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"content": "\u003cp> \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/guerrilla-greens300urban.jpg\" alt=\"guerrilla greens\" title=\"guerrilla greens\" width=\"300\" height=\"300\" class=\"alignleft size-full wp-image-25800\">\u003c/a>Chloe and me, we were pretty much a 21st-century urban couple of a certain type. We met at a mock Iron Chef party that some friends of friends of mine put on—I think the theme was “Battle Matzoh,” with a team of out-of-work chefs throwing down the \u003ca href=\"http://www.streitsmatzos.com/\">Streit's\u003c/a> against a crew of laid-off CNET coders. The coders were winning when I spotted Chloe in a nurse’s outfit one size too small, drinking Manischewitz shots out of a tiki mug. Well, that was it for me. I’ve always had a soft spot for women in uniform who can hold their liquor. \u003c/p>\n\u003cp>It didn’t take long to convince her to leave the house she was sharing with 3 roommates on Cesar Chavez and move into my place in Oakland. I had a backyard, a \u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a>, a 3-year-old Saab, room for her cat and I always put the seat down, even when she was gone for the whole day at a yoga-and-goat-cheese-making retreat.\u003c/p>\n\u003cp>And we were pretty much in sync around most things. We’d recently switched our coffee from \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">Ritual Roasters to Four Barrel to Sightglass\u003c/a>. With their roastery in Williamsburg and their farmers' market lockdown in Temescal, Blue Bottle was \u003cem>over,\u003c/em> Chloe insisted, pulling her curly hair into two Dr. Seussy-looking pigtails on the top of her head, and I had to agree, although secretly, I’d been kind of looking forward to being able to get one of their insane New Orleans iced coffees to wake me up for the drive home after a Sunday of Frisbee and Tecates in Dolores Park, even when it became obvious that their \u003ca href=\"http://missionlocal.org/2010/10/blue-bottle-out-democracy-or-anarchy/\">generator-driven coup\u003c/a> wasn’t going to happen. \u003c/p>\n\u003cp>Since we both worked in Emeryville, we got together to eat lunch together almost every other day, sharing leftover jicama-kale salad or hitting up \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/20/primos-parrilla\">Primos Parrilla\u003c/a> if our supply ran low. Sometimes when she was feeling cranky I’d walk over to her office and leave a couple of cupcakes from the \u003ca href=\"http://twitter.com/#!/CupkatesTruck\">Cupkates truck\u003c/a>—one for her and one that she maybe didn’t have to know about for the cute maybe-lesbian-but-maybe-not receptionist with the mermaid tattoo and the skateboard kicked up at the back of her desk. \u003c/p>\n\u003cp>Chloe used to be vegan in college, but like most girls, she was just waiting for someone to feed her a really good pork chop wrapped in bacon and convince her that we could be \u003ca href=\"http://www.grist.org/factory-farms/2011-03-23-introducing-the-vegan-omnivore-alliance-against-animal-factories\">ethical omnivores\u003c/a> together. She’s still pretty skinny though; I’d like to go in on getting a whole pig with the neighbors down the street but I don’t know what our actual capacity for jowl and trotter might be. It’s not like I’m \u003ca href=\"http://twitter.com/#!/offalchris\">Chris Cosentino\u003c/a> or anything, who could probably propose to a woman with a \u003ca href=\"//blogs.kqed.org/bayareabites/2009/11/15/primal-napa%E2%80%9D\">fried calf brain and a lamb tongue\u003c/a> and still get lucky. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So we’d had our first anniversary last month at a \u003ca href=\"http://thebolditalic.com/nico/stories/812-going-stag\">Stag Dinner\u003c/a> in her friend\u003ca href=\"https://twitter.com/#!/chickenjohn\"> Chicken John\u003c/a>’s art space, down the street from the Victorian where she used to live. Pretty cool, and Chloe didn’t flinch at the oyster starter or the second course of squid stuffed with blood sausage. But now her birthday was coming up, on April 1st, and I had to come up with something to top that, without tapping into what we’re saving for going to Bali in December. \u003c/p>\n\u003cp>\u003cstrong>That’s when I saw it on my Twitter feed:\u003c/strong> another underground restaurant, this one by \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">Guerrilla Greens\u003c/a>. I hadn’t heard of them, but I figured they were probably part of the East Bay's roving, ever-shifting band of backyard-chickening, rooftop-beekeeping, front-yard-chard-growers. They made me feel old, they were so earnest and gluten-free in their muddy Carharts, foraged lemons rolling around the back of their pickup trucks. But at least a couple of these types could usually be counted on to have worked the line at Ubuntu or done a \u003cem>stage\u003c/em> at Saison. I signed us up. \u003c/p>\n\u003cp>Ok, so maybe I should have seen something weird right then. See, they didn’t ask for an email address or a Paypal account, just my address. In fact, there wasn’t any mention of money at all, which was definitely strange, since usually these dinners are, you know, pretty expensive, especially given that the bathroom's usually down 2 flights of stairs and the main course takes three hours to come out and then it's something like three little pieces of raw goat meat in argan oil covered in flowers. \u003c/p>\n\u003cp>But I wanted to convince myself that maybe this was something really new. Maybe they were trying some kind of different slow-money business model with kale donated by \u003ca href=\"http://ghosttownfarm.wordpress.com/2011/03/29/farmstand-canceled-due-to-the-city-of-oakland/\">Novella Carpenter\u003c/a>. Not that I wanted us digging into platefuls of \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/03/31/BAVP1INGPN.DTL&tsp=1\">cougar-chomped lamb\u003c/a>, but why couldn’t there be a new post-capitalism paradigm at work? Underground restaurant, underground biz model, right? \u003c/p>\n\u003cp>Until I woke up on Monday. Shower, shave, go into the kitchen to steam up an \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/19/got-almond-milk/\">almond-milk\u003c/a> double latte for Chloe. Except that the stove’s not there. The refrigerator is gone, too, which is okay because we stopped keeping our coffee beans in the freezer after the guy at Sightglass told us how that shocks the beans. And I usually make the almond milk myself in the Vitamix, so I still should be able to make Chloe her coffee. Except these Guerrilla Greens—and really, who else could it be?—have taken \u003cem>everything with a plug.\u003c/em> The espresso machine, the juicer, the toaster, even the crockpot given to us not-really-ironically from Chloe’s mom. \u003c/p>\n\u003cp>There was firewood piled where the television, stereo, and Netflix envelopes had been. They’d left the iPad, which was nice, but after all, they'd need the Twitter feed to explain themselves. Even without the carefully calibrated fair-trade, shade-grown buzz I’d become so used to every morning, I was beginning to understand. \u003c/p>\n\u003cp>We weren’t going to their restaurant. Their restaurant was coming to us. We were becoming their restaurant. Their restaurant was \u003ci>inside us\u003c/i>. \u003c/p>\n\u003cp>I picked up the iPad. There, on their \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">Twitter feed\u003c/a>, was their paradigm: THE NEW URBAN HOMESTEADING. BY ANY MEANS NECESSARY. \u003c/p>\n\u003cp>My hands were shaking. I did my yoga breathing. If only they'd left us some matches, we could still make pour-over coffee. \u003c/p>\n\u003cp>While I crumpled up old copies of the East Bay Express to get the fire going, Chloe came in from the backyard, a baby goat in her arms and a chard leaf caught in her pigtails. \u003c/p>\n\u003cp>“This..is...the…cutest…thing…I’ve..ever…seen,” she breathed, snuggling her chin between the kid’s floppy little ears. “I’m going back outside to get us some milk for breakfast.” \u003c/p>\n\u003cp>“But, Chloe,” I whined. “What about your lactose intolerance?” But she didn’t answer; looking out, I could see her head already tucked tightly against the furry brown side of one of the four dwarf goats wandering through the backyard, nibbling the oak branches and trimming down the blackberry brambles. \"Aren't you going to be late for \u003ca href=\"http://www.youtube.com/watch?v=x-dz_MzjfnY&feature=related\">Hot Zumba\u003c/a>?\"\u003c/p>\n\u003cp>“It’s like squeezing a hairy water balloon!” she called back, as a family of quails skittered over to the compost pile, followed by three seagulls and five high-stepping pigeons. A snake lolled on one of the three discarded, empty computer monitors which were now filled with honeycomb and a swarm of slightly angry-sounding bees. A bag of clay kitty litter and a bale of straw sat in a back corner. I knew, without looking, that the next tweet would be cryptic instructions for building a \u003ca href=\"http://small-scale.net/yearofmud/2009/09/12/build-your-own-20-outdoor-cob-oven-for-great-bread-and-pizza/\">cob oven\u003c/a>. \u003c/p>\n\u003cp>I still need my coffee every morning, but besides that, it’s not so bad. I know what to do now. Chloe freecycled a hand-cranked coffee grinder, and we filter it through one of her old American Apparel tank tops. We’re naked now, most of the time; it just feels better, especially after a whole bunch of snails moved into the shower. We sleep on the moss under the oak tree; our futon's under the porch, growing our first crop of enoki mushrooms. Chloe says we should have our friends over for escargots in goat butter next week.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Did you know that snake makes an awesome curry? You should try it, you know. Just get on our \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">Twitter feed\u003c/a>. We'll tell you how. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/guerrilla-greens300urban.jpg\" alt=\"guerrilla greens\" title=\"guerrilla greens\" width=\"300\" height=\"300\" class=\"alignleft size-full wp-image-25800\">\u003c/a>Chloe and me, we were pretty much a 21st-century urban couple of a certain type. We met at a mock Iron Chef party that some friends of friends of mine put on—I think the theme was “Battle Matzoh,” with a team of out-of-work chefs throwing down the \u003ca href=\"http://www.streitsmatzos.com/\">Streit's\u003c/a> against a crew of laid-off CNET coders. The coders were winning when I spotted Chloe in a nurse’s outfit one size too small, drinking Manischewitz shots out of a tiki mug. Well, that was it for me. I’ve always had a soft spot for women in uniform who can hold their liquor. \u003c/p>\n\u003cp>It didn’t take long to convince her to leave the house she was sharing with 3 roommates on Cesar Chavez and move into my place in Oakland. I had a backyard, a \u003ca href=\"http://www.vitamix.com/index.asp\">Vitamix\u003c/a>, a 3-year-old Saab, room for her cat and I always put the seat down, even when she was gone for the whole day at a yoga-and-goat-cheese-making retreat.\u003c/p>\n\u003cp>And we were pretty much in sync around most things. We’d recently switched our coffee from \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">Ritual Roasters to Four Barrel to Sightglass\u003c/a>. With their roastery in Williamsburg and their farmers' market lockdown in Temescal, Blue Bottle was \u003cem>over,\u003c/em> Chloe insisted, pulling her curly hair into two Dr. Seussy-looking pigtails on the top of her head, and I had to agree, although secretly, I’d been kind of looking forward to being able to get one of their insane New Orleans iced coffees to wake me up for the drive home after a Sunday of Frisbee and Tecates in Dolores Park, even when it became obvious that their \u003ca href=\"http://missionlocal.org/2010/10/blue-bottle-out-democracy-or-anarchy/\">generator-driven coup\u003c/a> wasn’t going to happen. \u003c/p>\n\u003cp>Since we both worked in Emeryville, we got together to eat lunch together almost every other day, sharing leftover jicama-kale salad or hitting up \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/20/primos-parrilla\">Primos Parrilla\u003c/a> if our supply ran low. Sometimes when she was feeling cranky I’d walk over to her office and leave a couple of cupcakes from the \u003ca href=\"http://twitter.com/#!/CupkatesTruck\">Cupkates truck\u003c/a>—one for her and one that she maybe didn’t have to know about for the cute maybe-lesbian-but-maybe-not receptionist with the mermaid tattoo and the skateboard kicked up at the back of her desk. \u003c/p>\n\u003cp>Chloe used to be vegan in college, but like most girls, she was just waiting for someone to feed her a really good pork chop wrapped in bacon and convince her that we could be \u003ca href=\"http://www.grist.org/factory-farms/2011-03-23-introducing-the-vegan-omnivore-alliance-against-animal-factories\">ethical omnivores\u003c/a> together. She’s still pretty skinny though; I’d like to go in on getting a whole pig with the neighbors down the street but I don’t know what our actual capacity for jowl and trotter might be. It’s not like I’m \u003ca href=\"http://twitter.com/#!/offalchris\">Chris Cosentino\u003c/a> or anything, who could probably propose to a woman with a \u003ca href=\"//blogs.kqed.org/bayareabites/2009/11/15/primal-napa%E2%80%9D\">fried calf brain and a lamb tongue\u003c/a> and still get lucky. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So we’d had our first anniversary last month at a \u003ca href=\"http://thebolditalic.com/nico/stories/812-going-stag\">Stag Dinner\u003c/a> in her friend\u003ca href=\"https://twitter.com/#!/chickenjohn\"> Chicken John\u003c/a>’s art space, down the street from the Victorian where she used to live. Pretty cool, and Chloe didn’t flinch at the oyster starter or the second course of squid stuffed with blood sausage. But now her birthday was coming up, on April 1st, and I had to come up with something to top that, without tapping into what we’re saving for going to Bali in December. \u003c/p>\n\u003cp>\u003cstrong>That’s when I saw it on my Twitter feed:\u003c/strong> another underground restaurant, this one by \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">Guerrilla Greens\u003c/a>. I hadn’t heard of them, but I figured they were probably part of the East Bay's roving, ever-shifting band of backyard-chickening, rooftop-beekeeping, front-yard-chard-growers. They made me feel old, they were so earnest and gluten-free in their muddy Carharts, foraged lemons rolling around the back of their pickup trucks. But at least a couple of these types could usually be counted on to have worked the line at Ubuntu or done a \u003cem>stage\u003c/em> at Saison. I signed us up. \u003c/p>\n\u003cp>Ok, so maybe I should have seen something weird right then. See, they didn’t ask for an email address or a Paypal account, just my address. In fact, there wasn’t any mention of money at all, which was definitely strange, since usually these dinners are, you know, pretty expensive, especially given that the bathroom's usually down 2 flights of stairs and the main course takes three hours to come out and then it's something like three little pieces of raw goat meat in argan oil covered in flowers. \u003c/p>\n\u003cp>But I wanted to convince myself that maybe this was something really new. Maybe they were trying some kind of different slow-money business model with kale donated by \u003ca href=\"http://ghosttownfarm.wordpress.com/2011/03/29/farmstand-canceled-due-to-the-city-of-oakland/\">Novella Carpenter\u003c/a>. Not that I wanted us digging into platefuls of \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/03/31/BAVP1INGPN.DTL&tsp=1\">cougar-chomped lamb\u003c/a>, but why couldn’t there be a new post-capitalism paradigm at work? Underground restaurant, underground biz model, right? \u003c/p>\n\u003cp>Until I woke up on Monday. Shower, shave, go into the kitchen to steam up an \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/19/got-almond-milk/\">almond-milk\u003c/a> double latte for Chloe. Except that the stove’s not there. The refrigerator is gone, too, which is okay because we stopped keeping our coffee beans in the freezer after the guy at Sightglass told us how that shocks the beans. And I usually make the almond milk myself in the Vitamix, so I still should be able to make Chloe her coffee. Except these Guerrilla Greens—and really, who else could it be?—have taken \u003cem>everything with a plug.\u003c/em> The espresso machine, the juicer, the toaster, even the crockpot given to us not-really-ironically from Chloe’s mom. \u003c/p>\n\u003cp>There was firewood piled where the television, stereo, and Netflix envelopes had been. They’d left the iPad, which was nice, but after all, they'd need the Twitter feed to explain themselves. Even without the carefully calibrated fair-trade, shade-grown buzz I’d become so used to every morning, I was beginning to understand. \u003c/p>\n\u003cp>We weren’t going to their restaurant. Their restaurant was coming to us. We were becoming their restaurant. Their restaurant was \u003ci>inside us\u003c/i>. \u003c/p>\n\u003cp>I picked up the iPad. There, on their \u003ca href=\"https://twitter.com/#!/GuerrillaGreens\">Twitter feed\u003c/a>, was their paradigm: THE NEW URBAN HOMESTEADING. BY ANY MEANS NECESSARY. \u003c/p>\n\u003cp>My hands were shaking. I did my yoga breathing. If only they'd left us some matches, we could still make pour-over coffee. \u003c/p>\n\u003cp>While I crumpled up old copies of the East Bay Express to get the fire going, Chloe came in from the backyard, a baby goat in her arms and a chard leaf caught in her pigtails. \u003c/p>\n\u003cp>“This..is...the…cutest…thing…I’ve..ever…seen,” she breathed, snuggling her chin between the kid’s floppy little ears. “I’m going back outside to get us some milk for breakfast.” \u003c/p>\n\u003cp>“But, Chloe,” I whined. “What about your lactose intolerance?” But she didn’t answer; looking out, I could see her head already tucked tightly against the furry brown side of one of the four dwarf goats wandering through the backyard, nibbling the oak branches and trimming down the blackberry brambles. \"Aren't you going to be late for \u003ca href=\"http://www.youtube.com/watch?v=x-dz_MzjfnY&feature=related\">Hot Zumba\u003c/a>?\"\u003c/p>\n\u003cp>“It’s like squeezing a hairy water balloon!” she called back, as a family of quails skittered over to the compost pile, followed by three seagulls and five high-stepping pigeons. A snake lolled on one of the three discarded, empty computer monitors which were now filled with honeycomb and a swarm of slightly angry-sounding bees. A bag of clay kitty litter and a bale of straw sat in a back corner. I knew, without looking, that the next tweet would be cryptic instructions for building a \u003ca href=\"http://small-scale.net/yearofmud/2009/09/12/build-your-own-20-outdoor-cob-oven-for-great-bread-and-pizza/\">cob oven\u003c/a>. \u003c/p>\n\u003cp>I still need my coffee every morning, but besides that, it’s not so bad. I know what to do now. Chloe freecycled a hand-cranked coffee grinder, and we filter it through one of her old American Apparel tank tops. We’re naked now, most of the time; it just feels better, especially after a whole bunch of snails moved into the shower. We sleep on the moss under the oak tree; our futon's under the porch, growing our first crop of enoki mushrooms. Chloe says we should have our friends over for escargots in goat butter next week.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://www.thetomatotart.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/badge_large.gif\" alt=\"online bake sale for Japan\" title=\"online bake sale for Japan\" width=\"300\" height=\"250\" class=\"alignnone size-full wp-image-25657\">\u003c/a>\u003c/p>\n\u003cp>Just a few short weeks ago, the world witnessed massive devastation in Japan. With heart-wrenching photos pouring in, first of a magnitude 9 earthquake, followed by a terrifying tsunami, then a nuclear meltdown, it's hard not to feel helpless, and so small. \u003c/p>\n\u003cp>Then again, a few small things really can add up. Around the globe, good people have been using the skills and resources they have to help in whatever way they can -- fundraisers, volunteering, even a \u003ca href=\"http://www.quakebook.org/\">Twitter-sourced charity book\u003c/a> is in the works. Web designer \u003cstrong>Sabrina Modelle\u003c/strong> turned to her own skill set, and that of her fellow food bloggers, when she put out the \u003ca href=\"http://twitter.com/#!/thetomatotart\">Twitter\u003c/a> call for an \u003ca href=\"http://www.thetomatotart.com/life/bake-sale-to-help-japan/\">Online Bake Sale to aid Japan\u003c/a>. Nearly \u003ca href=\"http://www.thetomatotart.com/recipe/online-bake-sale-japan/\">90 bloggers and bakers\u003c/a> from 9 countries responded. The search for a corporation willing to match any part of the money raised was looking bleak. At the eleventh hour Andrew Sigal of The \u003ca href=\"http://andrewsigal.blogspot.com/\">Uncarved Block\u003c/a> stepped up to match the first $500 raised. Any other takers?\u003c/p>\n\u003cp>Modelle commented,\u003c/p>\n\u003cblockquote>\u003cp> \"While I am hell-bent on raising as much money as we possibly can for Japan, I find myself reflecting most on how grateful I am to be a part of a community that is so quick to graciously and generously give whatever they can to people in need.\"\u003c/p>\u003c/blockquote>\n\u003cp>So, how does it work? \u003cstrong>Today, for one day only, visit Modelle's blog, \u003ca href=\"http://www.thetomatotart.com/\">The Tomato Tart\u003c/a>, to bid on delectable homemade goods from the blogger of your choice.\u003c/strong> Score the winning bid and you'll receive a shipment from your personal baker within two weeks. All proceeds will go to \u003ca href=\"http://www.2hj.org/index.php/eng_home\">Second Harvest Japan\u003c/a>, a food bank currently responding on the ground to the needs of people displaced by the earthquake and tsunami.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To whet your appetite (and loosen your purse strings), here are a few snapshots of items being offered by some Bay Area bloggers: \u003c/p>\n\u003cp>\u003ca href=\"http://kitchen-em.blogspot.com/2011/03/matcha-raspberry-flower-honey-madeleine.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_bakesale_japan-3.jpg\" alt=\"Matcha & Raspberry Flower Honey Madeleines\" title=\"Matcha & Raspberry Flower Honey Madeleines\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25654\">\u003c/a>\u003cbr>\n\u003cem>Photo from Kitchen Em\u003c/em> \u003c/p>\n\u003cp>Emiko from \u003ca href=\"http://kitchen-em.blogspot.com\">Kitchen Em\u003c/a> will be baking up a batch of her \u003cstrong>Matcha & Raspberry Flower Honey Madeleines\u003c/strong>. These pretty little cakes are infused with a subtle touch of pungent matcha tea, layered with the floral sweetness of local Napa-sourced honey.\u003c/p>\n\u003cp>\u003ca href=\"http://lemonsandanchovies.wordpress.com/2011/03/28/online-bake-sale-for-japan/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_bakesale_japan-4.jpg\" alt=\"Chocolate Chili Bites\" title=\"Chocolate Chili Bites\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25655\">\u003c/a>\u003cbr>\n\u003cem>Photo from Lemons and Anchovies\u003c/em>\u003c/p>\n\u003cp>Jean from \u003ca href=\"http://lemonsandanchovies.wordpress.com\">Lemons and Anchovies\u003c/a> will be satisfying choco-chili addicts with her almost flourless \u003cstrong>Chocolate Chili Bites\u003c/strong>. The bites are rich and dense, and the deep choco-late flavor is spiked with just a touch of smoky spice to keep it interesting.\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatthelove.com/2011/03/a-virtual-bake-sale-to-benefit-japan-earthquake-victims-my-one-year-blog-anniversary/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_bakesale_japan-5.jpg\" alt=\"Bourbon Blood Orange Caramel Chews\" title=\"Bourbon Blood Orange Caramel Chews\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25656\">\u003c/a>\u003cbr>\n\u003cem>Photo from Eat the Love\u003c/em> \u003c/p>\n\u003cp>Speaking of interesting, these \u003cstrong>Salted Exotic Bourbon Blood Orange Burnt Sugar Crème Fraiche Caramel Chews\u003c/strong> from Irvin Lin of \u003ca href=\"http://www.eatthelove.com\">Eat the Love\u003c/a> may have a long name, but that's because they contain a powerhouse of pleasure flavors. Blood orange, bourbon, burnt sugar, salted caramel, Tahitian vanilla bean, grains of paradise...oh no, this is not the caramel candy of your childhood. Caramels just got grown and sexy.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kitchencorners.com/2011/03/online-bake-sale-for-japan.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_bakesale_japan-2.jpg\" alt=\"Alfajore Pops\" title=\"Alfajore Pops\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-25653\">\u003c/a>\u003cbr>\n\u003cem>Photo from Kitchen Corners\u003c/em>\u003c/p>\n\u003cp>For the gluten-free crowd, have no fear, Damaris Santos-Palmer from \u003ca href=\"http://www.kitchencorners.com/\">Kitchen Corners\u003c/a>, will be whipping up gluten-free \u003cstrong>Alfajore Pops\u003c/strong>, traditional Argentinian cookies filled with homemade dulce de leche and dipped in chocolate. \u003c/p>\n\u003cp>\u003ca href=\"http://www.riceandwheat.com/2011/03/cheddar-chive-scones-and-how-you-can-get-some/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_bakesale_japan-1.jpg\" alt=\"Cheddar-Chive Scones\" title=\"Cheddar-Chive Scones\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25652\">\u003c/a>\u003cbr>\n\u003cem>Photo from Rice and Wheat\u003c/em>\u003c/p>\n\u003cp>If savory is more your bag, Angi from \u003ca href=\"http://www.riceandwheat.com\">Rice and Wheat\u003c/a> has you covered with her delightfully cheesy looking \u003cstrong>Cheddar-Chive Scones\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://lickmyspoon.com/events-2/online-bake-sale-for-japan-blood-orange-marmalade-tart/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/blood-orange-tart-1.jpg\" alt=\"Blood Orange Marmalade Tart\" title=\"Blood Orange Marmalade Tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25658\">\u003c/a>\u003cbr>\n\u003cem>Photo from Lick My Spoon\u003c/em> \u003c/p>\n\u003cp>And, yours truly will be making a stunner of a \u003cstrong>\u003ca href=\"http://lickmyspoon.com/events-2/online-bake-sale-for-japan-blood-orange-marmalade-tart/\">Blood Orange Marmalade Tart\u003c/a>\u003c/strong>. I learned how to make this beauty from \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/10/cooking-class-at-ramekins-with-joyce-goldstein/\">Joyce Goldstein\u003c/a>, who adapted it from a recipe called \u003cem>Crostata di Marmellata delle Suore Trappiste\u003c/em>, served at the \u003cem>Vineria Cozzi\u003c/em> in Bergamo Alta, Italy. The tart gets its interesting name because it is filled with orange marmalade made by the Trappist nuns. In this version, we use blood oranges for a stunning presentation and floral flavor, “like an orange mixed with a rose.” It is divine…really, you should buy this.\u003c/p>\n\u003cp>We're rolling out the pastry dough…so you can help us raise the other kind of dough. \u003c/p>\n\u003cp>\u003ca href=\"http://www.thetomatotart.com/\">Go. Bid. Bid High\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Follow on Twitter: \u003ca href=\"http://twitter.com/#!/search?q=%23OnlineBake4Japan\">#OnlineBake4Japan\u003c/a>\u003cbr>\nsabrina modelle \u003ca href=\"http://twitter.com/#!/thetomatotart\">@thetomatotart\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.thetomatotart.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/badge_large.gif\" alt=\"online bake sale for Japan\" title=\"online bake sale for Japan\" width=\"300\" height=\"250\" class=\"alignnone size-full wp-image-25657\">\u003c/a>\u003c/p>\n\u003cp>Just a few short weeks ago, the world witnessed massive devastation in Japan. With heart-wrenching photos pouring in, first of a magnitude 9 earthquake, followed by a terrifying tsunami, then a nuclear meltdown, it's hard not to feel helpless, and so small. \u003c/p>\n\u003cp>Then again, a few small things really can add up. Around the globe, good people have been using the skills and resources they have to help in whatever way they can -- fundraisers, volunteering, even a \u003ca href=\"http://www.quakebook.org/\">Twitter-sourced charity book\u003c/a> is in the works. Web designer \u003cstrong>Sabrina Modelle\u003c/strong> turned to her own skill set, and that of her fellow food bloggers, when she put out the \u003ca href=\"http://twitter.com/#!/thetomatotart\">Twitter\u003c/a> call for an \u003ca href=\"http://www.thetomatotart.com/life/bake-sale-to-help-japan/\">Online Bake Sale to aid Japan\u003c/a>. Nearly \u003ca href=\"http://www.thetomatotart.com/recipe/online-bake-sale-japan/\">90 bloggers and bakers\u003c/a> from 9 countries responded. The search for a corporation willing to match any part of the money raised was looking bleak. At the eleventh hour Andrew Sigal of The \u003ca href=\"http://andrewsigal.blogspot.com/\">Uncarved Block\u003c/a> stepped up to match the first $500 raised. Any other takers?\u003c/p>\n\u003cp>Modelle commented,\u003c/p>\n\u003cblockquote>\u003cp> \"While I am hell-bent on raising as much money as we possibly can for Japan, I find myself reflecting most on how grateful I am to be a part of a community that is so quick to graciously and generously give whatever they can to people in need.\"\u003c/p>\u003c/blockquote>\n\u003cp>So, how does it work? \u003cstrong>Today, for one day only, visit Modelle's blog, \u003ca href=\"http://www.thetomatotart.com/\">The Tomato Tart\u003c/a>, to bid on delectable homemade goods from the blogger of your choice.\u003c/strong> Score the winning bid and you'll receive a shipment from your personal baker within two weeks. All proceeds will go to \u003ca href=\"http://www.2hj.org/index.php/eng_home\">Second Harvest Japan\u003c/a>, a food bank currently responding on the ground to the needs of people displaced by the earthquake and tsunami.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To whet your appetite (and loosen your purse strings), here are a few snapshots of items being offered by some Bay Area bloggers: \u003c/p>\n\u003cp>\u003ca href=\"http://kitchen-em.blogspot.com/2011/03/matcha-raspberry-flower-honey-madeleine.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_bakesale_japan-3.jpg\" alt=\"Matcha & Raspberry Flower Honey Madeleines\" title=\"Matcha & Raspberry Flower Honey Madeleines\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25654\">\u003c/a>\u003cbr>\n\u003cem>Photo from Kitchen Em\u003c/em> \u003c/p>\n\u003cp>Emiko from \u003ca href=\"http://kitchen-em.blogspot.com\">Kitchen Em\u003c/a> will be baking up a batch of her \u003cstrong>Matcha & Raspberry Flower Honey Madeleines\u003c/strong>. These pretty little cakes are infused with a subtle touch of pungent matcha tea, layered with the floral sweetness of local Napa-sourced honey.\u003c/p>\n\u003cp>\u003ca href=\"http://lemonsandanchovies.wordpress.com/2011/03/28/online-bake-sale-for-japan/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_bakesale_japan-4.jpg\" alt=\"Chocolate Chili Bites\" title=\"Chocolate Chili Bites\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25655\">\u003c/a>\u003cbr>\n\u003cem>Photo from Lemons and Anchovies\u003c/em>\u003c/p>\n\u003cp>Jean from \u003ca href=\"http://lemonsandanchovies.wordpress.com\">Lemons and Anchovies\u003c/a> will be satisfying choco-chili addicts with her almost flourless \u003cstrong>Chocolate Chili Bites\u003c/strong>. The bites are rich and dense, and the deep choco-late flavor is spiked with just a touch of smoky spice to keep it interesting.\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatthelove.com/2011/03/a-virtual-bake-sale-to-benefit-japan-earthquake-victims-my-one-year-blog-anniversary/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_bakesale_japan-5.jpg\" alt=\"Bourbon Blood Orange Caramel Chews\" title=\"Bourbon Blood Orange Caramel Chews\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25656\">\u003c/a>\u003cbr>\n\u003cem>Photo from Eat the Love\u003c/em> \u003c/p>\n\u003cp>Speaking of interesting, these \u003cstrong>Salted Exotic Bourbon Blood Orange Burnt Sugar Crème Fraiche Caramel Chews\u003c/strong> from Irvin Lin of \u003ca href=\"http://www.eatthelove.com\">Eat the Love\u003c/a> may have a long name, but that's because they contain a powerhouse of pleasure flavors. Blood orange, bourbon, burnt sugar, salted caramel, Tahitian vanilla bean, grains of paradise...oh no, this is not the caramel candy of your childhood. Caramels just got grown and sexy.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kitchencorners.com/2011/03/online-bake-sale-for-japan.html\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_bakesale_japan-2.jpg\" alt=\"Alfajore Pops\" title=\"Alfajore Pops\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-25653\">\u003c/a>\u003cbr>\n\u003cem>Photo from Kitchen Corners\u003c/em>\u003c/p>\n\u003cp>For the gluten-free crowd, have no fear, Damaris Santos-Palmer from \u003ca href=\"http://www.kitchencorners.com/\">Kitchen Corners\u003c/a>, will be whipping up gluten-free \u003cstrong>Alfajore Pops\u003c/strong>, traditional Argentinian cookies filled with homemade dulce de leche and dipped in chocolate. \u003c/p>\n\u003cp>\u003ca href=\"http://www.riceandwheat.com/2011/03/cheddar-chive-scones-and-how-you-can-get-some/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_bakesale_japan-1.jpg\" alt=\"Cheddar-Chive Scones\" title=\"Cheddar-Chive Scones\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25652\">\u003c/a>\u003cbr>\n\u003cem>Photo from Rice and Wheat\u003c/em>\u003c/p>\n\u003cp>If savory is more your bag, Angi from \u003ca href=\"http://www.riceandwheat.com\">Rice and Wheat\u003c/a> has you covered with her delightfully cheesy looking \u003cstrong>Cheddar-Chive Scones\u003c/strong>. \u003c/p>\n\u003cp>\u003ca href=\"http://lickmyspoon.com/events-2/online-bake-sale-for-japan-blood-orange-marmalade-tart/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/blood-orange-tart-1.jpg\" alt=\"Blood Orange Marmalade Tart\" title=\"Blood Orange Marmalade Tart\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25658\">\u003c/a>\u003cbr>\n\u003cem>Photo from Lick My Spoon\u003c/em> \u003c/p>\n\u003cp>And, yours truly will be making a stunner of a \u003cstrong>\u003ca href=\"http://lickmyspoon.com/events-2/online-bake-sale-for-japan-blood-orange-marmalade-tart/\">Blood Orange Marmalade Tart\u003c/a>\u003c/strong>. I learned how to make this beauty from \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/10/cooking-class-at-ramekins-with-joyce-goldstein/\">Joyce Goldstein\u003c/a>, who adapted it from a recipe called \u003cem>Crostata di Marmellata delle Suore Trappiste\u003c/em>, served at the \u003cem>Vineria Cozzi\u003c/em> in Bergamo Alta, Italy. The tart gets its interesting name because it is filled with orange marmalade made by the Trappist nuns. In this version, we use blood oranges for a stunning presentation and floral flavor, “like an orange mixed with a rose.” It is divine…really, you should buy this.\u003c/p>\n\u003cp>We're rolling out the pastry dough…so you can help us raise the other kind of dough. \u003c/p>\n\u003cp>\u003ca href=\"http://www.thetomatotart.com/\">Go. Bid. Bid High\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Follow on Twitter: \u003ca href=\"http://twitter.com/#!/search?q=%23OnlineBake4Japan\">#OnlineBake4Japan\u003c/a>\u003cbr>\nsabrina modelle \u003ca href=\"http://twitter.com/#!/thetomatotart\">@thetomatotart\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Wise Sons Pop-Up Deli",
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"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_25581\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/ollies-bialy-wisesonsdeli300.jpg\" alt=\"Ollies Bialy\" title=\"Ollies Bialy\" width=\"300\" height=\"225\" class=\"size-full wp-image-25581\">\u003cfigcaption class=\"wp-caption-text\">Ollie's Bialy\u003c/figcaption>\u003c/figure>\n\u003cp>Bring me your bialys, your chocolate babkas, your lox, capers, and schmears yearning to be free! It's a cliche, perhaps, to kvetch about the Bay Area's lack of decent Jewish deli food, when we can find just about everything else here from Burmese tea salad to Himalayan momos. But try telling that to a nostalgic deli-lover. An empanada is not a knish; a wonton is not a kreplach; a morning bun, however glorious, is not a slice of babka. \u003c/p>\n\u003cp>Yes, there are pockets here and there: \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/21/who-owns-the-deli/\">Saul's\u003c/a> in Berkeley, of course, and \u003ca href=\"http://www.millersdelisf.com\">Miller's East Coast Deli\u003c/a> on Polk Street in SF, a few halfway-decent bagel shops, the Russian grocery stores and bakeries on Clement Street that stock sour pickles, rye bread, farmer cheese and stuffed cabbage. But where to bask in the kibbitzing atmosphere of Manhattan's \u003ca href=\"http://www.barneygreengrass.com\">Barney Greengrass\u003c/a> on a Saturday morning, where platters of salami-and-eggs or whitefish salad are smacked down on Formica tables? Where can we inhale a perfume like the heady aroma inside \u003ca href=\"http://www.russanddaughters.com\">Russ and Daughters\u003c/a> on a Friday afternoon, equal parts smoked fish and buttery-cinnamony rugalach, with a hint of onion bagel? \u003c/p>\n\u003cp>But the Bay Area is a land more attuned to kale and lardo than chicken liver and schmaltz. Then again, if every other ethnic cuisine, no matter how obscure, can find its niche, why not this one? So far, the success of \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons Deli\u003c/a>, Evan Bloom's and Leo Beckerman's 10-week-old pop-up restaurant, bodes well for saving the deli. Started as a popular offering at \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>, Beckerman and Bloom are now setting up shop at Jackie's Cafe on every Saturday morning from 9am to 2pm, turning the marble-tabled Valencia Street spot into their own version of \u003ca href=\"http://www.langersdeli.com\">Langer's\u003c/a>. \u003c/p>\n\u003cp>The menu is short, a mixture of specials (mushroom-and-barley soup, corned-beef knishes) and staples (schmaltz on rye, housemade corned beef and pastrami sandwiches). No egg creams or Cel-Ray tonic, just Bolyan's sodas, De La Paz coffee and Mexican Cokes. Neither Wise Son has a restaurant background (Bloom has a degree in architecture; Beckerman worked in public health) but they're learning fast. Beckerman takes the orders while Bloom and his small crew slices pastrami and assembles sandwiches in a plugged-in, makeshift semi-kitchen where a bucket of potato salad jostles against a bin of bialys near a couple of Reubens toasting on a jerry-rigged griddle. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's not an ideal set-up (says Bloom dryly, \"I'd like to be able to boil water\") but somehow, everything comes out delicious: thick-cut, lavishly fatty corned beef and pastrami sandwiches on springy, caraway-flecked sour rye bread, buttressed with heaps of fresh and crunchy coleslaw and sour pickles; a yeasty-chewy toasted bialy slathered with caper cream cheese and red onions, piled lavishly with \u003ca href=\"http://www.acmesmokedfish.com\">Acme\u003c/a> smoked salmon from the Polish neighborhood of Greenpoint in Brooklyn; plates of sunny yellow noodle kugel and hunks of babka densely ribboned with chocolate and caramel. They're working hard to rehabilitate schmaltz (chicken fat); after all, why should lardo and duck fat get all the foodie love? Already, regulars are asking to have their Reubens griddled in schmaltz. \"We're like In-N-Out! It's our \u003ca href=\"http://www.in-n-out.com/secretmenu.asp\">animal style\u003c/a>,\" they laugh. \u003c/p>\n\u003cp>All the prep work--baking the breads, brining and smoking the meats, making the kugels, and more--is done in the community kitchens at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. Working there, they share the kitchens with an international mix of small-scale entrepreneurs, many of them women from Central and South America. It makes them think of all kinds of Mission-ready mash-ups--why not a corned beef pupusa? Or a dulce de leche hamantashen? A kale knish? How about a meatless Reuben stuffed with smoked shiitake mushrooms? (These last two have already been adopted on the menu, with great success.)\u003c/p>\n\u003cp>\"I'd say the majority of our clientele isn't Jewish,\" says Bloom, and doing a quick one-over of the room on a recent Saturday morning, I'd agree with him; the mix is a resolutely urban one, united in a love for corned beef. Beckerman and Bloom have plans to get bigger and better. \"We'd like to be open more than just on Shabbas,\" jokes Beckerman, although they're certainly positioned to scoop up the after-services crowd from nearby \u003ca href=\"http://www.shaarzahav.org\">Congregation Sha'ar Zahav\u003c/a>. They've been pounding the pavement looking for a permanent location in the Mission for the past six months, and will be hosting a Passover Seder dinner at \u003ca href=\"http://www.coffeebar-usa.com\">Coffee Bar\u003c/a> on Tuesday, April 19th. They've also got a full Passover catering menu in place for April 18th and 19th, the first two nights of Passover. Let all who are hungry, come and eat brisket. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wisesonsdeli.com/\">Wise Sons Deli\u003c/a>, 105 Valencia at McCoppin Sts, SF. Saturday, 9am-2pm. Cash only. Phone: 415 787-DELI.\u003cbr>\nTwitter: \u003ca href=\"http://www.wisesonsdeli.com/\">@WiseSonsDeli\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_25581\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/ollies-bialy-wisesonsdeli300.jpg\" alt=\"Ollies Bialy\" title=\"Ollies Bialy\" width=\"300\" height=\"225\" class=\"size-full wp-image-25581\">\u003cfigcaption class=\"wp-caption-text\">Ollie's Bialy\u003c/figcaption>\u003c/figure>\n\u003cp>Bring me your bialys, your chocolate babkas, your lox, capers, and schmears yearning to be free! It's a cliche, perhaps, to kvetch about the Bay Area's lack of decent Jewish deli food, when we can find just about everything else here from Burmese tea salad to Himalayan momos. But try telling that to a nostalgic deli-lover. An empanada is not a knish; a wonton is not a kreplach; a morning bun, however glorious, is not a slice of babka. \u003c/p>\n\u003cp>Yes, there are pockets here and there: \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/21/who-owns-the-deli/\">Saul's\u003c/a> in Berkeley, of course, and \u003ca href=\"http://www.millersdelisf.com\">Miller's East Coast Deli\u003c/a> on Polk Street in SF, a few halfway-decent bagel shops, the Russian grocery stores and bakeries on Clement Street that stock sour pickles, rye bread, farmer cheese and stuffed cabbage. But where to bask in the kibbitzing atmosphere of Manhattan's \u003ca href=\"http://www.barneygreengrass.com\">Barney Greengrass\u003c/a> on a Saturday morning, where platters of salami-and-eggs or whitefish salad are smacked down on Formica tables? Where can we inhale a perfume like the heady aroma inside \u003ca href=\"http://www.russanddaughters.com\">Russ and Daughters\u003c/a> on a Friday afternoon, equal parts smoked fish and buttery-cinnamony rugalach, with a hint of onion bagel? \u003c/p>\n\u003cp>But the Bay Area is a land more attuned to kale and lardo than chicken liver and schmaltz. Then again, if every other ethnic cuisine, no matter how obscure, can find its niche, why not this one? So far, the success of \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons Deli\u003c/a>, Evan Bloom's and Leo Beckerman's 10-week-old pop-up restaurant, bodes well for saving the deli. Started as a popular offering at \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>, Beckerman and Bloom are now setting up shop at Jackie's Cafe on every Saturday morning from 9am to 2pm, turning the marble-tabled Valencia Street spot into their own version of \u003ca href=\"http://www.langersdeli.com\">Langer's\u003c/a>. \u003c/p>\n\u003cp>The menu is short, a mixture of specials (mushroom-and-barley soup, corned-beef knishes) and staples (schmaltz on rye, housemade corned beef and pastrami sandwiches). No egg creams or Cel-Ray tonic, just Bolyan's sodas, De La Paz coffee and Mexican Cokes. Neither Wise Son has a restaurant background (Bloom has a degree in architecture; Beckerman worked in public health) but they're learning fast. Beckerman takes the orders while Bloom and his small crew slices pastrami and assembles sandwiches in a plugged-in, makeshift semi-kitchen where a bucket of potato salad jostles against a bin of bialys near a couple of Reubens toasting on a jerry-rigged griddle. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's not an ideal set-up (says Bloom dryly, \"I'd like to be able to boil water\") but somehow, everything comes out delicious: thick-cut, lavishly fatty corned beef and pastrami sandwiches on springy, caraway-flecked sour rye bread, buttressed with heaps of fresh and crunchy coleslaw and sour pickles; a yeasty-chewy toasted bialy slathered with caper cream cheese and red onions, piled lavishly with \u003ca href=\"http://www.acmesmokedfish.com\">Acme\u003c/a> smoked salmon from the Polish neighborhood of Greenpoint in Brooklyn; plates of sunny yellow noodle kugel and hunks of babka densely ribboned with chocolate and caramel. They're working hard to rehabilitate schmaltz (chicken fat); after all, why should lardo and duck fat get all the foodie love? Already, regulars are asking to have their Reubens griddled in schmaltz. \"We're like In-N-Out! It's our \u003ca href=\"http://www.in-n-out.com/secretmenu.asp\">animal style\u003c/a>,\" they laugh. \u003c/p>\n\u003cp>All the prep work--baking the breads, brining and smoking the meats, making the kugels, and more--is done in the community kitchens at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. Working there, they share the kitchens with an international mix of small-scale entrepreneurs, many of them women from Central and South America. It makes them think of all kinds of Mission-ready mash-ups--why not a corned beef pupusa? Or a dulce de leche hamantashen? A kale knish? How about a meatless Reuben stuffed with smoked shiitake mushrooms? (These last two have already been adopted on the menu, with great success.)\u003c/p>\n\u003cp>\"I'd say the majority of our clientele isn't Jewish,\" says Bloom, and doing a quick one-over of the room on a recent Saturday morning, I'd agree with him; the mix is a resolutely urban one, united in a love for corned beef. Beckerman and Bloom have plans to get bigger and better. \"We'd like to be open more than just on Shabbas,\" jokes Beckerman, although they're certainly positioned to scoop up the after-services crowd from nearby \u003ca href=\"http://www.shaarzahav.org\">Congregation Sha'ar Zahav\u003c/a>. They've been pounding the pavement looking for a permanent location in the Mission for the past six months, and will be hosting a Passover Seder dinner at \u003ca href=\"http://www.coffeebar-usa.com\">Coffee Bar\u003c/a> on Tuesday, April 19th. They've also got a full Passover catering menu in place for April 18th and 19th, the first two nights of Passover. Let all who are hungry, come and eat brisket. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wisesonsdeli.com/\">Wise Sons Deli\u003c/a>, 105 Valencia at McCoppin Sts, SF. Saturday, 9am-2pm. Cash only. Phone: 415 787-DELI.\u003cbr>\nTwitter: \u003ca href=\"http://www.wisesonsdeli.com/\">@WiseSonsDeli\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mission Reinvention: Food Businesses Buck Recession",
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"content": "\u003cp>A few months ago I began leading tours for \u003ca href=\"http://edibleexcursions.net/excursion.htm\">Edible Excursions\u003c/a> (run by epicurean concierge \u003ca href=\"http://www.berkeleyside.com/2010/07/23/berkeley-bites-lisa-rogovin-epicurean-concierge/\">Lisa Rogovin\u003c/a>) around North Berkeley's Gourmet Ghetto, which includes visits to the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheeseboard Collective\u003c/a>, photo ops in front of \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, and the occasional celebrity sighting (or what counts as celebrity in that town--don't blink but there's \u003ca href=\"http://en.wikipedia.org/wiki/Michael_Lewis_%28author%29\">Michael Lewis\u003c/a> buying pie with one of his kids.)\u003c/p>\n\u003cp>Many participants ask about other tours the company offers, which I don't lead, but I realized pretty quickly I needed to know what was on the menu so I could share the details with potential repeat customers.\u003c/p>\n\u003cp>So I recently shadowed the \u003ca href=\"http://edibleexcursions.net/taste_mission.htm\">Taste the Mission\u003c/a> tour (arguable the real Ghetto Gourmet these days) and what struck me on that food store and restaurant jaunt, as we spent three hours hoofing around the 'hood, was the different business models employed by the people in the kitchens trying to survive--or even thrive--during recessionary times.\u003c/p>\n\u003cp>What I came away with from that afternoon (aside from an impressive food baby after hearty sampling at nine spots) is a bit of a metaphor for life--there's no right way to do it, different strategies work for different people, love what you do, work hard, and the rest will follow. \u003c/p>\n\u003cp>\u003cstrong>Below, a trio of approaches to ride out the recession.\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pan.dulce_.la_.victoria500.jpg\" alt=\"Pan Dulce on display at La Victoria Bakery. Photo: Courtesy of Edible Excursions\" title=\"Pan Dulce on display at La Victoria Bakery. Photo: Courtesy of Edible Excursions\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25542\">\u003cbr>\n\u003cem>Pan Dulce on display at La Victoria Bakery. Photo: Courtesy of Edible Excursions.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Adapt or die:\u003c/strong> The best example of this approach can be found at \u003ca href=\"http://www.lavictoriabakery.com/\">La Victoria Bakery\u003c/a>, an anchor institution at 24th and Alabama Streets that's sold \u003cem>conchas \u003c/em>for some sixty years. Fast-talking owner Jamie Maldonado figured out that simply serving Latin pastries wasn't going to cut it in today's culinary climate. These days the cafe features a line of sweet treats from \u003ca href=\"http://www.wholesomebakery.com/\">Wholesome Bakery\u003c/a>, which turns out vegan cakes, cookies, and pies. Maldonado rents out kitchen space to Mission fixtures such as \u003ca href=\"http://lettuceeatkale.com/2010/wild-man-iso-rabins-a-new-food-entrepreneur/\">Iso Rabins\u003c/a> of \u003ca href=\"http://foragesf.com/\">forageSF\u003c/a>, and Danny Gabriner of \u003ca href=\"http://www.sourflour.org/\">Sour Flour\u003c/a>, both of whom were at the cafe during our tour. And the cafe now hosts pop-up dinners by popular street-food chefs like \u003ca href=\"http://hapasf.com/\">Hapa SF\u003c/a> and \u003ca href=\"http://soulcocina.com/\">Soul Cocina\u003c/a>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mission.collage500.jpg\" alt=\"mission collage\" title=\"mission collage\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-25547\">\u003cbr>\n\u003cem>Top left: Natalie Galatzer of Bike Basket Pies. Photo: Daniel Laing. Top right: Karen Heisler and crew from Mission Pie. Photo: Anne Hamersky.\u003cbr>\nBottom left: Mission Minis sweet treats. Photo: Serena Bartlett. Bottom right: Manny Gimenez of Mr. Pollo. Photo: Serena Bartlett.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Start Small:\u003c/strong> This category includes many relatively new arrivals to the Mission District, such as bite-sized cupcakery \u003ca href=\"http://missionminis.com/index.html\">Mission Minis\u003c/a>, seasonal sweet and savory pastries from \u003ca href=\"http://bikebasketpies.com/\">Bike Basket Pies\u003c/a>, and the in-demand \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/25/arepas-homemade-flatbreads/\">arepas\u003c/a> from Manny Torres Gimenez of \u003ca href=\"http://www.mrpollosf.com/\">Mr. Pollo\u003c/a>. \u003c/p>\n\u003cp>Consider, too, \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>, which began as a slip of a store serving sweet tarts and took over the space next door when it became available at the busy intersection of Mission and 25th Streets. Store co-owner Karen Heisler says that the organic way the business grew made sense in terms of their overall business plan. \"We wanted to make sure the community wanted us and responded to what we do,\" says Heisler, who sells affordable, sustainable \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/10/bicoastal-pie/\">savory and sweet eats\u003c/a> made from ingredients sourced locally from places like \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a>, \u003ca href=\"http://bluehouseorganicfarm.com/\">Blue House Farm\u003c/a>, and \u003ca href=\"http://www.goodhumus.com/\">Good Humus Farm\u003c/a>. Heisler says she's not interested in opening Mission Pie 2 or scaling up to sell wholesale, but wants to continue to solidify loyal relationships with consumers and vendors. (Heisler talks about her favorite local places in this \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">previous BAB post\u003c/a>.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/knead.patisserie300.jpg\" alt=\"Street sign for the restaurant and bakery housed in one space. Photo: Serena Bartlett.\" title=\"Street sign for the restaurant and bakery housed in one space. Photo: Serena Bartlett.\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-25549\">\u003cbr>\n\u003cem>Street sign for the restaurant and bakery housed in one space. Photo: Serena Bartlett.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Diversify:\u003c/strong> Yaron Milgrom, owner of \u003ca href=\"http://www.localmissioneatery.com/\">Local: Mission Eatery\u003c/a> envisioned a village gathering place with a food focus. His business at 24th and Folsom Streets is essentially an inexpensive sandwich-soup-salad shop by day and morphs into a high-end restaurant at night. It also acts as a cookbook lending library and offers kitchen classes several times a month. Jake Des Voignes is the chef and his partner in life Shauna Des Voignes runs \u003ca href=\"http://twitter.com/kneadpatisserie\">Knead Patisserie\u003c/a> in the rear of the restaurant. Shauna sets up a cart in the establishment's entryway in the morning, catching commuters on the fly who nab lemon ricotta turnovers or brioche apple rolls on their way to BART.\u003c/p>\n\u003cp>Who makes it in the fickle food biz in the continually evolving Mission District remains to be seen. But the economic models employed here may well be instructive--as these food folks create community around good grub.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What other innovative approaches to selling food have you come across in the Mission or elsewhere in your travels?\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A few months ago I began leading tours for \u003ca href=\"http://edibleexcursions.net/excursion.htm\">Edible Excursions\u003c/a> (run by epicurean concierge \u003ca href=\"http://www.berkeleyside.com/2010/07/23/berkeley-bites-lisa-rogovin-epicurean-concierge/\">Lisa Rogovin\u003c/a>) around North Berkeley's Gourmet Ghetto, which includes visits to the \u003ca href=\"http://cheeseboardcollective.coop/\">Cheeseboard Collective\u003c/a>, photo ops in front of \u003ca href=\"http://www.chezpanisse.com/intro.php\">Chez Panisse\u003c/a>, and the occasional celebrity sighting (or what counts as celebrity in that town--don't blink but there's \u003ca href=\"http://en.wikipedia.org/wiki/Michael_Lewis_%28author%29\">Michael Lewis\u003c/a> buying pie with one of his kids.)\u003c/p>\n\u003cp>Many participants ask about other tours the company offers, which I don't lead, but I realized pretty quickly I needed to know what was on the menu so I could share the details with potential repeat customers.\u003c/p>\n\u003cp>So I recently shadowed the \u003ca href=\"http://edibleexcursions.net/taste_mission.htm\">Taste the Mission\u003c/a> tour (arguable the real Ghetto Gourmet these days) and what struck me on that food store and restaurant jaunt, as we spent three hours hoofing around the 'hood, was the different business models employed by the people in the kitchens trying to survive--or even thrive--during recessionary times.\u003c/p>\n\u003cp>What I came away with from that afternoon (aside from an impressive food baby after hearty sampling at nine spots) is a bit of a metaphor for life--there's no right way to do it, different strategies work for different people, love what you do, work hard, and the rest will follow. \u003c/p>\n\u003cp>\u003cstrong>Below, a trio of approaches to ride out the recession.\u003c/strong>\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/24/2011/03/pan.dulce_.la_.victoria500.jpg\" alt=\"Pan Dulce on display at La Victoria Bakery. Photo: Courtesy of Edible Excursions\" title=\"Pan Dulce on display at La Victoria Bakery. Photo: Courtesy of Edible Excursions\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25542\">\u003cbr>\n\u003cem>Pan Dulce on display at La Victoria Bakery. Photo: Courtesy of Edible Excursions.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Adapt or die:\u003c/strong> The best example of this approach can be found at \u003ca href=\"http://www.lavictoriabakery.com/\">La Victoria Bakery\u003c/a>, an anchor institution at 24th and Alabama Streets that's sold \u003cem>conchas \u003c/em>for some sixty years. Fast-talking owner Jamie Maldonado figured out that simply serving Latin pastries wasn't going to cut it in today's culinary climate. These days the cafe features a line of sweet treats from \u003ca href=\"http://www.wholesomebakery.com/\">Wholesome Bakery\u003c/a>, which turns out vegan cakes, cookies, and pies. Maldonado rents out kitchen space to Mission fixtures such as \u003ca href=\"http://lettuceeatkale.com/2010/wild-man-iso-rabins-a-new-food-entrepreneur/\">Iso Rabins\u003c/a> of \u003ca href=\"http://foragesf.com/\">forageSF\u003c/a>, and Danny Gabriner of \u003ca href=\"http://www.sourflour.org/\">Sour Flour\u003c/a>, both of whom were at the cafe during our tour. And the cafe now hosts pop-up dinners by popular street-food chefs like \u003ca href=\"http://hapasf.com/\">Hapa SF\u003c/a> and \u003ca href=\"http://soulcocina.com/\">Soul Cocina\u003c/a>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mission.collage500.jpg\" alt=\"mission collage\" title=\"mission collage\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-25547\">\u003cbr>\n\u003cem>Top left: Natalie Galatzer of Bike Basket Pies. Photo: Daniel Laing. Top right: Karen Heisler and crew from Mission Pie. Photo: Anne Hamersky.\u003cbr>\nBottom left: Mission Minis sweet treats. Photo: Serena Bartlett. Bottom right: Manny Gimenez of Mr. Pollo. Photo: Serena Bartlett.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Start Small:\u003c/strong> This category includes many relatively new arrivals to the Mission District, such as bite-sized cupcakery \u003ca href=\"http://missionminis.com/index.html\">Mission Minis\u003c/a>, seasonal sweet and savory pastries from \u003ca href=\"http://bikebasketpies.com/\">Bike Basket Pies\u003c/a>, and the in-demand \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/25/arepas-homemade-flatbreads/\">arepas\u003c/a> from Manny Torres Gimenez of \u003ca href=\"http://www.mrpollosf.com/\">Mr. Pollo\u003c/a>. \u003c/p>\n\u003cp>Consider, too, \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>, which began as a slip of a store serving sweet tarts and took over the space next door when it became available at the busy intersection of Mission and 25th Streets. Store co-owner Karen Heisler says that the organic way the business grew made sense in terms of their overall business plan. \"We wanted to make sure the community wanted us and responded to what we do,\" says Heisler, who sells affordable, sustainable \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/10/bicoastal-pie/\">savory and sweet eats\u003c/a> made from ingredients sourced locally from places like \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a>, \u003ca href=\"http://bluehouseorganicfarm.com/\">Blue House Farm\u003c/a>, and \u003ca href=\"http://www.goodhumus.com/\">Good Humus Farm\u003c/a>. Heisler says she's not interested in opening Mission Pie 2 or scaling up to sell wholesale, but wants to continue to solidify loyal relationships with consumers and vendors. (Heisler talks about her favorite local places in this \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">previous BAB post\u003c/a>.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/knead.patisserie300.jpg\" alt=\"Street sign for the restaurant and bakery housed in one space. Photo: Serena Bartlett.\" title=\"Street sign for the restaurant and bakery housed in one space. Photo: Serena Bartlett.\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-25549\">\u003cbr>\n\u003cem>Street sign for the restaurant and bakery housed in one space. Photo: Serena Bartlett.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Diversify:\u003c/strong> Yaron Milgrom, owner of \u003ca href=\"http://www.localmissioneatery.com/\">Local: Mission Eatery\u003c/a> envisioned a village gathering place with a food focus. His business at 24th and Folsom Streets is essentially an inexpensive sandwich-soup-salad shop by day and morphs into a high-end restaurant at night. It also acts as a cookbook lending library and offers kitchen classes several times a month. Jake Des Voignes is the chef and his partner in life Shauna Des Voignes runs \u003ca href=\"http://twitter.com/kneadpatisserie\">Knead Patisserie\u003c/a> in the rear of the restaurant. Shauna sets up a cart in the establishment's entryway in the morning, catching commuters on the fly who nab lemon ricotta turnovers or brioche apple rolls on their way to BART.\u003c/p>\n\u003cp>Who makes it in the fickle food biz in the continually evolving Mission District remains to be seen. But the economic models employed here may well be instructive--as these food folks create community around good grub.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What other innovative approaches to selling food have you come across in the Mission or elsewhere in your travels?\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sol Food's La Bodega",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/La-Bodega.jpg\" alt=\"La Bodega\" title=\"La Bodega\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-25281\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.solfoodrestaurant.com/\">Sol Food\u003c/a> has become a San Rafael culinary treasure. If you mention eating out in Marin, it's bound to come up. In my circles, anyway. There are many reasons for this: incredible Puerto Rican beans, salads, plantains, local meats, housemade hot sauce and limeade. I could go on. Sol Food is also open late which is a rarity in Marin. So not that I needed convincing, but I was excited to check out La Bodega, their new little annex right next door that boasts a seamless take-out and pick-up service along with a few special items you won't find at the other two locations. Currently, they're renovating their larger corner spot, so the pick-up annex is handling a lot of spill-over. There are lines, there is bustle, but they're all handling it remarkably well. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7249.jpg\" alt=\"la bodega\" title=\"la bodega\" width=\"500\" height=\"484\" class=\"alignnone size-full wp-image-25395\">\u003cbr>\n\u003cem>Market items at La Bodega\u003c/em>\u003c/p>\n\u003cp>The first difference you'll notice upon walking into La Bodega is the little display of grocery items you can purchase: hot sauce, interesting olives, beans, and plantain chips. They also have their normal selection of beverages, including coconut waters, Fizzie Lizzie's and a few sodas. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7247.jpg\" alt=\"beverages at La Bodega\" title=\"beverages at La Bodega\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25396\">\u003cbr>\n\u003cem>Beverages at La Bodega\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But one of the reasons to sneak into the new annex now is for the whole free-range roasted chicken or ribs that you can't get at the other locations. According to a few of the servers, they're going to continue to do a few distinct dishes at their new mid-block location to draw in more folks who might go to the reliable corner spot instead. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7245.jpg\" alt=\"la bodega menu\" title=\"la bodega menu\" width=\"500\" height=\"366\" class=\"alignnone size-full wp-image-25397\">\u003cbr>\n\u003cem>Menus at La Bodega\u003c/em>\u003c/p>\n\u003cp>So when it comes right down to it:\u003c/p>\n\u003cp>\u003cstrong>The upside\u003c/strong>: Quick. Same, reliable (and lovable) menu.\u003cbr>\n\u003cstrong>The downside\u003c/strong>: No seating; lines. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.solfoodrestaurant.com/\">La Bodega\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=La+Bodega+903+Lincoln+Ave+San+Rafael,+CA+94901&aq=&sll=37.0625,-95.677068&sspn=34.861942,61.347656&ie=UTF8&hq=La+Bodega+903+Lincoln+Ave+San+Rafael,+CA+94901&hnear=&ll=41.442726,-111.533203&spn=32.876459,61.347656&z=4&iwloc=A\">Map\u003c/a>\u003cbr>\n903 Lincoln Ave\u003cbr>\nSan Rafael, CA 94901\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 451-4765\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Sun.-Thurs. 8am-12pm; Fri. 8am-2am\u003c/p>\n\n",
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"excerpt": "Megan Gordon stakes out Sol Food's new annex, La Bodega. ",
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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/La-Bodega.jpg\" alt=\"La Bodega\" title=\"La Bodega\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-25281\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.solfoodrestaurant.com/\">Sol Food\u003c/a> has become a San Rafael culinary treasure. If you mention eating out in Marin, it's bound to come up. In my circles, anyway. There are many reasons for this: incredible Puerto Rican beans, salads, plantains, local meats, housemade hot sauce and limeade. I could go on. Sol Food is also open late which is a rarity in Marin. So not that I needed convincing, but I was excited to check out La Bodega, their new little annex right next door that boasts a seamless take-out and pick-up service along with a few special items you won't find at the other two locations. Currently, they're renovating their larger corner spot, so the pick-up annex is handling a lot of spill-over. There are lines, there is bustle, but they're all handling it remarkably well. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7249.jpg\" alt=\"la bodega\" title=\"la bodega\" width=\"500\" height=\"484\" class=\"alignnone size-full wp-image-25395\">\u003cbr>\n\u003cem>Market items at La Bodega\u003c/em>\u003c/p>\n\u003cp>The first difference you'll notice upon walking into La Bodega is the little display of grocery items you can purchase: hot sauce, interesting olives, beans, and plantain chips. They also have their normal selection of beverages, including coconut waters, Fizzie Lizzie's and a few sodas. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7247.jpg\" alt=\"beverages at La Bodega\" title=\"beverages at La Bodega\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-25396\">\u003cbr>\n\u003cem>Beverages at La Bodega\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But one of the reasons to sneak into the new annex now is for the whole free-range roasted chicken or ribs that you can't get at the other locations. According to a few of the servers, they're going to continue to do a few distinct dishes at their new mid-block location to draw in more folks who might go to the reliable corner spot instead. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7245.jpg\" alt=\"la bodega menu\" title=\"la bodega menu\" width=\"500\" height=\"366\" class=\"alignnone size-full wp-image-25397\">\u003cbr>\n\u003cem>Menus at La Bodega\u003c/em>\u003c/p>\n\u003cp>So when it comes right down to it:\u003c/p>\n\u003cp>\u003cstrong>The upside\u003c/strong>: Quick. Same, reliable (and lovable) menu.\u003cbr>\n\u003cstrong>The downside\u003c/strong>: No seating; lines. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.solfoodrestaurant.com/\">La Bodega\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=La+Bodega+903+Lincoln+Ave+San+Rafael,+CA+94901&aq=&sll=37.0625,-95.677068&sspn=34.861942,61.347656&ie=UTF8&hq=La+Bodega+903+Lincoln+Ave+San+Rafael,+CA+94901&hnear=&ll=41.442726,-111.533203&spn=32.876459,61.347656&z=4&iwloc=A\">Map\u003c/a>\u003cbr>\n903 Lincoln Ave\u003cbr>\nSan Rafael, CA 94901\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 451-4765\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Sun.-Thurs. 8am-12pm; Fri. 8am-2am\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Roasted Cauliflower with Garlic and Anchovies",
"title": "Roasted Cauliflower with Garlic and Anchovies",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2010_03_roasted_cauliflower-2.jpg\" alt=\"cauliflower\" title=\"cauliflower\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24759\">\u003c/p>\n\u003cp>Huh. \u003cstrong>Cauliflower\u003c/strong>. Who knew it could be so delicious?\u003c/p>\n\u003cp>The first time I went to the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/06/berkeley-bowl-west/\">Berkeley Bowl\u003c/a>, I remember marveling at the array of \u003ca href=\"http://www.usatoday.com/tech/news/2004-06-14-orange-cauliflower_x.htm\">orange cauliflower\u003c/a> (which contains 25 times the Vitamin A of white varieties; the color is from the massive quantities of beta-carotene in the veggie) and \u003ca href=\"http://www.dailymail.co.uk/news/article-514799/The-orange-purple-green-cauliflowers-scientists-claim-healthier-you.html\">purple cauliflower\u003c/a> (whose shocking violet color is caused by the antioxidant anthocyanin, also found in blueberries, red cabbage, and red wine) on display.\u003c/p>\n\u003cp>Apparently, yes, you can have your vegetables in carnival colors. I still went home with the plain Jane white variety that evening -- I dunno, maybe the kaleidoscope cauliflower was just too jarring for me. It's been awhile since I last bought a head of cauliflower. My renewed interest in it came about after a lovely Italian meal. \u003c/p>\n\u003cp>Did you ever notice how Italians just have a way with making simple vegetables taste so darn good? It's the Grade A olive oil they use. That, and invoking \u003cem>la bella vita\u003c/em> into their kitchens, no doubt. This particular \u003cem>contorno\u003c/em> of \u003cem>cavolfiori\u003c/em> was robust and full of flavor. Florets of cauliflower were roasted with \u003cstrong>sweet garlic\u003c/strong>, \u003cstrong>briny anchovies\u003c/strong>, and gilded with fruity \u003cstrong>olive oil\u003c/strong>. As each little cauliflower tree disappeared into my mouth, I plotted my strategy on how to recreate this dish at home.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2010_03_roasted_cauliflower-9.jpg\" alt=\"cauliflower\" title=\"cauliflower\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-24761\">\u003c/p>\n\u003cp>I started off by cutting the cauliflower in half, then separating the branches into florets. Then, I melted down the anchovies in a skillet, stirring them until a paste formed. My husband is obsessed with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/16/superfood-kale/\">all things anchovy\u003c/a> (and all things salty for that matter), so I've been buying in bulk these little tins of Italian anchovies packed in olive oil. \u003c/p>\n\u003cp>Next, I add the smashed garlic to the pan, lemon juice, and the cauliflower, tossing it all together so that the anchovy \"sauce\" coats all the florets. A sprinkle of panko crumbs, a drizzle of olive oil, and into the oven it all goes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The dish is done when the cauliflower is fork-tender and the panko has turned a crunchy golden brown. Top with grated parmigiano, salt and pepper, and you've got yourself one mighty fine side dish. No peacock colors necessary. The bang is all in the taste. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Roasted Cauliflower with Garlic and Anchovies\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cbr>\n\u003cem>Cauliflower makes a simple and satisfying side dish, roasted with sweet garlic, briny anchovies, and gilded with fruity olive oil.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">10 min \u003cspan class=\"value-title\" title=\"PT10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">40 min\u003cspan class=\"value-title\" title=\"PT40M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">50 min\u003cspan class=\"value-title\" title=\"PT50M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2010_03_roasted_cauliflower-7.jpg\" alt=\"roasted cauliflower\" title=\"roasted cauliflower\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24760 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 head of cauliflower\u003c/li>\n\u003cli class=\"ingredient\">3 cloves of garlic, peeled and smashed\u003c/li>\n\u003cli class=\"ingredient\">juice of 1/2 lemon\u003c/li>\n\u003cli class=\"ingredient\">2 oz container of anchovies packed in oil\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup panko breadcrumbs\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup parmigiano\u003c/li>\n\u003cli class=\"ingredient\">3-4 tablespoons olive oil\u003c/li>\n\u003cli class=\"ingredient\">Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat oven to 450 F.\u003c/li>\n\u003cli>Cut cauliflower into florets and rinse thoroughly.\u003c/li>\n\u003cli>In a large pan/cast iron skillet over medium high heat, add the anchovies and the oil they're packed in. Melt down the anchovies down, stirring with a wooden spoon, until it forms a paste. Add garlic. Saute for a few minutes (don't let garlic get too dark). Add lemon juice and cauliflower to the pan and toss to coat.\u003c/li>\n\u003cli>Place in a baking dish large enough so that the florets form one layer. Sprinkle with freshly ground pepper. Sprinkle panko crumbs on top. Drizzle with olive oil. (If you're using a cast iron skillet, you can just leave everything in there and pop the whole skillet into the oven).\u003c/li>\n\u003cli>Bake 30-35 minutes, giving everything a good stir about halfway through the baking time, until cauliflower is fork-tender and panko has turned golden brown. Remove from oven, sprinkle with parmigiano, salt and pepper to taste. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2010_03_roasted_cauliflower-2.jpg\" alt=\"cauliflower\" title=\"cauliflower\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24759\">\u003c/p>\n\u003cp>Huh. \u003cstrong>Cauliflower\u003c/strong>. Who knew it could be so delicious?\u003c/p>\n\u003cp>The first time I went to the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/06/berkeley-bowl-west/\">Berkeley Bowl\u003c/a>, I remember marveling at the array of \u003ca href=\"http://www.usatoday.com/tech/news/2004-06-14-orange-cauliflower_x.htm\">orange cauliflower\u003c/a> (which contains 25 times the Vitamin A of white varieties; the color is from the massive quantities of beta-carotene in the veggie) and \u003ca href=\"http://www.dailymail.co.uk/news/article-514799/The-orange-purple-green-cauliflowers-scientists-claim-healthier-you.html\">purple cauliflower\u003c/a> (whose shocking violet color is caused by the antioxidant anthocyanin, also found in blueberries, red cabbage, and red wine) on display.\u003c/p>\n\u003cp>Apparently, yes, you can have your vegetables in carnival colors. I still went home with the plain Jane white variety that evening -- I dunno, maybe the kaleidoscope cauliflower was just too jarring for me. It's been awhile since I last bought a head of cauliflower. My renewed interest in it came about after a lovely Italian meal. \u003c/p>\n\u003cp>Did you ever notice how Italians just have a way with making simple vegetables taste so darn good? It's the Grade A olive oil they use. That, and invoking \u003cem>la bella vita\u003c/em> into their kitchens, no doubt. This particular \u003cem>contorno\u003c/em> of \u003cem>cavolfiori\u003c/em> was robust and full of flavor. Florets of cauliflower were roasted with \u003cstrong>sweet garlic\u003c/strong>, \u003cstrong>briny anchovies\u003c/strong>, and gilded with fruity \u003cstrong>olive oil\u003c/strong>. As each little cauliflower tree disappeared into my mouth, I plotted my strategy on how to recreate this dish at home.\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/24/2011/03/2010_03_roasted_cauliflower-9.jpg\" alt=\"cauliflower\" title=\"cauliflower\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-24761\">\u003c/p>\n\u003cp>I started off by cutting the cauliflower in half, then separating the branches into florets. Then, I melted down the anchovies in a skillet, stirring them until a paste formed. My husband is obsessed with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/16/superfood-kale/\">all things anchovy\u003c/a> (and all things salty for that matter), so I've been buying in bulk these little tins of Italian anchovies packed in olive oil. \u003c/p>\n\u003cp>Next, I add the smashed garlic to the pan, lemon juice, and the cauliflower, tossing it all together so that the anchovy \"sauce\" coats all the florets. A sprinkle of panko crumbs, a drizzle of olive oil, and into the oven it all goes. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The dish is done when the cauliflower is fork-tender and the panko has turned a crunchy golden brown. Top with grated parmigiano, salt and pepper, and you've got yourself one mighty fine side dish. No peacock colors necessary. The bang is all in the taste. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Roasted Cauliflower with Garlic and Anchovies\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong>\u003cbr>\n\u003cem>Cauliflower makes a simple and satisfying side dish, roasted with sweet garlic, briny anchovies, and gilded with fruity olive oil.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">10 min \u003cspan class=\"value-title\" title=\"PT10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">40 min\u003cspan class=\"value-title\" title=\"PT40M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">50 min\u003cspan class=\"value-title\" title=\"PT50M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2010_03_roasted_cauliflower-7.jpg\" alt=\"roasted cauliflower\" title=\"roasted cauliflower\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24760 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 head of cauliflower\u003c/li>\n\u003cli class=\"ingredient\">3 cloves of garlic, peeled and smashed\u003c/li>\n\u003cli class=\"ingredient\">juice of 1/2 lemon\u003c/li>\n\u003cli class=\"ingredient\">2 oz container of anchovies packed in oil\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup panko breadcrumbs\u003c/li>\n\u003cli class=\"ingredient\">1/4 cup parmigiano\u003c/li>\n\u003cli class=\"ingredient\">3-4 tablespoons olive oil\u003c/li>\n\u003cli class=\"ingredient\">Salt and pepper to taste\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat oven to 450 F.\u003c/li>\n\u003cli>Cut cauliflower into florets and rinse thoroughly.\u003c/li>\n\u003cli>In a large pan/cast iron skillet over medium high heat, add the anchovies and the oil they're packed in. Melt down the anchovies down, stirring with a wooden spoon, until it forms a paste. Add garlic. Saute for a few minutes (don't let garlic get too dark). Add lemon juice and cauliflower to the pan and toss to coat.\u003c/li>\n\u003cli>Place in a baking dish large enough so that the florets form one layer. Sprinkle with freshly ground pepper. Sprinkle panko crumbs on top. Drizzle with olive oil. (If you're using a cast iron skillet, you can just leave everything in there and pop the whole skillet into the oven).\u003c/li>\n\u003cli>Bake 30-35 minutes, giving everything a good stir about halfway through the baking time, until cauliflower is fork-tender and panko has turned golden brown. Remove from oven, sprinkle with parmigiano, salt and pepper to taste. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mercat de La Boqueria de Barcelona: A Temple of Gastronomy",
"title": "Mercat de La Boqueria de Barcelona: A Temple of Gastronomy",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-01.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"338\" class=\"aligncenter size-full wp-image-24733\">\u003c/a>\u003cbr>\nThe market's grand exterior, on a side street just off La Rambla.\u003c/p>\n\u003cp>In the heart of Barcelona, Spain, there is a road called Rambla dells Caputxins, or La Rambla for short. Teeming with life, La Rambla is a wide, busy road that is partially blocked off for pedestrian traffic. You can buy all sorts of things along this street: flowers, crepes, postcards, newspapers, hamsters, and a steaming hot pan of paella. But perhaps the most interesting part of La Rambla is \u003cem>\u003ca href=\"http://www.boqueria.info/\" title=\"Barcelona Open Food Market\">Mercat de La Boqueria\u003c/a>\u003c/em>, Barcelona's famous open food market.\u003c/p>\n\u003cp>\u003ca href=\"http://topics.nytimes.com/topics/reference/timestopics/people/a/ferran_adria/index.html\">Ferran Adrià\u003c/a>, chef of Spain's famous \u003ca href=\"http://www.elbulli.com/\" title=\"elBulli\">elBulli\u003c/a>, called the mercat \"A temple of gastronomy,' if that gives you any idea of what a culinary wonderland this place its. While you can buy all sorts of interesting things on La Rambla, within the huge hangar-like structure of Mercat de La Boqueria you'll find an incredible selection of Spanish fare. Fruit and produce are just a small portion of what's available; there are rows upon rows of incredibly fresh seafood, cured meats, freshly-foraged mushrooms, and delectable handmade sweets. \u003c/p>\n\u003cp>The variety and freshness of the foods in the Mercat de La Boqueria can be overwhelming for even the most experienced foodie -- one could easily spend four or five hours roaming the stalls, deciding what to eat or prepare for dinner. My first visit took me about three hours, and I finally left because, being on vacation, I couldn't bear the thought of not having a place to prepare any of the wonderful things I was seeing. My second (and third!) trip to the market also took hours. Really, there is so much to see, smell, and taste.\u003c/p>\n\u003cp>This is one of those situations where pictures speaks much louder than words, so I'll just show you the loveliness of it all. Be prepared for the urge to book the next one-way ticket to Spain.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-02.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24734\">\u003c/a>\u003cbr>\nA forest of cured meats! Hallelujah!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-03.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24747\">\u003c/a>\u003cbr>\nFruit salad \"La Macedonia.\" Many vendors sell these salads for a quick, healthy, on-the-go lunch.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-04.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24735\">\u003c/a>\u003cbr>\nFruity smoothies make a great snack. A rainbow of flavors are available.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-05.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24736\">\u003c/a>\u003cbr>\nThe selection of seafood is unimaginable.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-06.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24737\">\u003c/a>\u003cbr>\nA food porn shot for the mushroom lover in all of us.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-07.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-07.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24738\">\u003c/a>\u003cbr>\nMore seafood, still alive and kicking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-08.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-08.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-24739\">\u003c/a>\u003cbr>\nA huge selection of sweets are available for a huge selection of vendors. It's a sugar-lovers paradise in here.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-09.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24740\">\u003c/a>\u003cbr>\nMore sweets to tempt your sweet tooth.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-10.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24741\">\u003c/a>\u003cbr>\nI loved these silver pastilles. Such a bright light in the busy market.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-11.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24742\">\u003c/a>\u003cbr>\nAnd did I mention the produce selection? It's ungodly, really.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-12.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24743\">\u003c/a>\u003cbr>\nMore fresh seafood, though clearly not alive any longer. 😉\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-13.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24744\">\u003c/a>\u003cbr>\nThis fresh \u003cem>conejo\u003c/em> might offend even the staunch carnivore, but that doesn't make it any less tasty.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-14.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24745\">\u003c/a>\u003cbr>\nMore cured meat, for the charcuterie lover (like me!).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-16.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24746\">\u003c/a>\u003cbr>\nI loved these little cupcakes. They were only .50 euros each -- or $0.70 US!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-15.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24748\">\u003c/a>\u003cbr>\nSeeing all of these fresh ingredients makes me wish I had a kitchen to cook in while I am here. Alas...............\u003c/p>\n\n",
"disqusIdentifier": "24690 http://blogs.kqed.org/bayareabites/?p=24690",
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"excerpt": "The Mercat de La Boqueria, located in Barcelona, is a wonderful place to peruse and buy some of the freshest food the Spanish coast has to offer.",
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"description": "The Mercat de La Boqueria, located in Barcelona, is a wonderful place to peruse and buy some of the freshest food the Spanish coast has to offer.",
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"headline": "Mercat de La Boqueria de Barcelona: A Temple of Gastronomy",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-01.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-01.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"338\" class=\"aligncenter size-full wp-image-24733\">\u003c/a>\u003cbr>\nThe market's grand exterior, on a side street just off La Rambla.\u003c/p>\n\u003cp>In the heart of Barcelona, Spain, there is a road called Rambla dells Caputxins, or La Rambla for short. Teeming with life, La Rambla is a wide, busy road that is partially blocked off for pedestrian traffic. You can buy all sorts of things along this street: flowers, crepes, postcards, newspapers, hamsters, and a steaming hot pan of paella. But perhaps the most interesting part of La Rambla is \u003cem>\u003ca href=\"http://www.boqueria.info/\" title=\"Barcelona Open Food Market\">Mercat de La Boqueria\u003c/a>\u003c/em>, Barcelona's famous open food market.\u003c/p>\n\u003cp>\u003ca href=\"http://topics.nytimes.com/topics/reference/timestopics/people/a/ferran_adria/index.html\">Ferran Adrià\u003c/a>, chef of Spain's famous \u003ca href=\"http://www.elbulli.com/\" title=\"elBulli\">elBulli\u003c/a>, called the mercat \"A temple of gastronomy,' if that gives you any idea of what a culinary wonderland this place its. While you can buy all sorts of interesting things on La Rambla, within the huge hangar-like structure of Mercat de La Boqueria you'll find an incredible selection of Spanish fare. Fruit and produce are just a small portion of what's available; there are rows upon rows of incredibly fresh seafood, cured meats, freshly-foraged mushrooms, and delectable handmade sweets. \u003c/p>\n\u003cp>The variety and freshness of the foods in the Mercat de La Boqueria can be overwhelming for even the most experienced foodie -- one could easily spend four or five hours roaming the stalls, deciding what to eat or prepare for dinner. My first visit took me about three hours, and I finally left because, being on vacation, I couldn't bear the thought of not having a place to prepare any of the wonderful things I was seeing. My second (and third!) trip to the market also took hours. Really, there is so much to see, smell, and taste.\u003c/p>\n\u003cp>This is one of those situations where pictures speaks much louder than words, so I'll just show you the loveliness of it all. Be prepared for the urge to book the next one-way ticket to Spain.\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/24/2011/03/mercat-de-boqueria-02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-02.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24734\">\u003c/a>\u003cbr>\nA forest of cured meats! Hallelujah!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-03.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-03.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24747\">\u003c/a>\u003cbr>\nFruit salad \"La Macedonia.\" Many vendors sell these salads for a quick, healthy, on-the-go lunch.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-04.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24735\">\u003c/a>\u003cbr>\nFruity smoothies make a great snack. A rainbow of flavors are available.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-05.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24736\">\u003c/a>\u003cbr>\nThe selection of seafood is unimaginable.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-06.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24737\">\u003c/a>\u003cbr>\nA food porn shot for the mushroom lover in all of us.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-07.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-07.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24738\">\u003c/a>\u003cbr>\nMore seafood, still alive and kicking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-08.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-08.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"450\" height=\"600\" class=\"aligncenter size-full wp-image-24739\">\u003c/a>\u003cbr>\nA huge selection of sweets are available for a huge selection of vendors. It's a sugar-lovers paradise in here.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-09.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24740\">\u003c/a>\u003cbr>\nMore sweets to tempt your sweet tooth.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-10.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24741\">\u003c/a>\u003cbr>\nI loved these silver pastilles. Such a bright light in the busy market.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-11.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24742\">\u003c/a>\u003cbr>\nAnd did I mention the produce selection? It's ungodly, really.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-12.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24743\">\u003c/a>\u003cbr>\nMore fresh seafood, though clearly not alive any longer. 😉\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-13.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24744\">\u003c/a>\u003cbr>\nThis fresh \u003cem>conejo\u003c/em> might offend even the staunch carnivore, but that doesn't make it any less tasty.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-14.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-14.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24745\">\u003c/a>\u003cbr>\nMore cured meat, for the charcuterie lover (like me!).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-16.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-16.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24746\">\u003c/a>\u003cbr>\nI loved these little cupcakes. They were only .50 euros each -- or $0.70 US!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mercat-de-boqueria-15.jpg\" alt=\"Mercat de La Boqueria de Barcelona\" title=\"Mercat de La Boqueria de Barcelona\" width=\"600\" height=\"450\" class=\"aligncenter size-full wp-image-24748\">\u003c/a>\u003cbr>\nSeeing all of these fresh ingredients makes me wish I had a kitchen to cook in while I am here. Alas...............\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Honey Day at the Ferry Plaza Farmers' Market",
"title": "Honey Day at the Ferry Plaza Farmers' Market",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Happy spring! The vernal equinox, daylight savings time, and the Jewish holiday of Purim may all be upon us, but brrrr! With umbrella-destroying winds, tornado watches along the coast, and socks-drenching rain, it's feeling much more like winter than balmy spring. Oh well--remember all those sunbathing days we got back in January? \u003c/p>\n\u003cp>Like most of us, bees prefer to stay inside where it's warm and dry on days like this, snuggling together in a big bee-ball to keep themselves, and especially their queen, nice and toasty. But for humans, the show must go on, and so \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>'s honey celebration at the San Francisco Ferry Plaza Farmers' Market on Saturday, March 19th went on even in the teeth of blowing rain. Once a month from February through November, CUESA will be hosting a celebration for a different fruit, vegetable, or product, featuring tastings, ask the farmer (or producer) sessions, and a variety of cooking demonstrations by local chefs and cookbook authors. Last month was citrus; this month, for the first time, was honey. \u003c/p>\n\u003cp>First up behind the counter was Margo True, food editor of \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a> magazine and the author (along with her staff) of Sunset's latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. The book, which comes out next week, came out of a series of homesteading projects undertaken by Sunset over the last couple of years. \"We wanted to get back to the Lane brothers' original vision for Sunset, which was as a laboratory for Western living,\" said True. With a spacious garden, room for bees and chickens, the ability to get a \"milk share\" from a cow living at a nearby farm, and lots of kitchen room for testing, True and her team set out to see if they could make or source everything--even flour and sea salt--from as close to the magazine's Menlo Park campus as possible. The results were sometimes spectacular, sometimes frustrating, but all of it got incorporated into the book. True tried to be as honest as possible, promising that they \"definitely wrote about what bombed,\" too. \u003c/p>\n\u003cp>However, on this gray morning, True was here to show off two recipes that promise big payback for not too much effort. A custard-based honey ice cream, made with honey from the magazine's own hives, had a suave, salted-caramel edge, thanks to a drizzle of honey on top and a sprinkle of sea salt. It's more lusciously creamy than sweet, but the honey flavor still comes through. Even though it was hardly ice cream weather, the crowd snapped up every sample and scraped the cups clean. \u003c/p>\n\u003cp>Next came strawberry jam, made of nothing more than ripe early-season berries, honey, and a dash of lemon juice. Rather than cook it on the stovetop, where the direct heat could scorch the mixture, True spread out her chunky berry puree in a thin layer on a baking sheet, then revealed her secret: a long, gentle bake in a slow oven, which would gently condense it down while preserving the berries' ripe flavor. Spread on slices of Acme bread, the finished jam did taste remarkably fresh, with a soft consistency somewhere between jam and compote, perfect for a yogurt parfait topped with granola and a handful of fresh berries.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I was researching my own book about honey a decade ago, Helene Marshall and her husband, beekeeper Spencer Marshall of \u003ca href=\"http://www.marshallsfarmhoney.com\">Marshall's Farm Honey\u003c/a>, took me around their bee house, let me scoop a fingerful of eucalyptus honey straight out of the comb, and even let their bees model for photographs. Now, ten years later, Helene is still talking up the beauty of bees and the importance of local honey (and local pollinators), and finally, people are ready to hear what she has to say. Speaking about the recent resurgence of interest in backyard beekeeping, she said, \"The biggest, best, and most important thing to come out of this is that people have respect for bees and beekeepers now, and a real appreciation of honey. People realize that we need those bees!\" \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/helenemarshall500.jpg\" alt=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel\" title=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25249\">\u003cbr>\n\u003cem>Helene Marshall of Marshall's Farm Honey, offering samples of Fairmont Hotel\u003c/em>\u003c/p>\n\u003cp>In front of the audience with J.W. Foster, executive chef of San Francisco's \u003ca href=\"http://www.fairmont.com/sanfrancisco\">Fairmont Hotel\u003c/a>, Helene talked about their latest project, putting hives on the Fairmont's roof. \"I'm San Francisco born and raised, went to my junior and senior proms at the Fairmont, so it feels like our bees are going home. They can hitch a ride on a cable car...it's so San Francisco, I love it!\" On warm days, the bees like to nip up to the penthouse level to sip from the fountains, getting a free look at that $15,000-a-night view. \u003c/p>\n\u003cp>So far, the Fairmont is hosting four hives, all very healthy. Last week's harvest yielded 60 pounds of honey, with a light, floral-herbal taste and an early-spring hint of eucalyptus. \"This honey was harvested last week, extracted a couple of days ago and bottled this morning,\" said Helene. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/fairmonthoney500.jpg\" alt=\"Marshalls Farm Fairmont Hotel honey\" title=\"Marshalls Farm Fairmont Hotel honey\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25247\">\u003cbr>\n\u003cem>Marshall's Farm Fairmont Hotel honey\u003c/em>\u003c/p>\n\u003cp>With a lot of fresh honey at his disposal, Foster and his kitchen staff are experimenting to see what they can use it for. Their latest creation is an unctuous duck-egg aioli with olive oil, garlic, rosemary, and a touch of honey, used to dress chopped raw beef tartare with stovetop-smoked onions and cress salad on walnut crostini. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Ice cream, beef tartare...finally, the last chef, Brandon Jew of \u003ca href=\"http://www.baragricole.com\">Bar Agricole\u003c/a>, promised something hot, a hot toddy made with brandy, chartreuse, honey from \u003ca href=\"http://awhawkinsapiaries.com\">Alan Hawkins' apiaries\u003c/a>, bitters, and lemon peel. He made some mostarda, too, his spin on Bologna's favorite tart-sweet relish, a late-winter version made from brandied, spiced raisins mixed with a honey-based Seville orange marmalade, and served over a slice of pork pate. A few sips, and hey, was that a ray of sunshine coming down? \u003c/p>\n\u003cfieldset class=\"hrecipe\">\nRecipes reprinted by permission from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. \n\u003clegend class=\"fn\">Recipe: Strawberry Oven Jam\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>\u003cem>Making strawberry jam without sugar or commercial pectin is challenging. Honey tends to burn over high heat, resulting in a bitter jam, while a slow-cooker yields a jam that is too liquidy. Stephanie Dean, Sunset’s kitchen test manager, kept at it and finally arrived at this easy method, which produces a not-too-sweet, fresh-tasting jam with a nice, spreadable consistency.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">2 hours 30 min\u003cspan class=\"value-title\" title=\"PT2H30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hour 45 min \u003cspan class=\"value-title\" title=\"PT2H45M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">about 1 cup\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/strawbjam500.jpg\" alt=\"Strawberry Oven Jam\" title=\"Strawberry Oven Jam\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25251 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 pints strawberries, hulled\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons honey, plus more to taste (optional)\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat the oven to 200°F. Combine the strawberries, honey, and lemon juice in a food processor and pulse 20 to 30 times to chop the berries, stopping to scrape\u003cbr>\ndown the sides of the work bowl as needed. Be careful you don’t puree the berries.\u003c/li>\n\u003cli>Spread the strawberry mixture in a thin, even layer on a rimmed baking sheet. Bake, scraping up and stirring with a flat, wide metal spatula every hour and then\u003cbr>\nrespreading into an even layer, until the jam is as thick as you like, 2 to 3 hours. It will continue to thicken slightly as it cools.\u003c/li>\n\u003cli>Let cool, then transfer to an airtight container. Stir in more honey before serving if you want a sweeter jam. \u003c/li>\n\u003cli>\u003cstrong>Note:\u003c/strong> The jam will keep in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Honey Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>We were knocked out by the intensely floral, seductive flavor of our honey in this simple, lovely ice cream, created by Sunset's recipe editor Amy Machnak. \u003c/em>\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\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">6 hrs 20 min \u003cspan class=\"value-title\" title=\"PT6H20M\">\u003c/span> (includes 6 hours freezing time)\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 cups\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/honeyicecream500.jpg\" alt=\"Honey ice cream\" title=\"Honey ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25252 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 cups heavy cream\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups whole milk\u003c/li>\n\u003cli class=\"ingredient\">4 large egg yolks\u003c/li>\n\u003cli class=\"ingredient\">About 1 cup honey\u003c/li>\n\u003cli class=\"ingredient\">Pinch of fine sea salt, plus more for finishing\u003c/li>\n\u003cli class=\"ingredient\">Ice cubes\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Pour the cream and milk into a medium saucepan and bring to a simmer over medium heat. Right before it comes to a simmer, in a medium heatproof bowl, whisk\u003cbr>\ntogether the egg yolks, 3/4 cup of the honey, and the salt.\u003c/li>\n\u003cli> Immediately pour the cream and milk slowly into the yolk mixture while whisking constantly. Return the mixture to the pan and cook over medium heat, stirring constantly and adjusting the heat to prevent the mixture from boiling, until it begins to thicken, about 8 minutes.\u003c/li>\n\u003cli>Fill a large bowl with ice cubes and water, and nest a medium bowl in the ice water. Strain the custard mixture through a fine-mesh strainer into the medium bowl. Let cool completely, stirring occasionally and replacing the ice if needed.\u003c/li>\n\u003cli>Freeze in an ice cream maker according to the manufacturer’s directions. Transfer to an airtight container and freeze until firm, at least 6 hours or up to 2 weeks.\u003c/li>\n\u003cli>To serve, scoop ice cream into bowls. Drizzle with more honey and top with a sprinkle of salt.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"excerpt": "Chilly weather doesn't stop CUESA from celebrating bees and honey at the Ferry Plaza Farmers' Market. With recipes for Honey Ice Cream and Strawberry Oven Jam. ",
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"description": "Chilly weather doesn't stop CUESA from celebrating bees and honey at the Ferry Plaza Farmers' Market. With recipes for Honey Ice Cream and Strawberry Oven Jam. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Happy spring! The vernal equinox, daylight savings time, and the Jewish holiday of Purim may all be upon us, but brrrr! With umbrella-destroying winds, tornado watches along the coast, and socks-drenching rain, it's feeling much more like winter than balmy spring. Oh well--remember all those sunbathing days we got back in January? \u003c/p>\n\u003cp>Like most of us, bees prefer to stay inside where it's warm and dry on days like this, snuggling together in a big bee-ball to keep themselves, and especially their queen, nice and toasty. But for humans, the show must go on, and so \u003ca href=\"http://www.cuesa.org\">CUESA\u003c/a>'s honey celebration at the San Francisco Ferry Plaza Farmers' Market on Saturday, March 19th went on even in the teeth of blowing rain. Once a month from February through November, CUESA will be hosting a celebration for a different fruit, vegetable, or product, featuring tastings, ask the farmer (or producer) sessions, and a variety of cooking demonstrations by local chefs and cookbook authors. Last month was citrus; this month, for the first time, was honey. \u003c/p>\n\u003cp>First up behind the counter was Margo True, food editor of \u003ca href=\"http://www.sunset.com\">Sunset\u003c/a> magazine and the author (along with her staff) of Sunset's latest book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. The book, which comes out next week, came out of a series of homesteading projects undertaken by Sunset over the last couple of years. \"We wanted to get back to the Lane brothers' original vision for Sunset, which was as a laboratory for Western living,\" said True. With a spacious garden, room for bees and chickens, the ability to get a \"milk share\" from a cow living at a nearby farm, and lots of kitchen room for testing, True and her team set out to see if they could make or source everything--even flour and sea salt--from as close to the magazine's Menlo Park campus as possible. The results were sometimes spectacular, sometimes frustrating, but all of it got incorporated into the book. True tried to be as honest as possible, promising that they \"definitely wrote about what bombed,\" too. \u003c/p>\n\u003cp>However, on this gray morning, True was here to show off two recipes that promise big payback for not too much effort. A custard-based honey ice cream, made with honey from the magazine's own hives, had a suave, salted-caramel edge, thanks to a drizzle of honey on top and a sprinkle of sea salt. It's more lusciously creamy than sweet, but the honey flavor still comes through. Even though it was hardly ice cream weather, the crowd snapped up every sample and scraped the cups clean. \u003c/p>\n\u003cp>Next came strawberry jam, made of nothing more than ripe early-season berries, honey, and a dash of lemon juice. Rather than cook it on the stovetop, where the direct heat could scorch the mixture, True spread out her chunky berry puree in a thin layer on a baking sheet, then revealed her secret: a long, gentle bake in a slow oven, which would gently condense it down while preserving the berries' ripe flavor. Spread on slices of Acme bread, the finished jam did taste remarkably fresh, with a soft consistency somewhere between jam and compote, perfect for a yogurt parfait topped with granola and a handful of fresh berries.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I was researching my own book about honey a decade ago, Helene Marshall and her husband, beekeeper Spencer Marshall of \u003ca href=\"http://www.marshallsfarmhoney.com\">Marshall's Farm Honey\u003c/a>, took me around their bee house, let me scoop a fingerful of eucalyptus honey straight out of the comb, and even let their bees model for photographs. Now, ten years later, Helene is still talking up the beauty of bees and the importance of local honey (and local pollinators), and finally, people are ready to hear what she has to say. Speaking about the recent resurgence of interest in backyard beekeeping, she said, \"The biggest, best, and most important thing to come out of this is that people have respect for bees and beekeepers now, and a real appreciation of honey. People realize that we need those bees!\" \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/helenemarshall500.jpg\" alt=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel\" title=\"Helene Marshall of Marshalls Farm Honey, offering samples of Fairmont Hotel \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25249\">\u003cbr>\n\u003cem>Helene Marshall of Marshall's Farm Honey, offering samples of Fairmont Hotel\u003c/em>\u003c/p>\n\u003cp>In front of the audience with J.W. Foster, executive chef of San Francisco's \u003ca href=\"http://www.fairmont.com/sanfrancisco\">Fairmont Hotel\u003c/a>, Helene talked about their latest project, putting hives on the Fairmont's roof. \"I'm San Francisco born and raised, went to my junior and senior proms at the Fairmont, so it feels like our bees are going home. They can hitch a ride on a cable car...it's so San Francisco, I love it!\" On warm days, the bees like to nip up to the penthouse level to sip from the fountains, getting a free look at that $15,000-a-night view. \u003c/p>\n\u003cp>So far, the Fairmont is hosting four hives, all very healthy. Last week's harvest yielded 60 pounds of honey, with a light, floral-herbal taste and an early-spring hint of eucalyptus. \"This honey was harvested last week, extracted a couple of days ago and bottled this morning,\" said Helene. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/fairmonthoney500.jpg\" alt=\"Marshalls Farm Fairmont Hotel honey\" title=\"Marshalls Farm Fairmont Hotel honey\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25247\">\u003cbr>\n\u003cem>Marshall's Farm Fairmont Hotel honey\u003c/em>\u003c/p>\n\u003cp>With a lot of fresh honey at his disposal, Foster and his kitchen staff are experimenting to see what they can use it for. Their latest creation is an unctuous duck-egg aioli with olive oil, garlic, rosemary, and a touch of honey, used to dress chopped raw beef tartare with stovetop-smoked onions and cress salad on walnut crostini. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ice cream, beef tartare...finally, the last chef, Brandon Jew of \u003ca href=\"http://www.baragricole.com\">Bar Agricole\u003c/a>, promised something hot, a hot toddy made with brandy, chartreuse, honey from \u003ca href=\"http://awhawkinsapiaries.com\">Alan Hawkins' apiaries\u003c/a>, bitters, and lemon peel. He made some mostarda, too, his spin on Bologna's favorite tart-sweet relish, a late-winter version made from brandied, spiced raisins mixed with a honey-based Seville orange marmalade, and served over a slice of pork pate. A few sips, and hey, was that a ray of sunshine coming down? \u003c/p>\n\u003cfieldset class=\"hrecipe\">\nRecipes reprinted by permission from \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008527X/kqedorg-20\">The One-Block Feast\u003c/a>. \n\u003clegend class=\"fn\">Recipe: Strawberry Oven Jam\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>\u003cem>Making strawberry jam without sugar or commercial pectin is challenging. Honey tends to burn over high heat, resulting in a bitter jam, while a slow-cooker yields a jam that is too liquidy. Stephanie Dean, Sunset’s kitchen test manager, kept at it and finally arrived at this easy method, which produces a not-too-sweet, fresh-tasting jam with a nice, spreadable consistency.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">2 hours 30 min\u003cspan class=\"value-title\" title=\"PT2H30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hour 45 min \u003cspan class=\"value-title\" title=\"PT2H45M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">about 1 cup\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/strawbjam500.jpg\" alt=\"Strawberry Oven Jam\" title=\"Strawberry Oven Jam\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25251 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 pints strawberries, hulled\u003c/li>\n\u003cli class=\"ingredient\">2 tablespoons honey, plus more to taste (optional)\u003c/li>\n\u003cli class=\"ingredient\">1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Preheat the oven to 200°F. Combine the strawberries, honey, and lemon juice in a food processor and pulse 20 to 30 times to chop the berries, stopping to scrape\u003cbr>\ndown the sides of the work bowl as needed. Be careful you don’t puree the berries.\u003c/li>\n\u003cli>Spread the strawberry mixture in a thin, even layer on a rimmed baking sheet. Bake, scraping up and stirring with a flat, wide metal spatula every hour and then\u003cbr>\nrespreading into an even layer, until the jam is as thick as you like, 2 to 3 hours. It will continue to thicken slightly as it cools.\u003c/li>\n\u003cli>Let cool, then transfer to an airtight container. Stir in more honey before serving if you want a sweeter jam. \u003c/li>\n\u003cli>\u003cstrong>Note:\u003c/strong> The jam will keep in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Honey Ice Cream\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>We were knocked out by the intensely floral, seductive flavor of our honey in this simple, lovely ice cream, created by Sunset's recipe editor Amy Machnak. \u003c/em>\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\">15 min \u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">6 hrs 20 min \u003cspan class=\"value-title\" title=\"PT6H20M\">\u003c/span> (includes 6 hours freezing time)\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 cups\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/honeyicecream500.jpg\" alt=\"Honey ice cream\" title=\"Honey ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-25252 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">2 cups heavy cream\u003c/li>\n\u003cli class=\"ingredient\">1 1/2 cups whole milk\u003c/li>\n\u003cli class=\"ingredient\">4 large egg yolks\u003c/li>\n\u003cli class=\"ingredient\">About 1 cup honey\u003c/li>\n\u003cli class=\"ingredient\">Pinch of fine sea salt, plus more for finishing\u003c/li>\n\u003cli class=\"ingredient\">Ice cubes\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>Pour the cream and milk into a medium saucepan and bring to a simmer over medium heat. Right before it comes to a simmer, in a medium heatproof bowl, whisk\u003cbr>\ntogether the egg yolks, 3/4 cup of the honey, and the salt.\u003c/li>\n\u003cli> Immediately pour the cream and milk slowly into the yolk mixture while whisking constantly. Return the mixture to the pan and cook over medium heat, stirring constantly and adjusting the heat to prevent the mixture from boiling, until it begins to thicken, about 8 minutes.\u003c/li>\n\u003cli>Fill a large bowl with ice cubes and water, and nest a medium bowl in the ice water. Strain the custard mixture through a fine-mesh strainer into the medium bowl. Let cool completely, stirring occasionally and replacing the ice if needed.\u003c/li>\n\u003cli>Freeze in an ice cream maker according to the manufacturer’s directions. Transfer to an airtight container and freeze until firm, at least 6 hours or up to 2 weeks.\u003c/li>\n\u003cli>To serve, scoop ice cream into bowls. Drizzle with more honey and top with a sprinkle of salt.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_25221\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/la.cucina.di_.terresa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/la.cucina.di_.terresa.jpg\" alt=\"In the kitchen with vegetarian cooking instructor Theresa Murphy. Photo: Sarah Henry\" title=\"In the kitchen with vegetarian cooking instructor Theresa Murphy. Photo: Sarah Henry\" width=\"300\" height=\"225\" class=\"size-full wp-image-25221\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the kitchen with vegetarian cooking instructor Theresa Murphy. Photo: Sarah Henry\u003c/figcaption>\u003c/figure>\n\u003cp>So you know how those of us in the Bay Area who are food focused can think where we live is a bit all that? Smug, as we can be, with our local, organic, sustainable this and our foraged, hand-crafted that.\u003c/p>\n\u003cp>Sometimes it takes an ex-pat to make you wake up and smell the fair trade, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">third-wave coffee\u003c/a>. \u003c/p>\n\u003cp>That's how I felt last week when I met vegetarian cooking instructor \u003ca href=\"http://www.lacucinaditerresa.com/about_me.htm\">Theresa Murphy\u003c/a>, who has called Paris home for some 15 years. Murphy has firm opinions about food and she's not afraid to share them. She brings her own salt, cheese, and wine when traveling Stateside and scoffs at the bread on offer in the Bay Area.\u003c/p>\n\u003cp>It's almost impossible to buy decent baguette here, she says. \u003ca href=\"http://www.ferrybuildingmarketplace.com/acme_bread_company.php\"> Acme\u003c/a> baguette, beloved by locals, is all wrong in terms of taste, texture, and air as far as Murphy is concerned. She maintains that \u003ca href=\"http://cheeseboardcollective.coop/cheese_bakery/breads\">Cheeseboard\u003c/a>'s long loaf comes closest to a true Parisian baguette and she likes the brick-oven loaves baked at Oakland's \u003ca href=\"http://www.firebrandartisanbreads.com/\">Firebrand\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While good cheeses can be found in the Bay Area they're outrageously expensive, says Murphy, ditto natural wines, though at a pinch she picks up bottles at \u003ca href=\"http://terroirsf.com/\">Terroir\u003c/a> when she's in town. She disdains California wines which she believes don't pair well with food, especially vegetables.\u003c/p>\n\u003cp>None of these pronouncements makes Murphy, 58, a self-taught chef, any less likable. It seems all so refreshingly, well, French or something, even if Murphy hales from Southern California and calls rustic Italian fare her cuisine of choice. The culinary guide behind \u003ca href=\"http://www.lacucinaditerresa.com/\">La Cucina Di Terresa\u003c/a>, Murphy runs plant-based cooking classes out of her tiny apartment kitchen in the 11th arrondissement in Paris.\u003c/p>\n\u003cp>For the second year in a row, Murphy offered \u003ca href=\"http://www.lacucinaditerresa.com/aCCLASS_BA2011.htm\">a series of \"cooking food from the soil\" classes\u003c/a> in the homes of friends in Berkeley, Oakland, and San Francisco, which I first heard about, as you do, from a mom of a boy on my son's baseball team. Vicky raved about the class she took with Theresa in Paris, urged me to sign up quickly for her first Bay Area tour last year, but I was too late to land a seat at the table. (You'll find \u003ca href=\"http://www.lacucinaditerresa.com/Testimonials.htm\">endorsements for her Parisian culinary classes here\u003c/a>.)\u003c/p>\n\u003cp>This year I was determined to check out Murphy's classes, which promised a celebration of seasonal, sustainable, organic vegetables cooked simply. Sounds just my sort of savory fare.\u003c/p>\n\u003cp>Murphy has an eclectic background. In the U.S. she worked in the front-of-the-house restaurant dining scene in San Francisco, including stints at \u003ca href=\"http://www.cafelamed.com/fillmore/pages/lamedsf.html\">La Mediterranee,\u003c/a> Carta, Flying Saucer, \u003ca href=\"http://www.southparkcafesf.com/\">South Park Cafe\u003c/a>, and \u003ca href=\"http://www.usmenuguide.com/bistroclovis.html\">Bistro Clovis\u003c/a>. In France she started out busking in Parisian eateries, served as a translator on films and books, and pursued photography. \u003c/p>\n\u003cp>Food has always been a focus in her life, though not always a healthy one. She struggled with both anorexia and bulimia as a young woman and says she broke herself of the compulsive behavior by filling the house with food one day, smearing it all over the walls, and screaming like a banshee. When she made the move to France, her love affair with food began in earnest.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/la.cucina.di_.terresa.collage500.jpg\" alt=\"collage of cooking class meal. Photos by Sarah Henry\" title=\"collage of cooking class meal. Photos by Sarah Henry\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-25224\">\u003cbr>\n\u003cem>Dishes pictured: Red Quinoa Salad with Watermelon Radish, Potato Gnocchi with Wilted Spring Greens\u003c/em>\u003c/p>\n\u003cp>As my luck would have it, I am unable to report back on Murphy's abilities as an instructor, since the class started at 5 and I didn't arrive until 9:30, thinking all that would be left to do was apologize for my tardiness and offer to wash dishes. (I was delayed by a deadline, a meeting, a front porch light that caught on fire--don't ask--and heavy traffic on Geary Boulevard, filled with St. Patrick's Day revelers.) But the Richmond District house was abuzz with activity when I arrived and guests were leisurely getting ready to cook the main dish.\u003c/p>\n\u003cp>It's a well-known hazard of working in food (whether in the kitchen making it or at the desk writing about it) that you're often starving for something to eat, too busy on your craft to take the time to actually feed yourself. That's how I felt, ringing the door bell Thursday night. I was parched, hungry, and hankering for a home-cooked meal.\u003c/p>\n\u003cp>And that's exactly what I got. Can I tell you just how wonderful it is to be warmly greeted into a stranger's home and offered, wine, water, and appetizers after you've worked a 12-hour day with little sustenance? The other guests, which included two Robs -- \u003ca href=\"http://en.wikipedia.org/wiki/Rob_Epstein\">filmmaker Epstein\u003c/a> and \u003ca href=\"http://www.hayesstreetgrill.com/about_HSG\">chef Zaborny of Hayes Street Grill\u003c/a> -- were calm, kind, and caring and I found myself happily sitting down to a meal that I'd had absolutely nothing to do with preparing.\u003c/p>\n\u003cp>So, readers, it would be wrong of me to recommend Murphy's cooking class, since I essentially missed all the instruction involved. But what I can tell you: That meal was a satisfying end to an otherwise frenzied day.\u003c/p>\n\u003cp>I sampled French goat cheese on a rustic loaf and farinata, a chickpea flour-based flat bread studded with coins of purple carrots. Red quinoa salad with mandolin-thin watermelon radish slices, wild fennel, and a tangy dressing followed. Then it was on to wilted spring greens (lots of dandelion and some chard in the mix too) with impressively turned out potato gnocchi, which were pleasingly soft. Not as melt-in-your-mouth as the ricotta gnocchi from \u003ca href=\"http://www.epicurious.com/articlesguides/chefsexperts/interviews/judyrodgers\">Zuni Cafe\u003c/a> that I've never been able to replicate, but we're talking darn good, fluffy gnocchi, bathed in olive oil and butter, sprinkled with hazelnuts and parmesan, the slightly bitter greens proving the perfect counterpoint to the creamy potato pillows.\u003c/p>\n\u003cp>Dessert followed, an almond-meal crumble (crunch the cooking crew called it) that worked when generously doused in an almond and pistachio milk cream with lemon zest. It was not the billed Meyer lemon tart with roasted pumpkin seeds and meringue, but honestly, I wasn't about to quibble when I was being so well fed and I hadn't lifted a finger to help get dinner ready.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Supper was served at a handsomely set table for ten at host Lisa Baker's house, where the wine and conversation did indeed flow and the accents (French, Italian, American, and Australian) just added to the ambiance. What could be better than sharing a simple meal made of top-notch ingredients with a group of people united around the pleasures of home cooking? \u003c/p>\n\n",
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"excerpt": "Paris-based Theresa Murphy of La Cucina Di Terresa brings her cooking from the soil culinary class series--a celebration of seasonal vegetables--back to the Bay Area.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_25221\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/la.cucina.di_.terresa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/la.cucina.di_.terresa.jpg\" alt=\"In the kitchen with vegetarian cooking instructor Theresa Murphy. Photo: Sarah Henry\" title=\"In the kitchen with vegetarian cooking instructor Theresa Murphy. Photo: Sarah Henry\" width=\"300\" height=\"225\" class=\"size-full wp-image-25221\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">In the kitchen with vegetarian cooking instructor Theresa Murphy. Photo: Sarah Henry\u003c/figcaption>\u003c/figure>\n\u003cp>So you know how those of us in the Bay Area who are food focused can think where we live is a bit all that? Smug, as we can be, with our local, organic, sustainable this and our foraged, hand-crafted that.\u003c/p>\n\u003cp>Sometimes it takes an ex-pat to make you wake up and smell the fair trade, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">third-wave coffee\u003c/a>. \u003c/p>\n\u003cp>That's how I felt last week when I met vegetarian cooking instructor \u003ca href=\"http://www.lacucinaditerresa.com/about_me.htm\">Theresa Murphy\u003c/a>, who has called Paris home for some 15 years. Murphy has firm opinions about food and she's not afraid to share them. She brings her own salt, cheese, and wine when traveling Stateside and scoffs at the bread on offer in the Bay Area.\u003c/p>\n\u003cp>It's almost impossible to buy decent baguette here, she says. \u003ca href=\"http://www.ferrybuildingmarketplace.com/acme_bread_company.php\"> Acme\u003c/a> baguette, beloved by locals, is all wrong in terms of taste, texture, and air as far as Murphy is concerned. She maintains that \u003ca href=\"http://cheeseboardcollective.coop/cheese_bakery/breads\">Cheeseboard\u003c/a>'s long loaf comes closest to a true Parisian baguette and she likes the brick-oven loaves baked at Oakland's \u003ca href=\"http://www.firebrandartisanbreads.com/\">Firebrand\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While good cheeses can be found in the Bay Area they're outrageously expensive, says Murphy, ditto natural wines, though at a pinch she picks up bottles at \u003ca href=\"http://terroirsf.com/\">Terroir\u003c/a> when she's in town. She disdains California wines which she believes don't pair well with food, especially vegetables.\u003c/p>\n\u003cp>None of these pronouncements makes Murphy, 58, a self-taught chef, any less likable. It seems all so refreshingly, well, French or something, even if Murphy hales from Southern California and calls rustic Italian fare her cuisine of choice. The culinary guide behind \u003ca href=\"http://www.lacucinaditerresa.com/\">La Cucina Di Terresa\u003c/a>, Murphy runs plant-based cooking classes out of her tiny apartment kitchen in the 11th arrondissement in Paris.\u003c/p>\n\u003cp>For the second year in a row, Murphy offered \u003ca href=\"http://www.lacucinaditerresa.com/aCCLASS_BA2011.htm\">a series of \"cooking food from the soil\" classes\u003c/a> in the homes of friends in Berkeley, Oakland, and San Francisco, which I first heard about, as you do, from a mom of a boy on my son's baseball team. Vicky raved about the class she took with Theresa in Paris, urged me to sign up quickly for her first Bay Area tour last year, but I was too late to land a seat at the table. (You'll find \u003ca href=\"http://www.lacucinaditerresa.com/Testimonials.htm\">endorsements for her Parisian culinary classes here\u003c/a>.)\u003c/p>\n\u003cp>This year I was determined to check out Murphy's classes, which promised a celebration of seasonal, sustainable, organic vegetables cooked simply. Sounds just my sort of savory fare.\u003c/p>\n\u003cp>Murphy has an eclectic background. In the U.S. she worked in the front-of-the-house restaurant dining scene in San Francisco, including stints at \u003ca href=\"http://www.cafelamed.com/fillmore/pages/lamedsf.html\">La Mediterranee,\u003c/a> Carta, Flying Saucer, \u003ca href=\"http://www.southparkcafesf.com/\">South Park Cafe\u003c/a>, and \u003ca href=\"http://www.usmenuguide.com/bistroclovis.html\">Bistro Clovis\u003c/a>. In France she started out busking in Parisian eateries, served as a translator on films and books, and pursued photography. \u003c/p>\n\u003cp>Food has always been a focus in her life, though not always a healthy one. She struggled with both anorexia and bulimia as a young woman and says she broke herself of the compulsive behavior by filling the house with food one day, smearing it all over the walls, and screaming like a banshee. When she made the move to France, her love affair with food began in earnest.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/la.cucina.di_.terresa.collage500.jpg\" alt=\"collage of cooking class meal. Photos by Sarah Henry\" title=\"collage of cooking class meal. Photos by Sarah Henry\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-25224\">\u003cbr>\n\u003cem>Dishes pictured: Red Quinoa Salad with Watermelon Radish, Potato Gnocchi with Wilted Spring Greens\u003c/em>\u003c/p>\n\u003cp>As my luck would have it, I am unable to report back on Murphy's abilities as an instructor, since the class started at 5 and I didn't arrive until 9:30, thinking all that would be left to do was apologize for my tardiness and offer to wash dishes. (I was delayed by a deadline, a meeting, a front porch light that caught on fire--don't ask--and heavy traffic on Geary Boulevard, filled with St. Patrick's Day revelers.) But the Richmond District house was abuzz with activity when I arrived and guests were leisurely getting ready to cook the main dish.\u003c/p>\n\u003cp>It's a well-known hazard of working in food (whether in the kitchen making it or at the desk writing about it) that you're often starving for something to eat, too busy on your craft to take the time to actually feed yourself. That's how I felt, ringing the door bell Thursday night. I was parched, hungry, and hankering for a home-cooked meal.\u003c/p>\n\u003cp>And that's exactly what I got. Can I tell you just how wonderful it is to be warmly greeted into a stranger's home and offered, wine, water, and appetizers after you've worked a 12-hour day with little sustenance? The other guests, which included two Robs -- \u003ca href=\"http://en.wikipedia.org/wiki/Rob_Epstein\">filmmaker Epstein\u003c/a> and \u003ca href=\"http://www.hayesstreetgrill.com/about_HSG\">chef Zaborny of Hayes Street Grill\u003c/a> -- were calm, kind, and caring and I found myself happily sitting down to a meal that I'd had absolutely nothing to do with preparing.\u003c/p>\n\u003cp>So, readers, it would be wrong of me to recommend Murphy's cooking class, since I essentially missed all the instruction involved. But what I can tell you: That meal was a satisfying end to an otherwise frenzied day.\u003c/p>\n\u003cp>I sampled French goat cheese on a rustic loaf and farinata, a chickpea flour-based flat bread studded with coins of purple carrots. Red quinoa salad with mandolin-thin watermelon radish slices, wild fennel, and a tangy dressing followed. Then it was on to wilted spring greens (lots of dandelion and some chard in the mix too) with impressively turned out potato gnocchi, which were pleasingly soft. Not as melt-in-your-mouth as the ricotta gnocchi from \u003ca href=\"http://www.epicurious.com/articlesguides/chefsexperts/interviews/judyrodgers\">Zuni Cafe\u003c/a> that I've never been able to replicate, but we're talking darn good, fluffy gnocchi, bathed in olive oil and butter, sprinkled with hazelnuts and parmesan, the slightly bitter greens proving the perfect counterpoint to the creamy potato pillows.\u003c/p>\n\u003cp>Dessert followed, an almond-meal crumble (crunch the cooking crew called it) that worked when generously doused in an almond and pistachio milk cream with lemon zest. It was not the billed Meyer lemon tart with roasted pumpkin seeds and meringue, but honestly, I wasn't about to quibble when I was being so well fed and I hadn't lifted a finger to help get dinner ready.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Supper was served at a handsomely set table for ten at host Lisa Baker's house, where the wine and conversation did indeed flow and the accents (French, Italian, American, and Australian) just added to the ambiance. What could be better than sharing a simple meal made of top-notch ingredients with a group of people united around the pleasures of home cooking? \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Irish Soda Bread for St. Patrick's Day",
"title": "Irish Soda Bread for St. Patrick's Day",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_irish_soda_bread-12.jpg\" alt=\"Homemade Irish Soda Bread with Raisins\" title=\"Homemade Irish Soda Bread with Raisins\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24719\">\u003cbr>\n\u003cem>Homemade Irish Soda Bread with Raisins\u003c/em>\u003c/p>\n\u003cp>I'm not a big drinker, or a big fan of fratastic crowds, so when it comes to \u003cstrong>St. Patty's Day\u003c/strong>, the thing I most look forward to isn't all the block parties, or the cry for \"Carbombs!\" at the bar. Call me an old soul (or Debbie McDowner), but I would much rather indulge in a thick slice of warm \u003cstrong>Irish Soda Bread\u003c/strong>, inordinately slathered with sweet butter. I may even go nuts and top off my coffee with a little \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/17/liquid-irish-luck/\">Homemade Irish Cream\u003c/a>. Partayyyy. (*Before you start booing me, if you are into downing some pints and rubbing up against a leprechaun or two, don't worry, I've still got you covered. Scroll to the bottom to see the list of festivities going on in SF). \u003c/p>\n\u003cp>OK, back to my wholesome soda bread. I've learned that the sweet scone-like, raisin-studded soda bread I love so much is very much an Americanized version of the real thing. As Irish chef \u003cstrong>Rory O'Connell\u003c/strong> of the \u003ca href=\"http://www.cookingisfun.ie/\">Ballymaloe Cookery School\u003c/a> in Cork, Ireland reveals in this great \u003ca href=\"http://www.epicurious.com/articlesguides/holidays/stpatricks/sodabread\">soda bread guide\u003c/a> in \u003cem>Epicurious\u003c/em>, real traditional Irish soda bread is simply basic table bread made with just flour (whole-meal flour for the common loaf, white flour for special occasions), bread soda, buttermilk, and salt.\u003c/p>\n\u003cp>No butter in the dough, raisins only as a luxury, and caraway seeds optional.\u003c/p>\n\u003cp>Makes sense, as this quick bread grew in popularity in the 1800s in Ireland out of necessity. Brown soda bread -- made with soft wheat (the only suitable flour that can grow in Ireland's climate), baking soda (cheap and non-perishable), and buttermilk (accessible by-product of freshly churned butter) -- was an affordable bread that the average household could bake in their own homes without an oven. The formed loaf could simply be baked in a cast iron pot, called a \u003ca href=\"http://www.sodabread.us/DutchOven/SodabreadBastible.htm\">bastible\u003c/a>, placed over a fire. The bastible had a lid on it with a curved edge so that you could place hot coals on top as well. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I decided embrace my homebody tendencies and do some baking to celebrate this St. Patrick's Day. Using this classic Irish-American recipe for \u003ca href=\"http://www.epicurious.com/articlesguides/holidays/stpatricks/sodabread/recipes/food/views/Irish-Soda-Bread-with-Raisins-and-Caraway-107136\">Irish Soda Bread with Raisins and Caraway\u003c/a>, I got to work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_irish_soda_bread-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_irish_soda_bread-1.jpg\" alt=\"Irish Soda Bread Ingredients\" title=\"Irish Soda Bread Ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24715\">\u003c/a>\u003cbr>\n\u003cem>Irish Soda Bread Ingredients\u003c/em>\u003c/p>\n\u003cp>I adjusted the recipe to include half all purpose flour, and half whole wheat pastry flour (which I believe is similar to the soft wheat flour that was originally used in the traditional Irish soda bread). I also cut down the amount of sugar and raisins in it, and substituted the caraway seeds for fennel seeds (since that's what I had on hand, and figured they were a close-enough substitution). If you don't like the licorice-y/anise-y flavor of caraway or fennel, feel free to omit. I only use two tablespoons in my recipe, so the flavor is subtle. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/soda-bread-1.jpg\" alt=\"Making soda bread\" title=\"Making soda bread\" width=\"499\" height=\"500\" class=\"alignnone size-full wp-image-24720\">\u003cbr>\n\u003cem>Making Soda Bread\u003c/em>\u003c/p>\n\u003cp>I whisked together my dry ingredients first. Then, cut in the butter until the mixture was the consistency of corn meal. Then, I added the buttermilk. The lactic acid in buttermilk reacts with the base of the baking soda to provide the leavening for this quick bread (rather than yeast). \u003cstrong>Note:\u003c/strong> Unlike the picture shown above, where I mixed in the raisins and fennel seeds after adding the buttermilk, next time I would actually add them prior to the wet ingredients so that they are well dispersed throughout the dough.\u003c/p>\n\u003cp>When you're mixing the dough together, mix just until everything is incorporated. Be careful to not over mix (the dough should not be kneaded). Like the secret to a good, fluffy, light biscuit or scone, the trick is to handle the dough as little as possible. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_irish_soda_bread-8.jpg\" alt=\"soda bread dough\" title=\"soda bread dough\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24716\">\u003cbr>\n\u003cem>Into the oven you go\u003c/em>\u003c/p>\n\u003cp>When the dough has come together, turn it into your buttered cast iron skillet or Dutch oven, and slash a cross into the top. Old folklores say that the cross cut on the top of Irish Soda Bread is to ward off evil and \"let the devil out\" while it's baking, or let the fairies out (for a less fire and brimstone version). Practically though, slashing the top of the bread allows the heat to penetrate the thickest part of the loaf, helps the bread rise better, and also serves as a guideline for breaking the bread evenly once it's done.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Irish Soda Bread\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> This recipe results in a soda bread that is dense, yet moist, with a golden crunchy crust. The bread is buttery and sweet, with plump, chewy raisins generously scattered throughout, and laced with a hint of licorice from the fennel seeds.\u003c/p>\n\u003cp>Also, the resulting loaf is huge. You could easily cut the dough in half and form two nice-sized loaves, great for gift-giving.\u003c/p>\n\u003cp>\u003cem>By \u003cspan class=\"author\">Stephanie Hua\u003c/span>\u003c/em>\u003c/p>\n\u003cp>\u003cem>Adapted from Patrice Bedrosian's \"\u003ca href=\"http://www.epicurious.com/articlesguides/holidays/stpatricks/sodabread/recipes/food/views/Irish-Soda-Bread-with-Raisins-and-Caraway-107136\">Irish Soda Bread with Raisins and Caraway\u003c/a>,\" Bon Appétit (October 2002)\u003c/em>\u003c/p>\n\u003cp>This recipe was written in from Patrice Bedrosian of Brewster, New York. Patrice lost her stepbrother, Jerry O'Leary, in 9/11 and cited this as a recipe that she turned to in the days following the tragedy, to bring comfort and ease to her home. The recipe was one that she received from Jerry's mother. I think that it is a heartfelt example of the power of food in bringing people together, honoring our past, and passing along the comfort that only something made with love can bring.\u003c/p>\n\u003cp>\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hours\u003cspan class=\"value-title\" title=\"PT2H\">\u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">8-10 servings\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_irish_soda_bread-10.jpg\" alt=\"Irish Soda Bread\" title=\"Irish Soda Bread\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-24717 photo\">\u003cbr>\n\u003cem>Irish Soda Bread\u003c/em>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 1/2 cups\u003c/span> \u003cspan class=\"name\">all purpose flour\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 1/2 cups\u003c/span> \u003cspan class=\"name\">whole wheat pastry flour\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3/4 cups\u003c/span> \u003cspan class=\"name\">sugar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tablespoon\u003c/span> \u003cspan class=\"name\">baking powder\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 1/2 teaspoons\u003c/span> \u003cspan class=\"name\">salt\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 teaspoon\u003c/span> \u003cspan class=\"name\">baking soda\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/2 cup (1 stick)\u003c/span> \u003cspan class=\"name\">unsalted butter, cut into cubes, room temperature\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 cups\u003c/span> \u003cspan class=\"name\">raisins\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 tablespoons\u003c/span> \u003cspan class=\"name\">fennel seeds\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 1/2 cups\u003c/span> \u003cspan class=\"name\">buttermilk\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1\u003c/span> \u003cspan class=\"name\">large egg\u003c/span>\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 350°F. Generously butter heavy ovenproof 10- to 12-inch-diameter skillet. You can also use a dutch oven.\u003c/li>\n\u003cli>In large bowl, whisk together both flours, sugar, baking powder, salt, and baking soda.\u003c/li>\n\u003cli>Add butter; using fingertips to incorporate until the mixture is the consistency of corn meal. Stir in raisins and fennel seeds.\u003c/li>\n\u003cli>Whisk buttermilk and egg in medium bowl to blend and add to dough. Stir just until well incorporated. Dough will be very sticky; I just use my hands. Be careful not to over mix or else the bread will become too dense.\u003c/li>\n\u003cli>Transfer dough to prepared skillet; smooth top, mounding slightly in center. Using small sharp knife dipped into flour, cut 1-inch-deep \"X\" in top center of dough.\u003c/li>\n\u003cli>Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool bread in skillet 10 minutes. Turn out onto rack and cool completely.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cp>*****\u003c/p>\n\u003cp>\u003cstrong>St. Patty's Day Trivia:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://en.wikipedia.org/wiki/Saint_Patrick's_Day\">Saint Patrick, the man, the saint, the slayer of snakes\u003c/a> -- St. Patrick is the patron saint and national apostle of Ireland who is credited with bringing Christianity to Ireland. He is said to have \"driven the snakes\" from Ireland. Snakes referred to the serpent symbolism of the Druids, whose pagan rites were abolished by the big P. \u003c/li>\n\u003cli>\u003ca href=\"http://www.st-patricks-day.com/about_saintpatrick.html\">Why Shamrocks\u003c/a> -- Legend has it that Saint Patrick used the three-leaved clover to explain the Holy Trinity to the pagan Irish. \u003c/li>\n\u003cli>\u003ca href=\"http://www.sodabread.us/Sodabreadhistory/sodabreadhistory.htm\">Soda Bread not really Irish\u003c/a> -- Soda bread was actually invented by the American Indians, who used \u003ca href=\"http://www.kingarthurflour.com/tips/quick-bread-primer.html\">pearl ash\u003c/a> (made from potash, which was made from lye, which was made from hardwood ashes).\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>St. Patrick's Day Festivities:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.farleyscoffee.com/potrero_events.html\">Farley's Coffee\u003c/a> (Potrero) -- Live bagpipes, music, and dancing\u003c/li>\n\u003cli>\u003ca href=\"http://www.berginjurylawyers.com/safe-and-sober-program.php\">Safe & Sober Program\u003c/a> -- Free cab rides from 3 pm to 3 am\u003c/li>\n\u003cli>\u003ca href=\"http://sf.funcheap.com/st-patricks-day-street-party-financial-district/\">St. Patrick's Day Block Party 2011\u003c/a> (Financial District) \u003c/li>\n\u003cli>\u003ca href=\"http://sf.funcheap.com/aventines-st-patricks-day-alley-block-party-sf/\">Aventine's St. Patrick's Day Alley Block Party\u003c/a> (Financial District)\u003c/li>\n\u003cli>\u003ca href=\"http://sf.funcheap.com/saint-patricks-day-oreillys-north-beach/\">O'Reilly's St. Patrick's Day Block Party\u003c/a> (North Beach) \u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Places in the Bay Area to buy Irish Soda Bread:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.johncampbells.com/\">John Campbell's Irish Bakery \u003c/a>\u003cbr>\n5625 Geary Blvd\u003cbr>\n(between 20th Ave & 21st Ave)\u003cbr>\nSan Francisco, CA 94121\u003cbr>\nNeighborhood: Outer Richmond\u003cbr>\n(415) 387-1536\u003c/p>\n\u003cp>\u003ca href=\"http://www.arizmendibakery.org/\">Arizmendi Bakery\u003c/a>\u003cbr>\n1331 9th Ave\u003cbr>\n(between Irving St & Judah St)\u003cbr>\nSan Francisco, CA 94122\u003cbr>\nNeighborhood: Inner Sunset\u003cbr>\n(415) 566-3117\u003c/p>\n\u003cp>\u003ca href=\"http://www.lafarine.com/breads.html\">La Farine Bakery\u003c/a>\u003cbr>\n6323 College Ave\u003cbr>\n(at 63rd St)\u003cbr>\nOakland, CA 94618\u003cbr>\nNeighborhoods: North Oakland, Rockridge\u003cbr>\n(510) 654-0338\u003c/p>\n\u003cp>3411 Fruitvale Ave\u003cbr>\n(between Macarthur Blvd & Sloan St)\u003cbr>\nOakland, CA 94602\u003cbr>\n(510) 531-7750\u003c/p>\n\u003cp>4094 Piedmont Ave\u003cbr>\n(between Glen Ave & 41st St)\u003cbr>\nOakland, CA 94611\u003cbr>\n(510) 420-1777\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>1820 Solano Ave\u003cbr>\n(at Colusa Ave)\u003cbr>\nBerkeley, CA 94707\u003cbr>\nNeighborhoods: East Solano Ave, North Berkeley\u003cbr>\n(510) 528-2208\u003c/p>\n\n",
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"excerpt": "I'm not a big drinker, or a big fan of fratastic crowds, so when it comes to St. Patty's Day, the thing I most look forward to isn't all the block parties, or the cry for \"Carbombs!\" at the bar. Call me an old soul (or Debbie McDowner), but I would much rather indulge in a thick slice of warm Irish Soda Bread, inordinately slathered with sweet butter. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_irish_soda_bread-12.jpg\" alt=\"Homemade Irish Soda Bread with Raisins\" title=\"Homemade Irish Soda Bread with Raisins\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24719\">\u003cbr>\n\u003cem>Homemade Irish Soda Bread with Raisins\u003c/em>\u003c/p>\n\u003cp>I'm not a big drinker, or a big fan of fratastic crowds, so when it comes to \u003cstrong>St. Patty's Day\u003c/strong>, the thing I most look forward to isn't all the block parties, or the cry for \"Carbombs!\" at the bar. Call me an old soul (or Debbie McDowner), but I would much rather indulge in a thick slice of warm \u003cstrong>Irish Soda Bread\u003c/strong>, inordinately slathered with sweet butter. I may even go nuts and top off my coffee with a little \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/17/liquid-irish-luck/\">Homemade Irish Cream\u003c/a>. Partayyyy. (*Before you start booing me, if you are into downing some pints and rubbing up against a leprechaun or two, don't worry, I've still got you covered. Scroll to the bottom to see the list of festivities going on in SF). \u003c/p>\n\u003cp>OK, back to my wholesome soda bread. I've learned that the sweet scone-like, raisin-studded soda bread I love so much is very much an Americanized version of the real thing. As Irish chef \u003cstrong>Rory O'Connell\u003c/strong> of the \u003ca href=\"http://www.cookingisfun.ie/\">Ballymaloe Cookery School\u003c/a> in Cork, Ireland reveals in this great \u003ca href=\"http://www.epicurious.com/articlesguides/holidays/stpatricks/sodabread\">soda bread guide\u003c/a> in \u003cem>Epicurious\u003c/em>, real traditional Irish soda bread is simply basic table bread made with just flour (whole-meal flour for the common loaf, white flour for special occasions), bread soda, buttermilk, and salt.\u003c/p>\n\u003cp>No butter in the dough, raisins only as a luxury, and caraway seeds optional.\u003c/p>\n\u003cp>Makes sense, as this quick bread grew in popularity in the 1800s in Ireland out of necessity. Brown soda bread -- made with soft wheat (the only suitable flour that can grow in Ireland's climate), baking soda (cheap and non-perishable), and buttermilk (accessible by-product of freshly churned butter) -- was an affordable bread that the average household could bake in their own homes without an oven. The formed loaf could simply be baked in a cast iron pot, called a \u003ca href=\"http://www.sodabread.us/DutchOven/SodabreadBastible.htm\">bastible\u003c/a>, placed over a fire. The bastible had a lid on it with a curved edge so that you could place hot coals on top as well. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I decided embrace my homebody tendencies and do some baking to celebrate this St. Patrick's Day. Using this classic Irish-American recipe for \u003ca href=\"http://www.epicurious.com/articlesguides/holidays/stpatricks/sodabread/recipes/food/views/Irish-Soda-Bread-with-Raisins-and-Caraway-107136\">Irish Soda Bread with Raisins and Caraway\u003c/a>, I got to work.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_irish_soda_bread-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_irish_soda_bread-1.jpg\" alt=\"Irish Soda Bread Ingredients\" title=\"Irish Soda Bread Ingredients\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24715\">\u003c/a>\u003cbr>\n\u003cem>Irish Soda Bread Ingredients\u003c/em>\u003c/p>\n\u003cp>I adjusted the recipe to include half all purpose flour, and half whole wheat pastry flour (which I believe is similar to the soft wheat flour that was originally used in the traditional Irish soda bread). I also cut down the amount of sugar and raisins in it, and substituted the caraway seeds for fennel seeds (since that's what I had on hand, and figured they were a close-enough substitution). If you don't like the licorice-y/anise-y flavor of caraway or fennel, feel free to omit. I only use two tablespoons in my recipe, so the flavor is subtle. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/soda-bread-1.jpg\" alt=\"Making soda bread\" title=\"Making soda bread\" width=\"499\" height=\"500\" class=\"alignnone size-full wp-image-24720\">\u003cbr>\n\u003cem>Making Soda Bread\u003c/em>\u003c/p>\n\u003cp>I whisked together my dry ingredients first. Then, cut in the butter until the mixture was the consistency of corn meal. Then, I added the buttermilk. The lactic acid in buttermilk reacts with the base of the baking soda to provide the leavening for this quick bread (rather than yeast). \u003cstrong>Note:\u003c/strong> Unlike the picture shown above, where I mixed in the raisins and fennel seeds after adding the buttermilk, next time I would actually add them prior to the wet ingredients so that they are well dispersed throughout the dough.\u003c/p>\n\u003cp>When you're mixing the dough together, mix just until everything is incorporated. Be careful to not over mix (the dough should not be kneaded). Like the secret to a good, fluffy, light biscuit or scone, the trick is to handle the dough as little as possible. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_irish_soda_bread-8.jpg\" alt=\"soda bread dough\" title=\"soda bread dough\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24716\">\u003cbr>\n\u003cem>Into the oven you go\u003c/em>\u003c/p>\n\u003cp>When the dough has come together, turn it into your buttered cast iron skillet or Dutch oven, and slash a cross into the top. Old folklores say that the cross cut on the top of Irish Soda Bread is to ward off evil and \"let the devil out\" while it's baking, or let the fairies out (for a less fire and brimstone version). Practically though, slashing the top of the bread allows the heat to penetrate the thickest part of the loaf, helps the bread rise better, and also serves as a guideline for breaking the bread evenly once it's done.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Irish Soda Bread\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> This recipe results in a soda bread that is dense, yet moist, with a golden crunchy crust. The bread is buttery and sweet, with plump, chewy raisins generously scattered throughout, and laced with a hint of licorice from the fennel seeds.\u003c/p>\n\u003cp>Also, the resulting loaf is huge. You could easily cut the dough in half and form two nice-sized loaves, great for gift-giving.\u003c/p>\n\u003cp>\u003cem>By \u003cspan class=\"author\">Stephanie Hua\u003c/span>\u003c/em>\u003c/p>\n\u003cp>\u003cem>Adapted from Patrice Bedrosian's \"\u003ca href=\"http://www.epicurious.com/articlesguides/holidays/stpatricks/sodabread/recipes/food/views/Irish-Soda-Bread-with-Raisins-and-Caraway-107136\">Irish Soda Bread with Raisins and Caraway\u003c/a>,\" Bon Appétit (October 2002)\u003c/em>\u003c/p>\n\u003cp>This recipe was written in from Patrice Bedrosian of Brewster, New York. Patrice lost her stepbrother, Jerry O'Leary, in 9/11 and cited this as a recipe that she turned to in the days following the tragedy, to bring comfort and ease to her home. The recipe was one that she received from Jerry's mother. I think that it is a heartfelt example of the power of food in bringing people together, honoring our past, and passing along the comfort that only something made with love can bring.\u003c/p>\n\u003cp>\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">2 hours\u003cspan class=\"value-title\" title=\"PT2H\">\u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">8-10 servings\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_irish_soda_bread-10.jpg\" alt=\"Irish Soda Bread\" title=\"Irish Soda Bread\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-24717 photo\">\u003cbr>\n\u003cem>Irish Soda Bread\u003c/em>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 1/2 cups\u003c/span> \u003cspan class=\"name\">all purpose flour\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 1/2 cups\u003c/span> \u003cspan class=\"name\">whole wheat pastry flour\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3/4 cups\u003c/span> \u003cspan class=\"name\">sugar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tablespoon\u003c/span> \u003cspan class=\"name\">baking powder\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 1/2 teaspoons\u003c/span> \u003cspan class=\"name\">salt\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 teaspoon\u003c/span> \u003cspan class=\"name\">baking soda\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/2 cup (1 stick)\u003c/span> \u003cspan class=\"name\">unsalted butter, cut into cubes, room temperature\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 cups\u003c/span> \u003cspan class=\"name\">raisins\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 tablespoons\u003c/span> \u003cspan class=\"name\">fennel seeds\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 1/2 cups\u003c/span> \u003cspan class=\"name\">buttermilk\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1\u003c/span> \u003cspan class=\"name\">large egg\u003c/span>\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 350°F. Generously butter heavy ovenproof 10- to 12-inch-diameter skillet. You can also use a dutch oven.\u003c/li>\n\u003cli>In large bowl, whisk together both flours, sugar, baking powder, salt, and baking soda.\u003c/li>\n\u003cli>Add butter; using fingertips to incorporate until the mixture is the consistency of corn meal. Stir in raisins and fennel seeds.\u003c/li>\n\u003cli>Whisk buttermilk and egg in medium bowl to blend and add to dough. Stir just until well incorporated. Dough will be very sticky; I just use my hands. Be careful not to over mix or else the bread will become too dense.\u003c/li>\n\u003cli>Transfer dough to prepared skillet; smooth top, mounding slightly in center. Using small sharp knife dipped into flour, cut 1-inch-deep \"X\" in top center of dough.\u003c/li>\n\u003cli>Bake until bread is cooked through and tester inserted into center comes out clean, about 1 hour 15 minutes. Cool bread in skillet 10 minutes. Turn out onto rack and cool completely.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cp>*****\u003c/p>\n\u003cp>\u003cstrong>St. Patty's Day Trivia:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://en.wikipedia.org/wiki/Saint_Patrick's_Day\">Saint Patrick, the man, the saint, the slayer of snakes\u003c/a> -- St. Patrick is the patron saint and national apostle of Ireland who is credited with bringing Christianity to Ireland. He is said to have \"driven the snakes\" from Ireland. Snakes referred to the serpent symbolism of the Druids, whose pagan rites were abolished by the big P. \u003c/li>\n\u003cli>\u003ca href=\"http://www.st-patricks-day.com/about_saintpatrick.html\">Why Shamrocks\u003c/a> -- Legend has it that Saint Patrick used the three-leaved clover to explain the Holy Trinity to the pagan Irish. \u003c/li>\n\u003cli>\u003ca href=\"http://www.sodabread.us/Sodabreadhistory/sodabreadhistory.htm\">Soda Bread not really Irish\u003c/a> -- Soda bread was actually invented by the American Indians, who used \u003ca href=\"http://www.kingarthurflour.com/tips/quick-bread-primer.html\">pearl ash\u003c/a> (made from potash, which was made from lye, which was made from hardwood ashes).\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>St. Patrick's Day Festivities:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.farleyscoffee.com/potrero_events.html\">Farley's Coffee\u003c/a> (Potrero) -- Live bagpipes, music, and dancing\u003c/li>\n\u003cli>\u003ca href=\"http://www.berginjurylawyers.com/safe-and-sober-program.php\">Safe & Sober Program\u003c/a> -- Free cab rides from 3 pm to 3 am\u003c/li>\n\u003cli>\u003ca href=\"http://sf.funcheap.com/st-patricks-day-street-party-financial-district/\">St. Patrick's Day Block Party 2011\u003c/a> (Financial District) \u003c/li>\n\u003cli>\u003ca href=\"http://sf.funcheap.com/aventines-st-patricks-day-alley-block-party-sf/\">Aventine's St. Patrick's Day Alley Block Party\u003c/a> (Financial District)\u003c/li>\n\u003cli>\u003ca href=\"http://sf.funcheap.com/saint-patricks-day-oreillys-north-beach/\">O'Reilly's St. Patrick's Day Block Party\u003c/a> (North Beach) \u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Places in the Bay Area to buy Irish Soda Bread:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.johncampbells.com/\">John Campbell's Irish Bakery \u003c/a>\u003cbr>\n5625 Geary Blvd\u003cbr>\n(between 20th Ave & 21st Ave)\u003cbr>\nSan Francisco, CA 94121\u003cbr>\nNeighborhood: Outer Richmond\u003cbr>\n(415) 387-1536\u003c/p>\n\u003cp>\u003ca href=\"http://www.arizmendibakery.org/\">Arizmendi Bakery\u003c/a>\u003cbr>\n1331 9th Ave\u003cbr>\n(between Irving St & Judah St)\u003cbr>\nSan Francisco, CA 94122\u003cbr>\nNeighborhood: Inner Sunset\u003cbr>\n(415) 566-3117\u003c/p>\n\u003cp>\u003ca href=\"http://www.lafarine.com/breads.html\">La Farine Bakery\u003c/a>\u003cbr>\n6323 College Ave\u003cbr>\n(at 63rd St)\u003cbr>\nOakland, CA 94618\u003cbr>\nNeighborhoods: North Oakland, Rockridge\u003cbr>\n(510) 654-0338\u003c/p>\n\u003cp>3411 Fruitvale Ave\u003cbr>\n(between Macarthur Blvd & Sloan St)\u003cbr>\nOakland, CA 94602\u003cbr>\n(510) 531-7750\u003c/p>\n\u003cp>4094 Piedmont Ave\u003cbr>\n(between Glen Ave & 41st St)\u003cbr>\nOakland, CA 94611\u003cbr>\n(510) 420-1777\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "McDonald's - A European Oasis of Style? Really?",
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"content": "\u003cp>When Americans think of McDonald's, they usually fall into one of two camps. These two groups can be characterized by the following thoughts: \u003c/p>\n\u003cp>Group A: \"Yay, cheap food in 30 seconds!\"\u003cbr>\nGroup B: \"Um, ew.\"\u003c/p>\n\u003cp>While Group B might \u003ca href=\"http://www.wasabimon.com/archive/healthy-eating-for-students/\" title=\"Healthy Eating for Students\">avoid McDonald's at all costs\u003c/a>, Group A has no problem with sitting down to grab a quick bite to eat; they might even enjoy it. They've grown accustomed to the red and yellow decor, the hard plastic chairs, the food-traffic worn floors. In the United States, McDonald's isn't known for its ambience. It's known for serving up a boatload of calories, fast and on the cheap.\u003c/p>\n\u003cp>Great Britain, on the other hand, has a somewhat difference perspective on America's favorite fast food chain. In Europe, locals want a comfortable place to relax -- they want clean, they want stylish, and they want \u003cem>nice\u003c/em>, dammit. The hard and fast Mickey-D's as we know it wouldn't do well in, say, London, so McDonald's Corp decided to cater to the dominant demographic. \u003c/p>\n\u003cp>Behold, the stylish London McDonald's:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd1.jpg\" alt=\"European McDonalds\" title=\"European McDonalds\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-24553\">\u003c/a>\u003cbr>\nDoesn't look like the average American fast food joint exterior, does it?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd2.jpg\" alt=\"European McDonalds\" title=\"European McDonalds\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-24554\">\u003c/a>\u003cbr>\nSeveral locations have conference-style seating upstairs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd3.jpg\" alt=\"European McDonalds\" title=\"European McDonalds\" width=\"375\" height=\"500\" class=\"aligncenter size-full wp-image-24555\">\u003c/a>\u003cbr>\nSome of the seating areas almost look like paintings, with their color selection.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd4.jpg\" alt=\"European McDonalds\" title=\"European McDonalds\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-24556\">\u003c/a>\u003cbr>\nEven the area around the counters are made to look nice, like a place you'd want to spend time hanging out.\u003c/p>\n\u003cp>And down the street at Burger King… things aren't all that different from what you'd find in the US:\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/burgerking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/burgerking.jpg\" alt=\"European Burger King\" title=\"European Burger King\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-24557\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>It's worth noting, though, that while the interior decor is an example of European finery, the \u003ca href=\"http://www.wasabimon.com/archive/avoiding-airport-and-airline-food/\" title=\"How to avoid airline food\">food is pretty much the same as you'd find in the United States\u003c/a>. In fact, I had a medium fries and proceeded to pay for it with a cacophony of gastronomical gurgles for the next 24 hours. Like they say, you can't judge a book by it's cover -- regardless of how attractive that cover may be.\u003c/p>\n\n",
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"excerpt": "In Europe, McDonald's has tailored the eating experience to be something very different than what we're used to here in the United States.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Americans think of McDonald's, they usually fall into one of two camps. These two groups can be characterized by the following thoughts: \u003c/p>\n\u003cp>Group A: \"Yay, cheap food in 30 seconds!\"\u003cbr>\nGroup B: \"Um, ew.\"\u003c/p>\n\u003cp>While Group B might \u003ca href=\"http://www.wasabimon.com/archive/healthy-eating-for-students/\" title=\"Healthy Eating for Students\">avoid McDonald's at all costs\u003c/a>, Group A has no problem with sitting down to grab a quick bite to eat; they might even enjoy it. They've grown accustomed to the red and yellow decor, the hard plastic chairs, the food-traffic worn floors. In the United States, McDonald's isn't known for its ambience. It's known for serving up a boatload of calories, fast and on the cheap.\u003c/p>\n\u003cp>Great Britain, on the other hand, has a somewhat difference perspective on America's favorite fast food chain. In Europe, locals want a comfortable place to relax -- they want clean, they want stylish, and they want \u003cem>nice\u003c/em>, dammit. The hard and fast Mickey-D's as we know it wouldn't do well in, say, London, so McDonald's Corp decided to cater to the dominant demographic. \u003c/p>\n\u003cp>Behold, the stylish London McDonald's:\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/24/2011/03/mcd1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd1.jpg\" alt=\"European McDonalds\" title=\"European McDonalds\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-24553\">\u003c/a>\u003cbr>\nDoesn't look like the average American fast food joint exterior, does it?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd2.jpg\" alt=\"European McDonalds\" title=\"European McDonalds\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-24554\">\u003c/a>\u003cbr>\nSeveral locations have conference-style seating upstairs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd3.jpg\" alt=\"European McDonalds\" title=\"European McDonalds\" width=\"375\" height=\"500\" class=\"aligncenter size-full wp-image-24555\">\u003c/a>\u003cbr>\nSome of the seating areas almost look like paintings, with their color selection.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd4.jpg\" alt=\"European McDonalds\" title=\"European McDonalds\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-24556\">\u003c/a>\u003cbr>\nEven the area around the counters are made to look nice, like a place you'd want to spend time hanging out.\u003c/p>\n\u003cp>And down the street at Burger King… things aren't all that different from what you'd find in the US:\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/burgerking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/burgerking.jpg\" alt=\"European Burger King\" title=\"European Burger King\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-24557\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>It's worth noting, though, that while the interior decor is an example of European finery, the \u003ca href=\"http://www.wasabimon.com/archive/avoiding-airport-and-airline-food/\" title=\"How to avoid airline food\">food is pretty much the same as you'd find in the United States\u003c/a>. In fact, I had a medium fries and proceeded to pay for it with a cacophony of gastronomical gurgles for the next 24 hours. Like they say, you can't judge a book by it's cover -- regardless of how attractive that cover may be.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Oakland's Southie Converts a Sandwich Skeptic",
"title": "Oakland's Southie Converts a Sandwich Skeptic",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7226.jpg\" alt=\"Southie\" title=\"Southie\" width=\"500\" height=\"354\" class=\"alignnone size-full wp-image-24495\">\u003cbr>\nYou may have already read a review of Southie, the new Oakland sandwich shop by the folks at \u003ca href=\"http://www.woodtavern.net/\">Wood Tavern\u003c/a>. Perhaps in \u003ca href=\"http://www.eastbayexpress.com/ebx/the-earl-of-southie/Content?oid=2491925\">East Bay Express\u003c/a>, \u003ca href=\"http://tastingtable.com/entry_detail/sf/2739/The_runaway_hit_at_a_new_Oakland_sandwich_shop.htm\">Tasting Table\u003c/a>, or in one of our great \u003ca href=\"http://singleguychef.blogspot.com/2011/02/southie-sandwich-shop-in-oakland.html\">local food blogs\u003c/a>. So I don't plan on writing a formal review here on \u003cem>Bay Area Bites\u003c/em> about the specifics of the restaurant--others have done it well. Instead, I'm going to tell you about how I brought my mom out to lunch and she fell in love. With a sandwich. And this is a woman who is a bit of a sandwich skeptic, sticking to the tuna salad she makes at home or a simple turkey and jack cheese creation. Sometimes, if she's feeling crazy, the jar of sweet pickles will make its way onto the counter. \u003c/p>\n\u003cp>I decided to take her to \u003ca href=\"http://southieoakland.com/\">Southie\u003c/a> to see if I could get her excited about a whole new kind of sandwich. From what I'd heard, these were no run-of-the mill deli sandwiches; they were creative and thoughtfully executed meals. We walked in around 1 p.m. in the middle of the week and nabbed a seat right away. The small restaurant is light and airy with a semi-open kitchen (you can watch them make the sandwiches but there's a large prep kitchen in the back where much of the actual cooking occurs), shiny red espresso machine, pretty flowers, and gracious service. It just feels good in there. So when the menus came, I watched my mom study it. Charming in its simplicity, there are 5 or 6 daily sandwiches, a few salads, a soup and a couple of dessert options. It's the kind of menu you can scan quickly, get a gut feeling on, and order right away. No hemming and hawing here. Knowing that my mom loves crab, I had a good guess about what she'd choose. She ordered the Dungeness Crab Roll, I chose the \"Pulled Piggy,\" and we decided on the Truffled Bacon and Poached Egg Salad to share. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_72111.jpg\" alt=\"preparing sandwich\" title=\"preparing sandwich\" width=\"500\" height=\"486\" class=\"alignnone size-full wp-image-24498\">\u003cbr>\n\u003cem>Preparing Sandwiches Behind the Counter at Southie\u003c/em>\u003c/p>\n\u003cp>After the sandwiches arrived (and they arrived quickly!) we opted to split both so we could try a little of everything. The Pulled Piggy was my favorite, with Niman Ranch pork and very little else to get in the way of the uber-juicy meat and buttery roll with the exception of a few jalapenos and a lightly dressed slaw. After one bite, I was already sold. I waited to hear from the other side of the table.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7216.jpg\" alt=\"pork sandwich\" title=\"pork sandwich\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24497\">\u003cbr>\n\u003cem>Pulled Piggy Sandwich at Southie \u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>My mom fell hard for the Dungeness Crab Roll as I anticipated she might. It's not the mayonnaise-laden crab roll you may be familiar with. Instead, it's a light, literal celebration of sweet crab prepared with a little citrus oil, celery, and just a smidge of aioli. Let's just say there wasn't a whole lot of conversation during lunch. I tried talking about living in Oakland, how things were going at work -- you know, that kind of stuff. But once the crab sandwich was done, she'd moved onto the pork. And even more silence. She was a happy camper. See: \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7225.jpg\" alt=\"mom eating sandwiches\" title=\"mom eating sandwiches\" width=\"500\" height=\"426\" class=\"alignnone size-full wp-image-24500\">\u003cbr>\n\u003cem>Mom enjoying Southie\u003c/em>\u003c/p>\n\u003cp>And while I really loved each of the sandwiches, I fell hard for that Truffled Bacon and Poached Egg Salad. It's, I kid you not, one of the best salads I've ever had in my young (ish) adult life and I can't wait to try and emulate it at home. The salad is prepared with frisee, couscous, radishes, and a truffle vinaigrette with a perfectly poached egg on top. You've got your little bit salty, little bit crunchy yet amazingly light thing going on here and it works really beautifully. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7221.jpg\" alt=\"salad at Southie\" title=\"salad at Southie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24499\">\u003cbr>\n\u003cem>Truffled Bacon and Poached Egg Salad\u003c/em>\u003c/p>\n\u003cp>After lunch, we were both too full for dessert but I was dying to try one of Sarah Ballard's creations, particularly that whoopie pie I'd heard so much about. So we took one home and it proved to be the perfect late night snack. This whoopie pie is nothing like the traditional ones you may be used to. It consists of two extremely soft little rounds of carrot cake sandwiching a light, tart cream cheese ice cream. It's surprising, fresh, and special. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7227.jpg\" alt=\"carrot whoopie pie\" title=\"carrot whoopie pie\" width=\"500\" height=\"434\" class=\"alignnone size-full wp-image-24501\">\u003cbr>\n\u003cem>Sarah Ballard's whoopie pie\u003c/em>\u003c/p>\n\u003cp>So two things have come out of this experience: my mom's a converted sandwich believer and I've discovered some very unexpected favorite dishes that have nothing to do with the celebrated sandwich at Southie. I will be back for the Truffled Bacon and Poached Egg Salad. And if I lived in that neighborhood, I'd have my way with Sarah's whoopie pies far more frequently than would be good. Or healthy. For anyone. \u003c/p>\n\u003cp>It should be noted that, at the time of printing, the Dungeness Crab Sandwich is no longer available as crab season is coming to a close. I spoke with head chef Maximilian DiMare about what would replace it and he enthusiastically detailed a seared ahi tuna sandwich on foccaccia with anchovy aioli, sliced eggs, and a shredded green bean salad tossed with Calabrian chili vinaigrette. We'll be back. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://southieoakland.com/\">Southie\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Southie+6311+College+Ave+Oakland,+CA+94618&aq=&sll=37.996163,-95.712891&sspn=51.032644,87.802734&ie=UTF8&hq=&hnear=6311+College+Ave,+Oakland,+Alameda,+California+94618&ll=37.850493,-122.252437&spn=0.006549,0.010718&z=17&iwloc=A\">Map\u003c/a>\u003cbr>\n6311 College Ave (at 63rd St)\u003cbr>\nOakland, CA 94618\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon. - Sat. 11-9; Sunday 11-3\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510.654-0100\u003c/p>\n\n",
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"excerpt": "Megan Gordon details how she turned one sandwich skeptic into a believer at Oakland's \u003cem>Southie\u003c/em>. ",
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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/IMG_7226.jpg\" alt=\"Southie\" title=\"Southie\" width=\"500\" height=\"354\" class=\"alignnone size-full wp-image-24495\">\u003cbr>\nYou may have already read a review of Southie, the new Oakland sandwich shop by the folks at \u003ca href=\"http://www.woodtavern.net/\">Wood Tavern\u003c/a>. Perhaps in \u003ca href=\"http://www.eastbayexpress.com/ebx/the-earl-of-southie/Content?oid=2491925\">East Bay Express\u003c/a>, \u003ca href=\"http://tastingtable.com/entry_detail/sf/2739/The_runaway_hit_at_a_new_Oakland_sandwich_shop.htm\">Tasting Table\u003c/a>, or in one of our great \u003ca href=\"http://singleguychef.blogspot.com/2011/02/southie-sandwich-shop-in-oakland.html\">local food blogs\u003c/a>. So I don't plan on writing a formal review here on \u003cem>Bay Area Bites\u003c/em> about the specifics of the restaurant--others have done it well. Instead, I'm going to tell you about how I brought my mom out to lunch and she fell in love. With a sandwich. And this is a woman who is a bit of a sandwich skeptic, sticking to the tuna salad she makes at home or a simple turkey and jack cheese creation. Sometimes, if she's feeling crazy, the jar of sweet pickles will make its way onto the counter. \u003c/p>\n\u003cp>I decided to take her to \u003ca href=\"http://southieoakland.com/\">Southie\u003c/a> to see if I could get her excited about a whole new kind of sandwich. From what I'd heard, these were no run-of-the mill deli sandwiches; they were creative and thoughtfully executed meals. We walked in around 1 p.m. in the middle of the week and nabbed a seat right away. The small restaurant is light and airy with a semi-open kitchen (you can watch them make the sandwiches but there's a large prep kitchen in the back where much of the actual cooking occurs), shiny red espresso machine, pretty flowers, and gracious service. It just feels good in there. So when the menus came, I watched my mom study it. Charming in its simplicity, there are 5 or 6 daily sandwiches, a few salads, a soup and a couple of dessert options. It's the kind of menu you can scan quickly, get a gut feeling on, and order right away. No hemming and hawing here. Knowing that my mom loves crab, I had a good guess about what she'd choose. She ordered the Dungeness Crab Roll, I chose the \"Pulled Piggy,\" and we decided on the Truffled Bacon and Poached Egg Salad to share. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_72111.jpg\" alt=\"preparing sandwich\" title=\"preparing sandwich\" width=\"500\" height=\"486\" class=\"alignnone size-full wp-image-24498\">\u003cbr>\n\u003cem>Preparing Sandwiches Behind the Counter at Southie\u003c/em>\u003c/p>\n\u003cp>After the sandwiches arrived (and they arrived quickly!) we opted to split both so we could try a little of everything. The Pulled Piggy was my favorite, with Niman Ranch pork and very little else to get in the way of the uber-juicy meat and buttery roll with the exception of a few jalapenos and a lightly dressed slaw. After one bite, I was already sold. I waited to hear from the other side of the table.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7216.jpg\" alt=\"pork sandwich\" title=\"pork sandwich\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24497\">\u003cbr>\n\u003cem>Pulled Piggy Sandwich at Southie \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My mom fell hard for the Dungeness Crab Roll as I anticipated she might. It's not the mayonnaise-laden crab roll you may be familiar with. Instead, it's a light, literal celebration of sweet crab prepared with a little citrus oil, celery, and just a smidge of aioli. Let's just say there wasn't a whole lot of conversation during lunch. I tried talking about living in Oakland, how things were going at work -- you know, that kind of stuff. But once the crab sandwich was done, she'd moved onto the pork. And even more silence. She was a happy camper. See: \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7225.jpg\" alt=\"mom eating sandwiches\" title=\"mom eating sandwiches\" width=\"500\" height=\"426\" class=\"alignnone size-full wp-image-24500\">\u003cbr>\n\u003cem>Mom enjoying Southie\u003c/em>\u003c/p>\n\u003cp>And while I really loved each of the sandwiches, I fell hard for that Truffled Bacon and Poached Egg Salad. It's, I kid you not, one of the best salads I've ever had in my young (ish) adult life and I can't wait to try and emulate it at home. The salad is prepared with frisee, couscous, radishes, and a truffle vinaigrette with a perfectly poached egg on top. You've got your little bit salty, little bit crunchy yet amazingly light thing going on here and it works really beautifully. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7221.jpg\" alt=\"salad at Southie\" title=\"salad at Southie\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-24499\">\u003cbr>\n\u003cem>Truffled Bacon and Poached Egg Salad\u003c/em>\u003c/p>\n\u003cp>After lunch, we were both too full for dessert but I was dying to try one of Sarah Ballard's creations, particularly that whoopie pie I'd heard so much about. So we took one home and it proved to be the perfect late night snack. This whoopie pie is nothing like the traditional ones you may be used to. It consists of two extremely soft little rounds of carrot cake sandwiching a light, tart cream cheese ice cream. It's surprising, fresh, and special. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/IMG_7227.jpg\" alt=\"carrot whoopie pie\" title=\"carrot whoopie pie\" width=\"500\" height=\"434\" class=\"alignnone size-full wp-image-24501\">\u003cbr>\n\u003cem>Sarah Ballard's whoopie pie\u003c/em>\u003c/p>\n\u003cp>So two things have come out of this experience: my mom's a converted sandwich believer and I've discovered some very unexpected favorite dishes that have nothing to do with the celebrated sandwich at Southie. I will be back for the Truffled Bacon and Poached Egg Salad. And if I lived in that neighborhood, I'd have my way with Sarah's whoopie pies far more frequently than would be good. Or healthy. For anyone. \u003c/p>\n\u003cp>It should be noted that, at the time of printing, the Dungeness Crab Sandwich is no longer available as crab season is coming to a close. I spoke with head chef Maximilian DiMare about what would replace it and he enthusiastically detailed a seared ahi tuna sandwich on foccaccia with anchovy aioli, sliced eggs, and a shredded green bean salad tossed with Calabrian chili vinaigrette. We'll be back. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://southieoakland.com/\">Southie\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Southie+6311+College+Ave+Oakland,+CA+94618&aq=&sll=37.996163,-95.712891&sspn=51.032644,87.802734&ie=UTF8&hq=&hnear=6311+College+Ave,+Oakland,+Alameda,+California+94618&ll=37.850493,-122.252437&spn=0.006549,0.010718&z=17&iwloc=A\">Map\u003c/a>\u003cbr>\n6311 College Ave (at 63rd St)\u003cbr>\nOakland, CA 94618\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon. - Sat. 11-9; Sunday 11-3\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510.654-0100\u003c/p>\n\n\u003c/div>\u003c/p>",
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}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
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"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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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",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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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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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"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",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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