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"bio": "Elaine spent 12 years as a producer, writer, and correspondent for television and radio both in the Bay Area (KPIX/CBS 5, KSAN FM, KTCT AM) and in Asia (Metro Radio, MTV Asia). She has been nominated for three Emmy Award nominations for her work on the program “Evening Magazine.” She then moved on to Silicon Valley where she managed social media, public relations, and event planning for various tech companies such as Intuit, BlogHer, Rocket Fuel, and Vocera.\r\n\r\n \r\n\r\nIn 2007, Elaine started her own blog (then called “VirgoBlue”) highlighting some of her favorite restaurants around the Bay Area. These days, her blog “\u003ca href=\"http://www.virgoinwonderland.wordpress.com\">Virgo in Wonderland\u003c/a>” still reflects her love of food, as well as travel, fascinating people she’s met, and her family’s Disneyland adventures. Her food dislikes include okra, lamb, sweet potatoes, and yellow cheese on pizza. Follow her on Instagram @virgoinwonderland",
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"disqusTitle": "Green as Grass: Asparagus Salad for Spring",
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"content": "\u003cp>California grass is here! Fat or slender, steamed or roasted, even deep-fried: it's just a week until the official beginning of spring, and that means, after a long winter of kale, kale, collards, and kale, beautiful asparagus--called 'grass' in the produce biz--is reappearing this month, right alongside the daffodils, tulips, and magnolia blossoms brightening every front yard. \u003c/p>\n\u003cp>Asparagus, you might be surprised to find out, used to be considered a member of the lily family (\u003cem>Liliaceae\u003c/em>), which also included onions, garlic, leeks and the rest of the edible and ornamental alliums. But the botanical powers that be have since split that family, making a separate \u003cem>Asparagaceae\u003c/em> genus of some 300 mostly ornamental species. However, unless you have a botany geek among your midst, it's still fun to amaze your friends with your mastery of obscure plant facts by mentioning the asparagus-lily connection, should conversation around the buffet need a goose. \u003c/p>\n\u003cp>What's really interesting, however, is how asparagus grows. It's a perennial plant, for starters, growing from a tangled, ring-like \"crown\" planted some six to eight inches below the surface of the soil. Once an asparagus patch is well established (it generally takes about 3 years to become fully productive), it can last for decades. The asparagus spears work like bulbs--in the same way that tulips and daffodils push up their stems and leaves from their storehouse underground, so an asparagus patch can be bare dirt one day and a forest of insouciant little tips the next. The spears come up in leaps and bounds, an inch one morning and practically full-size the next. \u003c/p>\n\u003cp>Some commercial asparagus growers have to harvest their fields several times a day to keep a consistent size and shape. The spears come up without distraction--no leaves, no flowers, no frills. Once they're long enough to harvest, out come the knives, cutting them off just below soil level. Like peas, asparagus are most tender and succulent straight out of the garden, which makes them worth seeking out straight from the farmer rather than at the supermarket. \u003c/p>\n\u003cp>The stalks should be turgid and smooth, not flaccid, pithy, or ridged. The tiny leaves should still be tight against the stalk, and the tips should be firm, the leaf tips closed with no sign of rot or sliminess at the top. The best way to judge freshness is to look at the base: really fresh asparagus will look moist, almost translucent. A day later, it's chalky; after that, it's solid white, with woodiness moving up the stalk. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can feel where the tenderness of an asparagus stalk starts, just by bending it gently about three-quarters of the way down the stalk. Hold it with the tip pointing to your right, and you'll feel it: tender over to the right, woody to the left. Snap it right where the stiffness gives, keeping in mind that the fresher it is, the less you'll have to take off. \u003c/p>\n\u003cp>Cooking asparagus is a lot like cooking corn: you're not so much cooking it as just heating it through, nudging it gently over the line from raw to tender. Asparagus moves very quickly from green and tender to khaki and mush, and once gone, there's no bringing it back. You can steam-simmer it in a wide, flat saute pan, spreading it out in a bare half-inch of boiling salted water, moving it around with tongs to keep it cooking evenly, whisking it out into an ice bath the moment it starts to give. \u003c/p>\n\u003cp>Or you can flash-roast it, my favorite method. Preheat your oven to 450F. Lay your asparagus out on a baking sheet, drizzling olive oil over the tips, rolling the rest of the spears around in whatever's left. Go lightly: you don't want the stalks to dry up like paper in oven's blast of heat, but neither do you want them dripping and soggy with oil. Sprinkle with sea salt and grind on some coarse black pepper. Pop in the oven for 5-7 minutes, depending on your oven. They should be supple with perhaps a little ambered charring here and there. Again, don't overdo it, otherwise the lovely succulent tips will end up shriveled and chewy-brown. \u003c/p>\n\u003cp>To serve them as is, add a generous squeeze of lemon juice and perhaps a little flurry of finely grated lemon rind. (Meyer lemons are very nice, should you have a backyard tree.) Tangerine or even blood-orange juice can make for an interesting change. I find that roasted asparagus tastes best still warm; if you're planning to cook ahead, I'd stick with steaming, and don't put anything acid (citrus juice, vinegar) onto it until just before serving, as the acid will turn your grass from bright green to a muddy pea-soup shade very quickly. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Hollandaise sauce, in my opinion, is the most perfect accompaniment to asparagus, a suitably rich gilding for the season's first crop. But with its tricky-to-make reputation and Mad-Men ingredient list (butter, butter, egg yolks, lemon juice, butter), it's pretty much fallen out of favor among home cooks, reserved only for eggs Benedict at birthday brunches. Instead, here's a lovely spring salad to green up your table, just in time for St. Patrick's Day this week.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Spring Asparagus Salad\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>Shop the farmers' market to find the freshest and prettiest ingredients for this salad, including tender sweet lettuces (like Little Gems, which look like mini-heads of Romaine), pink-and-purple Easter Egg radishes, perhaps some feathery frisee. If you can find true new potatoes, so fresh from the soil that you can scrape off the skin with a fingernail, cook them in boiling salted water until just tender (they'll cook much faster than regular potatoes). Drain, cool slightly, and add to the salad while still lukewarm. \u003c/p>\n\u003cp>\u003cstrong>Author:\u003c/strong> \u003cspan class=\"author\">Stephanie Rosenbaum\u003c/span>\u003cbr>\n \u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">20 min \u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong> Cook time:\u003c/strong> \u003cspan class=\"cooktime\">10 min\u003cspan class=\"value-title\" title=\"PT10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong> Total time:\u003c/strong> \u003cspan class=\"duration\">30 min\u003cspan class=\"value-title\" title=\"PT30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/aparagus-chloe-atkins500.jpg\" alt=\"Spring Asparagus Salad. Photo: Chloe Atkins\" title=\"Spring Asparagus Salad. Photo: Chloe Atkins\" width=\"500\" height=\"417\" class=\"alignnone size-full wp-image-24671 photo\">\u003cbr>\n\u003cem>Spring Asparagus Salad. Photo: Chloe Atkins\u003c/em>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">a handful of\u003c/span> \u003cspan class=\"name\">small new or fingerling potatoes\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tbsp (or as needed)\u003c/span> \u003cspan class=\"name\">olive oil\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 lb\u003c/span> \u003cspan class=\"name\">asparagus\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"name\">sea salt\u003c/span>, \u003cspan class=\"amount\">to taste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"name\">freshly ground pepper\u003c/span>, \u003cspan class=\"amount\">to taste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2\u003c/span> \u003cspan class=\"name\">cara cara, navel, or blood oranges\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 head\u003c/span> \u003cspan class=\"name\">green leaf, butterhead, or red-leaf lettuce, washed\u003c/span>, or \u003cspan class=\"amount\">3-4 heads\u003c/span> \u003cspan class=\"name\">Little Gem\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 bunch\u003c/span> \u003cspan class=\"name\">radishes, trimmed and thinly sliced (use a mandolin if possible)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 skinny bunch\u003c/span> \u003cspan class=\"name\">chives\u003c/span>\u003c/li>\n\u003cp>\u003cstrong>Vinaigrette:\u003c/strong>\u003c/p>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">juice of 1\u003c/span> \u003cspan class=\"name\">lemon, preferably Meyer\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 tsp\u003c/span> \u003cspan class=\"name\">finely grated lemon rind\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 tsp\u003c/span> \u003cspan class=\"name\">white-wine or champagne vinegar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tsp\u003c/span> \u003cspan class=\"name\">Dijon mustard\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"name\">salt\u003c/span> \u003cspan class=\"amount\">to taste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"name\">freshly ground pepper\u003c/span> \u003cspan class=\"amount\"> to taste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 cup\u003c/span> \u003cspan class=\"name\">olive oil, or to taste\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 450F. In a medium saucepan, cover potatoes with cold water, add several generous pinches of sea salt, and bring to a simmer. Let cook until potatoes are just tender. Drain and let cool.\u003c/li>\n\u003cli>Spread asparagus in a single layer on a baking sheet. Drizzle tips lightly with olive oil. Roll spears around until they are just barely coated. Sprinkle with salt and freshly ground pepper. Slide sheet into oven and roast, checking occasionally, for 5-7 minutes, until spears are tender and just barely browned here and there. Remove from oven, and transfer spears onto a plate to cool.\u003c/li>\n\u003cli>Cut a flat slice off the top and bottom of the orange so it sits flat. Moving from top to bottom (north pole to south pole, as it were), slice off peel and white membrane in vertical strips, moving around the circumference to trim off every speck of bitter white pith.\u003c/li>\n\u003cli>Cupping the now-naked fruit with one hand, free the fruit segments from between the \"fans\" of tough membrane using a small sharp paring knife. Slice or wiggle the fruit out so you get a glistening arc of membrane-free fruit.\u003c/li>\n\u003cli>Whisk vinaigrette ingredients together, tasting and adjusting the vinegar/oil balance to your taste. Toss lettuce with just enough dressing to coat. Slice potatoes in half and toss with a little more dressing. Mince enough chives to make about 1 tablespoon.\u003c/li>\n\u003cli>Divide lettuce between four plates. Arrange asparagus, potatoes, radishes, and orange segments on each plate. Drizzle a little of the remaining dressing over each plate. Sprinkle with chives and serve. \u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"excerpt": "The grass is here! The first crop of California-grown asparagus has arrived. Find out how to choose, cook, and enjoy these succulent spears, with a recipe for \u003cem>Spring Asparagus Salad\u003c/em>. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>California grass is here! Fat or slender, steamed or roasted, even deep-fried: it's just a week until the official beginning of spring, and that means, after a long winter of kale, kale, collards, and kale, beautiful asparagus--called 'grass' in the produce biz--is reappearing this month, right alongside the daffodils, tulips, and magnolia blossoms brightening every front yard. \u003c/p>\n\u003cp>Asparagus, you might be surprised to find out, used to be considered a member of the lily family (\u003cem>Liliaceae\u003c/em>), which also included onions, garlic, leeks and the rest of the edible and ornamental alliums. But the botanical powers that be have since split that family, making a separate \u003cem>Asparagaceae\u003c/em> genus of some 300 mostly ornamental species. However, unless you have a botany geek among your midst, it's still fun to amaze your friends with your mastery of obscure plant facts by mentioning the asparagus-lily connection, should conversation around the buffet need a goose. \u003c/p>\n\u003cp>What's really interesting, however, is how asparagus grows. It's a perennial plant, for starters, growing from a tangled, ring-like \"crown\" planted some six to eight inches below the surface of the soil. Once an asparagus patch is well established (it generally takes about 3 years to become fully productive), it can last for decades. The asparagus spears work like bulbs--in the same way that tulips and daffodils push up their stems and leaves from their storehouse underground, so an asparagus patch can be bare dirt one day and a forest of insouciant little tips the next. The spears come up in leaps and bounds, an inch one morning and practically full-size the next. \u003c/p>\n\u003cp>Some commercial asparagus growers have to harvest their fields several times a day to keep a consistent size and shape. The spears come up without distraction--no leaves, no flowers, no frills. Once they're long enough to harvest, out come the knives, cutting them off just below soil level. Like peas, asparagus are most tender and succulent straight out of the garden, which makes them worth seeking out straight from the farmer rather than at the supermarket. \u003c/p>\n\u003cp>The stalks should be turgid and smooth, not flaccid, pithy, or ridged. The tiny leaves should still be tight against the stalk, and the tips should be firm, the leaf tips closed with no sign of rot or sliminess at the top. The best way to judge freshness is to look at the base: really fresh asparagus will look moist, almost translucent. A day later, it's chalky; after that, it's solid white, with woodiness moving up the stalk. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You can feel where the tenderness of an asparagus stalk starts, just by bending it gently about three-quarters of the way down the stalk. Hold it with the tip pointing to your right, and you'll feel it: tender over to the right, woody to the left. Snap it right where the stiffness gives, keeping in mind that the fresher it is, the less you'll have to take off. \u003c/p>\n\u003cp>Cooking asparagus is a lot like cooking corn: you're not so much cooking it as just heating it through, nudging it gently over the line from raw to tender. Asparagus moves very quickly from green and tender to khaki and mush, and once gone, there's no bringing it back. You can steam-simmer it in a wide, flat saute pan, spreading it out in a bare half-inch of boiling salted water, moving it around with tongs to keep it cooking evenly, whisking it out into an ice bath the moment it starts to give. \u003c/p>\n\u003cp>Or you can flash-roast it, my favorite method. Preheat your oven to 450F. Lay your asparagus out on a baking sheet, drizzling olive oil over the tips, rolling the rest of the spears around in whatever's left. Go lightly: you don't want the stalks to dry up like paper in oven's blast of heat, but neither do you want them dripping and soggy with oil. Sprinkle with sea salt and grind on some coarse black pepper. Pop in the oven for 5-7 minutes, depending on your oven. They should be supple with perhaps a little ambered charring here and there. Again, don't overdo it, otherwise the lovely succulent tips will end up shriveled and chewy-brown. \u003c/p>\n\u003cp>To serve them as is, add a generous squeeze of lemon juice and perhaps a little flurry of finely grated lemon rind. (Meyer lemons are very nice, should you have a backyard tree.) Tangerine or even blood-orange juice can make for an interesting change. I find that roasted asparagus tastes best still warm; if you're planning to cook ahead, I'd stick with steaming, and don't put anything acid (citrus juice, vinegar) onto it until just before serving, as the acid will turn your grass from bright green to a muddy pea-soup shade very quickly. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Hollandaise sauce, in my opinion, is the most perfect accompaniment to asparagus, a suitably rich gilding for the season's first crop. But with its tricky-to-make reputation and Mad-Men ingredient list (butter, butter, egg yolks, lemon juice, butter), it's pretty much fallen out of favor among home cooks, reserved only for eggs Benedict at birthday brunches. Instead, here's a lovely spring salad to green up your table, just in time for St. Patrick's Day this week.\u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Spring Asparagus Salad\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary: \u003c/strong>Shop the farmers' market to find the freshest and prettiest ingredients for this salad, including tender sweet lettuces (like Little Gems, which look like mini-heads of Romaine), pink-and-purple Easter Egg radishes, perhaps some feathery frisee. If you can find true new potatoes, so fresh from the soil that you can scrape off the skin with a fingernail, cook them in boiling salted water until just tender (they'll cook much faster than regular potatoes). Drain, cool slightly, and add to the salad while still lukewarm. \u003c/p>\n\u003cp>\u003cstrong>Author:\u003c/strong> \u003cspan class=\"author\">Stephanie Rosenbaum\u003c/span>\u003cbr>\n \u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">20 min \u003cspan class=\"value-title\" title=\"PT20M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong> Cook time:\u003c/strong> \u003cspan class=\"cooktime\">10 min\u003cspan class=\"value-title\" title=\"PT10M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong> Total time:\u003c/strong> \u003cspan class=\"duration\">30 min\u003cspan class=\"value-title\" title=\"PT30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">4 servings\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/aparagus-chloe-atkins500.jpg\" alt=\"Spring Asparagus Salad. Photo: Chloe Atkins\" title=\"Spring Asparagus Salad. Photo: Chloe Atkins\" width=\"500\" height=\"417\" class=\"alignnone size-full wp-image-24671 photo\">\u003cbr>\n\u003cem>Spring Asparagus Salad. Photo: Chloe Atkins\u003c/em>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">a handful of\u003c/span> \u003cspan class=\"name\">small new or fingerling potatoes\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tbsp (or as needed)\u003c/span> \u003cspan class=\"name\">olive oil\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 lb\u003c/span> \u003cspan class=\"name\">asparagus\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"name\">sea salt\u003c/span>, \u003cspan class=\"amount\">to taste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"name\">freshly ground pepper\u003c/span>, \u003cspan class=\"amount\">to taste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2\u003c/span> \u003cspan class=\"name\">cara cara, navel, or blood oranges\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 head\u003c/span> \u003cspan class=\"name\">green leaf, butterhead, or red-leaf lettuce, washed\u003c/span>, or \u003cspan class=\"amount\">3-4 heads\u003c/span> \u003cspan class=\"name\">Little Gem\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 bunch\u003c/span> \u003cspan class=\"name\">radishes, trimmed and thinly sliced (use a mandolin if possible)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 skinny bunch\u003c/span> \u003cspan class=\"name\">chives\u003c/span>\u003c/li>\n\u003cp>\u003cstrong>Vinaigrette:\u003c/strong>\u003c/p>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">juice of 1\u003c/span> \u003cspan class=\"name\">lemon, preferably Meyer\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 tsp\u003c/span> \u003cspan class=\"name\">finely grated lemon rind\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 tsp\u003c/span> \u003cspan class=\"name\">white-wine or champagne vinegar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tsp\u003c/span> \u003cspan class=\"name\">Dijon mustard\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"name\">salt\u003c/span> \u003cspan class=\"amount\">to taste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"name\">freshly ground pepper\u003c/span> \u003cspan class=\"amount\"> to taste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 cup\u003c/span> \u003cspan class=\"name\">olive oil, or to taste\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 450F. In a medium saucepan, cover potatoes with cold water, add several generous pinches of sea salt, and bring to a simmer. Let cook until potatoes are just tender. Drain and let cool.\u003c/li>\n\u003cli>Spread asparagus in a single layer on a baking sheet. Drizzle tips lightly with olive oil. Roll spears around until they are just barely coated. Sprinkle with salt and freshly ground pepper. Slide sheet into oven and roast, checking occasionally, for 5-7 minutes, until spears are tender and just barely browned here and there. Remove from oven, and transfer spears onto a plate to cool.\u003c/li>\n\u003cli>Cut a flat slice off the top and bottom of the orange so it sits flat. Moving from top to bottom (north pole to south pole, as it were), slice off peel and white membrane in vertical strips, moving around the circumference to trim off every speck of bitter white pith.\u003c/li>\n\u003cli>Cupping the now-naked fruit with one hand, free the fruit segments from between the \"fans\" of tough membrane using a small sharp paring knife. Slice or wiggle the fruit out so you get a glistening arc of membrane-free fruit.\u003c/li>\n\u003cli>Whisk vinaigrette ingredients together, tasting and adjusting the vinegar/oil balance to your taste. Toss lettuce with just enough dressing to coat. Slice potatoes in half and toss with a little more dressing. Mince enough chives to make about 1 tablespoon.\u003c/li>\n\u003cli>Divide lettuce between four plates. Arrange asparagus, potatoes, radishes, and orange segments on each plate. Drizzle a little of the remaining dressing over each plate. Sprinkle with chives and serve. \u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Source: A First Impression of the New Vegetarian Restaurant",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Source-Dining-Area1.jpg\" alt=\"Source Dining Area\" title=\"Source Dining Area\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24613\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/09/source-vegetarian-vegan-friendly-restaurant-opens-today/\">Wednesday we brought you a little preview\u003c/a> of \u003ca href=\"http://source-sf.com/\">Source\u003c/a>, the brand new vegetarian \"multi-dimensional\" restaurant that opened in the Design District. Today we bring you a first impression. \u003c/p>\n\u003cp>\u003cstrong>The Space:\u003c/strong> Clean, bright, fresh, and modern. Yes, they do have light displays, a waterfall, and music reminiscent of \u003ca href=\"http://www.youtube.com/watch?v=KPcZHjKJBnE&feature=related\">\u003cem>Blade Runner\u003c/em>\u003c/a>, but it's not overpowering or new-agey in feel. It's casual—you order up front and grab a table number—and pretty laid back. It is a little stark, and would benefit from some art or paint on the walls, which would bring a little warmth to the atmosphere. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/yerba-mate-blueberry-lemonade-new.jpg\" alt=\"yerba mate blueberry lemonade at Source\" title=\"yerba mate blueberry lemonade at Source\" width=\"334\" height=\"500\" class=\"alignnone size-full wp-image-24633\">\u003cbr>\n\u003cem>House Blend Raw Yerba Mate Blueberry Lemonade\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Staff:\u003c/strong> Very friendly, welcoming, and super informed. They didn’t have everything on the menu yet (it was only the second day of their soft launch) but they were able to answer all my questions about future plans. Yes, they are trying to develop a gluten-free pizza dough. Yes, they will have vegan cheese soon, and it will be a raw cashew cheese. And yes, their pasta is all gluten-free (made of brown rice). Do you know what this means? It means gluten-free vegans have a new place to eat (that’s pretty rare)!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Jerk-Cluck-Entree1.jpg\" alt=\"Jamaican Jerk Cluck Entree\" title=\"Jamaican Jerk Cluck Entree\" width=\"500\" height=\"302\" class=\"alignnone size-full wp-image-24607\">\u003cbr>\n\u003cem>Jamaican Jerk Cluck Entrée\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Food:\u003c/strong> We ordered the Jamaican Jerk Cluck entrée (with vegetables, sweet mango chutney, and house wild rice), the Peking Quack Sandwich (with soy quack, cucumber, avocado, scallions, and black sesame hoisin sauce), a House Blend Raw Yerba Mate Blueberry Lemonade, a Whoopie Pie and a Twinkle (a more wholesome version of a Twinkie). Everything was fresh, flavorful, and filling—just really very tasty and satisfying. And considering we got dinner, dessert, and a drink for two people for just under $30 (and for organic food at that), it was really very affordable. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Peking-Quack-Sandwich1.jpg\" alt=\"Peking Quack Sandwich\" title=\"Peking Quack Sandwich\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24608\">\u003cbr>\n\u003cem>Peking Quack Sandwich\u003c/em>\u003c/p>\n\u003cp>The Jamaican Jerk Cluck’s sauce was bursting with flavor with just a hint of heat and complimented nicely with a more subdued simple wild rice. The Peking Quack was sweet and chewy, and heaped into a homemade grilled flatbread topped with cripsy cucumber and creamy avocado. It was nice to have a side of real fries – simple potato strips that were not coated in seasoning or over-salted. The Raw Yerba Mate Blueberry Lemonade is probably one of my new favorite drinks—refreshing, not overly sweet with just enough tartness. As for the Whoopie Pie -- well, you can’t go wrong with what is essentially a frosting sandwich. The Twinkle was a tiny bit dry, but flavorful and not guilt-inducing like the apocalypse-defying Hostess variety. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/whoopie-pie-new.jpg\" alt=\"whoopie pie from Source\" title=\"whoopie pie from Source\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24629\">\u003cbr>\n\u003cem>Whoopie Pie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>In summary:\u003c/strong> I will go back. I will try many more things on their menu. And I am all over their brunch that starts in two weeks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/\">Source\u003c/a>\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Open 7 days a week, 11am to 3pm for lunch, 5pm to 10pm for dinner (They will start serving brunch on Saturdays and Sundays two weeks from now.)\u003cbr>\n\u003cstrong>Location:\u003c/strong> 11 Division Street (at the corner of Division St & De Haro St, between King St & Berry St) -- Be careful with Google Maps; typing in \"11 Division Street\" sends you to an alley between Best Buy and the SPCA.\u003cbr>\nSan Francisco, CA\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-864-9000\u003cbr>\n\u003cstrong>Email:\u003c/strong> info@source-sf.com\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Source-Dining-Area1.jpg\" alt=\"Source Dining Area\" title=\"Source Dining Area\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24613\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/09/source-vegetarian-vegan-friendly-restaurant-opens-today/\">Wednesday we brought you a little preview\u003c/a> of \u003ca href=\"http://source-sf.com/\">Source\u003c/a>, the brand new vegetarian \"multi-dimensional\" restaurant that opened in the Design District. Today we bring you a first impression. \u003c/p>\n\u003cp>\u003cstrong>The Space:\u003c/strong> Clean, bright, fresh, and modern. Yes, they do have light displays, a waterfall, and music reminiscent of \u003ca href=\"http://www.youtube.com/watch?v=KPcZHjKJBnE&feature=related\">\u003cem>Blade Runner\u003c/em>\u003c/a>, but it's not overpowering or new-agey in feel. It's casual—you order up front and grab a table number—and pretty laid back. It is a little stark, and would benefit from some art or paint on the walls, which would bring a little warmth to the atmosphere. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/yerba-mate-blueberry-lemonade-new.jpg\" alt=\"yerba mate blueberry lemonade at Source\" title=\"yerba mate blueberry lemonade at Source\" width=\"334\" height=\"500\" class=\"alignnone size-full wp-image-24633\">\u003cbr>\n\u003cem>House Blend Raw Yerba Mate Blueberry Lemonade\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Staff:\u003c/strong> Very friendly, welcoming, and super informed. They didn’t have everything on the menu yet (it was only the second day of their soft launch) but they were able to answer all my questions about future plans. Yes, they are trying to develop a gluten-free pizza dough. Yes, they will have vegan cheese soon, and it will be a raw cashew cheese. And yes, their pasta is all gluten-free (made of brown rice). Do you know what this means? It means gluten-free vegans have a new place to eat (that’s pretty rare)!\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/Jerk-Cluck-Entree1.jpg\" alt=\"Jamaican Jerk Cluck Entree\" title=\"Jamaican Jerk Cluck Entree\" width=\"500\" height=\"302\" class=\"alignnone size-full wp-image-24607\">\u003cbr>\n\u003cem>Jamaican Jerk Cluck Entrée\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Food:\u003c/strong> We ordered the Jamaican Jerk Cluck entrée (with vegetables, sweet mango chutney, and house wild rice), the Peking Quack Sandwich (with soy quack, cucumber, avocado, scallions, and black sesame hoisin sauce), a House Blend Raw Yerba Mate Blueberry Lemonade, a Whoopie Pie and a Twinkle (a more wholesome version of a Twinkie). Everything was fresh, flavorful, and filling—just really very tasty and satisfying. And considering we got dinner, dessert, and a drink for two people for just under $30 (and for organic food at that), it was really very affordable. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Peking-Quack-Sandwich1.jpg\" alt=\"Peking Quack Sandwich\" title=\"Peking Quack Sandwich\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24608\">\u003cbr>\n\u003cem>Peking Quack Sandwich\u003c/em>\u003c/p>\n\u003cp>The Jamaican Jerk Cluck’s sauce was bursting with flavor with just a hint of heat and complimented nicely with a more subdued simple wild rice. The Peking Quack was sweet and chewy, and heaped into a homemade grilled flatbread topped with cripsy cucumber and creamy avocado. It was nice to have a side of real fries – simple potato strips that were not coated in seasoning or over-salted. The Raw Yerba Mate Blueberry Lemonade is probably one of my new favorite drinks—refreshing, not overly sweet with just enough tartness. As for the Whoopie Pie -- well, you can’t go wrong with what is essentially a frosting sandwich. The Twinkle was a tiny bit dry, but flavorful and not guilt-inducing like the apocalypse-defying Hostess variety. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/whoopie-pie-new.jpg\" alt=\"whoopie pie from Source\" title=\"whoopie pie from Source\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24629\">\u003cbr>\n\u003cem>Whoopie Pie\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>In summary:\u003c/strong> I will go back. I will try many more things on their menu. And I am all over their brunch that starts in two weeks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/\">Source\u003c/a>\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Open 7 days a week, 11am to 3pm for lunch, 5pm to 10pm for dinner (They will start serving brunch on Saturdays and Sundays two weeks from now.)\u003cbr>\n\u003cstrong>Location:\u003c/strong> 11 Division Street (at the corner of Division St & De Haro St, between King St & Berry St) -- Be careful with Google Maps; typing in \"11 Division Street\" sends you to an alley between Best Buy and the SPCA.\u003cbr>\nSan Francisco, CA\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-864-9000\u003cbr>\n\u003cstrong>Email:\u003c/strong> info@source-sf.com\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food + Tech: A Popular Pairing",
"title": "Food + Tech: A Popular Pairing",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://appetitesapp.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_food_tech-4.jpg\" alt=\"Appetites cooking app\" title=\"Appetites cooking app\" width=\"500\" height=\"389\" class=\"alignnone size-full wp-image-24382\">\u003c/a>\u003c/p>\n\u003cp>It's official. Food geeks and tech geeks have joined forces in bringing eating and drinking to an unprecedented pinnacle of convenience and enjoyment. Need a recipe? There's an app for that (actually, there's a \u003ca href=\"http://www.youtube.com/watch?v=IsUN1dUbbM8\">Google\u003c/a> for that now). Can't remember that exquisite wine you had last week? There's an app for that too. Not sure where to go to dinner tonight? Not only is there an app for that, there are multiple apps for, \"Not sure where to go to dinner tonight for the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/26/bay-area-fried-chicken-guide/\">best fried chicken\u003c/a> not more than 2.5 miles away from me, and here's a picture to prove it.\" \u003c/p>\n\u003cp>\u003cstrong>WHERE/WHAT TO EAT\u003c/strong>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/foodspotting/id350727118?mt=8\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_food_tech-2.jpg\" alt=\"Foodspotting\" title=\"Foodspotting\" width=\"500\" height=\"366\" class=\"alignnone size-full wp-image-24381\">\u003c/a>\u003c/p>\n\u003cp>The number of food-related apps and sites out there created to make sure you never have a disappointing meal again is both exciting and overwhelming. On the \u003cstrong>dish-recommendation\u003c/strong> front there is \u003ca href=\"http://www.foodspotting.com/iphone\">Foodspotting\u003c/a> (a visual food guide), \u003ca href=\"http://www.sporkhub.com/\">Spork\u003c/a>, \u003ca href=\"http://www.deepdishing.com/\">Deep Dishing\u003c/a> (a companion site to \u003ca href=\"http://www.tablehopper.com/\">Tablehopper\u003c/a>), \u003ca href=\"http://www.topdish.com/splash.jsp\">TopDish\u003c/a> (in beta), and \u003ca href=\"http://www.flavorize.com/\">Flavorize\u003c/a> (in beta), just to name a few. \u003c/p>\n\u003cp>\u003cstrong>RECIPES\u003c/strong>\u003cbr>\n\u003ca href=\"http://appetitesapp.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_02_appetites-4.jpg\" alt=\"Appetites Video Cooking App\" title=\"Appetites Video Cooking App\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-24388\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The ability to bring an iPad into the kitchen to assist in recipe search and instruction has opened up a whole new realm of possibility. The \u003ca href=\"http://itunes.apple.com/us/app/epicurious-recipes-shopping/id312101965?mt=8\">Epicurious Recipes & Shopping List\u003c/a> app is wonderfully convenient, with access to \u003ca href=\"http://www.epicurious.com/\">Epicurious'\u003c/a> vast stable of recipes from trusted sources.\u003c/p>\n\u003cp>\u003ca href=\"http://appetitesapp.com/\">Appetites\u003c/a>, a video cooking app for iPad, recently launched by \u003ca href=\"http://www.clear-media.com/\">Clear-Media\u003c/a>, takes advantage of the iPad's functionality and presents recipes in an interactive video format. \u003cem>(Full disclosure: I was one of the six contracted food bloggers selected by Clear-Media to participate in creating the recipe demos for Appetites…so thank you in advance for allowing me this shameless plug!)\u003c/em> \u003c/p>\n\u003cp>Matt Armendariz (\u003ca href=\"http://mattbites.com/\">MattBites\u003c/a>), Gabi Moskowitz (\u003ca href=\"http://brokeassgourmet.com/\">BrokeAss Gourmet\u003c/a>), Nick & Blake (\u003ca href=\"http://thepauperedchef.com/\">The Paupered Chef\u003c/a>), Adrianna & Caroline (\u003ca href=\"http://www.acozykitchen.com/\">A Cozy Kitchen\u003c/a>), Gaby Dalkin (\u003ca href=\"http://whatsgabycooking.com/\">What's Gaby Cooking?\u003c/a>), and I (\u003ca href=\"http://lickmyspoon.com/\">Lick My Spoon\u003c/a>), each chose a handful of our most popular recipes and translated them into video tutorials. Each recipe is broken down step-by-step, from your point of view in the kitchen. What's cool is that the video segment showing each step will keep looping until you've completed it. No stopping to check the recipe, starting, and stopping again because you've forgotten what's next (pshhh, that's so 2010). Once you're done with that step, just swipe to the next step. For more info, peep the \u003ca href=\"http://lickmyspoon.com/foodmusings/presenting%E2%80%A6appetites-ipad-app-giveaway/\">promo video\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>TOPIC-SPECIFIC\u003c/strong>\u003cbr>\n \u003ca href=\"http://itunes.apple.com/us/app/snooth-wine-pro/id391031903?mt=8\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_food_tech-5.jpg\" alt=\"Snooth wine app\" title=\"Snooth wine app\" width=\"500\" height=\"349\" class=\"alignnone size-full wp-image-24383\">\u003c/a>\u003c/p>\n\u003cp>Some of the most interesting apps I've found solve very topic-specific problems. \u003c/p>\n\u003cp>\u003cem>Problem Scenario, \u003cstrong>Wine\u003c/strong>\u003c/em>: You are out enjoying a night out on the town and happen upon a great tasting wine. What was the name of that wine again? What was the vintage? Where can you find it? \u003c/p>\n\u003cp>\u003cem>App solution\u003c/em>: \u003ca href=\"http://www.snooth.com/iphone-app/\">Snooth\u003c/a> – An image-based wine search, Snooth recognizes wines using a photograph. That's right. Sip something tasty? Simply snap a photo using your phone and Snooth will identify it, tell you where you can buy it using its location-aware store search, and even allow you to store your reviews/tasting notes locally, offline, so that they are accessible on your phone anytime. \u003c/p>\n\u003cp>\u003ca href=\"http://itunes.apple.com/us/app/cheese-plate/id409417958?mt=8\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_food_tech-6.jpg\" alt=\"Cheese Plate app\" title=\"Cheese Plate app\" width=\"500\" height=\"361\" class=\"alignnone size-full wp-image-24384\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Problem Scenario, \u003cstrong>Cheese\u003c/strong>\u003c/em>: So many cheeses, so little time. \u003c/p>\n\u003cp>\u003cem>App solution\u003c/em>: \u003ca href=\"http://itunes.apple.com/us/app/cheese-plate/id409417958?mt=8\">Cheese Plate\u003c/a> – Compiled by food writer and cheese connoisseur, \u003ca href=\"http://www.foodwriter.com/\">Janet Fletcher\u003c/a>, Cheese Plate provides a wealth of information on 150+ cheeses, allowing you to find them by name, milk type, style, country, or characteristic. The app shows you how to compose a well-balanced and beautiful cheese plate, showcasing 25 themed cheese plates (with three cheeses per plate), and even includes suggested wine pairings. \u003c/p>\n\u003cp>\u003ca href=\"http://itunes.apple.com/us/app/ratio/id345119718?mt=8\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_food_tech-7.jpg\" alt=\"Ratios app\" title=\"Ratios app\" width=\"500\" height=\"366\" class=\"alignnone size-full wp-image-24385\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Problem Scenario, \u003cstrong>Recipe Tweak\u003c/strong>\u003c/em>: I want to brine a few pieces of chicken but every brining recipe I find makes 2 gallons. How do I figure out my quantity adjustments without burning out my calculator? Or, I only have 3 tablespoons of butter, how can I turn that into a bit of caramel sauce?\u003c/p>\n\u003cp>\u003cem>App Solution\u003c/em>: \u003ca href=\"http://ruhlman.com/2010/03/ratio-smart-phone-app-video-demo.html\">Ratio\u003c/a> – A cooking tool that calculates the amounts of ingredients you need based on what you have or how much you want. Ratio is based on \u003ca href=\"http://ruhlman.com/\">Michael Ruhlman\u003c/a>'s best-selling cookbook, \u003cem>Ratio: The Simple Codes Behind the Craft of Everyday Cooking\u003c/em>. \u003c/p>\n\u003cp>\u003ca href=\"http://itunes.apple.com/app/tap-grocer-easy-to-use-grocery/id318726648?mt=8#\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_food_tech-8.jpg\" alt=\"Tap Grocer app\" title=\"Tap Grocer app\" width=\"500\" height=\"349\" class=\"alignnone size-full wp-image-24386\">\u003c/a> \u003c/p>\n\u003cp>\u003cem>Problem Scenario, \u003cstrong>Grocery List\u003c/strong>\u003c/em>: You've just returned home from the grocery store, you're in the middle of baking a cake, and you've just realized you're out of sugar. Dilemma, dilemma. You could knock on your neighbor's door…is that still acceptable these days? Do you even know your neighbors? Escaping the potential for social awkwardness, you run out again to the store. Grrrrrrr. \u003c/p>\n\u003cp>\u003cem>App Solution\u003c/em>: \u003ca href=\"http://itunes.apple.com/app/tap-grocer-easy-to-use-grocery/id318726648?mt=8#\">Tap Grocer\u003c/a> – A simple solution to getting your grocery list in order. Use this intuitive app to keep track of items in your pantry or refrigerator – items that run out are automatically added to your grocery list. Group your items by grocery section, and efficiently cross off items while in the store.\u003c/p>\n\u003cp>\u003cstrong>NEW MEDIA\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.momofuku.com/news-and-events/lucky-peach/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/lucky-peach-1.jpg\" alt=\"Lucky Peach\" title=\"Lucky Peach\" width=\"239\" height=\"260\" class=\"alignnone size-full wp-image-24387\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The way we consume media now is unlike anything we've ever experienced before. As developers continue to push the envelope, we are going to be seeing some pretty radical things in our lifetime. As traditional print outlets work towards not becoming obsolete, some creative innovations are bound to take form. Case in point, \u003ca href=\"http://www.momofuku.com/\">Momofuku's David Chang\u003c/a> and \u003ca href=\"http://www2.mcsweeneys.net/books\">McSweeney's\u003c/a> highly anticipated \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2011/01/25/david-changs-latest-an-ipad-app-and-a-journal/\">Lucky Peach\u003c/a> project – a quarterly full-color print journal to be accompanied by an iPad app. Each quarterly issue/app will examine a dish or ingredient through many facets. The iPad content will include cooking demonstrations, documentary-style videos, and what will surely be an awesome and badass interface. Lucky Peach is expected to be released in May.\u003c/p>\n\n",
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"excerpt": "Food geeks and tech geeks have joined forces in bringing eating and drinking to an unprecedented pinnacle of convenience and enjoyment. Here's a rundown of our favorite food apps.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://appetitesapp.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_food_tech-4.jpg\" alt=\"Appetites cooking app\" title=\"Appetites cooking app\" width=\"500\" height=\"389\" class=\"alignnone size-full wp-image-24382\">\u003c/a>\u003c/p>\n\u003cp>It's official. Food geeks and tech geeks have joined forces in bringing eating and drinking to an unprecedented pinnacle of convenience and enjoyment. Need a recipe? There's an app for that (actually, there's a \u003ca href=\"http://www.youtube.com/watch?v=IsUN1dUbbM8\">Google\u003c/a> for that now). Can't remember that exquisite wine you had last week? There's an app for that too. Not sure where to go to dinner tonight? Not only is there an app for that, there are multiple apps for, \"Not sure where to go to dinner tonight for the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/26/bay-area-fried-chicken-guide/\">best fried chicken\u003c/a> not more than 2.5 miles away from me, and here's a picture to prove it.\" \u003c/p>\n\u003cp>\u003cstrong>WHERE/WHAT TO EAT\u003c/strong>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/foodspotting/id350727118?mt=8\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_food_tech-2.jpg\" alt=\"Foodspotting\" title=\"Foodspotting\" width=\"500\" height=\"366\" class=\"alignnone size-full wp-image-24381\">\u003c/a>\u003c/p>\n\u003cp>The number of food-related apps and sites out there created to make sure you never have a disappointing meal again is both exciting and overwhelming. On the \u003cstrong>dish-recommendation\u003c/strong> front there is \u003ca href=\"http://www.foodspotting.com/iphone\">Foodspotting\u003c/a> (a visual food guide), \u003ca href=\"http://www.sporkhub.com/\">Spork\u003c/a>, \u003ca href=\"http://www.deepdishing.com/\">Deep Dishing\u003c/a> (a companion site to \u003ca href=\"http://www.tablehopper.com/\">Tablehopper\u003c/a>), \u003ca href=\"http://www.topdish.com/splash.jsp\">TopDish\u003c/a> (in beta), and \u003ca href=\"http://www.flavorize.com/\">Flavorize\u003c/a> (in beta), just to name a few. \u003c/p>\n\u003cp>\u003cstrong>RECIPES\u003c/strong>\u003cbr>\n\u003ca href=\"http://appetitesapp.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_02_appetites-4.jpg\" alt=\"Appetites Video Cooking App\" title=\"Appetites Video Cooking App\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-24388\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The ability to bring an iPad into the kitchen to assist in recipe search and instruction has opened up a whole new realm of possibility. The \u003ca href=\"http://itunes.apple.com/us/app/epicurious-recipes-shopping/id312101965?mt=8\">Epicurious Recipes & Shopping List\u003c/a> app is wonderfully convenient, with access to \u003ca href=\"http://www.epicurious.com/\">Epicurious'\u003c/a> vast stable of recipes from trusted sources.\u003c/p>\n\u003cp>\u003ca href=\"http://appetitesapp.com/\">Appetites\u003c/a>, a video cooking app for iPad, recently launched by \u003ca href=\"http://www.clear-media.com/\">Clear-Media\u003c/a>, takes advantage of the iPad's functionality and presents recipes in an interactive video format. \u003cem>(Full disclosure: I was one of the six contracted food bloggers selected by Clear-Media to participate in creating the recipe demos for Appetites…so thank you in advance for allowing me this shameless plug!)\u003c/em> \u003c/p>\n\u003cp>Matt Armendariz (\u003ca href=\"http://mattbites.com/\">MattBites\u003c/a>), Gabi Moskowitz (\u003ca href=\"http://brokeassgourmet.com/\">BrokeAss Gourmet\u003c/a>), Nick & Blake (\u003ca href=\"http://thepauperedchef.com/\">The Paupered Chef\u003c/a>), Adrianna & Caroline (\u003ca href=\"http://www.acozykitchen.com/\">A Cozy Kitchen\u003c/a>), Gaby Dalkin (\u003ca href=\"http://whatsgabycooking.com/\">What's Gaby Cooking?\u003c/a>), and I (\u003ca href=\"http://lickmyspoon.com/\">Lick My Spoon\u003c/a>), each chose a handful of our most popular recipes and translated them into video tutorials. Each recipe is broken down step-by-step, from your point of view in the kitchen. What's cool is that the video segment showing each step will keep looping until you've completed it. No stopping to check the recipe, starting, and stopping again because you've forgotten what's next (pshhh, that's so 2010). Once you're done with that step, just swipe to the next step. For more info, peep the \u003ca href=\"http://lickmyspoon.com/foodmusings/presenting%E2%80%A6appetites-ipad-app-giveaway/\">promo video\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>TOPIC-SPECIFIC\u003c/strong>\u003cbr>\n \u003ca href=\"http://itunes.apple.com/us/app/snooth-wine-pro/id391031903?mt=8\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_food_tech-5.jpg\" alt=\"Snooth wine app\" title=\"Snooth wine app\" width=\"500\" height=\"349\" class=\"alignnone size-full wp-image-24383\">\u003c/a>\u003c/p>\n\u003cp>Some of the most interesting apps I've found solve very topic-specific problems. \u003c/p>\n\u003cp>\u003cem>Problem Scenario, \u003cstrong>Wine\u003c/strong>\u003c/em>: You are out enjoying a night out on the town and happen upon a great tasting wine. What was the name of that wine again? What was the vintage? Where can you find it? \u003c/p>\n\u003cp>\u003cem>App solution\u003c/em>: \u003ca href=\"http://www.snooth.com/iphone-app/\">Snooth\u003c/a> – An image-based wine search, Snooth recognizes wines using a photograph. That's right. Sip something tasty? Simply snap a photo using your phone and Snooth will identify it, tell you where you can buy it using its location-aware store search, and even allow you to store your reviews/tasting notes locally, offline, so that they are accessible on your phone anytime. \u003c/p>\n\u003cp>\u003ca href=\"http://itunes.apple.com/us/app/cheese-plate/id409417958?mt=8\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_food_tech-6.jpg\" alt=\"Cheese Plate app\" title=\"Cheese Plate app\" width=\"500\" height=\"361\" class=\"alignnone size-full wp-image-24384\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Problem Scenario, \u003cstrong>Cheese\u003c/strong>\u003c/em>: So many cheeses, so little time. \u003c/p>\n\u003cp>\u003cem>App solution\u003c/em>: \u003ca href=\"http://itunes.apple.com/us/app/cheese-plate/id409417958?mt=8\">Cheese Plate\u003c/a> – Compiled by food writer and cheese connoisseur, \u003ca href=\"http://www.foodwriter.com/\">Janet Fletcher\u003c/a>, Cheese Plate provides a wealth of information on 150+ cheeses, allowing you to find them by name, milk type, style, country, or characteristic. The app shows you how to compose a well-balanced and beautiful cheese plate, showcasing 25 themed cheese plates (with three cheeses per plate), and even includes suggested wine pairings. \u003c/p>\n\u003cp>\u003ca href=\"http://itunes.apple.com/us/app/ratio/id345119718?mt=8\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_food_tech-7.jpg\" alt=\"Ratios app\" title=\"Ratios app\" width=\"500\" height=\"366\" class=\"alignnone size-full wp-image-24385\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Problem Scenario, \u003cstrong>Recipe Tweak\u003c/strong>\u003c/em>: I want to brine a few pieces of chicken but every brining recipe I find makes 2 gallons. How do I figure out my quantity adjustments without burning out my calculator? Or, I only have 3 tablespoons of butter, how can I turn that into a bit of caramel sauce?\u003c/p>\n\u003cp>\u003cem>App Solution\u003c/em>: \u003ca href=\"http://ruhlman.com/2010/03/ratio-smart-phone-app-video-demo.html\">Ratio\u003c/a> – A cooking tool that calculates the amounts of ingredients you need based on what you have or how much you want. Ratio is based on \u003ca href=\"http://ruhlman.com/\">Michael Ruhlman\u003c/a>'s best-selling cookbook, \u003cem>Ratio: The Simple Codes Behind the Craft of Everyday Cooking\u003c/em>. \u003c/p>\n\u003cp>\u003ca href=\"http://itunes.apple.com/app/tap-grocer-easy-to-use-grocery/id318726648?mt=8#\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_food_tech-8.jpg\" alt=\"Tap Grocer app\" title=\"Tap Grocer app\" width=\"500\" height=\"349\" class=\"alignnone size-full wp-image-24386\">\u003c/a> \u003c/p>\n\u003cp>\u003cem>Problem Scenario, \u003cstrong>Grocery List\u003c/strong>\u003c/em>: You've just returned home from the grocery store, you're in the middle of baking a cake, and you've just realized you're out of sugar. Dilemma, dilemma. You could knock on your neighbor's door…is that still acceptable these days? Do you even know your neighbors? Escaping the potential for social awkwardness, you run out again to the store. Grrrrrrr. \u003c/p>\n\u003cp>\u003cem>App Solution\u003c/em>: \u003ca href=\"http://itunes.apple.com/app/tap-grocer-easy-to-use-grocery/id318726648?mt=8#\">Tap Grocer\u003c/a> – A simple solution to getting your grocery list in order. Use this intuitive app to keep track of items in your pantry or refrigerator – items that run out are automatically added to your grocery list. Group your items by grocery section, and efficiently cross off items while in the store.\u003c/p>\n\u003cp>\u003cstrong>NEW MEDIA\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.momofuku.com/news-and-events/lucky-peach/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/lucky-peach-1.jpg\" alt=\"Lucky Peach\" title=\"Lucky Peach\" width=\"239\" height=\"260\" class=\"alignnone size-full wp-image-24387\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The way we consume media now is unlike anything we've ever experienced before. As developers continue to push the envelope, we are going to be seeing some pretty radical things in our lifetime. As traditional print outlets work towards not becoming obsolete, some creative innovations are bound to take form. Case in point, \u003ca href=\"http://www.momofuku.com/\">Momofuku's David Chang\u003c/a> and \u003ca href=\"http://www2.mcsweeneys.net/books\">McSweeney's\u003c/a> highly anticipated \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2011/01/25/david-changs-latest-an-ipad-app-and-a-journal/\">Lucky Peach\u003c/a> project – a quarterly full-color print journal to be accompanied by an iPad app. Each quarterly issue/app will examine a dish or ingredient through many facets. The iPad content will include cooking demonstrations, documentary-style videos, and what will surely be an awesome and badass interface. Lucky Peach is expected to be released in May.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Performance Piece \"Our Daily Bread\" Focuses on Food Traditions",
"title": "Performance Piece \"Our Daily Bread\" Focuses on Food Traditions",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mardigras.jpg\" alt=\"MJs Brass Boppers lead a Mardi Gras Second Line to an Eat-In at CounterPULSE Theater. Photos: Van Nguyen-Stone of Jomi Jomi\" title=\"MJs Brass Boppers lead a Mardi Gras Second Line to an Eat-In at CounterPULSE Theater. Photos: Van Nguyen-Stone of Jomi Jomi\" width=\"500\" height=\"310\" class=\"size-full wp-image-24507\">\u003cbr>\n\u003cem>MJ's Brass Boppers lead a Mardi Gras Second Line to an Eat-In at CounterPULSE Theater. Photos: Van Nguyen-Stone of \u003ca href=\"http://jomijomi.com/\">Jomi Jomi\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Amara Tabor-Smith knows how to throw a party. I know this because I've taken her dance classes at \u003ca href=\"http://www.rhythmandmotion.com/\">Rhythm and Motion\u003c/a>, housed now at the \u003ca href=\"http://www.odcdance.org/\">ODC Dance Commons\u003c/a> in San Francisco, for almost 20 years. It might be early in the morning but there's a feel-good groove going on in that dance studio. The Oakland-based choreographer and performer has created a tight community, it's a bit like going to church, if church is a place where you shake your booty, swivel your hips, and stamp your feet. Tabor-Smith's energy, spirit, and modern dance moves have inspired legions of fans.\u003c/p>\n\u003cp>In the past year or so we've discovered a mutual interest in food. Tabor-Smith has hosted food parties and events, including \u003ca href=\"http://www.berkeleyside.com/2010/02/22/a-taste-of-justice/\">\"Visceral Feast\"\u003c/a> at \u003ca href=\"http://www.lapena.org/\">La Pena Cultural Center\u003c/a> in Berkeley and \u003ca href=\"http://thetenderblog.com/2010/09/18/fresh-from-the-oven-at-the-tl-national-forest/\">\"Fresh From the Oven\"\u003c/a> at the \u003ca href=\"http://thetenderblog.com/2009/05/31/the-tenderloin-national-forest/\">Tenderloin National Forest\u003c/a> in San Francisco, as she workshops a performance piece about food traditions inspired by her mother's family gumbo tradition, and recent trips to New Orleans, Senegal, and Congo (find more details on \u003ca href=\"http://deepwatersdance.wordpress.com/\">her blog\u003c/a>.)\u003c/p>\n\u003cp>So it's no surprise then that Tabor-Smith hosted a soiree featuring movement, music, and food on Tuesday in honor of both the 100th anniversary of \u003ca href=\"http://www.internationalwomensday.com/\">International Women's Day\u003c/a> and \u003ca href=\"http://mardigrasday.com/\">Mardi Gras\u003c/a>. \u003c/p>\n\u003cp>The event, dubbed an Eat-In, kicked off with a three-block Second Line featuring authenticly festive NOLA beats by \u003ca href=\"http://www.facebook.com/mjsbrassboppers\">MJ's Brass Boppers\u003c/a>. The Second Line started at the corner of 8th and Mission Streets and snaked its way to \u003ca href=\"http://counterpulse.org/\">CounterPULSE\u003c/a>, a non-profit performance space for emerging artists and cultural innovators where Tabor-Smith is currently an artist-in-residence.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_24521\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/potluck.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/potluck.jpg\" alt=\"Home-style cooking was on the menu at the Eat-In hosted by performer Amara Tabor-Smith at CounterPULSE on Tuesday.\" title=\"Home-style cooking was on the menu at the Eat-In hosted by performer Amara Tabor-Smith at CounterPULSE Theater on Tuesday.\" width=\"300\" height=\"225\" class=\"size-full wp-image-24521\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Home-style cooking was on the menu at the Eat-In hosted by Amara Tabor-Smith at CounterPULSE on Tuesday.\u003c/figcaption>\u003c/figure>\n\u003cp>The meal was pot-luck and appropriately home-style. Rice, beans, salad, and Tabor-Smith's trademark Jamaican-style Coconut Cornbread, which features buttermilk and shredded coconut, accompanied her \u003ca href=\"http://counterpulse.org/more-food-for-thought-on-the-making-of-our-daily-bread/\">Recession Roots Stew\u003c/a>. A fellow dance student, Claire Bobrow, had whipped up a pile of crepes in honor of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/08/mardi-gras/\">Fat Tuesday\u003c/a> and adults and children were happily slathering them with Nutella.\u003c/p>\n\u003cp>Among the attendees spreading the gospel of good food: \u003ca href=\"http://www.peoplesgrocery.org/article.php/people\">Nikki Henderson\u003c/a>, executive director of\u003ca href=\"http://www.peoplesgrocery.org/\"> People's Grocery\u003c/a>, and Dannae Washington, who helps runs the West Oakland food justice and education group's \u003ca href=\"http://www.peoplesgrocery.org/article.php/grubbox\">Grub Box\u003c/a> program. Also on hand: Chef \u003ca href=\"http://www.bryant-terry.com/\">Bryant Terry\u003c/a>, author of \u003cem>Vegan Soul Kitchen\u003c/em> and co-author of \u003cem>Grub: Ideas for an Urban Organic Kitchen,\u003c/em> whom Tabor-Smith collaborated with on \"Visceral Feast.\" Chowing down in the crowd: Students from Mission High School and \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a> youth worker Mary Ann Brooks, who helps these teens make healthy connections within the food system.\u003c/p>\n\u003cp>The Eat-In was part of \u003ca href=\"http://deepwatersdance.wordpress.com/\">a series of food-focused meet-ups\u003c/a> culminating in a performance piece at CounterPULSE in April called \u003ca href=\"http://counterpulse.org/artists/artist-in-residence-amara-tabor-smith/\">\"Our Daily Bread,\"\u003c/a> a collaboration between Tabor-Smith's \u003ca href=\"http://www.deepwatersdance.com/\">Deep Waters Dance Theater\u003c/a>, director Ellen Sebastian Chang, and visual artist Lauren Elder.\u003c/p>\n\u003cp>\"Our Daily Bread\" is billed as a program of dance, text, and video that examines food traditions and how they're linked to cultural identity -- and impacted by industrialized agriculture, fast food culture, and the global food crisis. How do you, for instance, recreate \u003ca href=\"http://deepwatersdance.wordpress.com/2011/02/12/letting-go-of-gumbo/\">your mother's gumbo\u003c/a> when fish stocks are threatened and some species contain dangerously high levels of toxins?\u003c/p>\n\u003cp>And the thinking behind the community gatherings leading up to the performance premiere? \u003c/p>\n\u003cp>\"These events are about sharing food, coming together, cooking together, and eating together, which is something most of us don't do enough of these days,\" says Tabor-Smith, who also teaches at \u003ca href=\"http://tdps.berkeley.edu/people/visiting-faculty-resident-artists/amara-tabor-smith/\">UC Berkeley\u003c/a>. \"We're at a time when food has been exotified and people focus on restaurant dining. But there's nothing more beautiful than sharing a home-cooked meal together.\"\u003c/p>\n\u003cp>\u003cstrong>Event Details:\u003c/strong>\u003c/p>\n\u003cp>Our Daily Bread\u003cbr>\nApril 14-24, Thursdays-Sundays, 8 p.m.\u003cbr>\nCounterPULSE\u003cbr>\n1310 Mission Street\u003cbr>\nSan Francisco\u003cbr>\nTickets $15-22 available at \u003ca href=\"https://www.brownpapertickets.com/event/158057\">Brown Paper Tickets\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.brownpapertickets.com/event/158057\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/our-daily-bread.jpg\" alt='Scenes from the upcoming performance piece exploring food, \"Our Daily Bread\" features dancer Amara Tabor-Smith. Photos: Ana Teresa Fernandez, courtesy of CounterPULSE ' title='Scenes from the upcoming performance piece exploring food, \"Our Daily Bread\" features dancer Amara Tabor-Smith. Photos: Ana Teresa Fernandez, courtesy of CounterPULSE' width=\"500\" height=\"700\" class=\"alignnone size-full wp-image-24524\">\u003c/a>\u003cbr>\n\u003cem>Scenes from the upcoming performance piece exploring food, \"Our Daily Bread\" features dancer Amara Tabor-Smith. Photos: Ana Teresa Fernandez, courtesy of CounterPULSE\u003c/em>\u003c/p>\n\n",
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"excerpt": "Dancer and choreographer Amara Tabor-Smith explores her cultural roots and identity through food events over the past year, culminating in the upcoming performance \"Our Daily Bread\" at CounterPULSE in San Francisco in April.",
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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/mardigras.jpg\" alt=\"MJs Brass Boppers lead a Mardi Gras Second Line to an Eat-In at CounterPULSE Theater. Photos: Van Nguyen-Stone of Jomi Jomi\" title=\"MJs Brass Boppers lead a Mardi Gras Second Line to an Eat-In at CounterPULSE Theater. Photos: Van Nguyen-Stone of Jomi Jomi\" width=\"500\" height=\"310\" class=\"size-full wp-image-24507\">\u003cbr>\n\u003cem>MJ's Brass Boppers lead a Mardi Gras Second Line to an Eat-In at CounterPULSE Theater. Photos: Van Nguyen-Stone of \u003ca href=\"http://jomijomi.com/\">Jomi Jomi\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Amara Tabor-Smith knows how to throw a party. I know this because I've taken her dance classes at \u003ca href=\"http://www.rhythmandmotion.com/\">Rhythm and Motion\u003c/a>, housed now at the \u003ca href=\"http://www.odcdance.org/\">ODC Dance Commons\u003c/a> in San Francisco, for almost 20 years. It might be early in the morning but there's a feel-good groove going on in that dance studio. The Oakland-based choreographer and performer has created a tight community, it's a bit like going to church, if church is a place where you shake your booty, swivel your hips, and stamp your feet. Tabor-Smith's energy, spirit, and modern dance moves have inspired legions of fans.\u003c/p>\n\u003cp>In the past year or so we've discovered a mutual interest in food. Tabor-Smith has hosted food parties and events, including \u003ca href=\"http://www.berkeleyside.com/2010/02/22/a-taste-of-justice/\">\"Visceral Feast\"\u003c/a> at \u003ca href=\"http://www.lapena.org/\">La Pena Cultural Center\u003c/a> in Berkeley and \u003ca href=\"http://thetenderblog.com/2010/09/18/fresh-from-the-oven-at-the-tl-national-forest/\">\"Fresh From the Oven\"\u003c/a> at the \u003ca href=\"http://thetenderblog.com/2009/05/31/the-tenderloin-national-forest/\">Tenderloin National Forest\u003c/a> in San Francisco, as she workshops a performance piece about food traditions inspired by her mother's family gumbo tradition, and recent trips to New Orleans, Senegal, and Congo (find more details on \u003ca href=\"http://deepwatersdance.wordpress.com/\">her blog\u003c/a>.)\u003c/p>\n\u003cp>So it's no surprise then that Tabor-Smith hosted a soiree featuring movement, music, and food on Tuesday in honor of both the 100th anniversary of \u003ca href=\"http://www.internationalwomensday.com/\">International Women's Day\u003c/a> and \u003ca href=\"http://mardigrasday.com/\">Mardi Gras\u003c/a>. \u003c/p>\n\u003cp>The event, dubbed an Eat-In, kicked off with a three-block Second Line featuring authenticly festive NOLA beats by \u003ca href=\"http://www.facebook.com/mjsbrassboppers\">MJ's Brass Boppers\u003c/a>. The Second Line started at the corner of 8th and Mission Streets and snaked its way to \u003ca href=\"http://counterpulse.org/\">CounterPULSE\u003c/a>, a non-profit performance space for emerging artists and cultural innovators where Tabor-Smith is currently an artist-in-residence.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_24521\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/potluck.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/potluck.jpg\" alt=\"Home-style cooking was on the menu at the Eat-In hosted by performer Amara Tabor-Smith at CounterPULSE on Tuesday.\" title=\"Home-style cooking was on the menu at the Eat-In hosted by performer Amara Tabor-Smith at CounterPULSE Theater on Tuesday.\" width=\"300\" height=\"225\" class=\"size-full wp-image-24521\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Home-style cooking was on the menu at the Eat-In hosted by Amara Tabor-Smith at CounterPULSE on Tuesday.\u003c/figcaption>\u003c/figure>\n\u003cp>The meal was pot-luck and appropriately home-style. Rice, beans, salad, and Tabor-Smith's trademark Jamaican-style Coconut Cornbread, which features buttermilk and shredded coconut, accompanied her \u003ca href=\"http://counterpulse.org/more-food-for-thought-on-the-making-of-our-daily-bread/\">Recession Roots Stew\u003c/a>. A fellow dance student, Claire Bobrow, had whipped up a pile of crepes in honor of \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/08/mardi-gras/\">Fat Tuesday\u003c/a> and adults and children were happily slathering them with Nutella.\u003c/p>\n\u003cp>Among the attendees spreading the gospel of good food: \u003ca href=\"http://www.peoplesgrocery.org/article.php/people\">Nikki Henderson\u003c/a>, executive director of\u003ca href=\"http://www.peoplesgrocery.org/\"> People's Grocery\u003c/a>, and Dannae Washington, who helps runs the West Oakland food justice and education group's \u003ca href=\"http://www.peoplesgrocery.org/article.php/grubbox\">Grub Box\u003c/a> program. Also on hand: Chef \u003ca href=\"http://www.bryant-terry.com/\">Bryant Terry\u003c/a>, author of \u003cem>Vegan Soul Kitchen\u003c/em> and co-author of \u003cem>Grub: Ideas for an Urban Organic Kitchen,\u003c/em> whom Tabor-Smith collaborated with on \"Visceral Feast.\" Chowing down in the crowd: Students from Mission High School and \u003ca href=\"http://www.pieranch.org/\">Pie Ranch\u003c/a> youth worker Mary Ann Brooks, who helps these teens make healthy connections within the food system.\u003c/p>\n\u003cp>The Eat-In was part of \u003ca href=\"http://deepwatersdance.wordpress.com/\">a series of food-focused meet-ups\u003c/a> culminating in a performance piece at CounterPULSE in April called \u003ca href=\"http://counterpulse.org/artists/artist-in-residence-amara-tabor-smith/\">\"Our Daily Bread,\"\u003c/a> a collaboration between Tabor-Smith's \u003ca href=\"http://www.deepwatersdance.com/\">Deep Waters Dance Theater\u003c/a>, director Ellen Sebastian Chang, and visual artist Lauren Elder.\u003c/p>\n\u003cp>\"Our Daily Bread\" is billed as a program of dance, text, and video that examines food traditions and how they're linked to cultural identity -- and impacted by industrialized agriculture, fast food culture, and the global food crisis. How do you, for instance, recreate \u003ca href=\"http://deepwatersdance.wordpress.com/2011/02/12/letting-go-of-gumbo/\">your mother's gumbo\u003c/a> when fish stocks are threatened and some species contain dangerously high levels of toxins?\u003c/p>\n\u003cp>And the thinking behind the community gatherings leading up to the performance premiere? \u003c/p>\n\u003cp>\"These events are about sharing food, coming together, cooking together, and eating together, which is something most of us don't do enough of these days,\" says Tabor-Smith, who also teaches at \u003ca href=\"http://tdps.berkeley.edu/people/visiting-faculty-resident-artists/amara-tabor-smith/\">UC Berkeley\u003c/a>. \"We're at a time when food has been exotified and people focus on restaurant dining. But there's nothing more beautiful than sharing a home-cooked meal together.\"\u003c/p>\n\u003cp>\u003cstrong>Event Details:\u003c/strong>\u003c/p>\n\u003cp>Our Daily Bread\u003cbr>\nApril 14-24, Thursdays-Sundays, 8 p.m.\u003cbr>\nCounterPULSE\u003cbr>\n1310 Mission Street\u003cbr>\nSan Francisco\u003cbr>\nTickets $15-22 available at \u003ca href=\"https://www.brownpapertickets.com/event/158057\">Brown Paper Tickets\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.brownpapertickets.com/event/158057\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/our-daily-bread.jpg\" alt='Scenes from the upcoming performance piece exploring food, \"Our Daily Bread\" features dancer Amara Tabor-Smith. Photos: Ana Teresa Fernandez, courtesy of CounterPULSE ' title='Scenes from the upcoming performance piece exploring food, \"Our Daily Bread\" features dancer Amara Tabor-Smith. Photos: Ana Teresa Fernandez, courtesy of CounterPULSE' width=\"500\" height=\"700\" class=\"alignnone size-full wp-image-24524\">\u003c/a>\u003cbr>\n\u003cem>Scenes from the upcoming performance piece exploring food, \"Our Daily Bread\" features dancer Amara Tabor-Smith. Photos: Ana Teresa Fernandez, courtesy of CounterPULSE\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Source: Vegetarian + Vegan-friendly Restaurant Opens Today",
"title": "Source: Vegetarian + Vegan-friendly Restaurant Opens Today",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.source-sf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Source_heart.jpg\" alt=\"Source vegetarian restaurant\" title=\"Source vegetarian restaurant\" width=\"299\" height=\"150\" class=\"alignleft size-full wp-image-24483\">\u003c/a>Nestled between SoMa, the Mission, and Potrero (\u003ca href=\"http://sfist.com/2010/04/06/somisspo_neighborhood_accepted_on_p.php\">Somisspo\u003c/a>!), \u003ca href=\"http://source-sf.com/\">Source\u003c/a> is a vegetarian (and vegan-friendly) restaurant offering not only a varied organic menu, but also a host of mood-enhancing and body-healing atmospheric elements. \u003c/p>\n\u003cp>The feng shui'ed space will feature a waterfall, custom-designed music, a special lighting system, purified air, and heated patio.\u003c/p>\n\u003cp>The menu will be seasonal and organic offering dishes from a wide range of cuisines. The food menu is about 60% vegan, with the only non-vegan ingredients in the kitchen being honey (used in some drinks) and cheese. Many dishes do include cheese, but they are easily veganizable. And the desserts are ALL vegan! Banana Chocolate Pie anyone?\u003c/p>\n\u003cp>Everything on the \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/source-menu.pdf\">(reasonably-priced) food menu\u003c/a> sounds delicious, but these stick out as particularly intriguing: \u003c/p>\n\u003cp>\u003cem>Peking Quack [faux duck] sandwich w/ soy quack, cucumber, avocado, scallions, and black sesame hoisin sauce\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Crisp [dairy and fish-free] Caesar Salad with tamarind caesar dressing and sliced crispy pinole strips\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCountry Shepherds Pie with moo [faux beef], assorted fresh vegetables, caramelized & toasted onion, and mashed potatoes\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\n[raw and gluten-free] Pecan Date Cream Roll\u003c/em>\u003c/p>\n\u003cp>When asked about the reason for choosing onomatopoeias for the faux meat names, owner Andrew Fox replied, \"We are using the animal sounds to name the foods so that no one is offended. [Also], the sounds of the animals are their voices thanking us for saving their lives.\" The faux meats are not made in-house yet, but will be in the future. \u003c/p>\n\u003cp>The extensive menu also offers pizzas, burgers, and dosas and they will offer a whole elixer and smoothie menu, raw options, and filtered ionized water. \u003c/p>\n\u003cp>My hope is that they will venture into offering vegan cheeses for their dishes. While the option to veganize is lovely, it would be nice not to have to subtract ingredients and instead be able to replace them with something equally delicious. I know I tend to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/25/step-right-up-straw-is-open-and-its-vegan-friendly/\">challenge restaurants with this request\u003c/a>, but nut cheeses and creams are a delicious alternative that more and more restaurants are embracing (like \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/02/vegans-vegetarians-carnivores-dine-together-at-gather/\">Gather\u003c/a>, \u003ca href=\"http://www.gracias-madre.com/\">Gracias Madre\u003c/a>, and \u003ca href=\"http://www.cafegratitude.com/\">Gratitude\u003c/a>). They do offer cashew mayo and embrace raw food, so I'm hoping cashew cheese is not far off? And since the intention in their faux meat names is to acknowledge the saving of animals, a move away from dairy would acknowledge the fact that the meat and dairy industry are inherently connected. \u003c/p>\n\u003cp>Source looks to be an exciting addition to the vegetarian family of restaurants in the Bay Area. With it's wide range of culinary options, unique design elements, and welcoming spirit, it's sure to fulfill you mind, belly, and soul.\u003c/p>\n\u003cp>Source opens for dinner today, Wednesday, March 9, at 5pm. Beginning Thursday, March 10, it will be open 11am-3pm for lunch and 5pm-10pm for dinner. They will have a happy hour at 5pm on Thursday, serving elixirs, teas, coffee, dessert and some lunch and dinner fare. They will start serving brunch on Saturdays and Sundays in two weeks. (Always excited for more vegan brunch options in the Bay Area!)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/\">Source\u003c/a>\u003cbr>\nOpen 7 days a week, 11am to 3pm for lunch, 5pm to 10pm for dinner\u003cbr>\n11 Division Street (at the corner of Division St and De Haro St, between King St and Berry St)\u003cbr>\nSan Francisco, CA\u003cbr>\n415-864-9000\u003cbr>\ninfo@source-sf.com\u003c/p>\n\n",
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"excerpt": "Source, opening March 9th for dinner, is a vegetarian (and vegan-friendly) restaurant offering an extensive organic menu, as well as a host of mood-enhancing and body-healing atmospheric elements. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.source-sf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/Source_heart.jpg\" alt=\"Source vegetarian restaurant\" title=\"Source vegetarian restaurant\" width=\"299\" height=\"150\" class=\"alignleft size-full wp-image-24483\">\u003c/a>Nestled between SoMa, the Mission, and Potrero (\u003ca href=\"http://sfist.com/2010/04/06/somisspo_neighborhood_accepted_on_p.php\">Somisspo\u003c/a>!), \u003ca href=\"http://source-sf.com/\">Source\u003c/a> is a vegetarian (and vegan-friendly) restaurant offering not only a varied organic menu, but also a host of mood-enhancing and body-healing atmospheric elements. \u003c/p>\n\u003cp>The feng shui'ed space will feature a waterfall, custom-designed music, a special lighting system, purified air, and heated patio.\u003c/p>\n\u003cp>The menu will be seasonal and organic offering dishes from a wide range of cuisines. The food menu is about 60% vegan, with the only non-vegan ingredients in the kitchen being honey (used in some drinks) and cheese. Many dishes do include cheese, but they are easily veganizable. And the desserts are ALL vegan! Banana Chocolate Pie anyone?\u003c/p>\n\u003cp>Everything on the \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/source-menu.pdf\">(reasonably-priced) food menu\u003c/a> sounds delicious, but these stick out as particularly intriguing: \u003c/p>\n\u003cp>\u003cem>Peking Quack [faux duck] sandwich w/ soy quack, cucumber, avocado, scallions, and black sesame hoisin sauce\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Crisp [dairy and fish-free] Caesar Salad with tamarind caesar dressing and sliced crispy pinole strips\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nCountry Shepherds Pie with moo [faux beef], assorted fresh vegetables, caramelized & toasted onion, and mashed potatoes\u003c/em>\u003cbr>\n\u003cem>\u003cbr>\n[raw and gluten-free] Pecan Date Cream Roll\u003c/em>\u003c/p>\n\u003cp>When asked about the reason for choosing onomatopoeias for the faux meat names, owner Andrew Fox replied, \"We are using the animal sounds to name the foods so that no one is offended. [Also], the sounds of the animals are their voices thanking us for saving their lives.\" The faux meats are not made in-house yet, but will be in the future. \u003c/p>\n\u003cp>The extensive menu also offers pizzas, burgers, and dosas and they will offer a whole elixer and smoothie menu, raw options, and filtered ionized water. \u003c/p>\n\u003cp>My hope is that they will venture into offering vegan cheeses for their dishes. While the option to veganize is lovely, it would be nice not to have to subtract ingredients and instead be able to replace them with something equally delicious. I know I tend to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/25/step-right-up-straw-is-open-and-its-vegan-friendly/\">challenge restaurants with this request\u003c/a>, but nut cheeses and creams are a delicious alternative that more and more restaurants are embracing (like \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/02/vegans-vegetarians-carnivores-dine-together-at-gather/\">Gather\u003c/a>, \u003ca href=\"http://www.gracias-madre.com/\">Gracias Madre\u003c/a>, and \u003ca href=\"http://www.cafegratitude.com/\">Gratitude\u003c/a>). They do offer cashew mayo and embrace raw food, so I'm hoping cashew cheese is not far off? And since the intention in their faux meat names is to acknowledge the saving of animals, a move away from dairy would acknowledge the fact that the meat and dairy industry are inherently connected. \u003c/p>\n\u003cp>Source looks to be an exciting addition to the vegetarian family of restaurants in the Bay Area. With it's wide range of culinary options, unique design elements, and welcoming spirit, it's sure to fulfill you mind, belly, and soul.\u003c/p>\n\u003cp>Source opens for dinner today, Wednesday, March 9, at 5pm. Beginning Thursday, March 10, it will be open 11am-3pm for lunch and 5pm-10pm for dinner. They will have a happy hour at 5pm on Thursday, serving elixirs, teas, coffee, dessert and some lunch and dinner fare. They will start serving brunch on Saturdays and Sundays in two weeks. (Always excited for more vegan brunch options in the Bay Area!)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/\">Source\u003c/a>\u003cbr>\nOpen 7 days a week, 11am to 3pm for lunch, 5pm to 10pm for dinner\u003cbr>\n11 Division Street (at the corner of Division St and De Haro St, between King St and Berry St)\u003cbr>\nSan Francisco, CA\u003cbr>\n415-864-9000\u003cbr>\ninfo@source-sf.com\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Throw out that can of baking powder from 2004! Grate your citrus zest on a microplane, not a box grater! Don't wander away from the stove while your lemon curd is thickening!\u003c/p>\n\u003cp>You've got to have issues, important issues, to preach about when you're a cooking demonstrator trying to keep an audience of chilly strangers entertained on a cold morning in February. Especially when bucket drummers, porchetta-sandwich sellers, and the latte line at Blue Bottle are all clambering for attention just a few feet of lettuce-strewn pavement away. \u003c/p>\n\u003cp>Luckily, I have strong opinions about everything you do in your kitchen, and if you're sitting in front of me at the farmers' market while I'm demonstrating a recipe, you're going to hear about it chapter and verse: why you won't buy buttermilk, why you should buy those pricey pastured eggs, why you need to stop storing your herb jars over the stove. But you'll laugh at least once, I can promise, and you'll go on your way amused and at least a little informed, even if all you wanted when you sat down was the free sample. \u003c/p>\n\u003cp>It's the amused-and-informed part that's most crucial to giving good demo, more important than flawless technique or having the be-all, end-all recipe for seared Arctic char suspended in pomegranate-ponzu gel. \u003c/p>\n\u003cp>I learned this early on from super-pro \u003ca href=\"http://www.davidlebovitz.com\">David Lebovitz\u003c/a>, who was cooking before me the day of my first-ever demo at the \u003ca href=\"http://www.cuesa.org/markets/\">Ferry Plaza Farmers' Market\u003c/a>. Being a food writer and cookbook author rather than a \"real\" (read restaurant) chef, I confessed to David that I was nervous about seeming professional enough. What kind of presenter doesn't even own a white chef's jacket? Wouldn't this sophisticated audience root out my less-than-perfect knife skills like a pack of snuffling, Prius-driving pigs hot on the scent of a ripe black truffle? \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>David, bless his heart, merely scoffed. \"Just make 'em laugh! That's all they want,\" he insisted, and then went out in front of the audience and did just that. He cracked jokes, told funny stories, and in the time it took to melt a block of chocolate for a batch of his \"absolute best\" brownies, he had the audience eating out of his hand.\u003c/p>\n\u003cp>Well, entertainment I could do. Having been onstage in many guises, even buck-naked, tap-dancing in an apron wasn't going to daunt me. In fact, as I nattered about bee sex while whipping up a honey-and-almond cake, I realized quickly that it could even be fun. Didn't it combine two of my favorite things, cooking and telling people what to do? \u003c/p>\n\u003cp>It also helped that I'd seen, or suffered through, \u003cem>hours\u003c/em> of bad cooking demonstrations, done by talented but charisma-free chefs who mumbled into their jacket mics and kept their eyes glued to their pans, never interacting with the audience or explaining the whys or hows of what their hands were doing so deftly. Or, conversely, the equally brilliant chefs, beamed in from Planet Moleculo-Gastronomix, who talked the room to glazed-eye death with thirty minutes of nonstop techie arcana. Then there were the recipes, often too complicated or elaborate for a home kitchen whose only prep cook might be a reluctant boyfriend or mad-hungry 12-year-old already whining for dinner. \u003c/p>\n\u003cp>A good cooking demonstrator, like a good teacher of any sort, is equal parts evangelist and showman. Personally, I love farmers' markets, and have great respect for the hard work that farmers do. So my job up there is to make you, the market shopper, fall in love with the unexpected, like nettles or quinces or the ravishing, marigold-yellow color of an egg yolk produced by a happy, pasture-raised hen. What makes these pitches work is that I'm also a great big ham who loves to be on stage, even if that stage is only a folding table and a propane stove. \u003c/p>\n\u003cp>But does it pay? Well, no, not directly. No one's handing me a wad of twenties to blanch kale and crack eggs (and jokes) on a Saturday morning. I've cooked at a lot of markets, from Brooklyn to Arkansas to Santa Cruz, and it's always been a unpaid gig. Now, I won't write for free. That's a professional skill I've honed over the past 20 years. It's my livelihood. I wouldn't expect my dentist or my hair stylist to do their job for free; why should I be asked to ply my own trade without remuneration?\u003c/p>\n\u003cp>But I will (probably) do a cooking demo at your farmers' market without payment. Why? Because hopefully, you in the audience will watch, like what you see (or at least enjoy the freebie sample of what I've just cooked) and thus buy one of my cookbooks from the stack I've so thoughtfully piled on this table next to me. Maybe you in the velour yoga pants and cute stripey tote bag are a magazine editor amenable to pitches. Or maybe you're the person who programs the classes at a fancy cookware store down on the Peninsula, classes I could get paid to teach. Restaurant chefs do it to for publicity, to keep their name (and the name of their restaurant) in public circulation. \u003c/p>\n\u003cp>It's that nebulous, hard-to-quantify thing known as exposure. Cooking at a well-regarded market like San Francisco's Ferry Plaza Market also puts me in good company, alongside many other well-known authors and chefs. A lot of people come to that market, and lots of them will sit down and watch the cook's demonstration attentively, from start to finish. (Never discount the joy of an attentive audience, especially one that laughs at your jokes.)\u003c/p>\n\u003cp>Part of the satisfaction of doing this is encouraging people to get in the kitchen. Since I think that anyone can, and should, cook, these demos are stealth teaching, using snappy patter and snacks to sweeten the skill-share. Come for the sample, in other words, and maybe you'll take away a few tips that might inspire you the next time you're in the kitchen or in the market.\u003c/p>\n\u003cp>To this end, I've fried zucchini pancakes for teenagers walking by the sidewalk offerings of a tiny urban farm in Brooklyn. Made a frittata using eggs from ducks quacking and waddling between rows of chard at the Homeless Garden Project in Santa Cruz. Proved to a row of skeptical seven-year-olds in Arkansas that yes, a bowl of heavy cream \u003cem>will\u003c/em> turn into a huge mound of fluffy, puffy whipped cream with nothing more than elbow grease and a whisk. \u003c/p>\n\u003cp>In places like these, my lack of chef cred (and jacket) is actually a plus. If I can do this, standing here in a goofy gingham apron, so can you. If this kooky woman can cajole browned and beautiful biscuits out of a tiny toaster oven running off a snaky orange extension cord, then surely you can do the same, or better, at home. \u003c/p>\n\u003cp>Since even basic baking seems to daunt a lot of folks, I like to show how easy it can be. Scones were the subject of my most recent demo, because, like chocolate-chip cookies, they're delicious when freshly baked at home, and pretty much horrible--dry, tough, overly sweet--everywhere else. The reward? Several audience members came up to me afterwards,s saying they'd always thought they didn't like scones. But that morning, they'd realized, after two bites of a hot-from-the-oven homemade one, that it was only \u003cem>bad\u003c/em> scones they hated. \u003c/p>\n\u003cp>Only a handful of pantry staples (sugar, baking powder and soda, salt) were not from the market. Everything else, from freshly milled, Sonora soft-wheat flour from \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a> and yogurt from \u003ca href=\"http://www.stbenoit.com\">St. Benoit\u003c/a> to the candied lemon rinds from \u003ca href=\"http://www.junetaylorjams.com\">June Taylor Jams\u003c/a> was bought right there at the market. And yes, farmers and purveyors were paid market price for any items used.\u003c/p>\n\u003cp>So, shop, bake, and be merry. And should you ever have the chance to cook in public, take these tips from me:\u003c/p>\n\u003cp>\u003cstrong>1. Talk fast, talk loud. \u003c/strong>Hopefully you'll have a microphone, but even so, markets are noisy places. Articulate, project, and talk fast, because your audience will come and go, and you want to get as much info out there before they wander off to find coffee. \u003c/p>\n\u003cp>\u003cstrong>2. Make eye contact.\u003c/strong> Look out into the audience as much as you can without chopping your fingers off. Pick a few receptive-looking folks, and direct what you're saying right to them. Scan around and shift your focus every few sentences.\u003cbr>\n\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>3. Practice your recipe at home. Make it start to finish. Talk it through. Figure out where the boring parts are. Think about what you can prep beforehand. Do you have a brilliant new way to chop an onion? If not, do it ahead of time.\u003cbr>\n\u003cstrong>\u003cbr>\n4. Keep an open space between you and the audience. \u003c/strong>Don't clutter the table right in front of you with bowls and ingredients. Let people see what you're doing.\u003c/p>\n\u003cp>\u003cstrong>5. Don't forget about final presentation.\u003c/strong> Have a pretty plate or bowl ready to show off the final product.\u003cbr>\n\u003cstrong>\u003cbr>\n6. Give credit where it's due. \u003c/strong>If you're at a farmers' market, promote the farmers whose products you're using. Talk about who they are and what they sell, and why you love it. If your recipe was inspired by a cookbook you read or a dish you ate at a local restaurant, tell us about it. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>7. Make 'em laugh! \u003c/strong> Be funny, be informative, tap-dance if you have to, but give 'em a show. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Apricot-Candied Lemon Scones\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>These fluffy, buttery scones adapt well to a variety of add-ins, but dried fruit and citrus make a particularly nice flavor combination for winter. \u003c/em>\u003c/p>\n\u003cp class=\"author\">\u003cem>By Stephanie Rosenbaum\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\">15 min\u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">30 min\u003cspan class=\"value-title\" title=\"PT30M\">\u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">12-16 scones, depending on size\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/lemon-scones.jpg\" alt=\"Apricot-Candied Lemon Scones Photo: Wendy Goodfriend\" title=\"Apricot-Candied Lemon Scones Photo: Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-24282 photo\">\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 cup all-purpose flour\u003c/li>\n\u003cli class=\"ingredient\">2 cups whole-wheat flour, preferably soft-wheat flour like the Sonora wheat flour from Eatwell Farms\u003c/li>\n\u003cli class=\"ingredient\">1/3 cup sugar\u003c/li>\n\u003cli class=\"ingredient\">2 tsp baking powder\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp baking soda\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp salt\u003c/li>\n\u003cli class=\"ingredient\">6 oz (1 1/2 sticks, or 12 tbsp) butter, very cold\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup chopped dried apricots\u003c/li>\n\u003cli class=\"ingredient\">2 tbsp candied lemon rind*, diced, or 1 tsp finely grated fresh lemon rind\n\u003c/li>\u003cli class=\"ingredient\">1 cup plain yogurt\u003c/li>\n\n\u003cli class=\"ingredient\">1/4 cup half-and-half or heavy cream\u003c/li>\n\u003cli class=\"ingredient\">1 egg\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 425F. Line a large baking sheet with parchment paper or grease lightly.\u003c/li>\n\u003cli>In a large bowl, sift dry ingredients together. Add butter cubes, tossing them around with your fingers or a fork until each cube is covered in flour. Using a pastry hoop or two butter knives, keep tossing mixture lightly and cutting butter cubes down smaller and smaller until mixture looks pebbly. Quickly toss in dried apricots and citrus rind.\u003c/li>\n\u003cli>In a small bowl, beat egg, yogurt, and cream together. Drizzle most, but not all, of yogurt mixture over flour-butter mixture. Grab that fork and start tossing again, scooping up from the bottom so that the whole bowlful gets evenly moistened. You may not need all the liquid. Mixture should be stick together in a shaggy mass without being too wet or goopy.\u003c/li>\n\u003cli>Dump out your big, rather straggly lump of dough onto a clean countertop. Pat down gently into a round. Fold over, then pat down again 2 or 3 times, just until it smooths out and holds together. Pat into a round about an inch thick.\u003c/li>\n\u003cli>Cut in rounds or wedges, using a sharp knife or a biscuit cutter. Line a baking sheet with parchment paper or grease lightly. Place scones on prepared sheet. Bake for 15 minutes, or until risen and golden brown. Remove from oven and transfer scones from baking sheet to a rack to cool. Serve warm.\u003c/li>\n\u003cp>\u003cem>*Candied lemon rind is available through \u003ca href=\"http://www.junetaylorjams.com\">June Taylor Jams\u003c/a>.\u003c/em>\n\u003c/p>\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Throw out that can of baking powder from 2004! Grate your citrus zest on a microplane, not a box grater! Don't wander away from the stove while your lemon curd is thickening!\u003c/p>\n\u003cp>You've got to have issues, important issues, to preach about when you're a cooking demonstrator trying to keep an audience of chilly strangers entertained on a cold morning in February. Especially when bucket drummers, porchetta-sandwich sellers, and the latte line at Blue Bottle are all clambering for attention just a few feet of lettuce-strewn pavement away. \u003c/p>\n\u003cp>Luckily, I have strong opinions about everything you do in your kitchen, and if you're sitting in front of me at the farmers' market while I'm demonstrating a recipe, you're going to hear about it chapter and verse: why you won't buy buttermilk, why you should buy those pricey pastured eggs, why you need to stop storing your herb jars over the stove. But you'll laugh at least once, I can promise, and you'll go on your way amused and at least a little informed, even if all you wanted when you sat down was the free sample. \u003c/p>\n\u003cp>It's the amused-and-informed part that's most crucial to giving good demo, more important than flawless technique or having the be-all, end-all recipe for seared Arctic char suspended in pomegranate-ponzu gel. \u003c/p>\n\u003cp>I learned this early on from super-pro \u003ca href=\"http://www.davidlebovitz.com\">David Lebovitz\u003c/a>, who was cooking before me the day of my first-ever demo at the \u003ca href=\"http://www.cuesa.org/markets/\">Ferry Plaza Farmers' Market\u003c/a>. Being a food writer and cookbook author rather than a \"real\" (read restaurant) chef, I confessed to David that I was nervous about seeming professional enough. What kind of presenter doesn't even own a white chef's jacket? Wouldn't this sophisticated audience root out my less-than-perfect knife skills like a pack of snuffling, Prius-driving pigs hot on the scent of a ripe black truffle? \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>David, bless his heart, merely scoffed. \"Just make 'em laugh! That's all they want,\" he insisted, and then went out in front of the audience and did just that. He cracked jokes, told funny stories, and in the time it took to melt a block of chocolate for a batch of his \"absolute best\" brownies, he had the audience eating out of his hand.\u003c/p>\n\u003cp>Well, entertainment I could do. Having been onstage in many guises, even buck-naked, tap-dancing in an apron wasn't going to daunt me. In fact, as I nattered about bee sex while whipping up a honey-and-almond cake, I realized quickly that it could even be fun. Didn't it combine two of my favorite things, cooking and telling people what to do? \u003c/p>\n\u003cp>It also helped that I'd seen, or suffered through, \u003cem>hours\u003c/em> of bad cooking demonstrations, done by talented but charisma-free chefs who mumbled into their jacket mics and kept their eyes glued to their pans, never interacting with the audience or explaining the whys or hows of what their hands were doing so deftly. Or, conversely, the equally brilliant chefs, beamed in from Planet Moleculo-Gastronomix, who talked the room to glazed-eye death with thirty minutes of nonstop techie arcana. Then there were the recipes, often too complicated or elaborate for a home kitchen whose only prep cook might be a reluctant boyfriend or mad-hungry 12-year-old already whining for dinner. \u003c/p>\n\u003cp>A good cooking demonstrator, like a good teacher of any sort, is equal parts evangelist and showman. Personally, I love farmers' markets, and have great respect for the hard work that farmers do. So my job up there is to make you, the market shopper, fall in love with the unexpected, like nettles or quinces or the ravishing, marigold-yellow color of an egg yolk produced by a happy, pasture-raised hen. What makes these pitches work is that I'm also a great big ham who loves to be on stage, even if that stage is only a folding table and a propane stove. \u003c/p>\n\u003cp>But does it pay? Well, no, not directly. No one's handing me a wad of twenties to blanch kale and crack eggs (and jokes) on a Saturday morning. I've cooked at a lot of markets, from Brooklyn to Arkansas to Santa Cruz, and it's always been a unpaid gig. Now, I won't write for free. That's a professional skill I've honed over the past 20 years. It's my livelihood. I wouldn't expect my dentist or my hair stylist to do their job for free; why should I be asked to ply my own trade without remuneration?\u003c/p>\n\u003cp>But I will (probably) do a cooking demo at your farmers' market without payment. Why? Because hopefully, you in the audience will watch, like what you see (or at least enjoy the freebie sample of what I've just cooked) and thus buy one of my cookbooks from the stack I've so thoughtfully piled on this table next to me. Maybe you in the velour yoga pants and cute stripey tote bag are a magazine editor amenable to pitches. Or maybe you're the person who programs the classes at a fancy cookware store down on the Peninsula, classes I could get paid to teach. Restaurant chefs do it to for publicity, to keep their name (and the name of their restaurant) in public circulation. \u003c/p>\n\u003cp>It's that nebulous, hard-to-quantify thing known as exposure. Cooking at a well-regarded market like San Francisco's Ferry Plaza Market also puts me in good company, alongside many other well-known authors and chefs. A lot of people come to that market, and lots of them will sit down and watch the cook's demonstration attentively, from start to finish. (Never discount the joy of an attentive audience, especially one that laughs at your jokes.)\u003c/p>\n\u003cp>Part of the satisfaction of doing this is encouraging people to get in the kitchen. Since I think that anyone can, and should, cook, these demos are stealth teaching, using snappy patter and snacks to sweeten the skill-share. Come for the sample, in other words, and maybe you'll take away a few tips that might inspire you the next time you're in the kitchen or in the market.\u003c/p>\n\u003cp>To this end, I've fried zucchini pancakes for teenagers walking by the sidewalk offerings of a tiny urban farm in Brooklyn. Made a frittata using eggs from ducks quacking and waddling between rows of chard at the Homeless Garden Project in Santa Cruz. Proved to a row of skeptical seven-year-olds in Arkansas that yes, a bowl of heavy cream \u003cem>will\u003c/em> turn into a huge mound of fluffy, puffy whipped cream with nothing more than elbow grease and a whisk. \u003c/p>\n\u003cp>In places like these, my lack of chef cred (and jacket) is actually a plus. If I can do this, standing here in a goofy gingham apron, so can you. If this kooky woman can cajole browned and beautiful biscuits out of a tiny toaster oven running off a snaky orange extension cord, then surely you can do the same, or better, at home. \u003c/p>\n\u003cp>Since even basic baking seems to daunt a lot of folks, I like to show how easy it can be. Scones were the subject of my most recent demo, because, like chocolate-chip cookies, they're delicious when freshly baked at home, and pretty much horrible--dry, tough, overly sweet--everywhere else. The reward? Several audience members came up to me afterwards,s saying they'd always thought they didn't like scones. But that morning, they'd realized, after two bites of a hot-from-the-oven homemade one, that it was only \u003cem>bad\u003c/em> scones they hated. \u003c/p>\n\u003cp>Only a handful of pantry staples (sugar, baking powder and soda, salt) were not from the market. Everything else, from freshly milled, Sonora soft-wheat flour from \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a> and yogurt from \u003ca href=\"http://www.stbenoit.com\">St. Benoit\u003c/a> to the candied lemon rinds from \u003ca href=\"http://www.junetaylorjams.com\">June Taylor Jams\u003c/a> was bought right there at the market. And yes, farmers and purveyors were paid market price for any items used.\u003c/p>\n\u003cp>So, shop, bake, and be merry. And should you ever have the chance to cook in public, take these tips from me:\u003c/p>\n\u003cp>\u003cstrong>1. Talk fast, talk loud. \u003c/strong>Hopefully you'll have a microphone, but even so, markets are noisy places. Articulate, project, and talk fast, because your audience will come and go, and you want to get as much info out there before they wander off to find coffee. \u003c/p>\n\u003cp>\u003cstrong>2. Make eye contact.\u003c/strong> Look out into the audience as much as you can without chopping your fingers off. Pick a few receptive-looking folks, and direct what you're saying right to them. Scan around and shift your focus every few sentences.\u003cbr>\n\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>3. Practice your recipe at home. Make it start to finish. Talk it through. Figure out where the boring parts are. Think about what you can prep beforehand. Do you have a brilliant new way to chop an onion? If not, do it ahead of time.\u003cbr>\n\u003cstrong>\u003cbr>\n4. Keep an open space between you and the audience. \u003c/strong>Don't clutter the table right in front of you with bowls and ingredients. Let people see what you're doing.\u003c/p>\n\u003cp>\u003cstrong>5. Don't forget about final presentation.\u003c/strong> Have a pretty plate or bowl ready to show off the final product.\u003cbr>\n\u003cstrong>\u003cbr>\n6. Give credit where it's due. \u003c/strong>If you're at a farmers' market, promote the farmers whose products you're using. Talk about who they are and what they sell, and why you love it. If your recipe was inspired by a cookbook you read or a dish you ate at a local restaurant, tell us about it. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>7. Make 'em laugh! \u003c/strong> Be funny, be informative, tap-dance if you have to, but give 'em a show. \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Apricot-Candied Lemon Scones\u003c/legend>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> \u003cem>These fluffy, buttery scones adapt well to a variety of add-ins, but dried fruit and citrus make a particularly nice flavor combination for winter. \u003c/em>\u003c/p>\n\u003cp class=\"author\">\u003cem>By Stephanie Rosenbaum\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\">15 min\u003cspan class=\"value-title\" title=\"PT15M\">\u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Total time:\u003c/strong> \u003cspan class=\"duration\">30 min\u003cspan class=\"value-title\" title=\"PT30M\">\u003c/span>\u003c/span>\u003cbr>\n\u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">12-16 scones, depending on size\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/lemon-scones.jpg\" alt=\"Apricot-Candied Lemon Scones Photo: Wendy Goodfriend\" title=\"Apricot-Candied Lemon Scones Photo: Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-24282 photo\">\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">1 cup all-purpose flour\u003c/li>\n\u003cli class=\"ingredient\">2 cups whole-wheat flour, preferably soft-wheat flour like the Sonora wheat flour from Eatwell Farms\u003c/li>\n\u003cli class=\"ingredient\">1/3 cup sugar\u003c/li>\n\u003cli class=\"ingredient\">2 tsp baking powder\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp baking soda\u003c/li>\n\u003cli class=\"ingredient\">1/2 tsp salt\u003c/li>\n\u003cli class=\"ingredient\">6 oz (1 1/2 sticks, or 12 tbsp) butter, very cold\u003c/li>\n\u003cli class=\"ingredient\">1/2 cup chopped dried apricots\u003c/li>\n\u003cli class=\"ingredient\">2 tbsp candied lemon rind*, diced, or 1 tsp finely grated fresh lemon rind\n\u003c/li>\u003cli class=\"ingredient\">1 cup plain yogurt\u003c/li>\n\n\u003cli class=\"ingredient\">1/4 cup half-and-half or heavy cream\u003c/li>\n\u003cli class=\"ingredient\">1 egg\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 425F. Line a large baking sheet with parchment paper or grease lightly.\u003c/li>\n\u003cli>In a large bowl, sift dry ingredients together. Add butter cubes, tossing them around with your fingers or a fork until each cube is covered in flour. Using a pastry hoop or two butter knives, keep tossing mixture lightly and cutting butter cubes down smaller and smaller until mixture looks pebbly. Quickly toss in dried apricots and citrus rind.\u003c/li>\n\u003cli>In a small bowl, beat egg, yogurt, and cream together. Drizzle most, but not all, of yogurt mixture over flour-butter mixture. Grab that fork and start tossing again, scooping up from the bottom so that the whole bowlful gets evenly moistened. You may not need all the liquid. Mixture should be stick together in a shaggy mass without being too wet or goopy.\u003c/li>\n\u003cli>Dump out your big, rather straggly lump of dough onto a clean countertop. Pat down gently into a round. Fold over, then pat down again 2 or 3 times, just until it smooths out and holds together. Pat into a round about an inch thick.\u003c/li>\n\u003cli>Cut in rounds or wedges, using a sharp knife or a biscuit cutter. Line a baking sheet with parchment paper or grease lightly. Place scones on prepared sheet. Bake for 15 minutes, or until risen and golden brown. Remove from oven and transfer scones from baking sheet to a rack to cool. Serve warm.\u003c/li>\n\u003cp>\u003cem>*Candied lemon rind is available through \u003ca href=\"http://www.junetaylorjams.com\">June Taylor Jams\u003c/a>.\u003c/em>\n\u003c/p>\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Vegan Beignets for Mardi Gras",
"title": "Vegan Beignets for Mardi Gras",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/beignets-on-plate-new.jpg\" alt=\"beignets on plate\" title=\"beignets on plate\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24232\">\u003c/p>\n\u003cp>When you think about Mardi Gras you think about New Orleans, and when you think about New Orleans you think about beignets! The word \u003cem>beignet\u003c/em> refers to fried dough but depending on the country the pastry can vary. They can be square or round, savory or sweet, fruit-filled or plain dough. In New Orleans they are the natural accompaniment to your café au lait and they come piping hot in groups of three on a plate with a heap of powdered sugar on top. \u003c/p>\n\u003cp>Mardi Gras is just around the corner, and if you can't be in New Orleans, you may as well celebrate at home with these delicious treats. \u003c/p>\n\u003cp>Unfortunately for vegans, the dough for traditional beignets contains milk and eggs. But these two ingredients have simple substitutes, making for a very easily veganizable recipe. \u003c/p>\n\u003cp>This dough makes a LOT of beignets, so keep that in mind and cut the ingredients in half if you want less (but really, do you?). \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Vegan Beignets\u003c/legend>\n\u003cp class=\"summary\">\n\u003cstrong>Summary:\u003c/strong>\u003cem> These Vegan Beignets use simple substitutes for the traditional dough ingredients of milk and eggs.\u003c/em>\u003c/p>\n\u003cp class=\"author\">\u003cem>By Vi Zahajszky\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">2 hrs 30 min (30 min prep, 2 hrs rise time)\u003cspan class=\"value-title\" title=\"PT2H30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">5 min for each batch\u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong> Total time:\u003c/strong> \u003cspan class=\"duration\">2 hour 35 min \u003cspan class=\"value-title\" title=\"PT2H35M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">10 servings\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/beignet-up-close-new.jpg\" alt=\"beignet up close\" title=\"beignet up close\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24235 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 packet\u003c/span> \u003cspan class=\"name\">active dry yeast\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 1/2 cups\u003c/span> \u003cspan class=\"name\">warm water (110°F)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/2 cup\u003c/span> \u003cspan class=\"name\">granulated vegan sugar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tsp\u003c/span> \u003cspan class=\"name\">salt\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">3 tsp \u003ca href=\"http://www.ener-g.com/egg-replacer.html\">Ener-G Egg Replacer\u003c/a> mixed with 4 Tbsp water (this is the equivalent of 2 eggs)\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 cup\u003c/span> \u003cspan class=\"name\">\u003ca href=\"http://www.turtlemountain.com/products/product.php?p=so_delicious_beverage_hg_original\">coconut milk\u003c/a>\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">7 cups\u003c/span> \u003cspan class=\"name\">all-purpose flour\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 cup\u003c/span> \u003cspan class=\"name\">coconut oil (extra virgin or refined –- either way it should be solid)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 quart\u003c/span> \u003cspan class=\"name\">vegetable oil for frying\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 cup\u003c/span> \u003cspan class=\"name\">confectioners sugar\u003c/span> (if you are concerned about \u003ca href=\"http://en.wikipedia.org/wiki/Bone_char\">bone char\u003c/a>, make your own \u003ca href=\"http://www.veganchef.com/veganpowder.htm\">vegan powdered sugar\u003c/a>\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>In a large bowl, dissolve yeast in warm water, then add sugar, salt, egg replacer, coconut milk, and blend well. \u003c/li>\n\u003cli>Mix in 4 cups of flour and beat until smooth.\u003c/li>\n\u003cli>At this point I recommend using a stand mixer if you have one. \u003c/li>\n\u003cli>Add coconut oil and rest of flour.\u003c/li>\n\u003cli>Transfer to a large oiled bowl and cover with a warm damp towel. Put in a warm area for 2 hours to let rise. \u003c/li>\n\u003cli>After 2 hours, the dough will have risen and will be very sticky. You may want to chill for a little to have it be easier to work with, or just use a lot of flour when rolling it out. \u003c/li>\n\u003cli>Roll out dough to about a 1/4 inch thickness and cut into squares. \u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/beignet-dough-new.jpg\" alt=\"beignet dough\" title=\"beignet dough\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24234\">\u003c/p>\n\u003cli>Heat oil to about 350°F (I had it just above medium). \u003c/li>\n\u003cli>Carefully place squares into oil and fry until they are golden. \u003c/li>\n\u003cli>Place them on paper towels to drain the oil, and then transfer to a plate.\u003c/li>\n\u003cli>Sprinkle (or dump) confectioners sugar onto the hot beignets. Serve warm with coconut milk café au lait!\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Note:\u003c/strong> This is a modification of a combination of two recipes found on \u003ca href=\"http://allrecipes.com//Recipe/beignets/Detail.aspx\">AllRecipes.com\u003c/a> and \u003ca href=\"http://vegweb.com/index.php?topic=38265.0\">VegWeb\u003c/a>.\n\u003c/p>\u003c/div>\n\u003c/fieldset>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Mardi Gras is just around the corner, and if you can't be in New Orleans, you may as well celebrate at home with these delicious treats. Beignets' ingredients have simple substitutes, making for a very easily veganizable recipe. Enjoy them with a coconut milk café au lait!",
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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/beignets-on-plate-new.jpg\" alt=\"beignets on plate\" title=\"beignets on plate\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24232\">\u003c/p>\n\u003cp>When you think about Mardi Gras you think about New Orleans, and when you think about New Orleans you think about beignets! The word \u003cem>beignet\u003c/em> refers to fried dough but depending on the country the pastry can vary. They can be square or round, savory or sweet, fruit-filled or plain dough. In New Orleans they are the natural accompaniment to your café au lait and they come piping hot in groups of three on a plate with a heap of powdered sugar on top. \u003c/p>\n\u003cp>Mardi Gras is just around the corner, and if you can't be in New Orleans, you may as well celebrate at home with these delicious treats. \u003c/p>\n\u003cp>Unfortunately for vegans, the dough for traditional beignets contains milk and eggs. But these two ingredients have simple substitutes, making for a very easily veganizable recipe. \u003c/p>\n\u003cp>This dough makes a LOT of beignets, so keep that in mind and cut the ingredients in half if you want less (but really, do you?). \u003c/p>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Vegan Beignets\u003c/legend>\n\u003cp class=\"summary\">\n\u003cstrong>Summary:\u003c/strong>\u003cem> These Vegan Beignets use simple substitutes for the traditional dough ingredients of milk and eggs.\u003c/em>\u003c/p>\n\u003cp class=\"author\">\u003cem>By Vi Zahajszky\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> \u003cspan class=\"preptime\">2 hrs 30 min (30 min prep, 2 hrs rise time)\u003cspan class=\"value-title\" title=\"PT2H30M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Cook time:\u003c/strong> \u003cspan class=\"cooktime\">5 min for each batch\u003cspan class=\"value-title\" title=\"PT5M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong> Total time:\u003c/strong> \u003cspan class=\"duration\">2 hour 35 min \u003cspan class=\"value-title\" title=\"PT2H35M\">\u003c/span>\u003c/span>\u003cbr>\n \u003cstrong>Yield:\u003c/strong> \u003cspan class=\"yield\">10 servings\u003c/span>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/beignet-up-close-new.jpg\" alt=\"beignet up close\" title=\"beignet up close\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24235 photo\">\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 packet\u003c/span> \u003cspan class=\"name\">active dry yeast\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 1/2 cups\u003c/span> \u003cspan class=\"name\">warm water (110°F)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/2 cup\u003c/span> \u003cspan class=\"name\">granulated vegan sugar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 tsp\u003c/span> \u003cspan class=\"name\">salt\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">3 tsp \u003ca href=\"http://www.ener-g.com/egg-replacer.html\">Ener-G Egg Replacer\u003c/a> mixed with 4 Tbsp water (this is the equivalent of 2 eggs)\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 cup\u003c/span> \u003cspan class=\"name\">\u003ca href=\"http://www.turtlemountain.com/products/product.php?p=so_delicious_beverage_hg_original\">coconut milk\u003c/a>\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">7 cups\u003c/span> \u003cspan class=\"name\">all-purpose flour\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 cup\u003c/span> \u003cspan class=\"name\">coconut oil (extra virgin or refined –- either way it should be solid)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 quart\u003c/span> \u003cspan class=\"name\">vegetable oil for frying\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1/4 cup\u003c/span> \u003cspan class=\"name\">confectioners sugar\u003c/span> (if you are concerned about \u003ca href=\"http://en.wikipedia.org/wiki/Bone_char\">bone char\u003c/a>, make your own \u003ca href=\"http://www.veganchef.com/veganpowder.htm\">vegan powdered sugar\u003c/a>\u003c/li>\n\u003c/ul>\n\u003c/div>\n\u003cdiv class=\"instructions\">\n\u003ch4>Instructions\u003c/h4>\n\u003col class=\"instructions\">\n\u003cli>In a large bowl, dissolve yeast in warm water, then add sugar, salt, egg replacer, coconut milk, and blend well. \u003c/li>\n\u003cli>Mix in 4 cups of flour and beat until smooth.\u003c/li>\n\u003cli>At this point I recommend using a stand mixer if you have one. \u003c/li>\n\u003cli>Add coconut oil and rest of flour.\u003c/li>\n\u003cli>Transfer to a large oiled bowl and cover with a warm damp towel. Put in a warm area for 2 hours to let rise. \u003c/li>\n\u003cli>After 2 hours, the dough will have risen and will be very sticky. You may want to chill for a little to have it be easier to work with, or just use a lot of flour when rolling it out. \u003c/li>\n\u003cli>Roll out dough to about a 1/4 inch thickness and cut into squares. \u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/beignet-dough-new.jpg\" alt=\"beignet dough\" title=\"beignet dough\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-24234\">\u003c/p>\n\u003cli>Heat oil to about 350°F (I had it just above medium). \u003c/li>\n\u003cli>Carefully place squares into oil and fry until they are golden. \u003c/li>\n\u003cli>Place them on paper towels to drain the oil, and then transfer to a plate.\u003c/li>\n\u003cli>Sprinkle (or dump) confectioners sugar onto the hot beignets. Serve warm with coconut milk café au lait!\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Note:\u003c/strong> This is a modification of a combination of two recipes found on \u003ca href=\"http://allrecipes.com//Recipe/beignets/Detail.aspx\">AllRecipes.com\u003c/a> and \u003ca href=\"http://vegweb.com/index.php?topic=38265.0\">VegWeb\u003c/a>.\n\u003c/p>\u003c/div>\n\u003c/fieldset>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Food Trucks: With JapaCurry, It Should Be All About The Food",
"title": "Food Trucks: With JapaCurry, It Should Be All About The Food",
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"content": "\u003cp>\u003ca href=\"http://twitter.com/#!/JapaCurry\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/japacurry-truck.jpg\" alt=\"japacurry truck\" title=\"japacurry truck\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-24248\">\u003c/a>\u003cbr>\nFrom \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/01/japacurry_harvest_and_rowe_oust_food_truck.php\">SF Weekly\u003c/a> to the \u003ca href=\"http://online.wsj.com/article/SB10001424052748703529004576160322938499038.html\">Wall Street Journal\u003c/a>, the \u003ca href=\"http://www.japacurry.com/\">JapaCurry\u003c/a> food truck has been getting a lot of press lately for ruffling feathers with San Francisco restaurants located in the areas where the truck is parked.\u003c/p>\n\u003cp>But one question hasn’t been asked much through it all…How’s the food? \u003c/p>\n\u003cp>Well, fortunately for owner Jay Hamada, it’s damn good.\u003c/p>\n\u003cp>Japanese curry is different from Indian or Southeast Asian curries. It is sweeter and has a deeper, richer, meatier flavor base and color than those from other cultures. It’s also one of the most common meals at dinner tables across Japan because it’s rather inexpensive to prepare. \u003c/p>\n\u003cp>Hamada’s recipe is purely his own. He starts from scratch with 80 pounds of onions a day as the basis for each day’s batch of curry, caramelizing them to give the sauce a rich depth of flavor and adding thickness. A day’s batch of curry can take 6-7 hours to make. Just like with a homemade soup or stew, Hamada says homemade Japanese curry is better the next day. Many of these restaurants in his native Japan, let their curries sit for up to a week before serving it so the flavors have time to meld and develop. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some have talked about their \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/03/japacurry_chicken_katsu_curry_sfoodie_92_favorite_dishes.php\">Chicken Katsu Curry\u003c/a> lately, but using chicken is a variation of the original and more traditional Pork Cutlet, or “Tonkatsu” Curry served in Japan, so that’s what I opted for. I was instantly impressed when I open the clamshell box.\u003c/p>\n\u003cp>The cutlet was breaded and fried to a perfect shade of golden brown and had streaks of brown \u003ca href=\"http://www.kikkomanusa.com/homecooks/products/products_hc_details.php?pf=10507&fam=105\">katsu sauce\u003c/a> over the top that not only added flavor, but made for a lovely presentation, especially considering the food came from a truck.\u003c/p>\n\u003cp>I was even more pleased once I bit into the pork. Despite a 10 minute drive back to my office, the breading was still crisp and never separated from the meat; a true sign of good tonkatsu. The meat itself was juicy and tender, not at all dry. It was obviously a good cut of pork because there was enough fat to ensure juicy meat, but not too much to seem greasy.\u003c/p>\n\u003cp>\u003ca href=\"http://www.japacurry.com/menu.htm\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/japacurry-pork-curry.jpg\" alt=\"japacurry pork cutlet with rice and curry\" title=\"japacurry pork cutlet with rice and curry\" width=\"500\" height=\"188\" class=\"alignnone size-full wp-image-24252\">\u003c/a>\u003c/p>\n\u003cp>The curry was more of a sauce than a thick gloppy stew like you’d see at many Japanese restaurants around town. Hamada says that’s because many Japanese restaurants in America don’t make their curry from scratch. Many times they use curry stock cubes that you buy from an Asian supermarket. \u003c/p>\n\u003cp>The curry I had had a definite kick, even though I ordered the “regular,” not that I’m complaining. The flavors were also much more robust and had a definite warmth that came from the variety of spices, including cumin, coriander, cardamom, mustard seed, turmeric, and a little bit of apple or peach, when in season, to add a touch of sweetness.\u003c/p>\n\u003cp>Hamada’s recipe is one he developed on his own, after stints at\u003ca href=\"http://www.yelp.com/biz/tanpopo-san-francisco\"> Tanpopo\u003c/a> Restaurant in San Francisco and \u003ca href=\"http://www.wakuriya.com/\">Wakuriya\u003c/a> Restaurant in San Mateo. But his background is actually in technology. After getting laid off, he decided to give his passion for food another shot. He even returned to Tokyo to become a trained \u003ca href=\"http://japanesefood.about.com/cs/noodles/a/ramen.htm\">ramen\u003c/a> maker.\u003c/p>\n\u003cp>But once he returned to the States, he noticed the food truck trend taking off. “I saw food trucks in downtown San Francisco and decided it was a better option because real estate was so expensive. And I used to work at an office, so I know that people want a quick lunch. I thought curry was better for that reason, and it’s easier to serve off a truck than ramen.”\u003c/p>\n\u003cp>The \u003ca href=\"http://www.japacurry.com/menu.htm\">menu\u003c/a> is extremely short with only pork or chicken cutlet, pork Kurobata sausage, veggie and veggie croquette curry options, plus the occasional \u003ca href=\"http://lunchinabox.net/faq/#FAQ1\">bento box\u003c/a>. But this curry is the real deal. The quality and flavor of my meal was excellent considering it came from a truck. And eight dollars will get you a healthy portion that’ll satisfy your lunch craving.\u003c/p>\n\u003cp>Hamada says he has no plans to expand outside of San Francisco, for now, but he does want to expand his menu to possibly include a seafood and beef curry. And he hasn’t abandoned his love of ramen, either. “I miss ramen! That’s still my goal. I’d love to have another truck, or maybe I’ll do a ramen restaurant.”\u003c/p>\n\u003cp>As for all this hoopla he’s been experiencing lately with the restaurants he’s offended downtown, he regrets not doing things differently in the beginning. “I would’ve introduced myself to the businesses in the neighborhood to explain what I do and let them know before I went out there. Overall, some restaurants are skeptical, but many want to try my food and are supportive.” \u003c/p>\n\u003cp>He admits, though, all this press attention has actually helped business. “My foot traffic has been great because people are curious. Customers have been very supportive and say good things to me like, ‘Keep it up!’”\u003c/p>\n\u003cp>Some brick and mortar restaurants may not want a food truck in their neighborhood. But the reality is if the food is good, people will come back, and the public will ultimately get to determine who stays and who goes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.japacurry.com/\">JapaCurry Food Truck\u003c/a>\u003cbr>\nVarious locations in San Francisco, including Sansome and Pine, Howard and 1st St., Mission and New Montgomery, and 8000 Marina Blvd. in Brisbane.\u003cbr>\n11:30am – 1:30pm\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/JapaCurry\">@JapaCurry\u003c/a>\u003c/p>\n\n",
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"excerpt": "From SF Weekly to the Wall Street Journal, the JapaCurry food truck has been getting a lot of press lately for ruffling feathers with San Francisco restaurants located in the areas where the truck is parked.\r\n\r\nBut one question hasn’t been asked much through it all…How’s the food? ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://twitter.com/#!/JapaCurry\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/japacurry-truck.jpg\" alt=\"japacurry truck\" title=\"japacurry truck\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-24248\">\u003c/a>\u003cbr>\nFrom \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/01/japacurry_harvest_and_rowe_oust_food_truck.php\">SF Weekly\u003c/a> to the \u003ca href=\"http://online.wsj.com/article/SB10001424052748703529004576160322938499038.html\">Wall Street Journal\u003c/a>, the \u003ca href=\"http://www.japacurry.com/\">JapaCurry\u003c/a> food truck has been getting a lot of press lately for ruffling feathers with San Francisco restaurants located in the areas where the truck is parked.\u003c/p>\n\u003cp>But one question hasn’t been asked much through it all…How’s the food? \u003c/p>\n\u003cp>Well, fortunately for owner Jay Hamada, it’s damn good.\u003c/p>\n\u003cp>Japanese curry is different from Indian or Southeast Asian curries. It is sweeter and has a deeper, richer, meatier flavor base and color than those from other cultures. It’s also one of the most common meals at dinner tables across Japan because it’s rather inexpensive to prepare. \u003c/p>\n\u003cp>Hamada’s recipe is purely his own. He starts from scratch with 80 pounds of onions a day as the basis for each day’s batch of curry, caramelizing them to give the sauce a rich depth of flavor and adding thickness. A day’s batch of curry can take 6-7 hours to make. Just like with a homemade soup or stew, Hamada says homemade Japanese curry is better the next day. Many of these restaurants in his native Japan, let their curries sit for up to a week before serving it so the flavors have time to meld and develop. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some have talked about their \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/03/japacurry_chicken_katsu_curry_sfoodie_92_favorite_dishes.php\">Chicken Katsu Curry\u003c/a> lately, but using chicken is a variation of the original and more traditional Pork Cutlet, or “Tonkatsu” Curry served in Japan, so that’s what I opted for. I was instantly impressed when I open the clamshell box.\u003c/p>\n\u003cp>The cutlet was breaded and fried to a perfect shade of golden brown and had streaks of brown \u003ca href=\"http://www.kikkomanusa.com/homecooks/products/products_hc_details.php?pf=10507&fam=105\">katsu sauce\u003c/a> over the top that not only added flavor, but made for a lovely presentation, especially considering the food came from a truck.\u003c/p>\n\u003cp>I was even more pleased once I bit into the pork. Despite a 10 minute drive back to my office, the breading was still crisp and never separated from the meat; a true sign of good tonkatsu. The meat itself was juicy and tender, not at all dry. It was obviously a good cut of pork because there was enough fat to ensure juicy meat, but not too much to seem greasy.\u003c/p>\n\u003cp>\u003ca href=\"http://www.japacurry.com/menu.htm\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/japacurry-pork-curry.jpg\" alt=\"japacurry pork cutlet with rice and curry\" title=\"japacurry pork cutlet with rice and curry\" width=\"500\" height=\"188\" class=\"alignnone size-full wp-image-24252\">\u003c/a>\u003c/p>\n\u003cp>The curry was more of a sauce than a thick gloppy stew like you’d see at many Japanese restaurants around town. Hamada says that’s because many Japanese restaurants in America don’t make their curry from scratch. Many times they use curry stock cubes that you buy from an Asian supermarket. \u003c/p>\n\u003cp>The curry I had had a definite kick, even though I ordered the “regular,” not that I’m complaining. The flavors were also much more robust and had a definite warmth that came from the variety of spices, including cumin, coriander, cardamom, mustard seed, turmeric, and a little bit of apple or peach, when in season, to add a touch of sweetness.\u003c/p>\n\u003cp>Hamada’s recipe is one he developed on his own, after stints at\u003ca href=\"http://www.yelp.com/biz/tanpopo-san-francisco\"> Tanpopo\u003c/a> Restaurant in San Francisco and \u003ca href=\"http://www.wakuriya.com/\">Wakuriya\u003c/a> Restaurant in San Mateo. But his background is actually in technology. After getting laid off, he decided to give his passion for food another shot. He even returned to Tokyo to become a trained \u003ca href=\"http://japanesefood.about.com/cs/noodles/a/ramen.htm\">ramen\u003c/a> maker.\u003c/p>\n\u003cp>But once he returned to the States, he noticed the food truck trend taking off. “I saw food trucks in downtown San Francisco and decided it was a better option because real estate was so expensive. And I used to work at an office, so I know that people want a quick lunch. I thought curry was better for that reason, and it’s easier to serve off a truck than ramen.”\u003c/p>\n\u003cp>The \u003ca href=\"http://www.japacurry.com/menu.htm\">menu\u003c/a> is extremely short with only pork or chicken cutlet, pork Kurobata sausage, veggie and veggie croquette curry options, plus the occasional \u003ca href=\"http://lunchinabox.net/faq/#FAQ1\">bento box\u003c/a>. But this curry is the real deal. The quality and flavor of my meal was excellent considering it came from a truck. And eight dollars will get you a healthy portion that’ll satisfy your lunch craving.\u003c/p>\n\u003cp>Hamada says he has no plans to expand outside of San Francisco, for now, but he does want to expand his menu to possibly include a seafood and beef curry. And he hasn’t abandoned his love of ramen, either. “I miss ramen! That’s still my goal. I’d love to have another truck, or maybe I’ll do a ramen restaurant.”\u003c/p>\n\u003cp>As for all this hoopla he’s been experiencing lately with the restaurants he’s offended downtown, he regrets not doing things differently in the beginning. “I would’ve introduced myself to the businesses in the neighborhood to explain what I do and let them know before I went out there. Overall, some restaurants are skeptical, but many want to try my food and are supportive.” \u003c/p>\n\u003cp>He admits, though, all this press attention has actually helped business. “My foot traffic has been great because people are curious. Customers have been very supportive and say good things to me like, ‘Keep it up!’”\u003c/p>\n\u003cp>Some brick and mortar restaurants may not want a food truck in their neighborhood. But the reality is if the food is good, people will come back, and the public will ultimately get to determine who stays and who goes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.japacurry.com/\">JapaCurry Food Truck\u003c/a>\u003cbr>\nVarious locations in San Francisco, including Sansome and Pine, Howard and 1st St., Mission and New Montgomery, and 8000 Marina Blvd. in Brisbane.\u003cbr>\n11:30am – 1:30pm\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/JapaCurry\">@JapaCurry\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Vegans, Vegetarians & Carnivores Dine Together at Gather",
"title": "Vegans, Vegetarians & Carnivores Dine Together at Gather",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-24006\" title=\"Gather entrance\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/gather-entrance.jpg\" alt=\"Gather entrance\" width=\"300\" height=\"400\">Can vegans, vegetarians and carnivores really share a foodie-worthy meal at the same table? They certainly can at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in Berkeley. And that's just the way \u003ca href=\"http://www.esquire.com/features/food-drink/best-restaurants-2010/gather-berkeley-1110\">Esquire Magazine's 2010 Chef of the Year\u003c/a>, and Gather's Executive Chef, Sean Baker, likes it.\u003c/p>\n\u003cp>\"We want to show the same enthusiasm for every dietary preference, whether it's \u003ca href=\"http://www.mayoclinic.com/health/lactose-intolerance/DS00530\">lactose intolerance\u003c/a>, \u003ca href=\"http://www.mayoclinic.com/health/gluten-free-diet/MY01140\">gluten-free\u003c/a>, or \u003ca href=\"http://www.vegan.org/about_veganism/index.html\">veganism\u003c/a>. We want to make sure they all get to have the same experience.\"\u003c/p>\n\u003cp>Chef Baker may be a classically trained chef who graduated from \u003ca href=\"http://www.cordonbleu.edu/\">Le Cordon Bleu\u003c/a>, but he's always been personally interested in being meat-free, even becoming vegan for a time, before he went to culinary school. Now with his fiancee being vegan, he's even more personally invested in making dishes everyone can enjoy.\u003c/p>\n\u003cp>\"It's frustrating,\" he says. \"We eat out a lot and sometimes she can't have the same experience that I can. Veganism is not an eating style that is embraced by a lot of culinary folks.\" Fortunately, Chef Baker says that thinking of a 50/50 vegan/meat menu comes to him quite naturally these days. Must be from his previous stints at \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a> Restaurant, San Francisco’s premier high-end vegan restaurant, and \u003ca href=\"http://www.gabriellacafe.com/\">Gabriella Café\u003c/a> in Santa Cruz, where he oversaw a meat-heavy menu that sometimes offered offal options.\u003c/p>\n\u003cp>\u003cem> \u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_24009\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg class=\"size-full wp-image-24009\" title=\"Sean Baker. Photo: Andrew Weeks Photography\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/sean-baker-andrew-weeks-photo.jpg\" alt=\"Sean Baker. Photo: Andrew Weeks Photography\" width=\"300\" height=\"450\">\u003cfigcaption class=\"wp-caption-text\">Sean Baker. Photo: Andrew Weeks Photography\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Baker says, \"I read obsessively, eat out obsessively, and I cook obsessively. I love what I do. It's never a struggle to come up with menus that appeal to everyone.\"\u003c/p>\n\u003cp>But that doesn't mean it requires less work.\u003c/p>\n\u003cp>He says, \"Vegan food is much more labor intensive in the kitchen, but you can do a lot of great culinary techniques when preparing it. We spend hours and hours doing vegetable stocks. We smoke our tomatoes and caramelize our onions until they can't be caramelized anymore. We blanch our cardoons and then \u003ca href=\"http://www.cuisinetechnology.com/technique-sousvide.php\">sous vide\u003c/a> them for six hours until they come out perfect. We're always messing around with things to improve the flavor of food and improve our craft.\"\u003c/p>\n\u003cp>Chef Baker believes in offering comfort food in unpretentious surroundings that are not only beautiful, but eco-friendly. For example, they filter all of the water in the restaurant themselves, used recycled pickle barrels to create the back bar and cabinetry in the open kitchen, and even re-used old leather belts to make the seat cushions in the banquettes.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24007\" title=\"Gather open kitchen\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/gather-kitchen.jpg\" alt=\"Gather open kitc\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>But this is no tree-hugging, alfalfa-loving hippy eatery. The menu here is inventive, surprising, and worthy of a four-star chef.\u003c/p>\n\u003cp>On a recent visit for brunch with some friends, we had the Egg Sandwich with bacon and mushrooms; the Acme Walnut French Toast with blood orange confit, cranberries and walnut sauce; and the Burrata with chicories, walnuts, anchovy and bruschetta.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24005\" title=\"egg sandwich\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/egg-sandwich.jpg\" alt=\"egg sandwich\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>We loved the Egg Sandwich with its fresh torpedo Acme roll, smoky salty bacon and those fabulous braised Portobello mushrooms! Apparently they’d been cooked with red onions, smoked chopped tomatoes, their own veggie stock and something they call \"tomato condiment\" which is like a housemade ketchup. It’s the basis for many dishes and the Chef was nice enough to offer up the recipe below.\u003c/p>\n\u003cp>We also ordered two pizzas for the table, including the vegan Spicy Tomato with capers, olives, cashew garlic puree and herbs; and the Farm Egg Pizza with bacon and caramelized onions.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24008\" title=\"Spicy Tomato pizza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pizza.jpg\" alt=\"Spicy Tomato pizza\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>The vegan Spicy Tomato pie was the highlight of our entire meal, and I say that surprisingly because we were a table of hearty meat-eaters. We were skeptical that any vegan dish could satisfy, let alone surprise us, the way this pizza did. The flavor combination of the salty capers and olives with the zesty sauce and creamy nut puree made for a winning combination. And texturally, the crust on both pizzas was stellar. It was thin and crispy on the bottom, and the dough around the edges was soft and tender, like the perfect breadstick.\u003c/p>\n\u003cp>Each and every dish was fresh, bright and alive with flavor, thanks to all the produce from the folks at \u003ca href=\"http://www.lindencroft.com/\">Lindencroft Farms\u003c/a>. And it's not just high quality ingredients we tasted, it's the obvious care in preparation.\u003c/p>\n\u003cblockquote>\u003cp>\"I don't want the vegetarians to know they're eating vegetarian food. I want you to feel like you're eating something that tastes like steak,\" says Chef Baker. \"My goal when cooking is for people to try a whole new array of flavors every time they come in and make it fun for everyone at the table.\"\u003c/p>\u003c/blockquote>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Tomato Condiment\u003c/legend>\n\u003cp class=\"author\">\u003cem>By Sean Baker\u003c/em>\u003c/p>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> Tomato Condiment is like a housemade ketchup\u003c/p>\n\u003cp class=\"yield\">\u003cstrong>Yield:\u003c/strong> 9 quarts (scale down accordingly)\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">12 qts\u003c/span> \u003cspan class=\"name\">red onion\u003c/span> (1/4 inch dice)\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 qts\u003c/span> \u003cspan class=\"name\">apple cider vinegar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">6 cups\u003c/span> \u003cspan class=\"name\">tomato paste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">5 cups\u003c/span> \u003cspan class=\"name\">Sucanat (or natural cane sugar)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 Tbsp.\u003c/span> \u003cspan class=\"name\">dried thyme\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 Tbsp.\u003c/span> \u003cspan class=\"name\">ground black pepper\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 Tbsp.\u003c/span> \u003cspan class=\"name\">ground clove\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 Tbsp.\u003c/span> \u003cspan class=\"name\">ground allspice\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 Tbsp.\u003c/span> \u003cspan class=\"name\">ground allspice\u003c/span>cayenne\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">6 oz\u003c/span> \u003cspan class=\"name\">pure olive oil\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1.5 cups\u003c/span> \u003cspan class=\"name\">Tamari/Dark Soy Sauce\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 qts\u003c/span> \u003cspan class=\"name\">Water\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>Caramelize the onions and then fry the tomato paste. Add all other ingredients and reduce to slightly looser than ketchup consistency.\u003c/li>\n\u003cli>You can use this as a basis for braising vegetables and meats or as a condiment.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.gatherrestaurant.com/\">Gather Restaurant\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=gather+restaurant&aq=&sll=37.0625,-95.677068&sspn=34.587666,65.214844&ie=UTF8&hq=gather+restaurant&hnear=&ll=37.870991,-122.259293&spn=0.01599,0.031843&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n2200 Oxford Street\u003cbr>\nBerkeley, CA 94704\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-809-0400\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Dinner 5pm-10pm, Weekday Lunch 11:30am-2pm, Weekend Brunch 10am-2:30pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/gatherberkeley\">@GatherBerkeley\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/GatherRestaurant\">Gather\u003c/a>\u003c/p>\n\n",
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"excerpt": "Can vegans, vegetarians and carnivores really share a foodie-worthy meal at the same table? They certainly can at Gather in Berkeley. And that's just the way Esquire Magazine's 2010 Chef of the Year, and Gather's Executive Chef, Sean Baker, likes it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-24006\" title=\"Gather entrance\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/gather-entrance.jpg\" alt=\"Gather entrance\" width=\"300\" height=\"400\">Can vegans, vegetarians and carnivores really share a foodie-worthy meal at the same table? They certainly can at \u003ca href=\"http://www.gatherrestaurant.com/\">Gather\u003c/a> in Berkeley. And that's just the way \u003ca href=\"http://www.esquire.com/features/food-drink/best-restaurants-2010/gather-berkeley-1110\">Esquire Magazine's 2010 Chef of the Year\u003c/a>, and Gather's Executive Chef, Sean Baker, likes it.\u003c/p>\n\u003cp>\"We want to show the same enthusiasm for every dietary preference, whether it's \u003ca href=\"http://www.mayoclinic.com/health/lactose-intolerance/DS00530\">lactose intolerance\u003c/a>, \u003ca href=\"http://www.mayoclinic.com/health/gluten-free-diet/MY01140\">gluten-free\u003c/a>, or \u003ca href=\"http://www.vegan.org/about_veganism/index.html\">veganism\u003c/a>. We want to make sure they all get to have the same experience.\"\u003c/p>\n\u003cp>Chef Baker may be a classically trained chef who graduated from \u003ca href=\"http://www.cordonbleu.edu/\">Le Cordon Bleu\u003c/a>, but he's always been personally interested in being meat-free, even becoming vegan for a time, before he went to culinary school. Now with his fiancee being vegan, he's even more personally invested in making dishes everyone can enjoy.\u003c/p>\n\u003cp>\"It's frustrating,\" he says. \"We eat out a lot and sometimes she can't have the same experience that I can. Veganism is not an eating style that is embraced by a lot of culinary folks.\" Fortunately, Chef Baker says that thinking of a 50/50 vegan/meat menu comes to him quite naturally these days. Must be from his previous stints at \u003ca href=\"http://www.millenniumrestaurant.com/\">Millennium\u003c/a> Restaurant, San Francisco’s premier high-end vegan restaurant, and \u003ca href=\"http://www.gabriellacafe.com/\">Gabriella Café\u003c/a> in Santa Cruz, where he oversaw a meat-heavy menu that sometimes offered offal options.\u003c/p>\n\u003cp>\u003cem> \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_24009\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg class=\"size-full wp-image-24009\" title=\"Sean Baker. Photo: Andrew Weeks Photography\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/sean-baker-andrew-weeks-photo.jpg\" alt=\"Sean Baker. Photo: Andrew Weeks Photography\" width=\"300\" height=\"450\">\u003cfigcaption class=\"wp-caption-text\">Sean Baker. Photo: Andrew Weeks Photography\u003c/figcaption>\u003c/figure>\n\u003cp>Chef Baker says, \"I read obsessively, eat out obsessively, and I cook obsessively. I love what I do. It's never a struggle to come up with menus that appeal to everyone.\"\u003c/p>\n\u003cp>But that doesn't mean it requires less work.\u003c/p>\n\u003cp>He says, \"Vegan food is much more labor intensive in the kitchen, but you can do a lot of great culinary techniques when preparing it. We spend hours and hours doing vegetable stocks. We smoke our tomatoes and caramelize our onions until they can't be caramelized anymore. We blanch our cardoons and then \u003ca href=\"http://www.cuisinetechnology.com/technique-sousvide.php\">sous vide\u003c/a> them for six hours until they come out perfect. We're always messing around with things to improve the flavor of food and improve our craft.\"\u003c/p>\n\u003cp>Chef Baker believes in offering comfort food in unpretentious surroundings that are not only beautiful, but eco-friendly. For example, they filter all of the water in the restaurant themselves, used recycled pickle barrels to create the back bar and cabinetry in the open kitchen, and even re-used old leather belts to make the seat cushions in the banquettes.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24007\" title=\"Gather open kitchen\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/gather-kitchen.jpg\" alt=\"Gather open kitc\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>But this is no tree-hugging, alfalfa-loving hippy eatery. The menu here is inventive, surprising, and worthy of a four-star chef.\u003c/p>\n\u003cp>On a recent visit for brunch with some friends, we had the Egg Sandwich with bacon and mushrooms; the Acme Walnut French Toast with blood orange confit, cranberries and walnut sauce; and the Burrata with chicories, walnuts, anchovy and bruschetta.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24005\" title=\"egg sandwich\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/egg-sandwich.jpg\" alt=\"egg sandwich\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>We loved the Egg Sandwich with its fresh torpedo Acme roll, smoky salty bacon and those fabulous braised Portobello mushrooms! Apparently they’d been cooked with red onions, smoked chopped tomatoes, their own veggie stock and something they call \"tomato condiment\" which is like a housemade ketchup. It’s the basis for many dishes and the Chef was nice enough to offer up the recipe below.\u003c/p>\n\u003cp>We also ordered two pizzas for the table, including the vegan Spicy Tomato with capers, olives, cashew garlic puree and herbs; and the Farm Egg Pizza with bacon and caramelized onions.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-24008\" title=\"Spicy Tomato pizza\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/pizza.jpg\" alt=\"Spicy Tomato pizza\" width=\"500\" height=\"375\">\u003c/p>\n\u003cp>The vegan Spicy Tomato pie was the highlight of our entire meal, and I say that surprisingly because we were a table of hearty meat-eaters. We were skeptical that any vegan dish could satisfy, let alone surprise us, the way this pizza did. The flavor combination of the salty capers and olives with the zesty sauce and creamy nut puree made for a winning combination. And texturally, the crust on both pizzas was stellar. It was thin and crispy on the bottom, and the dough around the edges was soft and tender, like the perfect breadstick.\u003c/p>\n\u003cp>Each and every dish was fresh, bright and alive with flavor, thanks to all the produce from the folks at \u003ca href=\"http://www.lindencroft.com/\">Lindencroft Farms\u003c/a>. And it's not just high quality ingredients we tasted, it's the obvious care in preparation.\u003c/p>\n\u003cblockquote>\u003cp>\"I don't want the vegetarians to know they're eating vegetarian food. I want you to feel like you're eating something that tastes like steak,\" says Chef Baker. \"My goal when cooking is for people to try a whole new array of flavors every time they come in and make it fun for everyone at the table.\"\u003c/p>\u003c/blockquote>\n\u003cfieldset class=\"hrecipe\">\n\u003clegend class=\"fn\">Recipe: Tomato Condiment\u003c/legend>\n\u003cp class=\"author\">\u003cem>By Sean Baker\u003c/em>\u003c/p>\n\u003cp class=\"summary\">\u003cstrong>Summary:\u003c/strong> Tomato Condiment is like a housemade ketchup\u003c/p>\n\u003cp class=\"yield\">\u003cstrong>Yield:\u003c/strong> 9 quarts (scale down accordingly)\u003c/p>\n\u003cdiv class=\"ingredients\">\n\u003ch4>Ingredients\u003c/h4>\n\u003cul class=\"ingredients\">\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">12 qts\u003c/span> \u003cspan class=\"name\">red onion\u003c/span> (1/4 inch dice)\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 qts\u003c/span> \u003cspan class=\"name\">apple cider vinegar\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">6 cups\u003c/span> \u003cspan class=\"name\">tomato paste\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">5 cups\u003c/span> \u003cspan class=\"name\">Sucanat (or natural cane sugar)\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 Tbsp.\u003c/span> \u003cspan class=\"name\">dried thyme\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 Tbsp.\u003c/span> \u003cspan class=\"name\">ground black pepper\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 Tbsp.\u003c/span> \u003cspan class=\"name\">ground clove\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">2 Tbsp.\u003c/span> \u003cspan class=\"name\">ground allspice\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1 Tbsp.\u003c/span> \u003cspan class=\"name\">ground allspice\u003c/span>cayenne\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">6 oz\u003c/span> \u003cspan class=\"name\">pure olive oil\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">1.5 cups\u003c/span> \u003cspan class=\"name\">Tamari/Dark Soy Sauce\u003c/span>\u003c/li>\n\u003cli class=\"ingredient\">\u003cspan class=\"amount\">3 qts\u003c/span> \u003cspan class=\"name\">Water\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>Caramelize the onions and then fry the tomato paste. Add all other ingredients and reduce to slightly looser than ketchup consistency.\u003c/li>\n\u003cli>You can use this as a basis for braising vegetables and meats or as a condiment.\u003c/li>\n\u003c/ol>\n\u003c/div>\n\u003c/fieldset>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.gatherrestaurant.com/\">Gather Restaurant\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=gather+restaurant&aq=&sll=37.0625,-95.677068&sspn=34.587666,65.214844&ie=UTF8&hq=gather+restaurant&hnear=&ll=37.870991,-122.259293&spn=0.01599,0.031843&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n2200 Oxford Street\u003cbr>\nBerkeley, CA 94704\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 510-809-0400\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Dinner 5pm-10pm, Weekday Lunch 11:30am-2pm, Weekend Brunch 10am-2:30pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/#!/gatherberkeley\">@GatherBerkeley\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/GatherRestaurant\">Gather\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Book Review: Blood, Bones & Butter, by Gabrielle Hamilton",
"title": "Book Review: Blood, Bones & Butter, by Gabrielle Hamilton",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23848\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Gabrielle-Hamilton300.jpg\" alt=\"Gabrielle Hamilton. Photo: Melissa Hamilton\" title=\"Gabrielle Hamilton. Photo: Melissa Hamilton\" width=\"300\" height=\"400\" class=\"size-full wp-image-23848\">\u003cfigcaption class=\"wp-caption-text\">Gabrielle Hamilton. Photo: Melissa Hamilton\u003c/figcaption>\u003c/figure>\n\u003cp>Radishes with butter and sea salt, grilled lamb sausages, smoky eggplant and flatbread: just the kind of snacks you might expect, ready to be paired with a glass of Champagne or an expertly made Negroni at the tiny bar of a French-inspired, chef-owned bistro like Gabrielle Hamilton's \u003ca href=\"http://www.prunerestaurant.com\">Prune\u003c/a> in New York City. But wait, \u003cem>sardines\u003c/em>? Canned? Served with Triscuits and mustard? \u003c/p>\n\u003cp>When I lived in New York, quirky little Prune was a favorite restaurant of mine. Dinners there were brightly lit but festive, and whole sunny Sunday afternoons could float by in the wake of their justifiably famous Bloody Marys. But every time I walked in, my brain snagged on those sardines. They'd been on the bar menu since the place opened, and they never budged. There had to be a story there. \u003c/p>\n\u003cp>And there is, but not the one you'd might expect. Hamilton, as she tells it in her memoir \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/140006872X/kqedorg-20\">Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef\u003c/a>, grew up during the early 70s in a sprawling, bohemian family in rural Pennsylvania, the Jersey border right across the river--five kids running wild, dad a set designer and scenic artist for trade shows and theaters, mom a perfectionist Frenchwoman who made her own cassoulet and served her \u003ca href=\"http://en.wikipedia.org/wiki/Pastilla\">bisteeya\u003c/a> the proper Moroccan way, with olive-and-orange salad and sweet mint tea. \u003c/p>\n\u003cp>The book begins \u003cem>We threw a party\u003c/em> (and what else, really, does the staff of a restaurant do every night?), describing in loving and vivid detail the lamb roast her father orchestrated in the meadow behind their house every summer, in a voice that's funny, sharp, and profane. Telling the story of the party, Hamilton brings her family and her adolescent world into focus, only to let us know, in passing, that she remembers this party and its preparations so well only because it was the last moment before everything fell apart. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>By the time Hamilton was 12, her parents had split up, her mom fleeing to Vermont, her dad working on failed shows (\u003ca href=\"http://www.ibdb.com/production.php?id=3802\">Got Tu Go Disco\u003c/a>!) and nearly broke. As she recalls it, she and her 17-year-old brother Simon were left, parentless and cashless, to their own devices. Dinner meant whatever she could scrounge from the garden and the remains of her mother's pantry. \u003c/p>\n\u003cblockquote>\u003cp>I ate canned sardines and chewed through the spines and the silvery unpleasant skin until I finally realized how to skin and filet them gently with a paring knife, placing the meaty bodies on horribly stale Triscuit crackers with sliced shallots and mayonnaise. I washed lettuce from the garden in warm water so my hands wouldn't get cold and watched it wilt but ate it anyway.\u003c/p>\u003c/blockquote>\n\u003cp>Soon, at 13, she was walking to the tourist restaurants in town, talking her way into bussing jobs by claiming to be 16. She works as a busser, waitress, and eventually cook at a place \"called, ironically, Mother's.\" Work, to her, means freedom. \"No future graduate-level feminism seminar would ever come within a mile of the force of that first paycheck. The conviction was instant and forever: If I pay my own way, I go my own way.\"\u003c/p>\n\u003cp>And go her own way she does, to New York City in the crazy 80s, where she starts waitressing at The Lone Star Cafe, a hotter-than-hot urban-cowboy nightclub and restaurant. She turns 17 there, working a scam with the other waitresses and bartenders to pocket something like 90K in cash--almost all of it, she notes, quickly spent on drugs, especially cocaine, which fueled both frenetic hours on the job and equally frenzied nights out afterwards. She got busted, but gos lucky: a lawyer friend of her brother's finds out she's still a juvenile and works a deal, as long as she agrees to get out of New York City, fast, and enroll in college. Some more string-pulling ensues, and she ends up at Hampshire College, an earnestly progressive, no-grades liberal arts school in New England, where she lasts for all of five semesters before moving first back home and then back to New York City.\u003c/p>\n\u003cp>Here, the story starts skipping forward and back. The comfort of kitchens becomes the grind of a decade as a freelance catering-chef-for-hire, working grueling shifts for the big high-end catering companies feeding the city's nouveau high society. Years, it seems, go by in a fluorescent-lit blur of plastic-wrapped racks full of salmon pinwheels. \u003c/p>\n\u003cp>There are frank, Bourdain-like rants about the grossness of professional kitchens, about the interchangeability of the cooks, and how sheer stamina becomes the only thing she and her co-workers can brag of. There's a brief respite in the shape of a summer camp, where she cooks for several bucolic years, feeding, among others, the appreciative, food-smart young daughter of New York Times' writer Mark Bittman, and a bleak foray into a graduate writing program at the University of Michigan, which she longs for, then despises, and eventually makes her peace with, mostly thanks to another restaurant job where she cooks for cash and sanity, re-establishing her place in the world away from her jargon-spouting, comfortably privileged fellow writers. \u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23853\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/140006872X/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/blood.bones_.butter200.jpg\" alt=\"Blood, Bones & Butter by Gabrielle Hamilton\" title=\"Blood, Bones & Butter by Gabrielle Hamilton\" width=\"200\" height=\"318\" class=\"size-full wp-image-23853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blood, Bones & Butter by Gabrielle Hamilton\u003c/figcaption>\u003c/figure>\n\u003cp>Eventually, of course, we get to the real meat of the book: the surprisingly off-the-cuff way she starts Prune, her own restaurant, and gets it up and running. As any chef can tell you, owning and cooking at your own restaurant is a 25-hour-a-day job, and Hamilton has not only the restaurant but two kids. So, perhaps it's not surprising that the book feels more and more fragmented as it goes along. Here's Hamilton, undertaking the truly grisly job of clearing out the rotting remains of the space's previous tenant, a failed restaurant whose owners had split the year before without taking out so much as a bag of garbage. \u003c/p>\n\u003cp>Then, suddenly, here she is getting married to one of her male customers, an Italian doctor, after an obliquely described affair that splits up Hamilton and her longtime girlfriend. He needs the marriage for visa purposes, but their love affair is a real one--except that he pulls away almost the moment they head to Europe for their honeymoon. Yet they stay, nominally, together, having 2 sons but uniting only for a yearly trip to visit his family at their villa in Italy. \u003c/p>\n\u003cp>A long flashback to a solo backpacking trip through Europe and beyond explains the emotional back stories to much of the food on Hamilton's menus. Structurally, though, it feels shoehorned in. Hamilton is a smart and accomplished writer, but she seems exhausted or simply unwilling to reveal as much as a memoir demands, nor does she quite have a handle on the solid, novel-shaped arc and structure that the form requires at its best. \u003c/p>\n\u003cp>Engaging and observant, she zeros in on small details, such as how, due to blood-sugar issues based in \"too many years of going all day without eating, that freakish thing about restaurant work,\" she desperately needs to have \"some orange juice, iced Ovaltine, and a full quart of ice-cold Coca-Cola down my throat in seconds, and in that particular order\" at least twice during every brunch shift (wherein, by the way, exactly \"192 Thomas's English muffins\" and \"1440 eggs\" are consumed). We learn all about crazies living upstairs, and how one complains about the music while another stands around bare-chested and gesticulating in front of the restaurant's windows. We get a meticulous description of the warm, perfectly waxy yellow potato that accompanied a ham sandwich she ate on a freezing, lonely day in a cafe in Amsterdam. But when it comes to the big questions, she sketches in the issues, then keeps her head down and her mouth shut.\u003c/p>\n\u003cp>Were this a novel, a reader might expect to eventually find out why such a tough and opinionated main character stays married for so long to a man she describes angrily as distant, impersonal, and disengaged. Why did this man pursue her so ardently, then cool off abruptly without letting her go? Previously a lesbian, does she miss her relationships with women? Why did she cut her supposedly adored mother completely out of her life for 20 years? Why all those soul-sucking years in catering? \u003c/p>\n\u003cp>And why, with all the other dirtier, tougher, more glamorous jobs out there, do we still long to devour the inside dish on a restaurant chef? Hamilton's not telling. But she sure knows how to throw a damn good party. \u003c/p>\n\u003cp>\u003cstrong>Listen to clips of Gabrielle Hamilton reading from the \u003cem>Blood, Bones, & Butter\u003c/em> audiobook which she narrated herself\u003c/strong>:\u003cbr>\nOpening Prune (describes the first time seeing the Prune space and her decision\u003cbr>\nto open a restaurant, 6:02 run time)\u003cbr>\n [audio src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Blood-Bones-amp-Butter-clip_Prune.mp3\"] \u003c/p>\n\u003cp>Female Chefs (about speaking to the students at CIA about the state of women in\u003cbr>\nthe industry, 4:25 run time)\u003cbr>\n [audio src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Blood-Bones-amp-Butter-clip_female-chefs.mp3\"] \u003c/p>\n\u003cp>\u003cem>Gabrielle Hamilton will be signing books at the \u003ca href=\"http://www.leftbank.com/whats_new/events.php?id=181&press=1&template_remove=2&draw_column=2:2:2\">Left Bank\u003c/a> in Larkspur, followed by a four-course dinner. \u003ca href=\"http://www.bookpassage.com/event/cooks-books-gabrielle-hamilton-blood-bones-butter-inadvertant-education-reluctant-chef\">Tickets\u003c/a> are $100/person and include dinner, wine, and a copy of the book. She will also be signing books at \u003ca href=\"http://www.caminorestaurant.com\">Camino\u003c/a> in Oakland on Fri., Mar. 11, at 6pm, followed by dinner at 7pm. Tickets are $100/person and include cocktails, hors d'oeuvres, dinner, and wine. She will be doing a free reading at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> in San Francisco on Sat., Mar. 12 at 3pm\u003c/em>. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>KQED \u003cem>The Writers' Block\u003c/em> Interview:\u003c/strong> \u003ca href=\"http://www.kqed.org/arts/literature/article.jsp?essid=53026\">Q+A with Gabrielle Hamilton\u003c/a>\u003c/p>\n\n",
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"excerpt": "Gabrielle Hamilton, chef-owner of Prune in New York City, gives Anthony Bourdain a run for his money with her gritty, swaggering new memoir, \u003cem>Blood, Bones, and Butter\u003c/em>. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23848\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/Gabrielle-Hamilton300.jpg\" alt=\"Gabrielle Hamilton. Photo: Melissa Hamilton\" title=\"Gabrielle Hamilton. Photo: Melissa Hamilton\" width=\"300\" height=\"400\" class=\"size-full wp-image-23848\">\u003cfigcaption class=\"wp-caption-text\">Gabrielle Hamilton. Photo: Melissa Hamilton\u003c/figcaption>\u003c/figure>\n\u003cp>Radishes with butter and sea salt, grilled lamb sausages, smoky eggplant and flatbread: just the kind of snacks you might expect, ready to be paired with a glass of Champagne or an expertly made Negroni at the tiny bar of a French-inspired, chef-owned bistro like Gabrielle Hamilton's \u003ca href=\"http://www.prunerestaurant.com\">Prune\u003c/a> in New York City. But wait, \u003cem>sardines\u003c/em>? Canned? Served with Triscuits and mustard? \u003c/p>\n\u003cp>When I lived in New York, quirky little Prune was a favorite restaurant of mine. Dinners there were brightly lit but festive, and whole sunny Sunday afternoons could float by in the wake of their justifiably famous Bloody Marys. But every time I walked in, my brain snagged on those sardines. They'd been on the bar menu since the place opened, and they never budged. There had to be a story there. \u003c/p>\n\u003cp>And there is, but not the one you'd might expect. Hamilton, as she tells it in her memoir \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/140006872X/kqedorg-20\">Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef\u003c/a>, grew up during the early 70s in a sprawling, bohemian family in rural Pennsylvania, the Jersey border right across the river--five kids running wild, dad a set designer and scenic artist for trade shows and theaters, mom a perfectionist Frenchwoman who made her own cassoulet and served her \u003ca href=\"http://en.wikipedia.org/wiki/Pastilla\">bisteeya\u003c/a> the proper Moroccan way, with olive-and-orange salad and sweet mint tea. \u003c/p>\n\u003cp>The book begins \u003cem>We threw a party\u003c/em> (and what else, really, does the staff of a restaurant do every night?), describing in loving and vivid detail the lamb roast her father orchestrated in the meadow behind their house every summer, in a voice that's funny, sharp, and profane. Telling the story of the party, Hamilton brings her family and her adolescent world into focus, only to let us know, in passing, that she remembers this party and its preparations so well only because it was the last moment before everything fell apart. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By the time Hamilton was 12, her parents had split up, her mom fleeing to Vermont, her dad working on failed shows (\u003ca href=\"http://www.ibdb.com/production.php?id=3802\">Got Tu Go Disco\u003c/a>!) and nearly broke. As she recalls it, she and her 17-year-old brother Simon were left, parentless and cashless, to their own devices. Dinner meant whatever she could scrounge from the garden and the remains of her mother's pantry. \u003c/p>\n\u003cblockquote>\u003cp>I ate canned sardines and chewed through the spines and the silvery unpleasant skin until I finally realized how to skin and filet them gently with a paring knife, placing the meaty bodies on horribly stale Triscuit crackers with sliced shallots and mayonnaise. I washed lettuce from the garden in warm water so my hands wouldn't get cold and watched it wilt but ate it anyway.\u003c/p>\u003c/blockquote>\n\u003cp>Soon, at 13, she was walking to the tourist restaurants in town, talking her way into bussing jobs by claiming to be 16. She works as a busser, waitress, and eventually cook at a place \"called, ironically, Mother's.\" Work, to her, means freedom. \"No future graduate-level feminism seminar would ever come within a mile of the force of that first paycheck. The conviction was instant and forever: If I pay my own way, I go my own way.\"\u003c/p>\n\u003cp>And go her own way she does, to New York City in the crazy 80s, where she starts waitressing at The Lone Star Cafe, a hotter-than-hot urban-cowboy nightclub and restaurant. She turns 17 there, working a scam with the other waitresses and bartenders to pocket something like 90K in cash--almost all of it, she notes, quickly spent on drugs, especially cocaine, which fueled both frenetic hours on the job and equally frenzied nights out afterwards. She got busted, but gos lucky: a lawyer friend of her brother's finds out she's still a juvenile and works a deal, as long as she agrees to get out of New York City, fast, and enroll in college. Some more string-pulling ensues, and she ends up at Hampshire College, an earnestly progressive, no-grades liberal arts school in New England, where she lasts for all of five semesters before moving first back home and then back to New York City.\u003c/p>\n\u003cp>Here, the story starts skipping forward and back. The comfort of kitchens becomes the grind of a decade as a freelance catering-chef-for-hire, working grueling shifts for the big high-end catering companies feeding the city's nouveau high society. Years, it seems, go by in a fluorescent-lit blur of plastic-wrapped racks full of salmon pinwheels. \u003c/p>\n\u003cp>There are frank, Bourdain-like rants about the grossness of professional kitchens, about the interchangeability of the cooks, and how sheer stamina becomes the only thing she and her co-workers can brag of. There's a brief respite in the shape of a summer camp, where she cooks for several bucolic years, feeding, among others, the appreciative, food-smart young daughter of New York Times' writer Mark Bittman, and a bleak foray into a graduate writing program at the University of Michigan, which she longs for, then despises, and eventually makes her peace with, mostly thanks to another restaurant job where she cooks for cash and sanity, re-establishing her place in the world away from her jargon-spouting, comfortably privileged fellow writers. \u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_23853\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/140006872X/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/blood.bones_.butter200.jpg\" alt=\"Blood, Bones & Butter by Gabrielle Hamilton\" title=\"Blood, Bones & Butter by Gabrielle Hamilton\" width=\"200\" height=\"318\" class=\"size-full wp-image-23853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blood, Bones & Butter by Gabrielle Hamilton\u003c/figcaption>\u003c/figure>\n\u003cp>Eventually, of course, we get to the real meat of the book: the surprisingly off-the-cuff way she starts Prune, her own restaurant, and gets it up and running. As any chef can tell you, owning and cooking at your own restaurant is a 25-hour-a-day job, and Hamilton has not only the restaurant but two kids. So, perhaps it's not surprising that the book feels more and more fragmented as it goes along. Here's Hamilton, undertaking the truly grisly job of clearing out the rotting remains of the space's previous tenant, a failed restaurant whose owners had split the year before without taking out so much as a bag of garbage. \u003c/p>\n\u003cp>Then, suddenly, here she is getting married to one of her male customers, an Italian doctor, after an obliquely described affair that splits up Hamilton and her longtime girlfriend. He needs the marriage for visa purposes, but their love affair is a real one--except that he pulls away almost the moment they head to Europe for their honeymoon. Yet they stay, nominally, together, having 2 sons but uniting only for a yearly trip to visit his family at their villa in Italy. \u003c/p>\n\u003cp>A long flashback to a solo backpacking trip through Europe and beyond explains the emotional back stories to much of the food on Hamilton's menus. Structurally, though, it feels shoehorned in. Hamilton is a smart and accomplished writer, but she seems exhausted or simply unwilling to reveal as much as a memoir demands, nor does she quite have a handle on the solid, novel-shaped arc and structure that the form requires at its best. \u003c/p>\n\u003cp>Engaging and observant, she zeros in on small details, such as how, due to blood-sugar issues based in \"too many years of going all day without eating, that freakish thing about restaurant work,\" she desperately needs to have \"some orange juice, iced Ovaltine, and a full quart of ice-cold Coca-Cola down my throat in seconds, and in that particular order\" at least twice during every brunch shift (wherein, by the way, exactly \"192 Thomas's English muffins\" and \"1440 eggs\" are consumed). We learn all about crazies living upstairs, and how one complains about the music while another stands around bare-chested and gesticulating in front of the restaurant's windows. We get a meticulous description of the warm, perfectly waxy yellow potato that accompanied a ham sandwich she ate on a freezing, lonely day in a cafe in Amsterdam. But when it comes to the big questions, she sketches in the issues, then keeps her head down and her mouth shut.\u003c/p>\n\u003cp>Were this a novel, a reader might expect to eventually find out why such a tough and opinionated main character stays married for so long to a man she describes angrily as distant, impersonal, and disengaged. Why did this man pursue her so ardently, then cool off abruptly without letting her go? Previously a lesbian, does she miss her relationships with women? Why did she cut her supposedly adored mother completely out of her life for 20 years? Why all those soul-sucking years in catering? \u003c/p>\n\u003cp>And why, with all the other dirtier, tougher, more glamorous jobs out there, do we still long to devour the inside dish on a restaurant chef? Hamilton's not telling. But she sure knows how to throw a damn good party. \u003c/p>\n\u003cp>\u003cstrong>Listen to clips of Gabrielle Hamilton reading from the \u003cem>Blood, Bones, & Butter\u003c/em> audiobook which she narrated herself\u003c/strong>:\u003cbr>\nOpening Prune (describes the first time seeing the Prune space and her decision\u003cbr>\nto open a restaurant, 6:02 run time)\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Female Chefs (about speaking to the students at CIA about the state of women in\u003cbr>\nthe industry, 4:25 run time)\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003cem>Gabrielle Hamilton will be signing books at the \u003ca href=\"http://www.leftbank.com/whats_new/events.php?id=181&press=1&template_remove=2&draw_column=2:2:2\">Left Bank\u003c/a> in Larkspur, followed by a four-course dinner. \u003ca href=\"http://www.bookpassage.com/event/cooks-books-gabrielle-hamilton-blood-bones-butter-inadvertant-education-reluctant-chef\">Tickets\u003c/a> are $100/person and include dinner, wine, and a copy of the book. She will also be signing books at \u003ca href=\"http://www.caminorestaurant.com\">Camino\u003c/a> in Oakland on Fri., Mar. 11, at 6pm, followed by dinner at 7pm. Tickets are $100/person and include cocktails, hors d'oeuvres, dinner, and wine. She will be doing a free reading at \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> in San Francisco on Sat., Mar. 12 at 3pm\u003c/em>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>KQED \u003cem>The Writers' Block\u003c/em> Interview:\u003c/strong> \u003ca href=\"http://www.kqed.org/arts/literature/article.jsp?essid=53026\">Q+A with Gabrielle Hamilton\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Classic Roast Beef",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/roast-beef.jpg\" alt=\"roast beef\" title=\"roast beef\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-23701\">\u003cbr>\nRemember how good slices of roast beef smothered with gravy tasted when you were a kid? If you're like me, you haven't eaten this meal in years, and maybe even decades. Other than a holiday standing rib roast, most people now forgo the once archetypal Sunday supper of roast beef, including me. Eating copious amounts of beef is no longer fashionable, with the good reason that it's simply not healthy for you. But when I was confronted with an eye of round roast recently, I just couldn't help myself. Nutrition and food fads took a back seat for the night: I had to make a traditional roast beef with gravy. \u003c/p>\n\u003cp>So what was I doing with an eye of round roast in the first place? Well a few months ago I bought an 1/8 of a grass-fed Sonoma cow. A friend called to say that someone had backed out at the last moment of their share, and when pressed to find someone who would buy into a cow at the last second, she thought of me (which makes sense if you know me). So I now have a freezer full of various cuts of beef -- from soup bones and ground chuck to short ribs and eye of round. \u003c/p>\n\u003cp>Remembering that my mother always used the eye of round for her roast beef, I started to reminisce about my childhood dinners. The idea of beef with gravy and potatoes sounded too good to pass up and so I started searching for a recipe. After digging out numerous cookbooks (including my mega \u003ca href=\"http://www.amazon.com/Essential-New-York-Times-Cookbook/dp/0393061035\">The Essential New York Times Cookbook\u003c/a> and some cumulative family meals cookbooks) and searching online, I was surprised to find that there are hardly any current recipes for roast beef. I hear America's Test Kitchen has a great slow-bake method, but I don't have that book. And so I did what I should have done in the first place; I called my mom. Her recipe was simple: salt and pepper the roast and then bake at 325 for 20 minutes per pound. That's it. \u003c/p>\n\u003cp>Easy enough, but I was fearful that the roast would be dry, so I updated the directions a bit, cooking the meat as I do a chicken: in an enamel cast-iron Dutch oven with the lid on and then raising the temperature and uncovering for 10-15 minutes so the outside browns nicely. \u003c/p>\n\u003cp>The dinner couldn't have been a bigger hit with my family. My kids devoured their first helping and then had seconds while raving about the gravy. The meat was tender and juicy inside but with a nice crust on the outside, and there was plenty of jus to make a large batch of gravy. Plus there were leftovers for sandwiches the next day.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now I'm not going to be making roast beef on a regular basis, but I am looking forwarding to revisiting this comforting childhood favorite in another month or two.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/cutting-your-roast-beef.jpg\" alt=\"cutting your roast beef\" title=\"cutting your roast beef\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-23697\">\u003c/p>\n\u003cp>\u003cstrong>Updated Classic Roast Beef\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for 4-6 people\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 2 1/2 - 3 pound eye of round beef roast\u003cbr>\nSalt\u003cbr>\nFreshly cracked ground pepper\u003cbr>\n1/2 tsp your favorite dried herb (I used thyme)\u003c/p>\n\u003cp>\u003cstrong>Beef Gravy\u003c/strong>\u003cbr>\nDripping from the roast beef\u003cbr>\n3/4 - 1 cup beef stock or broth\u003cbr>\n2 Tbsp flour (plus more if needed\u003cbr>\n1 Tbsp butter\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees.\u003c/p>\n\u003cp>2. Sprinkle salt, pepper and herbs on your roast and set in a baking pan (I used a large enamel cast-iron Dutch oven, but you can also use a regular pan and then cover the roast tightly with foil).\u003c/p>\n\u003cp>3. Cook roast for 20 - 25 minutes covered. Turn up heat to 400 degrees, uncover the roast and then set it back in the oven. Bake for 15 more minutes to brown.\u003c/p>\n\u003cp>4. Check temperature (you want your roast to be 145 degrees in the center if you like it medium rare or 140 degrees if you like it rare in the middle. I'm not providing temperatures for medium - well done because then the rest of the roast will be too dried out) and then remove the roast from the oven when ready.\u003c/p>\n\u003cp>5. Set roast on a board or plate to rest (tenting with foil) while you make your gravy.\u003c/p>\n\u003cp>6. Set roasting pan on the stove top. If the drippings have a lot of fat in them, drain all but about 1 Tbsp fat out. If you don’t have much fat, add 2 Tbsp butter instead of one in the next step.\u003c/p>\n\u003cp>7. Heat pan to medium and incorporate the butter into your pan drippings while you add in the flour to create a roux. Add in your beef stock or broth and stir until the gravy is smooth. If it’s too watery, mix about 1 tsp flour into 1/8 cup of broth or stock to create a slurry and then add to the gravy. Add salt and pepper to taste.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>8. After your roast has rested for 5-7 minutes, cut it into slices and serve topped with gravy.\u003c/p>\n\n",
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"excerpt": "Other than a holiday standing rib roast, most people now forgo the once archetypal Sunday supper of roast beef, including me. Eating copious amounts of beef is no longer fashionable, with the good reason that it's simply not healthy for you. But when I was confronted with an eye of round roast recently, I just couldn't help myself. Nutrition and food fads took a back seat for the night: I had to make a traditional roast beef with gravy. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/roast-beef.jpg\" alt=\"roast beef\" title=\"roast beef\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-23701\">\u003cbr>\nRemember how good slices of roast beef smothered with gravy tasted when you were a kid? If you're like me, you haven't eaten this meal in years, and maybe even decades. Other than a holiday standing rib roast, most people now forgo the once archetypal Sunday supper of roast beef, including me. Eating copious amounts of beef is no longer fashionable, with the good reason that it's simply not healthy for you. But when I was confronted with an eye of round roast recently, I just couldn't help myself. Nutrition and food fads took a back seat for the night: I had to make a traditional roast beef with gravy. \u003c/p>\n\u003cp>So what was I doing with an eye of round roast in the first place? Well a few months ago I bought an 1/8 of a grass-fed Sonoma cow. A friend called to say that someone had backed out at the last moment of their share, and when pressed to find someone who would buy into a cow at the last second, she thought of me (which makes sense if you know me). So I now have a freezer full of various cuts of beef -- from soup bones and ground chuck to short ribs and eye of round. \u003c/p>\n\u003cp>Remembering that my mother always used the eye of round for her roast beef, I started to reminisce about my childhood dinners. The idea of beef with gravy and potatoes sounded too good to pass up and so I started searching for a recipe. After digging out numerous cookbooks (including my mega \u003ca href=\"http://www.amazon.com/Essential-New-York-Times-Cookbook/dp/0393061035\">The Essential New York Times Cookbook\u003c/a> and some cumulative family meals cookbooks) and searching online, I was surprised to find that there are hardly any current recipes for roast beef. I hear America's Test Kitchen has a great slow-bake method, but I don't have that book. And so I did what I should have done in the first place; I called my mom. Her recipe was simple: salt and pepper the roast and then bake at 325 for 20 minutes per pound. That's it. \u003c/p>\n\u003cp>Easy enough, but I was fearful that the roast would be dry, so I updated the directions a bit, cooking the meat as I do a chicken: in an enamel cast-iron Dutch oven with the lid on and then raising the temperature and uncovering for 10-15 minutes so the outside browns nicely. \u003c/p>\n\u003cp>The dinner couldn't have been a bigger hit with my family. My kids devoured their first helping and then had seconds while raving about the gravy. The meat was tender and juicy inside but with a nice crust on the outside, and there was plenty of jus to make a large batch of gravy. Plus there were leftovers for sandwiches the next day.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now I'm not going to be making roast beef on a regular basis, but I am looking forwarding to revisiting this comforting childhood favorite in another month or two.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/cutting-your-roast-beef.jpg\" alt=\"cutting your roast beef\" title=\"cutting your roast beef\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-23697\">\u003c/p>\n\u003cp>\u003cstrong>Updated Classic Roast Beef\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> Enough for 4-6 people\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 2 1/2 - 3 pound eye of round beef roast\u003cbr>\nSalt\u003cbr>\nFreshly cracked ground pepper\u003cbr>\n1/2 tsp your favorite dried herb (I used thyme)\u003c/p>\n\u003cp>\u003cstrong>Beef Gravy\u003c/strong>\u003cbr>\nDripping from the roast beef\u003cbr>\n3/4 - 1 cup beef stock or broth\u003cbr>\n2 Tbsp flour (plus more if needed\u003cbr>\n1 Tbsp butter\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 350 degrees.\u003c/p>\n\u003cp>2. Sprinkle salt, pepper and herbs on your roast and set in a baking pan (I used a large enamel cast-iron Dutch oven, but you can also use a regular pan and then cover the roast tightly with foil).\u003c/p>\n\u003cp>3. Cook roast for 20 - 25 minutes covered. Turn up heat to 400 degrees, uncover the roast and then set it back in the oven. Bake for 15 more minutes to brown.\u003c/p>\n\u003cp>4. Check temperature (you want your roast to be 145 degrees in the center if you like it medium rare or 140 degrees if you like it rare in the middle. I'm not providing temperatures for medium - well done because then the rest of the roast will be too dried out) and then remove the roast from the oven when ready.\u003c/p>\n\u003cp>5. Set roast on a board or plate to rest (tenting with foil) while you make your gravy.\u003c/p>\n\u003cp>6. Set roasting pan on the stove top. If the drippings have a lot of fat in them, drain all but about 1 Tbsp fat out. If you don’t have much fat, add 2 Tbsp butter instead of one in the next step.\u003c/p>\n\u003cp>7. Heat pan to medium and incorporate the butter into your pan drippings while you add in the flour to create a roux. Add in your beef stock or broth and stir until the gravy is smooth. If it’s too watery, mix about 1 tsp flour into 1/8 cup of broth or stock to create a slurry and then add to the gravy. Add salt and pepper to taste.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>8. After your roast has rested for 5-7 minutes, cut it into slices and serve topped with gravy.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Foraging with Hank Shaw",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/about-image.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/about-image.jpg\" alt=\"Hank Shaw\" title=\"Hank Shaw\" width=\"250\" height=\"366\" class=\"alignleft size-full wp-image-23621\">\u003c/a>If there is ever a nuclear war or our food system completely falls apart, I'm heading to Hank Shaw's house. Besides being an avid hunter and gardener, Hank is a highly experienced forager -- which means that he's likely to be one of the few people who continue to eat well when the world is on its last legs (assuming we haven't destroyed all plant and animal life, too). Lucky for us, he chronicles his adventures on his blog, \u003ca href=\"http://honest-food.net/\" title=\"Hunter Angler Gardener Cook\">Hunter Angler Gardener Cook\u003c/a>, and is about to release a cookbook/wild food guide, \u003ca href=\"http://www.powells.com/biblio?isbn=978-1-60529-320-2\" title=\"Preorder Hunt Gather Cook\">Hunt Gather Cook\u003c/a>.\u003c/p>\n\u003cp>I'm excited to interview Hank about his new book and learning to forage in the Bay Area, an area that is teeming with wild edibles. He was also generous enough to provide a recipe for \u003cem>Fennel and Tomato Pasta Sauce\u003c/em>, which you will find at the end of the interview.\u003c/p>\n\u003cp>Happy foraging!\u003c/p>\n\u003cp>\u003cstrong>How do you define \"foraging?\" What sort of things do foragers do? \u003c/strong>\u003c/p>\n\u003cp>I think of foraging as the gathering of wild plants and mushrooms, and, to a lesser extent, shellfish such as clams and mussels. For me, foraging is when you go looking for things that don’t run away. Hunting and fishing involves catching more mobile fare.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Foraging can be as easy as eating the weeds around your house -- you’ll likely find dandelion, wild lettuce, chickweed, plantain, wild mustard and possibly wild onions and salsify root in vacant lots and yards around the Bay Area. Or, foraging can be as tough as digging giant geoduck clams (pronounced \u003cem>gooey-duck\u003c/em>), which live three feet under the sand and are only accessible at extreme low tides a few times each year. Picking berries is easy. Picking owl limpets off storm-tossed rocks in Bodega Bay is not.\u003c/p>\n\u003cp> \u003cstrong>Foraging has become more popular over the past few years. Any ideas why? \u003c/strong>\u003c/p>\n\u003cp>People are yearning to be closer to their food, to know where it comes from and to eat with a sense of place on the plate. To eat abalone is to be Californian. To eat wild rice is to link yourself to the great Northwoods of Minnesota, Wisconsin and Michigan. Nothing is more local, more seasonal -- and, when done responsibly, more sustainable -- than incorporating wild food into your diet. \u003c/p>\n\u003cp>Foraging gets you out into the world, into the fresh air and into close contact with Nature. We are all so busy that maybe the simple act of hiking with a purpose provides the spark we need to get the hell away from the computer, whether it’s to bring back huckleberries for a pie or a deer for a full winter’s worth of meals. Foraging allows us to flirt with the wild. \u003c/p>\n\u003cp>I can walk nearly anywhere and spot edible plants and animals. Knowing that not everyone possesses that skill is a heady, powerful rush. I know I am not alone in that feeling, and many new foragers describe something similar to me when they find a good stash of nettles, or morels, or butter clams.\u003cbr>\n \u003cbr>\n\u003cstrong>What can a Bay Area person find in their area? Any ideas for tasty things the average Joe or Jane should keep an eye out for? \u003c/strong> \u003c/p>\n\u003cp>\"Yard weeds\" are a great place to start. I wrote a \u003ca href=\"http://honest-food.net/2010/02/19/eat-your-lawn/\" title=\"Lawn Foraging Help\">primer on lawn foraging\u003c/a> a while back that runs through the basics. Mostly these are salad greens, and right now is prime time for them all.\u003c/p>\n\u003cp>Blackberries are a good one. Everyone knows what they look like, and they are everywhere. Put on some gloves and get out there in July and August. We also have great huckleberry picking around here. Huckleberries are a lot like blueberries, only a little spicier, a little more tart. There are \u003ca href=\"http://honest-food.net/2010/09/03/berries-of-the-coastal-range/\" title=\"Foraging Coastal Berries\">other berries around, too\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://honest-food.net/2010/07/25/playing-with-fennel/\" title=\"Foraging Fennel\">Fennel is another easy one\u003c/a>. Fennel is native to the Mediterranean, but it was brought to California by Italian immigrants a century ago and has naturalized here. It is the same fennel you get in the store, only denser and more flavorful; it will not have big, fat bulbs, though.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/salad-side-view.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/salad-side-view.jpg\" alt=\"Foraged Salad\" title=\"Foraged Salad\" width=\"450\" height=\"285\" class=\"aligncenter size-full wp-image-23623\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Are there any dangerous foods that locals should avoid? What are your thoughts on the general dangers of foraging? \u003c/strong> \u003c/p>\n\u003cp>Everything has its dangers. Mushrooms, especially. I came very close to poisoning myself recently. I thought I had a fried-chicken mushroom: It met every descriptor, except the \u003ca href=\"http://www.mushroomexpert.com/spore_print.html\" title=\"What is a spore print\">spore print\u003c/a>. Had I been foolish enough to not take a spore print, who knows what might have happened? That said, chanterelles and morels are pretty easy to identify. Buy a good guidebook (I recommend David Arora’s \u003ca href=\"http://www.amazon.com/gp/product/0898153883?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0898153883\" rel=\"nofollow\" title=\"Mushroom Hunting Guidebook\">All that the Rain Promises and More\u003c/a>), learn it, and go slow.\u003c/p>\n\u003cp>This is also true for plants. There are lots of good guidebooks for West Coast foraging. Pick one up and study it, and then bring it into the field with you. Never eat something you \u003cstrong>cannot absolutely identify\u003c/strong>. \u003c/p>\n\u003cp>You will also meet up with ticks, bees, wasps, and, occasionally, rattlesnakes. It’s an occupational hazard. Bears and lions are around in the mountains, too, but they will not generally bother you. I’ve seen both animals several times while foraging. I gotta admit I was a little unnerved by the kitty, though. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shaking-fennel-pollen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shaking-fennel-pollen.jpg\" alt=\"Shaking Fennel Pollen\" title=\"Shaking Fennel Pollen\" width=\"450\" height=\"276\" class=\"aligncenter size-full wp-image-23624\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Say a person wants to learn more about foraging before setting out on their own. Where should they go for more information? Should they take lessons or go on foraging walks? Where can they find such a thing? \u003c/strong> \u003c/p>\n\u003cp>I know that some people do conduct foraging walks, but I have not been on one since I was 11 years old -- and that was in New Jersey. I’d contact \u003ca href=\"http://foragesf.com/\" title=\"Bay Area Foraging\">Iso Rabins with Forage SF\u003c/a> for more on that one. As for me, I learned everything I know from experience, from books, and from being with knowledgeable friends. If you are into mushrooms, however, there are several \u003ca href=\"http://www.mssf.org/\" title=\"Mycological Society of San Francisco\">excellent mycological societies around the Bay Area\u003c/a>. Join one, go on a foray, and learn. It’s a cool experience. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/book-ad.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/book-ad-247x300.png\" alt=\"Hunt Gather Cook\" title=\"Hunt Gather Cook\" width=\"247\" height=\"300\" class=\"alignleft size-medium wp-image-23622\">\u003c/a>\u003cstrong>Can you tell us a little bit about your book? What topics does it cover? Will a Bay Area person be able to put it to good use? How about a person in other parts of the country? \u003c/strong> \u003c/p>\n\u003cp>The book is called \u003ca href=\"http://honest-food.net/2010/12/13/my-book-edges-toward-reality/\" title=\"Foraging Cookbook\">Hunt, Gather, Cook: Finding the Forgotten Feast\u003c/a>, and it is intended as a guide and cookbook for anyone who wants to make wild foods part of their diet -- or for someone who already does fish, forage or hunt, this book will help expand their knowledge. A lot of people just forage, but don’t hunt or fish. A lot of hunters don’t know much about foraging, and a lot of anglers don’t understand hunting. This book brings it all together, with recipes at the end of each chapter. Some of those recipes are basic, like buttermilk fried rabbit, but others push the edges of wild game cooking, like wild boar liver crème caramel.\u003c/p>\n\u003cp>But I think the most important, the most unique piece of this book is the hunting section. Very few books have ever been written for adults who want to start hunting but have no idea how to go about it. Most intro-to-hunting books are geared for little kids. I include extended chapters on everything from hunting rabbits to deer to waterfowl, wild boar and upland game such as pheasants. Not a week goes by when I don’t receive an email from a reader of my blog who wants more information about how to start hunting. This book is an attempt to help.\u003c/p>\n\u003cp>As for the Bay Area, it is an integral part of my blog, \u003ca href=\"http://honest-food.net/about/\" title=\"Hank Shaw's Food Blog\">Hunter Angler Gardener Cook\u003c/a>, and since the book is an outgrowth of the blog, it follows that anyone living in the region will get a lot out of the book. There is not one chapter that is not relevant to someone living in NorCal. \u003c/p>\n\u003cp>That said, I have lived (and fished, hunted and foraged) in New Jersey, New York, Virginia, Minnesota and Wisconsin, and I have visited many other states in search of wild food. Just as there is no chapter that excludes California, no chapter excludes the rest of the country as well. Sure, there may not be highbush cranberries here in NorCal, but the Midwest doesn’t have manzanita or madrone. I write about all of them. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/huckleberry-muffins-tray.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/huckleberry-muffins-tray.jpg\" alt=\"Huckleberry Muffins\" title=\"Huckleberry Muffins\" width=\"450\" height=\"299\" class=\"aligncenter size-full wp-image-23625\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>When does the book come out, and where can we get more information? \u003c/strong> \u003c/p>\n\u003cp>\u003cem> Hunt, Gather, Cook\u003c/em> comes out May 26. It is already available for pre-order on the various online booksellers such as \u003ca href=\"http://www.amazon.com/gp/product/1605293202?ie=UTF8&tag=hunanggarcoo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1605293202\" title=\"Hunt Gather Cook\" rel=\"nofollow\">Amazon.com\u003c/a> and \u003ca href=\"http://www.powells.com/biblio?isbn=978-1-60529-320-2\" title=\"Preorder Hunt Gather Cook\" rel=\"nofollow\">Powell’s\u003c/a>. Once the book is released, I will be setting up a series of events in the Bay Area and beyond -- cooking demos, readings, even fishing and foraging trips. You can get updated information about both the book and where I will be doing events on my blog, \u003ca href=\"http://honest-food.net/\" title=\"Honest Food\">Honest-food.net\u003c/a>, and by following me on Twitter under \u003ca href=\"http://twitter.com/#!/hank_shaw\" title=\"Hank Shaw Twitter\">@Hank_Shaw\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Fennel and Tomato Pasta Sauce\u003c/strong>\u003cbr>\n\u003cem>By Hank Shaw, Hunter Angler Gardener Cook\u003c/em>\u003c/p>\n\u003cp>Tomatoes and fennel pair well together, and this recipe is wonderful with the baby fennel that is sprouting all over the Bay Area right now. The sauce gets an added anise hit with a splash of \u003ca href=\"http://www.greecefoods.com/ouzo/\" title=\"What Is Ouzo\">Ouzo\u003c/a> or \u003ca href=\"http://www.foodreference.com/html/a-pernod.html\" title=\"What Is Pernod\">Pernod\u003c/a>, just to liven things up.\u003c/p>\n\u003cp>It is a great vegetarian sauce to serve with pasta, ideally a long pasta like spaghetti, bucatini or even homemade tagliatelle. Once you make the sauce, it will store in the fridge for 10 days or so. You can also freeze it.\u003cbr>\n\u003cem>Serves 6-8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 tablespoons olive oil\u003cbr>\n1 cup wild fennel, finely chopped\u003cbr>\n1/2 onion, finely chopped\u003cbr>\n1 garlic clove, chopped\u003cbr>\n1/4 cup ouzo or other anise-flavored liqueur\u003cbr>\n1 quart tomato sauce or crushed tomatoes\u003cbr>\n1 tablespoon honey\u003cbr>\n1 tablespoon mint or lemon verbena, chopped\u003cbr>\nSalt to taste\u003cbr>\nPecorino cheese to garnish\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Heat the olive oil over medium-high heat in a wide, deep pan or a large pot. When the oil is hot, add the fennel and onion and saute for 4-5 minutes, until the veggies are translucent. Don’t let the veggies brown — turn down the heat if you need to. Add the garlic and saute for another minute or two.\u003c/p>\n\u003cp>2. Pour in the ouzo and let this boil until it is reduced by half. Add the crushed tomatoes, honey and mint and mix well. Taste for salt and add some if needed. Let this simmer gently for 30 minutes. \u003c/p>\n\u003cp>3. Put the sauce into a blender or food processor and puree. Pour the blended sauce back into the pot and bring to a simmer. You’re ready to serve. This is a powerful sauce, so use less than you think you need at first. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>(Note: Photos courtesy of the fabulous \u003ca href=\"http://www.heyserphoto.com/index2.php\" title=\"Food and Hunting Photographer\">Holly Heyser\u003c/a>)\u003c/p>\n\n",
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"excerpt": "I'm excited to interview Hank about his new book and learning to forage in the Bay Area, an area that is teeming with wild edibles. He was also generous enough to provide a recipe for \u003cem>Fennel and Tomato Pasta Sauce\u003c/em>.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/about-image.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/about-image.jpg\" alt=\"Hank Shaw\" title=\"Hank Shaw\" width=\"250\" height=\"366\" class=\"alignleft size-full wp-image-23621\">\u003c/a>If there is ever a nuclear war or our food system completely falls apart, I'm heading to Hank Shaw's house. Besides being an avid hunter and gardener, Hank is a highly experienced forager -- which means that he's likely to be one of the few people who continue to eat well when the world is on its last legs (assuming we haven't destroyed all plant and animal life, too). Lucky for us, he chronicles his adventures on his blog, \u003ca href=\"http://honest-food.net/\" title=\"Hunter Angler Gardener Cook\">Hunter Angler Gardener Cook\u003c/a>, and is about to release a cookbook/wild food guide, \u003ca href=\"http://www.powells.com/biblio?isbn=978-1-60529-320-2\" title=\"Preorder Hunt Gather Cook\">Hunt Gather Cook\u003c/a>.\u003c/p>\n\u003cp>I'm excited to interview Hank about his new book and learning to forage in the Bay Area, an area that is teeming with wild edibles. He was also generous enough to provide a recipe for \u003cem>Fennel and Tomato Pasta Sauce\u003c/em>, which you will find at the end of the interview.\u003c/p>\n\u003cp>Happy foraging!\u003c/p>\n\u003cp>\u003cstrong>How do you define \"foraging?\" What sort of things do foragers do? \u003c/strong>\u003c/p>\n\u003cp>I think of foraging as the gathering of wild plants and mushrooms, and, to a lesser extent, shellfish such as clams and mussels. For me, foraging is when you go looking for things that don’t run away. Hunting and fishing involves catching more mobile fare.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Foraging can be as easy as eating the weeds around your house -- you’ll likely find dandelion, wild lettuce, chickweed, plantain, wild mustard and possibly wild onions and salsify root in vacant lots and yards around the Bay Area. Or, foraging can be as tough as digging giant geoduck clams (pronounced \u003cem>gooey-duck\u003c/em>), which live three feet under the sand and are only accessible at extreme low tides a few times each year. Picking berries is easy. Picking owl limpets off storm-tossed rocks in Bodega Bay is not.\u003c/p>\n\u003cp> \u003cstrong>Foraging has become more popular over the past few years. Any ideas why? \u003c/strong>\u003c/p>\n\u003cp>People are yearning to be closer to their food, to know where it comes from and to eat with a sense of place on the plate. To eat abalone is to be Californian. To eat wild rice is to link yourself to the great Northwoods of Minnesota, Wisconsin and Michigan. Nothing is more local, more seasonal -- and, when done responsibly, more sustainable -- than incorporating wild food into your diet. \u003c/p>\n\u003cp>Foraging gets you out into the world, into the fresh air and into close contact with Nature. We are all so busy that maybe the simple act of hiking with a purpose provides the spark we need to get the hell away from the computer, whether it’s to bring back huckleberries for a pie or a deer for a full winter’s worth of meals. Foraging allows us to flirt with the wild. \u003c/p>\n\u003cp>I can walk nearly anywhere and spot edible plants and animals. Knowing that not everyone possesses that skill is a heady, powerful rush. I know I am not alone in that feeling, and many new foragers describe something similar to me when they find a good stash of nettles, or morels, or butter clams.\u003cbr>\n \u003cbr>\n\u003cstrong>What can a Bay Area person find in their area? Any ideas for tasty things the average Joe or Jane should keep an eye out for? \u003c/strong> \u003c/p>\n\u003cp>\"Yard weeds\" are a great place to start. I wrote a \u003ca href=\"http://honest-food.net/2010/02/19/eat-your-lawn/\" title=\"Lawn Foraging Help\">primer on lawn foraging\u003c/a> a while back that runs through the basics. Mostly these are salad greens, and right now is prime time for them all.\u003c/p>\n\u003cp>Blackberries are a good one. Everyone knows what they look like, and they are everywhere. Put on some gloves and get out there in July and August. We also have great huckleberry picking around here. Huckleberries are a lot like blueberries, only a little spicier, a little more tart. There are \u003ca href=\"http://honest-food.net/2010/09/03/berries-of-the-coastal-range/\" title=\"Foraging Coastal Berries\">other berries around, too\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://honest-food.net/2010/07/25/playing-with-fennel/\" title=\"Foraging Fennel\">Fennel is another easy one\u003c/a>. Fennel is native to the Mediterranean, but it was brought to California by Italian immigrants a century ago and has naturalized here. It is the same fennel you get in the store, only denser and more flavorful; it will not have big, fat bulbs, though.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/salad-side-view.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/salad-side-view.jpg\" alt=\"Foraged Salad\" title=\"Foraged Salad\" width=\"450\" height=\"285\" class=\"aligncenter size-full wp-image-23623\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Are there any dangerous foods that locals should avoid? What are your thoughts on the general dangers of foraging? \u003c/strong> \u003c/p>\n\u003cp>Everything has its dangers. Mushrooms, especially. I came very close to poisoning myself recently. I thought I had a fried-chicken mushroom: It met every descriptor, except the \u003ca href=\"http://www.mushroomexpert.com/spore_print.html\" title=\"What is a spore print\">spore print\u003c/a>. Had I been foolish enough to not take a spore print, who knows what might have happened? That said, chanterelles and morels are pretty easy to identify. Buy a good guidebook (I recommend David Arora’s \u003ca href=\"http://www.amazon.com/gp/product/0898153883?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0898153883\" rel=\"nofollow\" title=\"Mushroom Hunting Guidebook\">All that the Rain Promises and More\u003c/a>), learn it, and go slow.\u003c/p>\n\u003cp>This is also true for plants. There are lots of good guidebooks for West Coast foraging. Pick one up and study it, and then bring it into the field with you. Never eat something you \u003cstrong>cannot absolutely identify\u003c/strong>. \u003c/p>\n\u003cp>You will also meet up with ticks, bees, wasps, and, occasionally, rattlesnakes. It’s an occupational hazard. Bears and lions are around in the mountains, too, but they will not generally bother you. I’ve seen both animals several times while foraging. I gotta admit I was a little unnerved by the kitty, though. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shaking-fennel-pollen.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/shaking-fennel-pollen.jpg\" alt=\"Shaking Fennel Pollen\" title=\"Shaking Fennel Pollen\" width=\"450\" height=\"276\" class=\"aligncenter size-full wp-image-23624\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Say a person wants to learn more about foraging before setting out on their own. Where should they go for more information? Should they take lessons or go on foraging walks? Where can they find such a thing? \u003c/strong> \u003c/p>\n\u003cp>I know that some people do conduct foraging walks, but I have not been on one since I was 11 years old -- and that was in New Jersey. I’d contact \u003ca href=\"http://foragesf.com/\" title=\"Bay Area Foraging\">Iso Rabins with Forage SF\u003c/a> for more on that one. As for me, I learned everything I know from experience, from books, and from being with knowledgeable friends. If you are into mushrooms, however, there are several \u003ca href=\"http://www.mssf.org/\" title=\"Mycological Society of San Francisco\">excellent mycological societies around the Bay Area\u003c/a>. Join one, go on a foray, and learn. It’s a cool experience. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/book-ad.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/book-ad-247x300.png\" alt=\"Hunt Gather Cook\" title=\"Hunt Gather Cook\" width=\"247\" height=\"300\" class=\"alignleft size-medium wp-image-23622\">\u003c/a>\u003cstrong>Can you tell us a little bit about your book? What topics does it cover? Will a Bay Area person be able to put it to good use? How about a person in other parts of the country? \u003c/strong> \u003c/p>\n\u003cp>The book is called \u003ca href=\"http://honest-food.net/2010/12/13/my-book-edges-toward-reality/\" title=\"Foraging Cookbook\">Hunt, Gather, Cook: Finding the Forgotten Feast\u003c/a>, and it is intended as a guide and cookbook for anyone who wants to make wild foods part of their diet -- or for someone who already does fish, forage or hunt, this book will help expand their knowledge. A lot of people just forage, but don’t hunt or fish. A lot of hunters don’t know much about foraging, and a lot of anglers don’t understand hunting. This book brings it all together, with recipes at the end of each chapter. Some of those recipes are basic, like buttermilk fried rabbit, but others push the edges of wild game cooking, like wild boar liver crème caramel.\u003c/p>\n\u003cp>But I think the most important, the most unique piece of this book is the hunting section. Very few books have ever been written for adults who want to start hunting but have no idea how to go about it. Most intro-to-hunting books are geared for little kids. I include extended chapters on everything from hunting rabbits to deer to waterfowl, wild boar and upland game such as pheasants. Not a week goes by when I don’t receive an email from a reader of my blog who wants more information about how to start hunting. This book is an attempt to help.\u003c/p>\n\u003cp>As for the Bay Area, it is an integral part of my blog, \u003ca href=\"http://honest-food.net/about/\" title=\"Hank Shaw's Food Blog\">Hunter Angler Gardener Cook\u003c/a>, and since the book is an outgrowth of the blog, it follows that anyone living in the region will get a lot out of the book. There is not one chapter that is not relevant to someone living in NorCal. \u003c/p>\n\u003cp>That said, I have lived (and fished, hunted and foraged) in New Jersey, New York, Virginia, Minnesota and Wisconsin, and I have visited many other states in search of wild food. Just as there is no chapter that excludes California, no chapter excludes the rest of the country as well. Sure, there may not be highbush cranberries here in NorCal, but the Midwest doesn’t have manzanita or madrone. I write about all of them. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/huckleberry-muffins-tray.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/huckleberry-muffins-tray.jpg\" alt=\"Huckleberry Muffins\" title=\"Huckleberry Muffins\" width=\"450\" height=\"299\" class=\"aligncenter size-full wp-image-23625\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>When does the book come out, and where can we get more information? \u003c/strong> \u003c/p>\n\u003cp>\u003cem> Hunt, Gather, Cook\u003c/em> comes out May 26. It is already available for pre-order on the various online booksellers such as \u003ca href=\"http://www.amazon.com/gp/product/1605293202?ie=UTF8&tag=hunanggarcoo-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1605293202\" title=\"Hunt Gather Cook\" rel=\"nofollow\">Amazon.com\u003c/a> and \u003ca href=\"http://www.powells.com/biblio?isbn=978-1-60529-320-2\" title=\"Preorder Hunt Gather Cook\" rel=\"nofollow\">Powell’s\u003c/a>. Once the book is released, I will be setting up a series of events in the Bay Area and beyond -- cooking demos, readings, even fishing and foraging trips. You can get updated information about both the book and where I will be doing events on my blog, \u003ca href=\"http://honest-food.net/\" title=\"Honest Food\">Honest-food.net\u003c/a>, and by following me on Twitter under \u003ca href=\"http://twitter.com/#!/hank_shaw\" title=\"Hank Shaw Twitter\">@Hank_Shaw\u003c/a>.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Fennel and Tomato Pasta Sauce\u003c/strong>\u003cbr>\n\u003cem>By Hank Shaw, Hunter Angler Gardener Cook\u003c/em>\u003c/p>\n\u003cp>Tomatoes and fennel pair well together, and this recipe is wonderful with the baby fennel that is sprouting all over the Bay Area right now. The sauce gets an added anise hit with a splash of \u003ca href=\"http://www.greecefoods.com/ouzo/\" title=\"What Is Ouzo\">Ouzo\u003c/a> or \u003ca href=\"http://www.foodreference.com/html/a-pernod.html\" title=\"What Is Pernod\">Pernod\u003c/a>, just to liven things up.\u003c/p>\n\u003cp>It is a great vegetarian sauce to serve with pasta, ideally a long pasta like spaghetti, bucatini or even homemade tagliatelle. Once you make the sauce, it will store in the fridge for 10 days or so. You can also freeze it.\u003cbr>\n\u003cem>Serves 6-8\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n4 tablespoons olive oil\u003cbr>\n1 cup wild fennel, finely chopped\u003cbr>\n1/2 onion, finely chopped\u003cbr>\n1 garlic clove, chopped\u003cbr>\n1/4 cup ouzo or other anise-flavored liqueur\u003cbr>\n1 quart tomato sauce or crushed tomatoes\u003cbr>\n1 tablespoon honey\u003cbr>\n1 tablespoon mint or lemon verbena, chopped\u003cbr>\nSalt to taste\u003cbr>\nPecorino cheese to garnish\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\n1. Heat the olive oil over medium-high heat in a wide, deep pan or a large pot. When the oil is hot, add the fennel and onion and saute for 4-5 minutes, until the veggies are translucent. Don’t let the veggies brown — turn down the heat if you need to. Add the garlic and saute for another minute or two.\u003c/p>\n\u003cp>2. Pour in the ouzo and let this boil until it is reduced by half. Add the crushed tomatoes, honey and mint and mix well. Taste for salt and add some if needed. Let this simmer gently for 30 minutes. \u003c/p>\n\u003cp>3. Put the sauce into a blender or food processor and puree. Pour the blended sauce back into the pot and bring to a simmer. You’re ready to serve. This is a powerful sauce, so use less than you think you need at first. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"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.",
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"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>",
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"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?",
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"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",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"science-friday": {
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