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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/cana.jpg\" alt=\"cana\" title=\"cana\" width=\"500\" height=\"461\" class=\"alignnone size-full wp-image-26746\">\u003c/p>\n\u003cp>There's a new-ish Cuban restaurant in town, and although folks are raving about their dinner menu and late-night take-out, they do a pretty delightful breakfast. When I was a college student in Boulder, CO we had a lovely little Cuban breakfast spot open up next to one of my favorite bookstores. I'd go and get a Cafe Cubano and a flaky guava pastry and catch up on the paper or some last minute reading for my afternoon class. So walking into two-month old \u003ca href=\"http://www.canaoakland.com/\">Cana\u003c/a> early on a random Wednesday morning brought back some nice memories. \u003c/p>\n\u003cp>Cana is the kind of neighborhood spot that I think people from all over the East Bay will drive to. They have a small but sweet outdoor patio that, while right on Lakeside, has an enclosed comfortable feel and there are a few tables inside the small restaurant which are generally free earlier in the morning hours (not so at night). I've always loved Cuban coffees, so to have a spot that does them with \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle\u003c/a> beans within walking distance of my apartment is a happy find, indeed. On Cana's menu, you'll notice the usual suspects: Cafe Con Leche, Cafe Cubano and the Cortadito. The Cafe Con Leche is a slightly sweetened Cuban coffee -- people often use sweetened condensed milk but at Cana they prefer to use sugar instead as it makes for a smoother consistency. The Cubano is more for the purist: deep, dark Blue Bottle espresso slightly sweetened with sugar. Then the Cortadito adds on to that a little milk and foam. They also do a \"pour-over\" slow drip as well as typical espresso drinks (americanos and lattes). \u003c/p>\n\u003cp>Once you've decided on coffee, it's time to think about breakfast. Luckily, they open early at 7 a.m. and because of that, have developed quite a commuter following. In fact, so much so that they've created a \"Commuter Special: For $3, you get a slice of housemade bread (banana, lemon or pumpkin) and a Cafe Con Leche. But I think the real reason to stroll in during the morning hours is for the Cuban Toast (best $2 I've spent in a long, long time) and the Soft Scrambled Egg and Ham Empanada. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/IMG_73182.jpg\" alt=\"cuban toast\" title=\"cuban toast\" width=\"500\" height=\"333\" class=\"aligncenter size-full wp-image-26753\">\u003cbr>\n\u003cem>Cuban toast at Cana\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Cuban Toast consists of housemade bread dipped in egg, cinnamon, and a vanilla batter served with a mango coulis. Think about the most magical french toast you've had and multiply that experience by two. The Cuban Toast is both light and satisfying at the same time, lightly spiced and subtly sweet. The empanadas are all housemade and they do two flavors, a Vegetarian version with mixed mushrooms and a Ham, Egg, and Cheese. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/empanada.jpg\" alt=\"empanada\" title=\"empanada\" width=\"500\" height=\"251\" class=\"aligncenter size-full wp-image-26754\">\u003cbr>\n\u003cem>Empanadas at Cana\u003c/em>\u003c/p>\n\u003cp>I often find breakfast empanadas to be overwhelming: they're usually too big and, because of that, the filling isn't always uniformly warm. I've actually stopped ordering them altogether, but for the sake of research I tried Cana's and I'll be back for more. Their secret, I think, is not using too much filling. They're crispy on the outside and perfectly flavorful on the inside. I could see how living just a few blocks closer could become dangerous. At the end of the day, I'm thrilled that Cana's in my 'hood and will be back for a Cafe Cubano and to try that infamous Pastel de Guataba (guava pastry) that they happened to be out of on the day of my visit. So many new Cuban treats, so little time. \u003c/p>\n\u003cp>\u003ca href=\"http://www.canaoakland.com/\">Cana\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=+530+Lake+Park++Ave.+Oakland,+CA+94610&aq=&sll=37.750982,-122.256227&sspn=0.574399,1.08078&ie=UTF8&hq=&hnear=530+Lake+Park+Ave,+Oakland,+California+94610&ll=37.810309,-122.246397&spn=0.008968,0.016887&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n530 Lake Park Ave.\u003cbr>\nOakland, CA 94610\u003cbr>\nPhone: (510) 832-1515\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\nBreakfast: Mon.-Fri: 7 a.m.- 10 a.m.; Sat. 8 a.m.-10 a.m.\u003cbr>\nLunch: Mon.-Sat.: 11 a.m.-3 p.m.\u003cbr>\nDinner: Mon.-Sat.: 4 p.m.-8:30 p.m.\u003cbr>\nLate Night: Fri.-Sat.: 8:30 p.m.-11 p.m.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Cuban Toast consists of housemade bread dipped in egg, cinnamon, and a vanilla batter served with a mango coulis. Think about the most magical french toast you've had and multiply that experience by two. The Cuban Toast is both light and satisfying at the same time, lightly spiced and subtly sweet. The empanadas are all housemade and they do two flavors, a Vegetarian version with mixed mushrooms and a Ham, Egg, and Cheese. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/empanada.jpg\" alt=\"empanada\" title=\"empanada\" width=\"500\" height=\"251\" class=\"aligncenter size-full wp-image-26754\">\u003cbr>\n\u003cem>Empanadas at Cana\u003c/em>\u003c/p>\n\u003cp>I often find breakfast empanadas to be overwhelming: they're usually too big and, because of that, the filling isn't always uniformly warm. I've actually stopped ordering them altogether, but for the sake of research I tried Cana's and I'll be back for more. Their secret, I think, is not using too much filling. They're crispy on the outside and perfectly flavorful on the inside. I could see how living just a few blocks closer could become dangerous. At the end of the day, I'm thrilled that Cana's in my 'hood and will be back for a Cafe Cubano and to try that infamous Pastel de Guataba (guava pastry) that they happened to be out of on the day of my visit. So many new Cuban treats, so little time. \u003c/p>\n\u003cp>\u003ca href=\"http://www.canaoakland.com/\">Cana\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=+530+Lake+Park++Ave.+Oakland,+CA+94610&aq=&sll=37.750982,-122.256227&sspn=0.574399,1.08078&ie=UTF8&hq=&hnear=530+Lake+Park+Ave,+Oakland,+California+94610&ll=37.810309,-122.246397&spn=0.008968,0.016887&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n530 Lake Park Ave.\u003cbr>\nOakland, CA 94610\u003cbr>\nPhone: (510) 832-1515\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\nBreakfast: Mon.-Fri: 7 a.m.- 10 a.m.; Sat. 8 a.m.-10 a.m.\u003cbr>\nLunch: Mon.-Sat.: 11 a.m.-3 p.m.\u003cbr>\nDinner: Mon.-Sat.: 4 p.m.-8:30 p.m.\u003cbr>\nLate Night: Fri.-Sat.: 8:30 p.m.-11 p.m.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Petaluma Easter Brunch and Farm Tour",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/eggs.jpg\" alt=\"Eggs from Tara Firma Farms\" title=\"Eggs from Tara Firma Farms\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26978\">\u003cbr>\n\u003cem>Eggs from Tara Firma Farms\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Happy Easter!\u003c/strong> And where better to spend this egg-centric holiday than Petaluma, land of butter & eggs? This pretty Sonoma town is worth a drive anytime, especially now while the surrounding hills are green and the cows contented. \u003c/p>\n\u003cp>Start your Sunday with brunch at \u003ca href=\"http://www.dellafattoria.com\">Della Fattoria Bakery and Cafe\u003c/a>. If you shop at the Ferry Plaza or Marin County farmers' markets, you've probably ogled Della Fattoria's big brown loaves many a time as you try to choose that week's purchase: pumpkin-seed or polenta? Meyer lemon-rosemary (my favorite) or olive? A square Pullman loaf for slicing and toasting, or a crunchy-crusted epi to rip and dunk? \u003c/p>\n\u003cp>At the heart of Della Fattoria's operation is a farm and bakery, where their breads are baked in wood-fired ovens. The farm doubles as a site for outdoor, communal \"ranch dinners\"; there's also a small cottage available for rent by the week or by the night.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/menu.jpg\" alt=\"Easter brunch menu at Della Fattoria\" title=\"Easter brunch menu at Della Fattoria\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26958\">\u003cbr>\n\u003cem>Easter brunch menu at Della Fattoria\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In downtown Petaluma, Della Fattoria runs a bakery-cafe that serves breakfast and lunch 7 days a week, plus dinner on Fridays. The menu shifts a little with inspiration and the seasons, but farm eggs, local meats, and bakery products are always front and center. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/eggs-benedict.jpg\" alt=\"Polenta, asparagus, and egg at Della Fattoria Bakery and Cafe\" title=\"Polenta, asparagus, and egg at Della Fattoria Bakery and Cafe\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26959\">\u003cbr>\n\u003cem>Polenta, asparagus, and egg at Della Fattoria Bakery & Cafe\u003c/em>\u003c/p>\n\u003cp>This Sunday, you'll find eggs bennie (eggs Benedict), of course, made with poached ranch eggs, ham, and spring asparagus under a cloak of hollandaise sauce over husky whole-grain toast. Creamy polenta comes topped 3 ways: with braised artichokes, with Italian-style meatballs, or with asparagus, a poached ranch egg, and some rosettes of proscuitto, a lovely, luxurious way to start the day. Bigger appetites might start with fruit salad bathed in brown sugar and champagne, followed by scalloped potatoes with eggs and black-pig bacon, biscuits in gravy with maple-pecan sausage and poached eggs, or a hot pressed ham-and-Gruyere sandwich. \u003c/p>\n\u003cp>The room is high-ceilinged with walls the color of terra cotta and two long communal tables in the center, plus five smaller tables against the walls. Bouquets of sweet peas and ranunculus add a bright splash of color to each table, where diners share newspapers while kids gnaw on house-baked bagels. At the back is a pastry counter filled with croissants, bear claws, cookies, and tarts, plus a wall of tempting breads. \u003c/p>\n\u003cp>Enjoy yourself, sip that perfect cappuccino, but don't linger too long; it's time to take a scenic five-mile drive out of town, along meandering, bumpy but beautiful I Street, past horses, cows, and California poppy-studded green hills to \u003ca href=\"http://www.tarafirmafarms.com\">Tara Firma Farms\u003c/a>. If you're a farmers'-market shopper, you've probably been handed a flyer advertising their pasture-raised meat CSA program and weekend farm tours. Every weekend, from 10am-3pm, owners Craig and Tara Smith do on-the-hour walks around their property, where they're raising pigs, beef cattle, and chickens for both meat and eggs. (There's also a small market garden, three very friendly pet goats, and Roland, the farm dog.)\u003c/p>\n\u003cp>Craig and Tara started the farm in 2009, raising about 40 head of pasture-raised cattle who move around the farm daily, grazing on three to five acres a day. (Craig still has his day job as the owner of a large long-term-care insurance company; Tara left her job at the same company and now does much of the day-to-day farm management.) They gather about 500 eggs a day from some 700 hens, all of whom spend their days out in the fields, scratching, grazing, pecking, and laying fertile eggs of all sizes and colors. Staunch proponents of the \u003ca href=\"http://www.polyfacefarms.com\">Joel Salatin\u003c/a> method, they practice rotational grazing for all their animals. \"Everything is always on the move,\" said Craig, noting that adopting this system made \"a huge difference\" in revitalizing what had been worn-out, heavily overgrazed land. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/chicken.jpg\" alt=\"Chicken at Tara Firma Farms\" title=\"Chicken at Tara Firma Farms\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26977\">\u003cbr>\n\u003cem>Chicken at Tara Firma Farms\u003c/em>\u003c/p>\n\u003cp>After meeting Olivia the sow and her 12 adorable, two-week-old pink-and-black piglets, we walked up to one of the chicken tractors, a shed on wheels kitted out with nesting boxes and secure predator-proof roosts for nighttime. The chickens are busy earning their keep: every straw-lined nesting box we peered into held a clutch of three or four still-warm eggs. It's prime egg-laying time right now, said Craig, as the days get longer and warmer after winter's molting season. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/pigs.jpg\" alt=\"Olivia the sow and her piglets\" title=\"Olivia the sow and her piglets\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26979\">\u003cbr>\n\u003cem>Olivia the sow and her piglets\u003c/em>\u003c/p>\n\u003cp>Pointing out the pond stocked with fish (catfish and large-mouthed bass, for catch-and-release fishing) and encouraging everyone to come back for a hike, Craig said, \"We want all our members to feel like this is their farm. We really want to help people understand where their food comes from.\" \u003c/p>\n\u003cp>About 80% of the farm's production is sold through its CSA program, which offers both meat and veggie shares; members can pick up boxes at the farm or through one of its 12 drop points between Santa Rosa and San Francisco. After the tour, visitors can browse through the small farm store, where fresh eggs and a small area of produce is on display, featuring a mixture of farm vegetables and produce from County Line, a nearby organic farm. But those in the know head straight for the freezer, where the farm's beef, chicken, and pork are packaged for sale. \u003c/p>\n\u003cp>As for me, I'm happy to go home with a box of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/04/eggs-for-easter\">souffle-ready eggs\u003c/a>, perfect alongside some Della Fattoria toast. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.dellafattoria.com/\">Della Fattoria\u003c/a> (The Cafe)\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Della+Fattoria+Downtown+(The+Cafe)+141+Petaluma+Boulevard+North+Petaluma,+CA+&aq=&sll=37.0625,-95.677068&sspn=37.052328,66.533203&ie=UTF8&hq=Della+Fattoria+Downtown+(The+Cafe)&hnear=141+Petaluma+Blvd+N,+Petaluma,+California+94952&ll=38.235349,-122.641025&spn=0.008983,0.016243&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n141 Petaluma Boulevard North\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 763-0161\u003cbr>\nHours: Mon-Thu & Sat: 6am-3pm, Fri: 6am-9pm, Sun: 9am-3pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/dellafattoria\">@DellaFattoria\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/dellafattoria\">Della Fattoria\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tarafirmafarms.com/\">Tara Firma Farms\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Terra+firma+farms+3796+I+Street,+Ext+Petaluma,+CA++94952&aq=&sll=38.235349,-122.641025&sspn=0.008983,0.016243&ie=UTF8&hq=Terra+firma+farms+3796+I+Street,+Ext&hnear=Petaluma,+Sonoma,+California&ll=38.194212,-122.634201&spn=0.143816,0.259895&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n3796 I Street, Ext\u003cbr>\nPetaluma, CA 94952\u003cbr>\nPhone: (707) 765-1202\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/TaraFirmaFarms\">@TaraFirmaFarms\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TaraFirmaFarms\">Tara Firma Farms\u003c/a>\u003c/p>\n\n",
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"excerpt": "Take an Easter Sunday drive to Petaluma, land of butter and eggs, for brunch at Della Fattoria Bakery and Cafe and a chicken-petting tour of Tara Firma Farms. ",
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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/eggs.jpg\" alt=\"Eggs from Tara Firma Farms\" title=\"Eggs from Tara Firma Farms\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26978\">\u003cbr>\n\u003cem>Eggs from Tara Firma Farms\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Happy Easter!\u003c/strong> And where better to spend this egg-centric holiday than Petaluma, land of butter & eggs? This pretty Sonoma town is worth a drive anytime, especially now while the surrounding hills are green and the cows contented. \u003c/p>\n\u003cp>Start your Sunday with brunch at \u003ca href=\"http://www.dellafattoria.com\">Della Fattoria Bakery and Cafe\u003c/a>. If you shop at the Ferry Plaza or Marin County farmers' markets, you've probably ogled Della Fattoria's big brown loaves many a time as you try to choose that week's purchase: pumpkin-seed or polenta? Meyer lemon-rosemary (my favorite) or olive? A square Pullman loaf for slicing and toasting, or a crunchy-crusted epi to rip and dunk? \u003c/p>\n\u003cp>At the heart of Della Fattoria's operation is a farm and bakery, where their breads are baked in wood-fired ovens. The farm doubles as a site for outdoor, communal \"ranch dinners\"; there's also a small cottage available for rent by the week or by the night.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/menu.jpg\" alt=\"Easter brunch menu at Della Fattoria\" title=\"Easter brunch menu at Della Fattoria\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26958\">\u003cbr>\n\u003cem>Easter brunch menu at Della Fattoria\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In downtown Petaluma, Della Fattoria runs a bakery-cafe that serves breakfast and lunch 7 days a week, plus dinner on Fridays. The menu shifts a little with inspiration and the seasons, but farm eggs, local meats, and bakery products are always front and center. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/eggs-benedict.jpg\" alt=\"Polenta, asparagus, and egg at Della Fattoria Bakery and Cafe\" title=\"Polenta, asparagus, and egg at Della Fattoria Bakery and Cafe\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26959\">\u003cbr>\n\u003cem>Polenta, asparagus, and egg at Della Fattoria Bakery & Cafe\u003c/em>\u003c/p>\n\u003cp>This Sunday, you'll find eggs bennie (eggs Benedict), of course, made with poached ranch eggs, ham, and spring asparagus under a cloak of hollandaise sauce over husky whole-grain toast. Creamy polenta comes topped 3 ways: with braised artichokes, with Italian-style meatballs, or with asparagus, a poached ranch egg, and some rosettes of proscuitto, a lovely, luxurious way to start the day. Bigger appetites might start with fruit salad bathed in brown sugar and champagne, followed by scalloped potatoes with eggs and black-pig bacon, biscuits in gravy with maple-pecan sausage and poached eggs, or a hot pressed ham-and-Gruyere sandwich. \u003c/p>\n\u003cp>The room is high-ceilinged with walls the color of terra cotta and two long communal tables in the center, plus five smaller tables against the walls. Bouquets of sweet peas and ranunculus add a bright splash of color to each table, where diners share newspapers while kids gnaw on house-baked bagels. At the back is a pastry counter filled with croissants, bear claws, cookies, and tarts, plus a wall of tempting breads. \u003c/p>\n\u003cp>Enjoy yourself, sip that perfect cappuccino, but don't linger too long; it's time to take a scenic five-mile drive out of town, along meandering, bumpy but beautiful I Street, past horses, cows, and California poppy-studded green hills to \u003ca href=\"http://www.tarafirmafarms.com\">Tara Firma Farms\u003c/a>. If you're a farmers'-market shopper, you've probably been handed a flyer advertising their pasture-raised meat CSA program and weekend farm tours. Every weekend, from 10am-3pm, owners Craig and Tara Smith do on-the-hour walks around their property, where they're raising pigs, beef cattle, and chickens for both meat and eggs. (There's also a small market garden, three very friendly pet goats, and Roland, the farm dog.)\u003c/p>\n\u003cp>Craig and Tara started the farm in 2009, raising about 40 head of pasture-raised cattle who move around the farm daily, grazing on three to five acres a day. (Craig still has his day job as the owner of a large long-term-care insurance company; Tara left her job at the same company and now does much of the day-to-day farm management.) They gather about 500 eggs a day from some 700 hens, all of whom spend their days out in the fields, scratching, grazing, pecking, and laying fertile eggs of all sizes and colors. Staunch proponents of the \u003ca href=\"http://www.polyfacefarms.com\">Joel Salatin\u003c/a> method, they practice rotational grazing for all their animals. \"Everything is always on the move,\" said Craig, noting that adopting this system made \"a huge difference\" in revitalizing what had been worn-out, heavily overgrazed land. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/chicken.jpg\" alt=\"Chicken at Tara Firma Farms\" title=\"Chicken at Tara Firma Farms\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26977\">\u003cbr>\n\u003cem>Chicken at Tara Firma Farms\u003c/em>\u003c/p>\n\u003cp>After meeting Olivia the sow and her 12 adorable, two-week-old pink-and-black piglets, we walked up to one of the chicken tractors, a shed on wheels kitted out with nesting boxes and secure predator-proof roosts for nighttime. The chickens are busy earning their keep: every straw-lined nesting box we peered into held a clutch of three or four still-warm eggs. It's prime egg-laying time right now, said Craig, as the days get longer and warmer after winter's molting season. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/pigs.jpg\" alt=\"Olivia the sow and her piglets\" title=\"Olivia the sow and her piglets\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26979\">\u003cbr>\n\u003cem>Olivia the sow and her piglets\u003c/em>\u003c/p>\n\u003cp>Pointing out the pond stocked with fish (catfish and large-mouthed bass, for catch-and-release fishing) and encouraging everyone to come back for a hike, Craig said, \"We want all our members to feel like this is their farm. We really want to help people understand where their food comes from.\" \u003c/p>\n\u003cp>About 80% of the farm's production is sold through its CSA program, which offers both meat and veggie shares; members can pick up boxes at the farm or through one of its 12 drop points between Santa Rosa and San Francisco. After the tour, visitors can browse through the small farm store, where fresh eggs and a small area of produce is on display, featuring a mixture of farm vegetables and produce from County Line, a nearby organic farm. But those in the know head straight for the freezer, where the farm's beef, chicken, and pork are packaged for sale. \u003c/p>\n\u003cp>As for me, I'm happy to go home with a box of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/04/eggs-for-easter\">souffle-ready eggs\u003c/a>, perfect alongside some Della Fattoria toast. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://www.dellafattoria.com/\">Della Fattoria\u003c/a> (The Cafe)\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Della+Fattoria+Downtown+(The+Cafe)+141+Petaluma+Boulevard+North+Petaluma,+CA+&aq=&sll=37.0625,-95.677068&sspn=37.052328,66.533203&ie=UTF8&hq=Della+Fattoria+Downtown+(The+Cafe)&hnear=141+Petaluma+Blvd+N,+Petaluma,+California+94952&ll=38.235349,-122.641025&spn=0.008983,0.016243&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n141 Petaluma Boulevard North\u003cbr>\nPetaluma, CA\u003cbr>\nPhone: (707) 763-0161\u003cbr>\nHours: Mon-Thu & Sat: 6am-3pm, Fri: 6am-9pm, Sun: 9am-3pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/dellafattoria\">@DellaFattoria\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/dellafattoria\">Della Fattoria\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tarafirmafarms.com/\">Tara Firma Farms\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Terra+firma+farms+3796+I+Street,+Ext+Petaluma,+CA++94952&aq=&sll=38.235349,-122.641025&sspn=0.008983,0.016243&ie=UTF8&hq=Terra+firma+farms+3796+I+Street,+Ext&hnear=Petaluma,+Sonoma,+California&ll=38.194212,-122.634201&spn=0.143816,0.259895&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n3796 I Street, Ext\u003cbr>\nPetaluma, CA 94952\u003cbr>\nPhone: (707) 765-1202\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/TaraFirmaFarms\">@TaraFirmaFarms\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TaraFirmaFarms\">Tara Firma Farms\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cruising for Caffeine",
"title": "Cruising for Caffeine",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/coffee-ride.jpg\" alt=\"Coffee Ride\" title=\"Coffee Ride\" width=\"300\" height=\"402\" class=\"alignleft size-full wp-image-26761\">On one lovely sunny afternoon in early January, my friend \u003ca href=\"http://www.pamelapalma.com/\">Pamela Palma\u003c/a> and I decided to take a coffee break in the backyard of \u003ca href=\"http://www.visitgeneralstore.com/news/?p=473\">General Store\u003c/a>, a quaint little shop in the Outer Richmond located next door to \u003ca href=\"http://www.troublecoffee.com/\">Trouble Coffee\u003c/a>. We were taking a leisurely bike ride around the city and around 3 o'clock -- that magic hour that's perfect for a little caffeine boost -- we were both craving some coffee. \u003c/p>\n\u003cp>As we sat within the quiet walls of that peaceful sanctuary and sipped our drinks, we came upon the idea of creating an extended version of that day's journey: a bicycle tour that visited several of our favorite \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">coffee shops throughout the city\u003c/a>. As we're both cycling enthusiasts and devotees of good food and drink, this was the perfect blend of our passions. \u003c/p>\n\u003cp>We quickly came up with a list that would loop around the city, thus allowing our friends to burn off some caffeine if they chose to indulge themselves at each location: \u003ca href=\"http://sightglasscoffee.com/\">Sightglass Coffee\u003c/a> in SOMA; just right around the corner at Mission and 7th Street is \u003ca href=\"http://www.delapazcoffee.com/\">De La Paz Coffee\u003c/a> at their new location; \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle Coffee\u003c/a> at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building Marketplace\u003c/a>; \u003ca href=\"http://www.troublecoffee.com/\">Trouble Coffee\u003c/a> on Judah and 46th Street near Ocean Beach; \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a> at \u003ca href=\"http://www.floragrubb.com/idx/index.php\">Flora Grubb Gardens\u003c/a>; and \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a> in the Mission. \u003c/p>\n\u003cp>We set the date for early April and spread the word to our friends. Folks were encouraged to bring their own mugs and a steel stomach. \u003c/p>\n\u003cp>On the bright spring morning of the ride, close to 50 folks showed up for our 25-mile excursion. We hadn't warned any of the shops that we'd be arriving en masse, so our arrival felt a bit like a flash mob descending on the baristas. Their lazy Sunday turned into a Monday morning-like rush, but they were happy to accomodate us one drip coffee at a time. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>After lingering at Sightglass for an hour, we ended up bypassing De La Paz as they were still renovating their new space. Onwards to the Ferry Building, where people also fueled up with Blue Bottle's delicious \u003ca href=\"http://www.flickr.com/photos/bayareabites/5635565178/in/set-72157626408920113\">caramelized Belgian-style waffles\u003c/a>. The energy came in handy as we wove through Fisherman's Wharf, Ft. Mason, zoomed past Crissy Field and climbed up through the hilly Presidio. We spread out along the vast lanes of The Great Highway, which was conveniently closed off for \u003ca href=\"http://www.sundaystreetssf.com/event-info\">Sunday Streets\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.ediblecommunities.com/sanfrancisco/index.php?/Winter-2011/giulietta-carrelli-trouble-coffee.html\">Giulietta Carrelli\u003c/a>, the proprietor of Trouble Coffee, greeted us warmly at our third stop and rang up our orders. Folks filled up on their \u003ca href=\"http://www.flickr.com/photos/bicigirl/5611001712/in/set-72157626478007522\">renowned fresh coconut water\u003c/a> and thick-sliced toast slathered with cinnamon and butter, peanut butter or Nutella. And of course, we guzzled more coffee as there was still lots of riding on the agenda. \u003c/p>\n\u003cp>After a much-needed pit stop at a public bathroom on La Playa, we meandered up the long, slow incline of Sloat Avenue, then cut through to Monterey Boulevard. Alemany Boulevard took us down to Hunter's Point, and we soon descended upon Flora Grubb Gardens, a lovely urban oasis located in Bayview. The line for Ritual Roasters was bit shorter, as people were well-buzzed, hungry for dinner and ready to retire for the day. We made an executive decision to end the tour there and Four Barrel would have to wait another time. \u003c/p>\n\u003cp>Pamela and I were thrilled to discover that we were able to introduce many of our friends to new shops and bike routes within the city. You can try out our route by following the Google Map below. Approximately half of it follows bike paths and streets with bike lanes. It's an intermediate ride with several climbs throughout the city loop, so feel free to reference the \u003ca href=\"http://www.sfbike.org/download/SF_Bike_Map_2009.pdf\">San Francisco Bike Map\u003c/a> to get approximations of elevation or to plot out an easier course. Be sure to stay well-hydrated, wear a helmet and have fun!\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"300\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&oe=UTF8&msa=0&msid=211174558017915922980.0004a14015d6fe5ef01f6&ll=37.769182,-122.450991&spn=0.078482,0.121528&output=embed\">\u003c/iframe>\u003cbr>View \u003ca href=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&oe=UTF8&msa=0&msid=211174558017915922980.0004a14015d6fe5ef01f6&ll=37.769182,-122.450991&spn=0.078482,0.121528&source=embed\">San Francisco Coffee Ride!\u003c/a> in a larger map\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626408920113%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626408920113%2F&set_id=72157626408920113&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626408920113%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626408920113%2F&set_id=72157626408920113&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Check out more photos from our coffee ride from \u003ca href=\"http://www.flickr.com/photos/bicigirl/sets/72157626478007522/\">Pamela Palma's Flickr set.\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/coffee-ride.jpg\" alt=\"Coffee Ride\" title=\"Coffee Ride\" width=\"300\" height=\"402\" class=\"alignleft size-full wp-image-26761\">On one lovely sunny afternoon in early January, my friend \u003ca href=\"http://www.pamelapalma.com/\">Pamela Palma\u003c/a> and I decided to take a coffee break in the backyard of \u003ca href=\"http://www.visitgeneralstore.com/news/?p=473\">General Store\u003c/a>, a quaint little shop in the Outer Richmond located next door to \u003ca href=\"http://www.troublecoffee.com/\">Trouble Coffee\u003c/a>. We were taking a leisurely bike ride around the city and around 3 o'clock -- that magic hour that's perfect for a little caffeine boost -- we were both craving some coffee. \u003c/p>\n\u003cp>As we sat within the quiet walls of that peaceful sanctuary and sipped our drinks, we came upon the idea of creating an extended version of that day's journey: a bicycle tour that visited several of our favorite \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">coffee shops throughout the city\u003c/a>. As we're both cycling enthusiasts and devotees of good food and drink, this was the perfect blend of our passions. \u003c/p>\n\u003cp>We quickly came up with a list that would loop around the city, thus allowing our friends to burn off some caffeine if they chose to indulge themselves at each location: \u003ca href=\"http://sightglasscoffee.com/\">Sightglass Coffee\u003c/a> in SOMA; just right around the corner at Mission and 7th Street is \u003ca href=\"http://www.delapazcoffee.com/\">De La Paz Coffee\u003c/a> at their new location; \u003ca href=\"http://www.bluebottlecoffee.net/\">Blue Bottle Coffee\u003c/a> at the \u003ca href=\"http://www.ferrybuildingmarketplace.com/\">Ferry Building Marketplace\u003c/a>; \u003ca href=\"http://www.troublecoffee.com/\">Trouble Coffee\u003c/a> on Judah and 46th Street near Ocean Beach; \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a> at \u003ca href=\"http://www.floragrubb.com/idx/index.php\">Flora Grubb Gardens\u003c/a>; and \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a> in the Mission. \u003c/p>\n\u003cp>We set the date for early April and spread the word to our friends. Folks were encouraged to bring their own mugs and a steel stomach. \u003c/p>\n\u003cp>On the bright spring morning of the ride, close to 50 folks showed up for our 25-mile excursion. We hadn't warned any of the shops that we'd be arriving en masse, so our arrival felt a bit like a flash mob descending on the baristas. Their lazy Sunday turned into a Monday morning-like rush, but they were happy to accomodate us one drip coffee at a time. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>After lingering at Sightglass for an hour, we ended up bypassing De La Paz as they were still renovating their new space. Onwards to the Ferry Building, where people also fueled up with Blue Bottle's delicious \u003ca href=\"http://www.flickr.com/photos/bayareabites/5635565178/in/set-72157626408920113\">caramelized Belgian-style waffles\u003c/a>. The energy came in handy as we wove through Fisherman's Wharf, Ft. Mason, zoomed past Crissy Field and climbed up through the hilly Presidio. We spread out along the vast lanes of The Great Highway, which was conveniently closed off for \u003ca href=\"http://www.sundaystreetssf.com/event-info\">Sunday Streets\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.ediblecommunities.com/sanfrancisco/index.php?/Winter-2011/giulietta-carrelli-trouble-coffee.html\">Giulietta Carrelli\u003c/a>, the proprietor of Trouble Coffee, greeted us warmly at our third stop and rang up our orders. Folks filled up on their \u003ca href=\"http://www.flickr.com/photos/bicigirl/5611001712/in/set-72157626478007522\">renowned fresh coconut water\u003c/a> and thick-sliced toast slathered with cinnamon and butter, peanut butter or Nutella. And of course, we guzzled more coffee as there was still lots of riding on the agenda. \u003c/p>\n\u003cp>After a much-needed pit stop at a public bathroom on La Playa, we meandered up the long, slow incline of Sloat Avenue, then cut through to Monterey Boulevard. Alemany Boulevard took us down to Hunter's Point, and we soon descended upon Flora Grubb Gardens, a lovely urban oasis located in Bayview. The line for Ritual Roasters was bit shorter, as people were well-buzzed, hungry for dinner and ready to retire for the day. We made an executive decision to end the tour there and Four Barrel would have to wait another time. \u003c/p>\n\u003cp>Pamela and I were thrilled to discover that we were able to introduce many of our friends to new shops and bike routes within the city. You can try out our route by following the Google Map below. Approximately half of it follows bike paths and streets with bike lanes. It's an intermediate ride with several climbs throughout the city loop, so feel free to reference the \u003ca href=\"http://www.sfbike.org/download/SF_Bike_Map_2009.pdf\">San Francisco Bike Map\u003c/a> to get approximations of elevation or to plot out an easier course. Be sure to stay well-hydrated, wear a helmet and have fun!\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"300\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&oe=UTF8&msa=0&msid=211174558017915922980.0004a14015d6fe5ef01f6&ll=37.769182,-122.450991&spn=0.078482,0.121528&output=embed\">\u003c/iframe>\u003cbr>View \u003ca href=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&oe=UTF8&msa=0&msid=211174558017915922980.0004a14015d6fe5ef01f6&ll=37.769182,-122.450991&spn=0.078482,0.121528&source=embed\">San Francisco Coffee Ride!\u003c/a> in a larger map\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626408920113%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626408920113%2F&set_id=72157626408920113&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626408920113%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626408920113%2F&set_id=72157626408920113&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Check out more photos from our coffee ride from \u003ca href=\"http://www.flickr.com/photos/bicigirl/sets/72157626478007522/\">Pamela Palma's Flickr set.\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tuscan Style Baked Chicken",
"title": "Tuscan Style Baked Chicken",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_skillet_baked_chicken-3.jpg\" alt=\"Skillet Baked Tuscan Style Chicken \" title=\"Skillet Baked Tuscan Style Chicken \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26421\">\u003cbr>\n\u003cem>Skillet Baked Tuscan Style Chicken\u003c/em> \u003c/p>\n\u003cp>Winner winner chicken dinner! There's no shortage of chicken dinners to choose from out there -- \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/03/go-retro-bake-a-whole-chicken/\">baked whole chicken\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/13/chinese-white-cut-chicken-with-ginger-scallion-oil/\">poached chicken\u003c/a>, \u003ca href=\"http://lickmyspoon.com/recipes/the-chicken-or-the-egg/\">glazed chicken\u003c/a>, \u003ca href=\"http://lickmyspoon.com/sfeats/bay-area-fried-chicken-guide/\">fried chicken\u003c/a>…so why is this \u003cstrong>Tuscan Style Baked Chicken\u003c/strong> worth sharing?\u003c/p>\n\u003cp>It is so delicious, if you're in a chicken dinner rut, this is your quick fix. Best of all, this is a \u003cstrong>one skillet meal\u003c/strong> with minimal prep work needed. You'll never guess how easy this is judging from the tender, juicy chicken you get, smothered in roasted tomatoes, melted onions, sweet garlic, rosemary and thyme, and a rich sherry wine sauce. \u003c/p>\n\u003cp>This baked chicken recipe comes from the unlikeliest of places -- my hometown \u003ca href=\"http://www.uppersaddleriverlibrary.org/\">public library\u003c/a>. The place has really spruced up since my days of researching book reports there. And, the community events have beefed up too. Tai Chi? Oh yes. Zumba? Boogie down. The library even hosts Chef Nights where chefs from restaurants in the area come in and do a little demo and tasting. During my last visit home, I accompanied my mom to watch chef/owner \u003cstrong>David Venitelli\u003c/strong> demo some of the northern Italian fare he makes at \u003ca href=\"http://www.giuliosbyharvestmoon.com/\">Giulio's by Harvest Moon\u003c/a> in Tappan, NY. There in the basement of our local public library, Chef Venitelli showed the housewives of Upper Saddle River and me just how easy this dish is to make. \u003c/p>\n\u003cp>Start out with chicken quarters, separated into drumsticks and thighs. Rinse and thoroughly pat them dry. Heat up your skillet and add a few tablespoons of oil, then sear the chicken, skin-side down, until a golden brown crust forms. Then, flip the pieces of chicken over and turn the heat off. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_skillet_baked_chicken-1.jpg\" alt=\"sliced onions over chicken\" title=\"sliced onions over chicken\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26419\">\u003cbr>\n\u003cem>Add sliced onions\u003c/em>\u003c/p>\n\u003cp>To the skillet, add one large onion sliced up, a can of whole peeled tomatoes (I prefer \u003ca href=\"http://en.wikipedia.org/wiki/San_Marzano_tomato\">San Marzano\u003c/a> or \u003ca href=\"http://www.muirglen.com/\">Muir Glen\u003c/a> tomatoes) squished through your fingers, half a dozen cloves of garlic, rosemary, thyme, salt and pepper. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_skillet_baked_chicken-2.jpg\" alt=\"tomatoes, garlic, and seasonings \" title=\"tomatoes, garlic, and seasonings \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26420\">\u003cbr>\n\u003cem>Add tomatoes, garlic, and seasonings \u003c/em>\u003c/p>\n\u003cp>Then, the whole thing goes in the oven where the chicken gets braised in its own juices and those of the onions and tomatoes that melt down. After an hour, take the skillet out and add a cup of sherry. This deglazes all the tasty browned bits on the bottom of the pan and creates a rich sauce. You don't even need to stir anything or scrape the pan, just drizzle the sherry on top. Back into the oven everything goes for another half hour. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And that's it! Dinner is done. The chicken is super moist and falling-off-the-bone tender. The onions get caramelized, the tomatoes and garlic roast up nice and sweet, the herbs get infused throughout, and that sherry wine sauce makes itself. Served over rice, with a side of \u003ca href=\"http://lickmyspoon.com/recipes/potato-smashers/\">Potato Smashers\u003c/a>, and that is one fine chicken dinner. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Baked Chicken Tuscan Style\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cem>This no-fuss skillet chicken gets braised in its own juices with onions, tomatoes, garlic, and herbs. A cup of sherry towards the end of the cook time deglazes and creates a rich sauce.\u003c/em>\u003c/p>\n\u003cp> By \u003cspan class=\"author\">Stephanie Hua\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/skillet-chicken-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/skillet-chicken-2.jpg\" alt=\"Baked Chicken Tuscan Style\" title=\"Baked Chicken Tuscan Style\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26422 photo\">\u003c/a> \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\">1 hr 30 min\u003cspan class=\"value-title\" title=\"PT1H30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong> Total time:\u003c/strong> \u003cspan class=\"duration\">1 hr 50 min\u003cspan class=\"value-title\" title=\"PT1H50M\">\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\">3 chicken quarters, separated into drumsticks and thighs\u003c/li>\n\u003cli class=\"ingredient\">1 large onion\u003c/li>\n\u003cli class=\"ingredient\">6 cloves garlic\u003c/li>\n\u003cli class=\"ingredient\">28 oz can of whole peeled tomatoes, liquid drained (San Marzano or Muir Glen preferred)\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon dried thyme (or a few fresh sprigs)\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon dried rosemary (or a few fresh sprigs)\u003c/li>\n\u003cli class=\"ingredient\">1 cup Amontillado sherry\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon kosher salt \u003c/li>\n\u003cli class=\"ingredient\">1/2 teaspoon white 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 375 F.\u003c/li>\n\u003cli>Rinse and thoroughly pat dry the chicken pieces. Pour a little olive oil in the skillet and place over high heat. Pan-sear the chicken, skin-side down, until golden brown. \u003c/li>\n\u003cli>While the chicken is browning, cut up the onion into half-moon slivers, and peel and smash the garlic. \u003c/li>\n\u003cli>Flip the chicken pieces. To the skillet, add the onion, garlic, tomatoes (squishing them through your fingers so they're broken up -- watch out for the squirting seeds), thyme, and rosemary, distributing everything evenly. Sprinkle the salt and pepper over top.\u003c/li>\n\u003cli>Bake, uncovered, in the oven for 1 hour.\u003c/li>\n\u003cli>Pour the sherry over the entire pan (no stirring needed, just drizzle it over everything) and roast for an additional 30 minutes.\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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"excerpt": "This no-fuss skillet chicken gets braised in its own juices with onions, tomatoes, garlic, and herbs. A cup of sherry towards the end of the cook time deglazes and creates a rich sauce.",
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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_skillet_baked_chicken-3.jpg\" alt=\"Skillet Baked Tuscan Style Chicken \" title=\"Skillet Baked Tuscan Style Chicken \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26421\">\u003cbr>\n\u003cem>Skillet Baked Tuscan Style Chicken\u003c/em> \u003c/p>\n\u003cp>Winner winner chicken dinner! There's no shortage of chicken dinners to choose from out there -- \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/03/go-retro-bake-a-whole-chicken/\">baked whole chicken\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/13/chinese-white-cut-chicken-with-ginger-scallion-oil/\">poached chicken\u003c/a>, \u003ca href=\"http://lickmyspoon.com/recipes/the-chicken-or-the-egg/\">glazed chicken\u003c/a>, \u003ca href=\"http://lickmyspoon.com/sfeats/bay-area-fried-chicken-guide/\">fried chicken\u003c/a>…so why is this \u003cstrong>Tuscan Style Baked Chicken\u003c/strong> worth sharing?\u003c/p>\n\u003cp>It is so delicious, if you're in a chicken dinner rut, this is your quick fix. Best of all, this is a \u003cstrong>one skillet meal\u003c/strong> with minimal prep work needed. You'll never guess how easy this is judging from the tender, juicy chicken you get, smothered in roasted tomatoes, melted onions, sweet garlic, rosemary and thyme, and a rich sherry wine sauce. \u003c/p>\n\u003cp>This baked chicken recipe comes from the unlikeliest of places -- my hometown \u003ca href=\"http://www.uppersaddleriverlibrary.org/\">public library\u003c/a>. The place has really spruced up since my days of researching book reports there. And, the community events have beefed up too. Tai Chi? Oh yes. Zumba? Boogie down. The library even hosts Chef Nights where chefs from restaurants in the area come in and do a little demo and tasting. During my last visit home, I accompanied my mom to watch chef/owner \u003cstrong>David Venitelli\u003c/strong> demo some of the northern Italian fare he makes at \u003ca href=\"http://www.giuliosbyharvestmoon.com/\">Giulio's by Harvest Moon\u003c/a> in Tappan, NY. There in the basement of our local public library, Chef Venitelli showed the housewives of Upper Saddle River and me just how easy this dish is to make. \u003c/p>\n\u003cp>Start out with chicken quarters, separated into drumsticks and thighs. Rinse and thoroughly pat them dry. Heat up your skillet and add a few tablespoons of oil, then sear the chicken, skin-side down, until a golden brown crust forms. Then, flip the pieces of chicken over and turn the heat off. \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/24/2011/04/2011_04_skillet_baked_chicken-1.jpg\" alt=\"sliced onions over chicken\" title=\"sliced onions over chicken\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26419\">\u003cbr>\n\u003cem>Add sliced onions\u003c/em>\u003c/p>\n\u003cp>To the skillet, add one large onion sliced up, a can of whole peeled tomatoes (I prefer \u003ca href=\"http://en.wikipedia.org/wiki/San_Marzano_tomato\">San Marzano\u003c/a> or \u003ca href=\"http://www.muirglen.com/\">Muir Glen\u003c/a> tomatoes) squished through your fingers, half a dozen cloves of garlic, rosemary, thyme, salt and pepper. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_skillet_baked_chicken-2.jpg\" alt=\"tomatoes, garlic, and seasonings \" title=\"tomatoes, garlic, and seasonings \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26420\">\u003cbr>\n\u003cem>Add tomatoes, garlic, and seasonings \u003c/em>\u003c/p>\n\u003cp>Then, the whole thing goes in the oven where the chicken gets braised in its own juices and those of the onions and tomatoes that melt down. After an hour, take the skillet out and add a cup of sherry. This deglazes all the tasty browned bits on the bottom of the pan and creates a rich sauce. You don't even need to stir anything or scrape the pan, just drizzle the sherry on top. Back into the oven everything goes for another half hour. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And that's it! Dinner is done. The chicken is super moist and falling-off-the-bone tender. The onions get caramelized, the tomatoes and garlic roast up nice and sweet, the herbs get infused throughout, and that sherry wine sauce makes itself. Served over rice, with a side of \u003ca href=\"http://lickmyspoon.com/recipes/potato-smashers/\">Potato Smashers\u003c/a>, and that is one fine chicken dinner. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Baked Chicken Tuscan Style\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cem>This no-fuss skillet chicken gets braised in its own juices with onions, tomatoes, garlic, and herbs. A cup of sherry towards the end of the cook time deglazes and creates a rich sauce.\u003c/em>\u003c/p>\n\u003cp> By \u003cspan class=\"author\">Stephanie Hua\u003c/span>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/skillet-chicken-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/skillet-chicken-2.jpg\" alt=\"Baked Chicken Tuscan Style\" title=\"Baked Chicken Tuscan Style\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26422 photo\">\u003c/a> \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\">1 hr 30 min\u003cspan class=\"value-title\" title=\"PT1H30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong> Total time:\u003c/strong> \u003cspan class=\"duration\">1 hr 50 min\u003cspan class=\"value-title\" title=\"PT1H50M\">\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\">3 chicken quarters, separated into drumsticks and thighs\u003c/li>\n\u003cli class=\"ingredient\">1 large onion\u003c/li>\n\u003cli class=\"ingredient\">6 cloves garlic\u003c/li>\n\u003cli class=\"ingredient\">28 oz can of whole peeled tomatoes, liquid drained (San Marzano or Muir Glen preferred)\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon dried thyme (or a few fresh sprigs)\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon dried rosemary (or a few fresh sprigs)\u003c/li>\n\u003cli class=\"ingredient\">1 cup Amontillado sherry\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon kosher salt \u003c/li>\n\u003cli class=\"ingredient\">1/2 teaspoon white 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 375 F.\u003c/li>\n\u003cli>Rinse and thoroughly pat dry the chicken pieces. Pour a little olive oil in the skillet and place over high heat. Pan-sear the chicken, skin-side down, until golden brown. \u003c/li>\n\u003cli>While the chicken is browning, cut up the onion into half-moon slivers, and peel and smash the garlic. \u003c/li>\n\u003cli>Flip the chicken pieces. To the skillet, add the onion, garlic, tomatoes (squishing them through your fingers so they're broken up -- watch out for the squirting seeds), thyme, and rosemary, distributing everything evenly. Sprinkle the salt and pepper over top.\u003c/li>\n\u003cli>Bake, uncovered, in the oven for 1 hour.\u003c/li>\n\u003cli>Pour the sherry over the entire pan (no stirring needed, just drizzle it over everything) and roast for an additional 30 minutes.\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": "Ladurée v. Pierre Hermé Macaron Smackdown",
"title": "Ladurée v. Pierre Hermé Macaron Smackdown",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Header500.jpg\" alt=\"Macaron Taste Test\" title=\"Macaron Taste Test\" width=\"500\" height=\"332\" class=\"aligncenter size-full wp-image-26388\">\u003c/p>\n\u003cp>It's no secret that I'm a fan of sweets, and macarons are at the top of that list. I've \u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\" title=\"Macaron Week\">written about macarons\u003c/a> extensively on my blog, and made hundreds of them while testing \u003ca href=\"http://www.wasabimon.com/archive/i-heart-macarons-hisako-ogita/\" title=\"How to make macarons\">recipes for a macaron cookbook\u003c/a>. I've eaten them at every location in San Francisco that I learned made them, and it's not uncommon for me to BART over to SF just to visit \u003ca href=\"http://www.paulettemacarons.com/\" title=\"Paulette Macarons\">Paulette\u003c/a>. \u003c/p>\n\u003cp>I was in Paris this week, and the very first adventure I went on was to go find the two most famous pastry shops in town and try their macarons. That's right -- I went on a macaron pilgrimage, visiting both \u003ca href=\"http://www.pierreherme.com/e-gourmandises/familly.cgi?id=29&cwsid=3798ph0A000108ph2852530\" title=\"Pierre Hermé\">Pierre Hermé\u003c/a> and \u003ca href=\"http://www.laduree.fr/fr/fabricant/produits/macarons\" title=\"Ladurée\">Ladurée\u003c/a> in the same day. I bought a couple in each location and put them to the test to see who had the better pastry.\u003c/p>\n\u003cp>\u003cem>Ed note: You'll notice I used the term \"pastry\" instead of \"cookie.\" That's because every time I called macarons \"cookies\" in Paris, I was corrected. According to the Parisians I talked to, macarons are most definitely not cookies. Lesson learned!\u003c/em>\u003c/p>\n\u003cp>After a little digging, I learned that both Ladurée and Hermé had locations on Rue Bonaparte, not far from the Seine River. Headed to a perfectly central location on the left bank, I planned my day: I would buy a handful of macarons at each bakery, then enjoy them in the sunshine while sitting along the river. The weather was topping out at 72 degrees that day, and I couldn't think of a better way to spend my afternoon than nibbling gourmet goodies in the Parisian sun. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree11.jpg\" alt=\"Laduree, Paris\" title=\"Laduree, Paris\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-26384\">\u003c/a>\u003c/p>\n\u003cp>My first stop was Ladurée, where the scent of pure sugar wafted out the door and down the street to greet me at the corner, beckoning me to the shopfront. I was immediately swept away by an incredible assortment of pastries in all sizes and colors, including a selection of ten or so flavors of macarons and a handful of larger macarons that were three times the normal size. The decor was delightfully, classically \"French,\" or at least what this American girl thinks of when she dreams of French pastry from thousands of miles away in California. Think rich greens, blues and browns, pinstripes, and matching seafoam-green ribbons on every box. I felt like I was walking into a Parisian pastry fairy tale.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree31.jpg\" alt=\"Laduree, Paris\" title=\"Laduree, Paris\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-26386\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree21.jpg\" alt=\"Laduree, Paris\" title=\"Laduree, Paris\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-26385\">\u003c/a>\u003c/p>\n\u003cp>The line was out the door, but no worry; that gave me plenty of time to gawk without looking like a loafer. After staring in awe at their selection of sweets, I chose two flavors of macarons -- salted caramel and chocolate orange -- and headed out the door to visit Pierre Hermé's shop down the street.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme11.jpg\" alt=\"Pierre Herme\" title=\"Pierre Herme\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-26380\">\u003c/p>\n\u003cp>Pierre Hermé was less classically decorated than Ladurée, and was instead very sleek and stylish. The place was decked out in glass and dark teak-looking wood, rounded out with black accents. Here, the desserts provided all the color to the joint, and I suspect that was the whole point. In the dark environment, each little treat glowed like it was Louis XV's crown jewels. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme31.jpg\" alt=\"Pierre Herme\" title=\"Pierre Herme\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-26382\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme21.jpg\" alt=\"Pierre Herme\" title=\"Pierre Herme\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-26381\">\u003c/a>\u003c/p>\n\u003cp>Here I selected two more macarons -- passion fruit and vanilla olive oil (!!) -- and made my way to the Seine River to put these little jewels of egg white and sugar to the test.\u003c/p>\n\u003cp>\u003cstrong>The Test\u003c/strong>\u003cbr>\nVisually, both shop's macarons were gorgeous. Their colors were bright and they flaunted themselves, unashamed, in the Parisian spring sunshine. The first thing I noticed, though, was that Ladurée's macarons were a little lacking in the filling department, and their shells were a little cracked, while Hermé's macarons were literally bubbling over with filling and the shells were perfectly in-tact, with not a crack to be seen. Upon the first bite, though, it turned out that one of Hermé's macarons -- the passionfruit -- had soaked up the moisture in the filling, making the shell soggy. Also, the passionfruit was really, \u003cem>really\u003c/em> tart, and almost made me turn my face inside out. While I did like the flavor, it was a little shocking considering the fluffy texture of the buttercream filling.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree41.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree41.jpg\" alt=\"Laduree, Paris\" title=\"Laduree, Paris\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-26387\">\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme41.jpg\" alt=\"Pierre Herme\" title=\"Pierre Herme\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-26383\">\u003c/p>\n\u003cp>Here it's important to note that both bakeries use the \u003ca href=\"http://www.wasabimon.com/archive/macaron-recipe/\" title=\"Macaron Recipe\">Italian meringue method for making macarons\u003c/a>, since it yields a more stable batter (anyone who's made macarons knows how \u003ca href=\"http://notsohumblepie.blogspot.com/2010/08/macaron-troubleshooting-new-recipe.html\" title=\"Macaron Troubleshooting\">volatile the process can be\u003c/a>) and a somewhat denser finished product. While Ladurée's macarons had less filling to boast and the shells were a little worse for wear, they both displayed consistency in quality -- the shells were crispy on the outside and soft in the middle, and had a lovely little \u003cem>crunch\u003c/em> when bitten into. Hermé's on the other hand, were softer and lighter, floating on your tongue like little sugary clouds, like the very first bite of cotton candy you tried when you were four years old. \u003c/p>\n\u003cp>Flavor-wise, both were lovely, but I felt that while Ladurée's macarons were more consistently better, Hermé's flavors were more creative. The vanilla olive oil variety was particular unique, and incredibly satisfying, but the passion fruit was a little too much of a sock in the face for me to enjoy it. Ladurée's chocolate orange was smooth and creamy, and the salted caramel divine, but they were flavors I'd expect to see in a macaron, and therefore didn't stand out beyond their high quality of overall flavor.\u003c/p>\n\u003cp>\u003cstrong>The Verdict\u003c/strong>\u003cbr>\nIf I had to pick a winner (and I guess I do, given the title of this post), I'd say that the Macaron Oscar goes to Pierre Hermé, with his vanilla olive oil variety. Hermé also packed in the filling, which made for a better visual experience and a more satisfying first bite, making the overall package a sheer dream. That said, Ladurée certainly held their own in the battle; their macarons were more \u003cem>consistently\u003c/em> good, but the shortage of filling and the cracked shells were kind of a bummer.\u003c/p>\n\u003cp>My final word? Visit both. If you're in the left bank area, the two shops are only like three blocks apart, so stage your own battle!\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Pierre Hermé\u003c/strong>\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Pierre+Herme,+72+Rue+Bonaparte,+75006+Paris&aq=&sll=48.851458,2.332814&sspn=0.006664,0.018196&ie=UTF8&hq=Pierre+Herme,&hnear=72+Rue+Bonaparte,+75006+Paris,+Ile-de-France,+France&z=16&iwloc=A\" title=\"Map to Pierre Herme\">72, rue Bonaparte\u003cbr>\n75006 Paris, France\u003c/a>\u003cbr>\nTel : +33 (1) 43 54 47 77\u003cbr>\nNear the Saint-Germain des Prés Paris Metro station\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Ladurée\u003c/strong>\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Ladur%C3%A9e,+21+Rue+Bonaparte,+75006+Paris,+France&aq=0&sll=37.0625,-95.677068&sspn=32.885543,74.53125&ie=UTF8&hq=Ladur%C3%A9e,&hnear=21+Rue+Bonaparte,+75006+Paris,+Ile-de-France,+France&z=16&iwloc=A\" title=\"Map to Laduree\">21, Rue Bonaparte\u003cbr>\n75006 Paris, France\u003c/a>\u003cbr>\nTel : +33 (1) 44 07 64 87 \u003cbr>\nNear the Saint Sulpice Metro station\u003c/p>\n\n",
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"excerpt": "Ladurée v. Pierre Hermé Macaron Smackdown: Who has the better macaron?",
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"slug": "laduree-v-pierre-herme-macaron-smackdown",
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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/Header500.jpg\" alt=\"Macaron Taste Test\" title=\"Macaron Taste Test\" width=\"500\" height=\"332\" class=\"aligncenter size-full wp-image-26388\">\u003c/p>\n\u003cp>It's no secret that I'm a fan of sweets, and macarons are at the top of that list. I've \u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\" title=\"Macaron Week\">written about macarons\u003c/a> extensively on my blog, and made hundreds of them while testing \u003ca href=\"http://www.wasabimon.com/archive/i-heart-macarons-hisako-ogita/\" title=\"How to make macarons\">recipes for a macaron cookbook\u003c/a>. I've eaten them at every location in San Francisco that I learned made them, and it's not uncommon for me to BART over to SF just to visit \u003ca href=\"http://www.paulettemacarons.com/\" title=\"Paulette Macarons\">Paulette\u003c/a>. \u003c/p>\n\u003cp>I was in Paris this week, and the very first adventure I went on was to go find the two most famous pastry shops in town and try their macarons. That's right -- I went on a macaron pilgrimage, visiting both \u003ca href=\"http://www.pierreherme.com/e-gourmandises/familly.cgi?id=29&cwsid=3798ph0A000108ph2852530\" title=\"Pierre Hermé\">Pierre Hermé\u003c/a> and \u003ca href=\"http://www.laduree.fr/fr/fabricant/produits/macarons\" title=\"Ladurée\">Ladurée\u003c/a> in the same day. I bought a couple in each location and put them to the test to see who had the better pastry.\u003c/p>\n\u003cp>\u003cem>Ed note: You'll notice I used the term \"pastry\" instead of \"cookie.\" That's because every time I called macarons \"cookies\" in Paris, I was corrected. According to the Parisians I talked to, macarons are most definitely not cookies. Lesson learned!\u003c/em>\u003c/p>\n\u003cp>After a little digging, I learned that both Ladurée and Hermé had locations on Rue Bonaparte, not far from the Seine River. Headed to a perfectly central location on the left bank, I planned my day: I would buy a handful of macarons at each bakery, then enjoy them in the sunshine while sitting along the river. The weather was topping out at 72 degrees that day, and I couldn't think of a better way to spend my afternoon than nibbling gourmet goodies in the Parisian sun. \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/24/2011/04/Laduree11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree11.jpg\" alt=\"Laduree, Paris\" title=\"Laduree, Paris\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-26384\">\u003c/a>\u003c/p>\n\u003cp>My first stop was Ladurée, where the scent of pure sugar wafted out the door and down the street to greet me at the corner, beckoning me to the shopfront. I was immediately swept away by an incredible assortment of pastries in all sizes and colors, including a selection of ten or so flavors of macarons and a handful of larger macarons that were three times the normal size. The decor was delightfully, classically \"French,\" or at least what this American girl thinks of when she dreams of French pastry from thousands of miles away in California. Think rich greens, blues and browns, pinstripes, and matching seafoam-green ribbons on every box. I felt like I was walking into a Parisian pastry fairy tale.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree31.jpg\" alt=\"Laduree, Paris\" title=\"Laduree, Paris\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-26386\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree21.jpg\" alt=\"Laduree, Paris\" title=\"Laduree, Paris\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-26385\">\u003c/a>\u003c/p>\n\u003cp>The line was out the door, but no worry; that gave me plenty of time to gawk without looking like a loafer. After staring in awe at their selection of sweets, I chose two flavors of macarons -- salted caramel and chocolate orange -- and headed out the door to visit Pierre Hermé's shop down the street.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme11.jpg\" alt=\"Pierre Herme\" title=\"Pierre Herme\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-26380\">\u003c/p>\n\u003cp>Pierre Hermé was less classically decorated than Ladurée, and was instead very sleek and stylish. The place was decked out in glass and dark teak-looking wood, rounded out with black accents. Here, the desserts provided all the color to the joint, and I suspect that was the whole point. In the dark environment, each little treat glowed like it was Louis XV's crown jewels. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme31.jpg\" alt=\"Pierre Herme\" title=\"Pierre Herme\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-26382\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme21.jpg\" alt=\"Pierre Herme\" title=\"Pierre Herme\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-26381\">\u003c/a>\u003c/p>\n\u003cp>Here I selected two more macarons -- passion fruit and vanilla olive oil (!!) -- and made my way to the Seine River to put these little jewels of egg white and sugar to the test.\u003c/p>\n\u003cp>\u003cstrong>The Test\u003c/strong>\u003cbr>\nVisually, both shop's macarons were gorgeous. Their colors were bright and they flaunted themselves, unashamed, in the Parisian spring sunshine. The first thing I noticed, though, was that Ladurée's macarons were a little lacking in the filling department, and their shells were a little cracked, while Hermé's macarons were literally bubbling over with filling and the shells were perfectly in-tact, with not a crack to be seen. Upon the first bite, though, it turned out that one of Hermé's macarons -- the passionfruit -- had soaked up the moisture in the filling, making the shell soggy. Also, the passionfruit was really, \u003cem>really\u003c/em> tart, and almost made me turn my face inside out. While I did like the flavor, it was a little shocking considering the fluffy texture of the buttercream filling.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree41.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Laduree41.jpg\" alt=\"Laduree, Paris\" title=\"Laduree, Paris\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-26387\">\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Herme41.jpg\" alt=\"Pierre Herme\" title=\"Pierre Herme\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-26383\">\u003c/p>\n\u003cp>Here it's important to note that both bakeries use the \u003ca href=\"http://www.wasabimon.com/archive/macaron-recipe/\" title=\"Macaron Recipe\">Italian meringue method for making macarons\u003c/a>, since it yields a more stable batter (anyone who's made macarons knows how \u003ca href=\"http://notsohumblepie.blogspot.com/2010/08/macaron-troubleshooting-new-recipe.html\" title=\"Macaron Troubleshooting\">volatile the process can be\u003c/a>) and a somewhat denser finished product. While Ladurée's macarons had less filling to boast and the shells were a little worse for wear, they both displayed consistency in quality -- the shells were crispy on the outside and soft in the middle, and had a lovely little \u003cem>crunch\u003c/em> when bitten into. Hermé's on the other hand, were softer and lighter, floating on your tongue like little sugary clouds, like the very first bite of cotton candy you tried when you were four years old. \u003c/p>\n\u003cp>Flavor-wise, both were lovely, but I felt that while Ladurée's macarons were more consistently better, Hermé's flavors were more creative. The vanilla olive oil variety was particular unique, and incredibly satisfying, but the passion fruit was a little too much of a sock in the face for me to enjoy it. Ladurée's chocolate orange was smooth and creamy, and the salted caramel divine, but they were flavors I'd expect to see in a macaron, and therefore didn't stand out beyond their high quality of overall flavor.\u003c/p>\n\u003cp>\u003cstrong>The Verdict\u003c/strong>\u003cbr>\nIf I had to pick a winner (and I guess I do, given the title of this post), I'd say that the Macaron Oscar goes to Pierre Hermé, with his vanilla olive oil variety. Hermé also packed in the filling, which made for a better visual experience and a more satisfying first bite, making the overall package a sheer dream. That said, Ladurée certainly held their own in the battle; their macarons were more \u003cem>consistently\u003c/em> good, but the shortage of filling and the cracked shells were kind of a bummer.\u003c/p>\n\u003cp>My final word? Visit both. If you're in the left bank area, the two shops are only like three blocks apart, so stage your own battle!\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Pierre Hermé\u003c/strong>\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Pierre+Herme,+72+Rue+Bonaparte,+75006+Paris&aq=&sll=48.851458,2.332814&sspn=0.006664,0.018196&ie=UTF8&hq=Pierre+Herme,&hnear=72+Rue+Bonaparte,+75006+Paris,+Ile-de-France,+France&z=16&iwloc=A\" title=\"Map to Pierre Herme\">72, rue Bonaparte\u003cbr>\n75006 Paris, France\u003c/a>\u003cbr>\nTel : +33 (1) 43 54 47 77\u003cbr>\nNear the Saint-Germain des Prés Paris Metro station\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ladurée\u003c/strong>\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Ladur%C3%A9e,+21+Rue+Bonaparte,+75006+Paris,+France&aq=0&sll=37.0625,-95.677068&sspn=32.885543,74.53125&ie=UTF8&hq=Ladur%C3%A9e,&hnear=21+Rue+Bonaparte,+75006+Paris,+Ile-de-France,+France&z=16&iwloc=A\" title=\"Map to Laduree\">21, Rue Bonaparte\u003cbr>\n75006 Paris, France\u003c/a>\u003cbr>\nTel : +33 (1) 44 07 64 87 \u003cbr>\nNear the Saint Sulpice Metro station\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sugar Snap Pea Salad with Mint, Almonds, and Caramelized Onions",
"title": "Sugar Snap Pea Salad with Mint, Almonds, and Caramelized Onions",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_sugar_snap_peas-10.jpg\" alt=\"Sugar Snap Pea Salad\" title=\"Sugar Snap Pea Salad\" width=\"500\" height=\"406\" class=\"alignnone size-full wp-image-26232\">\u003cbr>\n\u003cem>Sugar Snap Pea Salad\u003c/em>\u003c/p>\n\u003cp>Spring Fever has officially hit. Mulch is in the air, mini-skirts are on the streets, and farmers' markets are in full bloom. \u003c/p>\n\u003cp>I couldn't resist these brilliant green \u003cstrong>sugar snap peas\u003c/strong> the other day. Sweet, crunchy, and juicy, I've even been chomping on them raw. Grassy and tender, they taste like pure Spring. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_sugar_snap_peas-2.jpg\" alt=\"Sugar Snap Peas\" title=\"Sugar Snap Peas\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-26227\">\u003cbr>\n\u003cem>Sugar Snap Peas\u003c/em>\u003c/p>\n\u003cp>Snap peas are a cross between snow peas and garden peas. Like the snow pea, the pods are edible; like the garden pea, the pods are round rather than flat. When sugar snap peas are young and in-season like they are now, you don't even need to \"de-string\" them (removing that pesky fibrous strand that runs lengthwise from tip to tip), making them perfect for an easy, light salad. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_sugar_snap_peas-6.jpg\" alt=\"Snap Pea Prep\" title=\"Snap Pea Prep\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26229\">\u003cbr>\n\u003cem>Snap Pea Prep\u003c/em>\u003c/p>\n\u003cp>I blanched the snap peas first for a few minutes before shocking them in an ice bath. This made them tender but still delightfully crunchy. For texture, I shelled half of them, popping out the little round peas, and then julienned the empty pods into matchsticks. The remaining half of the snap peas I left whole, although, you could certainly continue slicing up the whole bunch. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_sugar_snap_peas-3.jpg\" alt=\"Sugar Snap Peas\" title=\"Sugar Snap Peas\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-26228\">\u003cbr>\n\u003cem>Select the plumper/rounder snap peas to shell, they have larger peas inside.\u003c/em>\u003c/p>\n\u003cp>To the sugar snap peas, I added a handful of \u003cstrong>refreshing mint\u003c/strong>, \u003cstrong>toasted almonds\u003c/strong>, and sweet \u003cstrong>caramelized onions\u003c/strong>. The dish is finished off with a simple, brightly acidic vinaigrette of lemon, rice vinegar, and olive oil. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_sugar_snap_peas-8.jpg\" alt=\"onion\" title=\"onion\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26230\">\u003cbr>\n\u003cem>Onion to be caramelized\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This vibrant, fresh green salad is an interesting alternative to your normal leafy salad. It would also make a great substitution for coleslaw given all the crunchy textures.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Sugar Snap Pea Salad with Mint, Almonds, and Caramelized Onions\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cem> A perfect spring salad of tender sugar snap peas, refreshing mint, toasted almonds, and caramelized onions. \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/24/2011/04/2011_04_sugar_snap_peas-9.jpg\" alt=\"Sugar Snap Pea Salad\" title=\"Sugar Snap Pea Salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26231 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\">25 min\u003cspan class=\"value-title\" title=\"PT25M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">30 min\u003cspan class=\"value-title\" title=\"PT30M\">\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 pound sugar snap peas\u003c/li>\n\u003cli class=\"ingredient\">1/2 medium onion\u003c/li>\n\u003cli class=\"ingredient\">1 handful fresh mint leaves (about 1/4 cup chopped) \u003c/li>\n\u003cli class=\"ingredient\">1/4 cup almonds\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 teaspoon lemon zest (from 1 lemon)\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons lemon juice (from 1/2 lemon)\u003c/li>\n\u003cli class=\"ingredient\">Salt to taste\u003c/li>\n\u003cli class=\"ingredient\">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>Bring a pot of salted water to a rolling boil.\u003c/li>\n\u003cli>Meanwhile, chop the onion into half moon slivers. Allow to caramelize over medium-high heat in an oiled sautee pan (about 25 minutes).\u003c/li>\n\u003cli>Wash the sugar snap peas and de-string them if necessary, snapping the tip and removing the fibrous strand running lengthwise. If the snap peas are young though, you won't have to do this. Drop the sugar snap peas into the pot of boiling water. Cook for 2 minutes, then strain out and drop them into an ice bath. \u003c/li>\n\u003cli>Once the snap peas are cooled, strain them out and place half of them in a large bowl. Shell the other half, adding the peas to the bowl. Julienne the remaining pod shells lengthwise and add to the bowl.\u003c/li>\n\u003cli>Roughly chop the mint leaves. Toast and roughly chop the almonds. Add mint, almonds, and caramelized onions to the bowl.\u003c/li>\n\u003cli>Mix together the rice vinegar, olive oil, lemon juice and zest, and drizzle over the salad. Toss well, add salt and pepper to taste. Serve at room temperature or chilled. \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_sugar_snap_peas-10.jpg\" alt=\"Sugar Snap Pea Salad\" title=\"Sugar Snap Pea Salad\" width=\"500\" height=\"406\" class=\"alignnone size-full wp-image-26232\">\u003cbr>\n\u003cem>Sugar Snap Pea Salad\u003c/em>\u003c/p>\n\u003cp>Spring Fever has officially hit. Mulch is in the air, mini-skirts are on the streets, and farmers' markets are in full bloom. \u003c/p>\n\u003cp>I couldn't resist these brilliant green \u003cstrong>sugar snap peas\u003c/strong> the other day. Sweet, crunchy, and juicy, I've even been chomping on them raw. Grassy and tender, they taste like pure Spring. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_sugar_snap_peas-2.jpg\" alt=\"Sugar Snap Peas\" title=\"Sugar Snap Peas\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-26227\">\u003cbr>\n\u003cem>Sugar Snap Peas\u003c/em>\u003c/p>\n\u003cp>Snap peas are a cross between snow peas and garden peas. Like the snow pea, the pods are edible; like the garden pea, the pods are round rather than flat. When sugar snap peas are young and in-season like they are now, you don't even need to \"de-string\" them (removing that pesky fibrous strand that runs lengthwise from tip to tip), making them perfect for an easy, light salad. \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/24/2011/04/2011_04_sugar_snap_peas-6.jpg\" alt=\"Snap Pea Prep\" title=\"Snap Pea Prep\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26229\">\u003cbr>\n\u003cem>Snap Pea Prep\u003c/em>\u003c/p>\n\u003cp>I blanched the snap peas first for a few minutes before shocking them in an ice bath. This made them tender but still delightfully crunchy. For texture, I shelled half of them, popping out the little round peas, and then julienned the empty pods into matchsticks. The remaining half of the snap peas I left whole, although, you could certainly continue slicing up the whole bunch. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_sugar_snap_peas-3.jpg\" alt=\"Sugar Snap Peas\" title=\"Sugar Snap Peas\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-26228\">\u003cbr>\n\u003cem>Select the plumper/rounder snap peas to shell, they have larger peas inside.\u003c/em>\u003c/p>\n\u003cp>To the sugar snap peas, I added a handful of \u003cstrong>refreshing mint\u003c/strong>, \u003cstrong>toasted almonds\u003c/strong>, and sweet \u003cstrong>caramelized onions\u003c/strong>. The dish is finished off with a simple, brightly acidic vinaigrette of lemon, rice vinegar, and olive oil. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_sugar_snap_peas-8.jpg\" alt=\"onion\" title=\"onion\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26230\">\u003cbr>\n\u003cem>Onion to be caramelized\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This vibrant, fresh green salad is an interesting alternative to your normal leafy salad. It would also make a great substitution for coleslaw given all the crunchy textures.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Sugar Snap Pea Salad with Mint, Almonds, and Caramelized Onions\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cem> A perfect spring salad of tender sugar snap peas, refreshing mint, toasted almonds, and caramelized onions. \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/24/2011/04/2011_04_sugar_snap_peas-9.jpg\" alt=\"Sugar Snap Pea Salad\" title=\"Sugar Snap Pea Salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26231 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\">25 min\u003cspan class=\"value-title\" title=\"PT25M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">30 min\u003cspan class=\"value-title\" title=\"PT30M\">\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 pound sugar snap peas\u003c/li>\n\u003cli class=\"ingredient\">1/2 medium onion\u003c/li>\n\u003cli class=\"ingredient\">1 handful fresh mint leaves (about 1/4 cup chopped) \u003c/li>\n\u003cli class=\"ingredient\">1/4 cup almonds\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 teaspoon lemon zest (from 1 lemon)\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons lemon juice (from 1/2 lemon)\u003c/li>\n\u003cli class=\"ingredient\">Salt to taste\u003c/li>\n\u003cli class=\"ingredient\">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>Bring a pot of salted water to a rolling boil.\u003c/li>\n\u003cli>Meanwhile, chop the onion into half moon slivers. Allow to caramelize over medium-high heat in an oiled sautee pan (about 25 minutes).\u003c/li>\n\u003cli>Wash the sugar snap peas and de-string them if necessary, snapping the tip and removing the fibrous strand running lengthwise. If the snap peas are young though, you won't have to do this. Drop the sugar snap peas into the pot of boiling water. Cook for 2 minutes, then strain out and drop them into an ice bath. \u003c/li>\n\u003cli>Once the snap peas are cooled, strain them out and place half of them in a large bowl. Shell the other half, adding the peas to the bowl. Julienne the remaining pod shells lengthwise and add to the bowl.\u003c/li>\n\u003cli>Roughly chop the mint leaves. Toast and roughly chop the almonds. Add mint, almonds, and caramelized onions to the bowl.\u003c/li>\n\u003cli>Mix together the rice vinegar, olive oil, lemon juice and zest, and drizzle over the salad. Toss well, add salt and pepper to taste. Serve at room temperature or chilled. \u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Swaps: Sharing Goodies, Stocking Pantries, One Trade at a Time ",
"title": "Food Swaps: Sharing Goodies, Stocking Pantries, One Trade at a Time ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/food.swap_.group_.jpg\" alt=\"Food swappers checking out the chow at the East Bay Homemade Food Swap in Oakland on Saturday. \" title=\"Food swappers checking out the chow at the East Bay Homemade Food Swap in Oakland on Saturday. \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26177\">\u003cbr>\n\u003cem>Food swappers checking out the chow at the East Bay Homemade Food Swap in Oakland on Saturday. \u003c/em>\u003c/p>\n\u003cp>When in under two weeks \u003cem>The New York Times\u003c/em> runs not just one but two stories on a food phenomenon popping up around the country it's clear there's a trend cooking (from scratch) in kitchens across the country.\u003c/p>\n\u003cp>The food swap is making a comeback. As \u003ca href=\"http://wordstoeatby.blogspot.com/\">Debbie Koenig\u003c/a> notes in her \u003ca href=\"http://www.nytimes.com/2011/03/13/nyregion/13barter.html\">\u003cem>Times\u003c/em> story on an edible exchange in Brooklyn\u003c/a>, there's nothing new about trading, say, currant scones for pickled beets. In the days when doctors made house calls, they sometimes received produce in lieu of payment for services rendered.\u003c/p>\n\u003cp>\u003ca href=\"http://www.facebook.com/ebcafoodswap\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/food.swap_.oakland.200.jpg\" alt=\"Food Swap Oakland flyer\" title=\"Food Swap Oakland flyer\" width=\"200\" height=\"291\" class=\"alignleft size-full wp-image-26160\">\u003c/a>These days, artisan D.I.Y.ers have added a modern, culinary spin to the food swap, which is gaining traction during the lingering economic downturn. The appeal: Discovering new foods, meeting fellow food lovers and stocking the pantry. While home-grown eggs, greens and herbs, along with handcrafted jams, breads and spreads are often in the mix, less common homemade fare like fava leaf pesto, basil liqueur and avocado pound cake may also be up for grabs.\u003c/p>\n\u003cp>On Saturday afternoon at the \u003ca href=\"http://www.facebook.com/ebcafoodswap\">East Bay Homemade Food Swap\u003c/a> 25 mostly female home cooks who hadn't bartered before descended on \u003ca href=\"http://girlonbikewrites.blogspot.com/\">Kendra Poma\u003c/a>'s cozy Oakland bungalow and set up a small space showcasing their wares in anticipation of the silent-auction style swap. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The room was packed, the vibe friendly. A table in the back served as a tasting station, swappers wore name tags, and filled in paper slips describing their offerings. The presentation was impressive for a group of mostly self-taught cooks. A food swap feels like an affordable and accessible way to stock your pantry with both familiar and unusual foods, says \u003ca href=\"http://www.elcielosanto.com/\">Renee Avalos\u003c/a>, a personal chef whose main client is filmmaker \u003ca href=\"http://www.thefutureoffood.com/crew.html\">Deborah Koons Garcia\u003c/a> (\u003cem>\u003ca href=\"http://www.thefutureoffood.com/\">The Future of Food\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://www.symphonyofthesoil.com/\">Symphony of the Soil\u003c/a>\u003c/em>), echoing the sentiment of other attendees.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/food.swap_.kendra-pomo.jpg\" alt=\"Host Kendra Poma makes an edible exchange at the food swap in her home last weekend.\" title=\"Host Kendra Poma makes an edible exchange at the food swap in her home last weekend.\" width=\"500\" height=\"375\" class=\"size-full wp-image-26165\">\u003cbr>\n\u003cem>Host Kendra Poma makes an edible exchange at the food swap in her home last weekend.\u003c/em>\u003c/p>\n\u003cp>Poma, a seasoned clothes swapper who was inspired to hold her own edible exchange after watching \u003ca href=\"http://cookingupastory.com/food-swap\">a video on a Portland food swap\u003c/a>, plans to hold seasonal meet ups; the next event is slated for July. Future swaps will be held in local businesses, which can accommodate a few more swappers, though Poma says about 25 to 30 participants feels about right. \"I like to be able to greet each person as they walk in the door,\" says the 27-year-old.\u003c/p>\n\u003cp>\u003ciframe src=\"http://blip.tv/play/hsEGgpzTKAI.html\" width=\"480\" height=\"300\" frameborder=\"0\">\u003c/iframe>\u003cembed type=\"application/x-shockwave-flash\" src=\"http://a.blip.tv/api.swf#hsEGgpzTKAI\">\u003c/embed>\u003cbr>\n\u003cem>Portland food swap in progress. Video courtesy of \u003ca href=\"http://twitter.com/#!/cookingupastory\">Cooking up a Story\u003c/a>\u003c/em>\u003c/p>\n\u003cp>For the first hour or so people milled about, chatting and checking out the chow. When Poma, who swapped peach-and-ginger kombucha, homegrown herbal teas and vegan boysenberry swirl chocolate cake, announced it was time to start making swaps, the room got really quiet as people focused on taking care of business, scribbling on the swap slips notes like \"I'd like to trade my radish onion relish for a jar of your ginger pear butter.\" Once everyone had had a chance to make their swap choices known the actual trades took place. Informal, verbal requests for unclaimed items followed once written swaps had been honored. The idea, after all, is to go home with different foods.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/food.swap_.collage.500.jpg\" alt=\"An assortment of preserves, pickles, fermented foods, and baked goods for exchange at Saturdays food swap.\" title=\"An assortment of preserves, pickles, fermented foods, and baked goods for exchange at Saturdays food swap.\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-26174\">\u003cbr>\n\u003cem>An assortment of preserves, pickles, fermented foods, and baked goods for exchange at Saturday's food swap.\u003c/em>\u003c/p>\n\u003cp>Surprisingly, a lot of participants polled on the day said they opted to make something new -- be that blood orange marmalade or their mom's kick-arse kim chee -- rather than play it safe with a tried-and-true recipe. Some got ideas for what to bring next time: Drinking vinegars, in the case of Christina Stork, owner of the yarn store \u003ca href=\"http://www.articlepract.com/shop.html\">Article Pract\u003c/a>, who makes fennel, orange, and pomegranate drops.\u003c/p>\n\u003cp>More savory and less sweets, for Keri Keifer of \u003ca href=\"http://blissbake.blogspot.com/\">Grand Avenue Bakeshop\u003c/a>, who felt a small sting of disappointment when one of her proposed swaps was declined. Alas, liqueur maker Andrea Bornschlegel was shying away from sweet treats. In the spirit of the event, though, she swung by at the end and offered Keifer a half full tasting bottle as a token, which Keifer happily accepted.\u003c/p>\n\u003cp>The youngest swapper, budding food entrepreneur Cameron Kaplan, 12, included a cardboard sign about her novelty concoctions on a stick she calls \u003ca href=\"http://www.dessertbite.com/\">Lollicakes\u003c/a>, a savvy strategy that endeared her to many in the crowd.\u003c/p>\n\u003cp>Fueled by social media and a seemingly endless interest in \u003ca href=\"http://lettuceeatkale.com/2009/urban-homestead-an-old-idea-is-new-again/\">urban homesteading\u003c/a>, the edible exchange seems like a natural fit for local food fanciers. While a couple of participants on Saturday had sold goods via the \u003ca href=\"http://foragesf.com/market/\">Underground Market\u003c/a>, they enjoyed the low-key, cash-free nature of the homey food swap. \"It's a great place for me to trade excess inventory or offer a small batch of something, like my green gage plum jam,\" explains Becky Spencer of \u003ca href=\"http://urbanpreserves.wordpress.com/\">Urban Preserves\u003c/a>.\u003c/p>\n\u003cp>Since no money changes hands, such meet ups aren't subject to health department scrutiny, and nobody raised concerns about food safety at Saturday's gathering.\u003c/p>\n\u003cp>Poma ran a smoothly choreographed event, part edible exchange and part social mixer, that went off without a hitch in just under two hours. She advises anyone interested in holding their own swap to visit the \u003ca href=\"http://www.facebook.com/pdxswappers?v=wall\">PDX Swappers Facebook page\u003c/a> and \u003ca href=\"http://hipgirlshome.com/foodswaps/\">The Hip Girl's Guide to Homemaking\u003c/a> for pointers.\u003c/p>\n\u003cp>Other local swaps include canner \u003ca href=\"http://ksolomon.com/\">Karen Solomon\u003c/a>'s monthly \u003ca href=\"http://www.epicurious.com/articlesguides/blogs/editor/2011/02/host-a-baby-food-swap.html\">organic baby food exchange\u003c/a> and \u003ca href=\"http://alittleyum.com/\">Simran Singh and Stacie Dong\u003c/a>'s family dinner swap, both hosted by \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a> in San Francisco and \u003ca href=\"http://www.forageoakland.blogspot.com/\">Forage Oakland\u003c/a>'s occasional produce and preserve exchanges. Coming soon: Belly to Belly Bartermart, hosted by local chef Ellen Johnson, according to \u003ca href=\"http://twitter.com/twyspy\">Twilight Greenaway\u003c/a> in her \u003ca href=\"http://www.nytimes.com/2011/03/25/us/25bcfoodswap.html\">\u003cem>Times\u003c/em> story on the Bay Area's food swap culture\u003c/a>. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Of course, home cooks have been swapping (or simply gifting) preserves, pickles, cakes, and cookies for years in an informal way. Formal swapping, though, adds something a little special to the exchange, explains Keifer, contently filling her backpack with a cornucopia of interesting eats she swapped for her candied peels and cardamom cookies. \u003c/p>\n\u003cblockquote>\u003cp>\"Whether it's Belgian beer, tomatillo sauce, or backyard eggs, you have a sense that someone has really nurtured whatever it is they're exchanging,\" she says. \"Bartering in this kind of setting is a truly underground experience and a great way to network with like-minded people and create community without any money changing hands.\"\u003c/p>\u003c/blockquote>\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/food.swap_.group_.jpg\" alt=\"Food swappers checking out the chow at the East Bay Homemade Food Swap in Oakland on Saturday. \" title=\"Food swappers checking out the chow at the East Bay Homemade Food Swap in Oakland on Saturday. \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26177\">\u003cbr>\n\u003cem>Food swappers checking out the chow at the East Bay Homemade Food Swap in Oakland on Saturday. \u003c/em>\u003c/p>\n\u003cp>When in under two weeks \u003cem>The New York Times\u003c/em> runs not just one but two stories on a food phenomenon popping up around the country it's clear there's a trend cooking (from scratch) in kitchens across the country.\u003c/p>\n\u003cp>The food swap is making a comeback. As \u003ca href=\"http://wordstoeatby.blogspot.com/\">Debbie Koenig\u003c/a> notes in her \u003ca href=\"http://www.nytimes.com/2011/03/13/nyregion/13barter.html\">\u003cem>Times\u003c/em> story on an edible exchange in Brooklyn\u003c/a>, there's nothing new about trading, say, currant scones for pickled beets. In the days when doctors made house calls, they sometimes received produce in lieu of payment for services rendered.\u003c/p>\n\u003cp>\u003ca href=\"http://www.facebook.com/ebcafoodswap\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/food.swap_.oakland.200.jpg\" alt=\"Food Swap Oakland flyer\" title=\"Food Swap Oakland flyer\" width=\"200\" height=\"291\" class=\"alignleft size-full wp-image-26160\">\u003c/a>These days, artisan D.I.Y.ers have added a modern, culinary spin to the food swap, which is gaining traction during the lingering economic downturn. The appeal: Discovering new foods, meeting fellow food lovers and stocking the pantry. While home-grown eggs, greens and herbs, along with handcrafted jams, breads and spreads are often in the mix, less common homemade fare like fava leaf pesto, basil liqueur and avocado pound cake may also be up for grabs.\u003c/p>\n\u003cp>On Saturday afternoon at the \u003ca href=\"http://www.facebook.com/ebcafoodswap\">East Bay Homemade Food Swap\u003c/a> 25 mostly female home cooks who hadn't bartered before descended on \u003ca href=\"http://girlonbikewrites.blogspot.com/\">Kendra Poma\u003c/a>'s cozy Oakland bungalow and set up a small space showcasing their wares in anticipation of the silent-auction style swap. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The room was packed, the vibe friendly. A table in the back served as a tasting station, swappers wore name tags, and filled in paper slips describing their offerings. The presentation was impressive for a group of mostly self-taught cooks. A food swap feels like an affordable and accessible way to stock your pantry with both familiar and unusual foods, says \u003ca href=\"http://www.elcielosanto.com/\">Renee Avalos\u003c/a>, a personal chef whose main client is filmmaker \u003ca href=\"http://www.thefutureoffood.com/crew.html\">Deborah Koons Garcia\u003c/a> (\u003cem>\u003ca href=\"http://www.thefutureoffood.com/\">The Future of Food\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://www.symphonyofthesoil.com/\">Symphony of the Soil\u003c/a>\u003c/em>), echoing the sentiment of other attendees.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/food.swap_.kendra-pomo.jpg\" alt=\"Host Kendra Poma makes an edible exchange at the food swap in her home last weekend.\" title=\"Host Kendra Poma makes an edible exchange at the food swap in her home last weekend.\" width=\"500\" height=\"375\" class=\"size-full wp-image-26165\">\u003cbr>\n\u003cem>Host Kendra Poma makes an edible exchange at the food swap in her home last weekend.\u003c/em>\u003c/p>\n\u003cp>Poma, a seasoned clothes swapper who was inspired to hold her own edible exchange after watching \u003ca href=\"http://cookingupastory.com/food-swap\">a video on a Portland food swap\u003c/a>, plans to hold seasonal meet ups; the next event is slated for July. Future swaps will be held in local businesses, which can accommodate a few more swappers, though Poma says about 25 to 30 participants feels about right. \"I like to be able to greet each person as they walk in the door,\" says the 27-year-old.\u003c/p>\n\u003cp>\u003ciframe src=\"http://blip.tv/play/hsEGgpzTKAI.html\" width=\"480\" height=\"300\" frameborder=\"0\">\u003c/iframe>\u003cembed type=\"application/x-shockwave-flash\" src=\"http://a.blip.tv/api.swf#hsEGgpzTKAI\">\u003c/embed>\u003cbr>\n\u003cem>Portland food swap in progress. Video courtesy of \u003ca href=\"http://twitter.com/#!/cookingupastory\">Cooking up a Story\u003c/a>\u003c/em>\u003c/p>\n\u003cp>For the first hour or so people milled about, chatting and checking out the chow. When Poma, who swapped peach-and-ginger kombucha, homegrown herbal teas and vegan boysenberry swirl chocolate cake, announced it was time to start making swaps, the room got really quiet as people focused on taking care of business, scribbling on the swap slips notes like \"I'd like to trade my radish onion relish for a jar of your ginger pear butter.\" Once everyone had had a chance to make their swap choices known the actual trades took place. Informal, verbal requests for unclaimed items followed once written swaps had been honored. The idea, after all, is to go home with different foods.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/food.swap_.collage.500.jpg\" alt=\"An assortment of preserves, pickles, fermented foods, and baked goods for exchange at Saturdays food swap.\" title=\"An assortment of preserves, pickles, fermented foods, and baked goods for exchange at Saturdays food swap.\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-26174\">\u003cbr>\n\u003cem>An assortment of preserves, pickles, fermented foods, and baked goods for exchange at Saturday's food swap.\u003c/em>\u003c/p>\n\u003cp>Surprisingly, a lot of participants polled on the day said they opted to make something new -- be that blood orange marmalade or their mom's kick-arse kim chee -- rather than play it safe with a tried-and-true recipe. Some got ideas for what to bring next time: Drinking vinegars, in the case of Christina Stork, owner of the yarn store \u003ca href=\"http://www.articlepract.com/shop.html\">Article Pract\u003c/a>, who makes fennel, orange, and pomegranate drops.\u003c/p>\n\u003cp>More savory and less sweets, for Keri Keifer of \u003ca href=\"http://blissbake.blogspot.com/\">Grand Avenue Bakeshop\u003c/a>, who felt a small sting of disappointment when one of her proposed swaps was declined. Alas, liqueur maker Andrea Bornschlegel was shying away from sweet treats. In the spirit of the event, though, she swung by at the end and offered Keifer a half full tasting bottle as a token, which Keifer happily accepted.\u003c/p>\n\u003cp>The youngest swapper, budding food entrepreneur Cameron Kaplan, 12, included a cardboard sign about her novelty concoctions on a stick she calls \u003ca href=\"http://www.dessertbite.com/\">Lollicakes\u003c/a>, a savvy strategy that endeared her to many in the crowd.\u003c/p>\n\u003cp>Fueled by social media and a seemingly endless interest in \u003ca href=\"http://lettuceeatkale.com/2009/urban-homestead-an-old-idea-is-new-again/\">urban homesteading\u003c/a>, the edible exchange seems like a natural fit for local food fanciers. While a couple of participants on Saturday had sold goods via the \u003ca href=\"http://foragesf.com/market/\">Underground Market\u003c/a>, they enjoyed the low-key, cash-free nature of the homey food swap. \"It's a great place for me to trade excess inventory or offer a small batch of something, like my green gage plum jam,\" explains Becky Spencer of \u003ca href=\"http://urbanpreserves.wordpress.com/\">Urban Preserves\u003c/a>.\u003c/p>\n\u003cp>Since no money changes hands, such meet ups aren't subject to health department scrutiny, and nobody raised concerns about food safety at Saturday's gathering.\u003c/p>\n\u003cp>Poma ran a smoothly choreographed event, part edible exchange and part social mixer, that went off without a hitch in just under two hours. She advises anyone interested in holding their own swap to visit the \u003ca href=\"http://www.facebook.com/pdxswappers?v=wall\">PDX Swappers Facebook page\u003c/a> and \u003ca href=\"http://hipgirlshome.com/foodswaps/\">The Hip Girl's Guide to Homemaking\u003c/a> for pointers.\u003c/p>\n\u003cp>Other local swaps include canner \u003ca href=\"http://ksolomon.com/\">Karen Solomon\u003c/a>'s monthly \u003ca href=\"http://www.epicurious.com/articlesguides/blogs/editor/2011/02/host-a-baby-food-swap.html\">organic baby food exchange\u003c/a> and \u003ca href=\"http://alittleyum.com/\">Simran Singh and Stacie Dong\u003c/a>'s family dinner swap, both hosted by \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a> in San Francisco and \u003ca href=\"http://www.forageoakland.blogspot.com/\">Forage Oakland\u003c/a>'s occasional produce and preserve exchanges. Coming soon: Belly to Belly Bartermart, hosted by local chef Ellen Johnson, according to \u003ca href=\"http://twitter.com/twyspy\">Twilight Greenaway\u003c/a> in her \u003ca href=\"http://www.nytimes.com/2011/03/25/us/25bcfoodswap.html\">\u003cem>Times\u003c/em> story on the Bay Area's food swap culture\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of course, home cooks have been swapping (or simply gifting) preserves, pickles, cakes, and cookies for years in an informal way. Formal swapping, though, adds something a little special to the exchange, explains Keifer, contently filling her backpack with a cornucopia of interesting eats she swapped for her candied peels and cardamom cookies. \u003c/p>\n\u003cblockquote>\u003cp>\"Whether it's Belgian beer, tomatillo sauce, or backyard eggs, you have a sense that someone has really nurtured whatever it is they're exchanging,\" she says. \"Bartering in this kind of setting is a truly underground experience and a great way to network with like-minded people and create community without any money changing hands.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Polpettone alla Toscano, or Tuscan Meatballs Recipe",
"title": "Polpettone alla Toscano, or Tuscan Meatballs Recipe",
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"content": "\u003cp>In the United States, we have this idea that Italian meatballs are best piled on top of a huge mound of spaghetti noodles. Remember the song, spaghetti with meatballs, all covered with cheese? Well, the only way I've come across \u003cem>polpette\u003c/em> en Italia is on their own, usually in a simple, tart \u003cem>pomodoro\u003c/em> sauce. I've eaten polpette everywhere from Bologna to Brindisi, and while there are subtle differences in each region's traditional recipe, not once have I seen a menu offering \u003cem>spaghetti con polpette\u003c/em>. \u003c/p>\n\u003cp>Perhaps they serve spaghetti with meatballs somewhere in the country (and if you know where, please feel free to chime in), but according to my friend's mom Angela, an incredible home cook in the Puglia region, meatballs are generally served on their own in the \u003cem>second piatti\u003c/em> (second course), while pasta is served separately for the \u003cem>primi piatti\u003c/em> course, or first course.\u003c/p>\n\u003cp>These days I'm in \u003cem>Firenze\u003c/em>, or Florence, so the recipe I'm going to share with you is uniquely \u003cem>fiorentino\u003c/em>. This dish comes from the kind woman who runs the hotel I'm staying at, who, when it came up in conversation that I was writing this post, was all too excited to share a bit of her family's culinary history with the rest of the world. Her only condition was that I not mention her name and that I should inform you all that \u003ca href=\"http://www.wasabimon.com/archive/review-the-pioneer-woman-cooks-comfort-meatballs/\" title=\"American Meatball Recipe\">American meatballs\u003c/a> are missing the \u003ca href=\"http://www.wasabimon.com/archive/hickorys-bacon-wrapped-chicken-recipe/\" title=\"Bacon Wrapped Chicken\">necessary addition of cured pork\u003c/a>, and that on all of her trips to the states, she had to stop ordering meatballs because they were too bland for her. So, there you go. More bacon!\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Polpettone alla Toscano (Tuscan Meatballs Recipe)\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>\u003cem>This meatball recipe comes to you straight from Florence, Italy, highlighting the best of Tuscan cooking.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/italian-meatballs-recipe.jpg\" alt=\"Italian Meatballs Recipe\" title=\"Italian Meatballs Recipe\" width=\"425\" height=\"282\" class=\"aligncenter size-full wp-image-26033 photo\">\u003cbr>\n By \u003cspan class=\"author\">Stephanie Stiavetti\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">30 min \u003cspan class=\"value-title\" title=\"PT30M\">\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\">1 hour 10 min \u003cspan class=\"value-title\" title=\"PT1H10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">makes 8 meatballs, enough to feed 2 people as an entree\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1/4 cup breadcrumbs \u003c/li>\n\u003cli class=\"ingredient\">1/2 cup milk, at room temperature\u003c/li>\n\u003cli class=\"ingredient\">1 pound ground beef\u003c/li>\n\u003cli class=\"ingredient\">1/4 pound prosciutto, chopped fine\u003c/li>\n\u003cli class=\"ingredient\">1 egg, beaten\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon salt \u003c/li>\n\u003cli class=\"ingredient\">1/4 cup freshly chopped parsley\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup grated \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/28/if-you-grate-the-cheese-be-grateful-for-the-rind/\" title=\"Pasta ala Parmigiano Reggian Recipe\">Parmesan cheese\u003c/a> (get the good stuff -- trust me!)\u003c/li>\n\u003cli class=\"ingredient\">1 cup white flour \u003c/li>\n\u003cli class=\"ingredient\">4 tablespoons extra-virgin olive oil \u003c/li>\n\u003cli class=\"ingredient\">3 tablespoon grated carrot\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup finely minced onion \u003c/li>\n\u003cli class=\"ingredient\">1/4 cup white wine\u003c/li>\n\u003cli class=\"ingredient\">2 cups \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/21/tomatoes-an-addiction-early-girl-tomato-sauce/\" title=\"Tomato Sauce Recipe\">tomato sauce\u003c/a>\u003c/li>\n\u003cli class=\"ingredient\">Parmesan cheese for garnish\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Soak the breadcrumbs in milk for five minutes. Strains and squeeze to remove excess milk, then loosen crumbed and spread over a plate.\u003c/li>\n\u003cli>In a large bowl, mix together with the beef, prosciutto, egg, parsley and Parmesan cheese. Mix well with your hands.\u003c/li>\n\u003cli> Moisten your hands with a little water and form the meat into 8 meatballs of the same size. Be sure to pack them well and not leave any openings, otherwise the meatballs will fall apart while cooking. Place the flour into a small bowl and roll the meatballs lightly in the flour until evenly coated. \u003c/li>\n\u003cli> In a large sauté pan with a lid, heat the olive oil over medium heat. \u003cem>Gently\u003c/em> brown meatballs all over, allowing a nice, savory crust to form. Turn the heat to low.\u003c/li>\n\u003cli> To the pan add the carrot and onion. Cook gently just until the vegetables start to brown, then pour in white wine and tomato sauce. Allow to cook, uncovered, for 5 minutes, nudging occasionally with a spatula to keep them from sticking to the bottom of the pan. Gently turn meatballs over, cover the pan, and finish cooking until they are cooked through, about 7 more minutes, again nudging to prevent sticking. If you like, you can remove the meatballs from the pan and continue cooking the sauce, uncovered, until it thickens.\u003c/li>\n\u003cli> Allow meatballs to rest for 5 minutes before serving. Serve meatballs hot, covered with tomato sauce and garnished with parmesan cheese. Also, feel free to serve these bad boys on a sandwich with a little provolone, which is most definitely Italian!\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\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In the United States, we have this idea that Italian meatballs are best piled on top of a huge mound of spaghetti noodles. Remember the song, spaghetti with meatballs, all covered with cheese? Well, the only way I've come across \u003cem>polpette\u003c/em> en Italia is on their own, usually in a simple, tart \u003cem>pomodoro\u003c/em> sauce. I've eaten polpette everywhere from Bologna to Brindisi, and while there are subtle differences in each region's traditional recipe, not once have I seen a menu offering \u003cem>spaghetti con polpette\u003c/em>. \u003c/p>\n\u003cp>Perhaps they serve spaghetti with meatballs somewhere in the country (and if you know where, please feel free to chime in), but according to my friend's mom Angela, an incredible home cook in the Puglia region, meatballs are generally served on their own in the \u003cem>second piatti\u003c/em> (second course), while pasta is served separately for the \u003cem>primi piatti\u003c/em> course, or first course.\u003c/p>\n\u003cp>These days I'm in \u003cem>Firenze\u003c/em>, or Florence, so the recipe I'm going to share with you is uniquely \u003cem>fiorentino\u003c/em>. This dish comes from the kind woman who runs the hotel I'm staying at, who, when it came up in conversation that I was writing this post, was all too excited to share a bit of her family's culinary history with the rest of the world. Her only condition was that I not mention her name and that I should inform you all that \u003ca href=\"http://www.wasabimon.com/archive/review-the-pioneer-woman-cooks-comfort-meatballs/\" title=\"American Meatball Recipe\">American meatballs\u003c/a> are missing the \u003ca href=\"http://www.wasabimon.com/archive/hickorys-bacon-wrapped-chicken-recipe/\" title=\"Bacon Wrapped Chicken\">necessary addition of cured pork\u003c/a>, and that on all of her trips to the states, she had to stop ordering meatballs because they were too bland for her. So, there you go. More bacon!\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Polpettone alla Toscano (Tuscan Meatballs Recipe)\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>\u003cem>This meatball recipe comes to you straight from Florence, Italy, highlighting the best of Tuscan cooking.\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/italian-meatballs-recipe.jpg\" alt=\"Italian Meatballs Recipe\" title=\"Italian Meatballs Recipe\" width=\"425\" height=\"282\" class=\"aligncenter size-full wp-image-26033 photo\">\u003cbr>\n By \u003cspan class=\"author\">Stephanie Stiavetti\u003c/span>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">30 min \u003cspan class=\"value-title\" title=\"PT30M\">\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\">1 hour 10 min \u003cspan class=\"value-title\" title=\"PT1H10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">makes 8 meatballs, enough to feed 2 people as an entree\u003c/span>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1/4 cup breadcrumbs \u003c/li>\n\u003cli class=\"ingredient\">1/2 cup milk, at room temperature\u003c/li>\n\u003cli class=\"ingredient\">1 pound ground beef\u003c/li>\n\u003cli class=\"ingredient\">1/4 pound prosciutto, chopped fine\u003c/li>\n\u003cli class=\"ingredient\">1 egg, beaten\u003c/li>\n\u003cli class=\"ingredient\">1 teaspoon salt \u003c/li>\n\u003cli class=\"ingredient\">1/4 cup freshly chopped parsley\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup grated \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/28/if-you-grate-the-cheese-be-grateful-for-the-rind/\" title=\"Pasta ala Parmigiano Reggian Recipe\">Parmesan cheese\u003c/a> (get the good stuff -- trust me!)\u003c/li>\n\u003cli class=\"ingredient\">1 cup white flour \u003c/li>\n\u003cli class=\"ingredient\">4 tablespoons extra-virgin olive oil \u003c/li>\n\u003cli class=\"ingredient\">3 tablespoon grated carrot\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup finely minced onion \u003c/li>\n\u003cli class=\"ingredient\">1/4 cup white wine\u003c/li>\n\u003cli class=\"ingredient\">2 cups \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/09/21/tomatoes-an-addiction-early-girl-tomato-sauce/\" title=\"Tomato Sauce Recipe\">tomato sauce\u003c/a>\u003c/li>\n\u003cli class=\"ingredient\">Parmesan cheese for garnish\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Soak the breadcrumbs in milk for five minutes. Strains and squeeze to remove excess milk, then loosen crumbed and spread over a plate.\u003c/li>\n\u003cli>In a large bowl, mix together with the beef, prosciutto, egg, parsley and Parmesan cheese. Mix well with your hands.\u003c/li>\n\u003cli> Moisten your hands with a little water and form the meat into 8 meatballs of the same size. Be sure to pack them well and not leave any openings, otherwise the meatballs will fall apart while cooking. Place the flour into a small bowl and roll the meatballs lightly in the flour until evenly coated. \u003c/li>\n\u003cli> In a large sauté pan with a lid, heat the olive oil over medium heat. \u003cem>Gently\u003c/em> brown meatballs all over, allowing a nice, savory crust to form. Turn the heat to low.\u003c/li>\n\u003cli> To the pan add the carrot and onion. Cook gently just until the vegetables start to brown, then pour in white wine and tomato sauce. Allow to cook, uncovered, for 5 minutes, nudging occasionally with a spatula to keep them from sticking to the bottom of the pan. Gently turn meatballs over, cover the pan, and finish cooking until they are cooked through, about 7 more minutes, again nudging to prevent sticking. If you like, you can remove the meatballs from the pan and continue cooking the sauce, uncovered, until it thickens.\u003c/li>\n\u003cli> Allow meatballs to rest for 5 minutes before serving. Serve meatballs hot, covered with tomato sauce and garnished with parmesan cheese. Also, feel free to serve these bad boys on a sandwich with a little provolone, which is most definitely Italian!\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\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Danny Meyer Documentary: The Restaurateur",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_danny_meyer-1.jpg\" alt=\"danny meyer and roger sherman\" title=\"danny meyer and roger sherman\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26016\">\u003cbr>\n\u003cem>Danny Meyer (left) and Roger Sherman (right)\u003c/em>\u003c/p>\n\u003cp>You know it's going to be a good day when it starts with a \u003ca href=\"http://lickmyspoon.com/nyeats/shack-stack-crack-shake-shack-ny/\">Shack Stack\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_03_shake-shack-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_03_shake-shack-1.jpg\" alt=\"shack stack at shake shack\" title=\"shack stack at shake shack\" width=\"373\" height=\"500\" class=\"alignnone size-full wp-image-26015\">\u003c/a>\u003cbr>\n\u003cem>Shack Stack (Shake Shack, NYC)\u003c/em>\u003c/p>\n\u003cp>With plans later that evening to attend a screening of the \u003ca href=\"http://www.ushgnyc.com/\">Danny Meyer\u003c/a> documentary, \u003ca href=\"http://www.florentinefilms.com/sherman/films/the-restauranteur/\">The Restaurateur\u003c/a>, followed by dinner at \u003ca href=\"http://www.themodernnyc.com/\">The Modern\u003c/a>…well, it was shaping up to be a full-fledged \u003cstrong>Danny Meyer Day\u003c/strong>. And I could not have been happier about it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_danny_meyer-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_danny_meyer-2.jpg\" alt=\"scallops at the modern\" title=\"scallops at the modern\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-26017\">\u003c/a>\u003cbr>\n\u003cem>Grilled Diver Scallops with roasted beets, swiss chard, and hazelnuts (The Modern, NYC)\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I've been a big fan of Meyer and his bevy of top notch restaurants for awhile now. As a fresh grad on the bottom of the corporate totem pole, while other pretty young things were shoe shopping, I added to my slush fund for dinner at \u003ca href=\"http://www.elevenmadisonpark.com/\">Eleven Madison Park\u003c/a>. When I discovered that my then-boyfriend-now-husband lived a few convenient blocks away from \u003ca href=\"http://www.bluesmoke.com/blue/index.html\">Blue Smoke\u003c/a> and their \u003cem>killer\u003c/em> mac & cheese, I knew it was a good omen. When I left New York for SF, I requested my friends bid me farewell at \u003ca href=\"http://www.shakeshack.com/\">Shake Shack\u003c/a> (still one of my ultimate happy places in life), with burgers and frozen custard shakes under the warm summer city night sky in Madison Square Park. \u003c/p>\n\u003cp>Later on, as my career has taken a turn into the food world, I've found renewed respect and admiration for the hospitality empire Danny Meyer has built. His book, \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/10/21/danny-meyer-at-the-commonwealth-club/\">Setting the Table\u003c/a>, is probably the closest thing to a business book I'll ever read. It delves into Meyer's business philosophy of \"enlightened hospitality\" and how it is the corner stone of every decision made, from staffing and training to building up the community surrounding a restaurant. Here's one of my favorite passages that has stuck with me: \u003c/p>\n\u003cblockquote>\u003cp>\"People duck as a natural reflex when something is hurled at them. Similarly, the excellence reflex is a natural reaction to fix something that isn't right, or to improve something that could be better. The \u003cstrong>excellence reflex\u003c/strong> is rooted in instinct and upbringing, and then constantly honed through awareness, caring, and practice. The overarching concern to do the right thing well is something we can't train for. Either it's there or it isn't. So we need to train how to hire for it.\"\u003c/p>\u003c/blockquote>\n\u003cp> -- Danny Meyer, \u003cem>Setting the Table\u003c/em> (pg. 142)\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Setting-Table-Transforming-Hospitality-Business/dp/0060742755\">Setting the Table\u003c/a> was written after Meyer had reached great success with eleven New York establishments under his belt. Filmed thirteen years ago, \u003cem>\u003cstrong>The Restaurateur\u003c/strong>\u003c/em> follows Meyer through a more uncertain time, documenting the whirlwind of simultaneously opening \u003cstrong>Eleven Madison Park\u003c/strong> and \u003cstrong>Tabla\u003c/strong> in 1998. The film is a blast from the past, seeing a Meyer as a young entrepreneur taking his first steps into the scary territory of expansion. The stress is palpable as deadlines fly by and the paint is literally still drying two hours before opening. The anticipation and little joys are captured moments like chef Kerry Heffernan meticulously measuring the height of the pots hanging over his burners (can't risk getting a concussion during service), or chef Floyd Cardoz creating what would later become a signature dish at Tabla. It's also a trip to see Tom Colicchio (then executive chef of \u003ca href=\"http://www.gramercytavern.com/\">Gramercy Tavern\u003c/a>) with hair.\u003c/p>\n\u003cp>Much has changed since the movie was made. Meyer has seen his first restaurant closing with \u003cstrong>Tabla\u003c/strong> shuttering in December 2010. Peruvian restaurateur \u003cstrong>Gastón Acurio\u003c/strong>, who opened \u003ca href=\"http://www.lamarcebicheria.com/web/index.php\">La Mar Cebicheria\u003c/a> on the Embarcadero, has plans to open a cevicheria in the space by August. Chef \u003cstrong>Floyd Cardoz\u003c/strong> will be keeping busy though as the chef of \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2011/03/08/north-end-grill-will-be-danny-meyers-downtown-restaurant/\">North End Grill\u003c/a>, Meyer's new restaurant in Battery Park City set to open towards the end of the year. You can also catch Cardoz on the next season of \u003cem>Top Chef Masters\u003c/em>. \u003cstrong>Eleven Madison Park\u003c/strong> still stands proudly with its four stars from \u003cem>The New York Times\u003c/em> under the leadership of chef \u003cstrong>Daniel Humm\u003c/strong>. \u003c/p>\n\u003cp>Meanwhile, Danny Meyer's \u003ca href=\"http://www.ushgnyc.com/\">Union Square Hospitality Group\u003c/a> continues to grow as we speak. \u003ca href=\"http://whitney.org/Visit/Cafe\">Untitled\u003c/a> recently opened at the Whitney, and the \u003ca href=\"http://www.shakeshack.com/\">Shake Shack\u003c/a> empire expands to DC (coming soon, Spring 2011), Westport, CT (Summer 2011), even the Middle East (Dubai just opened; Kuwait City coming in Summer 2011). There was a time when Meyer would only consider opening a new restaurant within walking distance of his existing restaurants. That rule has given away to one which allows him to continue promoting from within, creating growth opportunities for valued talent to keep rising within the company. Enlightened hospitality at its core. And great burgers for all. \u003c/p>\n\u003cp>\u003ca href=\"http://firstrunfeatures.com/restaurateurdvd.html\">The Restaurateur\u003c/a> is available on DVD and soon to be released on \u003ca href=\"http://www.netflix.com/Movie/The-Restaurateur/70169904?strkid=622772456_0_0&lnkctr=srchrd-sr&strackid=71e530f9d12e75aa_0_srl&trkid=222336\">Netflix\u003c/a>. \u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/13710775\" width=\"500\" height=\"375\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/13710775\">The RESTAURATEUR trailer\u003c/a> from \u003ca href=\"http://vimeo.com/user1880216\">Roger Sherman, Florentine Films\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_danny_meyer-1.jpg\" alt=\"danny meyer and roger sherman\" title=\"danny meyer and roger sherman\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-26016\">\u003cbr>\n\u003cem>Danny Meyer (left) and Roger Sherman (right)\u003c/em>\u003c/p>\n\u003cp>You know it's going to be a good day when it starts with a \u003ca href=\"http://lickmyspoon.com/nyeats/shack-stack-crack-shake-shack-ny/\">Shack Stack\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_03_shake-shack-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_03_shake-shack-1.jpg\" alt=\"shack stack at shake shack\" title=\"shack stack at shake shack\" width=\"373\" height=\"500\" class=\"alignnone size-full wp-image-26015\">\u003c/a>\u003cbr>\n\u003cem>Shack Stack (Shake Shack, NYC)\u003c/em>\u003c/p>\n\u003cp>With plans later that evening to attend a screening of the \u003ca href=\"http://www.ushgnyc.com/\">Danny Meyer\u003c/a> documentary, \u003ca href=\"http://www.florentinefilms.com/sherman/films/the-restauranteur/\">The Restaurateur\u003c/a>, followed by dinner at \u003ca href=\"http://www.themodernnyc.com/\">The Modern\u003c/a>…well, it was shaping up to be a full-fledged \u003cstrong>Danny Meyer Day\u003c/strong>. And I could not have been happier about it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_danny_meyer-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/2011_04_danny_meyer-2.jpg\" alt=\"scallops at the modern\" title=\"scallops at the modern\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-26017\">\u003c/a>\u003cbr>\n\u003cem>Grilled Diver Scallops with roasted beets, swiss chard, and hazelnuts (The Modern, NYC)\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I've been a big fan of Meyer and his bevy of top notch restaurants for awhile now. As a fresh grad on the bottom of the corporate totem pole, while other pretty young things were shoe shopping, I added to my slush fund for dinner at \u003ca href=\"http://www.elevenmadisonpark.com/\">Eleven Madison Park\u003c/a>. When I discovered that my then-boyfriend-now-husband lived a few convenient blocks away from \u003ca href=\"http://www.bluesmoke.com/blue/index.html\">Blue Smoke\u003c/a> and their \u003cem>killer\u003c/em> mac & cheese, I knew it was a good omen. When I left New York for SF, I requested my friends bid me farewell at \u003ca href=\"http://www.shakeshack.com/\">Shake Shack\u003c/a> (still one of my ultimate happy places in life), with burgers and frozen custard shakes under the warm summer city night sky in Madison Square Park. \u003c/p>\n\u003cp>Later on, as my career has taken a turn into the food world, I've found renewed respect and admiration for the hospitality empire Danny Meyer has built. His book, \u003ca href=\"http://ww2.kqed.org/bayareabites/2006/10/21/danny-meyer-at-the-commonwealth-club/\">Setting the Table\u003c/a>, is probably the closest thing to a business book I'll ever read. It delves into Meyer's business philosophy of \"enlightened hospitality\" and how it is the corner stone of every decision made, from staffing and training to building up the community surrounding a restaurant. Here's one of my favorite passages that has stuck with me: \u003c/p>\n\u003cblockquote>\u003cp>\"People duck as a natural reflex when something is hurled at them. Similarly, the excellence reflex is a natural reaction to fix something that isn't right, or to improve something that could be better. The \u003cstrong>excellence reflex\u003c/strong> is rooted in instinct and upbringing, and then constantly honed through awareness, caring, and practice. The overarching concern to do the right thing well is something we can't train for. Either it's there or it isn't. So we need to train how to hire for it.\"\u003c/p>\u003c/blockquote>\n\u003cp> -- Danny Meyer, \u003cem>Setting the Table\u003c/em> (pg. 142)\u003c/p>\n\u003cp>\u003ca href=\"http://www.amazon.com/Setting-Table-Transforming-Hospitality-Business/dp/0060742755\">Setting the Table\u003c/a> was written after Meyer had reached great success with eleven New York establishments under his belt. Filmed thirteen years ago, \u003cem>\u003cstrong>The Restaurateur\u003c/strong>\u003c/em> follows Meyer through a more uncertain time, documenting the whirlwind of simultaneously opening \u003cstrong>Eleven Madison Park\u003c/strong> and \u003cstrong>Tabla\u003c/strong> in 1998. The film is a blast from the past, seeing a Meyer as a young entrepreneur taking his first steps into the scary territory of expansion. The stress is palpable as deadlines fly by and the paint is literally still drying two hours before opening. The anticipation and little joys are captured moments like chef Kerry Heffernan meticulously measuring the height of the pots hanging over his burners (can't risk getting a concussion during service), or chef Floyd Cardoz creating what would later become a signature dish at Tabla. It's also a trip to see Tom Colicchio (then executive chef of \u003ca href=\"http://www.gramercytavern.com/\">Gramercy Tavern\u003c/a>) with hair.\u003c/p>\n\u003cp>Much has changed since the movie was made. Meyer has seen his first restaurant closing with \u003cstrong>Tabla\u003c/strong> shuttering in December 2010. Peruvian restaurateur \u003cstrong>Gastón Acurio\u003c/strong>, who opened \u003ca href=\"http://www.lamarcebicheria.com/web/index.php\">La Mar Cebicheria\u003c/a> on the Embarcadero, has plans to open a cevicheria in the space by August. Chef \u003cstrong>Floyd Cardoz\u003c/strong> will be keeping busy though as the chef of \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2011/03/08/north-end-grill-will-be-danny-meyers-downtown-restaurant/\">North End Grill\u003c/a>, Meyer's new restaurant in Battery Park City set to open towards the end of the year. You can also catch Cardoz on the next season of \u003cem>Top Chef Masters\u003c/em>. \u003cstrong>Eleven Madison Park\u003c/strong> still stands proudly with its four stars from \u003cem>The New York Times\u003c/em> under the leadership of chef \u003cstrong>Daniel Humm\u003c/strong>. \u003c/p>\n\u003cp>Meanwhile, Danny Meyer's \u003ca href=\"http://www.ushgnyc.com/\">Union Square Hospitality Group\u003c/a> continues to grow as we speak. \u003ca href=\"http://whitney.org/Visit/Cafe\">Untitled\u003c/a> recently opened at the Whitney, and the \u003ca href=\"http://www.shakeshack.com/\">Shake Shack\u003c/a> empire expands to DC (coming soon, Spring 2011), Westport, CT (Summer 2011), even the Middle East (Dubai just opened; Kuwait City coming in Summer 2011). There was a time when Meyer would only consider opening a new restaurant within walking distance of his existing restaurants. That rule has given away to one which allows him to continue promoting from within, creating growth opportunities for valued talent to keep rising within the company. Enlightened hospitality at its core. And great burgers for all. \u003c/p>\n\u003cp>\u003ca href=\"http://firstrunfeatures.com/restaurateurdvd.html\">The Restaurateur\u003c/a> is available on DVD and soon to be released on \u003ca href=\"http://www.netflix.com/Movie/The-Restaurateur/70169904?strkid=622772456_0_0&lnkctr=srchrd-sr&strackid=71e530f9d12e75aa_0_srl&trkid=222336\">Netflix\u003c/a>. \u003c/p>\n\u003cp>\u003ciframe src=\"http://player.vimeo.com/video/13710775\" width=\"500\" height=\"375\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://vimeo.com/13710775\">The RESTAURATEUR trailer\u003c/a> from \u003ca href=\"http://vimeo.com/user1880216\">Roger Sherman, Florentine Films\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bunny on the Table",
"title": "Bunny on the Table",
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"content": "\u003cp>Here at Bay Area Bites, we believe in equal-opportunity coverage. So, while yesterday's post gave you tips on finding \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/05/a-very-vegan-Easter/\">vegan marshmallow chicks and dairy-free chocolate bunnies\u003c/a>, today we're going to tell you how get those rabbits out of the Easter basket and onto the table!\u003c/p>\n\u003cp>Yes, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/16/eating-cute/\">rabbits are cute\u003c/a>. However, if you choose to eat meat, you should know that they're also lean, tasty, and take limited time & resources to reach market size, making them a practical and sustainable meat source. \u003c/p>\n\u003cp>When I was a restaurant critic, I always ordered rabbit when I found it on local menus. Why? First, because I liked it, and secondly, because it was very nice to have something different to write about for a change; there's only so many ways you can describe a steak, a chicken breast, or a piece of halibut. But, oh, the looks of pleading I got if I dared urge any of my dining companions to order it instead! Those Easter-bunny associations are strong. \u003c/p>\n\u003cp>There's no real reason to be squeamish about rabbit. Unlike, say, kidneys, brains, or blood sausage, there's nothing dramatic, weirdly textured, pungent or funky about rabbit. Yes, it does have a slight resemblance to chicken, but with a silky, meatier texture that's all its own. \u003c/p>\n\u003cp>In Italy, its mild flavor makes it a popular baby food; little jars of \u003cem>coniglio\u003c/em> line the shelves at the supermercado and the farmacia. Rabbits were counted among the domesticated courtyard animals, like chickens and guinea fowl, that were one step closer to the house than livestock like cows, sheep, and goats.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A small but growing number of local gardeners are adding a few rabbits to their backyard mix of chickens and bees. However, if you're not quite up to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/04/the-perennial-plate-bunnies-the-farm-and-the-kitchen/\">raising (and dispatching) your own rabbit\u003c/a>, you can still find local, humanely-raised rabbits in the Bay Area. \u003c/p>\n\u003cp>In the East Bay, you can find 3-lb Jones Farm rabbits from Santa Rosa for $10/lb at the \u003ca href=\"http://www.marinsunfarms.com\">Marin Sun Farms\u003c/a> butcher shop in \u003ca href=\"http://www.rockridgemarkethall.com\">Rockridge Market Hall\u003c/a>. At \u003ca href=\"http://www.avedanos.com\">Avedano's Holly Park Market\u003c/a> in San Francisco, rabbits from \u003ca href=\"http://www.devilsgulchranch.com\">Devil's Gulch Ranch\u003c/a> in West Marin arrive every Friday, where the 3-to-4 lb rabbits are $30 apiece. (They are also sold at the \u003ca href=\"http://www.agriculturalinstitute.org\">Marin Civic Center Farmers Market\u003c/a> on Sundays from 9am-1pm) \u003c/p>\n\u003cp>Being a lean meat, rabbit benefits from a little enrichment during the cooking process. You can go the Italian way, browning it in olive oil and then braising it with tomatoes and herbs, perhaps a splash of balsamic vinegar. The French prefer it lavished with mustard and cream, baked to a fragrant golden brown, and it's this version that I'm sharing with you today, adapted from a recipe in former Chez Panisse chef David Tanis's first book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579653464/kqedorg-20\">A Platter of Figs and Other Recipes\u003c/a>. It's rich but simple, a luscious amalgam of mustard, thyme, and cream, with bacon on top to add crispness and smoky depth. \u003c/p>\n\u003cp>Unless you have a sharp cleaver and a steady hand, it's wise to ask your butcher to divide your rabbit into serving pieces for you. At Marin Sun, the butcher tells me there are many, many ways to divvy up a bunny; we settle for separating out the legs (the meaty haunches and back legs, and the narrower front legs and shoulders), then chopping the rest of the body (the saddle) into 6 even pieces. Like a chicken, the more muscular legs take longer to cook; he advises putting the back legs in first, followed by the front legs 15 minutes later, and the saddle pieces 15 minutes after that. He also suggests, for my next rabbit, that I get the saddle boned out in one piece. Spread out, rubbed with fresh herbs and garlic, rolled and tied, then grilled or roasted, it becomes a kind of rabbit porchetta, easy to serve and eat. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What to accompany them? Why, carrots, of course. Tanis suggests simmering equal parts peeled potatoes and carrots in salted water, then draining and mashing them with a lump of butter, a generous pinch of saffron, and enough milk or creme fraiche to make it smooth and creamy. \u003c/p>\n\u003cfieldset>\n\u003clegend>Recipe: Mustardy Rabbit for Spring\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Mustard and cream gives rabbit a savory, golden-brown coating in this lovely spring dish.\u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Stephanie Rosenbaum\u003c/span>\u003cbr>\nAdapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579653464/kqedorg-20\">A Platter of Figs and Other Recipes\u003c/a> by David Tanis. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/rabbit500.jpg\" alt=\"mustardy rabbit\" title=\"mustardy rabbit\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-25995 photo\">\u003c/p>\n\u003cp> \u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">2 hrs 20 min \u003cspan class=\"value-title\" title=\"PT2H20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">1 hr \u003cspan class=\"value-title\" title=\"PT1H\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">3 hrs 20 min\u003cspan class=\"value-title\" title=\"PT3H20M\">\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 rabbit, approximately 3 lbs, cut into 8 pieces\u003c/li>\n\u003cli class=\"ingredient\">salt to taste\u003c/li>\n\u003cli class=\"ingredient\">freshly ground pepper to taste\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup Dijon-style mustard\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup grainy mustard or 2 tbsp whole mustard seeds, roughly crushed\u003c/li>\n\u003cli class=\"ingredient\">1 cup crème fraîche\u003c/li>\n\u003cli class=\"ingredient\">6 cloves garlic, minced\u003c/li>\n\u003cli class=\"ingredient\">grated rind and juice of 1 lemon\u003c/li>\n\u003cli class=\"ingredient\">several sprigs fresh thyme, leaves stripped from stems\u003c/li>\n\u003cli class=\"ingredient\">1/4 lb bacon (approximately 4-5 strips) or pancetta\u003c/li>\n\u003cli class=\"ingredient\">1/3 cup white wine or chicken broth\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Pat rabbit dry, then rub with salt and pepper. In a large, shallow bowl, mix mustards, crème fraîche, lemon rind and juice, garlic, and thyme. Put rabbit pieces into the bowl and turn to coat. Let marinate for a couple of hours at room temperature, or refrigerate overnight. \u003c/li>\n\u003cli>If rabbit's been chilled, let it come back to room temperature. Preheat oven to 400F. Put back legs into a shallow earthenware or ceramic baking dish. Drape a piece of bacon over legs. Pour in wine or broth.\u003c/li>\n\u003cli>Bake for 15 minutes, then add forelegs, draping another piece of bacon over them. Bake for an additional 15 minutes, then add saddle pieces. Drape the remaining pieces of bacon over the pieces. Bake for approximately 30 minutes, turning occasionally as they brown, until juices are reduced and rabbit pieces are golden brown.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Here at Bay Area Bites, we believe in equal-opportunity coverage. So, while yesterday's post gave you tips on finding \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/05/a-very-vegan-Easter/\">vegan marshmallow chicks and dairy-free chocolate bunnies\u003c/a>, today we're going to tell you how get those rabbits out of the Easter basket and onto the table!\u003c/p>\n\u003cp>Yes, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/16/eating-cute/\">rabbits are cute\u003c/a>. However, if you choose to eat meat, you should know that they're also lean, tasty, and take limited time & resources to reach market size, making them a practical and sustainable meat source. \u003c/p>\n\u003cp>When I was a restaurant critic, I always ordered rabbit when I found it on local menus. Why? First, because I liked it, and secondly, because it was very nice to have something different to write about for a change; there's only so many ways you can describe a steak, a chicken breast, or a piece of halibut. But, oh, the looks of pleading I got if I dared urge any of my dining companions to order it instead! Those Easter-bunny associations are strong. \u003c/p>\n\u003cp>There's no real reason to be squeamish about rabbit. Unlike, say, kidneys, brains, or blood sausage, there's nothing dramatic, weirdly textured, pungent or funky about rabbit. Yes, it does have a slight resemblance to chicken, but with a silky, meatier texture that's all its own. \u003c/p>\n\u003cp>In Italy, its mild flavor makes it a popular baby food; little jars of \u003cem>coniglio\u003c/em> line the shelves at the supermercado and the farmacia. Rabbits were counted among the domesticated courtyard animals, like chickens and guinea fowl, that were one step closer to the house than livestock like cows, sheep, and goats.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A small but growing number of local gardeners are adding a few rabbits to their backyard mix of chickens and bees. However, if you're not quite up to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/04/the-perennial-plate-bunnies-the-farm-and-the-kitchen/\">raising (and dispatching) your own rabbit\u003c/a>, you can still find local, humanely-raised rabbits in the Bay Area. \u003c/p>\n\u003cp>In the East Bay, you can find 3-lb Jones Farm rabbits from Santa Rosa for $10/lb at the \u003ca href=\"http://www.marinsunfarms.com\">Marin Sun Farms\u003c/a> butcher shop in \u003ca href=\"http://www.rockridgemarkethall.com\">Rockridge Market Hall\u003c/a>. At \u003ca href=\"http://www.avedanos.com\">Avedano's Holly Park Market\u003c/a> in San Francisco, rabbits from \u003ca href=\"http://www.devilsgulchranch.com\">Devil's Gulch Ranch\u003c/a> in West Marin arrive every Friday, where the 3-to-4 lb rabbits are $30 apiece. (They are also sold at the \u003ca href=\"http://www.agriculturalinstitute.org\">Marin Civic Center Farmers Market\u003c/a> on Sundays from 9am-1pm) \u003c/p>\n\u003cp>Being a lean meat, rabbit benefits from a little enrichment during the cooking process. You can go the Italian way, browning it in olive oil and then braising it with tomatoes and herbs, perhaps a splash of balsamic vinegar. The French prefer it lavished with mustard and cream, baked to a fragrant golden brown, and it's this version that I'm sharing with you today, adapted from a recipe in former Chez Panisse chef David Tanis's first book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579653464/kqedorg-20\">A Platter of Figs and Other Recipes\u003c/a>. It's rich but simple, a luscious amalgam of mustard, thyme, and cream, with bacon on top to add crispness and smoky depth. \u003c/p>\n\u003cp>Unless you have a sharp cleaver and a steady hand, it's wise to ask your butcher to divide your rabbit into serving pieces for you. At Marin Sun, the butcher tells me there are many, many ways to divvy up a bunny; we settle for separating out the legs (the meaty haunches and back legs, and the narrower front legs and shoulders), then chopping the rest of the body (the saddle) into 6 even pieces. Like a chicken, the more muscular legs take longer to cook; he advises putting the back legs in first, followed by the front legs 15 minutes later, and the saddle pieces 15 minutes after that. He also suggests, for my next rabbit, that I get the saddle boned out in one piece. Spread out, rubbed with fresh herbs and garlic, rolled and tied, then grilled or roasted, it becomes a kind of rabbit porchetta, easy to serve and eat. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What to accompany them? Why, carrots, of course. Tanis suggests simmering equal parts peeled potatoes and carrots in salted water, then draining and mashing them with a lump of butter, a generous pinch of saffron, and enough milk or creme fraiche to make it smooth and creamy. \u003c/p>\n\u003cfieldset>\n\u003clegend>Recipe: Mustardy Rabbit for Spring\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>Mustard and cream gives rabbit a savory, golden-brown coating in this lovely spring dish.\u003c/em>\u003c/p>\n\u003cp>By \u003cspan class=\"author\">Stephanie Rosenbaum\u003c/span>\u003cbr>\nAdapted from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1579653464/kqedorg-20\">A Platter of Figs and Other Recipes\u003c/a> by David Tanis. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/rabbit500.jpg\" alt=\"mustardy rabbit\" title=\"mustardy rabbit\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-25995 photo\">\u003c/p>\n\u003cp> \u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">2 hrs 20 min \u003cspan class=\"value-title\" title=\"PT2H20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">1 hr \u003cspan class=\"value-title\" title=\"PT1H\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">3 hrs 20 min\u003cspan class=\"value-title\" title=\"PT3H20M\">\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 rabbit, approximately 3 lbs, cut into 8 pieces\u003c/li>\n\u003cli class=\"ingredient\">salt to taste\u003c/li>\n\u003cli class=\"ingredient\">freshly ground pepper to taste\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup Dijon-style mustard\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup grainy mustard or 2 tbsp whole mustard seeds, roughly crushed\u003c/li>\n\u003cli class=\"ingredient\">1 cup crème fraîche\u003c/li>\n\u003cli class=\"ingredient\">6 cloves garlic, minced\u003c/li>\n\u003cli class=\"ingredient\">grated rind and juice of 1 lemon\u003c/li>\n\u003cli class=\"ingredient\">several sprigs fresh thyme, leaves stripped from stems\u003c/li>\n\u003cli class=\"ingredient\">1/4 lb bacon (approximately 4-5 strips) or pancetta\u003c/li>\n\u003cli class=\"ingredient\">1/3 cup white wine or chicken broth\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Pat rabbit dry, then rub with salt and pepper. In a large, shallow bowl, mix mustards, crème fraîche, lemon rind and juice, garlic, and thyme. Put rabbit pieces into the bowl and turn to coat. Let marinate for a couple of hours at room temperature, or refrigerate overnight. \u003c/li>\n\u003cli>If rabbit's been chilled, let it come back to room temperature. Preheat oven to 400F. Put back legs into a shallow earthenware or ceramic baking dish. Drape a piece of bacon over legs. Pour in wine or broth.\u003c/li>\n\u003cli>Bake for 15 minutes, then add forelegs, draping another piece of bacon over them. Bake for an additional 15 minutes, then add saddle pieces. Drape the remaining pieces of bacon over the pieces. Bake for approximately 30 minutes, turning occasionally as they brown, until juices are reduced and rabbit pieces are golden brown.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Very Vegan Easter",
"title": "A Very Vegan Easter",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Easter is coming up, and what better way to prepare than by planning out all the sweet treats you and the children in your life will be devouring? Vegans love Easter candy just as much as the next person, and, luckily, many vegan candy makers are happy to oblige. Below is a round-up of what is available (we wanted to give you early notice, since many of these may have to be ordered and shipped). \u003c/p>\n\u003cp>Just remember that while the Easter bunny is adorable and fluffy, it is always best to stick to the chocolate variety. Please don't purchase a rabbit for your child as \u003ca href=\"http://www.aspca.org/pet-care/small-pet-care/rabbits-as-easter-gifts.aspx\">an Easter gift\u003c/a>. Every year thousands or rabbits are bought as cute gifts who then end up being abandoned at animal control where they will almost certainly be euthanized, or thrown out into the wild, which results in certain death in a matter of days. Rabbits can live for up to 12 years and require just as much care as a cat or dog who they equal in intelligence and emotional bond to humans (they know their names and can be litter-trained!). The responsibility and the the fact that they do not enjoy being cuddled and held (they prefer you hang out next to them instead) often turn owners off soon after purchase, resulting in their abandonment. However, if you do feel that you or your child can (after doing proper research and meeting with a rabbit organization) adopt a bunny into your family, please seek out a rescue organization and not a breeder or pet store. \u003ca href=\"http://www.saveabunny.org/\">SaveABunny\u003c/a> is an award-winning, wonderful organization that is truly a leader in \u003ca href=\"http://www.saveabunny.org/about/why-do-rabbits-need-rescue\">rabbit rescue\u003c/a> and they are always looking for good homes for their rescues. And if you cannot adopt but still want to give some love to a bunny, then \u003ca href=\"http://www.saveabunny.org/donate\">donate money\u003c/a>, \u003ca href=\"http://www.saveabunny.org/sponsor\">sponsor a rabbit\u003c/a>, or \u003ca href=\"http://www.saveabunny.org/donate/supplies\">give supplies\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>And now for the candy:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Who doesn't adore Cadbury Cream Eggs? This intensely sugary treat was an Easter staple during most people's childhoods. Luckily, \u003ca href=\"http://vegansaurus.com/\">vegansaurus\u003c/a> just did a \u003ca href=\"http://vegansaurus.com/post/4261446063/vegan-cadbury-creme-egg-taste-off\">\"Vegan Cadbury Creme Egg TASTE OFF!\"\u003c/a> and has two great options they recommend that mimic the creamy candy perfectly.\n\u003cp>\u003ca href=\"http://www.etsy.com/listing/71325820/vegan-cadbury-eggs\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Etsy%E2%80%99s-Queenbalch-vegan-easter-eggs-2-300x211.png\" alt=\"Etsy’s Queenbalch vegan easter eggs\" title=\"Etsy’s Queenbalch vegan easter eggs\" width=\"300\" height=\"211\" class=\"alignnone size-medium wp-image-25890\">\u003c/a>\u003ca href=\"http://www.veganstore.com/product/25/vegan-easter\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/VeganSweets-vanilla-creme-eggs-300x209.png\" alt=\"VeganSweets vanilla creme eggs\" title=\"VeganSweets vanilla creme eggs\" width=\"300\" height=\"209\" class=\"alignnone size-medium wp-image-25891\">\u003c/a>\u003cbr>\n\u003cem>\u003ca href=\"http://www.etsy.com/listing/71325820/vegan-cadbury-eggs\">Vegan \"Cadbury\" Eggs from Queenbalch on Etsy\u003c/a> and \u003ca href=\"http://www.veganstore.com/product/25/vegan-easter\">VeganSweets Vanilla Cream Eggs at Pangea\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Photos by Laura Beck of vegansaurus\u003c/em>\u003c/p>\u003c/li>\n\u003cli>Everyone knows those sugar-covered, brightly-colored, fluffy chicks and bunnies that appear in stores every year. Unfortunately Peeps are made of marshmallows, which contain gelatin. So they are actually not even vegetarian, let alone vegan. But masters of vegan marshmallows, Chicago Soy Dairy and Sweet and Sara, are here to satisfy our cravings.\n\u003cp>\u003ca href=\"http://www.cosmosveganshoppe.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=CSDT&Category_Code=EG&Product_Count=1\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/chicago-soy-dairy-tweets1-300x227.jpg\" alt=\"chicago soy dairy tweets\" title=\"chicago soy dairy tweets\" width=\"300\" height=\"227\" class=\"alignnone size-medium wp-image-25921\">\u003c/a>\u003ca href=\"http://www.cosmosveganshoppe.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=SSEPS&Category_Code=EG&Product_Count=0\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/peeperslarge-300x210.jpg\" alt=\"Sweet and Sara Peepers and Skippers\" title=\"Sweet and Sara Peepers and Skippers\" width=\"300\" height=\"210\" class=\"alignnone size-medium wp-image-25922\">\u003c/a>\u003cbr>\n\u003cem>\u003ca href=\"http://www.chicagosoydairy.com/products/\">Chicago Soy Dairy's\u003c/a> Tweets available at \u003ca href=\"http://www.cosmosveganshoppe.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=CSDT&Category_Code=EG&Product_Count=1\">Cosmo's Vegan Shoppe\u003c/a> (photo by \u003ca href=\"http://www.quarrygirl.com/2011/03/26/dandies-tweets-vegan-peeps-now-available/\">Quarry Girl\u003c/a>) and \u003ca href=\"http://sweetandsara.com/products.php#easter\">Sweet and Sara's Easter Peepers and Skippers \u003c/a> available at \u003ca href=\"http://sweetandsara.com/products.php#easter\">Sweet and Sara's shop\u003c/a> or \u003ca href=\"http://www.cosmosveganshoppe.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=SSEPS&Category_Code=EG&Product_Count=0\">Cosmo's\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\u003c/li>\n\u003cli>Purveyors of fine vegan chocolates, Sjaak's never disappoints for holiday (and everyday!) vegan chocolates. You can go for a tub of \u003ca href=\"http://sjaaks.com/product_molds/show/87\">simple easter eggs\u003c/a> or a an \u003ca href=\"http://sjaaks.com/product_molds/show/152\">adorable box of truffles\u003c/a>. But my favorite is the chocolate bunny basket.\u003cbr>\n\u003ca href=\"http://sjaaks.com/product_molds/show/172\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Sjaaks-Bunny-Basket1.jpg\" alt=\"Sjaak's Bunny Basket\" title=\"Sjaak's Bunny Basket\" width=\"300\" height=\"441\" class=\"alignnone size-full wp-image-25927\">\u003c/a>\u003cbr>\n\u003ca href=\"http://sjaaks.com/product_molds/show/172\">\u003cem>Sjaak's Organic Bunny in Basket\u003c/em>\u003c/a>\u003c/li>\n\u003cli>Finally, here is a great line of candy bars from \u003ca href=\"http://www.gomaxgofoods.com/\">Go Max Go\u003c/a>. They are not specifically for Easter, but they are damn good and, thankfully, available year-round. Meant to mimic chocolate bars we all know well--like Snickers, 3 Musketeers, Milky Way, and Almond Joy--these bars use creamy rice milk chocolate to envelope nuts, coconut, and vegan caramel and nougat. The company is coming out with peanut butter cups and a crispy rice bar very soon.\n\u003cp>\u003ca href=\"http://www.gomaxgofoods.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Go-Max-Go-Candy-Bars1-300x250.jpg\" alt=\"Go Max Go Candy Bars\" title=\"Go Max Go Candy Bars\" width=\"300\" height=\"250\" class=\"alignnone size-medium wp-image-25929\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.gomaxgofoods.com/\">\u003cem>Go Max Go rice milk candy bars\u003c/em>\u003c/a>\u003c/p>\u003c/li>\n\u003c/ol>\n\u003cp>If you still can't decide on what to buy, check out the other Easter selections at \u003ca href=\"http://store.veganessentials.com/easter-gift-ideas-c108.aspx\">Vegan Essentials\u003c/a>, \u003ca href=\"http://www.cosmosveganshoppe.com/Merchant2/merchant.mvc?Screen=CTGY&Category_Code=EG\">Cosmo's Vegan Shoppe\u003c/a>, \u003ca href=\"http://www.veganstore.com/category/s?keyword=Easter\">Pangea\u003c/a>, and \u003ca href=\"http://sjaaks.com/categories/show/Easter\">Sjaak's\u003c/a>. \u003c/p>\n\u003cp>And if you want to forgo candy all together and focus on just decorating some eggs, pick up a few \u003ca href=\"http://www.squidoo.com/painting-easter-eggs\">wooden\u003c/a> or \u003ca href=\"http://thisisvegan.blogspot.com/2010/04/cardboard-egg-decorating.html\">cardboard\u003c/a> eggs at your local craft store, and get painting!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Happy Easter, everyone!\u003c/p>\n\n",
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"excerpt": "Easter is coming up, and what better way to prepare than by planning out all the sweet treats you and the children in your life will be devouring? Vegans love Easter candy just as much as the next person, and, luckily, many vegan candy makers are happy to oblige.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Easter is coming up, and what better way to prepare than by planning out all the sweet treats you and the children in your life will be devouring? Vegans love Easter candy just as much as the next person, and, luckily, many vegan candy makers are happy to oblige. Below is a round-up of what is available (we wanted to give you early notice, since many of these may have to be ordered and shipped). \u003c/p>\n\u003cp>Just remember that while the Easter bunny is adorable and fluffy, it is always best to stick to the chocolate variety. Please don't purchase a rabbit for your child as \u003ca href=\"http://www.aspca.org/pet-care/small-pet-care/rabbits-as-easter-gifts.aspx\">an Easter gift\u003c/a>. Every year thousands or rabbits are bought as cute gifts who then end up being abandoned at animal control where they will almost certainly be euthanized, or thrown out into the wild, which results in certain death in a matter of days. Rabbits can live for up to 12 years and require just as much care as a cat or dog who they equal in intelligence and emotional bond to humans (they know their names and can be litter-trained!). The responsibility and the the fact that they do not enjoy being cuddled and held (they prefer you hang out next to them instead) often turn owners off soon after purchase, resulting in their abandonment. However, if you do feel that you or your child can (after doing proper research and meeting with a rabbit organization) adopt a bunny into your family, please seek out a rescue organization and not a breeder or pet store. \u003ca href=\"http://www.saveabunny.org/\">SaveABunny\u003c/a> is an award-winning, wonderful organization that is truly a leader in \u003ca href=\"http://www.saveabunny.org/about/why-do-rabbits-need-rescue\">rabbit rescue\u003c/a> and they are always looking for good homes for their rescues. And if you cannot adopt but still want to give some love to a bunny, then \u003ca href=\"http://www.saveabunny.org/donate\">donate money\u003c/a>, \u003ca href=\"http://www.saveabunny.org/sponsor\">sponsor a rabbit\u003c/a>, or \u003ca href=\"http://www.saveabunny.org/donate/supplies\">give supplies\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>And now for the candy:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Who doesn't adore Cadbury Cream Eggs? This intensely sugary treat was an Easter staple during most people's childhoods. Luckily, \u003ca href=\"http://vegansaurus.com/\">vegansaurus\u003c/a> just did a \u003ca href=\"http://vegansaurus.com/post/4261446063/vegan-cadbury-creme-egg-taste-off\">\"Vegan Cadbury Creme Egg TASTE OFF!\"\u003c/a> and has two great options they recommend that mimic the creamy candy perfectly.\n\u003cp>\u003ca href=\"http://www.etsy.com/listing/71325820/vegan-cadbury-eggs\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Etsy%E2%80%99s-Queenbalch-vegan-easter-eggs-2-300x211.png\" alt=\"Etsy’s Queenbalch vegan easter eggs\" title=\"Etsy’s Queenbalch vegan easter eggs\" width=\"300\" height=\"211\" class=\"alignnone size-medium wp-image-25890\">\u003c/a>\u003ca href=\"http://www.veganstore.com/product/25/vegan-easter\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/VeganSweets-vanilla-creme-eggs-300x209.png\" alt=\"VeganSweets vanilla creme eggs\" title=\"VeganSweets vanilla creme eggs\" width=\"300\" height=\"209\" class=\"alignnone size-medium wp-image-25891\">\u003c/a>\u003cbr>\n\u003cem>\u003ca href=\"http://www.etsy.com/listing/71325820/vegan-cadbury-eggs\">Vegan \"Cadbury\" Eggs from Queenbalch on Etsy\u003c/a> and \u003ca href=\"http://www.veganstore.com/product/25/vegan-easter\">VeganSweets Vanilla Cream Eggs at Pangea\u003c/a>\u003c/em>\u003cbr>\n\u003cem>Photos by Laura Beck of vegansaurus\u003c/em>\u003c/p>\u003c/li>\n\u003cli>Everyone knows those sugar-covered, brightly-colored, fluffy chicks and bunnies that appear in stores every year. Unfortunately Peeps are made of marshmallows, which contain gelatin. So they are actually not even vegetarian, let alone vegan. But masters of vegan marshmallows, Chicago Soy Dairy and Sweet and Sara, are here to satisfy our cravings.\n\u003cp>\u003ca href=\"http://www.cosmosveganshoppe.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=CSDT&Category_Code=EG&Product_Count=1\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/chicago-soy-dairy-tweets1-300x227.jpg\" alt=\"chicago soy dairy tweets\" title=\"chicago soy dairy tweets\" width=\"300\" height=\"227\" class=\"alignnone size-medium wp-image-25921\">\u003c/a>\u003ca href=\"http://www.cosmosveganshoppe.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=SSEPS&Category_Code=EG&Product_Count=0\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/peeperslarge-300x210.jpg\" alt=\"Sweet and Sara Peepers and Skippers\" title=\"Sweet and Sara Peepers and Skippers\" width=\"300\" height=\"210\" class=\"alignnone size-medium wp-image-25922\">\u003c/a>\u003cbr>\n\u003cem>\u003ca href=\"http://www.chicagosoydairy.com/products/\">Chicago Soy Dairy's\u003c/a> Tweets available at \u003ca href=\"http://www.cosmosveganshoppe.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=CSDT&Category_Code=EG&Product_Count=1\">Cosmo's Vegan Shoppe\u003c/a> (photo by \u003ca href=\"http://www.quarrygirl.com/2011/03/26/dandies-tweets-vegan-peeps-now-available/\">Quarry Girl\u003c/a>) and \u003ca href=\"http://sweetandsara.com/products.php#easter\">Sweet and Sara's Easter Peepers and Skippers \u003c/a> available at \u003ca href=\"http://sweetandsara.com/products.php#easter\">Sweet and Sara's shop\u003c/a> or \u003ca href=\"http://www.cosmosveganshoppe.com/Merchant2/merchant.mvc?Screen=PROD&Product_Code=SSEPS&Category_Code=EG&Product_Count=0\">Cosmo's\u003c/a>.\u003cbr>\n\u003c/em>\u003c/p>\u003c/li>\n\u003cli>Purveyors of fine vegan chocolates, Sjaak's never disappoints for holiday (and everyday!) vegan chocolates. You can go for a tub of \u003ca href=\"http://sjaaks.com/product_molds/show/87\">simple easter eggs\u003c/a> or a an \u003ca href=\"http://sjaaks.com/product_molds/show/152\">adorable box of truffles\u003c/a>. But my favorite is the chocolate bunny basket.\u003cbr>\n\u003ca href=\"http://sjaaks.com/product_molds/show/172\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Sjaaks-Bunny-Basket1.jpg\" alt=\"Sjaak's Bunny Basket\" title=\"Sjaak's Bunny Basket\" width=\"300\" height=\"441\" class=\"alignnone size-full wp-image-25927\">\u003c/a>\u003cbr>\n\u003ca href=\"http://sjaaks.com/product_molds/show/172\">\u003cem>Sjaak's Organic Bunny in Basket\u003c/em>\u003c/a>\u003c/li>\n\u003cli>Finally, here is a great line of candy bars from \u003ca href=\"http://www.gomaxgofoods.com/\">Go Max Go\u003c/a>. They are not specifically for Easter, but they are damn good and, thankfully, available year-round. Meant to mimic chocolate bars we all know well--like Snickers, 3 Musketeers, Milky Way, and Almond Joy--these bars use creamy rice milk chocolate to envelope nuts, coconut, and vegan caramel and nougat. The company is coming out with peanut butter cups and a crispy rice bar very soon.\n\u003cp>\u003ca href=\"http://www.gomaxgofoods.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/Go-Max-Go-Candy-Bars1-300x250.jpg\" alt=\"Go Max Go Candy Bars\" title=\"Go Max Go Candy Bars\" width=\"300\" height=\"250\" class=\"alignnone size-medium wp-image-25929\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.gomaxgofoods.com/\">\u003cem>Go Max Go rice milk candy bars\u003c/em>\u003c/a>\u003c/p>\u003c/li>\n\u003c/ol>\n\u003cp>If you still can't decide on what to buy, check out the other Easter selections at \u003ca href=\"http://store.veganessentials.com/easter-gift-ideas-c108.aspx\">Vegan Essentials\u003c/a>, \u003ca href=\"http://www.cosmosveganshoppe.com/Merchant2/merchant.mvc?Screen=CTGY&Category_Code=EG\">Cosmo's Vegan Shoppe\u003c/a>, \u003ca href=\"http://www.veganstore.com/category/s?keyword=Easter\">Pangea\u003c/a>, and \u003ca href=\"http://sjaaks.com/categories/show/Easter\">Sjaak's\u003c/a>. \u003c/p>\n\u003cp>And if you want to forgo candy all together and focus on just decorating some eggs, pick up a few \u003ca href=\"http://www.squidoo.com/painting-easter-eggs\">wooden\u003c/a> or \u003ca href=\"http://thisisvegan.blogspot.com/2010/04/cardboard-egg-decorating.html\">cardboard\u003c/a> eggs at your local craft store, and get painting!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Happy Easter, everyone!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pizza and Pasta Rule at Osteria Coppa",
"title": "Pizza and Pasta Rule at Osteria Coppa",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/osteria-coppa-interior.jpg\" alt=\"Osteria Coppa interior\" title=\"Osteria Coppa interior\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25692\">\u003cbr>\n\u003cem>Osteria Coppa bar interior\u003c/em>\u003c/p>\n\u003cp>Perfectly acceptable pasta and mediocre slices of pizza are easy to find. If you haven't had a decent interpretation of either in a while, you can easily forget what a great version tastes like. \u003c/p>\n\u003cp>Let's just say I've now been reminded.\u003c/p>\n\u003cp>\u003ca href=\"http://osteriacoppa.com/\">Osteria Coppa\u003c/a> in San Mateo is owned by the folks who run \u003ca href=\"http://www.samschowderhouse.com/\">Sam's Chowder House\u003c/a> in Half Moon Bay; a Peninsula institution. Executive Chef Chanan Kamen takes pride in his handmade pastas and hand-stretched pizzas, and it shows. His resume includes Michelin-starred Quince and Jardinere in San Francisco, and Picholine and Tabla in New York City.\u003c/p>\n\u003cp>Osteria Coppa is a farm-to-table restaurant, meaning they use organic, locally sourced, artisanal ingredients. They cure their salumi in-house, fire up hand-made pizzas in their stone ovens, and artfully make their own pastas.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I paid two visits to the restaurant and each time focused solely on the pizzas and pastas. The pastas in particular have gotten rave reviews in the \u003ca href=\"http://articles.sfgate.com/2010-12-16/entertainment/25193914_1_pasta-osteria-coppa-chanan-kamen\">San Francisco Chronicle\u003c/a>, the \u003ca href=\"http://www.mercurynews.com/restaurants/ci_16734369?nclick_check=1\">San Jose Mercury News\u003c/a> and \u003ca href=\"http://www.sfexaminer.com/entertainment/food-and-wine/2011/03/osteria-coppa-makes-pasta-simply-die\">The San Francisco Examiner\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pizza500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pizza500.jpg\" alt=\"Braised Radicchio, Panchetta and Aged Balsamico Pizza\" title=\"Braised Radicchio, Panchetta and Aged Balsamico Pizza\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25695\">\u003c/a>\u003cbr>\n\u003cem>Braised Radicchio, Panchetta and Aged Balsamico Pizza\u003c/em>\u003c/p>\n\u003cp>I tried both the house-made sausage, speck and crimini mushroom pizza, as well as the pancetta, braised radicchio and aged balsamico. Both thin-crust, Neapolitan-style pies were fantastic for this simple reason: the fresh, creative topping combinations worked perfectly on an exceptional crust.\u003c/p>\n\u003cp>The flavors on both pizzas were well conceived, but I was particularly impressed with the pancetta, braised radicchio and aged balsamico pie. It was one of the best pizzas I have had in a while. I fell in love with the wonderfully tangy sweetness of the balsamico. It made me wonder why I hadn't tasted balsamic vinegar on a pizza before! It was the perfect match for the meaty, fatty goodness of the pancetta bits. And the radicchio was an edgier stand-in for the typical red onions.\u003c/p>\n\u003cp>My dining companion at one point declared, \"Even the crust is great on this pizza!\" The crust was perfectly crisp and charred on the bottom, pillowy soft and sweet on the inside. If you order just one pie while you're there, this is the one.\u003c/p>\n\u003cp>As far as Osteria Coppa's pastas go, the San Jose Mercury News has called them \"\u003ca href=\"http://www.mercurynews.com/restaurants/ci_16734369?nclick_check=1\">exquisite\u003c/a>,\" and even named the Tagliatelle Bolognese one of the \u003ca href=\"http://www.osteriacoppa.com/component/content/article/86-san-jose-mercury-news-review-10-best-dishes.html\">Top Ten Dishes of 2010\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pasta500.jpg\" alt=\"Tagliatelle Bolognese\" title=\"Tagliatelle Bolognese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25693\">\u003cbr>\n\u003cem>Tagliatelle Bolognese\u003c/em>\u003c/p>\n\u003cp>There are plenty of places that make their own pastas, but they either make the mistake of overcooking it so that it becomes mushy (fresh pasta should take no longer than a few minutes to cook), or the flavor is way too doughy and floury, without enough focus on fresh, quality ingredients.\u003c/p>\n\u003cp>There's no risk of either here. Preparation, ingredients and technique all have equal importance. The Fettuccine Marinara with cauliflower and broccoli rabe was perfectly al dente, and the noodles were delicious with a wonderful eggy, almost buttery flavor. The freshness of the vegetables was obvious and actually made the dish seem light.\u003c/p>\n\u003cp>But I can confirm that the recent attention on the Tagliatelle Bolognese is well warranted. The dish was nothing short of fabulous with its smooth, rich pork and deliciously creamy sauce. And once again, the noodles themselves were the star in both texture and taste. But for all the richness of this dish, it never seemed overly heavy.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/bloodorange-lemonade300.jpg\" alt=\"Blood Orange Lemonade\" title=\"Blood Orange Lemonade\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-25696\">\u003cbr>\n\u003cem>Blood Orange Lemonade\u003c/em>\u003c/p>\n\u003cp>Aside from the pizzas and pastas, the house-made blood orange lemonade is more proof of the inventive items on the menu. It's a fun twist on the typical lemonade and it shows how the restaurant takes advantage of having access to a wealth of fruits and vegetables. They use unconventional ingredients and combine them in a way that makes you feel like every item is fully realized.\u003c/p>\n\u003cp>Service is casual but professional. There's no pretentiousness from the staff, and families are welcome. In the Bay Area, that's a welcome change for a restaurant of this caliber. They've done a successful job creating a warm, sophisticated yet relaxed atmosphere. Chef Kaman was an expert pasta maker while at Quince, and the peninsula is lucky he's decided to bring his four-star talents to suburbia.\u003c/p>\n\u003cp>\u003ca href=\"http://osteriacoppa.com/\">Osteria Coppa\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Osteria+Coppa,+South+B+Street,+San+Mateo,+CA&aq=1&sll=37.0625,-95.677068&sspn=57.815136,63.457031&ie=UTF8&hq=Osteria+Coppa,+South+B+Street,&hnear=Osteria+Coppa,+139+S+B+St,+San+Mateo,+California+94401&ll=37.567644,-122.323408&spn=0.05565,0.06197&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n139 South B Street\u003cbr>\nSan Mateo, CA 94401\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 650-579-6021\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Lunch 11:30-2:30, Mon-Fri (closed for lunch on weekends)\u003cbr>\nDinner 5:30-9:30pm Mon-Thurs, 5-10pm Fri-Sat, and 5-9 Sun\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/OsteriaCoppa\">Osteria Coppa\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/osteriacoppa/\">@osteriacoppa\u003c/a>\u003c/p>\n\n",
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"excerpt": "Osteria Coppa in San Mateo is owned by the folks who run Sam's Chowder House in Half Moon Bay; a Peninsula institution. Executive Chef Chanan Kamen takes pride in his handmade pastas and hand-stretched pizzas, and it shows. His resume includes Michelin-starred Quince and Jardinere in San Francisco, and Picholine and Tabla in New York City.",
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"description": "Osteria Coppa in San Mateo is owned by the folks who run Sam's Chowder House in Half Moon Bay; a Peninsula institution. Executive Chef Chanan Kamen takes pride in his handmade pastas and hand-stretched pizzas, and it shows. His resume includes Michelin-starred Quince and Jardinere in San Francisco, and Picholine and Tabla in New York City.",
"title": "Pizza and Pasta Rule at Osteria Coppa | KQED",
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"headline": "Pizza and Pasta Rule at Osteria Coppa",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/osteria-coppa-interior.jpg\" alt=\"Osteria Coppa interior\" title=\"Osteria Coppa interior\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25692\">\u003cbr>\n\u003cem>Osteria Coppa bar interior\u003c/em>\u003c/p>\n\u003cp>Perfectly acceptable pasta and mediocre slices of pizza are easy to find. If you haven't had a decent interpretation of either in a while, you can easily forget what a great version tastes like. \u003c/p>\n\u003cp>Let's just say I've now been reminded.\u003c/p>\n\u003cp>\u003ca href=\"http://osteriacoppa.com/\">Osteria Coppa\u003c/a> in San Mateo is owned by the folks who run \u003ca href=\"http://www.samschowderhouse.com/\">Sam's Chowder House\u003c/a> in Half Moon Bay; a Peninsula institution. Executive Chef Chanan Kamen takes pride in his handmade pastas and hand-stretched pizzas, and it shows. His resume includes Michelin-starred Quince and Jardinere in San Francisco, and Picholine and Tabla in New York City.\u003c/p>\n\u003cp>Osteria Coppa is a farm-to-table restaurant, meaning they use organic, locally sourced, artisanal ingredients. They cure their salumi in-house, fire up hand-made pizzas in their stone ovens, and artfully make their own pastas.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I paid two visits to the restaurant and each time focused solely on the pizzas and pastas. The pastas in particular have gotten rave reviews in the \u003ca href=\"http://articles.sfgate.com/2010-12-16/entertainment/25193914_1_pasta-osteria-coppa-chanan-kamen\">San Francisco Chronicle\u003c/a>, the \u003ca href=\"http://www.mercurynews.com/restaurants/ci_16734369?nclick_check=1\">San Jose Mercury News\u003c/a> and \u003ca href=\"http://www.sfexaminer.com/entertainment/food-and-wine/2011/03/osteria-coppa-makes-pasta-simply-die\">The San Francisco Examiner\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pizza500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pizza500.jpg\" alt=\"Braised Radicchio, Panchetta and Aged Balsamico Pizza\" title=\"Braised Radicchio, Panchetta and Aged Balsamico Pizza\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25695\">\u003c/a>\u003cbr>\n\u003cem>Braised Radicchio, Panchetta and Aged Balsamico Pizza\u003c/em>\u003c/p>\n\u003cp>I tried both the house-made sausage, speck and crimini mushroom pizza, as well as the pancetta, braised radicchio and aged balsamico. Both thin-crust, Neapolitan-style pies were fantastic for this simple reason: the fresh, creative topping combinations worked perfectly on an exceptional crust.\u003c/p>\n\u003cp>The flavors on both pizzas were well conceived, but I was particularly impressed with the pancetta, braised radicchio and aged balsamico pie. It was one of the best pizzas I have had in a while. I fell in love with the wonderfully tangy sweetness of the balsamico. It made me wonder why I hadn't tasted balsamic vinegar on a pizza before! It was the perfect match for the meaty, fatty goodness of the pancetta bits. And the radicchio was an edgier stand-in for the typical red onions.\u003c/p>\n\u003cp>My dining companion at one point declared, \"Even the crust is great on this pizza!\" The crust was perfectly crisp and charred on the bottom, pillowy soft and sweet on the inside. If you order just one pie while you're there, this is the one.\u003c/p>\n\u003cp>As far as Osteria Coppa's pastas go, the San Jose Mercury News has called them \"\u003ca href=\"http://www.mercurynews.com/restaurants/ci_16734369?nclick_check=1\">exquisite\u003c/a>,\" and even named the Tagliatelle Bolognese one of the \u003ca href=\"http://www.osteriacoppa.com/component/content/article/86-san-jose-mercury-news-review-10-best-dishes.html\">Top Ten Dishes of 2010\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pasta500.jpg\" alt=\"Tagliatelle Bolognese\" title=\"Tagliatelle Bolognese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25693\">\u003cbr>\n\u003cem>Tagliatelle Bolognese\u003c/em>\u003c/p>\n\u003cp>There are plenty of places that make their own pastas, but they either make the mistake of overcooking it so that it becomes mushy (fresh pasta should take no longer than a few minutes to cook), or the flavor is way too doughy and floury, without enough focus on fresh, quality ingredients.\u003c/p>\n\u003cp>There's no risk of either here. Preparation, ingredients and technique all have equal importance. The Fettuccine Marinara with cauliflower and broccoli rabe was perfectly al dente, and the noodles were delicious with a wonderful eggy, almost buttery flavor. The freshness of the vegetables was obvious and actually made the dish seem light.\u003c/p>\n\u003cp>But I can confirm that the recent attention on the Tagliatelle Bolognese is well warranted. The dish was nothing short of fabulous with its smooth, rich pork and deliciously creamy sauce. And once again, the noodles themselves were the star in both texture and taste. But for all the richness of this dish, it never seemed overly heavy.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/bloodorange-lemonade300.jpg\" alt=\"Blood Orange Lemonade\" title=\"Blood Orange Lemonade\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-25696\">\u003cbr>\n\u003cem>Blood Orange Lemonade\u003c/em>\u003c/p>\n\u003cp>Aside from the pizzas and pastas, the house-made blood orange lemonade is more proof of the inventive items on the menu. It's a fun twist on the typical lemonade and it shows how the restaurant takes advantage of having access to a wealth of fruits and vegetables. They use unconventional ingredients and combine them in a way that makes you feel like every item is fully realized.\u003c/p>\n\u003cp>Service is casual but professional. There's no pretentiousness from the staff, and families are welcome. In the Bay Area, that's a welcome change for a restaurant of this caliber. They've done a successful job creating a warm, sophisticated yet relaxed atmosphere. Chef Kaman was an expert pasta maker while at Quince, and the peninsula is lucky he's decided to bring his four-star talents to suburbia.\u003c/p>\n\u003cp>\u003ca href=\"http://osteriacoppa.com/\">Osteria Coppa\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Osteria+Coppa,+South+B+Street,+San+Mateo,+CA&aq=1&sll=37.0625,-95.677068&sspn=57.815136,63.457031&ie=UTF8&hq=Osteria+Coppa,+South+B+Street,&hnear=Osteria+Coppa,+139+S+B+St,+San+Mateo,+California+94401&ll=37.567644,-122.323408&spn=0.05565,0.06197&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n139 South B Street\u003cbr>\nSan Mateo, CA 94401\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 650-579-6021\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Lunch 11:30-2:30, Mon-Fri (closed for lunch on weekends)\u003cbr>\nDinner 5:30-9:30pm Mon-Thurs, 5-10pm Fri-Sat, and 5-9 Sun\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/OsteriaCoppa\">Osteria Coppa\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/osteriacoppa/\">@osteriacoppa\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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},
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"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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}
},
"closealltabs": {
"id": "closealltabs",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"meta": {
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"source": "WNYC"
},
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
},
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"meta": {
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
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"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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