrary to popular belief, it is NOT \u003ca href=\"http://en.wikipedia.org/wiki/Mexican_independence_day\">Mexican Independence Day\u003c/a> — that takes place in September. No, Cinco de Mayo is simply the commemoration of a battle where the French were defeated in Puebla. In Mexico, it is not an official holiday and Puebla is really the only place where the day is observed.\u003c/p>\n\u003cp>This is not to say you shouldn't celebrate yourself. After all, there's a solid American tradition of embracing other countries' holidays as an excuse for a good happy hour (think of St. Patrick's Day). Plus the weather is so nice in May and there are really no other good party holidays until Memorial Day (yes, there's Mother's Day, but that's really more about brunch). So if you're looking for an excuse to be festive, then today is the day to break out the chips and guacamole and make a nice pitcher of margaritas.\u003c/p>\n\u003cp>To learn more about this classic Mexican cocktail and tequila itself, I interviewed a couple of experts. Dave Karraker works for \u003ca href=\"http://www.skyyspirits.com/home.php\">SKYY Spirits\u003c/a> in San Francisco, which distributes both Cabo Wabo and Espolón Tequila (plus he's a friend of a friend), so I figured he'd be a good person to speak with. I also asked Julian Limon Nunez, a colleague of my husband's whose family owns the \u003ca href=\"http://www.tequilaviejito.com/\">Tequila El Viejito\u003c/a> distillery in Guadalajara Mexico, to tell me a little bit about tequila.\u003c/p>\n\u003cp>So here's a little primer on margaritas and tequila for your Cinco de Mayo holiday. Enjoy and remember to call a cab for any friends who are celebrating with you.\u003c/p>\n\u003cfigure id=\"attachment_27212\" class=\"wp-caption alignnone\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/blue-agave.jpg\">\u003cimg class=\"size-full wp-image-27212\" title=\"blue agave plant\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/blue-agave.jpg\" alt=\"blue agaave plant\" width=\"500\" height=\"375\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Agave tequilana (blue agave). Photo credit: Kurt Stüber courtesy of GNU Free Documentation License\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What's the difference between the various types of tequila?\u003c/strong>\u003cbr>\nFirst of all, tequila must be produced in very specific regions of Mexico to be allowed the \"tequila\" designation. Just as you can't call a sparkling wine champagne if it's not made in the Champagne region of France, you cannot call a spirit tequila if it is not made in Jalisco or a few other designated areas in Mexico.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are two main categories of tequila.\u003cbr>\n\u003cstrong>100% agave\u003c/strong> -- This is a spirit made entirely from the agave plant.\u003cbr>\n\u003cstrong>Mixto \u003c/strong>-- This is a mixture of agave plus other ingredients which include grain alcohols and/or sugar and food coloring. It must be at least 51% agave to qualify as tequila.\u003c/p>\n\u003cp>Both Julian and Dave suggest avoiding mixtos if for no other reason than mixed alcohols give you a hangover. Plus, the flavor is harsher and, quite honestly, not all that great. If you've ever had a tequila that made you swear you'd never drink it again, chances are it was a mixto.\u003c/p>\n\u003cp>\u003cstrong>There are five types of 100% agave tequila:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Blanco (silver): This tequila is not aged after it's been distilled and has an earthy agave flavor.\u003c/li>\n\u003cli>Reposado: Aged between 2months to a year, reposado tequilas offer a smooth taste without a lot of bite.\u003c/li>\n\u003cli>Joven (gold): This is a combination of blanco and reposado and is a great choice for mixed drinks.\u003c/li>\n\u003cli>Añejo: Aged between one and three years in oak barrels, this is a sipping tequila. Like a fine Scotch or other aged spirits, it has a refined taste that is best appreciated on its own.\u003c/li>\n\u003cli>Extra Añejo: Aged for three years or more in oak barrels, this tequila is the highest quality available.\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Which tequila should you use to make margaritas?\u003c/strong>\u003cbr>\nBoth Julian and Dave recommend using blanco, joven or reposado tequila for making margaritas. Blanco will give your margarita more of a true agave flavor while reposado is for those who want a smoother taste. Joven is a nice balance between the two.\u003c/p>\n\u003cp>Don't use añejo and extra añejo as they are too refined to mix with citrus or really anything else and should be appreciated on their own. Plus they're a lot more expensive so it's a bit of a waste to use as an ingredient for a mixed drink.\u003c/p>\n\u003cp>\u003cstrong>Why do people salt their margarita glass?\u003c/strong>\u003cbr>\nAccording to Dave, salt opens up the taste buds and the palate, which aids in the tasting experience. Julian thinks the salt neutralizes the sweetness of the cocktail. He says that a lot of Mexican desserts are sweet and salty (like tamarind confections), and salting something sweet is common in Mexico. Plus the salt nicely accompanies the agave and lime flavors and enhances the overall margarita experience.\u003c/p>\n\u003cp>When salting a margarita glass, be sure to run a lime around the edge to moisten the lip so the salt sticks. Salting your margarita glass is really a personal choice. And, if the salt bugs you, then leave it off.\u003c/p>\n\u003cp>\u003cstrong>Should you add other liquors to your margarita?\u003c/strong>\u003cbr>\nThere are two ways to infuse sweetness into your margarita, adding an orange liquor or including agave nectar or syrup. A recipe using each method is provided below.\u003c/p>\n\u003cp>Triple sec, Cointreau and Grand Marnier are often used to add a sophisticated orange sweetener to margaritas. They are commonly added in restaurant and bar drinks because they provide a smooth balance to the lime; they also make the drink more expensive.\u003c/p>\n\u003cp>If you prefer a natural agave flavor, then you can simply use an agave syrup, which naturally sweetens the drink and heightens the agave flavor, adding a complexity that other sweeteners diminish.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-27227 photo\" title=\"margarita with lime\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/margarita-with-lime.jpg\" alt=\"margarita with lime\" width=\"375\" height=\"500\">\u003c/p>\n\u003cp>\u003cstrong>Margarita Recipes\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And now for the part you've been waiting for, the actual recipes so you can get down to celebrating. I've included two margarita recipes here. The first is a Classic Margarita. Recommended by Dave, who says it's the recipe that \u003ca href=\"http://www.tommystequila.com\">Tommy's\u003c/a> uses, it forgoes the orange liquor and instead relies on agave syrup. With only tequila, lime and agave this is a purist's drink. The second recipe uses Cointreau for a sweeter more refined flavor. Both are a great way to celebrate the day.\u003c/p>\n\u003cfieldset>\n\u003clegend>Recipe: Classic Margarita\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Margarita using tequila, agave syrup and lime\u003c/em>\u003c/p>\n\u003cp>\u003cem>Recipe used with the permission of \u003ca href=\"http://www.skyyspirits.com/home.php\">SKYY Spirits\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">5 min \u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">1 drink\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 lime wedge\u003c/li>\n\u003cli class=\"ingredient\">Kosher salt\u003c/li>\n\u003cli class=\"ingredient\">Ice\u003c/li>\n\u003cli class=\"ingredient\">2 ounces tequila (Dave recommends Cabo Wabo or Espolon but any blanco, joven or reposado will do)\u003c/li>\n\u003cli class=\"ingredient\">1 ounce fresh lime juice\u003c/li>\n\u003cli class=\"ingredient\">1/2 ounce agave nectar or juice\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Moisten the outer rim of a rocks glass with the lime wedge and coat lightly with salt.\u003c/li>\n\u003cli>Fill a cocktail shaker with ice. Add the tequila, lime juice and agave nectar, shake well and strain into the rocks glass.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>Mexican\u003c/em>\u003c/p>\n\u003c/fieldset>\n\u003cfieldset>\n\u003clegend>Recipe: \u003ca class=\"url\" href=\"http://www.chow.com/recipes/10643-perfect-margarita\">The Perfect Margarita\u003c/a>\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>The second recipe is from \u003ca href=\"http://www.chow.com/\">Chow\u003c/a>. With Cointreau added to augment the drink with an infusion of orange flavor, the result is quite elegant.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">5 min \u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">1 drink\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredient\">\n\u003cli class=\"ingredient\">Salt, for rimming the glass (optional)\u003c/li>\n\u003cli class=\"ingredient\">Ice\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 ounces Tequila (blanco, 100 percent agave)\u003c/li>\n\u003cli class=\"ingredient\">1 ounce freshly squeezed lime juice\u003c/li>\n\u003cli class=\"ingredient\">1/2 ounce Cointreau (not Triple Sec)\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>If using salt, place in a shallow dish. Moisten the rim of a rocks glass with a dampened paper towel, then dip in salt.\u003c/li>\n\u003cli>Fill the glass with ice; add tequila, lime juice, and Cointreau; and stir a few times until chilled. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>Mexican\u003c/em>\u003c/p>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Melon and Prosciutto Risotto",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_melon_prosciutto_risotto-1.jpg\" alt=\"Cantaloupe and Prosciutto\" title=\"Cantaloupe and Prosciutto\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26609\">\u003cbr>\n\u003cem>Cantaloupe and Prosciutto\u003c/em>\u003c/p>\n\u003cp>There are some things in life that are just meant to be together: peanut butter and jelly, cookies and cream, and yes, \u003cstrong>melon and prosciutto\u003c/strong>. Who would've thought that fruit and meat would go so well together, but it does. Sweet juicy cantaloupe and salty cured prosciutto bring out the sweet and salty best in one another. \u003c/p>\n\u003cp>When Chris first told me about \u003cstrong>Melon and Prosciutto Risotto\u003c/strong>, my eyes widened in disbelief that I had not thought of this brilliant idea sooner. It made perfect sense. Take the classic combo of melon and prosciutto, and reinvent it via a creamy divine risotto. \u003c/p>\n\u003cp>\u003cem>Mama mia\u003c/em>, the result was just beautiful. The risotto starts out like a risotto typically does -- by softening an onion in some butter and oil, toasting off the Arborio rice, and then adding a generous splash of white wine before simmering broth is added bit by bit until the risotto is creamy and each kernel has a nice toothsome chew to it. \u003c/p>\n\u003cp>Now here is where the magic comes in. To the risotto, we now add \u003cstrong>cubes of ripe cantaloupe\u003c/strong>, \u003cstrong>ribbons of paper-thin prosciutto\u003c/strong>, and a \u003cstrong>shower of parmigiano\u003c/strong>. The cantaloupe is the real surprise here. This is the first time I've ever tasted it cooked, and the temperature confusion makes you pause for a second. The freshness of the melon comes through though. It really lightens up this comfort meal and makes it fit for spring -- which is not to say that it is any less luxurious. It is still, after all, a lush risotto trimmed with melt-in-your-mouth prosciutto, and garnished with bits of crispy prosciutto. That pork on pork action is celebration enough. The beauty, however, is in the balance. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*****\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Melon and Prosciutto Risotto\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>The classic combo of melon and prosciutto is combined into a divine risotto. Sweet, salty, and not too heavy.\u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Stephanie Hua\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/melon_prosciutto_risotto.jpg\" alt=\"Melon and Prosciutto Risotto\" title=\"Melon and Prosciutto Risotto\" width=\"500\" height=\"363\" class=\"alignnone size-full wp-image-27157 photo\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">10 min\u003cspan class=\"value-title\" title=\"PT10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">40 min\u003cspan class=\"value-title\" title=\"PT40M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">50 min\u003cspan class=\"value-title\" title=\"PT50M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 1/2 cups cantaloupe, cut into 1 inch cubes\u003c/li>\n\u003cli class=\"ingredient\">1/4 pound prosciutto\u003c/li>\n\u003cli class=\"ingredient\">1 cup Arborio rice\u003c/li>\n\u003cli class=\"ingredient\">32 ounces chicken stock\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup white wine\u003c/li>\n\u003cli class=\"ingredient\">1/2 yellow onion, finely diced\u003c/li>\n\u003cli class=\"ingredient\">1/3 cup grated parmigiano\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon butter\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon olive oil\u003c/li>\n\u003cli class=\"ingredient\">Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>In a medium-sized pot, bring the chicken stock to a simmer. Keep at a simmer the entire time the risotto cooks.\u003c/li>\n\u003cli>Heat the butter and olive oil in a large pan over medium-high heat. Add the onion and sauté until softened, about 6-8 minutes. Add the rice and lightly toast, about 4 minutes.\u003c/li>\n\u003cli>Stir the white wine into the mixture and allow it to evaporate and absorb into the rice.\u003c/li>\n\u003cli>Add the warm chicken stock one ladle at a time, allowing it to absorb into the rice each time before adding the next ladle. Stir frequently to keep the rice from sticking to the bottom of the pan. If it starts to look like you'll need more liquid to finish cooking the rice, add boiling water to your simmering pot of stock.\u003c/li>\n\u003cli>Continue adding stock and stirring until the risotto is soft and creamy. The rice should still have a nice al dente chew to it though. It should take about 30 minutes to finish cooking.\u003c/li>\n\u003cli>Meanwhile, roll up the prosciutto and slice it into thin ribbons. Toast a handful of it up in the oven (I use my toaster oven) until it is crispy, and reserve for garnishing.\u003c/li>\n\u003cli>When the risotto is almost done, stir in the melon, uncooked prosciutto, and parmigiano. Allow everything to warm through. Season with salt and pepper if needed, top with the crispy prosciutto, and serve immediately. \u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>Italian\u003c/em>\u003c/p>\n\u003c/fieldset>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_melon_prosciutto_risotto-1.jpg\" alt=\"Cantaloupe and Prosciutto\" title=\"Cantaloupe and Prosciutto\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26609\">\u003cbr>\n\u003cem>Cantaloupe and Prosciutto\u003c/em>\u003c/p>\n\u003cp>There are some things in life that are just meant to be together: peanut butter and jelly, cookies and cream, and yes, \u003cstrong>melon and prosciutto\u003c/strong>. Who would've thought that fruit and meat would go so well together, but it does. Sweet juicy cantaloupe and salty cured prosciutto bring out the sweet and salty best in one another. \u003c/p>\n\u003cp>When Chris first told me about \u003cstrong>Melon and Prosciutto Risotto\u003c/strong>, my eyes widened in disbelief that I had not thought of this brilliant idea sooner. It made perfect sense. Take the classic combo of melon and prosciutto, and reinvent it via a creamy divine risotto. \u003c/p>\n\u003cp>\u003cem>Mama mia\u003c/em>, the result was just beautiful. The risotto starts out like a risotto typically does -- by softening an onion in some butter and oil, toasting off the Arborio rice, and then adding a generous splash of white wine before simmering broth is added bit by bit until the risotto is creamy and each kernel has a nice toothsome chew to it. \u003c/p>\n\u003cp>Now here is where the magic comes in. To the risotto, we now add \u003cstrong>cubes of ripe cantaloupe\u003c/strong>, \u003cstrong>ribbons of paper-thin prosciutto\u003c/strong>, and a \u003cstrong>shower of parmigiano\u003c/strong>. The cantaloupe is the real surprise here. This is the first time I've ever tasted it cooked, and the temperature confusion makes you pause for a second. The freshness of the melon comes through though. It really lightens up this comfort meal and makes it fit for spring -- which is not to say that it is any less luxurious. It is still, after all, a lush risotto trimmed with melt-in-your-mouth prosciutto, and garnished with bits of crispy prosciutto. That pork on pork action is celebration enough. The beauty, however, is in the balance. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>*****\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Melon and Prosciutto Risotto\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>The classic combo of melon and prosciutto is combined into a divine risotto. Sweet, salty, and not too heavy.\u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Stephanie Hua\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/melon_prosciutto_risotto.jpg\" alt=\"Melon and Prosciutto Risotto\" title=\"Melon and Prosciutto Risotto\" width=\"500\" height=\"363\" class=\"alignnone size-full wp-image-27157 photo\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">10 min\u003cspan class=\"value-title\" title=\"PT10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">40 min\u003cspan class=\"value-title\" title=\"PT40M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">50 min\u003cspan class=\"value-title\" title=\"PT50M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 1/2 cups cantaloupe, cut into 1 inch cubes\u003c/li>\n\u003cli class=\"ingredient\">1/4 pound prosciutto\u003c/li>\n\u003cli class=\"ingredient\">1 cup Arborio rice\u003c/li>\n\u003cli class=\"ingredient\">32 ounces chicken stock\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup white wine\u003c/li>\n\u003cli class=\"ingredient\">1/2 yellow onion, finely diced\u003c/li>\n\u003cli class=\"ingredient\">1/3 cup grated parmigiano\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon butter\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon olive oil\u003c/li>\n\u003cli class=\"ingredient\">Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>In a medium-sized pot, bring the chicken stock to a simmer. Keep at a simmer the entire time the risotto cooks.\u003c/li>\n\u003cli>Heat the butter and olive oil in a large pan over medium-high heat. Add the onion and sauté until softened, about 6-8 minutes. Add the rice and lightly toast, about 4 minutes.\u003c/li>\n\u003cli>Stir the white wine into the mixture and allow it to evaporate and absorb into the rice.\u003c/li>\n\u003cli>Add the warm chicken stock one ladle at a time, allowing it to absorb into the rice each time before adding the next ladle. Stir frequently to keep the rice from sticking to the bottom of the pan. If it starts to look like you'll need more liquid to finish cooking the rice, add boiling water to your simmering pot of stock.\u003c/li>\n\u003cli>Continue adding stock and stirring until the risotto is soft and creamy. The rice should still have a nice al dente chew to it though. It should take about 30 minutes to finish cooking.\u003c/li>\n\u003cli>Meanwhile, roll up the prosciutto and slice it into thin ribbons. Toast a handful of it up in the oven (I use my toaster oven) until it is crispy, and reserve for garnishing.\u003c/li>\n\u003cli>When the risotto is almost done, stir in the melon, uncooked prosciutto, and parmigiano. Allow everything to warm through. Season with salt and pepper if needed, top with the crispy prosciutto, and serve immediately. \u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003cp class=\"culinarytradition\">\u003cstrong>Culinary Tradition: \u003c/strong>\u003cem>Italian\u003c/em>\u003c/p>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "An Interview with Gracias Madre's Eva Ackerman",
"title": "An Interview with Gracias Madre's Eva Ackerman",
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"content": "\u003cp>\u003ca href=\"http://www.gracias-madre.com/web/index.php\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Madre.jpg\" alt=\"Gracias Madre\" title=\"Gracias Madre\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-26483\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.gracias-madre.com/web/index.php\">Gracias Madre\u003c/a> is my favorite restaurant. It's homey, it's vibrant, and it's the only place where I can eat just a bowl of kale and feel satisfied. The staff is welcoming, and the dishes are simple and flavorful, relying not on meat substitutes or intricate concoctions, but on just REALLY good ingredients -- which truly makes all the difference when it comes to taste. Everything is organic and vegan (and still totally affordable!), with the majority of their produce grown at their very own organic, biodynamic \u003ca href=\"http://www.belovefarm.com/\">Be Love Farm\u003c/a> in Vacaville. That includes non-GMO varieties of heirloom corn used to make handmade tortillas and tamales. \u003c/p>\n\u003cp>But instead of me going on and on, let's instead have General Manager Eva Ackerman fill you in on the details about this \u003ca href=\"http://pages.citebite.com/s5m1v7m2citx\">award-winning\u003c/a> (and not even in a vegan category!) restaurant. Below are her answers to my questions about the inspiration behind Gracias Madre, her views on the current Bay Area vegan scene, what the restaurant is planning for the future, and much more. \u003c/p>\n\u003cp>Eva Ackerman has been with the \u003ca href=\"http://www.cafegratitude.com/\">Café Gratitude\u003c/a> family (Gracias Madre's sister group of restaurants) since 2006. But her experience with the Spanish language and Spanish and Latin American culture goes back to her childhood days in Tucson. At the age of 16 she was already studying abroad in Bilbao, Spain and then went on to receive a degree in Spanish and Latin American Studies. Fluent in Spanish, she has performed as a translator for two non-profit organizations based in fair trade and sustainable development. So it's no surprise that her current venture with Gracias Madre is a labor of love. She's become an unofficial “company translator,\" bridging communication between employees and members of the community, and leads Café Gratitude's \u003ca href=\"http://www.cafegratitude.com/events/workshops\">transformational workshops\u003c/a> in Spanish. \u003c/p>\n\u003col>\n\u003cli>\u003cstrong>What is the inspiration behind Gracias Madre?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Café Gratitude and Gracias Madre is an amazing cross-cultural, bilingual community, comprised mainly of North and South Americans. A lot of us LOVE eating Mexican food, but there really are no organic, vegan options available. So we thought it would be amazing to create a restaurant with 100% organic, vegan, Mexican fare where people could eat the food they love without compromising their values. We also wanted it to be a place to honor Mother Earth and all mothers everywhere, as well as the qualities of the Divine Feminine that we can all express like Love, Compassion, Patience, Service and Generosity. Gracias Madre is a place to celebrate life, to celebrate ourselves and each other, and to give thanks for the myriad ways in which the Earth provides for us every day!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Gracias-Madre-Bar.jpg\" alt=\"Gracias Madre Bar\" title=\"Gracias Madre Bar\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-26514\">\u003c/p>\n\u003cli>\u003cstrong>Are all of the staff at the restaurant vegan?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>No. Gracias Madre is a source of diet and health education for many of our employees. There are people here from all across the diet spectrum, and what we offer is support in making healthier choices overall, regardless of your personal diet, as well as encouragement to support organic, local food choices. Many people have made significant changes in their diets since working here, and several have embarked on their very first cleanse! We are also successful in modeling the fact that healthy, vegan food can be completely hearty, rich, and satisfying. It’s fun and exciting.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What is Gracias Madre’s relationship to Café Gratitude? \u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>We are one and the same! We are the same company, same community, have the same philosophy and commitment to transformation and love. We also share the same Central Kitchen and both enjoy the bounty of the Be Love Farm, owned by Matthew and Terces Engelhart, our owners. Most of the management and some of the employees transferred to Gracias Madre from Café Gratitude when we opened. Sometimes I say Gracias Madre is Café Gratitude’s “hermanita,” or “little sister.” We are simply a different expression of the same mission.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Empanada-del-Dia-new.jpg\" alt=\"Empanada del Dia\" title=\"Empanada del Dia\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27132\">\u003cbr>\n\u003cem>Empanada del Dia\u003c/em>\u003c/p>\n\u003cli>\u003cstrong>How do you feel about the vegan scene in the Bay Area and where it is going? Is there anything in particular you would like to see happen (or not happen)?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>\nI feel excited about the direction it’s taking. It is becoming easier and easier to be vegan and eat out. My experience is that you can actually find more and more interesting and tasty options. My hope is that this pattern increases, and also that the trend moves away from processed soy products (meat substitutions) and instead towards fresh delicious choices that simply don’t contain meat or dairy.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What is your favorite dish on the menu?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Wow, that’s a tough one! I love all of our dishes so much! But if I had to pick one, it would be our Enchiladas con Mole. Our homemade tortillas are cooked in our fabulous traditional mole sauce, topped with garlic roasted mushrooms, cashew cream and cilantro, and served with sautéed kale and our famous black beans. It is truly a beautiful dish, both in terms of aesthetics and taste. I recommend it often, and people always thank me afterwards for suggesting it!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What are your favorite vegan spots and dishes in the Bay Area (outside of Gracias Madre)?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Well, first would be Café Gratitude, of course! After that I enjoy \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in Berkeley, which is not vegan but they are organic and mostly local, and about 25% of their menu is vegan. \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a> is a classic favorite, and I also enjoy the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Just like Gather, the Slanted Door is not vegan, but it’s very easy to be vegan and feel completely satisfied there!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What cookbooks do you use most often at home?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>I honestly don’t use cookbooks. But my girlfriend Chandra is the executive chef here and an incredible cook, so any questions I have about technique, ingredients or idea, I just need to ask her! I am so lucky.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Papas-al-Horno-new.jpg\" alt=\"Papas al Horno\" title=\"Papas al Horno\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27133\">\u003cbr>\n\u003cem>Papas al Horno\u003c/em>\u003c/p>\n\u003cli>\n\u003cstrong>Do you think Gracias Madre will ever give out their secret recipe for that amazing cashew nacho cheese? If not, are there any other food tips you are willing to share with us… please?\u003c/strong>\n\u003cblockquote>\u003cp>We are planning to put out a cookbook in the future, and if we do, then it will certainly include the nacho cheese! \u003c/p>\n\u003col>\nI have two pieces of food/cooking advice to share: \n\u003cli>Use good ingredients! I believe that one of the reasons people love our food so much is because they can really TASTE the glory of each vegetable we use. We use 100% organic, locally farmed ingredients, including our olive oil! If you compare these ingredients to their conventional counterparts at mainstream grocery stores, it tastes almost as if they are from different species. Starting with the right ingredients will immediately make any dish brighter and more flavorful.\u003c/li>\n\u003cli>Keep it Simple! Our dishes are really quite simple. Overcomplication can really take a meal in the wrong way. So my advice here is to see what are a few ingredients that you think will make your dish shine. What will bring out the natural flavors of the vegetable you are cooking? Keep it at that, and let the produce speak for itself.\u003c/li>\n\u003c/ol>\n\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What are your future plans for the restaurant?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Well, like I said, a cookbook is in the future plans. We also plan to develop an externship program with some of the local schools, in which students will be able to come to our Be Love Farm and learn about organic farming, and then come and learn about preparing the food in our kitchen right here at Gracias Madre! Those are two of the projects on the horizon.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Mocha-Cheesecake-new.jpg\" alt=\"Mocha Cheesecake\" title=\"Mocha Cheesecake\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27134\">\u003cbr>\n\u003cem>Mocha Cheesecake\u003c/em>\u003c/p>\n\u003cli>\u003cstrong>When will you start a dessert of the month club? And can I be your cheesecake/flan tester?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Heehee! Well, that’s a great idea. Please come in and taste the flan and cheesecake as much as you possibly can! Strawberries are starting to make their way back in season, so come try our new Strawberry Cheesecake!\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>I'm on it!\u003c/strong>\n\u003c/p>\u003c/li>\u003c/ol>\n\n\u003chr>\n\u003cp>\u003ca href=\"http://www.gracias-madre.com/web/index.php\">Gracias Madre\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Gracias+Madre,+Mission+Street,+San+Francisco,+CA+94110&aq=0&sll=37.0625,-95.677068&sspn=36.778911,69.169922&ie=UTF8&hq=Gracias+Madre,&hnear=Mission+St,+San+Francisco,+California+94110&ll=37.764948,-122.418938&spn=0.034197,0.067549&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n2211 Mission Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone: 415-683-1336\u003cbr>\nHours: Open Daily 11am-11pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/graciasmadre\">@GraciasMadre\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gracias-Madre/188814372875\">Gracias Madre\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Vi Zahajszky interviews Eva Ackerman, the General Manager of Gracias Madre, a vegan organic Mexican restaurant in the Mission. The restaurant is the \"little sister\" to Cafe Gratitude, a local raw vegan restaurant and a majority of their produce is grown on the company-owned organic biodynamic farm in Vacaville, Be Love Farm.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.gracias-madre.com/web/index.php\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Madre.jpg\" alt=\"Gracias Madre\" title=\"Gracias Madre\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-26483\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.gracias-madre.com/web/index.php\">Gracias Madre\u003c/a> is my favorite restaurant. It's homey, it's vibrant, and it's the only place where I can eat just a bowl of kale and feel satisfied. The staff is welcoming, and the dishes are simple and flavorful, relying not on meat substitutes or intricate concoctions, but on just REALLY good ingredients -- which truly makes all the difference when it comes to taste. Everything is organic and vegan (and still totally affordable!), with the majority of their produce grown at their very own organic, biodynamic \u003ca href=\"http://www.belovefarm.com/\">Be Love Farm\u003c/a> in Vacaville. That includes non-GMO varieties of heirloom corn used to make handmade tortillas and tamales. \u003c/p>\n\u003cp>But instead of me going on and on, let's instead have General Manager Eva Ackerman fill you in on the details about this \u003ca href=\"http://pages.citebite.com/s5m1v7m2citx\">award-winning\u003c/a> (and not even in a vegan category!) restaurant. Below are her answers to my questions about the inspiration behind Gracias Madre, her views on the current Bay Area vegan scene, what the restaurant is planning for the future, and much more. \u003c/p>\n\u003cp>Eva Ackerman has been with the \u003ca href=\"http://www.cafegratitude.com/\">Café Gratitude\u003c/a> family (Gracias Madre's sister group of restaurants) since 2006. But her experience with the Spanish language and Spanish and Latin American culture goes back to her childhood days in Tucson. At the age of 16 she was already studying abroad in Bilbao, Spain and then went on to receive a degree in Spanish and Latin American Studies. Fluent in Spanish, she has performed as a translator for two non-profit organizations based in fair trade and sustainable development. So it's no surprise that her current venture with Gracias Madre is a labor of love. She's become an unofficial “company translator,\" bridging communication between employees and members of the community, and leads Café Gratitude's \u003ca href=\"http://www.cafegratitude.com/events/workshops\">transformational workshops\u003c/a> in Spanish. \u003c/p>\n\u003col>\n\u003cli>\u003cstrong>What is the inspiration behind Gracias Madre?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Café Gratitude and Gracias Madre is an amazing cross-cultural, bilingual community, comprised mainly of North and South Americans. A lot of us LOVE eating Mexican food, but there really are no organic, vegan options available. So we thought it would be amazing to create a restaurant with 100% organic, vegan, Mexican fare where people could eat the food they love without compromising their values. We also wanted it to be a place to honor Mother Earth and all mothers everywhere, as well as the qualities of the Divine Feminine that we can all express like Love, Compassion, Patience, Service and Generosity. Gracias Madre is a place to celebrate life, to celebrate ourselves and each other, and to give thanks for the myriad ways in which the Earth provides for us every day!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Gracias-Madre-Bar.jpg\" alt=\"Gracias Madre Bar\" title=\"Gracias Madre Bar\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-26514\">\u003c/p>\n\u003cli>\u003cstrong>Are all of the staff at the restaurant vegan?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>No. Gracias Madre is a source of diet and health education for many of our employees. There are people here from all across the diet spectrum, and what we offer is support in making healthier choices overall, regardless of your personal diet, as well as encouragement to support organic, local food choices. Many people have made significant changes in their diets since working here, and several have embarked on their very first cleanse! We are also successful in modeling the fact that healthy, vegan food can be completely hearty, rich, and satisfying. It’s fun and exciting.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What is Gracias Madre’s relationship to Café Gratitude? \u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>We are one and the same! We are the same company, same community, have the same philosophy and commitment to transformation and love. We also share the same Central Kitchen and both enjoy the bounty of the Be Love Farm, owned by Matthew and Terces Engelhart, our owners. Most of the management and some of the employees transferred to Gracias Madre from Café Gratitude when we opened. Sometimes I say Gracias Madre is Café Gratitude’s “hermanita,” or “little sister.” We are simply a different expression of the same mission.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Empanada-del-Dia-new.jpg\" alt=\"Empanada del Dia\" title=\"Empanada del Dia\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27132\">\u003cbr>\n\u003cem>Empanada del Dia\u003c/em>\u003c/p>\n\u003cli>\u003cstrong>How do you feel about the vegan scene in the Bay Area and where it is going? Is there anything in particular you would like to see happen (or not happen)?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>\nI feel excited about the direction it’s taking. It is becoming easier and easier to be vegan and eat out. My experience is that you can actually find more and more interesting and tasty options. My hope is that this pattern increases, and also that the trend moves away from processed soy products (meat substitutions) and instead towards fresh delicious choices that simply don’t contain meat or dairy.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What is your favorite dish on the menu?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Wow, that’s a tough one! I love all of our dishes so much! But if I had to pick one, it would be our Enchiladas con Mole. Our homemade tortillas are cooked in our fabulous traditional mole sauce, topped with garlic roasted mushrooms, cashew cream and cilantro, and served with sautéed kale and our famous black beans. It is truly a beautiful dish, both in terms of aesthetics and taste. I recommend it often, and people always thank me afterwards for suggesting it!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What are your favorite vegan spots and dishes in the Bay Area (outside of Gracias Madre)?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Well, first would be Café Gratitude, of course! After that I enjoy \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in Berkeley, which is not vegan but they are organic and mostly local, and about 25% of their menu is vegan. \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a> is a classic favorite, and I also enjoy the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Just like Gather, the Slanted Door is not vegan, but it’s very easy to be vegan and feel completely satisfied there!\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What cookbooks do you use most often at home?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>I honestly don’t use cookbooks. But my girlfriend Chandra is the executive chef here and an incredible cook, so any questions I have about technique, ingredients or idea, I just need to ask her! I am so lucky.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Papas-al-Horno-new.jpg\" alt=\"Papas al Horno\" title=\"Papas al Horno\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27133\">\u003cbr>\n\u003cem>Papas al Horno\u003c/em>\u003c/p>\n\u003cli>\n\u003cstrong>Do you think Gracias Madre will ever give out their secret recipe for that amazing cashew nacho cheese? If not, are there any other food tips you are willing to share with us… please?\u003c/strong>\n\u003cblockquote>\u003cp>We are planning to put out a cookbook in the future, and if we do, then it will certainly include the nacho cheese! \u003c/p>\n\u003col>\nI have two pieces of food/cooking advice to share: \n\u003cli>Use good ingredients! I believe that one of the reasons people love our food so much is because they can really TASTE the glory of each vegetable we use. We use 100% organic, locally farmed ingredients, including our olive oil! If you compare these ingredients to their conventional counterparts at mainstream grocery stores, it tastes almost as if they are from different species. Starting with the right ingredients will immediately make any dish brighter and more flavorful.\u003c/li>\n\u003cli>Keep it Simple! Our dishes are really quite simple. Overcomplication can really take a meal in the wrong way. So my advice here is to see what are a few ingredients that you think will make your dish shine. What will bring out the natural flavors of the vegetable you are cooking? Keep it at that, and let the produce speak for itself.\u003c/li>\n\u003c/ol>\n\u003c/blockquote>\n\u003c/li>\n\u003cli>\u003cstrong>What are your future plans for the restaurant?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Well, like I said, a cookbook is in the future plans. We also plan to develop an externship program with some of the local schools, in which students will be able to come to our Be Love Farm and learn about organic farming, and then come and learn about preparing the food in our kitchen right here at Gracias Madre! Those are two of the projects on the horizon.\u003c/p>\u003c/blockquote>\n\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Mocha-Cheesecake-new.jpg\" alt=\"Mocha Cheesecake\" title=\"Mocha Cheesecake\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-27134\">\u003cbr>\n\u003cem>Mocha Cheesecake\u003c/em>\u003c/p>\n\u003cli>\u003cstrong>When will you start a dessert of the month club? And can I be your cheesecake/flan tester?\u003c/strong>\u003cbr>\n\u003cblockquote>\u003cp>Heehee! Well, that’s a great idea. Please come in and taste the flan and cheesecake as much as you possibly can! Strawberries are starting to make their way back in season, so come try our new Strawberry Cheesecake!\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>I'm on it!\u003c/strong>\n\u003c/p>\u003c/li>\u003c/ol>\n\n\u003chr>\n\u003cp>\u003ca href=\"http://www.gracias-madre.com/web/index.php\">Gracias Madre\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Gracias+Madre,+Mission+Street,+San+Francisco,+CA+94110&aq=0&sll=37.0625,-95.677068&sspn=36.778911,69.169922&ie=UTF8&hq=Gracias+Madre,&hnear=Mission+St,+San+Francisco,+California+94110&ll=37.764948,-122.418938&spn=0.034197,0.067549&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n2211 Mission Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nPhone: 415-683-1336\u003cbr>\nHours: Open Daily 11am-11pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/graciasmadre\">@GraciasMadre\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Gracias-Madre/188814372875\">Gracias Madre\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cstrong>Happy May Day!\u003c/strong> My middle sister spent her college years at a small Seven Sisters school known for both its academic rigor and its fondness for Anglophile-ish, slightly archaic traditions (\u003cem>lots\u003c/em> of teas there). On May 1st, the president of the college would ride into campus on a white horse, and students wore flower crowns and white dresses and sang hymns to the May before having strawberries and cream for breakfast.\u003c/p>\n\u003cp>White horses, sadly, do not have full representation in my part of Temescal. But the strawberries from just south of here are finally starting to get sweet (all that rain delayed the season somewhat). If you look, you can probably find some rhubarb, too. Any new kind of fruit is very welcome right now, during this season when the weather feels like spring but winter's kales and citrus are still hanging on.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-27117\" title=\"rhubarb\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/rhubarb500.jpg\" alt=\"rhubarb\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Rhubarb\u003c/em>\u003c/p>\n\u003cp>Remember that rainy scene in the beginning of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060852569/kqedorg-20\">Animal Vegetable Miracle\u003c/a>, when author Barbara Kingsolver, in the first week of her locavore experiment, is despondent at the thought of returning home to her banana-less household with no fruit? Drenched by a spring downpour, she splashes through the farmers' market and is rewarded at last with a beautiful bundle of red-stemmed rhubarb.\u003c/p>\n\u003cp>Unless you're a gardener and an old-fashioned pie-lover, you've probably never seen rhubarb growing, and you might not recognize it even if you did. A perennial plant, it forms a low, leafy mound, with wide spinachy leaves the size of a hat. Look under the leaves and you'll see long, reddish stalks coming up from the ground. Grip one firmly and pull it out. Trim off the mildly toxic leaf, and there you have it, a sour, sour stalk of what used to be called pieplant.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Still, it doesn't take much sweetening to bring out its lovely tangy fruitiness, one that matches incredibly well with both strawberries and orange.\u003c/p>\n\u003cp>Lots of recipes tell you to put the rhubarb through all sorts of elaborate machinations before putting it in the pie. What a bunch of, well, rhubarb! Just cut it up, toss it with sugar and a little cornstarch, and you're on your way to pie heaven. The only caveat is that rhubarb contains a lot of water, which the sugar will pull out, so you want to make your filling just before you're ready to bake your pie. Otherwise, you'll end up with a lot of small pieces of fruit floating in a big puddle of syrupy liquid.\u003c/p>\n\u003cp>Don't go overboard with the cornstarch; being juicy is one of this pie's homemade charms. Vanilla ice cream is the perfect accompaniment.\u003c/p>\n\u003cp>Because this is a very juicy pie, it's good to use a lattice crust to let the steam out. Yes, making a proper lattice does take some concentration and a little finger-dexterity, but I find the few minutes' effort to be well-rewarded by the amazement this fancy-pants basket weave inspires. If, for some smart reason, your utensil drawer contains a little crinkled-edged pastry or ravioli wheel, now's the time to use it. It will make your pie crust look incredibly 1950s-cute.\u003c/p>\n\u003cp>So, this is how you do it: Lay your longest strip of dough across the middle of the pie. Then lay another long strip crosswise across the middle. Lay another strip down next the first. Then lay down another crosswise strip, only weave it \u003cem>under\u003c/em> the first strip and \u003cem>over\u003c/em> the second one. Keep doing this, alternating vertical and horizontal strips, lifting the strips as necessary to get that cute under-and-over pattern. If your strip breaks, just jam the pieces back together or hide the broken parts under another strip.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>You can make this either as one pie or six three- to four-inch tarts. In order to get the right crust-to-fruit ratio, I would use tart pans or ramekins that are at least two inches deep.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Strawberry Rhubarb Tarts\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cem>These pretty pink tarts are a sweet, tangy taste of spring. Because the filling is very moist, it's best served the day it's made, to avoid a soggy bottom crust. You can also make this as a single strawberry rhubarb pie.\u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Stephanie Rosenbaum\u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-27111 photo\" title=\"Strawberry Rhubarb Tarts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/strawberry-rhubarb-tarts500.jpg\" alt=\"Strawberry Rhubarb Tarts\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">2 hours, plus 1 hour chilling time for dough\u003cspan class=\"value-title\" title=\"PT3H\"> \u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">45 min\u003cspan class=\"value-title\" title=\"PT45M\"> \u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">3 hours 45 min\u003cspan class=\"value-title\" title=\"PT3H45M\"> \u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">6 tarts or 1 pie\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\"> \u003cstrong>Crust:\u003c/strong>\n\u003cli class=\"ingredient\">2 1/2 cups flour\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp salt\u003c/li>\n\u003cli class=\"ingredient\">1 tbsp sugar\u003c/li>\n\u003cli class=\"ingredient\">2 sticks (1/2 lb) butter, very cold\u003c/li>\n\u003cli class=\"ingredient\">1 tbsp cider vinegar\u003c/li>\n\u003cli class=\"ingredient\">6-8 tbsp ice water\u003c/li>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003c/p>\n\u003cli class=\"ingredient\">5- 6 stalks rhubarb, about 1 1/2 lbs, trimmed and chopped into 1/2-inch pieces (should make about 4 cups)\u003c/li>\n\u003cli class=\"ingredient\">2/3 cup sugar\u003c/li>\n\u003cli class=\"ingredient\">4 tsp cornstarch\u003c/li>\n\u003cli class=\"ingredient\">1 tsp finely grated orange rind\u003c/li>\n\u003cli class=\"ingredient\">1 box organic strawberries, hulled and sliced\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>In a large bowl, mix dry ingredients. Cut butter into cubes, and toss in dry ingredients until butter is completely coated. Using a pastry blender or your fingertips, cut butter into flour until it is the size of biggish peas. Leave it chunkier than you think you should.\u003c/li>\n\u003cli>Mix cider vinegar into water. Add 5 tbsp of water mixture all at once, stirring and tossing with your fingertips. Gently scooping and mixing in any dry patches as you go, add just enough more water so that you can squeeze a handful of dough together into a rough ball. Flatten into two disks, wrap in plastic (or pop into 2 large resealable plastic bags) and chill for at least an hour.\u003c/li>\n\u003cli>Then, roll out one round on a well-floured surface. For tarts, cut circles of dough just slightly larger than each tart pan. Drape each dough circle over a tart pan and gently press it in so pan is lined evenly. Put tart pans back in fridge to chill while you make your filling.\u003c/li>\n\u003cli>Preheat oven to 375F. Mix sugar and cornstarch together, and pour over rhubarb, strawberries, and orange rind. Toss it a few times. Set aside while you roll out the top crust.\u003c/li>\n\u003cli>Roll out your second dough round. Cut your top crust into strips for the lattice.\u003c/li>\n\u003cli>Take the chilled crusts out of the fridge. Scoop filling generously into each pan, adding in the sugary goo from the bottom of the bowl. (If it seems like you have a lot of liquid left in the bowl, pour it off before you scoop in any leftover goo.) Weave your lattice on top of each tart. Sprinkle with sugar and place on a big foil-lined baking sheet in the oven. (Why a baking sheet? Because some juice going to bubble over and burn, and a baking sheet is easier to clean than the bottom of the oven.)\u003c/li>\n\u003cli> Bake for 40-45 minutes, until crust is golden and filling is juicy and bubbling. Don't worry if filling seems a little soupy at first; it will thicken as it cools.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Happy May Day!\u003c/strong> My middle sister spent her college years at a small Seven Sisters school known for both its academic rigor and its fondness for Anglophile-ish, slightly archaic traditions (\u003cem>lots\u003c/em> of teas there). On May 1st, the president of the college would ride into campus on a white horse, and students wore flower crowns and white dresses and sang hymns to the May before having strawberries and cream for breakfast.\u003c/p>\n\u003cp>White horses, sadly, do not have full representation in my part of Temescal. But the strawberries from just south of here are finally starting to get sweet (all that rain delayed the season somewhat). If you look, you can probably find some rhubarb, too. Any new kind of fruit is very welcome right now, during this season when the weather feels like spring but winter's kales and citrus are still hanging on.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-27117\" title=\"rhubarb\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/rhubarb500.jpg\" alt=\"rhubarb\" width=\"500\" height=\"375\">\u003cbr>\n\u003cem>Rhubarb\u003c/em>\u003c/p>\n\u003cp>Remember that rainy scene in the beginning of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0060852569/kqedorg-20\">Animal Vegetable Miracle\u003c/a>, when author Barbara Kingsolver, in the first week of her locavore experiment, is despondent at the thought of returning home to her banana-less household with no fruit? Drenched by a spring downpour, she splashes through the farmers' market and is rewarded at last with a beautiful bundle of red-stemmed rhubarb.\u003c/p>\n\u003cp>Unless you're a gardener and an old-fashioned pie-lover, you've probably never seen rhubarb growing, and you might not recognize it even if you did. A perennial plant, it forms a low, leafy mound, with wide spinachy leaves the size of a hat. Look under the leaves and you'll see long, reddish stalks coming up from the ground. Grip one firmly and pull it out. Trim off the mildly toxic leaf, and there you have it, a sour, sour stalk of what used to be called pieplant.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Still, it doesn't take much sweetening to bring out its lovely tangy fruitiness, one that matches incredibly well with both strawberries and orange.\u003c/p>\n\u003cp>Lots of recipes tell you to put the rhubarb through all sorts of elaborate machinations before putting it in the pie. What a bunch of, well, rhubarb! Just cut it up, toss it with sugar and a little cornstarch, and you're on your way to pie heaven. The only caveat is that rhubarb contains a lot of water, which the sugar will pull out, so you want to make your filling just before you're ready to bake your pie. Otherwise, you'll end up with a lot of small pieces of fruit floating in a big puddle of syrupy liquid.\u003c/p>\n\u003cp>Don't go overboard with the cornstarch; being juicy is one of this pie's homemade charms. Vanilla ice cream is the perfect accompaniment.\u003c/p>\n\u003cp>Because this is a very juicy pie, it's good to use a lattice crust to let the steam out. Yes, making a proper lattice does take some concentration and a little finger-dexterity, but I find the few minutes' effort to be well-rewarded by the amazement this fancy-pants basket weave inspires. If, for some smart reason, your utensil drawer contains a little crinkled-edged pastry or ravioli wheel, now's the time to use it. It will make your pie crust look incredibly 1950s-cute.\u003c/p>\n\u003cp>So, this is how you do it: Lay your longest strip of dough across the middle of the pie. Then lay another long strip crosswise across the middle. Lay another strip down next the first. Then lay down another crosswise strip, only weave it \u003cem>under\u003c/em> the first strip and \u003cem>over\u003c/em> the second one. Keep doing this, alternating vertical and horizontal strips, lifting the strips as necessary to get that cute under-and-over pattern. If your strip breaks, just jam the pieces back together or hide the broken parts under another strip.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can make this either as one pie or six three- to four-inch tarts. In order to get the right crust-to-fruit ratio, I would use tart pans or ramekins that are at least two inches deep.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Strawberry Rhubarb Tarts\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cem>These pretty pink tarts are a sweet, tangy taste of spring. Because the filling is very moist, it's best served the day it's made, to avoid a soggy bottom crust. You can also make this as a single strawberry rhubarb pie.\u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Stephanie Rosenbaum\u003c/span>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-27111 photo\" title=\"Strawberry Rhubarb Tarts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/05/strawberry-rhubarb-tarts500.jpg\" alt=\"Strawberry Rhubarb Tarts\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">2 hours, plus 1 hour chilling time for dough\u003cspan class=\"value-title\" title=\"PT3H\"> \u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">45 min\u003cspan class=\"value-title\" title=\"PT45M\"> \u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">3 hours 45 min\u003cspan class=\"value-title\" title=\"PT3H45M\"> \u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">6 tarts or 1 pie\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\"> \u003cstrong>Crust:\u003c/strong>\n\u003cli class=\"ingredient\">2 1/2 cups flour\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp salt\u003c/li>\n\u003cli class=\"ingredient\">1 tbsp sugar\u003c/li>\n\u003cli class=\"ingredient\">2 sticks (1/2 lb) butter, very cold\u003c/li>\n\u003cli class=\"ingredient\">1 tbsp cider vinegar\u003c/li>\n\u003cli class=\"ingredient\">6-8 tbsp ice water\u003c/li>\n\u003cp>\u003cstrong>Filling:\u003c/strong>\u003c/p>\n\u003cli class=\"ingredient\">5- 6 stalks rhubarb, about 1 1/2 lbs, trimmed and chopped into 1/2-inch pieces (should make about 4 cups)\u003c/li>\n\u003cli class=\"ingredient\">2/3 cup sugar\u003c/li>\n\u003cli class=\"ingredient\">4 tsp cornstarch\u003c/li>\n\u003cli class=\"ingredient\">1 tsp finely grated orange rind\u003c/li>\n\u003cli class=\"ingredient\">1 box organic strawberries, hulled and sliced\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>In a large bowl, mix dry ingredients. Cut butter into cubes, and toss in dry ingredients until butter is completely coated. Using a pastry blender or your fingertips, cut butter into flour until it is the size of biggish peas. Leave it chunkier than you think you should.\u003c/li>\n\u003cli>Mix cider vinegar into water. Add 5 tbsp of water mixture all at once, stirring and tossing with your fingertips. Gently scooping and mixing in any dry patches as you go, add just enough more water so that you can squeeze a handful of dough together into a rough ball. Flatten into two disks, wrap in plastic (or pop into 2 large resealable plastic bags) and chill for at least an hour.\u003c/li>\n\u003cli>Then, roll out one round on a well-floured surface. For tarts, cut circles of dough just slightly larger than each tart pan. Drape each dough circle over a tart pan and gently press it in so pan is lined evenly. Put tart pans back in fridge to chill while you make your filling.\u003c/li>\n\u003cli>Preheat oven to 375F. Mix sugar and cornstarch together, and pour over rhubarb, strawberries, and orange rind. Toss it a few times. Set aside while you roll out the top crust.\u003c/li>\n\u003cli>Roll out your second dough round. Cut your top crust into strips for the lattice.\u003c/li>\n\u003cli>Take the chilled crusts out of the fridge. Scoop filling generously into each pan, adding in the sugary goo from the bottom of the bowl. (If it seems like you have a lot of liquid left in the bowl, pour it off before you scoop in any leftover goo.) Weave your lattice on top of each tart. Sprinkle with sugar and place on a big foil-lined baking sheet in the oven. (Why a baking sheet? Because some juice going to bubble over and burn, and a baking sheet is easier to clean than the bottom of the oven.)\u003c/li>\n\u003cli> Bake for 40-45 minutes, until crust is golden and filling is juicy and bubbling. Don't worry if filling seems a little soupy at first; it will thicken as it cools.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Artisan Kitchen in Richmond: A Cooperative Cooking Space",
"title": "The Artisan Kitchen in Richmond: A Cooperative Cooking Space",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Nascent Bay Area food producers say one of the biggest hurdles they face in growing their budding businesses is finding a commercial kitchen to work out of that meets their needs.\u003c/p>\n\u003cp>San Francisco has \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>'s incubator kitchen, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/26/mission-reinvention-food-businesses-buck-recession/\">street eats, underground food folk, and pop-up restaurant types\u003c/a> work out of places like \u003ca href=\"http://www.lavictoriabakery.com/\">La Victoria Bakery\u003c/a>, while thriving food enterprises such as \u003ca href=\"http://bluechairfruit.com/\">Blue Chair Fruit\u003c/a> have found a home in the kitchen that houses \u003ca href=\"http://www.gracestreetcatering.com/\">Grace Street Catering\u003c/a> in Oakland.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/artisan.cafe_.kitchen.jpg\" alt=\"The Artisan Kitchen. Photo by Sarah Henry\" title=\"The Artisan Kitchen. Photo by Sarah Henry\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-27105\">\u003cbr>\n\u003cem>The Artisan Kitchen. Photo by Sarah Henry\u003c/em>\u003c/p>\n\u003cp>Less well-known is a commercial kitchen work space in Richmond, which gets rave reviews from the emerging and established food companies who work their day and night. \u003ca href=\"http://www.artisankitchen.org/index.html\">The Artisan Kitchen\u003c/a> is currently home to \u003ca href=\"http://lettuceeatkale.com/2009/street-cart-cuisine-think-global-eat-local/\">two food truck businesses\u003c/a>, a few baked goods companies that sell at local farmers' markets and stores, including \u003ca href=\"http://eastbayethniceats.com/2010/11/14/la-fleur-de-lyon-caters-to-the-east-bays-francophilia/\">Guy Birenbaum the French pastry chef\u003c/a> behind \u003ca href=\"http://www.homecook.me/lafleurdelyon\">La Fleur De Lyon\u003c/a>, and a gourmet popcorn producer.\u003c/p>\n\u003cp>Tenants, there are around 12-15 at any one time, say the cooperative kitchen space gets high marks for organization, cleanliness, design, layout, light, and equipment -- as well as a communal vibe conducive to getting the job done.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Artisan Kitchen is the brainchild of seasoned chef \u003ca href=\"http://www.baycrossings.com/dispnews.asp?id=2067\">Liane Ingham\u003c/a>, who says she'd worked in her share of substandard kitchens and wanted better for her brethren in the culinary community. \"I love the energy and enthusiasm of start-up artisans who want to produce their own recipes and try something new they're passionate about,\" says Ingham, who opened the kitchen in 2009.\u003c/p>\n\u003cp>Six month after getting the kitchen up and running she opened a cafe out front because she couldn't find anywhere in the surrounding community to buy healthy, fresh food. The cafe sells seasonal salads, sandwiches, and savory and sweet baked goods made from locally-sourced, organic ingredients, along with Peet's Coffee. Early birds can swing by for free range eggs or oatmeal with blueberries for breakfast.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.contracostatimes.com/ci_12985635\">Artisan Cafe\u003c/a> is popular among local business and home-based workers, with its industrial-modern feel, communal tables, and outdoor seating. It's a sunny spot in an otherwise nondescript Marina Bay office park.\u003c/p>\n\u003cp>Ingham runs her own catering company out of the kitchen and says it's been a pleasure to do business in Richmond, with none of the bureaucratic hassles small food companies grumble about in, say, neighboring \u003ca href=\"http://lettuceeatkale.com/2010/street-food-scene-mostly-bypasses-berkeley/\">Berkeley\u003c/a>. She notes that since she set up shop new food businesses, such as \u003ca href=\"http://www.galaxydesserts.com/html/Intro_page.html\">Galaxy Desserts\u003c/a>, have moved in. Her business model (about 60 percent of her income comes from the kitchen, 40 percent from the cafe) has worked so well she's looking to replicated it in Oakland later this year. \u003c/p>\n\u003cp>\"Liane chooses the tenants carefully,\" says Gail Lillian of \u003ca href=\"http://libasf.com/\">Liba\u003c/a>, who roams around the Bay Area in a lime green truck peddling her popular falafel. \"We're all small, boutique-y businesses who work well together and share a sense of integrity in our product.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/4309538171/in/set-72157623172882119/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/liba-falafel.jpg\" alt=\"Gail Lillian in front of her Liba Falafel truck\" title=\"Gail Lillian in front of her Liba Falafel truck\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-27008\">\u003c/a>\u003cbr>\n\u003cem>Gail Lillian in front of her Liba Falafel truck. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Some tenants find the location central, if business takes them between the East Bay and Marin, though that's not the case for Lillian, who counts the extra 15 minutes of freeway driving as one of the few downsides of the location. Fellow food trucker Kate McEachern, of \u003ca href=\"http://cupkatesbakery.com/\">CupKates\u003c/a>, adds that additional permits (since the kitchen is housed in Contra Costa County) is an extra inconvenience and expense, but both agree these are minor quibbles in the grand scheme of running a food business here.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ancientorganics.com/\">Ancient Organics\u003c/a>, which makes Ghee, called The Artisan Kitchen home for about three years, before moving to their own kitchen in West Berkeley recently. \"Our company had grown to a size where we simply needed our own space designed for our needs,\" explains Matteo Girard Maxon, who echoes other tenants when he says The Artisan Kitchen stood out when he and his partner were looking for a space. \"But the level of professionalism at The Artisan Kitchen is special. Everyone is focused on building their business. We just outgrew it or we'd still be there.\"\u003c/p>\n\u003cp>For the pair behind \u003ca href=\"http://www.ccmade.com/home\">CC Made\u003c/a>, who sell gourmet caramel popcorn, affordability was also a factor. \"The Artisan Kitchen had a good price structure that was clear and concise,\" says co-owner Cassandra Chen. \"I had been to some kitchens and the pricing at most of these places was confusing and high.\" Ingham charges either an hourly rate for a shared space or a set fee for your own station for producers who book a block of time each week.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/megan-gordon.artisan.kitchen.jpg\" alt=\"Megan Gordon - owner Marge Bakery and BAB blogger. Photo by Sarah Henry\" title=\"Megan Gordon - owner Marge Bakery and BAB blogger. Photo by Sarah Henry\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-27106\">\u003cbr>\n\u003cem>Megan Gordon, owner of Marge Bakery and BAB blogger. Photo by Sarah Henry\u003c/em>\u003c/p>\n\u003cp>Adds newcomer and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/megangordon/\">BAB contributor Megan Gordon\u003c/a> of \u003ca href=\"http://www.margebakery.com/\">Marge Bakery\u003c/a>. \"the other folks are driven, inspiring entrepreneurs who I've already learned a lot from. It's a nice community -- not just a place to come and throw together some dough.\"\u003c/p>\n\u003cp>Cupcake queen McEachern concurs. \"Having other professionals in the kitchen was a huge help when I first started,\" she says. \"More experienced chefs can troubleshoot when things inevitably go wrong. Plus, even professionals need to borrow a cup of sugar from their neighbor occasionally.\"\u003c/p>\n\u003cp>For owner Ingham the benefits go beyond business: \u003c/p>\n\u003cblockquote>\u003cp>\"Even though the economy has been bad it's a great feeling to have a place for artisans so they can create and fulfill their dreams -- and make a good living doing so.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.artisankitchen.org/\">The Artisan Kitchen and Cafe\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=The+Artisan+Kitchen+and+Cafe+865+Marina+Bay+Parkway+Richmond+CA+94804&aq=&sll=37.0625,-95.677068&sspn=37.052328,66.533203&ie=UTF8&hq=The+Artisan+Kitchen+and+Cafe&hnear=845-865+Marina+Bay+Pkwy,+Richmond,+California+94804&ll=37.919335,-122.34699&spn=0.009022,0.016243&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n865 Marina Bay Parkway\u003cbr>\nRichmond CA 94804\u003cbr>\nPhone: 510-235-2323\u003cbr>\nHours: Mon-Fri, 7:30am - 5pm\u003c/p>\n\n",
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"excerpt": "Learn why local food producers give \u003cem>The Artisan Kitchen\u003c/em>, a commercial, cooperative cooking space in Richmond, high marks as a place to build their budding businesses.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Nascent Bay Area food producers say one of the biggest hurdles they face in growing their budding businesses is finding a commercial kitchen to work out of that meets their needs.\u003c/p>\n\u003cp>San Francisco has \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>'s incubator kitchen, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/26/mission-reinvention-food-businesses-buck-recession/\">street eats, underground food folk, and pop-up restaurant types\u003c/a> work out of places like \u003ca href=\"http://www.lavictoriabakery.com/\">La Victoria Bakery\u003c/a>, while thriving food enterprises such as \u003ca href=\"http://bluechairfruit.com/\">Blue Chair Fruit\u003c/a> have found a home in the kitchen that houses \u003ca href=\"http://www.gracestreetcatering.com/\">Grace Street Catering\u003c/a> in Oakland.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/artisan.cafe_.kitchen.jpg\" alt=\"The Artisan Kitchen. Photo by Sarah Henry\" title=\"The Artisan Kitchen. Photo by Sarah Henry\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-27105\">\u003cbr>\n\u003cem>The Artisan Kitchen. Photo by Sarah Henry\u003c/em>\u003c/p>\n\u003cp>Less well-known is a commercial kitchen work space in Richmond, which gets rave reviews from the emerging and established food companies who work their day and night. \u003ca href=\"http://www.artisankitchen.org/index.html\">The Artisan Kitchen\u003c/a> is currently home to \u003ca href=\"http://lettuceeatkale.com/2009/street-cart-cuisine-think-global-eat-local/\">two food truck businesses\u003c/a>, a few baked goods companies that sell at local farmers' markets and stores, including \u003ca href=\"http://eastbayethniceats.com/2010/11/14/la-fleur-de-lyon-caters-to-the-east-bays-francophilia/\">Guy Birenbaum the French pastry chef\u003c/a> behind \u003ca href=\"http://www.homecook.me/lafleurdelyon\">La Fleur De Lyon\u003c/a>, and a gourmet popcorn producer.\u003c/p>\n\u003cp>Tenants, there are around 12-15 at any one time, say the cooperative kitchen space gets high marks for organization, cleanliness, design, layout, light, and equipment -- as well as a communal vibe conducive to getting the job done.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Artisan Kitchen is the brainchild of seasoned chef \u003ca href=\"http://www.baycrossings.com/dispnews.asp?id=2067\">Liane Ingham\u003c/a>, who says she'd worked in her share of substandard kitchens and wanted better for her brethren in the culinary community. \"I love the energy and enthusiasm of start-up artisans who want to produce their own recipes and try something new they're passionate about,\" says Ingham, who opened the kitchen in 2009.\u003c/p>\n\u003cp>Six month after getting the kitchen up and running she opened a cafe out front because she couldn't find anywhere in the surrounding community to buy healthy, fresh food. The cafe sells seasonal salads, sandwiches, and savory and sweet baked goods made from locally-sourced, organic ingredients, along with Peet's Coffee. Early birds can swing by for free range eggs or oatmeal with blueberries for breakfast.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.contracostatimes.com/ci_12985635\">Artisan Cafe\u003c/a> is popular among local business and home-based workers, with its industrial-modern feel, communal tables, and outdoor seating. It's a sunny spot in an otherwise nondescript Marina Bay office park.\u003c/p>\n\u003cp>Ingham runs her own catering company out of the kitchen and says it's been a pleasure to do business in Richmond, with none of the bureaucratic hassles small food companies grumble about in, say, neighboring \u003ca href=\"http://lettuceeatkale.com/2010/street-food-scene-mostly-bypasses-berkeley/\">Berkeley\u003c/a>. She notes that since she set up shop new food businesses, such as \u003ca href=\"http://www.galaxydesserts.com/html/Intro_page.html\">Galaxy Desserts\u003c/a>, have moved in. Her business model (about 60 percent of her income comes from the kitchen, 40 percent from the cafe) has worked so well she's looking to replicated it in Oakland later this year. \u003c/p>\n\u003cp>\"Liane chooses the tenants carefully,\" says Gail Lillian of \u003ca href=\"http://libasf.com/\">Liba\u003c/a>, who roams around the Bay Area in a lime green truck peddling her popular falafel. \"We're all small, boutique-y businesses who work well together and share a sense of integrity in our product.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/bayareabites/4309538171/in/set-72157623172882119/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/liba-falafel.jpg\" alt=\"Gail Lillian in front of her Liba Falafel truck\" title=\"Gail Lillian in front of her Liba Falafel truck\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-27008\">\u003c/a>\u003cbr>\n\u003cem>Gail Lillian in front of her Liba Falafel truck. Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Some tenants find the location central, if business takes them between the East Bay and Marin, though that's not the case for Lillian, who counts the extra 15 minutes of freeway driving as one of the few downsides of the location. Fellow food trucker Kate McEachern, of \u003ca href=\"http://cupkatesbakery.com/\">CupKates\u003c/a>, adds that additional permits (since the kitchen is housed in Contra Costa County) is an extra inconvenience and expense, but both agree these are minor quibbles in the grand scheme of running a food business here.\u003c/p>\n\u003cp>\u003ca href=\"http://www.ancientorganics.com/\">Ancient Organics\u003c/a>, which makes Ghee, called The Artisan Kitchen home for about three years, before moving to their own kitchen in West Berkeley recently. \"Our company had grown to a size where we simply needed our own space designed for our needs,\" explains Matteo Girard Maxon, who echoes other tenants when he says The Artisan Kitchen stood out when he and his partner were looking for a space. \"But the level of professionalism at The Artisan Kitchen is special. Everyone is focused on building their business. We just outgrew it or we'd still be there.\"\u003c/p>\n\u003cp>For the pair behind \u003ca href=\"http://www.ccmade.com/home\">CC Made\u003c/a>, who sell gourmet caramel popcorn, affordability was also a factor. \"The Artisan Kitchen had a good price structure that was clear and concise,\" says co-owner Cassandra Chen. \"I had been to some kitchens and the pricing at most of these places was confusing and high.\" Ingham charges either an hourly rate for a shared space or a set fee for your own station for producers who book a block of time each week.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/megan-gordon.artisan.kitchen.jpg\" alt=\"Megan Gordon - owner Marge Bakery and BAB blogger. Photo by Sarah Henry\" title=\"Megan Gordon - owner Marge Bakery and BAB blogger. Photo by Sarah Henry\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-27106\">\u003cbr>\n\u003cem>Megan Gordon, owner of Marge Bakery and BAB blogger. Photo by Sarah Henry\u003c/em>\u003c/p>\n\u003cp>Adds newcomer and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/megangordon/\">BAB contributor Megan Gordon\u003c/a> of \u003ca href=\"http://www.margebakery.com/\">Marge Bakery\u003c/a>. \"the other folks are driven, inspiring entrepreneurs who I've already learned a lot from. It's a nice community -- not just a place to come and throw together some dough.\"\u003c/p>\n\u003cp>Cupcake queen McEachern concurs. \"Having other professionals in the kitchen was a huge help when I first started,\" she says. \"More experienced chefs can troubleshoot when things inevitably go wrong. Plus, even professionals need to borrow a cup of sugar from their neighbor occasionally.\"\u003c/p>\n\u003cp>For owner Ingham the benefits go beyond business: \u003c/p>\n\u003cblockquote>\u003cp>\"Even though the economy has been bad it's a great feeling to have a place for artisans so they can create and fulfill their dreams -- and make a good living doing so.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Details:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.artisankitchen.org/\">The Artisan Kitchen and Cafe\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=The+Artisan+Kitchen+and+Cafe+865+Marina+Bay+Parkway+Richmond+CA+94804&aq=&sll=37.0625,-95.677068&sspn=37.052328,66.533203&ie=UTF8&hq=The+Artisan+Kitchen+and+Cafe&hnear=845-865+Marina+Bay+Pkwy,+Richmond,+California+94804&ll=37.919335,-122.34699&spn=0.009022,0.016243&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n865 Marina Bay Parkway\u003cbr>\nRichmond CA 94804\u003cbr>\nPhone: 510-235-2323\u003cbr>\nHours: Mon-Fri, 7:30am - 5pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Vegan Almond Milk Ice Cream: 3 Recipes",
"title": "Vegan Almond Milk Ice Cream: 3 Recipes",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/lick-smacking-almond-milk-ice-cream.jpg\" alt=\"lick smacking almond milk ice cream\" title=\"lick smacking almond milk ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26800\">\u003c/p>\n\u003cp>As far as I'm concerned, ice cream is the perfect dessert. There's nothing more relaxing and comforting after a hectic day with kids and work than a little hillock of lush and frosty ice cream sitting in a bowl. But lately my cholesterol has been creeping a little higher, making my nightly indulgence unsustainable. So after some months eating mostly store-bought sherbet and frozen yogurt, I decided to try something new -- almond milk ice cream -- and I'm so glad I did. \u003c/p>\n\u003cp>Now no one would ever proclaim me a vegan -- after all, I have far too many recipes on \u003cem>Bay Area Bites\u003c/em> that use pork shoulder as a main ingredient -- but I do love the idea of cutting cholesterol and fat from my diet. So, noticing refrigerated almond milk at Trader Joe's, I started to wonder how it would fare as an ice-cream base. The container claimed it was \"rich and creamy\" and I also saw it was free of cholesterol and saturated fat. So far so good, but would it taste like ice cream? As someone who's never really liked soy ice cream -- it has too much of an aftertaste for me -- I was skeptical but ready to give almond milk a try.\u003c/p>\n\u003cp>I made three types of ice cream and, no surprise to many vegans out there but sort of a surprise to me, they were all amazingly good, exceeding my expectations on every level. My ten-year old daughter Maddie even exclaimed about the chocolate version \"This is better than store-bought ice cream! It's my favorite!\" I have to agree. My three flavors were almond, strawberry and chocolate (recipes below). All are vegan. The first two were delightful but the chocolate was really special, and all are cholesterol and fat free. But don't make these because they're healthy for you; make them because they are creamy and luscious. Basically they are everything that ice cream should be, minus the artery clogging component.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Rich Chocolate and Banana Almond Milk Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Not to toot my own horn, but this ice cream rocks. I know I'm not supposed to say that. It's unbecoming to boast that something you made is fantastic. But this ice cream inspired two pitilessly honest ten-year old girls to run around the kitchen yelling \"It's so good!\" over and over. So I am breaking protocol and telling you that regardless of your thoughts about vegan recipes or almond milk, anyone who likes chocolate ice cream should make this. Really. \u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Denise Santoro Lincoln\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/chocolate-ice-cream-cone.jpg\" alt=\"chocolate ice cream cone\" title=\"chocolate ice cream cone\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-26801 photo\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min\u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">25 min\u003cspan class=\"value-title\" title=\"PT25M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 1/2 cups almond milk\u003c/li>\n\u003cli class=\"ingredient\">2 ripe bananas\u003c/li>\n\u003cli class=\"ingredient\">2 heaping tablespoons chocolate cocoa\u003c/li>\n\u003cli class=\"ingredient\">2 Tbsp sugar\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli> In a microwaveable bowl or cup whisk 1/2 cup almond milk with the chocolate cocoa and sugar until fully incorporated. Microwave for 40 seconds and then stir.\u003c/li>\n\u003cli>Place bananas plus the remainder of the almond milk into a blender along with the cocoa mixture and puree for about 10 seconds.\u003c/li>\n\u003cli>Place mixture in the ice cream maker and process for 20 minutes or until thick.\u003c/li>\n\u003cli>Serve right away or store in the freezer for later use or to firm up a bit more if desired.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Triple Almond Vegan Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>This one is a true winner. With almond milk, almond butter and chopped almonds, it has a burst of -- yes, you guessed it -- almond flavor. But unlike other almond ice creams, it tastes like real nuts and not some extract or artificial flavor that was added. This is the real almond deal. I'm actually hesitant to tell you that it is also sugar free, because hearing that ice cream is vegan, gluten-free and sugar free makes it sound like it will taste like paste, but with a banana and almond milk mixed in it had a natural sweetness that was perfect. Plus with all this talk lately that\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/23/kqeds-forum-sugar-and-health/\"> sugar is toxic\u003c/a> it might make the recipe actually sound more alluring to some.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/triple-almond-ice-cream.jpg\" alt=\"triple almond ice cream\" title=\"triple almond ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26802 photo\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">25 min\u003cspan class=\"value-title\" title=\"PT25M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 cup almond milk\u003c/li>\n\u003cli class=\"ingredient\">1 ripe banana\u003c/li>\n\u003cli class=\"ingredient\">3 Tbsp almond butter\u003c/li>\n\u003cli class=\"ingredient\">1/4 tsp almond liqueur (optional)\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup chopped blanched almonds\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Place all ingredients except chopped almonds in the blender and puree for 10-15 seconds or until the mixture looks like a smoothie. \u003c/li>\n\u003cli>Place mixture plus almonds in the ice cream maker and process for 20 minutes or until thick.\u003c/li>\n\u003cli>Store ice cream in a container and freeze for another 20 seconds to firm up a bit before serving\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Strawberry Almond Milk Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>My next foray into almond milk ice cream included lots of strawberries. With a velvety and smooth texture more reminiscent of sorbet than ice cream, this creation was full of a bright fruitiness as well as a hint of almond flavor. Once again using my kids as guinea pigs, I gave them each a big a helping and it was declared \"really good\" and both had seconds.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/strawberry-ice-cream.jpg\" alt=\"strawberry ice cream\" title=\"strawberry ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26803 photo\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">35 min\u003cspan class=\"value-title\" title=\"PT35M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 cups frozen strawberries\u003c/li>\n\u003cli class=\"ingredient\">2/3 cup sugar\u003c/li>\n\u003cli class=\"ingredient\">1 Tbsp orange juice or water\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cup almond milk\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp vanilla\u003c/li>\n\u003cli class=\"ingredient\">2 tsp corn starch\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Heat 1 1/2 cups strawberries in a small pot with the sugar and water or juice. Bring to a boil and then simmer for 3 minutes. Remove from the heat and let cool and then puree in a blender. You can cool the strawberries in a bowl set on top of another bowl of ice water to speed things up.\u003c/li>\n\u003cli>Mix 1/2 cup almond milk with the corn starch and set aside.\u003c/li>\n\u003cli>Heat the remainder of the almond milk plus the vanilla in a medium pot until simmering and then add in the corn starch infused almond milk. Stir on low heat while whisking for five minutes to thicken.\u003c/li>\n\u003cli>Strain almond milk to remove lumps and then let mixture cool to room temperature. Mix into pureed strawberries and then set in the refrigerator until cold (about a half hour).\u003c/li>\n\u003cli>Chop up the last 1/2 cup of strawberries and then add to the almond milk mixture. Place in your prepared ice-cream maker and let it run for 20 minutes. Place ice cream in a container until ready for use.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "I made three types of ice cream and, no surprise to many vegans out there but sort of a surprise to me, they were all amazingly good, exceeding my expectations on every level. My ten-year old daughter Maddie even exclaimed about the chocolate version \"This is better than store-bought ice cream! It's my favorite!\" I have to agree. My three flavors were almond, strawberry and chocolate. All are vegan. The first two were delightful but the chocolate was really special, and all are cholesterol and fat free. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/lick-smacking-almond-milk-ice-cream.jpg\" alt=\"lick smacking almond milk ice cream\" title=\"lick smacking almond milk ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26800\">\u003c/p>\n\u003cp>As far as I'm concerned, ice cream is the perfect dessert. There's nothing more relaxing and comforting after a hectic day with kids and work than a little hillock of lush and frosty ice cream sitting in a bowl. But lately my cholesterol has been creeping a little higher, making my nightly indulgence unsustainable. So after some months eating mostly store-bought sherbet and frozen yogurt, I decided to try something new -- almond milk ice cream -- and I'm so glad I did. \u003c/p>\n\u003cp>Now no one would ever proclaim me a vegan -- after all, I have far too many recipes on \u003cem>Bay Area Bites\u003c/em> that use pork shoulder as a main ingredient -- but I do love the idea of cutting cholesterol and fat from my diet. So, noticing refrigerated almond milk at Trader Joe's, I started to wonder how it would fare as an ice-cream base. The container claimed it was \"rich and creamy\" and I also saw it was free of cholesterol and saturated fat. So far so good, but would it taste like ice cream? As someone who's never really liked soy ice cream -- it has too much of an aftertaste for me -- I was skeptical but ready to give almond milk a try.\u003c/p>\n\u003cp>I made three types of ice cream and, no surprise to many vegans out there but sort of a surprise to me, they were all amazingly good, exceeding my expectations on every level. My ten-year old daughter Maddie even exclaimed about the chocolate version \"This is better than store-bought ice cream! It's my favorite!\" I have to agree. My three flavors were almond, strawberry and chocolate (recipes below). All are vegan. The first two were delightful but the chocolate was really special, and all are cholesterol and fat free. But don't make these because they're healthy for you; make them because they are creamy and luscious. Basically they are everything that ice cream should be, minus the artery clogging component.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Rich Chocolate and Banana Almond Milk Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Not to toot my own horn, but this ice cream rocks. I know I'm not supposed to say that. It's unbecoming to boast that something you made is fantastic. But this ice cream inspired two pitilessly honest ten-year old girls to run around the kitchen yelling \"It's so good!\" over and over. So I am breaking protocol and telling you that regardless of your thoughts about vegan recipes or almond milk, anyone who likes chocolate ice cream should make this. Really. \u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Denise Santoro Lincoln\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/chocolate-ice-cream-cone.jpg\" alt=\"chocolate ice cream cone\" title=\"chocolate ice cream cone\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-26801 photo\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min\u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">25 min\u003cspan class=\"value-title\" title=\"PT25M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 1/2 cups almond milk\u003c/li>\n\u003cli class=\"ingredient\">2 ripe bananas\u003c/li>\n\u003cli class=\"ingredient\">2 heaping tablespoons chocolate cocoa\u003c/li>\n\u003cli class=\"ingredient\">2 Tbsp sugar\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli> In a microwaveable bowl or cup whisk 1/2 cup almond milk with the chocolate cocoa and sugar until fully incorporated. Microwave for 40 seconds and then stir.\u003c/li>\n\u003cli>Place bananas plus the remainder of the almond milk into a blender along with the cocoa mixture and puree for about 10 seconds.\u003c/li>\n\u003cli>Place mixture in the ice cream maker and process for 20 minutes or until thick.\u003c/li>\n\u003cli>Serve right away or store in the freezer for later use or to firm up a bit more if desired.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Triple Almond Vegan Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>This one is a true winner. With almond milk, almond butter and chopped almonds, it has a burst of -- yes, you guessed it -- almond flavor. But unlike other almond ice creams, it tastes like real nuts and not some extract or artificial flavor that was added. This is the real almond deal. I'm actually hesitant to tell you that it is also sugar free, because hearing that ice cream is vegan, gluten-free and sugar free makes it sound like it will taste like paste, but with a banana and almond milk mixed in it had a natural sweetness that was perfect. Plus with all this talk lately that\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/23/kqeds-forum-sugar-and-health/\"> sugar is toxic\u003c/a> it might make the recipe actually sound more alluring to some.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/triple-almond-ice-cream.jpg\" alt=\"triple almond ice cream\" title=\"triple almond ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26802 photo\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">5 min \u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">25 min\u003cspan class=\"value-title\" title=\"PT25M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 cup almond milk\u003c/li>\n\u003cli class=\"ingredient\">1 ripe banana\u003c/li>\n\u003cli class=\"ingredient\">3 Tbsp almond butter\u003c/li>\n\u003cli class=\"ingredient\">1/4 tsp almond liqueur (optional)\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup chopped blanched almonds\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Place all ingredients except chopped almonds in the blender and puree for 10-15 seconds or until the mixture looks like a smoothie. \u003c/li>\n\u003cli>Place mixture plus almonds in the ice cream maker and process for 20 minutes or until thick.\u003c/li>\n\u003cli>Store ice cream in a container and freeze for another 20 seconds to firm up a bit before serving\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Strawberry Almond Milk Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>My next foray into almond milk ice cream included lots of strawberries. With a velvety and smooth texture more reminiscent of sorbet than ice cream, this creation was full of a bright fruitiness as well as a hint of almond flavor. Once again using my kids as guinea pigs, I gave them each a big a helping and it was declared \"really good\" and both had seconds.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/strawberry-ice-cream.jpg\" alt=\"strawberry ice cream\" title=\"strawberry ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26803 photo\">\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">20 min\u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">35 min\u003cspan class=\"value-title\" title=\"PT35M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 cups frozen strawberries\u003c/li>\n\u003cli class=\"ingredient\">2/3 cup sugar\u003c/li>\n\u003cli class=\"ingredient\">1 Tbsp orange juice or water\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cup almond milk\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp vanilla\u003c/li>\n\u003cli class=\"ingredient\">2 tsp corn starch\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Heat 1 1/2 cups strawberries in a small pot with the sugar and water or juice. Bring to a boil and then simmer for 3 minutes. Remove from the heat and let cool and then puree in a blender. You can cool the strawberries in a bowl set on top of another bowl of ice water to speed things up.\u003c/li>\n\u003cli>Mix 1/2 cup almond milk with the corn starch and set aside.\u003c/li>\n\u003cli>Heat the remainder of the almond milk plus the vanilla in a medium pot until simmering and then add in the corn starch infused almond milk. Stir on low heat while whisking for five minutes to thicken.\u003c/li>\n\u003cli>Strain almond milk to remove lumps and then let mixture cool to room temperature. Mix into pureed strawberries and then set in the refrigerator until cold (about a half hour).\u003c/li>\n\u003cli>Chop up the last 1/2 cup of strawberries and then add to the almond milk mixture. Place in your prepared ice-cream maker and let it run for 20 minutes. Place ice cream in a container until ready for use.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/e-la-carte.jpg\" alt=\"e-la-carte menu\" title=\"e-la-carte menu\" width=\"300\" height=\"193\" class=\"alignleft size-full wp-image-26830\">Have you seen this contraption? It's a 7 inch tall interactive, touchscreen restaurant menu tablet from \u003ca href=\"http://www.elacarte.com/\" target=\"_blank\">E La Carte\u003c/a>.\u003c/p>\n\u003cp>And it might very well be part of your dining future.\u003c/p>\n\u003cp>My feelings toward it are mixed, at best.\u003c/p>\n\u003cp>I am historically resistant to technological change. I quietly mourned the compact disc's triumph over the long playing record; I didn't see the necessity of a laptop computer when my desktop one worked perfectly fine; I was forcibly enrolled in \u003ca href=\"https://twitter.com/#!/procopster\">Twitter\u003c/a> by a friend; and the only reason I purchased a cell phone was because I would not be able to find my boyfriend in a crowd of 20,000 people 500 miles from home without one.\u003c/p>\n\u003cp>And yet I have come to embrace all of these technologies. In fact, I am physically embracing my computer as I type this on top of my lap. With my phone in my pocket. Playing downloaded music. The Twitter feed, however, is turned off. I have my limits.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I have the feeling that ordering from a touchscreen menu is one of those limits.\u003c/p>\n\u003cp>It isn't as though I haven't done it before. Anyone who has taken a Virgin Airlines flight has seen these screens. We pull up the food menu, place our index fingers to the screen to make our choices, then swipe our credit cards along the bottom of the tablet. Shortly thereafter, a flight attendant appears with what we have ordered. It isn't exactly magic, but it is certainly efficient.\u003c/p>\n\u003cp>However, I do to miss being asked the question \"Chicken or fish?\" I may get my cold falafel sandwich quickly, but I never feel very good about it. There's a subtle but important difference between being handed a tray of food and being served it.\u003c/p>\n\u003cp>The people at E La Carte state that their menu tablet isn't meant to replace those who serve. Rather, it is \"meant to make the hospitality experience more convenient, social, and fun for the guests and more profitable for the restaurant operator.\"\u003c/p>\n\u003cp>With the tablet, guests can \"order, pay, play games, and give feedback straight from their seats.\"\u003c/p>\n\u003cp>According to the product's makers, there are three main benefits for the restaurant:\u003c/p>\n\u003cp>1. Boost average check size by up to 10% through up-selling, pictures, and impulse orders.\u003c/p>\n\u003cp>2. Improving customer retention with easy-to-use loyalty and survey interactions.\u003c/p>\n\u003cp>3. Improve service by quick payment, retaining customer order history, and games at the table.\u003c/p>\n\u003cp>How on earth can a computer up-sell better than a human being? I think I need this explained to me.\u003c/p>\n\u003cp>When my friend Roy alerted me to this new piece of technology, my first reaction as both a career server at a fine dining establishment and someone resistant to new technology was to view the E La Carte tablet as vilely impersonal and a threat to my profession. Over the last 24 hours, however, I have calmed myself as I weigh what I imagine the cons-- and the pros-- are of this particular piece of equipment.\u003c/p>\n\u003cp>There are three important components a good restaurant must supply in order to provide its guests with a great dining experience (just pick up a Zagat guide and look at their rating criteria if you don't believe me):\u003c/p>\n\u003cp>1. Great food\u003c/p>\n\u003cp>2. Congenial décor\u003c/p>\n\u003cp>3. Excellent service\u003c/p>\n\u003cp>Though the menu tablet aims to provide photos of all the menu items, I am wondering if its creators have taken into account the fact that someone is going to have to style, photograph, photo edit, and upload a photo every time a new dish is created.\u003c/p>\n\u003cp>Substitutions? E La Carte states that guests can make alterations to their chosen menu item through this product. Simple enough when a guest might prefer mashed potatoes to french fries with their Porterhouse, but what about more complex-- or outrageous-- requests? Is it time then for a server to appear at the table with the bad news?\u003c/p>\n\u003cp>\u003ca href=\"http://www.youtube.com/watch?v=ThTwl1HrFi4&feature=related\" target=\"_blank\">\u003cstrong>Computer says no\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>As for décor, I get irritated when the people I eat with leave their smart phones on the table. I don't want a 7 inch piece of electronics shining at me as I dine. A candle on the table and the smiles of my companions are all the glow I need, thank you very much.\u003c/p>\n\u003cp>And what about the human component of the dining experience that this gadget swears it is not intended to replace? As a server, one of the most important parts of my job is to form a personal connection with my guest. Argue all you like, but there is a certain amount of server/guest bonding that happens within the first few moments of interaction. When I say hello and ask someone if they'd like a drink or if they just want to settle in a moment and catch their breath, I'm not just offering to go fetch them something-- I'm giving them the sense that they are going to be well taken care of.\u003c/p>\n\u003cp>The nuances of human vs. computer interaction are too many to get into in this post.\u003c/p>\n\u003cp>I understand that both restaurant owners and restaurant guests can benefit from such a menu in cases where one is looking merely to satisfy one's hunger quickly and efficiently, like at a corporate chain restaurant such as Applebee's (which is rumored to be adopting the tablets). Such venues already have standardized menu items that are photographically illustrated.\u003c/p>\n\u003cp>Touchscreen menus might also be a terrific boon for people who, for varying reasons, are unable to communicate well with spoken words. I've seen what an iPad can do for \u003cstrong>\u003ca href=\"http://www.sfweekly.com/2010-08-11/news/ihelp-for-autism/\" target=\"_blank\">kids with autism\u003c/a>\u003c/strong>. Could such interactive menus also help them gain confidence in ordering dinner? It's an idea that intrigues me.\u003c/p>\n\u003cp>They may also be helpful to those unfamiliar with a particular cuisine and/or language (ever been to a Vietnamese restaurant and felt entirely helpless?). The idea of a computer with a built-in glossary of terms and ingredients (or a translator) is an intriguing one.\u003c/p>\n\u003cp>And just think about how it could transform a wine list. 86'ed items could be immediately removed from the menu. Can't remember what grapes are in that Grüner Veltliner? (hint: it's Grüner Veltliner, but you would be spared the humiliation of asking such a question if you could simply click over to a glossary or related link.) Of course, the drawback is that one could get so lost in so much information, that one might never be able to choose. Or put the damned menu down.\u003c/p>\n\u003cp>I think a tool such as the E La Carta has some excellent possibilities, but not in the way it's being marketed. In addition to the ideas previously mentioned, I think that such a product used as a menu would cut down on the need for paper menus that must be thrown away or otherwise recycled every time they are either dirtied or in need of updating.\u003c/p>\n\u003cp>But then you should give your order to a human being and remove the electronic device from the dinner table. Talk to him. Ask for her opinion. Just \u003cem>interact\u003c/em>. Technology can be a wonderful thing, but not at the expense of interpersonal exchange. It has its time and its place.\u003c/p>\n\u003cp>The other day I was riding to work on the bus. When I had taken my seat, I reflexively pulled out my iPhone to play a game of cribbage or stare at Facebook updates or do something-- anything-- to shut out my surroundings. Then something wonderful happened:\u003c/p>\n\u003cp>My battery died.\u003c/p>\n\u003cp>I was alarmed by how helpless I felt and my immediate thought was \"\u003cem>Now\u003c/em> what am I supposed to do?\" And then I felt like a fool. I looked at my fellow passengers on the bus. Every person on it my age or younger was using their smart phone. None of them were smiling. It was just the old Chinese ladies at the front who were chatting and laughing away. I had no idea what they were saying, but they seemed to be doing perfectly fine without a touchscreen at arm's length.\u003c/p>\n\u003cp>It struck me then that this is precisely what we're all doing when we can't manage to pull our eyes away from our gadgets-- we are keeping people at arm's length. And that personal computers aren't, well, \u003cem>personable\u003c/em>.\u003c/p>\n\u003cp>We spend so much of our time in front of computers-- I know I do. Working as a waiter is a marvelous antidote to technology because every night I am forced to talk to people I've never met before. I ask them questions like \"How are you?\" and \"Where are you from?\" Granted, I get paid to do so, but it's something I actually look forward to. It pulls me out of myself and, for a few hours every evening, my focus is on the welfare of other people.\u003c/p>\n\u003cp>And I look for the same thing when I am the one who is dining. I want to feel welcomed as a guest, not merely a customer. However much of a fantasy that might be at times, I want to believe it. I want to thank the person who placed that martini in front of me. I want to talk to a human being, not press buttons (unless they happen to the the emotional buttons of my dining partner). I want to feel as though I am being taken care of.\u003c/p>\n\u003cp>I just don't happen to think that's possible with a computer.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>What are your thoughts? Like the idea? Hate it?\u003c/p>\n\n",
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"excerpt": "When my friend Roy alerted me to this new piece of technology, my first reaction as both a career server at a fine dining establishment and someone resistant to new technology was to view the E La Carte tablet as vilely impersonal and a threat to my profession. Over the last 24 hours, however, I have calmed myself as I weigh what I imagine the cons-- and the pros-- are of this particular piece of equipment.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/e-la-carte.jpg\" alt=\"e-la-carte menu\" title=\"e-la-carte menu\" width=\"300\" height=\"193\" class=\"alignleft size-full wp-image-26830\">Have you seen this contraption? It's a 7 inch tall interactive, touchscreen restaurant menu tablet from \u003ca href=\"http://www.elacarte.com/\" target=\"_blank\">E La Carte\u003c/a>.\u003c/p>\n\u003cp>And it might very well be part of your dining future.\u003c/p>\n\u003cp>My feelings toward it are mixed, at best.\u003c/p>\n\u003cp>I am historically resistant to technological change. I quietly mourned the compact disc's triumph over the long playing record; I didn't see the necessity of a laptop computer when my desktop one worked perfectly fine; I was forcibly enrolled in \u003ca href=\"https://twitter.com/#!/procopster\">Twitter\u003c/a> by a friend; and the only reason I purchased a cell phone was because I would not be able to find my boyfriend in a crowd of 20,000 people 500 miles from home without one.\u003c/p>\n\u003cp>And yet I have come to embrace all of these technologies. In fact, I am physically embracing my computer as I type this on top of my lap. With my phone in my pocket. Playing downloaded music. The Twitter feed, however, is turned off. I have my limits.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I have the feeling that ordering from a touchscreen menu is one of those limits.\u003c/p>\n\u003cp>It isn't as though I haven't done it before. Anyone who has taken a Virgin Airlines flight has seen these screens. We pull up the food menu, place our index fingers to the screen to make our choices, then swipe our credit cards along the bottom of the tablet. Shortly thereafter, a flight attendant appears with what we have ordered. It isn't exactly magic, but it is certainly efficient.\u003c/p>\n\u003cp>However, I do to miss being asked the question \"Chicken or fish?\" I may get my cold falafel sandwich quickly, but I never feel very good about it. There's a subtle but important difference between being handed a tray of food and being served it.\u003c/p>\n\u003cp>The people at E La Carte state that their menu tablet isn't meant to replace those who serve. Rather, it is \"meant to make the hospitality experience more convenient, social, and fun for the guests and more profitable for the restaurant operator.\"\u003c/p>\n\u003cp>With the tablet, guests can \"order, pay, play games, and give feedback straight from their seats.\"\u003c/p>\n\u003cp>According to the product's makers, there are three main benefits for the restaurant:\u003c/p>\n\u003cp>1. Boost average check size by up to 10% through up-selling, pictures, and impulse orders.\u003c/p>\n\u003cp>2. Improving customer retention with easy-to-use loyalty and survey interactions.\u003c/p>\n\u003cp>3. Improve service by quick payment, retaining customer order history, and games at the table.\u003c/p>\n\u003cp>How on earth can a computer up-sell better than a human being? I think I need this explained to me.\u003c/p>\n\u003cp>When my friend Roy alerted me to this new piece of technology, my first reaction as both a career server at a fine dining establishment and someone resistant to new technology was to view the E La Carte tablet as vilely impersonal and a threat to my profession. Over the last 24 hours, however, I have calmed myself as I weigh what I imagine the cons-- and the pros-- are of this particular piece of equipment.\u003c/p>\n\u003cp>There are three important components a good restaurant must supply in order to provide its guests with a great dining experience (just pick up a Zagat guide and look at their rating criteria if you don't believe me):\u003c/p>\n\u003cp>1. Great food\u003c/p>\n\u003cp>2. Congenial décor\u003c/p>\n\u003cp>3. Excellent service\u003c/p>\n\u003cp>Though the menu tablet aims to provide photos of all the menu items, I am wondering if its creators have taken into account the fact that someone is going to have to style, photograph, photo edit, and upload a photo every time a new dish is created.\u003c/p>\n\u003cp>Substitutions? E La Carte states that guests can make alterations to their chosen menu item through this product. Simple enough when a guest might prefer mashed potatoes to french fries with their Porterhouse, but what about more complex-- or outrageous-- requests? Is it time then for a server to appear at the table with the bad news?\u003c/p>\n\u003cp>\u003ca href=\"http://www.youtube.com/watch?v=ThTwl1HrFi4&feature=related\" target=\"_blank\">\u003cstrong>Computer says no\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>As for décor, I get irritated when the people I eat with leave their smart phones on the table. I don't want a 7 inch piece of electronics shining at me as I dine. A candle on the table and the smiles of my companions are all the glow I need, thank you very much.\u003c/p>\n\u003cp>And what about the human component of the dining experience that this gadget swears it is not intended to replace? As a server, one of the most important parts of my job is to form a personal connection with my guest. Argue all you like, but there is a certain amount of server/guest bonding that happens within the first few moments of interaction. When I say hello and ask someone if they'd like a drink or if they just want to settle in a moment and catch their breath, I'm not just offering to go fetch them something-- I'm giving them the sense that they are going to be well taken care of.\u003c/p>\n\u003cp>The nuances of human vs. computer interaction are too many to get into in this post.\u003c/p>\n\u003cp>I understand that both restaurant owners and restaurant guests can benefit from such a menu in cases where one is looking merely to satisfy one's hunger quickly and efficiently, like at a corporate chain restaurant such as Applebee's (which is rumored to be adopting the tablets). Such venues already have standardized menu items that are photographically illustrated.\u003c/p>\n\u003cp>Touchscreen menus might also be a terrific boon for people who, for varying reasons, are unable to communicate well with spoken words. I've seen what an iPad can do for \u003cstrong>\u003ca href=\"http://www.sfweekly.com/2010-08-11/news/ihelp-for-autism/\" target=\"_blank\">kids with autism\u003c/a>\u003c/strong>. Could such interactive menus also help them gain confidence in ordering dinner? It's an idea that intrigues me.\u003c/p>\n\u003cp>They may also be helpful to those unfamiliar with a particular cuisine and/or language (ever been to a Vietnamese restaurant and felt entirely helpless?). The idea of a computer with a built-in glossary of terms and ingredients (or a translator) is an intriguing one.\u003c/p>\n\u003cp>And just think about how it could transform a wine list. 86'ed items could be immediately removed from the menu. Can't remember what grapes are in that Grüner Veltliner? (hint: it's Grüner Veltliner, but you would be spared the humiliation of asking such a question if you could simply click over to a glossary or related link.) Of course, the drawback is that one could get so lost in so much information, that one might never be able to choose. Or put the damned menu down.\u003c/p>\n\u003cp>I think a tool such as the E La Carta has some excellent possibilities, but not in the way it's being marketed. In addition to the ideas previously mentioned, I think that such a product used as a menu would cut down on the need for paper menus that must be thrown away or otherwise recycled every time they are either dirtied or in need of updating.\u003c/p>\n\u003cp>But then you should give your order to a human being and remove the electronic device from the dinner table. Talk to him. Ask for her opinion. Just \u003cem>interact\u003c/em>. Technology can be a wonderful thing, but not at the expense of interpersonal exchange. It has its time and its place.\u003c/p>\n\u003cp>The other day I was riding to work on the bus. When I had taken my seat, I reflexively pulled out my iPhone to play a game of cribbage or stare at Facebook updates or do something-- anything-- to shut out my surroundings. Then something wonderful happened:\u003c/p>\n\u003cp>My battery died.\u003c/p>\n\u003cp>I was alarmed by how helpless I felt and my immediate thought was \"\u003cem>Now\u003c/em> what am I supposed to do?\" And then I felt like a fool. I looked at my fellow passengers on the bus. Every person on it my age or younger was using their smart phone. None of them were smiling. It was just the old Chinese ladies at the front who were chatting and laughing away. I had no idea what they were saying, but they seemed to be doing perfectly fine without a touchscreen at arm's length.\u003c/p>\n\u003cp>It struck me then that this is precisely what we're all doing when we can't manage to pull our eyes away from our gadgets-- we are keeping people at arm's length. And that personal computers aren't, well, \u003cem>personable\u003c/em>.\u003c/p>\n\u003cp>We spend so much of our time in front of computers-- I know I do. Working as a waiter is a marvelous antidote to technology because every night I am forced to talk to people I've never met before. I ask them questions like \"How are you?\" and \"Where are you from?\" Granted, I get paid to do so, but it's something I actually look forward to. It pulls me out of myself and, for a few hours every evening, my focus is on the welfare of other people.\u003c/p>\n\u003cp>And I look for the same thing when I am the one who is dining. I want to feel welcomed as a guest, not merely a customer. However much of a fantasy that might be at times, I want to believe it. I want to thank the person who placed that martini in front of me. I want to talk to a human being, not press buttons (unless they happen to the the emotional buttons of my dining partner). I want to feel as though I am being taken care of.\u003c/p>\n\u003cp>I just don't happen to think that's possible with a computer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"soldout": {
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"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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