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"bio": "\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.",
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"bio": "Maria Finn lives on a floating houseboat in Sausalito, where she grows a rooftop container garden, despite the salty winds. She’s the author of the book, \u003ca href=\"http://www.bookpassage.com/book/9780789320278\">“A Little Piece of Earth, How to Grow Your Own Food in Small Spaces\u003c/a>” (Rizzoli, 2010), and the memoir, \u003ca href=\"http://www.bookpassage.com/book/9781565125179\">“Hold Me Tight and Tango Me Home”\u003c/a> (Algonquin Books, 2010) , which is in development for a television series with Fox Studios. Her novel-in-progress, “Sea Legs and Fish Nets,” loosely based on her experiences working on an all female fishing boat in Alaska, is a finalist for the Pen/Bellwether Prize, founded by Barbara Kingsolver for novels that address issues of social justice. She writes for Sunset Magazine, Afar Magazine, The Wall Street Journal, and many other publications. Visit her website at \u003ca href=\"http://www.mariafinn.com/\">mariafinn.com\u003c/a> and follow her on Twitter \u003ca href=\"https://twitter.com/#!/mariafinn\">@mariafinn\u003c/a>.",
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"disqusTitle": "Top Food Stories and Trends of 2012",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/food-trends-20122.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/food-trends-20122.jpg\" alt=\"Food Trends 2012. Photo collage by Wendy Goodfriend\" title=\"Food Trends 2012. Photo collage by Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-53722\">\u003c/a>\u003cbr>\n\u003cem>Photo collage by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Delicious, or disgusting? The top food stories and trends of this year offered plenty of both. While the rest of the country worried about pink slime and contaminated peanuts, and dealt with the fallout of a devastating drought and a stalled farm bill, San Francisco debated its upcoming bans of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/09/last-hurrah-for-foie-gras/\">foie gras\u003c/a> and plastic shopping bags. \u003c/p>\n\u003cp>This was the year that big money and the usually New York-centric food media finally started to notice that our local food scene is no longer just \u003ca href=\"http://newyork.grubstreet.com/2009/10/ten_things_anthony_bourdain_an.html\">figs on a plate\u003c/a> or (humanely-raised) \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2009/09/03/did-nate-appleman-diss-san-francisco/\">tripe in a bowl\u003c/a> if, really, it ever was, for those of us who live and eat here every day. A few of our local stars decamped for the \u003ca href=\"http://www.sfgate.com/food/article/Citizen-Cake-s-Elizabeth-Falkner-leaving-for-N-Y-3603021.php\">Big Apple\u003c/a>. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Big music festivals\u003c/a> found that concert-goers now come as much for the food and drink as for the headliners, while other \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">food-centric street festivals\u003c/a> proved that standing in line for Korean tacos, Himalayan dumplings, or Mexican huaraches could be the main event. \u003c/p>\n\u003cp>Coconut water and kale chips went from trendy to kiddie, and doughnuts (and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">bagels\u003c/a>) became the new cupcakes, at least in the East Bay, where everyone, it seemed, opened a bakery this year. So here, looking back on a year's worth of columns from NPR, Bay Area Bites, and the rest of the media from the Bay Area and beyond, some reflections on what went right (and wrong) in food in 2012.\u003c/p>\n\u003cp>\u003cstrong>Don't They Have Chinese Food in New York City?\u003c/strong>\u003cbr>\nWhat do New Yorkers really, really want? To wait in line for hours and hours, drinking free keg beer, for the chance to numb their tastebuds and sear their gullets with the likes of kung pao pastrami and pork-laden mapo tofu at what even Pete \u003ca href=\"http://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html\">\"Guy Fieri, You're Dead to Me\u003c/a>\" Wells called the city's \u003ca href=\"http://www.nytimes.com/2012/12/26/dining/reviews/12-restaurant-triumphs-of-2012.html\">most exciting new restaurant\u003c/a>. Sorry, Gotham, but your hot ticket is our Tuesday night take-out. \u003ca href=\"http://www.missionchinesefood.com\">Mission Chinese Food\u003c/a> got its start as a quirky pop-up sharing kitchen and table space with a Mission Street Cantonese joint, and we know that \u003ca href=\"http://www.gq.com/food-travel/restaurants-and-bars/201212/danny-bowien-interview-mission-chinese-profile\">GQ darling\u003c/a> chef Danny Bowien will always love us best. Even better than those black-vinegar peanuts? That in two years, the restaurant, which donates 75 cents for every entree, has raised almost $170,000 for the \u003ca href=\"http://www.sffoodbank.org/\">SF Food Bank\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Take Our Plastic Bags, Take Our Foie Gras, But Hands Off Our Sodas\u003c/strong>\u003cbr>\nWhile New Yorkers kvelled about \u003ca href=\"http://gothamist.com/2012/09/14/hes_not_my_nanny_new_yorkers_react.php\">\"Nanny Bloomberg's\"\u003c/a> attempt to limit their Big Gulp consumption, San Francisco took October's ordinance against plastic shopping bags in stride. A 10 cent nuisance fee for paper bags encouraged city dwellers to make reusable bags as much a part of daily baggage as cellphones and keys. And where San Fran goes, Oakland will follow: On January 1, Alameda County joins the \u003ca href=\"http://sanfrancisco.cbslocal.com/2012/12/29/alameda-county-joins-plastic-bag-ban/\">plastic bag ban\u003c/a>. \u003c/p>\n\u003cp>In July, the gavage (force-feeding) method of fattening geese and ducks became illegal in California, wiping foie gras off menus, shutting down foie gras production statewide, and inspiring a disproportionally large amount of media coverage, like this soul-searching piece by L.A. Times writer Ed Lebowitz in \u003ca href=\"http://www.theatlantic.com/magazine/archive/2012/07/the-last-days-of-foie-gras/309009/\">The Atlantic\u003c/a>. Hot on the heels of Humphry Slocombe's last-chance \u003ca href=\"https://twitter.com/humphryslocombe/status/211912227194806272\">foie-gras ice cream sandwiches\u003c/a> was the \u003ca href=\"http://www.sfgate.com/restaurants/article/Presidio-Social-Club-pulls-foie-gras-3724123.php\">well-publicized attempt\u003c/a> by the Presidio Social Club to circumvent the ban. (Their argument--that the restaurant, located in the Presidio, was on federal land and thus not subject to state regulations--didn't fly, and the restaurant took foie gras off its menu shortly thereafter.) Meanwhile, \u003ca href=\"http://www.nbcbayarea.com/news/local/Richmond-Soda-Tax-177591311.html\">Richmond residents defeated Measure N\u003c/a>, a proposed penny-per-ounce tax on sodas and other high-sugar drinks, after the American Beverage Association poured over $2.5 million into a \"No on N\" campaign. \u003c/p>\n\u003cp>\u003cstrong>Backyard Chickens Jumped the Shark\u003c/strong>\u003cbr>\nOK, not really. We like waking up to the clucking of our blond, bosomy Buff Orpingtons just as much as the next soft-hearted urban homesteader. But when Williams-Sonoma's new \u003ca href=\"http://www.williams-sonoma.com/shop/agrarian-garden/\">Agrarian\u003c/a> catalog category started offering a \u003ca href=\"http://www.williams-sonoma.com/products/reclaimed-rustic-coop-with-artwork/\">Reclaimed Rustic Chicken Coop\u003c/a>, \"built by hand using reclaimed redwood and decorated with a hand-painted rooster\" for $759.95, we did wonder if there wasn't some truth to this Deadspin writer's \u003ca href=\"http://deadspin.com/5959212\">hilariously bitter rant\u003c/a> about the San Francisco-based retailer. And just as you shouldn't plant veggies in untested urban soil, so you might want to consider where your cute, free-range city birds are scratching. A recent New York City study found \u003ca href=\"http://www.nytimes.com/2012/10/10/dining/worries-about-lead-for-new-yorks-garden-fresh-eggs.html\">high lead levels\u003c/a> in eggs from community-garden chickens. \u003c/p>\n\u003cp>\u003cstrong>Big Money Found Our Local Favorites\u003c/strong>\u003cbr>\nStarbucks spent $100 million to buy Bay Area-based bakery-cafe chain \u003ca href=\"http://www.sfgate.com/business/article/Bay-Area-s-La-Boulange-bakery-sold-to-Starbucks-3608539.php\">La Boulange\u003c/a>, while venture capitalists True Ventures and Index Ventures poured \u003ca href=\"http://www.wired.com/business/2012/10/blue-bottle-cashes-in/\">$20 million in funding\u003c/a> into Oakland's Blue Bottle Coffee. A German conglomerate, Joh. A. Benckiser, bought Peet's for nearly $1 billion. South Park's\u003ca href=\"http://www.huffingtonpost.com/2012/08/21/american-grilled-cheese-kitchen_n_1819013.html\"> American Grilled Cheese Kitchen\u003c/a> won a $250K grant from Chase as a winner of their \u003ca href=\"https://www.missionsmallbusiness.com/\">Mission: Small Business\u003c/a> competition. And tech money did more than just fuel impossible rents, $18 pizzas, and another round of \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/09/14/the-rise-of-the-13-cocktail/\">$13 Corpse Revivers\u003c/a>: business partners Todd Masonis and Cameron Ring poured their big software-company payoff into \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/10/dandelion-chocolate-raises-the-bar/\">Dandelion Chocolate\u003c/a>, a small-batch bean-to-bar operation. After starting the business in Dogpatch, they turned a former auto-repair place on Valencia Street into a full-service chocolate factory and shop just in time for holiday shopping, offering cool stuff like this \u003ca href=\"http://www.dandelionchocolate.com/2012/11/20/pirates-poems-sea-salt-chocolate/\">chapbook and chocolate combination\u003c/a>, produced with neighboring writing center \u003ca href=\"http://826valencia.org/\">826 Valencia\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>And Small-Money Operations Got the Nod from Jerry Brown\u003c/strong>\u003cbr>\nIn September, Gov. Brown approved \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201120120AB1616\">AB 1616\u003c/a>, the \"cottage food law\" that allows for home production and less stringent health-department regulation for typically non-hazardous foods such as bread, pastries, dry pasta, granola, jam, honey, candy, coffee beans, spice blends and more. \"Cottage food\" industries for such items now don't require a commercial kitchen, as long as the businesses don't do more than $35K/year in gross sales this year. You still can't make hot or ready-to-eat foods or highly perishable items without full regulation and a commercial kitchen, which meant that Forage SF's very popular but renegade \u003ca href=\"http://foragesf.com/market/\">Underground Market\u003c/a> ended its 3-year run with a final food blitz on December 22.\u003cbr>\n\u003cstrong>\u003cbr>\nPut a Hole in It\u003c/strong>\u003cbr>\nThe East Bay, in particular, had a doughnut-and-bagel renaissance this year, with the opening of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">Beauty's Bagels and Authentic Bagel Company\u003c/a>, plus \u003ca href=\"http://baronbaking.com/\">Baron Baking\u003c/a>, \u003ca href=\"http://www.facebook.com/DoughnutDolly\">Doughnut Dolly\u003c/a>, and \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/donut-logic.htm\">Doughnut Savant\u003c/a>. Meanwhile, the newly opened \u003ca href=\"http://www.sweetbarbakery.com/\">Sweet Bar Bakery\u003c/a> drew crowds for its I-can't-believe-they're-vegan \"faux-nuts,\" a baked doughnut-like pastry that owner Mani Niall invented while working in Hollywood. It was just one of many small food businesses that opened this year thanks to crowd-sourced fundraising campaigns. Later this year, look for a revival of \u003ca href=\"http:www.charleschocolates.com\">Charles Chocolates\u003c/a>, which used Kickstarter to raise both money and public awareness that the much-missed chocolatier was planning a comeback. \u003c/p>\n\u003cp>\u003cstrong>Who's Playing? Who Cares? We're Here for the Lamb Poutine\u003c/strong>\u003cbr>\n2012 was the year Outside Lands and other big-draw music and entertainment festivals around the Bay became \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">as much about the food\u003c/a> as the entertainment, as anyone who spent time at John Fink's mini-empire \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">Outside Lambs\u003c/a> can attest. Oakland's Eat Real Festival was better than ever and La Cocina's Street Food Festival was bigger, with a fun, if chilly \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a> added on. \u003c/p>\n\u003cp>\u003cstrong>You Like Us, You Really Like Us\u003c/strong>\u003cbr>\nDanny Bowien was definitely a cool cat in the San Francisco chef scene, but it wasn't until he and his long locks showed up on the Lower East Side to open an outpost of Mission Chinese Food in New York that his celebrity-chefdom flamed hotter than one of his own plates of cumin-spiced lamb. And this year, after moving, then closing, her restaurant and bakery Citizen Cake, California native and longtime San Franciscan Elizabeth Falkner resurfaced in Brooklyn, opening \u003ca href=\"http://krescendobrooklyn.com/\">Krescendo\u003c/a>, a pizza place. Still, the Bay Area felt some more love than usual from the national media this year, as Travel and Leisure's Adam Sachs sang the praises of a \u003ca href=\"http://www.travelandleisure.com/articles/a-new-crop-of-san-francisco-restaurants\">a new crop of (mostly Mission-centric) San Francisco restaurants\u003c/a>, including Bar Tartine, Craftsman+Wolves, St Vincent, Outerlands, Park Tavern, Benu, Rich Table, and others, and Bon Appetit dubbed Pacific Heights' State Bird Provisions as its \u003ca href=\"http://www.bonappetit.com/restaurants-travel/2012/09/state-bird-hot-ten\">2012 Restaurant of the Year\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Smart Choices for Brain Food\u003c/strong>\u003cbr>\nWith dispiriting reminders that seafood mislabeling and ocean depredation continues around the world, KQED and other local publications helped raise the profile of sustainable fishing and seafood consumption, with pieces like \u003ca href=\"http://science.kqed.org/quest/2012/11/09/nothing-fishy-about-sustainable-seafood/\">Nothing Fishy About Sustainable Seafood\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/31/the-whole-fish-snout-to-tail-movement-meet-gills-to-adipose-fin/\">The Whole Fish: Snout to Tail Movement Meets Gill to Adipose Fin\u003c/a>, and \u003ca href=\"http://www.ediblecommunities.com/eastbay/summer-2012/whats-cooking-with-sustainable-seafood.htm\">What's Cooking with Sustainable Seafood?\u003c/a>\u003c/p>\n\n",
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"excerpt": "Plastic bags, foie gras, soda taxes, backyard chickens, sustainable seafood: they all made it to the headlines this year. See the best and worst of 2012's food news and trends as we head into the new year. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/food-trends-20122.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/01/food-trends-20122.jpg\" alt=\"Food Trends 2012. Photo collage by Wendy Goodfriend\" title=\"Food Trends 2012. Photo collage by Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-53722\">\u003c/a>\u003cbr>\n\u003cem>Photo collage by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Delicious, or disgusting? The top food stories and trends of this year offered plenty of both. While the rest of the country worried about pink slime and contaminated peanuts, and dealt with the fallout of a devastating drought and a stalled farm bill, San Francisco debated its upcoming bans of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/09/last-hurrah-for-foie-gras/\">foie gras\u003c/a> and plastic shopping bags. \u003c/p>\n\u003cp>This was the year that big money and the usually New York-centric food media finally started to notice that our local food scene is no longer just \u003ca href=\"http://newyork.grubstreet.com/2009/10/ten_things_anthony_bourdain_an.html\">figs on a plate\u003c/a> or (humanely-raised) \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2009/09/03/did-nate-appleman-diss-san-francisco/\">tripe in a bowl\u003c/a> if, really, it ever was, for those of us who live and eat here every day. A few of our local stars decamped for the \u003ca href=\"http://www.sfgate.com/food/article/Citizen-Cake-s-Elizabeth-Falkner-leaving-for-N-Y-3603021.php\">Big Apple\u003c/a>. \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Big music festivals\u003c/a> found that concert-goers now come as much for the food and drink as for the headliners, while other \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">food-centric street festivals\u003c/a> proved that standing in line for Korean tacos, Himalayan dumplings, or Mexican huaraches could be the main event. \u003c/p>\n\u003cp>Coconut water and kale chips went from trendy to kiddie, and doughnuts (and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">bagels\u003c/a>) became the new cupcakes, at least in the East Bay, where everyone, it seemed, opened a bakery this year. So here, looking back on a year's worth of columns from NPR, Bay Area Bites, and the rest of the media from the Bay Area and beyond, some reflections on what went right (and wrong) in food in 2012.\u003c/p>\n\u003cp>\u003cstrong>Don't They Have Chinese Food in New York City?\u003c/strong>\u003cbr>\nWhat do New Yorkers really, really want? To wait in line for hours and hours, drinking free keg beer, for the chance to numb their tastebuds and sear their gullets with the likes of kung pao pastrami and pork-laden mapo tofu at what even Pete \u003ca href=\"http://www.nytimes.com/2012/11/14/dining/reviews/restaurant-review-guys-american-kitchen-bar-in-times-square.html\">\"Guy Fieri, You're Dead to Me\u003c/a>\" Wells called the city's \u003ca href=\"http://www.nytimes.com/2012/12/26/dining/reviews/12-restaurant-triumphs-of-2012.html\">most exciting new restaurant\u003c/a>. Sorry, Gotham, but your hot ticket is our Tuesday night take-out. \u003ca href=\"http://www.missionchinesefood.com\">Mission Chinese Food\u003c/a> got its start as a quirky pop-up sharing kitchen and table space with a Mission Street Cantonese joint, and we know that \u003ca href=\"http://www.gq.com/food-travel/restaurants-and-bars/201212/danny-bowien-interview-mission-chinese-profile\">GQ darling\u003c/a> chef Danny Bowien will always love us best. Even better than those black-vinegar peanuts? That in two years, the restaurant, which donates 75 cents for every entree, has raised almost $170,000 for the \u003ca href=\"http://www.sffoodbank.org/\">SF Food Bank\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Take Our Plastic Bags, Take Our Foie Gras, But Hands Off Our Sodas\u003c/strong>\u003cbr>\nWhile New Yorkers kvelled about \u003ca href=\"http://gothamist.com/2012/09/14/hes_not_my_nanny_new_yorkers_react.php\">\"Nanny Bloomberg's\"\u003c/a> attempt to limit their Big Gulp consumption, San Francisco took October's ordinance against plastic shopping bags in stride. A 10 cent nuisance fee for paper bags encouraged city dwellers to make reusable bags as much a part of daily baggage as cellphones and keys. And where San Fran goes, Oakland will follow: On January 1, Alameda County joins the \u003ca href=\"http://sanfrancisco.cbslocal.com/2012/12/29/alameda-county-joins-plastic-bag-ban/\">plastic bag ban\u003c/a>. \u003c/p>\n\u003cp>In July, the gavage (force-feeding) method of fattening geese and ducks became illegal in California, wiping foie gras off menus, shutting down foie gras production statewide, and inspiring a disproportionally large amount of media coverage, like this soul-searching piece by L.A. Times writer Ed Lebowitz in \u003ca href=\"http://www.theatlantic.com/magazine/archive/2012/07/the-last-days-of-foie-gras/309009/\">The Atlantic\u003c/a>. Hot on the heels of Humphry Slocombe's last-chance \u003ca href=\"https://twitter.com/humphryslocombe/status/211912227194806272\">foie-gras ice cream sandwiches\u003c/a> was the \u003ca href=\"http://www.sfgate.com/restaurants/article/Presidio-Social-Club-pulls-foie-gras-3724123.php\">well-publicized attempt\u003c/a> by the Presidio Social Club to circumvent the ban. (Their argument--that the restaurant, located in the Presidio, was on federal land and thus not subject to state regulations--didn't fly, and the restaurant took foie gras off its menu shortly thereafter.) Meanwhile, \u003ca href=\"http://www.nbcbayarea.com/news/local/Richmond-Soda-Tax-177591311.html\">Richmond residents defeated Measure N\u003c/a>, a proposed penny-per-ounce tax on sodas and other high-sugar drinks, after the American Beverage Association poured over $2.5 million into a \"No on N\" campaign. \u003c/p>\n\u003cp>\u003cstrong>Backyard Chickens Jumped the Shark\u003c/strong>\u003cbr>\nOK, not really. We like waking up to the clucking of our blond, bosomy Buff Orpingtons just as much as the next soft-hearted urban homesteader. But when Williams-Sonoma's new \u003ca href=\"http://www.williams-sonoma.com/shop/agrarian-garden/\">Agrarian\u003c/a> catalog category started offering a \u003ca href=\"http://www.williams-sonoma.com/products/reclaimed-rustic-coop-with-artwork/\">Reclaimed Rustic Chicken Coop\u003c/a>, \"built by hand using reclaimed redwood and decorated with a hand-painted rooster\" for $759.95, we did wonder if there wasn't some truth to this Deadspin writer's \u003ca href=\"http://deadspin.com/5959212\">hilariously bitter rant\u003c/a> about the San Francisco-based retailer. And just as you shouldn't plant veggies in untested urban soil, so you might want to consider where your cute, free-range city birds are scratching. A recent New York City study found \u003ca href=\"http://www.nytimes.com/2012/10/10/dining/worries-about-lead-for-new-yorks-garden-fresh-eggs.html\">high lead levels\u003c/a> in eggs from community-garden chickens. \u003c/p>\n\u003cp>\u003cstrong>Big Money Found Our Local Favorites\u003c/strong>\u003cbr>\nStarbucks spent $100 million to buy Bay Area-based bakery-cafe chain \u003ca href=\"http://www.sfgate.com/business/article/Bay-Area-s-La-Boulange-bakery-sold-to-Starbucks-3608539.php\">La Boulange\u003c/a>, while venture capitalists True Ventures and Index Ventures poured \u003ca href=\"http://www.wired.com/business/2012/10/blue-bottle-cashes-in/\">$20 million in funding\u003c/a> into Oakland's Blue Bottle Coffee. A German conglomerate, Joh. A. Benckiser, bought Peet's for nearly $1 billion. South Park's\u003ca href=\"http://www.huffingtonpost.com/2012/08/21/american-grilled-cheese-kitchen_n_1819013.html\"> American Grilled Cheese Kitchen\u003c/a> won a $250K grant from Chase as a winner of their \u003ca href=\"https://www.missionsmallbusiness.com/\">Mission: Small Business\u003c/a> competition. And tech money did more than just fuel impossible rents, $18 pizzas, and another round of \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2011/09/14/the-rise-of-the-13-cocktail/\">$13 Corpse Revivers\u003c/a>: business partners Todd Masonis and Cameron Ring poured their big software-company payoff into \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/02/10/dandelion-chocolate-raises-the-bar/\">Dandelion Chocolate\u003c/a>, a small-batch bean-to-bar operation. After starting the business in Dogpatch, they turned a former auto-repair place on Valencia Street into a full-service chocolate factory and shop just in time for holiday shopping, offering cool stuff like this \u003ca href=\"http://www.dandelionchocolate.com/2012/11/20/pirates-poems-sea-salt-chocolate/\">chapbook and chocolate combination\u003c/a>, produced with neighboring writing center \u003ca href=\"http://826valencia.org/\">826 Valencia\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>And Small-Money Operations Got the Nod from Jerry Brown\u003c/strong>\u003cbr>\nIn September, Gov. Brown approved \u003ca href=\"http://leginfo.legislature.ca.gov/faces/billNavClient.xhtml?bill_id=201120120AB1616\">AB 1616\u003c/a>, the \"cottage food law\" that allows for home production and less stringent health-department regulation for typically non-hazardous foods such as bread, pastries, dry pasta, granola, jam, honey, candy, coffee beans, spice blends and more. \"Cottage food\" industries for such items now don't require a commercial kitchen, as long as the businesses don't do more than $35K/year in gross sales this year. You still can't make hot or ready-to-eat foods or highly perishable items without full regulation and a commercial kitchen, which meant that Forage SF's very popular but renegade \u003ca href=\"http://foragesf.com/market/\">Underground Market\u003c/a> ended its 3-year run with a final food blitz on December 22.\u003cbr>\n\u003cstrong>\u003cbr>\nPut a Hole in It\u003c/strong>\u003cbr>\nThe East Bay, in particular, had a doughnut-and-bagel renaissance this year, with the opening of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/11/26/east-bay-bagel-smackdown-beautys-vs-authentic-bagel-co/\">Beauty's Bagels and Authentic Bagel Company\u003c/a>, plus \u003ca href=\"http://baronbaking.com/\">Baron Baking\u003c/a>, \u003ca href=\"http://www.facebook.com/DoughnutDolly\">Doughnut Dolly\u003c/a>, and \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/donut-logic.htm\">Doughnut Savant\u003c/a>. Meanwhile, the newly opened \u003ca href=\"http://www.sweetbarbakery.com/\">Sweet Bar Bakery\u003c/a> drew crowds for its I-can't-believe-they're-vegan \"faux-nuts,\" a baked doughnut-like pastry that owner Mani Niall invented while working in Hollywood. It was just one of many small food businesses that opened this year thanks to crowd-sourced fundraising campaigns. Later this year, look for a revival of \u003ca href=\"http:www.charleschocolates.com\">Charles Chocolates\u003c/a>, which used Kickstarter to raise both money and public awareness that the much-missed chocolatier was planning a comeback. \u003c/p>\n\u003cp>\u003cstrong>Who's Playing? Who Cares? We're Here for the Lamb Poutine\u003c/strong>\u003cbr>\n2012 was the year Outside Lands and other big-draw music and entertainment festivals around the Bay became \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">as much about the food\u003c/a> as the entertainment, as anyone who spent time at John Fink's mini-empire \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">Outside Lambs\u003c/a> can attest. Oakland's Eat Real Festival was better than ever and La Cocina's Street Food Festival was bigger, with a fun, if chilly \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a> added on. \u003c/p>\n\u003cp>\u003cstrong>You Like Us, You Really Like Us\u003c/strong>\u003cbr>\nDanny Bowien was definitely a cool cat in the San Francisco chef scene, but it wasn't until he and his long locks showed up on the Lower East Side to open an outpost of Mission Chinese Food in New York that his celebrity-chefdom flamed hotter than one of his own plates of cumin-spiced lamb. And this year, after moving, then closing, her restaurant and bakery Citizen Cake, California native and longtime San Franciscan Elizabeth Falkner resurfaced in Brooklyn, opening \u003ca href=\"http://krescendobrooklyn.com/\">Krescendo\u003c/a>, a pizza place. Still, the Bay Area felt some more love than usual from the national media this year, as Travel and Leisure's Adam Sachs sang the praises of a \u003ca href=\"http://www.travelandleisure.com/articles/a-new-crop-of-san-francisco-restaurants\">a new crop of (mostly Mission-centric) San Francisco restaurants\u003c/a>, including Bar Tartine, Craftsman+Wolves, St Vincent, Outerlands, Park Tavern, Benu, Rich Table, and others, and Bon Appetit dubbed Pacific Heights' State Bird Provisions as its \u003ca href=\"http://www.bonappetit.com/restaurants-travel/2012/09/state-bird-hot-ten\">2012 Restaurant of the Year\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Smart Choices for Brain Food\u003c/strong>\u003cbr>\nWith dispiriting reminders that seafood mislabeling and ocean depredation continues around the world, KQED and other local publications helped raise the profile of sustainable fishing and seafood consumption, with pieces like \u003ca href=\"http://science.kqed.org/quest/2012/11/09/nothing-fishy-about-sustainable-seafood/\">Nothing Fishy About Sustainable Seafood\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/31/the-whole-fish-snout-to-tail-movement-meet-gills-to-adipose-fin/\">The Whole Fish: Snout to Tail Movement Meets Gill to Adipose Fin\u003c/a>, and \u003ca href=\"http://www.ediblecommunities.com/eastbay/summer-2012/whats-cooking-with-sustainable-seafood.htm\">What's Cooking with Sustainable Seafood?\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cheap Bubbly Or Expensive Sparkling Wine? Look To The Bubbles For Clues",
"title": "Cheap Bubbly Or Expensive Sparkling Wine? Look To The Bubbles For Clues",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_53694\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-nprfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-nprfood.jpg\" alt=\"The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose. Photo: iStockphoto.com\" title=\"The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose. Photo: iStockphoto.com\" width=\"560\" class=\"size-full wp-image-53694\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/31/167825026/cheap-bubbly-or-expensive-sparkling-wine-look-to-the-bubbles-for-clues\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's Morning Edition (12/31/12):\u003c/strong>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2012/12/20121231_me_03.mp3\"] \u003c/p>\n\u003cp>There's nothing like the distinctive \"pop\" of the uncorking of a bottle of bubbly to create a sense of celebration. Whether it's Dom Perignon or a $10 sparkling wine, bubbles add pizazz.\u003c/p>\n\u003cp>Sparkling-wine lovers sometimes point to the glittering streams of tiny bubbles as an important attribute. Why? Well, tiny bubbles are a sign of age, explains French chemist Gerard Liger-Belair, author of \u003ca href=\"http://www.amazon.com/Uncorked-Science-Champagne-G%C3%A9rard-Liger-Belair/dp/069115872X\" target=\"_blank\">\u003cem>Uncorked: The Science of Champagne\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\"Old champagnes always show tiny bubbles, mainly because they have aged several years and lost a significant amount of dissolved CO\u003csub>2\u003c/sub>, the gas that produces the bubbles,\" Liger-Belair told us in an email.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And what else can the bubbles tell you? Well, if the streams of bubbles remain down to the last sip, this can be a clue as to how it was produced.\u003c/p>\n\u003cp>If you listen to my story, you'll hear a tour with Fred Frank, third-generation winemaker at Chateau Frank, part of \u003ca href=\"http://www.drfrankwines.com/\">Dr. Konstantin Frank Vinifera Wine Cellars\u003c/a> in the Finger Lakes region of New York state. Frank uses the traditional \u003ca href=\"http://greatgrub.com/reference/methode_champenoise\">Champagne method\u003c/a> to produce his sparkling wines. It's a labor- and time-intensive process whereby each bottle goes through a second fermentation in the bottle. \"The benefit of this method is higher-quality sparkling wine,\" Frank says.\u003c/p>\n\u003cp>And one way that the sparkling wine produced in this method can distinguish itself in the flute is that the train of bubbles keeps streaming and streaming, down to the last sip.\u003c/p>\n\u003cp>So what's the science behind this? Liger-Belair said that by using the Champagne method, \"the [bubble-producing] CO\u003csub>2\u003c/sub> produced by yeast cannot escape into the atmosphere, and is kept mainly dissolved into [the] Champagne.\"\u003c/p>\n\u003cp>This is a sharp contrast to some cheap sparkling wines, where the CO\u003csub>2\u003c/sub> is sometimes injected into the wine, similar to the process used to create carbonated soft drinks. \"This produces big bubbles that dissipate quickly in the glass,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_53695\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne7.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne7.gif\" alt=\"On the left a 2005 Chateau Frank and on the right a mid-priced bottle of California bubbly. The Chateau Frank bubbles were noticeably tinier. Credit: NPR staff\" title=\"On the left a 2005 Chateau Frank and on the right a mid-priced bottle of California bubbly. The Chateau Frank bubbles were noticeably tinier. Credit: NPR staff .\" width=\"300\" class=\"size-full wp-image-53695\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On the left a 2005 Chateau Frank and on the right a mid-priced bottle of California bubbly. The Chateau Frank bubbles were noticeably tinier. Credit: NPR staff\u003c/figcaption>\u003c/figure>\n\u003cp>In full disclosure, we compared the bubble streams of a bottle of 2005 Chateau Frank and a mid-priced bottle of California bubbly. While the Chateau Frank bubbles were noticeably tinier, both produced multiple streams of bubbles that lasted a long while.\u003c/p>\n\u003cp>But here's one tip if you want to preserve the effervescence in every flute of bubbly: Pay attention to how you pour.\u003c/p>\n\u003cp>The traditional way is to pour Champagne straight down into the flute. But Liger-Belair says you may be losing thousands of bubbles this way.\u003c/p>\n\u003cp>In a \u003ca href=\"http://pubs.acs.org/doi/abs/10.1021/jf101239w\">study\u003c/a> published in \u003cem>The Journal of Agriculture and Food Chemistry,\u003c/em> Liger-Belair and some colleagues found that pouring champagne down the side of a tilted glass, similar to the way beer is poured, preserved about 25 percent more carbon dioxide.\u003c/p>\n\u003cp>This technique has not taken off in France, where Liger-Belair says no one wants to liken Champagne to beer. But scientifically, it's clear. If you want more bubbles — to tickle the tongue and transfer those wonderful aromas to your nose — try the tilted pour.\u003c/p>\n\u003cfigure id=\"attachment_53696\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-figure.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-figure.jpg\" alt=\"This time sequence illustrates a comparison of champagne being poured in the traditional method (left) and like beer (right) as seen with an infrared video camera. Image: Journal of Agricultural and Food Chemistry\" title=\"This time sequence illustrates a comparison of champagne being poured in the traditional method (left) and like beer (right) as seen with an infrared video camera. Image: Journal of Agricultural and Food Chemistry\" width=\"560\" class=\"size-full wp-image-53696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This time sequence illustrates a comparison of champagne being poured in the traditional method (left) and like beer (right) as seen with an infrared video camera. Image: Journal of Agricultural and Food Chemistry\u003c/figcaption>\u003c/figure>\n\u003cp>And while we're on the subject of French traditions, I should point out that if you listen to my story you'll hear about the kerfuffle over the use of the term Champagne.\u003c/p>\n\u003cp>The French are keen to point out that the term Champagne should only be used on the bottles of sparkling wines produced in the Champagne region of France. Champagne producers have launched a \u003ca href=\"http://champagne.us/\">campaign\u003c/a> in the U.S. to raise awareness of this issue.\u003c/p>\n\u003cp>In deference to this, Frank, a few years back, took the word Champagne off his label. Instead he references the Champagne method. And he says he's proud to promote his bottles of bubbly as sparkling wine from the Finger Lakes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Here are a few things to look for if you're trying to distinguish the age of your bottle of bubbly or the method by which it was made. And if you just want to get the most bang for your buck when it comes to preserving the bubbles, consider how you pour.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_53694\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-nprfood.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-nprfood.jpg\" alt=\"The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose. Photo: iStockphoto.com\" title=\"The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose. Photo: iStockphoto.com\" width=\"560\" class=\"size-full wp-image-53694\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bubbles in champagne tickle the tongue and transfer wonderful aromas to the nose. Photo: iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/31/167825026/cheap-bubbly-or-expensive-sparkling-wine-look-to-the-bubbles-for-clues\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Listen to the story from NPR's Morning Edition (12/31/12):\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>There's nothing like the distinctive \"pop\" of the uncorking of a bottle of bubbly to create a sense of celebration. Whether it's Dom Perignon or a $10 sparkling wine, bubbles add pizazz.\u003c/p>\n\u003cp>Sparkling-wine lovers sometimes point to the glittering streams of tiny bubbles as an important attribute. Why? Well, tiny bubbles are a sign of age, explains French chemist Gerard Liger-Belair, author of \u003ca href=\"http://www.amazon.com/Uncorked-Science-Champagne-G%C3%A9rard-Liger-Belair/dp/069115872X\" target=\"_blank\">\u003cem>Uncorked: The Science of Champagne\u003c/em>\u003c/a>.\u003c/p>\n\u003cp>\"Old champagnes always show tiny bubbles, mainly because they have aged several years and lost a significant amount of dissolved CO\u003csub>2\u003c/sub>, the gas that produces the bubbles,\" Liger-Belair told us in an email.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And what else can the bubbles tell you? Well, if the streams of bubbles remain down to the last sip, this can be a clue as to how it was produced.\u003c/p>\n\u003cp>If you listen to my story, you'll hear a tour with Fred Frank, third-generation winemaker at Chateau Frank, part of \u003ca href=\"http://www.drfrankwines.com/\">Dr. Konstantin Frank Vinifera Wine Cellars\u003c/a> in the Finger Lakes region of New York state. Frank uses the traditional \u003ca href=\"http://greatgrub.com/reference/methode_champenoise\">Champagne method\u003c/a> to produce his sparkling wines. It's a labor- and time-intensive process whereby each bottle goes through a second fermentation in the bottle. \"The benefit of this method is higher-quality sparkling wine,\" Frank says.\u003c/p>\n\u003cp>And one way that the sparkling wine produced in this method can distinguish itself in the flute is that the train of bubbles keeps streaming and streaming, down to the last sip.\u003c/p>\n\u003cp>So what's the science behind this? Liger-Belair said that by using the Champagne method, \"the [bubble-producing] CO\u003csub>2\u003c/sub> produced by yeast cannot escape into the atmosphere, and is kept mainly dissolved into [the] Champagne.\"\u003c/p>\n\u003cp>This is a sharp contrast to some cheap sparkling wines, where the CO\u003csub>2\u003c/sub> is sometimes injected into the wine, similar to the process used to create carbonated soft drinks. \"This produces big bubbles that dissipate quickly in the glass,\" he says.\u003c/p>\n\u003cfigure id=\"attachment_53695\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne7.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne7.gif\" alt=\"On the left a 2005 Chateau Frank and on the right a mid-priced bottle of California bubbly. The Chateau Frank bubbles were noticeably tinier. Credit: NPR staff\" title=\"On the left a 2005 Chateau Frank and on the right a mid-priced bottle of California bubbly. The Chateau Frank bubbles were noticeably tinier. Credit: NPR staff .\" width=\"300\" class=\"size-full wp-image-53695\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">On the left a 2005 Chateau Frank and on the right a mid-priced bottle of California bubbly. The Chateau Frank bubbles were noticeably tinier. Credit: NPR staff\u003c/figcaption>\u003c/figure>\n\u003cp>In full disclosure, we compared the bubble streams of a bottle of 2005 Chateau Frank and a mid-priced bottle of California bubbly. While the Chateau Frank bubbles were noticeably tinier, both produced multiple streams of bubbles that lasted a long while.\u003c/p>\n\u003cp>But here's one tip if you want to preserve the effervescence in every flute of bubbly: Pay attention to how you pour.\u003c/p>\n\u003cp>The traditional way is to pour Champagne straight down into the flute. But Liger-Belair says you may be losing thousands of bubbles this way.\u003c/p>\n\u003cp>In a \u003ca href=\"http://pubs.acs.org/doi/abs/10.1021/jf101239w\">study\u003c/a> published in \u003cem>The Journal of Agriculture and Food Chemistry,\u003c/em> Liger-Belair and some colleagues found that pouring champagne down the side of a tilted glass, similar to the way beer is poured, preserved about 25 percent more carbon dioxide.\u003c/p>\n\u003cp>This technique has not taken off in France, where Liger-Belair says no one wants to liken Champagne to beer. But scientifically, it's clear. If you want more bubbles — to tickle the tongue and transfer those wonderful aromas to your nose — try the tilted pour.\u003c/p>\n\u003cfigure id=\"attachment_53696\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-figure.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/champagne-figure.jpg\" alt=\"This time sequence illustrates a comparison of champagne being poured in the traditional method (left) and like beer (right) as seen with an infrared video camera. Image: Journal of Agricultural and Food Chemistry\" title=\"This time sequence illustrates a comparison of champagne being poured in the traditional method (left) and like beer (right) as seen with an infrared video camera. Image: Journal of Agricultural and Food Chemistry\" width=\"560\" class=\"size-full wp-image-53696\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This time sequence illustrates a comparison of champagne being poured in the traditional method (left) and like beer (right) as seen with an infrared video camera. Image: Journal of Agricultural and Food Chemistry\u003c/figcaption>\u003c/figure>\n\u003cp>And while we're on the subject of French traditions, I should point out that if you listen to my story you'll hear about the kerfuffle over the use of the term Champagne.\u003c/p>\n\u003cp>The French are keen to point out that the term Champagne should only be used on the bottles of sparkling wines produced in the Champagne region of France. Champagne producers have launched a \u003ca href=\"http://champagne.us/\">campaign\u003c/a> in the U.S. to raise awareness of this issue.\u003c/p>\n\u003cp>In deference to this, Frank, a few years back, took the word Champagne off his label. Instead he references the Champagne method. And he says he's proud to promote his bottles of bubbly as sparkling wine from the Finger Lakes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Smartphone Apps Offer Few Shortcuts For Those With Food Allergies",
"title": "Smartphone Apps Offer Few Shortcuts For Those With Food Allergies",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_53550\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/foodallergy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/foodallergy.jpg\" alt=\"The iTube platform, left, uses colorimetric assays and a smartphone-based digital reader to detect potential food allergen. A screen capture of the iTube App appears on the right. Photo: UCLA\" title=\"The iTube platform, left, uses colorimetric assays and a smartphone-based digital reader to detect potential food allergen. A screen capture of the iTube App appears on the right. Photo: UCLA\" width=\"560\" class=\"size-full wp-image-53550\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The iTube platform, left, uses colorimetric assays and a smartphone-based digital reader to detect potential food allergen. A screen capture of the iTube App appears on the right. Photo: UCLA\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Nancy Shute at \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/26/168082266/smarphone-apps-offer-few-shortcuts-for-those-with-food-allergies\">NPR's The Salt\u003c/a> (12/26/12)\u003c/strong>\u003c/p>\n\u003cp>Managing food allergies can be a pain, requiring lots of sleuthing of ingredients in restaurants and supermarkets. But people with potentially lethal allergies to nuts and other foods don't have much choice.\u003c/p>\n\u003cp>Dozens of smartphone apps offer to make that task easier. Doctors say, though, the apps now on the market just aren't reliable enough.\u003c/p>\n\u003cp>We here at The Salt got to thinking about food allergy apps when we ran across \u003ca href=\"http://www.ee.ucla.edu/people/faculty/faculty-directory/aydogan-ozcan\">Aydogan Ozcan\u003c/a>'s new smartphone-based food chemistry lab. The iTube uses a standard cellphone camera to analyze a food's chemical composition. A user need only pop a chunk of food into one of the two wee test tubes attached to the phone, wait 20 minutes, and — presto! — laboratory results, in parts per million.\u003c/p>\n\u003cp>Ozcan, a professor of electrical engineering and bioengineering at the University of California, Los Angeles, specializes in re-engineering cell phones into tools. He invented, for example, an inexpensive \u003ca href=\"http://www.nytimes.com/2009/11/08/business/08novel.html?partner=rss&emc=rss\">microscope\u003c/a> that could be used to test blood for malaria parasites or the HIV virus.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He envisions the iTube as a tool for schools, restaurants and, of course, parents of children with food allergies. Users of the minilab could upload their results to a personal database or share the results with people around the world to create a crowdsourced food allergy database.\u003c/p>\n\u003cp>Ozcan recently tested the iTube prototype with store-bought cookies and found that his device accurately identified the presence of peanuts. The \u003ca href=\"http://pubs.rsc.org/en/content/articlelanding/2012/LC/C2LC41152K\">results\u003c/a> are published online in the journal \u003cem>Lab on a Chip\u003c/em>.\u003c/p>\n\u003cp>Charmed as we are by this invention, we realized that when talking about life-threatening illnesses it would be good to talk to a doctor. So we called up \u003ca href=\"http://www.mountsinai.org/profiles/scott-h-sicherer\">Scott Sicherer\u003c/a>, a researcher at the Jaffe Food Allergy Institute at Mount Sinai Hospital in New York. He is not charmed at all.\u003c/p>\n\u003cp>\"I definitely have concerns and skepticism and warnings for my patients who use any of these things,\" he told The Salt. \"As far as I know, they are not accurate enough to rely on.\"\u003c/p>\n\u003cp>Food allergy apps on the market fall into three categories: food journals, to track foods eaten and symptoms; databases of food ingredients; and bar code scanners that can be used to determine food ingredients.\u003c/p>\n\u003cp>The food journals seem like they'd be harmless, since all the data comes from the person using them. But Sicherer says they could lead people to self-diagnose an allergy that isn't there and put themselves on needlessly restrictive diets. \"Talk to a doctor\" about symptoms, he says. \"Don't try to diagnose yourself. That's where people get themselves into trouble.\"\u003c/p>\n\u003cp>A scan of available iPhone and Android food database apps reveals lukewarm reviews, with people noting inconsistency between the apps and actual product labels. Given how often food manufacturers change products and ingredients, it seems like maintaining an accurate, comprehensive database for an app would be difficult at best. Sicherer says: \"When you're talking about your health and safety, you might not want to rely on that.\"\u003c/p>\n\u003cp>How about the bar code readers? They've been very successful for companies, such as Weight Watchers, that offer them to help people identify the calorie, fat, and fiber content in packaged foods.\u003c/p>\n\u003cp>But Sicherer dumps cold water on the notion of relying on these kinds of apps for finding potential allergens. \"There's a big difference if you're deciding if something's going to send you into [life-threatening] anaphylaxis, or if the calories are higher or lower. The margin of error is different.\"\u003c/p>\n\u003cp>Unfortunately, Sicherer says, the most reliable and simplest thing to do to avoid food allergens is still to \"read the label carefully, [and] ask questions in a restaurant.\"\u003c/p>\n\u003cp>Ozcan's lab on a phone looks like it could take care of the inaccuracy problem. But the prototype requires users to undertake a mini chemistry experiment. They would have to grind up the food, mix it in a test tube with hot water and a solvent, and then mix it with a series of testing liquids. That process takes about 20 minutes.\u003c/p>\n\u003cp>Imagine buying a brownie in a coffee shop and then going through that 20-minute drill. Suddenly asking the server \"Does this have nuts in it?\" seems like not such an ordeal. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Plenty of apps promise to make life easier for people with life-threatening allergies to nuts and other foods. One scientist even invented a smartphone-based lab to detect potential allergens. But asking \"Does that have nuts in it?\" may actually be a better and safer option than pulling out your phone.",
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"description": "Plenty of apps promise to make life easier for people with life-threatening allergies to nuts and other foods. One scientist even invented a smartphone-based lab to detect potential allergens. But asking "Does that have nuts in it?" may actually be a better and safer option than pulling out your phone.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_53550\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/foodallergy.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/foodallergy.jpg\" alt=\"The iTube platform, left, uses colorimetric assays and a smartphone-based digital reader to detect potential food allergen. A screen capture of the iTube App appears on the right. Photo: UCLA\" title=\"The iTube platform, left, uses colorimetric assays and a smartphone-based digital reader to detect potential food allergen. A screen capture of the iTube App appears on the right. Photo: UCLA\" width=\"560\" class=\"size-full wp-image-53550\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The iTube platform, left, uses colorimetric assays and a smartphone-based digital reader to detect potential food allergen. A screen capture of the iTube App appears on the right. Photo: UCLA\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Post by Nancy Shute at \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/26/168082266/smarphone-apps-offer-few-shortcuts-for-those-with-food-allergies\">NPR's The Salt\u003c/a> (12/26/12)\u003c/strong>\u003c/p>\n\u003cp>Managing food allergies can be a pain, requiring lots of sleuthing of ingredients in restaurants and supermarkets. But people with potentially lethal allergies to nuts and other foods don't have much choice.\u003c/p>\n\u003cp>Dozens of smartphone apps offer to make that task easier. Doctors say, though, the apps now on the market just aren't reliable enough.\u003c/p>\n\u003cp>We here at The Salt got to thinking about food allergy apps when we ran across \u003ca href=\"http://www.ee.ucla.edu/people/faculty/faculty-directory/aydogan-ozcan\">Aydogan Ozcan\u003c/a>'s new smartphone-based food chemistry lab. The iTube uses a standard cellphone camera to analyze a food's chemical composition. A user need only pop a chunk of food into one of the two wee test tubes attached to the phone, wait 20 minutes, and — presto! — laboratory results, in parts per million.\u003c/p>\n\u003cp>Ozcan, a professor of electrical engineering and bioengineering at the University of California, Los Angeles, specializes in re-engineering cell phones into tools. He invented, for example, an inexpensive \u003ca href=\"http://www.nytimes.com/2009/11/08/business/08novel.html?partner=rss&emc=rss\">microscope\u003c/a> that could be used to test blood for malaria parasites or the HIV virus.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He envisions the iTube as a tool for schools, restaurants and, of course, parents of children with food allergies. Users of the minilab could upload their results to a personal database or share the results with people around the world to create a crowdsourced food allergy database.\u003c/p>\n\u003cp>Ozcan recently tested the iTube prototype with store-bought cookies and found that his device accurately identified the presence of peanuts. The \u003ca href=\"http://pubs.rsc.org/en/content/articlelanding/2012/LC/C2LC41152K\">results\u003c/a> are published online in the journal \u003cem>Lab on a Chip\u003c/em>.\u003c/p>\n\u003cp>Charmed as we are by this invention, we realized that when talking about life-threatening illnesses it would be good to talk to a doctor. So we called up \u003ca href=\"http://www.mountsinai.org/profiles/scott-h-sicherer\">Scott Sicherer\u003c/a>, a researcher at the Jaffe Food Allergy Institute at Mount Sinai Hospital in New York. He is not charmed at all.\u003c/p>\n\u003cp>\"I definitely have concerns and skepticism and warnings for my patients who use any of these things,\" he told The Salt. \"As far as I know, they are not accurate enough to rely on.\"\u003c/p>\n\u003cp>Food allergy apps on the market fall into three categories: food journals, to track foods eaten and symptoms; databases of food ingredients; and bar code scanners that can be used to determine food ingredients.\u003c/p>\n\u003cp>The food journals seem like they'd be harmless, since all the data comes from the person using them. But Sicherer says they could lead people to self-diagnose an allergy that isn't there and put themselves on needlessly restrictive diets. \"Talk to a doctor\" about symptoms, he says. \"Don't try to diagnose yourself. That's where people get themselves into trouble.\"\u003c/p>\n\u003cp>A scan of available iPhone and Android food database apps reveals lukewarm reviews, with people noting inconsistency between the apps and actual product labels. Given how often food manufacturers change products and ingredients, it seems like maintaining an accurate, comprehensive database for an app would be difficult at best. Sicherer says: \"When you're talking about your health and safety, you might not want to rely on that.\"\u003c/p>\n\u003cp>How about the bar code readers? They've been very successful for companies, such as Weight Watchers, that offer them to help people identify the calorie, fat, and fiber content in packaged foods.\u003c/p>\n\u003cp>But Sicherer dumps cold water on the notion of relying on these kinds of apps for finding potential allergens. \"There's a big difference if you're deciding if something's going to send you into [life-threatening] anaphylaxis, or if the calories are higher or lower. The margin of error is different.\"\u003c/p>\n\u003cp>Unfortunately, Sicherer says, the most reliable and simplest thing to do to avoid food allergens is still to \"read the label carefully, [and] ask questions in a restaurant.\"\u003c/p>\n\u003cp>Ozcan's lab on a phone looks like it could take care of the inaccuracy problem. But the prototype requires users to undertake a mini chemistry experiment. They would have to grind up the food, mix it in a test tube with hot water and a solvent, and then mix it with a series of testing liquids. That process takes about 20 minutes.\u003c/p>\n\u003cp>Imagine buying a brownie in a coffee shop and then going through that 20-minute drill. Suddenly asking the server \"Does this have nuts in it?\" seems like not such an ordeal. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2012 \u003ca href=\"http://www.npr.org/\">National Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Not Just For Coffee Anymore: The Rise Of Caffeinated Foods",
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"content": "\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/17/167329109/not-just-for-coffee-anymore-the-rise-of-caffeinated-foods\">The Salt at NPR\u003c/a>\u003cbr>\n\u003cstrong>Listen to the story from NPR's All Things Considered (12/17/12):\u003c/strong>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2012/12/20121217_atc_09.mp3\"] \u003c/p>\n\u003cfigure id=\"attachment_52999\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/caffeine-foods_web1_custom-f70a57d79e01fea14d928880e1df00bc3299d3bc-s4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/caffeine-foods_web1_custom-f70a57d79e01fea14d928880e1df00bc3299d3bc-s4.jpg\" alt=\"The contents of a box of some of the new foods containing caffeine collected by the Center for Science in the Public Interest. Photo: Karen Castillo Farfán/NPR\" title=\"The contents of a box of some of the new foods containing caffeine collected by the Center for Science in the Public Interest. Photo: Karen Castillo Farfán/NPR\" width=\"560\" class=\"size-full wp-image-52999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The contents of a box of some of the new foods containing caffeine collected by the Center for Science in the Public Interest. Photo: Karen Castillo Farfán/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>That buzz from your morning cup of joe waning? How about a quick boost from caffeinated mints, gum, \u003ca href=\"http://www.perkyjerky.com/\">Perky Jerky\u003c/a> or, from the makers of Cracker Jack, coffee-flavored Cracker Jack'd snacks?\u003c/p>\n\u003cp>It's not just coffee and tea and soda anymore. \"There's a proliferation of foods; all kinds of things are now being caffeinated,\" says Michael Jacobson of the \u003ca href=\"http://www.cspinet.org/\">Center for Science in the Public Interest\u003c/a>.\u003c/p>\n\u003cp>In many cases, manufacturers are promoting their foods as pick-me-ups, but they're not labeling how much caffeine is included in the products. Currently, the Food and Drug Administration does not require it. And that's raising some questions about how much caffeine we're getting these days.\u003c/p>\n\u003cp>\"I think at a minimum the FDA should require the amount of caffeine to be disclosed on product labels,\" says Jacobson. And some caffeine researchers seem to agree.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Caffeine is a drug,\" explains \u003ca href=\"http://genes.uchicago.edu/contents/faculty/palmer-abraham.html\">Abraham Palmer\u003c/a> of the University of Chicago. And partly because of genetic differences, \"there's a lot of variation in the way people experience the effects of caffeine.\"\u003c/p>\n\u003cp>Palmer says he loved caffeine from the day he had his first cup of coffee at age 14. It gives him a lift and makes him feel more alert. But \"there are others, such as my wife, who really hate caffeine, because it makes them feel jittery and anxious.\"\u003c/p>\n\u003cp>Given that some people are sensitive to even small shifts in caffeine consumption, Palmer says is would be helpful to consumers if manufacturers had to label amounts. \"It's hard for me to see what the downside would be,\" says Palmer.\u003c/p>\n\u003cp>And \u003ca href=\"http://sphhp.buffalo.edu/ens/faculty/temple_jenn\">Jennifer Temple\u003c/a> of the University of Buffalo, who studies how adolescents respond to caffeine, says: \"The more information you can give consumers and parents about the caffeine content in beverages and foods, the better. It allows them to make more informed decisions.\"\u003c/p>\n\u003cp>If you listen to my story, you'll hear about one of Temple's research studies that suggest teenage boys seem to be motivated to seek out caffeine after they're exposed to it for a short period. And other studies have shown that caffeine has a reinforcing effect on consumption. Meaning if someone drinks coffee and experiences a pleasant buzz, it reinforces a coffee habit.\u003c/p>\n\u003cp>This doesn't make caffeine dangerous, but it raises questions about how it's regulated.\u003c/p>\n\u003cp>\"I think it's a real concern to add a mildly addictive stimulant drug to all kinds of things. And it's a special risk to kids,\" says Jacobson.\u003c/p>\n\u003cp>Jacobson raised a stink when Frito-Lay, maker of the iconic molasses-coated peanut and popcorn Cracker Jack candy with the prize inside, \u003ca href=\"http://www.cspinet.org/new/201211141.html\">announced\u003c/a> plans for its new line of snacks called Cracker Jack'd, some of which will contain coffee.\u003c/p>\n\u003cp>But Frito-Lay says it is not marketing these products to children. \"All marketing for the products will be exclusively aimed at adult consumers,\" Alexia Allina of Frito-Lay told us in an email. \"And the presence of coffee and the caffeine that comes with it is clearly called out on both the front and back of the package.\"\u003c/p>\n\u003cp>Owing to the varying caffeine content of coffee, Frito-Lay says the caffeine content in its snack may vary, too. But in general, it expects the snack to contain approximately 70 mg (equivalent to about two-thirds of a cup of coffee) of caffeine in each 2-ounce package.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2012 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>. \u003c/p>\n\n",
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"excerpt": "Are we getting \"Jack'd\"? A surge in new caffeine-containing foods leads to new questions about just how much caffeine we're getting in our daily lives. Some advocates are calling for labeling, and they raise concerns about children's and teens' consumption.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/12/17/167329109/not-just-for-coffee-anymore-the-rise-of-caffeinated-foods\">The Salt at NPR\u003c/a>\u003cbr>\n\u003cstrong>Listen to the story from NPR's All Things Considered (12/17/12):\u003c/strong>\u003cbr>\n \u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cfigure id=\"attachment_52999\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/caffeine-foods_web1_custom-f70a57d79e01fea14d928880e1df00bc3299d3bc-s4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/caffeine-foods_web1_custom-f70a57d79e01fea14d928880e1df00bc3299d3bc-s4.jpg\" alt=\"The contents of a box of some of the new foods containing caffeine collected by the Center for Science in the Public Interest. Photo: Karen Castillo Farfán/NPR\" title=\"The contents of a box of some of the new foods containing caffeine collected by the Center for Science in the Public Interest. Photo: Karen Castillo Farfán/NPR\" width=\"560\" class=\"size-full wp-image-52999\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The contents of a box of some of the new foods containing caffeine collected by the Center for Science in the Public Interest. Photo: Karen Castillo Farfán/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>That buzz from your morning cup of joe waning? How about a quick boost from caffeinated mints, gum, \u003ca href=\"http://www.perkyjerky.com/\">Perky Jerky\u003c/a> or, from the makers of Cracker Jack, coffee-flavored Cracker Jack'd snacks?\u003c/p>\n\u003cp>It's not just coffee and tea and soda anymore. \"There's a proliferation of foods; all kinds of things are now being caffeinated,\" says Michael Jacobson of the \u003ca href=\"http://www.cspinet.org/\">Center for Science in the Public Interest\u003c/a>.\u003c/p>\n\u003cp>In many cases, manufacturers are promoting their foods as pick-me-ups, but they're not labeling how much caffeine is included in the products. Currently, the Food and Drug Administration does not require it. And that's raising some questions about how much caffeine we're getting these days.\u003c/p>\n\u003cp>\"I think at a minimum the FDA should require the amount of caffeine to be disclosed on product labels,\" says Jacobson. And some caffeine researchers seem to agree.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Caffeine is a drug,\" explains \u003ca href=\"http://genes.uchicago.edu/contents/faculty/palmer-abraham.html\">Abraham Palmer\u003c/a> of the University of Chicago. And partly because of genetic differences, \"there's a lot of variation in the way people experience the effects of caffeine.\"\u003c/p>\n\u003cp>Palmer says he loved caffeine from the day he had his first cup of coffee at age 14. It gives him a lift and makes him feel more alert. But \"there are others, such as my wife, who really hate caffeine, because it makes them feel jittery and anxious.\"\u003c/p>\n\u003cp>Given that some people are sensitive to even small shifts in caffeine consumption, Palmer says is would be helpful to consumers if manufacturers had to label amounts. \"It's hard for me to see what the downside would be,\" says Palmer.\u003c/p>\n\u003cp>And \u003ca href=\"http://sphhp.buffalo.edu/ens/faculty/temple_jenn\">Jennifer Temple\u003c/a> of the University of Buffalo, who studies how adolescents respond to caffeine, says: \"The more information you can give consumers and parents about the caffeine content in beverages and foods, the better. It allows them to make more informed decisions.\"\u003c/p>\n\u003cp>If you listen to my story, you'll hear about one of Temple's research studies that suggest teenage boys seem to be motivated to seek out caffeine after they're exposed to it for a short period. And other studies have shown that caffeine has a reinforcing effect on consumption. Meaning if someone drinks coffee and experiences a pleasant buzz, it reinforces a coffee habit.\u003c/p>\n\u003cp>This doesn't make caffeine dangerous, but it raises questions about how it's regulated.\u003c/p>\n\u003cp>\"I think it's a real concern to add a mildly addictive stimulant drug to all kinds of things. And it's a special risk to kids,\" says Jacobson.\u003c/p>\n\u003cp>Jacobson raised a stink when Frito-Lay, maker of the iconic molasses-coated peanut and popcorn Cracker Jack candy with the prize inside, \u003ca href=\"http://www.cspinet.org/new/201211141.html\">announced\u003c/a> plans for its new line of snacks called Cracker Jack'd, some of which will contain coffee.\u003c/p>\n\u003cp>But Frito-Lay says it is not marketing these products to children. \"All marketing for the products will be exclusively aimed at adult consumers,\" Alexia Allina of Frito-Lay told us in an email. \"And the presence of coffee and the caffeine that comes with it is clearly called out on both the front and back of the package.\"\u003c/p>\n\u003cp>Owing to the varying caffeine content of coffee, Frito-Lay says the caffeine content in its snack may vary, too. But in general, it expects the snack to contain approximately 70 mg (equivalent to about two-thirds of a cup of coffee) of caffeine in each 2-ounce package.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2012 \u003ca href=\"http://www.npr.org\">National Public Radio\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "East Bay Bagel Smackdown: Beauty's vs. Authentic Bagel Co.",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Authentic1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Authentic1000.jpg\" alt=\"Authentic Bagels\" title=\"Authentic Bagels\" width=\"277\" class=\"alignnone size-full wp-image-52022\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagels-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagels-group1000.jpg\" alt=\"Beauty's Bagels\" title=\"Beauty's Bagels\" width=\"277\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>All Photos:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>Wendy Goodfriend\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Food trends go in waves, even right in your neighborhood. Upscale frozen desserts, creative doughnuts, thin-crust pizza, retro cocktails with three kinds of artisanal bitters in them: they aren't there, and then, suddenly, five places selling them spring up within a handful of blocks. \u003ca href=\"https://www.facebook.com/donutsavant\">Donut Savant\u003c/a> begets \u003ca href=\"http://www.facebook.com/DoughnutDolly\">Doughnut Dolly\u003c/a>, \u003ca href=\"http://www.facebook.com/icicream\">Ici's\u003c/a> banana-curry ice cream is followed by \u003ca href=\"http://www.facebook.com/screamsorbet\">Scream's\u003c/a> coconut-Thai basil sorbet. \u003c/p>\n\u003cfigure id=\"attachment_52042\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys1000.jpg\" alt=\"Beauty's Bagels interior\" title=\"Beauty's Bagels interior\" width=\"560\" class=\"size-full wp-image-52042\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beauty's Bagels interior\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagels-sign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagels-sign1000.jpg\" alt=\"Beauty's Bagels exterior with sign\" title=\"Beauty's Bagels exterior with sign\" width=\"277\" class=\"alignnone size-full wp-image-52058\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tomatoes-over-beautys1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tomatoes-over-beautys1000.jpg\" alt=\"Beauty's Bagels front counter\" title=\"Beauty's Bagels front counter\" width=\"277\" class=\"alignnone size-full wp-image-52066\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/baking-bagels-beautys1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/baking-bagels-beautys1000.jpg\" alt=\"Blake Joffe making bagels at Beauty's Bagels\" title=\"Blake Joffe making bagels at Beauty's Bagels\" width=\"277\" class=\"alignnone size-full wp-image-52056\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagel-toss1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagel-toss1000.jpg\" alt=\"Blake Joffe about to toss bagels at Beauty's Bagels\" title=\"Blake Joffe about to toss bagels at Beauty's Bagels\" width=\"277\" class=\"alignnone size-full wp-image-52059\">\u003c/a>\u003c/p>\n\u003cp>Right now bagels, humble and homey as they are, are having their moment. After months of weekend-only deliveries to \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons Deli\u003c/a>, and much anticipation in the press, \u003ca href=\"http://www.facebook.com/beautysbagelshop\">Beauty's Bagel Shop\u003c/a> opened on the southern stretch of Telegraph at 38th, not far from Homeroom, mecca of mac-and-cheese. This isn't the vegan-cheese, $20-pizza, $12-quesadillas part of Telegraph; it's the part where beauty-supply shops alternate with nail salons and Chinese take-out joints, and billboards overhead tout credit repair and help getting your GED. But the Mission-East Temescal contingent have found their way inside, with all the tattoos and t-shirt irony that implies. (On one counter worker: a t-shirt emblazoned \"Heaven knows I'm miserable now.\" Yes, I get the Smiths' reference, and anyone who's worked a counter can sympathize, but is that really the best choice of attire for service with a smile?)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-blake-joffe700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-blake-joffe700.jpg\" alt=\"Blake Joffe bagelmaker and co-owner of Beauty's Bagels\" title=\"Blake Joffe bagelmaker and co-owner of Beauty's Bagels\" width=\"277\" class=\"alignnone size-full wp-image-52060\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/bagels-oven700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/bagels-oven700.jpg\" alt=\"Blake Joffe slides bagels into the wood-fire oven\" title=\"Blake Joffe slides bagels into the wood-fire oven\" width=\"277\" class=\"alignnone size-full wp-image-52095\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/rolling-bagels-beautys700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/rolling-bagels-beautys700.jpg\" alt=\"Rolling and weighing out bagels at Beauty's Bagels\" title=\"Rolling and weighing out bagels at Beauty's Bagels\" width=\"277\" class=\"alignnone size-full wp-image-52064\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beauty-bagels700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beauty-bagels700.jpg\" alt=\"Beauty's Bagels\" title=\"Beauty's Bagels\" width=\"277\" class=\"size-full wp-image-52041\">\u003c/a>\u003c/p>\n\u003cp>Bagels come out in waves, baked in a wood-fired oven and expertly, showily flipped by Beauty owner-baker Blake Joffe into a long, seed-scattered chute before filling the bins behind the cash register, still oven-hot. (The flip is really just for show, the bagel-baker's version of the Pike Place Market salmon toss.\"Kids love it,\" he deadpans.) Any bagel is delicious fresh out of the oven, and these don't disappoint. They're nicely sized, not puffed-up behemoths. The crust is a slim, shiny coating instead of a sink-your-teeth-in-and-pull that I remember as a highlight of the bagels of my New York/New York childhood, but the crumb has just the right balance of density and loft. And the whole-wheat bagels, both sesame and \"everything\" (fennel, caraway, poppy, and sesame seeds, plus salt, pepper, and onion), manage to taste both healthy and bagel-y, with a full whole-grain taste that nonetheless still pushes the right bagel button, even if the green, licorice-y flavor of fennel isn't exactly part of the typical salty-savory everything-bagel experience. \u003c/p>\n\u003cfigure id=\"attachment_52063\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-owners1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-owners1000a1.jpg\" alt=\"Owners of Beauty's Bagels - Blake Joffe and Amy Remsen\" title=\"Owners of Beauty's Bagels - Blake Joffe and Amy Remsen\" width=\"560\" class=\"size-full wp-image-52063\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owners of Beauty's Bagels - Blake Joffe and Amy Remsen\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's a hybrid bagel,\" says Joffe.\"Not exactly Montreal, not exactly New York.\" Having moved to Oakland from Philadelphia, Joffe and his co-owner and partner Amy Remsen also plan to offer some tastes of Pennsylvania on their menu, like scrapple and sticky buns. \u003c/p>\n\u003cp>Now that local tomatoes are out of season, they're off the menu, which is a sad loss for the otherwise tasty lox sandwich, thick slices of Scottish-salmon lox from \u003ca href=\"http://water2table.com/\">Water 2 Table\u003c/a>, swathed over pleasantly tangy Sierra Nevada cream cheese (no relation to the beer), with red onions and plenty of capers. The two tiny half-moon pickle slices alongside seem stingy until I ask Remsen and Joffe, who admit that many customers leave them on the plate. Since the pickles are made in house, it pains Joffe and Remsen to see so many get tossed, especially since, to my pickle palate, they're delicious. \u003c/p>\n\u003cfigure id=\"attachment_52053\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/bagel-lox1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/bagel-lox1000a.jpg\" alt=\"Sesame bagel with Scottish-salmon lox, cream cheese, onions, capers and housemade pickles\" title=\"Sesame bagel with Scottish-salmon lox, cream cheese, onions, capers and housemade pickles\" width=\"560\" height=\"815\" class=\"size-full wp-image-52053\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sesame bagel with Scottish-salmon lox, cream cheese, onions, capers and housemade pickles\u003c/figcaption>\u003c/figure>\n\u003cp>Joffe, a former line cook from Delfina, has the weary eyes of a man whose kitchen workday starts at 4am and doesn't end until some 12 hours later. While Joffe and Remsen aren't paying themselves yet, the business is breaking even now, and supporting 10 employees. \"That's one of the things I'm most proud of,\" says Remsen, of the jobs her business has created in the neighborhood. \u003c/p>\n\u003cp>When they first started baking, they got sage advice from Wise Sons' Evan Bloom, himself a self-taught baker of rye and challah. It's bread, and it will break your heart, he told them: different every day, subject to deep, unpredictable whims, subtle shifts in temperature, moisture, even weather changing a perfect batch into a temper tantrum of intractable dough. \u003c/p>\n\u003cp>Getting the bagels consistent, learning to work with the new, larger-scale equipment needed to keep up with the shop's demand: it's been a steep learning curve, but now, says Joffe, the bagels are almost where he wants them to be, most days. They've added bialys, not very many yet, so they sell out fast whenever they appear. There are plans for an expanded breakfast and lunch menu, not just bagels. Joffe imagines a salad of green apples, Brie, and onions charred in schmaltz, topped with roasted chicken skin. Already, a fried chicken-and-slaw sandwich, a bagel version of the popular lunchtime offering up the street at \u003ca href=\"http://www.bakesalebetty.com/\">Bakesale Betty\u003c/a>'s, is a hit, as is the matzoh-ball soup. \u003c/p>\n\u003cp>Leaving Beauty's, drop south towards the waterfront, and if it's Friday, Saturday, or Sunday, you can swing by the bare-bones retail space for \u003ca href=\"http://abagelcompany.com/\">Authentic Bagel Company\u003c/a> in Jack London Square, run by the Providence, Rhode Island-born brothers Jason and Mark Scott. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagel-exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagel-exterior1000.jpg\" alt=\"Authentic Bagel exterior\" title=\"Authentic Bagel exterior\" width=\"277\" class=\"alignnone size-full wp-image-52100\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagel-interior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagel-interior1000.jpg\" alt=\"Authentic Bagel interior\" title=\"Authentic Bagel interior\" width=\"277\" class=\"alignnone size-full wp-image-52101\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_52025\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-owners700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-owners700.jpg\" alt=\"Authentic Bagel owners - Jason and Mark Scott\" title=\"Authentic Bagel owners - Jason and Mark Scott\" width=\"400\" class=\"size-full wp-image-52025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Authentic Bagel owners - Jason and Mark Scott\u003c/figcaption>\u003c/figure>\n\u003cp>With bare, scuffed walls, a chest-high stack of flour bags in the window and a clutter of mixers and ovens in the back, it's easy to see that the room is mostly the brothers' production kitchen, hastily made over into a retail space three days a week. As a two-man operation with a heap of wholesale accounts, ABC bakes all its bagels in one early-morning shift. By 4am, bagels are coming out of the oven, ready to be delivered to 15 or 20 cafes and businesses around the East Bay. Three days a week, the rest go onto the trays at the retail shop. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagels-owner1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagels-owner1000.jpg\" alt=\"Jason Scott co-owner of Authentic Bagel\" title=\"Jason Scott co-owner of Authentic Bagel\" width=\"277\" class=\"alignnone size-full wp-image-52037\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/mark-scott-authentic-bagels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/mark-scott-authentic-bagels1000.jpg\" alt=\"Mark Scott co-owner of Authentic Bagel\" title=\"Mark Scott co-owner of Authentic Bagel\" width=\"277\" class=\"alignnone size-full wp-image-52106\">\u003c/a>\u003c/p>\n\u003cp>So, no hot bagels here. But the bagels are made to be a little more durable, using a slow-risen sourdough base that's held for 24 hours to develop flavor and texture, then boiled and baked. Bigger and a little chewier than Beauty's, they have a craggy, handmade look to them, no small feat when the bakery's turning out anywhere from 300 to 1000 bagels a day. \"We wanted to marry a New York bagel with a San Francisco sourdough,\" says Mark, who, like his brother, has a culinary degree from \u003ca href=\"http://www.jwu.edu\">Johnson and Wales.\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_52027\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Authentic1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Authentic1000b.jpg\" alt=\"Authentic Bagels\" title=\"Authentic Bagels\" width=\"560\" class=\"size-full wp-image-52027\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Authentic Bagels\u003c/figcaption>\u003c/figure>\n\u003cp>From Italian restaurants in Providence, they moved to managing and cooking in restaurants in Berkeley and Portland, then to Monaghan's on the Hill in the Oakland Hills. For a Mother's Day brunch menu one year, they decided to offer housemade bagel sandwiches, which were a hit. For the Sunday-afternoon football crowd, more bagel sandwiches, until customers started asking where they got their bagels, and could they buy a dozen to take home? They starting using the Monaghan's kitchen to bake during their off hours, then, last November, they left the restaurant and started their own bagel business, first baking in a commercial kitchen in Emeryville, now in what was once a hot-dog shop in Jack London Square. Their plans? More retail hours, more cafe clients, maybe an employee or two. But mostly, just keep making the bagels.\u003c/p>\n\u003cp>\u003ca href=\"http://www.beautysbagelshop.com\">Beauty's Bagel Shop\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/Zb4kt\">Map\u003c/a>\u003cbr>\n3838 Telegraph Ave.\u003cbr>\nOakland, CA 94609\u003cbr>\n\u003cstrong>Phone: \u003c/strong> (510) 788-6098\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/beautysbagelshop\">Beauty's Bagel Shop\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/beautysbagel\">@beautysbagel\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.abagelcompany.com\">Authentic Bagel Company\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/2p7wI\">Map\u003c/a>\u003cbr>\n463 2nd St\u003cbr>\nOakland, CA 94607\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 459-1201\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/abagelco\">Authentic Bagel Company\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong>\u003ca href=\"https://twitter.com/BagelCo\"> @bagelco\u003c/a>\u003c/p>\n\n",
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"excerpt": "Humble and homey, bagels are having their moment in Oakland. Beauty's Bagel Shop and Authentic Bagel Company offer two new spots for Oaklanders to get their schmear on. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Authentic1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Authentic1000.jpg\" alt=\"Authentic Bagels\" title=\"Authentic Bagels\" width=\"277\" class=\"alignnone size-full wp-image-52022\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagels-group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagels-group1000.jpg\" alt=\"Beauty's Bagels\" title=\"Beauty's Bagels\" width=\"277\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>All Photos:\u003c/strong> \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>Wendy Goodfriend\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>Food trends go in waves, even right in your neighborhood. Upscale frozen desserts, creative doughnuts, thin-crust pizza, retro cocktails with three kinds of artisanal bitters in them: they aren't there, and then, suddenly, five places selling them spring up within a handful of blocks. \u003ca href=\"https://www.facebook.com/donutsavant\">Donut Savant\u003c/a> begets \u003ca href=\"http://www.facebook.com/DoughnutDolly\">Doughnut Dolly\u003c/a>, \u003ca href=\"http://www.facebook.com/icicream\">Ici's\u003c/a> banana-curry ice cream is followed by \u003ca href=\"http://www.facebook.com/screamsorbet\">Scream's\u003c/a> coconut-Thai basil sorbet. \u003c/p>\n\u003cfigure id=\"attachment_52042\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys1000.jpg\" alt=\"Beauty's Bagels interior\" title=\"Beauty's Bagels interior\" width=\"560\" class=\"size-full wp-image-52042\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beauty's Bagels interior\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagels-sign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagels-sign1000.jpg\" alt=\"Beauty's Bagels exterior with sign\" title=\"Beauty's Bagels exterior with sign\" width=\"277\" class=\"alignnone size-full wp-image-52058\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tomatoes-over-beautys1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tomatoes-over-beautys1000.jpg\" alt=\"Beauty's Bagels front counter\" title=\"Beauty's Bagels front counter\" width=\"277\" class=\"alignnone size-full wp-image-52066\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/baking-bagels-beautys1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/baking-bagels-beautys1000.jpg\" alt=\"Blake Joffe making bagels at Beauty's Bagels\" title=\"Blake Joffe making bagels at Beauty's Bagels\" width=\"277\" class=\"alignnone size-full wp-image-52056\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagel-toss1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-bagel-toss1000.jpg\" alt=\"Blake Joffe about to toss bagels at Beauty's Bagels\" title=\"Blake Joffe about to toss bagels at Beauty's Bagels\" width=\"277\" class=\"alignnone size-full wp-image-52059\">\u003c/a>\u003c/p>\n\u003cp>Right now bagels, humble and homey as they are, are having their moment. After months of weekend-only deliveries to \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons Deli\u003c/a>, and much anticipation in the press, \u003ca href=\"http://www.facebook.com/beautysbagelshop\">Beauty's Bagel Shop\u003c/a> opened on the southern stretch of Telegraph at 38th, not far from Homeroom, mecca of mac-and-cheese. This isn't the vegan-cheese, $20-pizza, $12-quesadillas part of Telegraph; it's the part where beauty-supply shops alternate with nail salons and Chinese take-out joints, and billboards overhead tout credit repair and help getting your GED. But the Mission-East Temescal contingent have found their way inside, with all the tattoos and t-shirt irony that implies. (On one counter worker: a t-shirt emblazoned \"Heaven knows I'm miserable now.\" Yes, I get the Smiths' reference, and anyone who's worked a counter can sympathize, but is that really the best choice of attire for service with a smile?)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-blake-joffe700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-blake-joffe700.jpg\" alt=\"Blake Joffe bagelmaker and co-owner of Beauty's Bagels\" title=\"Blake Joffe bagelmaker and co-owner of Beauty's Bagels\" width=\"277\" class=\"alignnone size-full wp-image-52060\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/bagels-oven700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/bagels-oven700.jpg\" alt=\"Blake Joffe slides bagels into the wood-fire oven\" title=\"Blake Joffe slides bagels into the wood-fire oven\" width=\"277\" class=\"alignnone size-full wp-image-52095\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/rolling-bagels-beautys700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/rolling-bagels-beautys700.jpg\" alt=\"Rolling and weighing out bagels at Beauty's Bagels\" title=\"Rolling and weighing out bagels at Beauty's Bagels\" width=\"277\" class=\"alignnone size-full wp-image-52064\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beauty-bagels700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beauty-bagels700.jpg\" alt=\"Beauty's Bagels\" title=\"Beauty's Bagels\" width=\"277\" class=\"size-full wp-image-52041\">\u003c/a>\u003c/p>\n\u003cp>Bagels come out in waves, baked in a wood-fired oven and expertly, showily flipped by Beauty owner-baker Blake Joffe into a long, seed-scattered chute before filling the bins behind the cash register, still oven-hot. (The flip is really just for show, the bagel-baker's version of the Pike Place Market salmon toss.\"Kids love it,\" he deadpans.) Any bagel is delicious fresh out of the oven, and these don't disappoint. They're nicely sized, not puffed-up behemoths. The crust is a slim, shiny coating instead of a sink-your-teeth-in-and-pull that I remember as a highlight of the bagels of my New York/New York childhood, but the crumb has just the right balance of density and loft. And the whole-wheat bagels, both sesame and \"everything\" (fennel, caraway, poppy, and sesame seeds, plus salt, pepper, and onion), manage to taste both healthy and bagel-y, with a full whole-grain taste that nonetheless still pushes the right bagel button, even if the green, licorice-y flavor of fennel isn't exactly part of the typical salty-savory everything-bagel experience. \u003c/p>\n\u003cfigure id=\"attachment_52063\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-owners1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beautys-owners1000a1.jpg\" alt=\"Owners of Beauty's Bagels - Blake Joffe and Amy Remsen\" title=\"Owners of Beauty's Bagels - Blake Joffe and Amy Remsen\" width=\"560\" class=\"size-full wp-image-52063\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owners of Beauty's Bagels - Blake Joffe and Amy Remsen\u003c/figcaption>\u003c/figure>\n\u003cp>\"It's a hybrid bagel,\" says Joffe.\"Not exactly Montreal, not exactly New York.\" Having moved to Oakland from Philadelphia, Joffe and his co-owner and partner Amy Remsen also plan to offer some tastes of Pennsylvania on their menu, like scrapple and sticky buns. \u003c/p>\n\u003cp>Now that local tomatoes are out of season, they're off the menu, which is a sad loss for the otherwise tasty lox sandwich, thick slices of Scottish-salmon lox from \u003ca href=\"http://water2table.com/\">Water 2 Table\u003c/a>, swathed over pleasantly tangy Sierra Nevada cream cheese (no relation to the beer), with red onions and plenty of capers. The two tiny half-moon pickle slices alongside seem stingy until I ask Remsen and Joffe, who admit that many customers leave them on the plate. Since the pickles are made in house, it pains Joffe and Remsen to see so many get tossed, especially since, to my pickle palate, they're delicious. \u003c/p>\n\u003cfigure id=\"attachment_52053\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/bagel-lox1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/bagel-lox1000a.jpg\" alt=\"Sesame bagel with Scottish-salmon lox, cream cheese, onions, capers and housemade pickles\" title=\"Sesame bagel with Scottish-salmon lox, cream cheese, onions, capers and housemade pickles\" width=\"560\" height=\"815\" class=\"size-full wp-image-52053\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sesame bagel with Scottish-salmon lox, cream cheese, onions, capers and housemade pickles\u003c/figcaption>\u003c/figure>\n\u003cp>Joffe, a former line cook from Delfina, has the weary eyes of a man whose kitchen workday starts at 4am and doesn't end until some 12 hours later. While Joffe and Remsen aren't paying themselves yet, the business is breaking even now, and supporting 10 employees. \"That's one of the things I'm most proud of,\" says Remsen, of the jobs her business has created in the neighborhood. \u003c/p>\n\u003cp>When they first started baking, they got sage advice from Wise Sons' Evan Bloom, himself a self-taught baker of rye and challah. It's bread, and it will break your heart, he told them: different every day, subject to deep, unpredictable whims, subtle shifts in temperature, moisture, even weather changing a perfect batch into a temper tantrum of intractable dough. \u003c/p>\n\u003cp>Getting the bagels consistent, learning to work with the new, larger-scale equipment needed to keep up with the shop's demand: it's been a steep learning curve, but now, says Joffe, the bagels are almost where he wants them to be, most days. They've added bialys, not very many yet, so they sell out fast whenever they appear. There are plans for an expanded breakfast and lunch menu, not just bagels. Joffe imagines a salad of green apples, Brie, and onions charred in schmaltz, topped with roasted chicken skin. Already, a fried chicken-and-slaw sandwich, a bagel version of the popular lunchtime offering up the street at \u003ca href=\"http://www.bakesalebetty.com/\">Bakesale Betty\u003c/a>'s, is a hit, as is the matzoh-ball soup. \u003c/p>\n\u003cp>Leaving Beauty's, drop south towards the waterfront, and if it's Friday, Saturday, or Sunday, you can swing by the bare-bones retail space for \u003ca href=\"http://abagelcompany.com/\">Authentic Bagel Company\u003c/a> in Jack London Square, run by the Providence, Rhode Island-born brothers Jason and Mark Scott. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagel-exterior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagel-exterior1000.jpg\" alt=\"Authentic Bagel exterior\" title=\"Authentic Bagel exterior\" width=\"277\" class=\"alignnone size-full wp-image-52100\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagel-interior1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagel-interior1000.jpg\" alt=\"Authentic Bagel interior\" title=\"Authentic Bagel interior\" width=\"277\" class=\"alignnone size-full wp-image-52101\">\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_52025\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-owners700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-owners700.jpg\" alt=\"Authentic Bagel owners - Jason and Mark Scott\" title=\"Authentic Bagel owners - Jason and Mark Scott\" width=\"400\" class=\"size-full wp-image-52025\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Authentic Bagel owners - Jason and Mark Scott\u003c/figcaption>\u003c/figure>\n\u003cp>With bare, scuffed walls, a chest-high stack of flour bags in the window and a clutter of mixers and ovens in the back, it's easy to see that the room is mostly the brothers' production kitchen, hastily made over into a retail space three days a week. As a two-man operation with a heap of wholesale accounts, ABC bakes all its bagels in one early-morning shift. By 4am, bagels are coming out of the oven, ready to be delivered to 15 or 20 cafes and businesses around the East Bay. Three days a week, the rest go onto the trays at the retail shop. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagels-owner1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-bagels-owner1000.jpg\" alt=\"Jason Scott co-owner of Authentic Bagel\" title=\"Jason Scott co-owner of Authentic Bagel\" width=\"277\" class=\"alignnone size-full wp-image-52037\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/mark-scott-authentic-bagels1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/mark-scott-authentic-bagels1000.jpg\" alt=\"Mark Scott co-owner of Authentic Bagel\" title=\"Mark Scott co-owner of Authentic Bagel\" width=\"277\" class=\"alignnone size-full wp-image-52106\">\u003c/a>\u003c/p>\n\u003cp>So, no hot bagels here. But the bagels are made to be a little more durable, using a slow-risen sourdough base that's held for 24 hours to develop flavor and texture, then boiled and baked. Bigger and a little chewier than Beauty's, they have a craggy, handmade look to them, no small feat when the bakery's turning out anywhere from 300 to 1000 bagels a day. \"We wanted to marry a New York bagel with a San Francisco sourdough,\" says Mark, who, like his brother, has a culinary degree from \u003ca href=\"http://www.jwu.edu\">Johnson and Wales.\u003c/a> \u003c/p>\n\u003cfigure id=\"attachment_52027\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Authentic1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Authentic1000b.jpg\" alt=\"Authentic Bagels\" title=\"Authentic Bagels\" width=\"560\" class=\"size-full wp-image-52027\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Authentic Bagels\u003c/figcaption>\u003c/figure>\n\u003cp>From Italian restaurants in Providence, they moved to managing and cooking in restaurants in Berkeley and Portland, then to Monaghan's on the Hill in the Oakland Hills. For a Mother's Day brunch menu one year, they decided to offer housemade bagel sandwiches, which were a hit. For the Sunday-afternoon football crowd, more bagel sandwiches, until customers started asking where they got their bagels, and could they buy a dozen to take home? They starting using the Monaghan's kitchen to bake during their off hours, then, last November, they left the restaurant and started their own bagel business, first baking in a commercial kitchen in Emeryville, now in what was once a hot-dog shop in Jack London Square. Their plans? More retail hours, more cafe clients, maybe an employee or two. But mostly, just keep making the bagels.\u003c/p>\n\u003cp>\u003ca href=\"http://www.beautysbagelshop.com\">Beauty's Bagel Shop\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/Zb4kt\">Map\u003c/a>\u003cbr>\n3838 Telegraph Ave.\u003cbr>\nOakland, CA 94609\u003cbr>\n\u003cstrong>Phone: \u003c/strong> (510) 788-6098\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/beautysbagelshop\">Beauty's Bagel Shop\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/beautysbagel\">@beautysbagel\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.abagelcompany.com\">Authentic Bagel Company\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/2p7wI\">Map\u003c/a>\u003cbr>\n463 2nd St\u003cbr>\nOakland, CA 94607\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (510) 459-1201\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/abagelco\">Authentic Bagel Company\u003c/a>\u003cbr>\n\u003cstrong>Twitter: \u003c/strong>\u003ca href=\"https://twitter.com/BagelCo\"> @bagelco\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Labeling: How to Identify Conventional, Organic and GMO Produce",
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"content": "\u003cp>\u003cstrong>What can you tell from those numbers on fruit and vegetable stickers?\u003c/strong>\u003c/p>\n\u003cp>The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store. Even though the defeat of \u003ca href=\"http://blogs.kqed.org/election2012/2012/11/07/voters-defeat-effort-to-require-gmo-labels-on-foods-proponents-say-they-will-fight-on/\">Proposition 37\u003c/a> means that genetically engineered information will not be added to labels at this time, PLU codes do have the potential to identify genetically engineered produce. This video shows you how to read PLU codes to unlock the information that is already right at your fingertips.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\" alt=\"How to Use Price Look-Up Codes on Produce\" title=\"How to Use Price Look-Up Codes on Produce\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51595\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Using Price Look-up Codes (PLUs), the Nutshell:\u003c/strong>\n\u003cli>PLU codes are four digit numbers that identify different types of produce. For example, #4011 is the code for a standard yellow banana.\u003c/li>\n\u003cli>The number 9 prefix added to a PLU signifies that an item is organic. For example, #94011 is the code for an organic yellow banana.\u003c/li>\n\u003cli>A number 8 prefix added to a PLU signifies that an item is genetically engineered (GE). For example, #84011 is the code for a genetically engineered yellow banana.\u003c/li>\n\u003cli>PLU codes and their organic prefixes are in wide use but GE codes are rare at best.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://plucodes.com\">Price Look-up Codes\u003c/a> (International Federation for Produce Standards)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Biotechnology/default.htm\">U.S. FDA Biotechnology Safety Assessments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nongmoshoppingguide.com\">Non-GMO Shopping Guide\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>What can you tell from those numbers on fruit and vegetable stickers?\u003c/strong>\u003c/p>\n\u003cp>The price look-up (PLU) code system used by most produce distributors has the side benefit of allowing consumers to identify conventional and organic produce at the grocery store. Even though the defeat of \u003ca href=\"http://blogs.kqed.org/election2012/2012/11/07/voters-defeat-effort-to-require-gmo-labels-on-foods-proponents-say-they-will-fight-on/\">Proposition 37\u003c/a> means that genetically engineered information will not be added to labels at this time, PLU codes do have the potential to identify genetically engineered produce. This video shows you how to read PLU codes to unlock the information that is already right at your fingertips.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/labeling560.jpg\" alt=\"How to Use Price Look-Up Codes on Produce\" title=\"How to Use Price Look-Up Codes on Produce\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-51595\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Using Price Look-up Codes (PLUs), the Nutshell:\u003c/strong>\n\u003cli>PLU codes are four digit numbers that identify different types of produce. For example, #4011 is the code for a standard yellow banana.\u003c/li>\n\u003cli>The number 9 prefix added to a PLU signifies that an item is organic. For example, #94011 is the code for an organic yellow banana.\u003c/li>\n\u003cli>A number 8 prefix added to a PLU signifies that an item is genetically engineered (GE). For example, #84011 is the code for a genetically engineered yellow banana.\u003c/li>\n\u003cli>PLU codes and their organic prefixes are in wide use but GE codes are rare at best.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://plucodes.com\">Price Look-up Codes\u003c/a> (International Federation for Produce Standards)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fda.gov/Food/GuidanceComplianceRegulatoryInformation/GuidanceDocuments/Biotechnology/default.htm\">U.S. FDA Biotechnology Safety Assessments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nongmoshoppingguide.com\">Non-GMO Shopping Guide\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"excerpt": "The California Report Magazine Host: Scott Shafer\u003cbr />\r\nOne health-related ballot measure getting nationwide attention is Proposition 37 -- which goes to the heart of how much information consumers should have about their food. Prop. 37 requires labeling on raw or processed food that's made from certain genetically engineered materials. It also prohibits calling any foods like that \"natural\" on the packaging. Supporters say consumers have a right to this information. Opponents say the measure is misleading and full of loopholes.",
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"content": "\u003cfigure id=\"attachment_49341\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/GMOSoybeans20120926.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/GMOSoybeans20120926.jpg\" alt=\"A handful of GMO (genetically modified organism) Roundup Ready soybeans. Scott Olson/Getty Images\" title=\"A handful of GMO (genetically modified organism) Roundup Ready soybeans. Scott Olson/Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-49341\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>A handful of GMO (genetically modified organism) Roundup Ready soybeans. Scott Olson/Getty Images\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>Should California require labeling of genetically modified foods? That's the goal of Proposition 37 on the November state ballot. Supporters say GMO labeling will provide California consumers with valuable information, while detractors claim it will simply add unnecessary confusion and cost to the food system.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201209271000\">Original Broadcast:\u003c/a> Thu, Sep 27, 2012 -- 10:00 AM\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201209271000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201209271000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/09/20120927bforum.mp3\"] \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>\u003ca href=\"http://michelmorelab.ucdavis.edu/member_page.php?id=79\">Belinda Martineau\u003c/a>, principal editor and scientist at UC Davis who helped commercialize the world's first genetically engineered (GE) wholefood and a supporter of Prop. 37\u003c/li>\n\u003cli>\u003ca href=\"http://faculty.bioscience.ucla.edu/institution/personnel?personnel_id=45618\">Bob Goldberg\u003c/a>, professor in the Department of Molecular, Cell and Developmental Biology at UCLA and author of one of the ballot arguments opposed to Prop. 37\u003c/li>\n\u003cli>\u003ca href=\"http://www.sjvqualitycotton.com/pages/custom.php?id=20022\">Greg Palla\u003c/a>, executive vice president and general manager of the San Joaquin Valley Quality Cotton Growers Association and member of a family farming operation in its 100th year of business in California\u003c/li>\n\u003cli>\u003ca href=\"http://www.carighttoknow.org/join_million_more\">Stacy Malkan, spokesperson for Yes on 37\u003c/a>, Right to Know, co-founder of the Campaign for Safe Cosmetics and author of \"Not Just a Pretty Face: The Ugly Side of the Beauty Industry\"\u003c/li>\n\u003c/ul>\n\u003cul>\nMore info:\n\u003cli>\u003ca href=\"http://blogs.kqed.org/election2012/2012/10/05/is-prop-37-a-ban-on-genetically-modified-foods-fact-checking-the-arguments/\">Is Prop. 37 a ‘Ban’ on Genetically Modified Foods? Fact-Checking the Arguments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/election2012/2012/09/10/californias-prop-37-are-gmo-labels-a-scarlet-letter/\">California's Prop. 37: Are GMO Labels a Scarlet Letter?\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/election2012/2012/09/07/food-corporations-spending-big-to-defeat-proposition-37/\">Food Corporations Spending Big to Defeat Proposition 37\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Michael Krasny\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>\u003ca href=\"http://michelmorelab.ucdavis.edu/member_page.php?id=79\">Belinda Martineau\u003c/a>, principal editor and scientist at UC Davis who helped commercialize the world's first genetically engineered (GE) wholefood and a supporter of Prop. 37\u003c/li>\n\u003cli>\u003ca href=\"http://faculty.bioscience.ucla.edu/institution/personnel?personnel_id=45618\">Bob Goldberg\u003c/a>, professor in the Department of Molecular, Cell and Developmental Biology at UCLA and author of one of the ballot arguments opposed to Prop. 37\u003c/li>\n\u003cli>\u003ca href=\"http://www.sjvqualitycotton.com/pages/custom.php?id=20022\">Greg Palla\u003c/a>, executive vice president and general manager of the San Joaquin Valley Quality Cotton Growers Association and member of a family farming operation in its 100th year of business in California\u003c/li>\n\u003cli>\u003ca href=\"http://www.carighttoknow.org/join_million_more\">Stacy Malkan, spokesperson for Yes on 37\u003c/a>, Right to Know, co-founder of the Campaign for Safe Cosmetics and author of \"Not Just a Pretty Face: The Ugly Side of the Beauty Industry\"\u003c/li>\n\u003c/ul>\n\u003cul>\nMore info:\n\u003cli>\u003ca href=\"http://blogs.kqed.org/election2012/2012/10/05/is-prop-37-a-ban-on-genetically-modified-foods-fact-checking-the-arguments/\">Is Prop. 37 a ‘Ban’ on Genetically Modified Foods? Fact-Checking the Arguments\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/election2012/2012/09/10/californias-prop-37-are-gmo-labels-a-scarlet-letter/\">California's Prop. 37: Are GMO Labels a Scarlet Letter?\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/election2012/2012/09/07/food-corporations-spending-big-to-defeat-proposition-37/\">Food Corporations Spending Big to Defeat Proposition 37\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Heirloom, Heritage, Hybrid and GMOs",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/1_heirlooms_Marla-Aufmuth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/1_heirlooms_Marla-Aufmuth.jpg\" alt=\"The 2nd annual National Heirloom Exposition\" title=\"The 2nd annual National Heirloom Exposition\" width=\"560\" class=\"alignnone size-full wp-image-49615\">\u003c/a>\u003cbr>\n\u003cem>The 2nd annual National Heirloom Exposition is centered around the pure food movement, heirloom vegetables and anti-GMO activism. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>The second annual \u003ca href=\"http://www.theheirloomexpo.com/\">National Heirloom Exposition\u003c/a> took place in Santa Rosa on September 10-12. It was a celebration of the imperfect, the unexpected, and many people attending it learned that sometimes the most blemished fruit has the sweetest flavor. There were squash with warts, spiky cucumbers and “Cannibal” tomatoes. A display showed off Hopi Blue corn, Rainbow Inca corn, and Seneca Blue Bear Dance corn. Genetically modified corn, well, it was not welcome at the table. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2_heirlooms_marla-aufmuth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2_heirlooms_marla-aufmuth.jpg\" alt=\"The heirloom Cannibal Tomato is actually an eggplant. Photo: Marla Aufmuth\" title=\"he heirloom Cannibal Tomato is actually an eggplant. Photo: Marla Aufmuth\" width=\"560\" class=\"alignnone size-full wp-image-49616\">\u003c/a>\u003cbr>\n\u003cem>The heirloom “Cannibal Tomato” is actually an eggplant. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>If fact, \u003ca href=\"http://en.wikipedia.org/wiki/Genetically_modified_organism\">GMOs\u003c/a> (Genetically Modified Organisms) were enemy #1 at the Heirloom Expo and \u003ca href=\"http://www.carighttoknow.org/\">Proposition 37\u003c/a>, which would require food manufacturers to label all foods with genetically modified ingredients on this November’s ballot, was a much talked about issue. An organizer of the festival and manager of \u003ca href=\"http://rareseeds.com/\">The Petaluma Seed Bank\u003c/a>, Paul Wallace told me: \u003c/p>\n\u003cblockquote>\u003cp>\"Heirlooms have been here since the beginning of time. Anyone can take one of these seeds, plant it, and grow food. But not with GMOs. These companies have patented nature and cut us off from growing our own food. Genetically modified foods have only been around a few decades. We still don’t know if it could cause health problems. If people want to eat GMO food, that should be an informed choice.\"\u003c/p>\u003c/blockquote>\n\u003cp>Heirlooms predate 1950, when hybrid plants first started to be used widely by industrial farms. Heirlooms are open-pollinated, which means that birds, bees, wind, and other forces of nature help with their breeding process. They can be traded at seed swaps, or saved and stored from year to year. They tend to be considered costlier for commercial farmers, as some may have smaller yields or can be too delicate for shipping. This is why they are often grown by boutique, organic farms, and cost more in the stores, but are a favorite among backyard gardeners.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/6_blush074-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/6_blush074-1000.jpg\" alt=\"Blush Tomato by Fred Hempel. Photo: Fred Hempel at Baia Nicchia.\" title=\"Blush Tomato by Fred Hempel. Photo: Fred Hempel at Baia Nicchia.\" width=\"560\" class=\"alignnone size-full wp-image-49618\">\u003c/a>\u003cbr>\n\u003cem>Blush Tomato by Fred Hempel. Photo: Fred Hempel at Baia Nicchia.\u003c/em> \u003c/p>\n\u003cp>By crossing two or more varieties of heirlooms, plant breeders, farmers and gardeners can search for their version of the perfect tomato. Fred Hempel, owner of \u003ca href=\"http://baianicchia.blogspot.com/\">Baia Nicchia\u003c/a>, is an organic farmer and plant breeder. He has been working with the company \u003ca href=\"http://www.seedsofchange.com/\">Seeds of Change\u003c/a> along with chefs around the San Francisco Bay area to develop varietals, like the \u003ca href=\"http://www.seedsofchange.com/garden_center/product_details.aspx?item_no=P137900\">Blush tomato\u003c/a>. He explained that these are not hybrids, but actually “heritage” tomatoes. “These have all of the traits one expects in an heirloom,“ said Fred Hempel said. “They are open pollinated, their offspring will be very similar to them, but they are not 50 years old.” \u003c/p>\n\u003cp>In fact, some tomatoes people commonly refer to as “heirloom” are also heritage, like the Green Zebra. This was developed by Tom Wagner of Everett Washington by crossing the genes of four different heirloom tomatoes. He introduced it in 1983, and so in spirit these might be heirlooms, but really, they are as he calls them, “Heritage.” The Indigo Rose, or blue tomato was recently bred by Jim Meyers and graduates students at Oregon State University. They crossed wild tomatoes with domestic ones and came up with blue-hued beauties that have the nutrients of regular tomatoes, along with \u003ca href=\"http://en.wikipedia.org/wiki/Anthocyanin\">anthocyanins\u003c/a>, which also produce the healthy pigments in red wine and blueberries. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/4_squash_img_9364.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/4_squash_img_9364.jpg\" alt=\"Heirloom squash. Photo: Marla Aufmuth\" title=\"Heirloom squash. Photo: Marla Aufmuth\" width=\"560\" class=\"alignnone size-full wp-image-49620\">\u003c/a>\u003cbr>\n\u003cem>Heirloom squash. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>Indigo Rose, Blush and Green Zebra were NOT genetically engineered; rather, they were created through classical plant breeding techniques, which often means crossing wild and domesticated plants for genetic diversity. This is important, as then this diversity allows for a greater range of adaptation, especially when climate change is an issue. This can take years of work, and lots of uncertainty, as growers are working with the perimeters of nature and can’t control which genes are precisely passed down to the offspring. So there may be a year of mishaps, feral cousins, and then honing in for generations on the perfect tomato. Currently, Blush, Indigo Rose and Green Zebra seeds are for sale, and can be grown by home gardeners. Over time, they may be introduced into the pantheon of heirlooms. \u003c/p>\n\u003cp>Many of the tomatoes seen in grocery stores are hybrids, which means that they are genetically 50 percent each parent plant, one generation old, and though it’s possible to save the seeds and plant them, the offspring probably won’t taste as good. Many of these have been bred to look like a “perfect” tomato and have a long shelf life, but often lose flavor. The parents are often trade secrets, so farmers have to keep coming back and buying seeds. Since many have been bred for cosmetic purposes, how they taste is far less important. In fact, \u003ca href=\"http://news.sciencemag.org/sciencenow/2012/06/how-tomatoes-lost-their-taste.html\">a recent study in Science Magazine\u003c/a> explains that by breeding the dark green spots out of tomatoes, they in fact have less sugar and flavor. \u003c/p>\n\u003cp>But don’t confuse hybrids with genetically modifying a plant. Genetically engineering, or modifying means that breeders select specific traits that they want in a tomato, and insert the genes that will code those traits into the plant. The gene does not have to be from the same species. The original goal of these was to reduce diseases in crops and create greater output. This seemed like a great idea. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/5_heirlooms_Aufmuth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/5_heirlooms_Aufmuth.jpg\" alt=\"Heirloom vegetables are prized for their uniqueness, rather than uniformity. Photo: Marla Aufmuth\" title=\"Heirloom vegetables are prized for their uniqueness, rather than uniformity. Photo: Marla Aufmuth\" width=\"560\" class=\"alignnone size-full wp-image-49617\">\u003c/a>\u003cbr>\n\u003cem>Heirloom vegetables are prized for their uniqueness, rather than uniformity. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>However, many countries have come out against the use of GMOs in food production and agriculture because they felt there were unacceptable risks to the environment and human health. These countries also considered GMOs unfair to farmers and unsustainable. While genetically modified tomatoes did appear in 1994, they disappeared just four years later. Very few food items we might find in the produce department are genetically modified. The most common genetically modified crops are corn and soybeans and these are used in processed foods and fed to livestock on industrial farms.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/6_heirlooms_Aumuth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/6_heirlooms_Aumuth.jpg\" alt=\"Recent studies have shown that green parts on tomatoes increase their sweetness. These have been bred out of many pure red tomatoes found in grocery stores. Photo: Marla Aufmuth\" title=\"Recent studies have shown that green parts on tomatoes increase their sweetness. These have been bred out of many pure red tomatoes found in grocery stores. Photo: Marla Aufmuth\" width=\"560\" class=\"alignnone size-full wp-image-49619\">\u003c/a>\u003cbr>\n\u003cem>Recent studies have shown that green parts on tomatoes increase their sweetness. These have been bred out of many pure red tomatoes found in grocery stores. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>Over time, the company \u003ca href=\"http://www.monsanto.com/Pages/default.aspx\">Monsanto\u003c/a> has become almost synonymous with GMO, and the plants they have genetically manipulated are their intellectual property. They are usually not available to home gardeners, and when grown by farmers, it is illegal for them to save seeds to plant again. In fact, if seeds from a neighboring farm or backyard garden cross-pollinate with your crop, Monsanto can charge you for patent infringement. One of the most famous cases brought against a farmer by Monsanto is the case of \u003ca href=\"http://www.percyschmeiser.com/conflict.htm\">Canadian farmer Percy Schmeiser who was sued by Monsanto. Listen to his story\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/7_Finn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/7_Finn.jpg\" alt=\"These signs are often found at farmers markets and health food stores. The country will be watching what California decides. Photo: Maria Finn\" title=\"These signs are often found at farmers markets and health food stores. The country will be watching what California decides. Photo: Maria Finn\" width=\"500\" class=\"alignnone size-full wp-image-49614\">\u003c/a>\u003cbr>\n\u003cem>These signs are often found at farmers' markets and health food stores. The country will be watching what California decides. Photo: Maria Finn\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This November, the rest of the country will be watching California as we vote on \u003ca href=\"http://ballotpedia.org/wiki/index.php/California_Proposition_37,_Mandatory_Labeling_of_Genetically_Engineered_Food_%282012%29\">Proposition 37\u003c/a>, to decide if \u003ca href=\"http://newhope360.com/non-gmo/whats-difference-between-ge-and-gmo?page=1\">Genetically Engineered\u003c/a> (GE) food products should be labeled. Right now, the organic farmers are considered the Davids against the corporate \u003ca href=\"http://en.wikipedia.org/wiki/Goliath\">Goliaths\u003c/a>. But the mood at the Heirloom Expo was optimistic. \u003c/p>\n\n",
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"excerpt": "The second annual National Heirloom Exposition took place in Santa Rosa on September 10-12. It was a celebration of the imperfect, the unexpected, and many people attending it learned that sometimes the most blemished fruit has the sweetest flavor. There were squash with warts, spiky cucumbers and “Cannibal” tomatoes. A display showed off Hopi Blue corn, Rainbow Inca corn, and Seneca Blue Bear Dance corn. Genetically modified corn, well, it was not welcome at the table. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/1_heirlooms_Marla-Aufmuth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/1_heirlooms_Marla-Aufmuth.jpg\" alt=\"The 2nd annual National Heirloom Exposition\" title=\"The 2nd annual National Heirloom Exposition\" width=\"560\" class=\"alignnone size-full wp-image-49615\">\u003c/a>\u003cbr>\n\u003cem>The 2nd annual National Heirloom Exposition is centered around the pure food movement, heirloom vegetables and anti-GMO activism. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>The second annual \u003ca href=\"http://www.theheirloomexpo.com/\">National Heirloom Exposition\u003c/a> took place in Santa Rosa on September 10-12. It was a celebration of the imperfect, the unexpected, and many people attending it learned that sometimes the most blemished fruit has the sweetest flavor. There were squash with warts, spiky cucumbers and “Cannibal” tomatoes. A display showed off Hopi Blue corn, Rainbow Inca corn, and Seneca Blue Bear Dance corn. Genetically modified corn, well, it was not welcome at the table. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2_heirlooms_marla-aufmuth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/2_heirlooms_marla-aufmuth.jpg\" alt=\"The heirloom Cannibal Tomato is actually an eggplant. Photo: Marla Aufmuth\" title=\"he heirloom Cannibal Tomato is actually an eggplant. Photo: Marla Aufmuth\" width=\"560\" class=\"alignnone size-full wp-image-49616\">\u003c/a>\u003cbr>\n\u003cem>The heirloom “Cannibal Tomato” is actually an eggplant. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>If fact, \u003ca href=\"http://en.wikipedia.org/wiki/Genetically_modified_organism\">GMOs\u003c/a> (Genetically Modified Organisms) were enemy #1 at the Heirloom Expo and \u003ca href=\"http://www.carighttoknow.org/\">Proposition 37\u003c/a>, which would require food manufacturers to label all foods with genetically modified ingredients on this November’s ballot, was a much talked about issue. An organizer of the festival and manager of \u003ca href=\"http://rareseeds.com/\">The Petaluma Seed Bank\u003c/a>, Paul Wallace told me: \u003c/p>\n\u003cblockquote>\u003cp>\"Heirlooms have been here since the beginning of time. Anyone can take one of these seeds, plant it, and grow food. But not with GMOs. These companies have patented nature and cut us off from growing our own food. Genetically modified foods have only been around a few decades. We still don’t know if it could cause health problems. If people want to eat GMO food, that should be an informed choice.\"\u003c/p>\u003c/blockquote>\n\u003cp>Heirlooms predate 1950, when hybrid plants first started to be used widely by industrial farms. Heirlooms are open-pollinated, which means that birds, bees, wind, and other forces of nature help with their breeding process. They can be traded at seed swaps, or saved and stored from year to year. They tend to be considered costlier for commercial farmers, as some may have smaller yields or can be too delicate for shipping. This is why they are often grown by boutique, organic farms, and cost more in the stores, but are a favorite among backyard gardeners.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/6_blush074-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/6_blush074-1000.jpg\" alt=\"Blush Tomato by Fred Hempel. Photo: Fred Hempel at Baia Nicchia.\" title=\"Blush Tomato by Fred Hempel. Photo: Fred Hempel at Baia Nicchia.\" width=\"560\" class=\"alignnone size-full wp-image-49618\">\u003c/a>\u003cbr>\n\u003cem>Blush Tomato by Fred Hempel. Photo: Fred Hempel at Baia Nicchia.\u003c/em> \u003c/p>\n\u003cp>By crossing two or more varieties of heirlooms, plant breeders, farmers and gardeners can search for their version of the perfect tomato. Fred Hempel, owner of \u003ca href=\"http://baianicchia.blogspot.com/\">Baia Nicchia\u003c/a>, is an organic farmer and plant breeder. He has been working with the company \u003ca href=\"http://www.seedsofchange.com/\">Seeds of Change\u003c/a> along with chefs around the San Francisco Bay area to develop varietals, like the \u003ca href=\"http://www.seedsofchange.com/garden_center/product_details.aspx?item_no=P137900\">Blush tomato\u003c/a>. He explained that these are not hybrids, but actually “heritage” tomatoes. “These have all of the traits one expects in an heirloom,“ said Fred Hempel said. “They are open pollinated, their offspring will be very similar to them, but they are not 50 years old.” \u003c/p>\n\u003cp>In fact, some tomatoes people commonly refer to as “heirloom” are also heritage, like the Green Zebra. This was developed by Tom Wagner of Everett Washington by crossing the genes of four different heirloom tomatoes. He introduced it in 1983, and so in spirit these might be heirlooms, but really, they are as he calls them, “Heritage.” The Indigo Rose, or blue tomato was recently bred by Jim Meyers and graduates students at Oregon State University. They crossed wild tomatoes with domestic ones and came up with blue-hued beauties that have the nutrients of regular tomatoes, along with \u003ca href=\"http://en.wikipedia.org/wiki/Anthocyanin\">anthocyanins\u003c/a>, which also produce the healthy pigments in red wine and blueberries. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/4_squash_img_9364.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/4_squash_img_9364.jpg\" alt=\"Heirloom squash. Photo: Marla Aufmuth\" title=\"Heirloom squash. Photo: Marla Aufmuth\" width=\"560\" class=\"alignnone size-full wp-image-49620\">\u003c/a>\u003cbr>\n\u003cem>Heirloom squash. Photo: Marla Aufmuth\u003c/em>\u003c/p>\n\u003cp>Indigo Rose, Blush and Green Zebra were NOT genetically engineered; rather, they were created through classical plant breeding techniques, which often means crossing wild and domesticated plants for genetic diversity. This is important, as then this diversity allows for a greater range of adaptation, especially when climate change is an issue. This can take years of work, and lots of uncertainty, as growers are working with the perimeters of nature and can’t control which genes are precisely passed down to the offspring. So there may be a year of mishaps, feral cousins, and then honing in for generations on the perfect tomato. Currently, Blush, Indigo Rose and Green Zebra seeds are for sale, and can be grown by home gardeners. Over time, they may be introduced into the pantheon of heirlooms. \u003c/p>\n\u003cp>Many of the tomatoes seen in grocery stores are hybrids, which means that they are genetically 50 percent each parent plant, one generation old, and though it’s possible to save the seeds and plant them, the offspring probably won’t taste as good. Many of these have been bred to look like a “perfect” tomato and have a long shelf life, but often lose flavor. The parents are often trade secrets, so farmers have to keep coming back and buying seeds. Since many have been bred for cosmetic purposes, how they taste is far less important. In fact, \u003ca href=\"http://news.sciencemag.org/sciencenow/2012/06/how-tomatoes-lost-their-taste.html\">a recent study in Science Magazine\u003c/a> explains that by breeding the dark green spots out of tomatoes, they in fact have less sugar and flavor. \u003c/p>\n\u003cp>But don’t confuse hybrids with genetically modifying a plant. Genetically engineering, or modifying means that breeders select specific traits that they want in a tomato, and insert the genes that will code those traits into the plant. The gene does not have to be from the same species. The original goal of these was to reduce diseases in crops and create greater output. This seemed like a great idea. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/5_heirlooms_Aufmuth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/5_heirlooms_Aufmuth.jpg\" alt=\"Heirloom vegetables are prized for their uniqueness, rather than uniformity. Photo: Marla Aufmuth\" title=\"Heirloom vegetables are prized for their uniqueness, rather than uniformity. Photo: Marla Aufmuth\" width=\"560\" class=\"alignnone size-full wp-image-49617\">\u003c/a>\u003cbr>\n\u003cem>Heirloom vegetables are prized for their uniqueness, rather than uniformity. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>However, many countries have come out against the use of GMOs in food production and agriculture because they felt there were unacceptable risks to the environment and human health. These countries also considered GMOs unfair to farmers and unsustainable. While genetically modified tomatoes did appear in 1994, they disappeared just four years later. Very few food items we might find in the produce department are genetically modified. The most common genetically modified crops are corn and soybeans and these are used in processed foods and fed to livestock on industrial farms.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/6_heirlooms_Aumuth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/6_heirlooms_Aumuth.jpg\" alt=\"Recent studies have shown that green parts on tomatoes increase their sweetness. These have been bred out of many pure red tomatoes found in grocery stores. Photo: Marla Aufmuth\" title=\"Recent studies have shown that green parts on tomatoes increase their sweetness. These have been bred out of many pure red tomatoes found in grocery stores. Photo: Marla Aufmuth\" width=\"560\" class=\"alignnone size-full wp-image-49619\">\u003c/a>\u003cbr>\n\u003cem>Recent studies have shown that green parts on tomatoes increase their sweetness. These have been bred out of many pure red tomatoes found in grocery stores. Photo: Marla Aufmuth\u003c/em> \u003c/p>\n\u003cp>Over time, the company \u003ca href=\"http://www.monsanto.com/Pages/default.aspx\">Monsanto\u003c/a> has become almost synonymous with GMO, and the plants they have genetically manipulated are their intellectual property. They are usually not available to home gardeners, and when grown by farmers, it is illegal for them to save seeds to plant again. In fact, if seeds from a neighboring farm or backyard garden cross-pollinate with your crop, Monsanto can charge you for patent infringement. One of the most famous cases brought against a farmer by Monsanto is the case of \u003ca href=\"http://www.percyschmeiser.com/conflict.htm\">Canadian farmer Percy Schmeiser who was sued by Monsanto. Listen to his story\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/7_Finn.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/7_Finn.jpg\" alt=\"These signs are often found at farmers markets and health food stores. The country will be watching what California decides. Photo: Maria Finn\" title=\"These signs are often found at farmers markets and health food stores. The country will be watching what California decides. Photo: Maria Finn\" width=\"500\" class=\"alignnone size-full wp-image-49614\">\u003c/a>\u003cbr>\n\u003cem>These signs are often found at farmers' markets and health food stores. The country will be watching what California decides. Photo: Maria Finn\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This November, the rest of the country will be watching California as we vote on \u003ca href=\"http://ballotpedia.org/wiki/index.php/California_Proposition_37,_Mandatory_Labeling_of_Genetically_Engineered_Food_%282012%29\">Proposition 37\u003c/a>, to decide if \u003ca href=\"http://newhope360.com/non-gmo/whats-difference-between-ge-and-gmo?page=1\">Genetically Engineered\u003c/a> (GE) food products should be labeled. Right now, the organic farmers are considered the Davids against the corporate \u003ca href=\"http://en.wikipedia.org/wiki/Goliath\">Goliaths\u003c/a>. But the mood at the Heirloom Expo was optimistic. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "San Francisco Street Food Festival 2012: Photo Slideshow",
"title": "San Francisco Street Food Festival 2012: Photo Slideshow",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>View a photo slideshow from \u003ca href=\"http://www.lacocinasf.org\">La Cocina\u003c/a>'s 4th annual \u003ca href=\"http://www.sfstreetfoodfest.com\">San Francisco Street Food Festival\u003c/a> which took place on Saturday, August 18 in the Mission District.\u003c/p>\n\u003cp>\u003cem>Click on images to view full-sized photos.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO STREET FOOD FESTIVAL\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ritual-roasters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ritual-roasters1000.jpg\" alt=\"Ritual Coffee Roasters. SF Street Food Fest 2012 Photo: Wendy Goodfriend\" title=\"Ritual Coffee Roasters. SF Street Food Fest 2012 Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-47868\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricepaperscissors10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricepaperscissors10001-125x125.jpg\" alt=\"Rice Paper Scissors. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Rice Paper Scissors. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47870\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/mozzeria1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/mozzeria1000-125x125.jpg\" alt=\"Mozzeria. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Mozzeria. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47871\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/mr-right1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/mr-right1000-125x125.jpg\" alt=\"Mr Right Now contingent. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Mr Right Now contingent. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47875\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/il-cane-rosso1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/il-cane-rosso1000a1-125x125.jpg\" alt=\"Il Cane Rosso. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Il Cane Rosso. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47873\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sausage1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sausage1000-125x125.jpg\" alt=\"Leos Hot Dogs at SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Leos Hot Dogs at SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47878\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/people-eating1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/people-eating1000-125x125.jpg\" alt=\"people eating at SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"people eating at SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47880\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/nojo-cucumber-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/nojo-cucumber-salad1000-125x125.jpg\" alt=\"Nojo Japanese Cucumber Salad. Photo: Wendy Goodfriend\" title=\"Nojo Japanese Cucumber Salad. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47885\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/greg-dunmore-nojo10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/greg-dunmore-nojo10001-125x125.jpg\" alt=\"Greg Dunmore of Nojo. Photo: Wendy Goodfriend\" title=\"Greg Dunmore of Nojo. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47888\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/maite-catering1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/maite-catering1000.jpg\" alt=\"Maite Catering. Photo: Wendy Goodfriend\" title=\"Maite Catering. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-47890\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/david-campos-caleb-zigas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/david-campos-caleb-zigas1000-125x125.jpg\" alt=\"District 9 supervisor David Campos and Caleb Zigas- address media on SF Street Food tour. Photo: Wendy Goodfriend\" title=\"District 9 supervisor David Campos and Caleb Zigas- address media on SF Street Food tour. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47894\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/JessBanhMiLoveYouLongtime.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/JessBanhMiLoveYouLongtime-125x125.jpg\" alt=\"Jess from Banh Mi Love You Longtime. Photo: Wendy Goodfriend\" title=\"Jess from Banh Mi Love You Longtime. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47892\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-sabores-del-sur1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-sabores-del-sur1000-125x125.jpg\" alt=\"Hawker Fare and Sabores del Sur. Photo: Wendy Goodfriend\" title=\"Hawker Fare and Sabores del Sur. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47898\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/estrellitas-snacks1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/estrellitas-snacks1000a-125x125.jpg\" alt=\"Estrellitas Snacks. Photo: Wendy Goodfriend\" title=\"Estrellitas Snacks. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47958\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chiefos-kitchen1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chiefos-kitchen1000a-125x125.jpg\" alt=\"Chiefos Kitchen. Photo: Wendy Goodfriend\" title=\"Chiefos Kitchen. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47900\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-torta-gorda-quezadilla1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-torta-gorda-quezadilla1000-125x125.jpg\" alt=\"La Torta Gorda quezadilla. Photo: Wendy Goodfriend\" title=\"La Torta Gorda quezadilla. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47901\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/girls-dog1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/girls-dog1000-125x125.jpg\" alt=\"3 women and a dog with a high-pitched bark. Photo: Wendy Goodfriend\" title=\"3 women and a dog with a high-pitched bark. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47903\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wisesons-babka1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wisesons-babka1000-125x125.jpg\" alt=\"Wise Sons Babka. Photo: Wendy Goodfriend\" title=\"Wise Sons Babka. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47905\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-justin-yu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-justin-yu1000.jpg\" alt=\"Hawker Fare Justin Yu. Photo: Wendy Goodfriend\" title=\"Hawker Fare Justin Yu. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-47907\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/threetwins600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/threetwins600-125x125.jpg\" alt=\"Three Twins Ice Cream. Photo: Wendy Goodfriend\" title=\"Three Twins Ice Cream. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47910\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-siamese-peanuts1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-siamese-peanuts1000a-125x125.jpg\" alt=\"Hawker Fare Siamese Peanuts. Photo: Wendy Goodfriend\" title=\"Hawker Fare Siamese Peanuts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47912\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/world-peached1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/world-peached1000-125x125.jpg\" alt=\"World Peached. Photo: Wendy Goodfriend\" title=\"World Peached. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47916\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ms-linda-greens-catering1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ms-linda-greens-catering1000-125x125.jpg\" alt=\"Ms Linda Greens Catering. Photo: Wendy Goodfriend\" title=\"Ms Linda Greens Catering. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47918\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/osha-thai1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/osha-thai1000-125x125.jpg\" alt=\"Osha Thai. Photo: Wendy Goodfriend\" title=\"Osha Thai. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47920\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wisesons-pickle1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wisesons-pickle1000-125x125.jpg\" alt=\"Wise Sons Deli. Photo: Wendy Goodfriend\" title=\"Wise Sons Deli. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47914\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-victoria-bakery1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-victoria-bakery1000-125x125.jpg\" alt=\"La Victoria Bakery. Photo: Wendy Goodfriend\" title=\"La Victoria Bakery. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47923\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-torta-gorda-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-torta-gorda-1000a-125x125.jpg\" alt=\"La Torta Gorda. Photo: Wendy Goodfriend\" title=\"La Torta Gorda. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47931\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/24-folsom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/24-folsom1000.jpg\" alt=\"24th Folsom - Sidewalk Juice. Photo: Wendy Goodfriend\" title=\"24th Folsom - Sidewalk Juice. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-47927\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/girls-funnel-cake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/girls-funnel-cake1000-125x125.jpg\" alt=\"Girls eating Funnel Cake from Endless Summer Sweets. Photo: Wendy Goodfriend\" title=\"Girls eating Funnel Cake from Endless Summer Sweets. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47929\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd1000-125x125.jpg\" alt=\"Crowd at SF Street Food Fest. Photo: Wendy Goodfriend\" title=\"Crowd at SF Street Food Fest. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47933\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/caleb-mom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/caleb-mom1000-125x125.jpg\" alt=\"Caleb Zigas and his mom. Photo: Wendy Goodfriend\" title=\"Caleb Zigas and his mom. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47934\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-war1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-war1000-125x125.jpg\" alt=\"Crowd at SF Street Food Fest. Photo: Wendy Goodfriend\" title=\"Crowd at SF Street Food Fest. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47935\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tablehopper1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tablehopper1000-125x125.jpg\" alt=\"Tablehopper. Photo: Wendy Goodfriend\" title=\"Tablehopper. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47938\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lalis1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lalis1000-125x125.jpg\" alt=\"Lalis Catering. Photo: Wendy Goodfriend\" title=\"Lalis Catering. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47939\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/omnivore-books10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/omnivore-books10001-125x125.jpg\" alt=\"Omnivore Books. Photo: Wendy Goodfriend\" title=\"Omnivore Books. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47940\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/brass-knuckle1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/brass-knuckle1000a-125x125.jpg\" alt=\"Brass Knuckle. Photo: Wendy Goodfriend\" title=\"Brass Knuckle. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47941\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sweet-blackfives10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sweet-blackfives10001-125x125.jpg\" alt=\"Sweet - Black Fives - Dan. Photo: Wendy Goodfriend\" title=\"Sweet - Black Fives - Dan. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47943\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/yect-merlins-catering1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/yect-merlins-catering1000-125x125.jpg\" alt=\"Meda: Yect and Merlins Catering. Photo: Wendy Goodfriend\" title=\"Meda: Yect and Merlins Catering. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47944\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/good-eggs-photo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/good-eggs-photo1000-125x125.jpg\" alt=\"Good Eggs photo op. Photo: Wendy Goodfriend\" title=\"Good Eggs photo op. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47945\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/minnie-bells-soul-movement10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/minnie-bells-soul-movement10001-125x125.jpg\" alt=\"Minnie Bells Soul Movement. Photo: Wendy Goodfriend\" title=\"Minnie Bells Soul Movement. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47948\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Read a recap\u003c/a> of the SF Street Food Fest and La Cocina's First Ever San Francisco Night Market which took place at the Alemany Farmers' Market on Friday, August 17.\u003c/p>\n\n",
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"excerpt": "View a photo slideshow from La Cocina's 4th annual San Francisco Street Food Festival which took place on Saturday, August 18 in the Mission District.\r\n",
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"description": "View a photo slideshow from La Cocina's 4th annual San Francisco Street Food Festival which took place on Saturday, August 18 in the Mission District.\r\n",
"title": "San Francisco Street Food Festival 2012: Photo Slideshow | KQED",
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"headline": "San Francisco Street Food Festival 2012: Photo Slideshow",
"datePublished": "2012-08-20T22:35:21-07:00",
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"slug": "san-francisco-street-food-festival-2012-photo-slideshow",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>View a photo slideshow from \u003ca href=\"http://www.lacocinasf.org\">La Cocina\u003c/a>'s 4th annual \u003ca href=\"http://www.sfstreetfoodfest.com\">San Francisco Street Food Festival\u003c/a> which took place on Saturday, August 18 in the Mission District.\u003c/p>\n\u003cp>\u003cem>Click on images to view full-sized photos.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO STREET FOOD FESTIVAL\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ritual-roasters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ritual-roasters1000.jpg\" alt=\"Ritual Coffee Roasters. SF Street Food Fest 2012 Photo: Wendy Goodfriend\" title=\"Ritual Coffee Roasters. SF Street Food Fest 2012 Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-47868\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricepaperscissors10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ricepaperscissors10001-125x125.jpg\" alt=\"Rice Paper Scissors. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Rice Paper Scissors. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47870\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/mozzeria1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/mozzeria1000-125x125.jpg\" alt=\"Mozzeria. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Mozzeria. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47871\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/mr-right1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/mr-right1000-125x125.jpg\" alt=\"Mr Right Now contingent. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Mr Right Now contingent. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47875\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/il-cane-rosso1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/il-cane-rosso1000a1-125x125.jpg\" alt=\"Il Cane Rosso. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Il Cane Rosso. SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47873\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sausage1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sausage1000-125x125.jpg\" alt=\"Leos Hot Dogs at SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"Leos Hot Dogs at SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47878\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/people-eating1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/people-eating1000-125x125.jpg\" alt=\"people eating at SF Street Food Fest 2012. Photo: Wendy Goodfriend\" title=\"people eating at SF Street Food Fest 2012. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47880\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/nojo-cucumber-salad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/nojo-cucumber-salad1000-125x125.jpg\" alt=\"Nojo Japanese Cucumber Salad. Photo: Wendy Goodfriend\" title=\"Nojo Japanese Cucumber Salad. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47885\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/greg-dunmore-nojo10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/greg-dunmore-nojo10001-125x125.jpg\" alt=\"Greg Dunmore of Nojo. Photo: Wendy Goodfriend\" title=\"Greg Dunmore of Nojo. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47888\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/maite-catering1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/maite-catering1000.jpg\" alt=\"Maite Catering. Photo: Wendy Goodfriend\" title=\"Maite Catering. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-47890\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/david-campos-caleb-zigas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/david-campos-caleb-zigas1000-125x125.jpg\" alt=\"District 9 supervisor David Campos and Caleb Zigas- address media on SF Street Food tour. Photo: Wendy Goodfriend\" title=\"District 9 supervisor David Campos and Caleb Zigas- address media on SF Street Food tour. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47894\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/JessBanhMiLoveYouLongtime.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/JessBanhMiLoveYouLongtime-125x125.jpg\" alt=\"Jess from Banh Mi Love You Longtime. Photo: Wendy Goodfriend\" title=\"Jess from Banh Mi Love You Longtime. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47892\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-sabores-del-sur1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-sabores-del-sur1000-125x125.jpg\" alt=\"Hawker Fare and Sabores del Sur. Photo: Wendy Goodfriend\" title=\"Hawker Fare and Sabores del Sur. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47898\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/estrellitas-snacks1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/estrellitas-snacks1000a-125x125.jpg\" alt=\"Estrellitas Snacks. Photo: Wendy Goodfriend\" title=\"Estrellitas Snacks. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47958\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chiefos-kitchen1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chiefos-kitchen1000a-125x125.jpg\" alt=\"Chiefos Kitchen. Photo: Wendy Goodfriend\" title=\"Chiefos Kitchen. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47900\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-torta-gorda-quezadilla1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-torta-gorda-quezadilla1000-125x125.jpg\" alt=\"La Torta Gorda quezadilla. Photo: Wendy Goodfriend\" title=\"La Torta Gorda quezadilla. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47901\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/girls-dog1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/girls-dog1000-125x125.jpg\" alt=\"3 women and a dog with a high-pitched bark. Photo: Wendy Goodfriend\" title=\"3 women and a dog with a high-pitched bark. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47903\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wisesons-babka1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wisesons-babka1000-125x125.jpg\" alt=\"Wise Sons Babka. Photo: Wendy Goodfriend\" title=\"Wise Sons Babka. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47905\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-justin-yu1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-justin-yu1000.jpg\" alt=\"Hawker Fare Justin Yu. Photo: Wendy Goodfriend\" title=\"Hawker Fare Justin Yu. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-47907\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/threetwins600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/threetwins600-125x125.jpg\" alt=\"Three Twins Ice Cream. Photo: Wendy Goodfriend\" title=\"Three Twins Ice Cream. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47910\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-siamese-peanuts1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/hawker-fare-siamese-peanuts1000a-125x125.jpg\" alt=\"Hawker Fare Siamese Peanuts. Photo: Wendy Goodfriend\" title=\"Hawker Fare Siamese Peanuts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47912\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/world-peached1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/world-peached1000-125x125.jpg\" alt=\"World Peached. Photo: Wendy Goodfriend\" title=\"World Peached. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47916\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ms-linda-greens-catering1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ms-linda-greens-catering1000-125x125.jpg\" alt=\"Ms Linda Greens Catering. Photo: Wendy Goodfriend\" title=\"Ms Linda Greens Catering. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47918\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/osha-thai1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/osha-thai1000-125x125.jpg\" alt=\"Osha Thai. Photo: Wendy Goodfriend\" title=\"Osha Thai. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47920\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wisesons-pickle1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/wisesons-pickle1000-125x125.jpg\" alt=\"Wise Sons Deli. Photo: Wendy Goodfriend\" title=\"Wise Sons Deli. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47914\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-victoria-bakery1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-victoria-bakery1000-125x125.jpg\" alt=\"La Victoria Bakery. Photo: Wendy Goodfriend\" title=\"La Victoria Bakery. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47923\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-torta-gorda-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/la-torta-gorda-1000a-125x125.jpg\" alt=\"La Torta Gorda. Photo: Wendy Goodfriend\" title=\"La Torta Gorda. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47931\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/24-folsom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/24-folsom1000.jpg\" alt=\"24th Folsom - Sidewalk Juice. Photo: Wendy Goodfriend\" title=\"24th Folsom - Sidewalk Juice. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-47927\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/girls-funnel-cake1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/girls-funnel-cake1000-125x125.jpg\" alt=\"Girls eating Funnel Cake from Endless Summer Sweets. Photo: Wendy Goodfriend\" title=\"Girls eating Funnel Cake from Endless Summer Sweets. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47929\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd1000-125x125.jpg\" alt=\"Crowd at SF Street Food Fest. Photo: Wendy Goodfriend\" title=\"Crowd at SF Street Food Fest. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47933\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/caleb-mom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/caleb-mom1000-125x125.jpg\" alt=\"Caleb Zigas and his mom. Photo: Wendy Goodfriend\" title=\"Caleb Zigas and his mom. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47934\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-war1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-war1000-125x125.jpg\" alt=\"Crowd at SF Street Food Fest. Photo: Wendy Goodfriend\" title=\"Crowd at SF Street Food Fest. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47935\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tablehopper1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tablehopper1000-125x125.jpg\" alt=\"Tablehopper. Photo: Wendy Goodfriend\" title=\"Tablehopper. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47938\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lalis1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lalis1000-125x125.jpg\" alt=\"Lalis Catering. Photo: Wendy Goodfriend\" title=\"Lalis Catering. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47939\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/omnivore-books10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/omnivore-books10001-125x125.jpg\" alt=\"Omnivore Books. Photo: Wendy Goodfriend\" title=\"Omnivore Books. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47940\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/brass-knuckle1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/brass-knuckle1000a-125x125.jpg\" alt=\"Brass Knuckle. Photo: Wendy Goodfriend\" title=\"Brass Knuckle. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47941\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sweet-blackfives10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sweet-blackfives10001-125x125.jpg\" alt=\"Sweet - Black Fives - Dan. Photo: Wendy Goodfriend\" title=\"Sweet - Black Fives - Dan. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47943\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/yect-merlins-catering1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/yect-merlins-catering1000-125x125.jpg\" alt=\"Meda: Yect and Merlins Catering. Photo: Wendy Goodfriend\" title=\"Meda: Yect and Merlins Catering. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47944\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/good-eggs-photo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/good-eggs-photo1000-125x125.jpg\" alt=\"Good Eggs photo op. Photo: Wendy Goodfriend\" title=\"Good Eggs photo op. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47945\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/minnie-bells-soul-movement10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/minnie-bells-soul-movement10001-125x125.jpg\" alt=\"Minnie Bells Soul Movement. Photo: Wendy Goodfriend\" title=\"Minnie Bells Soul Movement. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47948\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Read a recap\u003c/a> of the SF Street Food Fest and La Cocina's First Ever San Francisco Night Market which took place at the Alemany Farmers' Market on Friday, August 17.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Publish like a Local: Nion McEvoy and Chronicle Books ",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Nion-finalBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Nion-finalBAB.jpg\" alt=\"Nion McEvoy\" title=\"Nion McEvoy\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-46964\">\u003c/a>\u003cbr>\n\u003cem>Nion McEvoy. Photo credit: Najib Joe Hakim\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/ntmce\">Nion McEvoy\u003c/a>, 60, has steadily built a media empire that currently includes \u003ca href=\"http://www.chroniclebooks.com/\">Chronicle Books\u003c/a>, \u003ca href=\"http://www.7x7.com/\">7x7\u003c/a>, and \u003ca href=\"http://www.californiahomedesign.com/magazine\">California Home and Design Magazine\u003c/a>, all of which are stylishly housed in one building near the Giant’s ballpark. At Chronicle Books, McEvoy is the chairman, CEO and owner. He is a descendant of M.H. de Young, who founded the \u003ca href=\"http://www.sfgate.com/\">San Francisco Chronicle\u003c/a> and was the co-founder of San Francisco’s cotillion ball for debutantes. Chronicle Books is a separate entity from the media outlet and McEvoy bought and took over Chronicle Books in 1999. McEvoy is trained as an attorney and also has a hand in \u003ca href=\"http://www.mcevoyranch.com/the-ranch/our-oils\">McEvoy Olive Oil\u003c/a>, which was started by his mother Nan McEvoy and is known as much for its peppery olive oils as it is for its annual harvest celebration for 500 luminaries and friends. \u003c/p>\n\u003cp>Having Chronicle Books based in San Francisco is interesting on many fronts: the publishing industry has historically set up shop and celebrated itself on the east coast. The company’s catalog is rich with books on cooking and food, but there’s also music (\u003ca href=\"http://www.chroniclebooks.com/titles/the-beatles-anthology.html\">Beatles\u003c/a> fans take note), art and photography, kids books, gardening and fiction titles as well as the world’s cutest dog with over three million \u003ca href=\"https://www.facebook.com/Boo\">Facebook\u003c/a> fans, \u003ca href=\"http://www.chroniclebooks.com/titles/life-style/pets/boo-little-dog-in-the-big-city.html\">Boo\u003c/a>. Boo potentially manages to charm even those who normally find small dogs to be sort of lame and annoying (guilty!). Chronicle Books reflects local excellence with successful titles that include \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/baking-desserts/miette.html\">Miette\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/chefs-restaurants/tartine.html\">Tartine\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/tartine-bread.html\">Tartine Bread\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/michael-chiarello-s-bottega.html\">Bottega\u003c/a> by Michael Chiarello, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/health-vegetarian/simply-organic.html\">Simply Organic\u003c/a> by Jesse Ziff Cool, and the \u003ca href=\"http://www.chroniclebooks.com/titles/life-style/travel/the-san-francisco-ferry-plaza-farmers-market-cookbook.html\">San Francisco Ferry Plaza Farmers’ Market Cookbook\u003c/a>, according to Sarah Billingsley, who is Associate Editor at Chronicle Books. Food titles with national reach include the bestselling \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/baking-desserts/cake-pops-by-bakerella.html\">Cake Pops\u003c/a> as well as \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/weber-s-big-book-of-grilling.html\">Weber’s Big Book of Grilling\u003c/a> and the vegetable-focused book \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/health-vegetarian/plenty.html\">Plenty\u003c/a>. Bay Area Bites interviewed McEvoy, Billingsley and Peter Perez, who is Associate Marketing Director, Food & Drink/Art Publishing at Chronicle Books. Their comments have been condensed for clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chroniclebooks.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chronicle-books.jpg\" alt=\"Chronicle Books\" title=\"Chronicle Books\" width=\"560\" height=\"173\" class=\"alignnone size-full wp-image-47679\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s new with Chronicle Books?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> We were really blown away by Cake Pops by \u003ca href=\"http://www.bakerella.com/\">Bakerella\u003c/a>. The sales numbers are pretty insane and it’s been a huge success. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The sun was out more often than not last year and we had a good year. Over the last decade, the world of publishing has been troubled, anxious and confused yet we’ve always been profitable. \u003c/p>\n\u003cp>\u003cem>Perez:\u003c/em> It’s really exciting that we’re putting out the \u003ca href=\"https://twitter.com/YigitPura\">Yigit Pura\u003c/a> cookbook. He’s opening Tout Sweet at Macy’s any day now and he’s such a lovely chef. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did that come about?\u003c/strong>\u003cbr>\n\u003cem>Perez:\u003c/em> Here's a good piece of local gossip: Yigit knows \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/02/san-francisco-food-secrets-of-frankie-frankeny-and-chloe-harris/\">Frankie Frankeny\u003c/a> and Frankie’s wife \u003ca href=\"http://www.7x7.com/user/182\">Chloé Harris Frankeny\u003c/a> through the \u003ca href=\"http://www.marriageequality.org/\">Marriage Equality\u003c/a> movement. The book idea was from them organically talking in a way that’s more closely knit rather than just an agent’s proposal arriving on our desk.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What role does social media play at Chronicle Books?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> The biggest food app that people rely on is Instagram. Everyone relies on what they saw and ate and everyone here is in love with it. We have a huge Pinterest culture and find authors there. So much of social media is relational and about discovering. \u003c/p>\n\u003cp>\u003cem>Perez:\u003c/em> We were early adapters to \u003ca href=\"https://twitter.com/ChronicleBooks\">Twitter\u003c/a>, \u003ca href=\"https://www.facebook.com/ChronicleBooks\">Facebook\u003c/a>, Instagram and Pinterest and find neat ways to get people’s response. We’re really conscientious of being tastemakers and trend watchers; we’ve been publishing for over 25 years. \u003c/p>\n\u003cp>The most primal thing that’s been going on now close to five years is that we have a regular food based blog post weekly. I’ll write it or I often get our authors to guest blog. One of our best selling authors is Bakerella -- and we’re approaching a million copies with her book. When she’s a guest blogger for us, it’s mutually beneficial. It’s not paid placement and it’s really through the social experience online. \u003c/p>\n\u003cp>For the blog, usually there’s a recipe embedded to give people a connection to the book. We share recipes, and it’s a PDF that you absolutely have permission to keep that content. Or we do Q&As and quizzes that get a huge response. We’ll do a crowd source kind of thing, where we use Instagram for hashtags and say, “Tell us your favorite ice cream flavor.” We \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/23/the-humphry-slocombe-ice-cream-book-review-and-recipe-for-blue-bottle-vietnamese-coffee-ice-cream/\">published\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Humphry Slocombe\u003c/a> and they have over 300K Twitter followers. We let the author be a judge, and select who we pick. \u003c/p>\n\u003cp>There’s more behind the scenes and context on why we published the book. When we do giveaways, it’s to get people to comment and instigate a response. We have a lot more readers than commentators. We’re trying to engage and not be hard hitting with, “Buy our books.” We know people love our books for a reason and we publish things we really believe in. It’s not just a crass commercial operation.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why keep Chronicle Books in San Francisco?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> I’ve always thought that one of the advantages is there isn’t that much publishing in San Francisco so you don’t go out and have drinks on the town and run into folks. It’s an interesting world we live in out here. My kids are so into Facebook and I just see a world where we get increasingly digital and fast-paced and non-material. At the same time we have Slow Food and caring about where the chicken went to high school. We are increasingly interested in the physical and sensuous real world as a counterbalance to how much time we spend in our little screens and boxes. We are in fact all mammals and it’s under reported how much we like things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what’s your involvement with McEvoy olive oil & what’s the story there? \u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> My mom used to say, “Sometimes I think in my last incarnation I was a medieval farmer because I love olive oil and bread so much.\" \u003c/p>\n\u003cp>Mom got the property in Marin and thought it’d be a nice place for my kids. Marin wouldn’t let her do anything unless it was with an agricultural purpose and she thought olives. I introduced her to Maggie Klein's book \u003ca href=\"http://www.amazon.com/Feast-Olive-Cooking-Olives-Oil/dp/0811805239\">The Feast of the Olive\u003c/a> and then to Italian olive expert Maurizio Caselli. Maurizio looked at it and said “Oh yes, perfect.” Then my mom imported seedlings from different Tuscan varietals and planted her first crop with olive trees. She’s 93 now and does not make all the executive decisions so I get pulled in to help out. Our little marketing dept Christina Cavallaro and Jane Steele--who both worked at Chronicle Books at one time-- thought it’d be good to go into lotions and skin care products for our 80 Acres line. We had to learn that from scratch. Then a few years ago we released our 1st scent/flavor called verde. Then after that, we did lavender and blood orange. Those have been dramatically successful and now sell in Harrod’s. The relation between olive oil and Chronicle Books is that both companies share a love for high quality and the beautiful and sensuously pleasing.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what are your favorite Bay Area spots for food & drink? \u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> \u003ca href=\"http://www.331fish.com/food/index.html\">Fish\u003c/a> in Sausalito for the Vietnamese salmon banh mi and \u003ca href=\"http://outthedoors.com/\">Out the Door\u003c/a> for chicken pho. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what is your guiltiest food pleasure?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> Caramel and sea salt ice cream from \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>. I’m not that susceptible to junk food but I am susceptible to food.\u003c/p>\n\u003chr>\n\u003cp>Chronicle Books is having a \u003cstrong>Back To School Warehouse Sale\u003c/strong>, where you can save 65% on select titles. Peter Perez recommends arriving early for the best deals and selection.\u003c/p>\n\u003cp>\u003cstrong>WHERE:\u003c/strong> Chronicle Books Corporate Headquarters ONLY\u003cbr>\n680 Second Street\u003cbr>\nSan Francisco, CA 94107\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>WHEN:\u003c/strong> Wednesday, August 22, 9:00 am-7:00 pm\u003cbr>\nThursday, August 23, 9:00 am-7:00 pm\u003cbr>\nFriday, August 24, 9:00 am-7:00 pm\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Nion-finalBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Nion-finalBAB.jpg\" alt=\"Nion McEvoy\" title=\"Nion McEvoy\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-46964\">\u003c/a>\u003cbr>\n\u003cem>Nion McEvoy. Photo credit: Najib Joe Hakim\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/ntmce\">Nion McEvoy\u003c/a>, 60, has steadily built a media empire that currently includes \u003ca href=\"http://www.chroniclebooks.com/\">Chronicle Books\u003c/a>, \u003ca href=\"http://www.7x7.com/\">7x7\u003c/a>, and \u003ca href=\"http://www.californiahomedesign.com/magazine\">California Home and Design Magazine\u003c/a>, all of which are stylishly housed in one building near the Giant’s ballpark. At Chronicle Books, McEvoy is the chairman, CEO and owner. He is a descendant of M.H. de Young, who founded the \u003ca href=\"http://www.sfgate.com/\">San Francisco Chronicle\u003c/a> and was the co-founder of San Francisco’s cotillion ball for debutantes. Chronicle Books is a separate entity from the media outlet and McEvoy bought and took over Chronicle Books in 1999. McEvoy is trained as an attorney and also has a hand in \u003ca href=\"http://www.mcevoyranch.com/the-ranch/our-oils\">McEvoy Olive Oil\u003c/a>, which was started by his mother Nan McEvoy and is known as much for its peppery olive oils as it is for its annual harvest celebration for 500 luminaries and friends. \u003c/p>\n\u003cp>Having Chronicle Books based in San Francisco is interesting on many fronts: the publishing industry has historically set up shop and celebrated itself on the east coast. The company’s catalog is rich with books on cooking and food, but there’s also music (\u003ca href=\"http://www.chroniclebooks.com/titles/the-beatles-anthology.html\">Beatles\u003c/a> fans take note), art and photography, kids books, gardening and fiction titles as well as the world’s cutest dog with over three million \u003ca href=\"https://www.facebook.com/Boo\">Facebook\u003c/a> fans, \u003ca href=\"http://www.chroniclebooks.com/titles/life-style/pets/boo-little-dog-in-the-big-city.html\">Boo\u003c/a>. Boo potentially manages to charm even those who normally find small dogs to be sort of lame and annoying (guilty!). Chronicle Books reflects local excellence with successful titles that include \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/baking-desserts/miette.html\">Miette\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/chefs-restaurants/tartine.html\">Tartine\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/tartine-bread.html\">Tartine Bread\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/michael-chiarello-s-bottega.html\">Bottega\u003c/a> by Michael Chiarello, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/health-vegetarian/simply-organic.html\">Simply Organic\u003c/a> by Jesse Ziff Cool, and the \u003ca href=\"http://www.chroniclebooks.com/titles/life-style/travel/the-san-francisco-ferry-plaza-farmers-market-cookbook.html\">San Francisco Ferry Plaza Farmers’ Market Cookbook\u003c/a>, according to Sarah Billingsley, who is Associate Editor at Chronicle Books. Food titles with national reach include the bestselling \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/baking-desserts/cake-pops-by-bakerella.html\">Cake Pops\u003c/a> as well as \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/weber-s-big-book-of-grilling.html\">Weber’s Big Book of Grilling\u003c/a> and the vegetable-focused book \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/health-vegetarian/plenty.html\">Plenty\u003c/a>. Bay Area Bites interviewed McEvoy, Billingsley and Peter Perez, who is Associate Marketing Director, Food & Drink/Art Publishing at Chronicle Books. Their comments have been condensed for clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chroniclebooks.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chronicle-books.jpg\" alt=\"Chronicle Books\" title=\"Chronicle Books\" width=\"560\" height=\"173\" class=\"alignnone size-full wp-image-47679\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s new with Chronicle Books?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> We were really blown away by Cake Pops by \u003ca href=\"http://www.bakerella.com/\">Bakerella\u003c/a>. The sales numbers are pretty insane and it’s been a huge success. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The sun was out more often than not last year and we had a good year. Over the last decade, the world of publishing has been troubled, anxious and confused yet we’ve always been profitable. \u003c/p>\n\u003cp>\u003cem>Perez:\u003c/em> It’s really exciting that we’re putting out the \u003ca href=\"https://twitter.com/YigitPura\">Yigit Pura\u003c/a> cookbook. He’s opening Tout Sweet at Macy’s any day now and he’s such a lovely chef. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did that come about?\u003c/strong>\u003cbr>\n\u003cem>Perez:\u003c/em> Here's a good piece of local gossip: Yigit knows \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/02/san-francisco-food-secrets-of-frankie-frankeny-and-chloe-harris/\">Frankie Frankeny\u003c/a> and Frankie’s wife \u003ca href=\"http://www.7x7.com/user/182\">Chloé Harris Frankeny\u003c/a> through the \u003ca href=\"http://www.marriageequality.org/\">Marriage Equality\u003c/a> movement. The book idea was from them organically talking in a way that’s more closely knit rather than just an agent’s proposal arriving on our desk.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What role does social media play at Chronicle Books?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> The biggest food app that people rely on is Instagram. Everyone relies on what they saw and ate and everyone here is in love with it. We have a huge Pinterest culture and find authors there. So much of social media is relational and about discovering. \u003c/p>\n\u003cp>\u003cem>Perez:\u003c/em> We were early adapters to \u003ca href=\"https://twitter.com/ChronicleBooks\">Twitter\u003c/a>, \u003ca href=\"https://www.facebook.com/ChronicleBooks\">Facebook\u003c/a>, Instagram and Pinterest and find neat ways to get people’s response. We’re really conscientious of being tastemakers and trend watchers; we’ve been publishing for over 25 years. \u003c/p>\n\u003cp>The most primal thing that’s been going on now close to five years is that we have a regular food based blog post weekly. I’ll write it or I often get our authors to guest blog. One of our best selling authors is Bakerella -- and we’re approaching a million copies with her book. When she’s a guest blogger for us, it’s mutually beneficial. It’s not paid placement and it’s really through the social experience online. \u003c/p>\n\u003cp>For the blog, usually there’s a recipe embedded to give people a connection to the book. We share recipes, and it’s a PDF that you absolutely have permission to keep that content. Or we do Q&As and quizzes that get a huge response. We’ll do a crowd source kind of thing, where we use Instagram for hashtags and say, “Tell us your favorite ice cream flavor.” We \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/23/the-humphry-slocombe-ice-cream-book-review-and-recipe-for-blue-bottle-vietnamese-coffee-ice-cream/\">published\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Humphry Slocombe\u003c/a> and they have over 300K Twitter followers. We let the author be a judge, and select who we pick. \u003c/p>\n\u003cp>There’s more behind the scenes and context on why we published the book. When we do giveaways, it’s to get people to comment and instigate a response. We have a lot more readers than commentators. We’re trying to engage and not be hard hitting with, “Buy our books.” We know people love our books for a reason and we publish things we really believe in. It’s not just a crass commercial operation.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why keep Chronicle Books in San Francisco?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> I’ve always thought that one of the advantages is there isn’t that much publishing in San Francisco so you don’t go out and have drinks on the town and run into folks. It’s an interesting world we live in out here. My kids are so into Facebook and I just see a world where we get increasingly digital and fast-paced and non-material. At the same time we have Slow Food and caring about where the chicken went to high school. We are increasingly interested in the physical and sensuous real world as a counterbalance to how much time we spend in our little screens and boxes. We are in fact all mammals and it’s under reported how much we like things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what’s your involvement with McEvoy olive oil & what’s the story there? \u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> My mom used to say, “Sometimes I think in my last incarnation I was a medieval farmer because I love olive oil and bread so much.\" \u003c/p>\n\u003cp>Mom got the property in Marin and thought it’d be a nice place for my kids. Marin wouldn’t let her do anything unless it was with an agricultural purpose and she thought olives. I introduced her to Maggie Klein's book \u003ca href=\"http://www.amazon.com/Feast-Olive-Cooking-Olives-Oil/dp/0811805239\">The Feast of the Olive\u003c/a> and then to Italian olive expert Maurizio Caselli. Maurizio looked at it and said “Oh yes, perfect.” Then my mom imported seedlings from different Tuscan varietals and planted her first crop with olive trees. She’s 93 now and does not make all the executive decisions so I get pulled in to help out. Our little marketing dept Christina Cavallaro and Jane Steele--who both worked at Chronicle Books at one time-- thought it’d be good to go into lotions and skin care products for our 80 Acres line. We had to learn that from scratch. Then a few years ago we released our 1st scent/flavor called verde. Then after that, we did lavender and blood orange. Those have been dramatically successful and now sell in Harrod’s. The relation between olive oil and Chronicle Books is that both companies share a love for high quality and the beautiful and sensuously pleasing.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what are your favorite Bay Area spots for food & drink? \u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> \u003ca href=\"http://www.331fish.com/food/index.html\">Fish\u003c/a> in Sausalito for the Vietnamese salmon banh mi and \u003ca href=\"http://outthedoors.com/\">Out the Door\u003c/a> for chicken pho. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what is your guiltiest food pleasure?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> Caramel and sea salt ice cream from \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>. I’m not that susceptible to junk food but I am susceptible to food.\u003c/p>\n\u003chr>\n\u003cp>Chronicle Books is having a \u003cstrong>Back To School Warehouse Sale\u003c/strong>, where you can save 65% on select titles. Peter Perez recommends arriving early for the best deals and selection.\u003c/p>\n\u003cp>\u003cstrong>WHERE:\u003c/strong> Chronicle Books Corporate Headquarters ONLY\u003cbr>\n680 Second Street\u003cbr>\nSan Francisco, CA 94107\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>WHEN:\u003c/strong> Wednesday, August 22, 9:00 am-7:00 pm\u003cbr>\nThursday, August 23, 9:00 am-7:00 pm\u003cbr>\nFriday, August 24, 9:00 am-7:00 pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Rogue Cafe: Backlash in Berkeley Over Backyard Brunch",
"title": "Rogue Cafe: Backlash in Berkeley Over Backyard Brunch",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/caferogue560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/caferogue560.jpg\" alt=\"Rogue Cafe\" title=\"Rogue Cafe\" width=\"560\" height=\"355\" class=\"alignnone size-full wp-image-46435\">\u003c/a>\u003cbr>\n\u003cem>The shed that houses the Rogue Cafe, run by Eric Thoreson and Ciara Sanker. Photo: Courtesy Rogue Cafe\u003c/em>\u003c/p>\n\u003cp>What could be more benign: A Sunday in a slightly scruffy South Berkeley backyard, where kids play in a tree house, parents sip single-origin brews, and friends nosh on soft scrambled eggs and whipped cream drenched waffles while sitting on a hodgepodge assortment of outdoor furniture in a sun-drenched spot?\u003c/p>\n\u003cp>Welcome to the \u003ca href=\"http://www.facebook.com/roguecafe\">Rogue Cafe\u003c/a>. But don't be fooled by the innocent setting. The unpermitted and thus illegal pop-up weekend brunch is a neighborhood nuisance, a health, sanitation, and safety hazard, and a parking nightmare, railed outraged readers in response to a story on the Rogue Café on \u003ca href=\"http://www.berkeleyside.com/2012/07/23/rogue-cafe-weekend-pop-up-serves-a-mellow-brunch/\">Berkeleyside\u003c/a> this week. (Though the nearby church seems to have cornered the market on the parking problem, on Sundays at least.) To date, nobody chiming in on the hyper-local site mentioned tripping hazards such as tricycles and toys, but that may simply reflect the fact -- suspects the café owner -- that many naysayers likely have not attended the pop-up in the first place.\u003c/p>\n\u003cp>Adding insult to potential injury, this caffeine-and-eggs scourge to civil society has set up shop in a corrugated metal shed in a residential neighborhood. A neighborhood mind, that might benefit from something positive like a pop-up venture, since, alas, it has seen its share of crime, drugs, and violence over the years -- though none, one hopes, by waffle iron or hot, caffeinated beverages with a pristine pedigree.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/eric.thoreson.roguecafe.nick_.rahaim.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/eric.thoreson.roguecafe.nick_.rahaim.jpg\" alt=\"Barista Eric Thoreson\" title=\"Barista Eric Thoreson\" width=\"520\" height=\"390\" class=\"alignnone size-full wp-image-46439\">\u003c/a>\u003cbr>\n\u003cem>Barista Eric Thoreson crafts a strong cup of Joe. Photo: Nick Rahaim\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Talk about a tempest in a coffee cup. The largely vitriolic response that quickly spewed forth from a small but vocal core of Berkeleyans in response to Monday's story took pop-up owner Eric Thoreson by surprise. \"Most of the criticism seems to have come from a few people who have never been to Rogue, don't know me, and don't know that many of the neighbors come for brunch,\" says Thoreson, a long-time barista at \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, who also runs his own roasting company, \u003ca href=\"http://oneninetyseven.com/\">One Ninety Seven Coffee\u003c/a>, and is one of the six founding members of the \u003ca href=\"http://www.alchemycollective.com/\">Alchemy Collective Cafe\u003c/a>. \"The aggressive negativity threw me. We're trying to do something community-minded but the response to that story was not warm or welcoming.\"\u003c/p>\n\u003cp>In comparison, Thoreson says, when the \u003ca href=\"http://www.eastbayexpress.com/ebx/backyard-brunch-rogue-cafandeacute/Content?oid=3131950\">\u003cem>East Bay Express\u003c/em>\u003c/a> wrote a similarly positive review back in the brunch's early days in February, the only fallout was a doubling of customers at the next Saturday event. But the recent Berkeleyside post essentially shut down his operation in its current configuration. While the article itself did not initially address permits, readers pounced on the matter in the comments. The pop-up had operated quietly for six month in its present location, serving mostly friends, coworkers, and neighbors. But within hours of the Berkeleyside piece running -- in which several concerned citizens vowed to snitch on the renegade food venture -- Thoreson was slapped with a cease and desist order from the city's zoning department. \u003c/p>\n\u003cp>Sound familiar? Two years ago \u003ca href=\"http://www.nytimes.com/2011/06/19/us/19underground.html\">San Francisco's Underground Market\u003c/a> went through a similar hassle with city officials over its popular artisan food and music events, and back in Berkeley the \u003ca href=\"http://www.berkeleyside.com/2010/12/10/what-next-for-the-multi-culti-grill-and-birdland-jazz-club/\">Multi Culti Grill and Birdland Jazz Club\u003c/a>, a live music and BBQ venue in a residential garage, repeatedly ran into battles with that town's bureaucracy. Both events wound up navigating around permit problems by operating as a private club that accepted donations. Thoreson plans on following suit. Though, it must be said, eventually \u003ca href=\"http://birdlandjazz.org/\">Birdland\u003c/a> and the \u003ca href=\"http://foragesf.com/market/\">Underground Market\u003c/a> were shuttered by city officials, in their early incarnations at least. The Underground Market has reopened in new form, check out details for the latest event this Saturday on the \u003ca href=\"http://foragesf.com/market/\">forageSF Underground Market page\u003c/a>. (For now, people game enough to try brunch at Rogue Café need to email Thoreson and his partner in, ah, crime Ciara Sanker (see \u003ca href=\"http://www.facebook.com/roguecafe\">Rogue’s Facebook page\u003c/a> for details).\u003c/p>\n\u003cp>So much for Berkeley's reputation for free speech, free expression, and freedom to experiment with both everything edible and radical ideas. Lost in the brouhaha brewing this week: Nobody has to patronize the place if they don't want to. And, of course, pop-up dinners, supper clubs, street carts, and food trucks -- operating in varying degrees of legality -- have become a fixture on the local food scene, fueled by the continued economic downturn, consumer demand, and the area's seemingly endless appetite for the next cool thing from the underground culinary set.\u003c/p>\n\u003cp>Rogue Café comes out of that culture and is an unapologetically low-rent operation. Think a waffle iron, coffee grinder, propane grill, cast-iron pans, a nitrous-powered handheld espresso machine, and a borrowed backyard and shed, courtesy of a friend from the restaurant world.\u003c/p>\n\u003cp>Thoreson keeps food on ice (there's no refrigeration) and has a large pot filled with hot water for frequent hand-washing, an industry obsession, says the 32-year-old, who has a food handlers card. No, the health department isn't looking over his shoulder while he cooks, but that's not how a permitted commercial kitchen is inspected either, adds Thoreson, who follows standard health and safety protocols gleaned from his 18 years as a restaurant industry employee.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/fried.eggs_.cornbeef.hash_.roguecafe520.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/fried.eggs_.cornbeef.hash_.roguecafe520.jpg\" alt=\"Fried eggs, toast and corned beef hash at Rogue Cafe\" title=\"Fried eggs, toast and corned beef hash at Rogue Cafe\" width=\"520\" height=\"694\" class=\"alignnone size-full wp-image-46436\">\u003c/a>\u003cbr>\n\u003cem>Sweet and savory brunch options vary each week at Rogue Cafe. Photo: courtesy Rogue Cafe\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/waffles.roguecafe.facebook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/waffles.roguecafe.facebook.jpg\" alt=\"Waffles at Rouge Cafe\" title=\"Waffles at Rouge Cafe\" width=\"180\" height=\"239\" class=\"alignleft size-full wp-image-46438\">\u003c/a>Typically 20 to 40 people come to eat during the course of three hours on a Saturday or Sunday. Thoreson started serving food to make some money (at $2 for a cup of quality brew he was hardly raking in the cash). He makes his own spice-infused sausages, crusty bread, and sourdough waffles, rolled in sugar before cooking, which accounts for their trademark caramelization, texture, and taste.\u003c/p>\n\u003cp>Response to the underground café controversy among above-board barista businesses is mixed. \"I really like Rogue Café. Eric makes and roasts delicious coffee,\" says \u003ca href=\"http://www.berkeleyside.com/2012/05/25/bartavelle-owner-whats-cooking-for-ex-cafe-fanny-space/\">Suzanne Drexhage\u003c/a>, who is set to launch her own legit business, \u003ca href=\"http://www.facebook.com/BartavelleCoffeeWine\">Bartavelle Coffee & Wine Bar\u003c/a>, in the former Café Fanny space in Berkeley. \"It's in my neighborhood, which is great. And I do love the community vibe of the pop-up,\" adds Drexhage, who ran her own occasional pop-up dinners out of Local 123 café in west Berkeley.\u003c/p>\n\u003cp>She understands the need for health inspections and business permits. And yet: \"I really wish places like Rogue could just work in their own way without hassles. The chance to try things out before putting tons of money into starting a business the official way is so useful, and the customers love it,\" says Drexhage, who admits to a soft spot for pop-ups. \"And, for what it's worth, there are probably hundreds of officially sanctioned restaurants in Berkeley that aren't anywhere near as clean or responsibly run.\"\u003c/p>\n\u003cp>Other neighboring café owners are more conflicted. \"As an avid supporter of community through food, coffee, and wine, I think what Rogue's doing is great -- cute garden setting, small footprint, real people serving real, honest food and drinks,\" says \u003ca href=\"http://www.berkeleyside.com/2012/07/20/local-123-finds-its-feet-in-west-berkeley-and-beyond/\">Frieda Hoffman\u003c/a>, who co-owns \u003ca href=\"http://local123cafe.com/\">Local 123\u003c/a>, where her friend Ciara Sanker of Rogue also works. \u003c/p>\n\u003cp>But as a businesswoman, the rogue model gives her pause. Since she forks out for permits, property taxes, commercial rates for basic services like PG&E, insurance, and the like, she says she feels frustrated that places like Rogue circumvent such costs. \"Why should they get a break? We have sweated long and hard to create a café business founded on the same principles and serve a similar market and we're only just reaching profitability after three years,\" adds Hoffman. Thoreson, who describes his weekend brunch event as \"barely profitable,\" pays taxes and has a business license.\u003c/p>\n\u003cp>What's next for Rogue remains unclear at press time. \"Rogue will happen this weekend, although the location is not yet solidified,\" Thoreson told BAB. In the interim, Thoreson is getting some unsolicited advice from a fellow renegade who found himself in a similar situation. After being hit with penalties for code violations on more than one occasion, Birdland's Mike Parayno, fed up with running afoul of city officials in Berkeley for his garage jam sessions and BBQ soirees, took off -- to the Philippines.\u003c/p>\n\u003cp>He relaunched as the Birdland Jazzista Social Club in Manila, in a South-East Asian culture more conducive to small businesses coexisting in residential neighborhoods. \"Birdland has flown the coop,\" says Parayno. \"But it's the same concept: Free food, bring your own booze, small donation for the musicians, and we party. People love it. And there's no Berkeley hater energy.\"\u003c/p>\n\u003cp>Thoreson may not have to go so far to keep slinging eggs and serving java. He hopes a short hop across the border back to Oakland -- where Rogue Café began -- may prove a more hospitable home to his budding backyard brunch business. Stay tuned.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/rogue.cafe_.gabe_.henry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/rogue.cafe_.gabe_.henry560.jpg\" alt=\"Rogue Cafe Photo: Gabe Henry\" title=\"Rogue Cafe Photo: Gabe Henry\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-46454\">\u003c/a>\u003cbr>\n\u003cem>Photo: Gabe Henry Woody\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Full disclosure: This reporter writes a food column for \u003ca href=\"http://www.berkeleyside.com/author/sarah/\">Berkeleyside\u003c/a> but did not pen its pieces on Rogue Café.\u003c/em>\u003c/p>\n\n",
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"excerpt": "A tempest in a coffee cup played out in Berkeley this week as a small core of vocal critics sought to shut down the pop-up (and permit-less) Rogue Cafe -- once they learned about the under-the-radar brunch venue on Berkeleyside. Sarah Henry investigates the brewing brouhaha.",
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"description": "A tempest in a coffee cup played out in Berkeley this week as a small core of vocal critics sought to shut down the pop-up (and permit-less) Rogue Cafe -- once they learned about the under-the-radar brunch venue on Berkeleyside. Sarah Henry investigates the brewing brouhaha.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/caferogue560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/caferogue560.jpg\" alt=\"Rogue Cafe\" title=\"Rogue Cafe\" width=\"560\" height=\"355\" class=\"alignnone size-full wp-image-46435\">\u003c/a>\u003cbr>\n\u003cem>The shed that houses the Rogue Cafe, run by Eric Thoreson and Ciara Sanker. Photo: Courtesy Rogue Cafe\u003c/em>\u003c/p>\n\u003cp>What could be more benign: A Sunday in a slightly scruffy South Berkeley backyard, where kids play in a tree house, parents sip single-origin brews, and friends nosh on soft scrambled eggs and whipped cream drenched waffles while sitting on a hodgepodge assortment of outdoor furniture in a sun-drenched spot?\u003c/p>\n\u003cp>Welcome to the \u003ca href=\"http://www.facebook.com/roguecafe\">Rogue Cafe\u003c/a>. But don't be fooled by the innocent setting. The unpermitted and thus illegal pop-up weekend brunch is a neighborhood nuisance, a health, sanitation, and safety hazard, and a parking nightmare, railed outraged readers in response to a story on the Rogue Café on \u003ca href=\"http://www.berkeleyside.com/2012/07/23/rogue-cafe-weekend-pop-up-serves-a-mellow-brunch/\">Berkeleyside\u003c/a> this week. (Though the nearby church seems to have cornered the market on the parking problem, on Sundays at least.) To date, nobody chiming in on the hyper-local site mentioned tripping hazards such as tricycles and toys, but that may simply reflect the fact -- suspects the café owner -- that many naysayers likely have not attended the pop-up in the first place.\u003c/p>\n\u003cp>Adding insult to potential injury, this caffeine-and-eggs scourge to civil society has set up shop in a corrugated metal shed in a residential neighborhood. A neighborhood mind, that might benefit from something positive like a pop-up venture, since, alas, it has seen its share of crime, drugs, and violence over the years -- though none, one hopes, by waffle iron or hot, caffeinated beverages with a pristine pedigree.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/eric.thoreson.roguecafe.nick_.rahaim.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/eric.thoreson.roguecafe.nick_.rahaim.jpg\" alt=\"Barista Eric Thoreson\" title=\"Barista Eric Thoreson\" width=\"520\" height=\"390\" class=\"alignnone size-full wp-image-46439\">\u003c/a>\u003cbr>\n\u003cem>Barista Eric Thoreson crafts a strong cup of Joe. Photo: Nick Rahaim\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Talk about a tempest in a coffee cup. The largely vitriolic response that quickly spewed forth from a small but vocal core of Berkeleyans in response to Monday's story took pop-up owner Eric Thoreson by surprise. \"Most of the criticism seems to have come from a few people who have never been to Rogue, don't know me, and don't know that many of the neighbors come for brunch,\" says Thoreson, a long-time barista at \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a>, who also runs his own roasting company, \u003ca href=\"http://oneninetyseven.com/\">One Ninety Seven Coffee\u003c/a>, and is one of the six founding members of the \u003ca href=\"http://www.alchemycollective.com/\">Alchemy Collective Cafe\u003c/a>. \"The aggressive negativity threw me. We're trying to do something community-minded but the response to that story was not warm or welcoming.\"\u003c/p>\n\u003cp>In comparison, Thoreson says, when the \u003ca href=\"http://www.eastbayexpress.com/ebx/backyard-brunch-rogue-cafandeacute/Content?oid=3131950\">\u003cem>East Bay Express\u003c/em>\u003c/a> wrote a similarly positive review back in the brunch's early days in February, the only fallout was a doubling of customers at the next Saturday event. But the recent Berkeleyside post essentially shut down his operation in its current configuration. While the article itself did not initially address permits, readers pounced on the matter in the comments. The pop-up had operated quietly for six month in its present location, serving mostly friends, coworkers, and neighbors. But within hours of the Berkeleyside piece running -- in which several concerned citizens vowed to snitch on the renegade food venture -- Thoreson was slapped with a cease and desist order from the city's zoning department. \u003c/p>\n\u003cp>Sound familiar? Two years ago \u003ca href=\"http://www.nytimes.com/2011/06/19/us/19underground.html\">San Francisco's Underground Market\u003c/a> went through a similar hassle with city officials over its popular artisan food and music events, and back in Berkeley the \u003ca href=\"http://www.berkeleyside.com/2010/12/10/what-next-for-the-multi-culti-grill-and-birdland-jazz-club/\">Multi Culti Grill and Birdland Jazz Club\u003c/a>, a live music and BBQ venue in a residential garage, repeatedly ran into battles with that town's bureaucracy. Both events wound up navigating around permit problems by operating as a private club that accepted donations. Thoreson plans on following suit. Though, it must be said, eventually \u003ca href=\"http://birdlandjazz.org/\">Birdland\u003c/a> and the \u003ca href=\"http://foragesf.com/market/\">Underground Market\u003c/a> were shuttered by city officials, in their early incarnations at least. The Underground Market has reopened in new form, check out details for the latest event this Saturday on the \u003ca href=\"http://foragesf.com/market/\">forageSF Underground Market page\u003c/a>. (For now, people game enough to try brunch at Rogue Café need to email Thoreson and his partner in, ah, crime Ciara Sanker (see \u003ca href=\"http://www.facebook.com/roguecafe\">Rogue’s Facebook page\u003c/a> for details).\u003c/p>\n\u003cp>So much for Berkeley's reputation for free speech, free expression, and freedom to experiment with both everything edible and radical ideas. Lost in the brouhaha brewing this week: Nobody has to patronize the place if they don't want to. And, of course, pop-up dinners, supper clubs, street carts, and food trucks -- operating in varying degrees of legality -- have become a fixture on the local food scene, fueled by the continued economic downturn, consumer demand, and the area's seemingly endless appetite for the next cool thing from the underground culinary set.\u003c/p>\n\u003cp>Rogue Café comes out of that culture and is an unapologetically low-rent operation. Think a waffle iron, coffee grinder, propane grill, cast-iron pans, a nitrous-powered handheld espresso machine, and a borrowed backyard and shed, courtesy of a friend from the restaurant world.\u003c/p>\n\u003cp>Thoreson keeps food on ice (there's no refrigeration) and has a large pot filled with hot water for frequent hand-washing, an industry obsession, says the 32-year-old, who has a food handlers card. No, the health department isn't looking over his shoulder while he cooks, but that's not how a permitted commercial kitchen is inspected either, adds Thoreson, who follows standard health and safety protocols gleaned from his 18 years as a restaurant industry employee.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/fried.eggs_.cornbeef.hash_.roguecafe520.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/fried.eggs_.cornbeef.hash_.roguecafe520.jpg\" alt=\"Fried eggs, toast and corned beef hash at Rogue Cafe\" title=\"Fried eggs, toast and corned beef hash at Rogue Cafe\" width=\"520\" height=\"694\" class=\"alignnone size-full wp-image-46436\">\u003c/a>\u003cbr>\n\u003cem>Sweet and savory brunch options vary each week at Rogue Cafe. Photo: courtesy Rogue Cafe\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/waffles.roguecafe.facebook.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/waffles.roguecafe.facebook.jpg\" alt=\"Waffles at Rouge Cafe\" title=\"Waffles at Rouge Cafe\" width=\"180\" height=\"239\" class=\"alignleft size-full wp-image-46438\">\u003c/a>Typically 20 to 40 people come to eat during the course of three hours on a Saturday or Sunday. Thoreson started serving food to make some money (at $2 for a cup of quality brew he was hardly raking in the cash). He makes his own spice-infused sausages, crusty bread, and sourdough waffles, rolled in sugar before cooking, which accounts for their trademark caramelization, texture, and taste.\u003c/p>\n\u003cp>Response to the underground café controversy among above-board barista businesses is mixed. \"I really like Rogue Café. Eric makes and roasts delicious coffee,\" says \u003ca href=\"http://www.berkeleyside.com/2012/05/25/bartavelle-owner-whats-cooking-for-ex-cafe-fanny-space/\">Suzanne Drexhage\u003c/a>, who is set to launch her own legit business, \u003ca href=\"http://www.facebook.com/BartavelleCoffeeWine\">Bartavelle Coffee & Wine Bar\u003c/a>, in the former Café Fanny space in Berkeley. \"It's in my neighborhood, which is great. And I do love the community vibe of the pop-up,\" adds Drexhage, who ran her own occasional pop-up dinners out of Local 123 café in west Berkeley.\u003c/p>\n\u003cp>She understands the need for health inspections and business permits. And yet: \"I really wish places like Rogue could just work in their own way without hassles. The chance to try things out before putting tons of money into starting a business the official way is so useful, and the customers love it,\" says Drexhage, who admits to a soft spot for pop-ups. \"And, for what it's worth, there are probably hundreds of officially sanctioned restaurants in Berkeley that aren't anywhere near as clean or responsibly run.\"\u003c/p>\n\u003cp>Other neighboring café owners are more conflicted. \"As an avid supporter of community through food, coffee, and wine, I think what Rogue's doing is great -- cute garden setting, small footprint, real people serving real, honest food and drinks,\" says \u003ca href=\"http://www.berkeleyside.com/2012/07/20/local-123-finds-its-feet-in-west-berkeley-and-beyond/\">Frieda Hoffman\u003c/a>, who co-owns \u003ca href=\"http://local123cafe.com/\">Local 123\u003c/a>, where her friend Ciara Sanker of Rogue also works. \u003c/p>\n\u003cp>But as a businesswoman, the rogue model gives her pause. Since she forks out for permits, property taxes, commercial rates for basic services like PG&E, insurance, and the like, she says she feels frustrated that places like Rogue circumvent such costs. \"Why should they get a break? We have sweated long and hard to create a café business founded on the same principles and serve a similar market and we're only just reaching profitability after three years,\" adds Hoffman. Thoreson, who describes his weekend brunch event as \"barely profitable,\" pays taxes and has a business license.\u003c/p>\n\u003cp>What's next for Rogue remains unclear at press time. \"Rogue will happen this weekend, although the location is not yet solidified,\" Thoreson told BAB. In the interim, Thoreson is getting some unsolicited advice from a fellow renegade who found himself in a similar situation. After being hit with penalties for code violations on more than one occasion, Birdland's Mike Parayno, fed up with running afoul of city officials in Berkeley for his garage jam sessions and BBQ soirees, took off -- to the Philippines.\u003c/p>\n\u003cp>He relaunched as the Birdland Jazzista Social Club in Manila, in a South-East Asian culture more conducive to small businesses coexisting in residential neighborhoods. \"Birdland has flown the coop,\" says Parayno. \"But it's the same concept: Free food, bring your own booze, small donation for the musicians, and we party. People love it. And there's no Berkeley hater energy.\"\u003c/p>\n\u003cp>Thoreson may not have to go so far to keep slinging eggs and serving java. He hopes a short hop across the border back to Oakland -- where Rogue Café began -- may prove a more hospitable home to his budding backyard brunch business. Stay tuned.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/rogue.cafe_.gabe_.henry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/rogue.cafe_.gabe_.henry560.jpg\" alt=\"Rogue Cafe Photo: Gabe Henry\" title=\"Rogue Cafe Photo: Gabe Henry\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-46454\">\u003c/a>\u003cbr>\n\u003cem>Photo: Gabe Henry Woody\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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},
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"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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}
},
"closealltabs": {
"id": "closealltabs",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"meta": {
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"source": "WNYC"
},
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
},
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"meta": {
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
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"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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