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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": "\u003ca href=\"http://ksolomon.com\" title=\"Web Site of Karen Solomon, writer\">Karen Solomon\u003c/a> is the author of \u003ca href=\"http://www.amazon.com/gp/product/158008575X/ref=as_li_ss_tl?ie=UTF8&tag=lifefounlimi-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=158008575X\">Can It, Bottle It, Smoke It\u003c/a> and \u003ca href=\"http://www.amazon.com/gp/product/1580089585/ref=as_li_ss_tl?ie=UTF8&tag=lifefounlimi-20&linkCode=as2&camp=217145&creative=399369&creativeASIN=1580089585\">Jam It,\r\nPickle It, Cure It\u003c/a> (Ten Speed Press), and the host of the \u003ca href=\"http://www.facebook.com/JamItSalon\">Jam It Salon at 18 Reasons\u003c/a>. She has been a well-published food writer for over a decade. Her edible musings on the restaurant scene, sustainable food programs, culinary trends, food history, and recipe development have appeared in Fine Cooking, Prevention, Yoga Journal, Organic Style, the San Francisco Chronicle, San Francisco Magazine, the San Francisco Bay Guardian, Zagat Survey: San Francisco Bay Area Restaurants, and elsewhere, all of which showcase the diversity of her word-wrangling plate. \u003cem>Photo by Stacy Venturea\u003c/em>",
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"content": "\u003cp>\u003ca href=\"http://pinterest.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/pinterest-logo.jpeg\" alt=\"Pinterest\" title=\"Pinterest\" width=\"450\" height=\"252\" class=\"size-full wp-image-39034\">\u003c/a>\u003c/p>\n\u003cp>There's a lot of talk about \u003ca href=\"http://pinterest.com/\" title=\"Pinterest\">Pinterest\u003c/a> lately, and it's easy to see why -- this new site caters to the visual side of our brain, sharing information cleanly and efficient by way of colorful images. A lot of people are having trouble categorizing Pinterest -- is it a social network, like \u003ca href=\"https://www.facebook.com/\">Facebook\u003c/a>? A social bookmarking site like \u003ca href=\"http://www.stumbleupon.com/\">StumbleUpon\u003c/a>? A microblogging platform, similar to \u003ca href=\"http://www.tumblr.com/\">Tumblr\u003c/a>? Really, Pinterest is in a league all its own, very different from the other social sites on the internet.\u003c/p>\n\u003cp>Basically, the site works by readers \"pinning\" great photos from a blog post or website, which is then linked back to the original site that the image came from. Pinterest allows you to share the visual elements of what you're reading with your followers, who then have the option of \"repinning,\" or linking it to their own pinboard and passing it on to \u003ci>their\u003c/i> followers. People are sharing all sorts of stuff on Pinterest, from cheerful home decor to lush photos of must-see destinations. \u003c/p>\n\u003cp>Since Pinterest is a perfect place to share images, can you think of my favorite thing to pin? That's right: FOOD.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/pinterest-food-drink.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/pinterest-food-drink.jpg\" alt=\"Pinterest Food and Drink category\" title=\"Pinterest Food and Drink category\" width=\"500\" height=\"433\" class=\"alignnone size-full wp-image-39046\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For those new to the site, Pinterest has a \u003ca href=\"http://pinterest.com/all/?category=food_drink\" title=\"Food and Drink\">Food and Drink section\u003c/a> where you can find all sorts of gorgeous food photos. If you see a photo that you like, click on it and the image will take you to the original page that it came from. I've found all sorts of wonderful recipes and cooking tutorials this way, because I noticed an image that showed something I was unfamiliar with, or was interested in learning about. \u003c/p>\n\u003cp>With its image-centric format, Pinterest is also a good place for you visually organize the links that you stumble across while surfing the internet. Create \"pinboards\" for every one of your interests; on my own personal Pinterest account, I have boards for Gorgeous Food, Kitchen Design, Personal Style, Home Decor, DIY Projects, Where to Go, and Photography/Art. I'm able to pin images to each of these boards, keeping each section of my profile neatly organized while remaining colorful and engaging. \u003c/p>\n\u003cp>For the visual people in the world, Pinterest is the most exciting social site to pop up in recent years. That new Washington Post burger recipe that you must try? Why not pin it, using the article's juicy photo and a few words to keep track of the link while sharing it with others? Be careful, though -- because it's so visual and easy to sift through, Pinterest can become a monumental time-suck. Millions of people spend hours every day clicking through the site, mesmerized by page after page of little square images. It's easy to lose track of time while browsing, just like any other social networking site! \u003c/p>\n\u003cp>\u003cstrong>Snag an Invite\u003c/strong>\u003cbr>\nRight now Pinterest is still invite-only, but you can visit this page to \u003ca href=\"http://pinterest.com/landing/\" title=\"Pinterest Invites\">sign up for the waiting list\u003c/a>. Once you sign up, go ahead and check out all of the tasty things I've been \u003ca href=\"http://pinterest.com/sstiavetti/\" title=\"Stephanie Stiavetti on Pinterest\">pinning by following my account\u003c/a>. If you don't want to wait for an invite, go ahead and leave a comment here with your email address. I'll send an invite to the first handful of people who respond.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Foodies to Follow\u003c/strong>\u003cbr>\nTo get you started, here are a few food-folk that you might want to follow:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://pinterest.com/saveur/\">Saveur Magazine\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/thepioneerwoman/\">The Pioneer Woman\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/joythebaker/\">Joy the Baker\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/sstiavetti/gorgeous-food/\">Gorgeous Food\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/sunsetmag/\">Sunset Magazine\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/steamykitchen/\">Jaden Hair\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/bellalimento/\">Bell'alimento\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/sugarpieproject/kitchen-devotion/\">Sugar Pie Project\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/susanapenny/great-food-blogs/\">Susana Penny\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/andreameyers/\">Andrea Meyers\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/thetomatotart/\">Sabrina Modelle\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/recipegirl/\">RecipeGirl\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/hedonia/\">Sean Timberlake\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/gfdoctor/\">Jean Layton\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/foodista/\">Foodista\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/attainsustain/\">Attainable Sustainable\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For those new to the site, Pinterest has a \u003ca href=\"http://pinterest.com/all/?category=food_drink\" title=\"Food and Drink\">Food and Drink section\u003c/a> where you can find all sorts of gorgeous food photos. If you see a photo that you like, click on it and the image will take you to the original page that it came from. I've found all sorts of wonderful recipes and cooking tutorials this way, because I noticed an image that showed something I was unfamiliar with, or was interested in learning about. \u003c/p>\n\u003cp>With its image-centric format, Pinterest is also a good place for you visually organize the links that you stumble across while surfing the internet. Create \"pinboards\" for every one of your interests; on my own personal Pinterest account, I have boards for Gorgeous Food, Kitchen Design, Personal Style, Home Decor, DIY Projects, Where to Go, and Photography/Art. I'm able to pin images to each of these boards, keeping each section of my profile neatly organized while remaining colorful and engaging. \u003c/p>\n\u003cp>For the visual people in the world, Pinterest is the most exciting social site to pop up in recent years. That new Washington Post burger recipe that you must try? Why not pin it, using the article's juicy photo and a few words to keep track of the link while sharing it with others? Be careful, though -- because it's so visual and easy to sift through, Pinterest can become a monumental time-suck. Millions of people spend hours every day clicking through the site, mesmerized by page after page of little square images. It's easy to lose track of time while browsing, just like any other social networking site! \u003c/p>\n\u003cp>\u003cstrong>Snag an Invite\u003c/strong>\u003cbr>\nRight now Pinterest is still invite-only, but you can visit this page to \u003ca href=\"http://pinterest.com/landing/\" title=\"Pinterest Invites\">sign up for the waiting list\u003c/a>. Once you sign up, go ahead and check out all of the tasty things I've been \u003ca href=\"http://pinterest.com/sstiavetti/\" title=\"Stephanie Stiavetti on Pinterest\">pinning by following my account\u003c/a>. If you don't want to wait for an invite, go ahead and leave a comment here with your email address. I'll send an invite to the first handful of people who respond.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Foodies to Follow\u003c/strong>\u003cbr>\nTo get you started, here are a few food-folk that you might want to follow:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://pinterest.com/saveur/\">Saveur Magazine\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/thepioneerwoman/\">The Pioneer Woman\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/joythebaker/\">Joy the Baker\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/sstiavetti/gorgeous-food/\">Gorgeous Food\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/sunsetmag/\">Sunset Magazine\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/steamykitchen/\">Jaden Hair\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/bellalimento/\">Bell'alimento\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/sugarpieproject/kitchen-devotion/\">Sugar Pie Project\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/susanapenny/great-food-blogs/\">Susana Penny\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/andreameyers/\">Andrea Meyers\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/thetomatotart/\">Sabrina Modelle\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/recipegirl/\">RecipeGirl\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/hedonia/\">Sean Timberlake\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/gfdoctor/\">Jean Layton\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/foodista/\">Foodista\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://pinterest.com/attainsustain/\">Attainable Sustainable\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"slug": "dont-dehydrate-fruit-in-the-clothes-dryer-and-recipe-for-chewy-dried-oranges",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fruit-prep1.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fruit-prep1.jpg\" alt=\"Sliced oranges on tray\" title=\"Sliced oranges on tray\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-38029\">\u003c/a>\u003c/p>\n\u003cp>So, like other food preservationists and kitchen tinkerers, I love to dry things — fruit slices, fruit leather, cheese, beef jerky, etc. In the heat of summer the sun does the work for me. But the other ten months of the year in Northern California, however, I usually rely on my oven on a low setting, door slightly ajar to release moisture, to do the job. And while effective, each bite contains the residual taste of enviro-guilt that comes from leaving the oven on and the heat blowing upward for several hours. The results are excellent, but I cannot help but be haunted by the fossil fuel energy loss necessary for a homemade Fruit Roll-Up.\u003c/p>\n\u003cp>Certainly I could buy a food dehydrator (and I still may), but my gas oven runs therms, plug-in dryers run watts, and I’m not science-geeky enough to know if they are truly \u003ca title=\"Food Dehydrator Comparison\" href=\"http://www.discountjuicers.com/dehydratorcompare.html\">more energy efficient\u003c/a>. Plus, I thought, I already own a large piece of heating equipment that dries sopping wet clothing in record speed (also fueled by gas), that spins with convection-like capability.\u003c/p>\n\u003cp>The Newton’s apple (orange?) that struck me with the idea was a perfectly shriveled piece of orange peel found at the bottom of the clean laundry basket. Had I been sitting on (and ignoring) the world’s best food dehydrator next to the washing machine and not taking advantage of its power? Is it possible to more efficiently dry fruit, vegetables, and meat in the high-heat, high-motion clothes dryer in one round of Permanent Press? Sadly, at least in my scientific exploration, the answer is no.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dried-fruit-plate.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dried-fruit-plate.jpg\" alt=\"Dried oranges on plate\" title=\"Dried oranges on plate\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-38028\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I quickly sliced a navel orange into 1/8-inch slices. My hope was that a regular high heat setting would yield chewy, moist results. I didn’t want the fruit to touch the walls of the dryer directly, as I feared a future of sticky laundry as I scraped orange sauce from the inside of the machine’s barrel. I thought fabric assistance would help wick moisture and hold the fruit in place, so I grabbed a clean cotton dishtowel. Oh, and a knee sock. Everything’s better with knee socks.\u003c/p>\n\u003cp>I laid a dishtowel out into a rectangle shape and then arranged two rows of orange slices horizontally across the middle. I folded up the bottom and folded down the top, making sure fruit was tucked into towel completely. Then I folded one encased row over another to sandwich both rows of oranges together.\u003c/p>\n\u003cp>I used rubber bands to cinch the sides of the towels together and to keep the fruit from falling out. I had first tried this with clothespins, but they banged around too much and some of them broke. Safety pins work, too.\u003c/p>\n\u003cp>Then — my genius move — I cut the toe from an old knee sock (don’t worry, I’ll still wear it!) and wiggled the sock down like a tube over the entire length of the towel and fruit to secure it. Note that I first tried this with a polyester sock, a fiber known for keeping moisture in. Rookie error! Go with all cotton.\u003c/p>\n\u003cp>I moved the whole fruit-towel-sock contraption to a mesh laundry bag. If my experiment worked, my hope was that I could put several batches of fruit into the laundry bag and dry them all at once.\u003c/p>\n\u003cp>After 70 minutes on Permanent Press, the good news is that I managed to contain the fruit and I didn’t have to clean the machine. The bad news, however, is that the fruit was still very, very wet. I tried one more cycle but then gave up, because after two hours, it wasn’t drying nearly as quickly as it does in the oven. If you try a different method and you have any success, please let me know!\u003c/p>\n\u003cp>In the interim, I’ll go back to drying fruit the old-fashioned way in the oven (OK, modern old-fashioned, because true old-fashioned would be drying it over a fire). Here’s how I usually do it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fruit-prep.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fruit-prep.jpg\" alt=\"prepping oranges \" title=\"prepping oranges \" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-38027\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Chewy Dried Orange Slices\u003c/strong>\u003c/p>\n\u003cp>Time: About 3 hours\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Despite my continuous protests, my mother mails me \u003ca title=\"Honeybell Oranges\" href=\"http://www.amazon.com/Florida-Honeybell-Oranges-Tangelos-Shipping/dp/B006KJ8N54/ref=sr_1_6?ie=UTF8&qid=1327442156&sr=8-6\">Honeybell oranges from Florida\u003c/a> every year. They cost her a fortune. Some of them always arrive moldy. They’re not organic. And, uh, I live in California where the oranges nearby are outrageously good. I feel bad just using them all for juice, so I dried them with just a touch of sugar to balance out the tanginess of the dried fruit. The finished results are far more complex than they appear: moist, sticky, and chewy, super tangy and super flavorful — like a slice of the best marmalade or orange candy you’ve ever had. Eat them straight up, or use their jewel-like demeanor to stunningly top iced cookies, cupcakes, or cakes. Of course, you can also do this with navel oranges or any other sweet variety.\u003c/p>\n\u003cul>\u003cstrong>Ingredients\u003c/strong>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>4 large Honeybell oranges\u003c/li>\n\u003cli>1 tsp. flaked sea salt (like \u003ca title=\"Malson Sea Salt\" href=\"http://www.amazon.com/Maldon-Sea-Salt-2-packages/dp/B000FSE1N4/ref=sr_1_3?ie=UTF8&qid=1327442267&sr=8-3\">Maldon\u003c/a>)\u003c/li>\n\u003cli>Crushed black pepper, to taste\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions\u003c/strong>\n\u003cli>Preheat the oven to 200 degrees.\u003c/li>\n\u003cli>Line a large baking sheet with parchment paper, and pour the sugar into a bowl or small plate.\u003c/li>\n\u003cli>Using a serrated knife, slice the rind and pith from the bottom and the top of the oranges. Stand the fruit straight up and cut off all of the skin — first cut from top to bottom and then flip the orange over and slice from top to bottom again to remove it all. Thinly slice the well-peeled fruit into horizontal rounds about 1/8-inch thick and move them onto a clean dish towel in a single layer. Once all oranges have been cut, lay another clean towel on top and press on it gently to absorb some of the juice.\u003c/li>\n\u003cli>Dip one side of the orange into the sugar and place it onto the baking sheet sugar side down. Follow suit with all of the oranges until the tray is full — it’s okay if the oranges touch one another, but don’t let them overlap.\u003c/li>\n\u003cli>Sprinkle with salt and pepper. Place them in the oven on a low rack, and leave the oven door ajar with a wooden spoon.\u003c/li>\n\u003cli>Check the oranges after about three hours. They should be tacky on top and may pool some syrup, but not fully dry. If not, check them every half hour for doneness.\u003c/li>\n\u003cli>Eat them warm or pack the oranges in a single layer separated by sheets of wax paper in an airtight container. Store refrigerated for several months.\u003c/li>\n\u003c/ol>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fruit-prep1.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fruit-prep1.jpg\" alt=\"Sliced oranges on tray\" title=\"Sliced oranges on tray\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-38029\">\u003c/a>\u003c/p>\n\u003cp>So, like other food preservationists and kitchen tinkerers, I love to dry things — fruit slices, fruit leather, cheese, beef jerky, etc. In the heat of summer the sun does the work for me. But the other ten months of the year in Northern California, however, I usually rely on my oven on a low setting, door slightly ajar to release moisture, to do the job. And while effective, each bite contains the residual taste of enviro-guilt that comes from leaving the oven on and the heat blowing upward for several hours. The results are excellent, but I cannot help but be haunted by the fossil fuel energy loss necessary for a homemade Fruit Roll-Up.\u003c/p>\n\u003cp>Certainly I could buy a food dehydrator (and I still may), but my gas oven runs therms, plug-in dryers run watts, and I’m not science-geeky enough to know if they are truly \u003ca title=\"Food Dehydrator Comparison\" href=\"http://www.discountjuicers.com/dehydratorcompare.html\">more energy efficient\u003c/a>. Plus, I thought, I already own a large piece of heating equipment that dries sopping wet clothing in record speed (also fueled by gas), that spins with convection-like capability.\u003c/p>\n\u003cp>The Newton’s apple (orange?) that struck me with the idea was a perfectly shriveled piece of orange peel found at the bottom of the clean laundry basket. Had I been sitting on (and ignoring) the world’s best food dehydrator next to the washing machine and not taking advantage of its power? Is it possible to more efficiently dry fruit, vegetables, and meat in the high-heat, high-motion clothes dryer in one round of Permanent Press? Sadly, at least in my scientific exploration, the answer is no.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dried-fruit-plate.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dried-fruit-plate.jpg\" alt=\"Dried oranges on plate\" title=\"Dried oranges on plate\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-38028\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I quickly sliced a navel orange into 1/8-inch slices. My hope was that a regular high heat setting would yield chewy, moist results. I didn’t want the fruit to touch the walls of the dryer directly, as I feared a future of sticky laundry as I scraped orange sauce from the inside of the machine’s barrel. I thought fabric assistance would help wick moisture and hold the fruit in place, so I grabbed a clean cotton dishtowel. Oh, and a knee sock. Everything’s better with knee socks.\u003c/p>\n\u003cp>I laid a dishtowel out into a rectangle shape and then arranged two rows of orange slices horizontally across the middle. I folded up the bottom and folded down the top, making sure fruit was tucked into towel completely. Then I folded one encased row over another to sandwich both rows of oranges together.\u003c/p>\n\u003cp>I used rubber bands to cinch the sides of the towels together and to keep the fruit from falling out. I had first tried this with clothespins, but they banged around too much and some of them broke. Safety pins work, too.\u003c/p>\n\u003cp>Then — my genius move — I cut the toe from an old knee sock (don’t worry, I’ll still wear it!) and wiggled the sock down like a tube over the entire length of the towel and fruit to secure it. Note that I first tried this with a polyester sock, a fiber known for keeping moisture in. Rookie error! Go with all cotton.\u003c/p>\n\u003cp>I moved the whole fruit-towel-sock contraption to a mesh laundry bag. If my experiment worked, my hope was that I could put several batches of fruit into the laundry bag and dry them all at once.\u003c/p>\n\u003cp>After 70 minutes on Permanent Press, the good news is that I managed to contain the fruit and I didn’t have to clean the machine. The bad news, however, is that the fruit was still very, very wet. I tried one more cycle but then gave up, because after two hours, it wasn’t drying nearly as quickly as it does in the oven. If you try a different method and you have any success, please let me know!\u003c/p>\n\u003cp>In the interim, I’ll go back to drying fruit the old-fashioned way in the oven (OK, modern old-fashioned, because true old-fashioned would be drying it over a fire). Here’s how I usually do it.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fruit-prep.jpg\">\u003cimg loading=\"lazy\" decoding=\"async\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/fruit-prep.jpg\" alt=\"prepping oranges \" title=\"prepping oranges \" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-38027\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Chewy Dried Orange Slices\u003c/strong>\u003c/p>\n\u003cp>Time: About 3 hours\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Despite my continuous protests, my mother mails me \u003ca title=\"Honeybell Oranges\" href=\"http://www.amazon.com/Florida-Honeybell-Oranges-Tangelos-Shipping/dp/B006KJ8N54/ref=sr_1_6?ie=UTF8&qid=1327442156&sr=8-6\">Honeybell oranges from Florida\u003c/a> every year. They cost her a fortune. Some of them always arrive moldy. They’re not organic. And, uh, I live in California where the oranges nearby are outrageously good. I feel bad just using them all for juice, so I dried them with just a touch of sugar to balance out the tanginess of the dried fruit. The finished results are far more complex than they appear: moist, sticky, and chewy, super tangy and super flavorful — like a slice of the best marmalade or orange candy you’ve ever had. Eat them straight up, or use their jewel-like demeanor to stunningly top iced cookies, cupcakes, or cakes. Of course, you can also do this with navel oranges or any other sweet variety.\u003c/p>\n\u003cul>\u003cstrong>Ingredients\u003c/strong>\n\u003cli>1/2 cup sugar\u003c/li>\n\u003cli>4 large Honeybell oranges\u003c/li>\n\u003cli>1 tsp. flaked sea salt (like \u003ca title=\"Malson Sea Salt\" href=\"http://www.amazon.com/Maldon-Sea-Salt-2-packages/dp/B000FSE1N4/ref=sr_1_3?ie=UTF8&qid=1327442267&sr=8-3\">Maldon\u003c/a>)\u003c/li>\n\u003cli>Crushed black pepper, to taste\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions\u003c/strong>\n\u003cli>Preheat the oven to 200 degrees.\u003c/li>\n\u003cli>Line a large baking sheet with parchment paper, and pour the sugar into a bowl or small plate.\u003c/li>\n\u003cli>Using a serrated knife, slice the rind and pith from the bottom and the top of the oranges. Stand the fruit straight up and cut off all of the skin — first cut from top to bottom and then flip the orange over and slice from top to bottom again to remove it all. Thinly slice the well-peeled fruit into horizontal rounds about 1/8-inch thick and move them onto a clean dish towel in a single layer. Once all oranges have been cut, lay another clean towel on top and press on it gently to absorb some of the juice.\u003c/li>\n\u003cli>Dip one side of the orange into the sugar and place it onto the baking sheet sugar side down. Follow suit with all of the oranges until the tray is full — it’s okay if the oranges touch one another, but don’t let them overlap.\u003c/li>\n\u003cli>Sprinkle with salt and pepper. Place them in the oven on a low rack, and leave the oven door ajar with a wooden spoon.\u003c/li>\n\u003cli>Check the oranges after about three hours. They should be tacky on top and may pool some syrup, but not fully dry. If not, check them every half hour for doneness.\u003c/li>\n\u003cli>Eat them warm or pack the oranges in a single layer separated by sheets of wax paper in an airtight container. Store refrigerated for several months.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>It's that \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/06/143194951/here-come-the-food-trend-lists\">ubiquitous list time\u003c/a>. For every person who thinks foraging, food trucks, urban farming, and those French pastries known as macarons were the \"it\" thing of 2011, there's someone -- like, ahem, this writer -- who counters that was so \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">2010\u003c/a> (or, some may quibble, even older).\u003c/p>\n\u003cp>No matter. At the end of the year we all feel compelled to take stock and make sense of it all, though, granted, it's a pretty subjective exercise scouring the edible landscape of the past 12 months.\u003c/p>\n\u003cp>In this two-part post, we look at some of the national trends and topics in food that caught our collective attention in 2011 and serve up some local flavor on the side.\u003c/p>\n\u003cp>Feel free to weigh in with your own highlights in food from the past year. In no particular order:\u003c/p>\n\u003cfigure id=\"attachment_37098\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/myplate300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/myplate300.jpg\" alt=\"Choose MyPlate.gov\" title=\"Choose MyPlate.gov\" width=\"300\" height=\"273\" class=\"size-full wp-image-37098\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Choose MyPlate.gov\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>1. So Long Food Pyramid, Hello My Plate:\u003c/strong> The USDA's famous (some may wager infamous) \u003ca href=\"http://www.nal.usda.gov/fnic/Fpyr/pmap.htm\">Food Pyramid\u003c/a>, morphed into a dinner plate. Intended to help Americans visualize the correct balance of fruits, grains, vegetables, meat and dairy, \u003ca href=\"http://www.choosemyplate.gov/\">My Plate\u003c/a> did away with counting servings, which was central to the old image--bye bye to the \"five a day\" reference for veggies. The \u003ca href=\"http://www.foodpolitics.com/2011/06/san-francisco-chronicle-column-food-plate-of-course/\">new icon\u003c/a> was largely seen as an improvement over the old, though it's not, natch, without its \u003ca href=\"http://smallbites.andybellatti.com/?p=7007\">detractors\u003c/a>. The politics behind the plate (think government policies that support Big Ag's corn and soybean business) are at odds with the icon's message to eaters to consume more greens, argue \u003ca href=\"http://www.cbsnews.com/8301-505123_162-44043203/usdas-dinner-plate-vs-farm-subsidies-its-still-no-contest/?tag=bnetdomain\">critics\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Oakland-based Michelle Simon, author of \u003cem>Appetite for Profit\u003c/em>, had plenty of problems with the plate, as outlined on \u003ca href=\"http://www.grist.org/food/2011-06-08-whats-wrong-with-the-usdas-new-myplate-graphic-plenty\">Grist\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37096\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/foodswap-300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/foodswap-300.jpg\" alt=\"Swapping crops in Berkeley. Photo: Christina Diaz\" title=\"Swapping crops in Berkeley. Photo: Christina Diaz\" width=\"300\" height=\"200\" class=\"size-full wp-image-37096\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Swapping crops in Berkeley. Photo: Christina Diaz\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>2. Swapping:\u003c/strong> No, not that kind, folks, we're talking fruits and vegetables, baked goods and preserved products, and even meals. T\u003cem>he New York Times\u003c/em> saw fit to print \u003ca href=\"http://www.nytimes.com/2011/03/13/nyregion/13barter.html\">two stories\u003c/a> in short order on the \u003ca href=\"http://www.nytimes.com/2011/03/25/us/25bcfoodswap.html\">food swap phenomenon\u003c/a>, and while the East Coast seems to lead the way with \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">this trend\u003c/a> -- with active chapters in \u003ca href=\"http://www.facebook.com/BKSwappers\">New York \u003c/a>and \u003ca href=\"http://www.bostonfoodswap.com/\">Boston\u003c/a> -- the West Coast is certainly catching up.\u003c/p>\n\u003cp>On the \u003ca href=\"http://shareable.net/blog/growing-demand-crop-swaps-gaining-ground\">crop swap\u003c/a> front, California's bounty makes it a perfect place for this cash-free concept to take root. And, risk-free prediction: In a continuing economic downturn, look for more \u003ca href=\"http://www.ediblecommunities.com/eastbay/harvest-2011/give-and-take-the-east-bays-growing-food-sharing-culture.htm\">resource sharing\u003c/a> in food and farming in 2012.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> \u003ca href=\"http://www.facebook.com/ebcafoodswap\">Oakland\u003c/a> jumped on board the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/11/food-swaps-sharing-goodies-stocking-pantries-one-trade-at-a-time/\">food swap\u003c/a> train pretty swiftly; while \u003ca href=\"http://www.transitionberkeley.com/\">Berkeley\u003c/a> led the way on \u003ca href=\"http://www.berkeleyside.com/2011/07/19/lemons-loquats-and-greens-berkeley-crop-swap-kicks-off/\">crop swaps\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37094\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/strawberries200l.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/strawberries200l.jpg\" alt=\"Strawberries - Organic or not?\" title=\"Strawberries - Organic or not?\" width=\"200\" height=\"300\" class=\"size-full wp-image-37094\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Organic or not?\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>3. Food Fraud, Mislabeling, and Other Acts of Deception:\u003c/strong> It seemed like everywhere you looked there was some kind of duping going on in the world of food this year. The (failed) \u003ca href=\"http://opinionator.blogs.nytimes.com/2011/11/08/the-secret-farm-bill/\">Secret Farm Bill\u003c/a> ring any bells for starters? Not to mention all that nonsense with Congress pushing to count \u003ca href=\"http://www.grist.org/food/2011-11-17-congress-and-big-pizza\">tomato sauce on pizza as a vegetable\u003c/a> in the school lunch program, while politicians also catered to the potato lobby by \u003ca href=\"http://www.nytimes.com/2011/11/16/us/politics/congress-blocks-new-rules-on-school-lunches.html\">blocking attempts to limit French fries\u003c/a> in school cafeterias. And then there was that fishy matter about \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/25/141682168/a-dna-check-reveals-widespread-fish-mislabeling-in-massachusetts\">widespread fish mislabeling\u003c/a>. Speaking of labeling: The battle over \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/17/141414866/politics-heating-up-over-labeling-gmo-foods\">labeling genetically modified foods\u003c/a> heated up this year too. Corporations intent on pushing genetically engineered edible products don’t want food labels, at a time when many consumers seek more information about what’s in what they eat. The \u003ca href=\"http://justlabelit.org/\">Just Label It\u003c/a> campaign launched this year to urge the Food and Drug Administration to make GMO labeling mandatory. \u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Are organic strawberries as advertised? \u003ca href=\"http://www.baycitizen.org/food/story/organic-strawberries-not-so-much/\">This signature California fruit\u003c/a> may actually be treated with pesticides (including \u003ca href=\"http://latimesblogs.latimes.com/greenspace/2011/01/state-approves-controversial-pesticide.html\">methyl iodide\u003c/a> a dangerous pesticide that garnered attention in 2011 too), despite the organic sticker. Before they begin bearing fruit, virtually all strawberry plants — whether they go on to produce conventional berries or organic ones — are treated with fumigants and other synthetic pesticides, \u003cem>The Bay Citizen\u003c/em> reported.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37097\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/monica-martinez-donbugito200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/monica-martinez-donbugito200.jpg\" alt=\"Monica Martinez of Don Bugito, which served up insects at a recent dinner in the Headlands. Photo: Courtesy of Don Bugito\" title=\"Monica Martinez of Don Bugito, which served up insects at a recent dinner in the Headlands. Photo: Courtesy of Don Bugito\" width=\"200\" height=\"312\" class=\"size-full wp-image-37097\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Monica Martinez of Don Bugito. Photo: Courtesy of Don Bugito\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>4. Eating Insects:\u003c/strong> After offal, beyond bacon, tiny creatures starred as the new food fad this year. Yes, people, as meat becomes a precious commodity, here and abroad, bugs are getting their culinary moment in the sun in high-end restaurants and among adventurous eaters. Eating bugs as an environmental choice formed the focus of a \u003ca href=\"http://www.newyorker.com/reporting/2011/08/15/110815fa_fact_goodyear\">\u003cem>New Yorker\u003c/em> profile on gourmet grubs\u003c/a>. The six-legged creatures are packed with protein and easier on the planet than livestock, true, but will average American diners welcome creepy crawlies on their plate? \u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> The Headlands Center for the Arts held a \u003ca href=\"http://headlands.org/event_detail.asp?key=20&eventkey=1130\">bug-based dinner\u003c/a> and \u003ca href=\"http://lushgelato.blogspot.com/\">Lush Gelato\u003c/a> in the East Bay featured chocolate-covered grasshoppers on its menu. Monica Martinez of Don Bugito also served up crispy wax moth larvae tacos and toffee-crisped mealworm ice cream at the \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/08/snack_on_bugs_at_the_street_fo.php\">San Francisco Street Food Festival\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37095\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/berkeleyfoodpantry300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/berkeleyfoodpantry300.jpg\" alt=\"Berkeley Food Pantry offers emergency food supplies to local residents. Photo: Courtesy Berkeley Food Pantry\" title=\"Berkeley Food Pantry offers emergency food supplies to local residents. Photo: Courtesy Berkeley Food Pantry\" width=\"300\" height=\"199\" class=\"size-full wp-image-37095\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Berkeley Food Pantry offers emergency food supplies to local residents. Photo: Courtesy Berkeley Food Pantry\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>5. Surge in Hunger:\u003c/strong> A stream of stories about the uptick in hungry people heading to soup kitchens and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/15/at-the-alameda-county-food-bank-volunteers-get-nourished-too/\">food pantries\u003c/a> around the country, served as a barometer of \u003ca href=\"http://www.kqed.org/a/forum/R201109140900\">ongoing lean financial times\u003c/a> for a growing group of Americans. The year saw \u003ca href=\"http://money.cnn.com/2011/08/04/pf/food_stamps_record_high/index.htm\">record high demand for food stamps\u003c/a> and \u003ca href=\"http://www.guardian.co.uk/business/2011/jul/07/food-prices-head-back-to-record-levels\">sharply rising global food prices\u003c/a>, making it tougher for many to get dinner on the table. In these enduring cash-strapped times \u003ca href=\"http://nymag.com/news/articles/reasonstoloveny/2011/pay-what-you-want/\">pay-what-you-can restaurants\u003c/a> have popped up around the country, including \u003ca href=\"http://articles.philly.com/2011-11-07/news/30369879_1_bon-jovi-vouchers-restaurant\">rocker Bon Jovi\u003c/a>'s \u003ca href=\"http://www.jbjsoulkitchen.org/\">JBJ Soul Kitchen\u003c/a> in New Jersey.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Food banks, including the \u003ca href=\"http://berkeleyfoodpantry.vpweb.com/\">Berkeley Food Pantry\u003c/a>, faced unprecedented need for their services and struggled to meet them because of \u003ca href=\"http://www.berkeleyside.com/2011/10/04/berkeley-food-banks-short-on-funds-even-as-demand-rises/\">federal government funding snafus\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>More 2011 food stories coming soon in part two.\u003c/strong>\u003c/em>\u003c/p>\n\n",
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"excerpt": "Sarah Henry takes a look at the top food trends and topics for 2011. Part One: My Plate, food swaps, food fraud, eating bugs, and the growing number of hungry in the Bay Area and beyond.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It's that \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/12/06/143194951/here-come-the-food-trend-lists\">ubiquitous list time\u003c/a>. For every person who thinks foraging, food trucks, urban farming, and those French pastries known as macarons were the \"it\" thing of 2011, there's someone -- like, ahem, this writer -- who counters that was so \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">2010\u003c/a> (or, some may quibble, even older).\u003c/p>\n\u003cp>No matter. At the end of the year we all feel compelled to take stock and make sense of it all, though, granted, it's a pretty subjective exercise scouring the edible landscape of the past 12 months.\u003c/p>\n\u003cp>In this two-part post, we look at some of the national trends and topics in food that caught our collective attention in 2011 and serve up some local flavor on the side.\u003c/p>\n\u003cp>Feel free to weigh in with your own highlights in food from the past year. In no particular order:\u003c/p>\n\u003cfigure id=\"attachment_37098\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/myplate300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/myplate300.jpg\" alt=\"Choose MyPlate.gov\" title=\"Choose MyPlate.gov\" width=\"300\" height=\"273\" class=\"size-full wp-image-37098\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Choose MyPlate.gov\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>1. So Long Food Pyramid, Hello My Plate:\u003c/strong> The USDA's famous (some may wager infamous) \u003ca href=\"http://www.nal.usda.gov/fnic/Fpyr/pmap.htm\">Food Pyramid\u003c/a>, morphed into a dinner plate. Intended to help Americans visualize the correct balance of fruits, grains, vegetables, meat and dairy, \u003ca href=\"http://www.choosemyplate.gov/\">My Plate\u003c/a> did away with counting servings, which was central to the old image--bye bye to the \"five a day\" reference for veggies. The \u003ca href=\"http://www.foodpolitics.com/2011/06/san-francisco-chronicle-column-food-plate-of-course/\">new icon\u003c/a> was largely seen as an improvement over the old, though it's not, natch, without its \u003ca href=\"http://smallbites.andybellatti.com/?p=7007\">detractors\u003c/a>. The politics behind the plate (think government policies that support Big Ag's corn and soybean business) are at odds with the icon's message to eaters to consume more greens, argue \u003ca href=\"http://www.cbsnews.com/8301-505123_162-44043203/usdas-dinner-plate-vs-farm-subsidies-its-still-no-contest/?tag=bnetdomain\">critics\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Oakland-based Michelle Simon, author of \u003cem>Appetite for Profit\u003c/em>, had plenty of problems with the plate, as outlined on \u003ca href=\"http://www.grist.org/food/2011-06-08-whats-wrong-with-the-usdas-new-myplate-graphic-plenty\">Grist\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37096\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/foodswap-300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/foodswap-300.jpg\" alt=\"Swapping crops in Berkeley. Photo: Christina Diaz\" title=\"Swapping crops in Berkeley. Photo: Christina Diaz\" width=\"300\" height=\"200\" class=\"size-full wp-image-37096\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Swapping crops in Berkeley. Photo: Christina Diaz\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>2. Swapping:\u003c/strong> No, not that kind, folks, we're talking fruits and vegetables, baked goods and preserved products, and even meals. T\u003cem>he New York Times\u003c/em> saw fit to print \u003ca href=\"http://www.nytimes.com/2011/03/13/nyregion/13barter.html\">two stories\u003c/a> in short order on the \u003ca href=\"http://www.nytimes.com/2011/03/25/us/25bcfoodswap.html\">food swap phenomenon\u003c/a>, and while the East Coast seems to lead the way with \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">this trend\u003c/a> -- with active chapters in \u003ca href=\"http://www.facebook.com/BKSwappers\">New York \u003c/a>and \u003ca href=\"http://www.bostonfoodswap.com/\">Boston\u003c/a> -- the West Coast is certainly catching up.\u003c/p>\n\u003cp>On the \u003ca href=\"http://shareable.net/blog/growing-demand-crop-swaps-gaining-ground\">crop swap\u003c/a> front, California's bounty makes it a perfect place for this cash-free concept to take root. And, risk-free prediction: In a continuing economic downturn, look for more \u003ca href=\"http://www.ediblecommunities.com/eastbay/harvest-2011/give-and-take-the-east-bays-growing-food-sharing-culture.htm\">resource sharing\u003c/a> in food and farming in 2012.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> \u003ca href=\"http://www.facebook.com/ebcafoodswap\">Oakland\u003c/a> jumped on board the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/04/11/food-swaps-sharing-goodies-stocking-pantries-one-trade-at-a-time/\">food swap\u003c/a> train pretty swiftly; while \u003ca href=\"http://www.transitionberkeley.com/\">Berkeley\u003c/a> led the way on \u003ca href=\"http://www.berkeleyside.com/2011/07/19/lemons-loquats-and-greens-berkeley-crop-swap-kicks-off/\">crop swaps\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37094\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/strawberries200l.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/strawberries200l.jpg\" alt=\"Strawberries - Organic or not?\" title=\"Strawberries - Organic or not?\" width=\"200\" height=\"300\" class=\"size-full wp-image-37094\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Organic or not?\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>3. Food Fraud, Mislabeling, and Other Acts of Deception:\u003c/strong> It seemed like everywhere you looked there was some kind of duping going on in the world of food this year. The (failed) \u003ca href=\"http://opinionator.blogs.nytimes.com/2011/11/08/the-secret-farm-bill/\">Secret Farm Bill\u003c/a> ring any bells for starters? Not to mention all that nonsense with Congress pushing to count \u003ca href=\"http://www.grist.org/food/2011-11-17-congress-and-big-pizza\">tomato sauce on pizza as a vegetable\u003c/a> in the school lunch program, while politicians also catered to the potato lobby by \u003ca href=\"http://www.nytimes.com/2011/11/16/us/politics/congress-blocks-new-rules-on-school-lunches.html\">blocking attempts to limit French fries\u003c/a> in school cafeterias. And then there was that fishy matter about \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/25/141682168/a-dna-check-reveals-widespread-fish-mislabeling-in-massachusetts\">widespread fish mislabeling\u003c/a>. Speaking of labeling: The battle over \u003ca href=\"http://www.npr.org/blogs/thesalt/2011/10/17/141414866/politics-heating-up-over-labeling-gmo-foods\">labeling genetically modified foods\u003c/a> heated up this year too. Corporations intent on pushing genetically engineered edible products don’t want food labels, at a time when many consumers seek more information about what’s in what they eat. The \u003ca href=\"http://justlabelit.org/\">Just Label It\u003c/a> campaign launched this year to urge the Food and Drug Administration to make GMO labeling mandatory. \u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Are organic strawberries as advertised? \u003ca href=\"http://www.baycitizen.org/food/story/organic-strawberries-not-so-much/\">This signature California fruit\u003c/a> may actually be treated with pesticides (including \u003ca href=\"http://latimesblogs.latimes.com/greenspace/2011/01/state-approves-controversial-pesticide.html\">methyl iodide\u003c/a> a dangerous pesticide that garnered attention in 2011 too), despite the organic sticker. Before they begin bearing fruit, virtually all strawberry plants — whether they go on to produce conventional berries or organic ones — are treated with fumigants and other synthetic pesticides, \u003cem>The Bay Citizen\u003c/em> reported.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37097\" class=\"wp-caption alignleft\" style=\"max-width: 200px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/monica-martinez-donbugito200.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/monica-martinez-donbugito200.jpg\" alt=\"Monica Martinez of Don Bugito, which served up insects at a recent dinner in the Headlands. Photo: Courtesy of Don Bugito\" title=\"Monica Martinez of Don Bugito, which served up insects at a recent dinner in the Headlands. Photo: Courtesy of Don Bugito\" width=\"200\" height=\"312\" class=\"size-full wp-image-37097\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Monica Martinez of Don Bugito. Photo: Courtesy of Don Bugito\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>4. Eating Insects:\u003c/strong> After offal, beyond bacon, tiny creatures starred as the new food fad this year. Yes, people, as meat becomes a precious commodity, here and abroad, bugs are getting their culinary moment in the sun in high-end restaurants and among adventurous eaters. Eating bugs as an environmental choice formed the focus of a \u003ca href=\"http://www.newyorker.com/reporting/2011/08/15/110815fa_fact_goodyear\">\u003cem>New Yorker\u003c/em> profile on gourmet grubs\u003c/a>. The six-legged creatures are packed with protein and easier on the planet than livestock, true, but will average American diners welcome creepy crawlies on their plate? \u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> The Headlands Center for the Arts held a \u003ca href=\"http://headlands.org/event_detail.asp?key=20&eventkey=1130\">bug-based dinner\u003c/a> and \u003ca href=\"http://lushgelato.blogspot.com/\">Lush Gelato\u003c/a> in the East Bay featured chocolate-covered grasshoppers on its menu. Monica Martinez of Don Bugito also served up crispy wax moth larvae tacos and toffee-crisped mealworm ice cream at the \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/08/snack_on_bugs_at_the_street_fo.php\">San Francisco Street Food Festival\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_37095\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/berkeleyfoodpantry300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/berkeleyfoodpantry300.jpg\" alt=\"Berkeley Food Pantry offers emergency food supplies to local residents. Photo: Courtesy Berkeley Food Pantry\" title=\"Berkeley Food Pantry offers emergency food supplies to local residents. Photo: Courtesy Berkeley Food Pantry\" width=\"300\" height=\"199\" class=\"size-full wp-image-37095\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Berkeley Food Pantry offers emergency food supplies to local residents. Photo: Courtesy Berkeley Food Pantry\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>5. Surge in Hunger:\u003c/strong> A stream of stories about the uptick in hungry people heading to soup kitchens and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/15/at-the-alameda-county-food-bank-volunteers-get-nourished-too/\">food pantries\u003c/a> around the country, served as a barometer of \u003ca href=\"http://www.kqed.org/a/forum/R201109140900\">ongoing lean financial times\u003c/a> for a growing group of Americans. The year saw \u003ca href=\"http://money.cnn.com/2011/08/04/pf/food_stamps_record_high/index.htm\">record high demand for food stamps\u003c/a> and \u003ca href=\"http://www.guardian.co.uk/business/2011/jul/07/food-prices-head-back-to-record-levels\">sharply rising global food prices\u003c/a>, making it tougher for many to get dinner on the table. In these enduring cash-strapped times \u003ca href=\"http://nymag.com/news/articles/reasonstoloveny/2011/pay-what-you-want/\">pay-what-you-can restaurants\u003c/a> have popped up around the country, including \u003ca href=\"http://articles.philly.com/2011-11-07/news/30369879_1_bon-jovi-vouchers-restaurant\">rocker Bon Jovi\u003c/a>'s \u003ca href=\"http://www.jbjsoulkitchen.org/\">JBJ Soul Kitchen\u003c/a> in New Jersey.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Food banks, including the \u003ca href=\"http://berkeleyfoodpantry.vpweb.com/\">Berkeley Food Pantry\u003c/a>, faced unprecedented need for their services and struggled to meet them because of \u003ca href=\"http://www.berkeleyside.com/2011/10/04/berkeley-food-banks-short-on-funds-even-as-demand-rises/\">federal government funding snafus\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>More 2011 food stories coming soon in part two.\u003c/strong>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays3.jpg\" alt=\"Peter Eastlake, VIntage Berkeley\" title=\"Peter Eastlake, VIntage Berkeley\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36467\">\u003c/a>\u003cbr>\n\u003cem>Peter Eastlake, Vintage Berkeley\u003c/em>\u003c/p>\n\u003cp>Small scale wineries seem to be the the hot thing this year. Whether the wine was produced on an organic farm in Sonoma’s Dry Creek Valley or in an industrial warehouse in Berkeley, these adventurous winemakers are getting some well-deserved attention for their interesting wines. Not all limited production wines are great, or affordable, but many are. This year I tried several very good California small lot wines for under twenty bucks including: \u003ca href=\"http://www.vinquire.com/wines/search/buy/Sherman-Hooker%27s-Shebang/\">Sherman and Hooker's white blend Shebang\u003c/a>, \u003ca href=\"http://www.longmeadowranch.com/Store/Wine\">Long Meadow Ranch Sauvignon Blanc\u003c/a> on tap, \u003ca href=\"http://www.navarrowine.com/main.php\">Navarro's Edelzwicker and Pinot Noir from Mendocino\u003c/a>, a \u003ca href=\"http://www.bokischvineyards.com\">Tempranillo from Bokisch Vineyards in Lodi\u003c/a> and \u003ca href=\"http://www.donkeyandgoat.com/tasting_room.html\">a Rose from Berkeley’s Donkey and Goat\u003c/a>.\u003c/p>\n\u003cp>Just how small is small is up for debate, I tend to think under one thousand cases. It seems the designation is determined not just by a number but by a certain kind of style: a more hands on, focused and often natural approach to winemaking. For more recommendations on holiday wines and bubbles, I paid a visit to two local experts.\u003c/p>\n\u003cp>\u003ca href=\"http://vintageberkeley.com/Home.html\">Peter Eastlake is co-owner of Vintage Berkeley\u003c/a>, a wine shop that focuses on small production wines -- most under $25. This year the small wines promoter is thinking big. \"I am really into magnums. To me they capture celebration, boldness, going big. Their size makes them look prohibitive but when you multiply a bottle times two, it's not that different. I think they are great for hosting and gifting,\" says Eastlake. I was shown a \u003ca href=\"http://kermitlynch.com/\">Kermit Lynch Cotes Du Rhone\u003c/a> for $26 and a Zin made by the organic Santa Cruz producer, \u003ca href=\"http://alfarowine.com/\">Alfaro Family Vineyards \u003c/a>for $45. \u003c/p>\n\u003cp>Eastlake, whose stores are in North Berkeley, Elmwood and Albany \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/15/wine-lands-favorite-food-band-wine-pairings-at-outside-lands/\">coordinated this year's Wine Lands as part of Outside Lands\u003c/a>. At the big San Francisco music and food event he showcased some of his favorite local, small scale producers including \u003ca href=\"http://windgapwines.com/\">Wind Gap\u003c/a> and \u003ca href=\"http://www.sandhiwines.com/WINES.aspx\">Rajat Parr’s Sandhi wines\u003c/a>. For this holiday Eastlake recommends \u003ca href=\"http://www.prestonwines.com/\">wines from Lou Preston\u003c/a>, a Sonoma legend who uses organic grapes from Dry Creek. \"I really like L. Preston, a proprietary Rhone Blend. It's an organic estate grown wine that goes for $25.” Eastlake also carries Madam Preston ($24). I personally love this wine which is a blend of Roussanne, Grenache Blanc and Marsanne. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays4.jpg\" alt=\"Lou Preston Wines\" title=\"Lou Preston Wines\" width=\"365\" height=\"500\" class=\"alignnone size-full wp-image-36468\">\u003c/a>\u003cbr>\n\u003cem>Lou Preston white and red\u003c/em>\u003c/p>\n\u003cp>Since no holiday season is complete without popping the cork on a good bubbly, Eastlake recommends \u003ca href=\"http://www.thewinedoctor.com/loire/tailleauxloups.shtml\">Domaine Taille aux Loups, Jacky Blot, Brut \"Triple Zero\"\u003c/a> ($25) “It is an incredible sparkling Chenin Blanc from Montlouis, Vouvray. \"His sparkling has quince, and stones. It’s dry, savory stuff,\" says Eastlake. \u003c/p>\n\u003cp>Champagne and sparkling wine may be the most popular holiday booze but Ian Becker, the wine director at \u003ca href=\"http://www.arlequinwinemerchant.com/\">Arlequin Wine Merchant\u003c/a> in San Francisco, thinks that bubbles are one of the most misunderstood wines. “They are more flexible than people think and have so many pairing possibilities. I have had champagne with rib eye steak,\" says Becker.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays5.jpg\" alt=\"Ian Becker, Arlequin Wine Merchant\" title=\"Ian Becker, Arlequin Wine Merchant\" width=\"500\" height=\"398\" class=\"alignnone size-full wp-image-36466\">\u003c/a>\u003cbr>\n\u003cem>Ian Becker, Arlequin Wine Merchant\u003c/em>\u003c/p>\n\u003cp>One of Becker’s favorite small champagne producers is \u003ca href=\"http://champagnejacquesson.com/en/accueil_en.html\">Jacquesson\u003c/a>. He featured the Jacquesson Cuvee 734 at the store’s annual champagne tasting event. This one was $63. \"It has dry herbal aromatics that are quite appealing,” says Becker. Becker also recommends an affordable French sparkler, “Francois Chidaine makes a dry and compelling sparkling Chenin Blanc from the Loire Valley that is high in acidity and has a lot of pairing possibilities.\" At Becker's shop the sparkler is less than $22.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sparkling1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sparkling1.jpg\" alt=\"French sparkling wine\" title=\"French sparkling wine\" width=\"419\" height=\"500\" class=\"alignnone size-full wp-image-36534\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you have heard of \u003ca href=\"http://sfnaturalwineweek.wordpress.com/\">Natural Wine Week\u003c/a>, Becker is the guy behind it. Some of his favorite winemakers are experimenting with native yeasts and bottling without fining or filtration. For the holidays, Becker suggests, \"pick up a \u003ca href=\"http://www.liocowine.com/\">Pinot Blanc from Lioco\u003c/a> ($23), it's a very dry Chardonnay alternative.\" If you are in the market for a red, Becker recommends a Cab Franc from \u003ca href=\"http://www.broccellars.com/\">Broc Cellars\u003c/a> ($22). With only one hundred cases produced, you better hurry. In addition to a more natural style of wine, both of these winemakers picked up on other trends from this year including lower oak and alcohol levels. Want more holiday drink ideas? \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/04/holiday-cocktails-for-a-crowd/\">Try our festive cocktail tips!\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays3.jpg\" alt=\"Peter Eastlake, VIntage Berkeley\" title=\"Peter Eastlake, VIntage Berkeley\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-36467\">\u003c/a>\u003cbr>\n\u003cem>Peter Eastlake, Vintage Berkeley\u003c/em>\u003c/p>\n\u003cp>Small scale wineries seem to be the the hot thing this year. Whether the wine was produced on an organic farm in Sonoma’s Dry Creek Valley or in an industrial warehouse in Berkeley, these adventurous winemakers are getting some well-deserved attention for their interesting wines. Not all limited production wines are great, or affordable, but many are. This year I tried several very good California small lot wines for under twenty bucks including: \u003ca href=\"http://www.vinquire.com/wines/search/buy/Sherman-Hooker%27s-Shebang/\">Sherman and Hooker's white blend Shebang\u003c/a>, \u003ca href=\"http://www.longmeadowranch.com/Store/Wine\">Long Meadow Ranch Sauvignon Blanc\u003c/a> on tap, \u003ca href=\"http://www.navarrowine.com/main.php\">Navarro's Edelzwicker and Pinot Noir from Mendocino\u003c/a>, a \u003ca href=\"http://www.bokischvineyards.com\">Tempranillo from Bokisch Vineyards in Lodi\u003c/a> and \u003ca href=\"http://www.donkeyandgoat.com/tasting_room.html\">a Rose from Berkeley’s Donkey and Goat\u003c/a>.\u003c/p>\n\u003cp>Just how small is small is up for debate, I tend to think under one thousand cases. It seems the designation is determined not just by a number but by a certain kind of style: a more hands on, focused and often natural approach to winemaking. For more recommendations on holiday wines and bubbles, I paid a visit to two local experts.\u003c/p>\n\u003cp>\u003ca href=\"http://vintageberkeley.com/Home.html\">Peter Eastlake is co-owner of Vintage Berkeley\u003c/a>, a wine shop that focuses on small production wines -- most under $25. This year the small wines promoter is thinking big. \"I am really into magnums. To me they capture celebration, boldness, going big. Their size makes them look prohibitive but when you multiply a bottle times two, it's not that different. I think they are great for hosting and gifting,\" says Eastlake. I was shown a \u003ca href=\"http://kermitlynch.com/\">Kermit Lynch Cotes Du Rhone\u003c/a> for $26 and a Zin made by the organic Santa Cruz producer, \u003ca href=\"http://alfarowine.com/\">Alfaro Family Vineyards \u003c/a>for $45. \u003c/p>\n\u003cp>Eastlake, whose stores are in North Berkeley, Elmwood and Albany \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/15/wine-lands-favorite-food-band-wine-pairings-at-outside-lands/\">coordinated this year's Wine Lands as part of Outside Lands\u003c/a>. At the big San Francisco music and food event he showcased some of his favorite local, small scale producers including \u003ca href=\"http://windgapwines.com/\">Wind Gap\u003c/a> and \u003ca href=\"http://www.sandhiwines.com/WINES.aspx\">Rajat Parr’s Sandhi wines\u003c/a>. For this holiday Eastlake recommends \u003ca href=\"http://www.prestonwines.com/\">wines from Lou Preston\u003c/a>, a Sonoma legend who uses organic grapes from Dry Creek. \"I really like L. Preston, a proprietary Rhone Blend. It's an organic estate grown wine that goes for $25.” Eastlake also carries Madam Preston ($24). I personally love this wine which is a blend of Roussanne, Grenache Blanc and Marsanne. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays4.jpg\" alt=\"Lou Preston Wines\" title=\"Lou Preston Wines\" width=\"365\" height=\"500\" class=\"alignnone size-full wp-image-36468\">\u003c/a>\u003cbr>\n\u003cem>Lou Preston white and red\u003c/em>\u003c/p>\n\u003cp>Since no holiday season is complete without popping the cork on a good bubbly, Eastlake recommends \u003ca href=\"http://www.thewinedoctor.com/loire/tailleauxloups.shtml\">Domaine Taille aux Loups, Jacky Blot, Brut \"Triple Zero\"\u003c/a> ($25) “It is an incredible sparkling Chenin Blanc from Montlouis, Vouvray. \"His sparkling has quince, and stones. It’s dry, savory stuff,\" says Eastlake. \u003c/p>\n\u003cp>Champagne and sparkling wine may be the most popular holiday booze but Ian Becker, the wine director at \u003ca href=\"http://www.arlequinwinemerchant.com/\">Arlequin Wine Merchant\u003c/a> in San Francisco, thinks that bubbles are one of the most misunderstood wines. “They are more flexible than people think and have so many pairing possibilities. I have had champagne with rib eye steak,\" says Becker.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/Holidays5.jpg\" alt=\"Ian Becker, Arlequin Wine Merchant\" title=\"Ian Becker, Arlequin Wine Merchant\" width=\"500\" height=\"398\" class=\"alignnone size-full wp-image-36466\">\u003c/a>\u003cbr>\n\u003cem>Ian Becker, Arlequin Wine Merchant\u003c/em>\u003c/p>\n\u003cp>One of Becker’s favorite small champagne producers is \u003ca href=\"http://champagnejacquesson.com/en/accueil_en.html\">Jacquesson\u003c/a>. He featured the Jacquesson Cuvee 734 at the store’s annual champagne tasting event. This one was $63. \"It has dry herbal aromatics that are quite appealing,” says Becker. Becker also recommends an affordable French sparkler, “Francois Chidaine makes a dry and compelling sparkling Chenin Blanc from the Loire Valley that is high in acidity and has a lot of pairing possibilities.\" At Becker's shop the sparkler is less than $22.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sparkling1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/sparkling1.jpg\" alt=\"French sparkling wine\" title=\"French sparkling wine\" width=\"419\" height=\"500\" class=\"alignnone size-full wp-image-36534\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If you have heard of \u003ca href=\"http://sfnaturalwineweek.wordpress.com/\">Natural Wine Week\u003c/a>, Becker is the guy behind it. Some of his favorite winemakers are experimenting with native yeasts and bottling without fining or filtration. For the holidays, Becker suggests, \"pick up a \u003ca href=\"http://www.liocowine.com/\">Pinot Blanc from Lioco\u003c/a> ($23), it's a very dry Chardonnay alternative.\" If you are in the market for a red, Becker recommends a Cab Franc from \u003ca href=\"http://www.broccellars.com/\">Broc Cellars\u003c/a> ($22). With only one hundred cases produced, you better hurry. In addition to a more natural style of wine, both of these winemakers picked up on other trends from this year including lower oak and alcohol levels. Want more holiday drink ideas? \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/04/holiday-cocktails-for-a-crowd/\">Try our festive cocktail tips!\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "FuseBox in Oakland: A Soon-to-Open Korean Restaurant Featuring Hand-Crafted Pickles",
"title": "FuseBox in Oakland: A Soon-to-Open Korean Restaurant Featuring Hand-Crafted Pickles",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\" alt=\"Fusebox liquor license. Photo: SunIm Chang\" title=\"Fusebox liquor license. Photo: SunIm Chang\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36084\">\u003c/a>\u003cbr>\n\u003cem>Chef Sunhui Chang showcases Fusebox beer + wine license notice. Photo: SunIm Chang\u003c/em>\u003c/p>\n\u003cp>Asian cuisine in the Bay Area has a new crop of intensely passionate leaders with enough talent and culinary chops to \u003ca title=\"Mission Chinese/Martha Stewart\" href=\"http://sf.eater.com/archives/2011/10/24/watch_mission_chinese_foods_danny_bowien_school_martha_stewart_on_biang_biang_noodles.php\"> lure Martha Stewart to the table\u003c/a>. Anthony Myint and Danny Bowien stand behind big, bold \u003ca title=\"Mission Chinese\" href=\"http://www.missionchinesefood.com/\">Mission Chinese\u003c/a>. Sylvan Mishima Brackett of \u003ca title=\"Peko Peko\" href=\"http://eatpekopeko.com/\">PekoPeko Catering\u003c/a>’s insanely articulate and authentic Japanese food will certainly land him on the map of grander things -- one hopes the rumors are true that he’s seeking his own location. And scheduled to open in January, \u003ca title=\"FuseBox on Facebook\" href=\"http://www.facebook.com/pages/FuseBOX/347102905645?sk=wall\">FuseBox\u003c/a>, the West Oakland eatery of Korean-born Sunhui Chang, will add fuel to the Korean food fire with housemade gochuchang, exquisitely crafted pickles, bacon mochi, and well-honed culinary passion.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/fusebox-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/fusebox-final.jpg\" alt=\"FuseBox Kimchee\" title=\"FuseBox Kimchee\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-36052\">\u003c/a>What’s pucker-worthy about Chang’s cuisine is its pickle-centric nature, many varieties of which he’s been sharing with the pickling community. He’s currently crafting several different varieties of kimchee, using the standard cabbage and daikon, and also rapini and turnip greens. He prides himself on making use of the “offal of vegetables” and thereby using ever part -- including radish greens, and reusing a vinegar pickle brine and the pickled garlic that flavors it. He dunks in the drink your standard vegetables such as cucumbers (see the recipe for Oiji below) and breakfast radish, but also more experimental concepts such as blueberries, summer squash, and fennel. FuseBox is equipped with some vegetable boxes that will grow some of the produce, and Chang is currently working with the \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a> to have them grow additional vegetables for him. Everything pickled and fermented from Chang’s kitchen will be as closely sourced as possible.\u003c/p>\n\u003cp>Of course, pickles aren’t the only things on the menu. Bacon-wrapped mochi are satisfyingly stretchy and smoky, and Chang will be grilling ko chu jang pork and chicken yakitori, and caking housemade tofu.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/baconmochi-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/baconmochi-final.jpg\" alt=\"Bacon Mochi\" title=\"Bacon Mochi\" width=\"320\" height=\"196\" class=\"alignright size-full wp-image-36051\">\u003c/a>\u003c/p>\n\u003cp>Chang takes regular trips to LA to procure quality, small-batch artisan soy sauce -- he says it’s the closest place to find it outside Korea. But another of the most impressive aspects of Chang’s cooking is that he makes his own gochuchang, the hot, salty and sweet fermented red pepper paste that is the basis of Korean cooking (akin to what miso is to Japanese cuisine). Few are the Korean chefs who make their own. Most Korean markets offer several different varieties, and if you’ve ever eaten Korean food, you’ve tasted it. It’s used in stir fries like bi bim bab, as a marinade for bulgogi, to flavor stews, as a condiment for crispy lettuce wraps, as the base for soups, and in many varieties of Korean pickles. I’d never tasted good gochuchang until I’d encountered Chang’s proprietary blend of glutinous rice, soybeans, red chili powder, and sugar. The sauce ferments for about 60-90 days.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/gochujang-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/gochujang-final.jpg\" alt=\"gochujang\" title=\"gochuchang\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-36050\">\u003c/a>“It took a while to learn the gochuchang. I went through so many batches where mold had developed. What I make is not as sweet as the store-bought stuff; more earthy.” Chang reports that in anticipation of the FuseBox opening, he’s experimenting with different varieties of gochuchang, including one for fish stews, and another to be eaten fresh.\u003c/p>\n\u003cp>Chang has kimchee and other Korean flavors flowing in his blood. As a child born in Korea, family friends gathered to play cards at his house and eat his mother’s well-loved kimchee chi gae. “There’s a Korean expression, ‘She just had her hands in the food,’ and that’s why it was so good. We didn’t have recipes or grow up with cooking books. Cooking was just innate to her.”\u003c/p>\n\u003cp>Eventually, after Chang’s family moved to Guam, his mother opened her own Korean restaurant when he was 13 years old, and he immediately began helping out by cleaning dishes, sweeping, and mopping. Later he was allowed to slice meat and occasionally pop into the kitchen. “I’m so grateful for everything she taught me, and I wish I’d followed her more. However, at the time, I didn’t think she was really, really cooking. It wasn’t as exciting as watching chefs on the cooking shows!” Growing up with Guam’s tiny and remote culinary culture, Chang laughs as he recalls that the PBS show \u003ca title=\"Great Chefs, Great Cities\" href=\"http://www.greatchefs.com/about/syndication/great-chefs-great-cities/\">\u003cem>Great Chefs, Great Cities\u003c/em>\u003c/a> was a huge influence on his career choice.\u003c/p>\n\u003cp>Just a few days after his 17th birthday, Chang moved to Berkeley by himself to begin qualifying for in-state tuition at UC Berkeley, where he later studied sociology. To fund his schooling, he worked in a bagel shop, then as a butcher and a fishmonger at a market. He soon became a cook at the now-defunct Hwang Won, a Korean restaurant in Oakland, before launching his own catering business for 14 years.\u003c/p>\n\u003cp>After two years of effort, FuseBox has secured over \u003ca title=\"FuseBox on Kickstarter\" href=\"http://www.kickstarter.com/projects/188988154/fusebox-build-out-west-oakland-smallest-restaurant\">$17,000 via Kickstarter\u003c/a> (where I invested $25); enough to finish construction and, hopefully, have the inside complete for an opening this January. Expansion plans are already underway to offer outdoor seating and possibly open a market next door selling fresh fish, local artisan goods, and of course Chang’s pickles by the jar.\u003c/p>\n\u003cp>\u003cstrong>Oiji—Korean Cucumber Pickle\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cem>Recipe by Sunhui Chang of FuseBox Oakland\u003cbr>\n\u003c/em>\u003cbr>\n5 small cucumbers—Either Pickling (Kirby), Persian, or Japanese\u003cbr>\n2 tablespoons kosher salt\u003cbr>\n3 cloves garlic\u003cbr>\nThe whites of two green onions, cut into 1’ pieces\u003cbr>\n4-5 Korean chili pepper threads (available at Korean markets)\u003cbr>\n3/4 cup unseasoned rice vinegar\u003cbr>\n1/4 cup white sugar\u003cbr>\n1/2 cup water\u003c/p>\n\u003cp>Wash cucumbers, leaving them wet. Sprinkle salt on cucumbers and let them sit in a flat dish for three hours, turning them occasionally.\u003c/p>\n\u003cp>Wash the salt from the cucumbers and trim the ends so that they’ll fit standing upright in a pint-sized jar. Add them to the jar, along with the garlic, green onion, and pepper threads.\u003c/p>\n\u003cp>Meanwhile, make the brine. In a small saucepan, combine the vinegar, sugar and water. Bring to boil. Lower heat and simmer for 1-2 minutes.\u003c/p>\n\u003cp>Pour warm brine over cucumbers. Cover, cool, and refrigerate. Enjoy the pickles after two days, but they will last up to two weeks.\u003c/p>\n\u003cp>Makes one pint.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Photo of Bacon Mochi by SunIm Chang. Photo of Kimchee and Gochuchang by Sarah K. Khan.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/12/fusebox-fina-licensel.jpg\" alt=\"Fusebox liquor license. Photo: SunIm Chang\" title=\"Fusebox liquor license. Photo: SunIm Chang\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-36084\">\u003c/a>\u003cbr>\n\u003cem>Chef Sunhui Chang showcases Fusebox beer + wine license notice. Photo: SunIm Chang\u003c/em>\u003c/p>\n\u003cp>Asian cuisine in the Bay Area has a new crop of intensely passionate leaders with enough talent and culinary chops to \u003ca title=\"Mission Chinese/Martha Stewart\" href=\"http://sf.eater.com/archives/2011/10/24/watch_mission_chinese_foods_danny_bowien_school_martha_stewart_on_biang_biang_noodles.php\"> lure Martha Stewart to the table\u003c/a>. Anthony Myint and Danny Bowien stand behind big, bold \u003ca title=\"Mission Chinese\" href=\"http://www.missionchinesefood.com/\">Mission Chinese\u003c/a>. Sylvan Mishima Brackett of \u003ca title=\"Peko Peko\" href=\"http://eatpekopeko.com/\">PekoPeko Catering\u003c/a>’s insanely articulate and authentic Japanese food will certainly land him on the map of grander things -- one hopes the rumors are true that he’s seeking his own location. And scheduled to open in January, \u003ca title=\"FuseBox on Facebook\" href=\"http://www.facebook.com/pages/FuseBOX/347102905645?sk=wall\">FuseBox\u003c/a>, the West Oakland eatery of Korean-born Sunhui Chang, will add fuel to the Korean food fire with housemade gochuchang, exquisitely crafted pickles, bacon mochi, and well-honed culinary passion.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/fusebox-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/fusebox-final.jpg\" alt=\"FuseBox Kimchee\" title=\"FuseBox Kimchee\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-36052\">\u003c/a>What’s pucker-worthy about Chang’s cuisine is its pickle-centric nature, many varieties of which he’s been sharing with the pickling community. He’s currently crafting several different varieties of kimchee, using the standard cabbage and daikon, and also rapini and turnip greens. He prides himself on making use of the “offal of vegetables” and thereby using ever part -- including radish greens, and reusing a vinegar pickle brine and the pickled garlic that flavors it. He dunks in the drink your standard vegetables such as cucumbers (see the recipe for Oiji below) and breakfast radish, but also more experimental concepts such as blueberries, summer squash, and fennel. FuseBox is equipped with some vegetable boxes that will grow some of the produce, and Chang is currently working with the \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a> to have them grow additional vegetables for him. Everything pickled and fermented from Chang’s kitchen will be as closely sourced as possible.\u003c/p>\n\u003cp>Of course, pickles aren’t the only things on the menu. Bacon-wrapped mochi are satisfyingly stretchy and smoky, and Chang will be grilling ko chu jang pork and chicken yakitori, and caking housemade tofu.\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/baconmochi-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/baconmochi-final.jpg\" alt=\"Bacon Mochi\" title=\"Bacon Mochi\" width=\"320\" height=\"196\" class=\"alignright size-full wp-image-36051\">\u003c/a>\u003c/p>\n\u003cp>Chang takes regular trips to LA to procure quality, small-batch artisan soy sauce -- he says it’s the closest place to find it outside Korea. But another of the most impressive aspects of Chang’s cooking is that he makes his own gochuchang, the hot, salty and sweet fermented red pepper paste that is the basis of Korean cooking (akin to what miso is to Japanese cuisine). Few are the Korean chefs who make their own. Most Korean markets offer several different varieties, and if you’ve ever eaten Korean food, you’ve tasted it. It’s used in stir fries like bi bim bab, as a marinade for bulgogi, to flavor stews, as a condiment for crispy lettuce wraps, as the base for soups, and in many varieties of Korean pickles. I’d never tasted good gochuchang until I’d encountered Chang’s proprietary blend of glutinous rice, soybeans, red chili powder, and sugar. The sauce ferments for about 60-90 days.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/gochujang-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/11/gochujang-final.jpg\" alt=\"gochujang\" title=\"gochuchang\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-36050\">\u003c/a>“It took a while to learn the gochuchang. I went through so many batches where mold had developed. What I make is not as sweet as the store-bought stuff; more earthy.” Chang reports that in anticipation of the FuseBox opening, he’s experimenting with different varieties of gochuchang, including one for fish stews, and another to be eaten fresh.\u003c/p>\n\u003cp>Chang has kimchee and other Korean flavors flowing in his blood. As a child born in Korea, family friends gathered to play cards at his house and eat his mother’s well-loved kimchee chi gae. “There’s a Korean expression, ‘She just had her hands in the food,’ and that’s why it was so good. We didn’t have recipes or grow up with cooking books. Cooking was just innate to her.”\u003c/p>\n\u003cp>Eventually, after Chang’s family moved to Guam, his mother opened her own Korean restaurant when he was 13 years old, and he immediately began helping out by cleaning dishes, sweeping, and mopping. Later he was allowed to slice meat and occasionally pop into the kitchen. “I’m so grateful for everything she taught me, and I wish I’d followed her more. However, at the time, I didn’t think she was really, really cooking. It wasn’t as exciting as watching chefs on the cooking shows!” Growing up with Guam’s tiny and remote culinary culture, Chang laughs as he recalls that the PBS show \u003ca title=\"Great Chefs, Great Cities\" href=\"http://www.greatchefs.com/about/syndication/great-chefs-great-cities/\">\u003cem>Great Chefs, Great Cities\u003c/em>\u003c/a> was a huge influence on his career choice.\u003c/p>\n\u003cp>Just a few days after his 17th birthday, Chang moved to Berkeley by himself to begin qualifying for in-state tuition at UC Berkeley, where he later studied sociology. To fund his schooling, he worked in a bagel shop, then as a butcher and a fishmonger at a market. He soon became a cook at the now-defunct Hwang Won, a Korean restaurant in Oakland, before launching his own catering business for 14 years.\u003c/p>\n\u003cp>After two years of effort, FuseBox has secured over \u003ca title=\"FuseBox on Kickstarter\" href=\"http://www.kickstarter.com/projects/188988154/fusebox-build-out-west-oakland-smallest-restaurant\">$17,000 via Kickstarter\u003c/a> (where I invested $25); enough to finish construction and, hopefully, have the inside complete for an opening this January. Expansion plans are already underway to offer outdoor seating and possibly open a market next door selling fresh fish, local artisan goods, and of course Chang’s pickles by the jar.\u003c/p>\n\u003cp>\u003cstrong>Oiji—Korean Cucumber Pickle\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cem>Recipe by Sunhui Chang of FuseBox Oakland\u003cbr>\n\u003c/em>\u003cbr>\n5 small cucumbers—Either Pickling (Kirby), Persian, or Japanese\u003cbr>\n2 tablespoons kosher salt\u003cbr>\n3 cloves garlic\u003cbr>\nThe whites of two green onions, cut into 1’ pieces\u003cbr>\n4-5 Korean chili pepper threads (available at Korean markets)\u003cbr>\n3/4 cup unseasoned rice vinegar\u003cbr>\n1/4 cup white sugar\u003cbr>\n1/2 cup water\u003c/p>\n\u003cp>Wash cucumbers, leaving them wet. Sprinkle salt on cucumbers and let them sit in a flat dish for three hours, turning them occasionally.\u003c/p>\n\u003cp>Wash the salt from the cucumbers and trim the ends so that they’ll fit standing upright in a pint-sized jar. Add them to the jar, along with the garlic, green onion, and pepper threads.\u003c/p>\n\u003cp>Meanwhile, make the brine. In a small saucepan, combine the vinegar, sugar and water. Bring to boil. Lower heat and simmer for 1-2 minutes.\u003c/p>\n\u003cp>Pour warm brine over cucumbers. Cover, cool, and refrigerate. Enjoy the pickles after two days, but they will last up to two weeks.\u003c/p>\n\u003cp>Makes one pint.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Edible Education 101: Sugar Is Not So Sweet After All",
"title": "Edible Education 101: Sugar Is Not So Sweet After All",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Screen-shot-2011-10-05-at-3.28.40-AM.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Screen-shot-2011-10-05-at-3.28.40-AM.png\" alt=\"slide from class presentation Nutrition, Health, and Diet Related Disease\" title=\"slide from class presentation Nutrition, Health, and Diet Related Disease\" width=\"388\" height=\"283\" class=\"alignnone size-full wp-image-33921\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nutrition, Health, and Diet Related Disease\u003c/strong>\u003c/p>\n\u003cp>America’s obesity epidemic was the topic of discussion at the September 27 \u003ca href=\"http://www.chezpanissefoundation.org/edible-education-101\">Edible Education: The Rise and Future of the Food Movement\u003c/a> session at UC Berkeley. Dr. \u003ca href=\"http://chc.ucsf.edu/coast/faculty_lustig.htm\">Robert Lustig\u003c/a>, a neuroendocrinologist who studies childhood obesity at the University of California at San Francisco, spoke along with \u003ca href=\"http://nst.berkeley.edu/faculty/crawford.html\">Patricia Crawford\u003c/a>, a UC Berkeley professor who has traced the rise of the obesity epidemic and studies healthy food in schools. \u003c/p>\n\u003cp>\u003cstrong>Obesity Growth in U.S.\u003c/strong>\u003cbr>\nThe most startling information came from Patricia Crawford who showed \u003ca href=\"http://www.cdc.gov/obesity/data/trends.html\">the rise in obesity in the U.S. over the past twenty years\u003c/a> through a series of maps. In 1991 there was less than ten percent obesity in most state populations. But we gradually watched the map of the entire country get washed over in bright red, the color indicating the highest rates of obesity. Crawford says, \"We need to create healthier food and activity environments to reduce obesity.\" She’s been working in the school system to figure out how to achieve these goals. Crawford has found that even Berkeley kids, who live in a healthy food mecca, share similar eating patterns to kids in the rest of the state. Crawford listed four activities that can help to control the obesity epidemic:\u003c/p>\n\u003cul>\n\u003cli>Reduce sweet beverage intake\u003c/li>\n\u003cli>Reduce fast food intake\u003c/li>\n\u003cli>Control portion size\u003c/li>\n\u003cli>Reduce time on the computer or tv\u003c/li>\n\u003c/ul>\n\u003cp>Crawford is working in policy development to reduce obesity by trying to get high calorie snacks out of schools and advocating for zoning policies on fast food restaurants near schools. Following Crawford's obesity maps were the equally startling comments on the toxicity of sugar by Dr. Robert Lustig.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Big Sugar's Nemesis\u003c/strong>\u003c/p>\n\u003cp>Robert Lustig’s \u003ca href=\"http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html\">bracing argument in a recent New York Times magazine article \u003c/a>on the dangers of sugar convinced me to quit my own habit. Something about his explanation of the biochemistry of sugar resonates. He explains how sugar can be toxic because of the way it breaks down and overwhelms your liver. Lustig blames sugar for the skyrocketing obesity rates in the U.S. \"A type of sugar called fructose is the cause of the current epidemic,\" says Lustig. “Our entire food supply has been adulterated with the addition of fructose for palatability and removal of fiber for shelf life.\" Lustig explains how so-called healthy snacks, like low fat yogurt, can be full of sugar. According to Lustig, sugar is even added to hamburger buns and hamburger meat. He ran through several decades of food policy to explain why sugar has become an additive but the main point Lustig makes is that there has been a lot of attention on fat but fat consumption has gone down in the U.S. while our sugar and refined carbohydrate intake has gone up. \u003c/p>\n\u003cp>\u003cstrong>Eat Your Fruit Don’t Drink It\u003c/strong>\u003c/p>\n\u003cp>Even if you skip the Milky Way and go for something healthier like an orange, you still have to watch out. That orange is much healthier if you don’t juice it. Says Lustig, “A good part of the fruit is fiber but when you juice a fruit you destroy the insoluble fiber. You need it to limit the rate of carbohydrate and fat absorption into the blood stream which gives your liver a chance to catch up. Fruit is good. Juice is bad and smoothies suck.”\u003c/p>\n\u003cp>Sugar has been linked to not only obesity but other chronic health problems like heart disease, cancer and memory loss. Lustig says the obesity epidemic is responsible for a 65-billion dollar decrease in work productivity and a 50-percent increase in health insurance premiums. Lustig left the audience with a question to ponder: “Can our toxic environment be changed without government or societal intervention especially when there are addictive substances involved? For Lustig the answer may be regulating sugar just like we do with alcohol and cigarettes. \u003c/p>\n\u003cp>\u003cstrong>View the video of the entire class:\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"410\" src=\"http://www.youtube.com/embed/wffhlkxaXJE\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The 13 week course, which is funded by the \u003ca href=\"http://www.chezpanissefoundation.org/\">Chez Panisse Foundation \u003c/a>in collaboration with West Oakland’s \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a>, makes \u003ca href=\"http://www.ticketweb.com/snl/EventListings.action?pl=panisse&orgId=130613\">tickets available each Wednesday to the public\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Screen-shot-2011-10-05-at-3.28.40-AM.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/Screen-shot-2011-10-05-at-3.28.40-AM.png\" alt=\"slide from class presentation Nutrition, Health, and Diet Related Disease\" title=\"slide from class presentation Nutrition, Health, and Diet Related Disease\" width=\"388\" height=\"283\" class=\"alignnone size-full wp-image-33921\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Nutrition, Health, and Diet Related Disease\u003c/strong>\u003c/p>\n\u003cp>America’s obesity epidemic was the topic of discussion at the September 27 \u003ca href=\"http://www.chezpanissefoundation.org/edible-education-101\">Edible Education: The Rise and Future of the Food Movement\u003c/a> session at UC Berkeley. Dr. \u003ca href=\"http://chc.ucsf.edu/coast/faculty_lustig.htm\">Robert Lustig\u003c/a>, a neuroendocrinologist who studies childhood obesity at the University of California at San Francisco, spoke along with \u003ca href=\"http://nst.berkeley.edu/faculty/crawford.html\">Patricia Crawford\u003c/a>, a UC Berkeley professor who has traced the rise of the obesity epidemic and studies healthy food in schools. \u003c/p>\n\u003cp>\u003cstrong>Obesity Growth in U.S.\u003c/strong>\u003cbr>\nThe most startling information came from Patricia Crawford who showed \u003ca href=\"http://www.cdc.gov/obesity/data/trends.html\">the rise in obesity in the U.S. over the past twenty years\u003c/a> through a series of maps. In 1991 there was less than ten percent obesity in most state populations. But we gradually watched the map of the entire country get washed over in bright red, the color indicating the highest rates of obesity. Crawford says, \"We need to create healthier food and activity environments to reduce obesity.\" She’s been working in the school system to figure out how to achieve these goals. Crawford has found that even Berkeley kids, who live in a healthy food mecca, share similar eating patterns to kids in the rest of the state. Crawford listed four activities that can help to control the obesity epidemic:\u003c/p>\n\u003cul>\n\u003cli>Reduce sweet beverage intake\u003c/li>\n\u003cli>Reduce fast food intake\u003c/li>\n\u003cli>Control portion size\u003c/li>\n\u003cli>Reduce time on the computer or tv\u003c/li>\n\u003c/ul>\n\u003cp>Crawford is working in policy development to reduce obesity by trying to get high calorie snacks out of schools and advocating for zoning policies on fast food restaurants near schools. Following Crawford's obesity maps were the equally startling comments on the toxicity of sugar by Dr. Robert Lustig.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Big Sugar's Nemesis\u003c/strong>\u003c/p>\n\u003cp>Robert Lustig’s \u003ca href=\"http://www.nytimes.com/2011/04/17/magazine/mag-17Sugar-t.html\">bracing argument in a recent New York Times magazine article \u003c/a>on the dangers of sugar convinced me to quit my own habit. Something about his explanation of the biochemistry of sugar resonates. He explains how sugar can be toxic because of the way it breaks down and overwhelms your liver. Lustig blames sugar for the skyrocketing obesity rates in the U.S. \"A type of sugar called fructose is the cause of the current epidemic,\" says Lustig. “Our entire food supply has been adulterated with the addition of fructose for palatability and removal of fiber for shelf life.\" Lustig explains how so-called healthy snacks, like low fat yogurt, can be full of sugar. According to Lustig, sugar is even added to hamburger buns and hamburger meat. He ran through several decades of food policy to explain why sugar has become an additive but the main point Lustig makes is that there has been a lot of attention on fat but fat consumption has gone down in the U.S. while our sugar and refined carbohydrate intake has gone up. \u003c/p>\n\u003cp>\u003cstrong>Eat Your Fruit Don’t Drink It\u003c/strong>\u003c/p>\n\u003cp>Even if you skip the Milky Way and go for something healthier like an orange, you still have to watch out. That orange is much healthier if you don’t juice it. Says Lustig, “A good part of the fruit is fiber but when you juice a fruit you destroy the insoluble fiber. You need it to limit the rate of carbohydrate and fat absorption into the blood stream which gives your liver a chance to catch up. Fruit is good. Juice is bad and smoothies suck.”\u003c/p>\n\u003cp>Sugar has been linked to not only obesity but other chronic health problems like heart disease, cancer and memory loss. Lustig says the obesity epidemic is responsible for a 65-billion dollar decrease in work productivity and a 50-percent increase in health insurance premiums. Lustig left the audience with a question to ponder: “Can our toxic environment be changed without government or societal intervention especially when there are addictive substances involved? For Lustig the answer may be regulating sugar just like we do with alcohol and cigarettes. \u003c/p>\n\u003cp>\u003cstrong>View the video of the entire class:\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"410\" src=\"http://www.youtube.com/embed/wffhlkxaXJE\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The 13 week course, which is funded by the \u003ca href=\"http://www.chezpanissefoundation.org/\">Chez Panisse Foundation \u003c/a>in collaboration with West Oakland’s \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a>, makes \u003ca href=\"http://www.ticketweb.com/snl/EventListings.action?pl=panisse&orgId=130613\">tickets available each Wednesday to the public\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Cyclist Chef: A Look Inside Spencer's Pantry",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/2814406679_cbac160b20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/2814406679_cbac160b20.jpg\" alt=\"scott spencer\" title=\"scott spencer\" width=\"500\" height=\"375\" class=\"size-full wp-image-32568\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chef Scott Spencer, owner of Spencer's Pantry.\u003c/strong> Photo by Jenny Oh.\u003c/em>\u003c/p>\n\u003cp>If you know any cyclists, chances are they're \"food-passionate\" (This sounds less pejorative than food-obsessed.) They range from serious athletes who religiously count calories and eat specific nutrients to stay fit for races, or those like me: folks who pedal hundreds of miles so we can eat delicious meals guilt-free. \u003c/p>\n\u003cp>Chef Scott Spencer is a fellow cycling-food enthusiast who I met through the Bay Area cycling community. To borrow some racing classification terms from the world of cycling, Scott is a cooking \"Pro,\" whereas I'm merely a mid-range \"\u003ca href=\"http://www.sfbike.org/?racing#16\">Category 3\u003c/a>.\" As the owner of Oakland-based \u003ca href=\"http://www.spencerspantry.com\">Spencer's Pantry\u003c/a>, he'll prepare an \u003ca href=\"http://www.spencerspantry.com/Spencers_Pantry/My_Food.html\">exquisite 6-course meal\u003c/a> for you and your guests using fresh, local seasonal ingredients -- often from \u003ca href=\"http://www.spencerspantry.com/Spencers_Pantry/My_Garden.html\">his garden\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5460011374_3369f0dc1b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5460011374_3369f0dc1b.jpg\" alt=\"short rib\" title=\"short rib\" width=\"500\" height=\"375\" class=\"size-full wp-image-32599\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>48-hour short rib, 12-hour pork belly, brown butter potatoes, baby carrots, onions and beurre rouge.\u003c/strong> Photo by Scott Spencer.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5920064381_2703bcc195.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5920064381_2703bcc195.jpg\" alt=\"Preserved meyer lemon ricotta stuffed squash blossom\" title=\"Preserved meyer lemon ricotta \" width=\"500\" height=\"375\" class=\"size-full wp-image-32600\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Preserved Meyer lemon ricotta-stuffed squash blossom, rock shrimp, basil and fresh pea puree.\u003c/strong> Photo by Scott Spencer.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5965333940_d9aa1f7375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5965333940_d9aa1f7375.jpg\" alt=\"Diver scallop\" title=\"Diver scallop, caviar lentils, farro, uni cream and tarragon\" width=\"500\" height=\"386\" class=\"size-full wp-image-32601\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Diver scallop, caviar lentils, farro, uni cream and tarragon.\u003c/strong> Photo by Scott Spencer.\u003c/em>\u003c/p>\n\u003cp>His culinary interests began over ten years ago while cooking on a casual basis for friends. Scott's hobby soon evolved into the pursuit of a professional culinary career, and he attended the \u003ca href=\"http://www.chefs.edu/San-Francisco\">California Culinary Academy\u003c/a> in 2002. Upon graduating, Scott held diverse group of jobs: he learned about desserts at \u003ca href=\"http://www.scharffenberger.com/\">Scharffen Berger\u003c/a>, worked the wood oven at \u003ca href=\"http://www.boakland.com/\">B Restaurant\u003c/a> and oversaw the raw bar at the now-defunct Pearl Oyster Bar & Restaurant in Oakland.\u003c/p>\n\u003cp>Then he landed at \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a> in San Francisco, \"a restaurant that I had really dreamed about working in since I started cooking. But I was still on the line, busting my butt every night and I hit a spot in my life that made me question where I was going to be when I was 30.\"\u003c/p>\n\u003cp>\"My friend was working for \u003ca href=\"http://thrillist.com/\">Thrillist.com\u003c/a> and approached me about an article. He knew I did some catering on the side to supplement my cook's income. I just said, 'Write that I will come over and cook a meal like I do for my friends and family. Very intimate, more along the lines of having a dinner party with a friend who is a chef.' I got 63 emails that morning, left Boulevard and was off to the races. It's been nothing but great for the last 2 years.\"\u003c/p>\n\u003cp>Scott says there are many benefits to owning his own business. \"I can close up shop and travel when I would like. I make a lot more money than I ever have. I don't have any employees, so I have total quality control. I am a bit of a perfectionist when it comes to my cooking. The only con has been the time involved doing it all myself. I ride my bicycle around the Bay Area to gather ingredients, so the prep time turns into a 14-18 hour workday before a dinner.\" \u003c/p>\n\u003cp>If you'd like to have Scott pedal over and cook for you in your home, visit his \u003ca href=\"http://spencerspantry.blogspot.com/\">blog\u003c/a> and website to learn more about \u003ca href=\"http://www.spencerspantry.com/Spencers_Pantry/Welcome.html\">Spencer's Pantry\u003c/a>. You can also check out his reviews on \u003ca href=\"http://www.yelp.com/biz/spencers-pantry-oakland\">Yelp\u003c/a> and find him on \u003ca href=\"http://www.facebook.com/pages/Spencers-Pantry/275980579371\">Facebook\u003c/a> and \u003ca href=\"http://www.flickr.com/photos/barcodebmx/sets/72157605768454469/\">Flickr\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/6094463943_d9167b5ec4_b-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/6094463943_d9167b5ec4_b-21.jpg\" alt=\"heirloom tomato soup\" title=\"heirloom tomato soup\" width=\"500\" height=\"343\" class=\"size-full wp-image-32579\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Heirloom tomato gazpacho.\u003c/strong> Photo by Scott Spencer.\u003c/em>\u003c/p>\n\u003cp>As it's prime tomato season, here's one of Scott's stellar recipes for a vegan Heirloom Tomato Gazpacho. It's also gluten-free as it eschews the usual addition of bread.\u003c/p>\n\u003cp>\u003cstrong>Heirloom Tomato Gazpacho \u003c/strong>\u003cbr>\nMakes 6 Cups\u003c/p>\n\u003cp>1 ½ lbs. very ripe heirloom tomatoes cored and roughly chopped\u003cbr>\n1 large yellow onion thinly sliced\u003cbr>\n1 English cucumber peeled and roughly chopped\u003cbr>\n2 tablespoons olive oil\u003cbr>\n1 tablespoon salt\u003cbr>\n1/4 tablespoon cayenne pepper\u003cbr>\n2 tablespoons rice wine vinegar\u003c/p>\n\u003cp>Add olive oil, onion and cayenne to a large pot, stir and set to low heat. Cook until soft and translucent, about 15 minutes. Take the pot off the heat and add the rest of the ingredients. Stir and add in small batches to a blender. Blend on high until smooth and run through a fine mesh strainer (optional).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If needed, season with salt, cayenne and rice vinegar. You are looking for the warmth of the cayenne, the flavor of tomato and the zing of a little vinegar. The soup should be chilled and served cold.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/2814406679_cbac160b20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/2814406679_cbac160b20.jpg\" alt=\"scott spencer\" title=\"scott spencer\" width=\"500\" height=\"375\" class=\"size-full wp-image-32568\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chef Scott Spencer, owner of Spencer's Pantry.\u003c/strong> Photo by Jenny Oh.\u003c/em>\u003c/p>\n\u003cp>If you know any cyclists, chances are they're \"food-passionate\" (This sounds less pejorative than food-obsessed.) They range from serious athletes who religiously count calories and eat specific nutrients to stay fit for races, or those like me: folks who pedal hundreds of miles so we can eat delicious meals guilt-free. \u003c/p>\n\u003cp>Chef Scott Spencer is a fellow cycling-food enthusiast who I met through the Bay Area cycling community. To borrow some racing classification terms from the world of cycling, Scott is a cooking \"Pro,\" whereas I'm merely a mid-range \"\u003ca href=\"http://www.sfbike.org/?racing#16\">Category 3\u003c/a>.\" As the owner of Oakland-based \u003ca href=\"http://www.spencerspantry.com\">Spencer's Pantry\u003c/a>, he'll prepare an \u003ca href=\"http://www.spencerspantry.com/Spencers_Pantry/My_Food.html\">exquisite 6-course meal\u003c/a> for you and your guests using fresh, local seasonal ingredients -- often from \u003ca href=\"http://www.spencerspantry.com/Spencers_Pantry/My_Garden.html\">his garden\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5460011374_3369f0dc1b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5460011374_3369f0dc1b.jpg\" alt=\"short rib\" title=\"short rib\" width=\"500\" height=\"375\" class=\"size-full wp-image-32599\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>48-hour short rib, 12-hour pork belly, brown butter potatoes, baby carrots, onions and beurre rouge.\u003c/strong> Photo by Scott Spencer.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5920064381_2703bcc195.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5920064381_2703bcc195.jpg\" alt=\"Preserved meyer lemon ricotta stuffed squash blossom\" title=\"Preserved meyer lemon ricotta \" width=\"500\" height=\"375\" class=\"size-full wp-image-32600\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Preserved Meyer lemon ricotta-stuffed squash blossom, rock shrimp, basil and fresh pea puree.\u003c/strong> Photo by Scott Spencer.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5965333940_d9aa1f7375.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/5965333940_d9aa1f7375.jpg\" alt=\"Diver scallop\" title=\"Diver scallop, caviar lentils, farro, uni cream and tarragon\" width=\"500\" height=\"386\" class=\"size-full wp-image-32601\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Diver scallop, caviar lentils, farro, uni cream and tarragon.\u003c/strong> Photo by Scott Spencer.\u003c/em>\u003c/p>\n\u003cp>His culinary interests began over ten years ago while cooking on a casual basis for friends. Scott's hobby soon evolved into the pursuit of a professional culinary career, and he attended the \u003ca href=\"http://www.chefs.edu/San-Francisco\">California Culinary Academy\u003c/a> in 2002. Upon graduating, Scott held diverse group of jobs: he learned about desserts at \u003ca href=\"http://www.scharffenberger.com/\">Scharffen Berger\u003c/a>, worked the wood oven at \u003ca href=\"http://www.boakland.com/\">B Restaurant\u003c/a> and oversaw the raw bar at the now-defunct Pearl Oyster Bar & Restaurant in Oakland.\u003c/p>\n\u003cp>Then he landed at \u003ca href=\"http://www.boulevardrestaurant.com/\">Boulevard\u003c/a> in San Francisco, \"a restaurant that I had really dreamed about working in since I started cooking. But I was still on the line, busting my butt every night and I hit a spot in my life that made me question where I was going to be when I was 30.\"\u003c/p>\n\u003cp>\"My friend was working for \u003ca href=\"http://thrillist.com/\">Thrillist.com\u003c/a> and approached me about an article. He knew I did some catering on the side to supplement my cook's income. I just said, 'Write that I will come over and cook a meal like I do for my friends and family. Very intimate, more along the lines of having a dinner party with a friend who is a chef.' I got 63 emails that morning, left Boulevard and was off to the races. It's been nothing but great for the last 2 years.\"\u003c/p>\n\u003cp>Scott says there are many benefits to owning his own business. \"I can close up shop and travel when I would like. I make a lot more money than I ever have. I don't have any employees, so I have total quality control. I am a bit of a perfectionist when it comes to my cooking. The only con has been the time involved doing it all myself. I ride my bicycle around the Bay Area to gather ingredients, so the prep time turns into a 14-18 hour workday before a dinner.\" \u003c/p>\n\u003cp>If you'd like to have Scott pedal over and cook for you in your home, visit his \u003ca href=\"http://spencerspantry.blogspot.com/\">blog\u003c/a> and website to learn more about \u003ca href=\"http://www.spencerspantry.com/Spencers_Pantry/Welcome.html\">Spencer's Pantry\u003c/a>. You can also check out his reviews on \u003ca href=\"http://www.yelp.com/biz/spencers-pantry-oakland\">Yelp\u003c/a> and find him on \u003ca href=\"http://www.facebook.com/pages/Spencers-Pantry/275980579371\">Facebook\u003c/a> and \u003ca href=\"http://www.flickr.com/photos/barcodebmx/sets/72157605768454469/\">Flickr\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/6094463943_d9167b5ec4_b-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/6094463943_d9167b5ec4_b-21.jpg\" alt=\"heirloom tomato soup\" title=\"heirloom tomato soup\" width=\"500\" height=\"343\" class=\"size-full wp-image-32579\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Heirloom tomato gazpacho.\u003c/strong> Photo by Scott Spencer.\u003c/em>\u003c/p>\n\u003cp>As it's prime tomato season, here's one of Scott's stellar recipes for a vegan Heirloom Tomato Gazpacho. It's also gluten-free as it eschews the usual addition of bread.\u003c/p>\n\u003cp>\u003cstrong>Heirloom Tomato Gazpacho \u003c/strong>\u003cbr>\nMakes 6 Cups\u003c/p>\n\u003cp>1 ½ lbs. very ripe heirloom tomatoes cored and roughly chopped\u003cbr>\n1 large yellow onion thinly sliced\u003cbr>\n1 English cucumber peeled and roughly chopped\u003cbr>\n2 tablespoons olive oil\u003cbr>\n1 tablespoon salt\u003cbr>\n1/4 tablespoon cayenne pepper\u003cbr>\n2 tablespoons rice wine vinegar\u003c/p>\n\u003cp>Add olive oil, onion and cayenne to a large pot, stir and set to low heat. Cook until soft and translucent, about 15 minutes. Take the pot off the heat and add the rest of the ingredients. Stir and add in small batches to a blender. Blend on high until smooth and run through a fine mesh strainer (optional).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If needed, season with salt, cayenne and rice vinegar. You are looking for the warmth of the cayenne, the flavor of tomato and the zing of a little vinegar. The soup should be chilled and served cold.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sarah and Evan Rich: Favorite Food Spots + Chefs' Night Off Pop-up Dinners ",
"title": "Sarah and Evan Rich: Favorite Food Spots + Chefs' Night Off Pop-up Dinners ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/family-photo400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/family-photo400.jpg\" alt=\"Evan and Sarah Rich with their baby, Van\" title=\"Evan and Sarah Rich with their baby\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-32265\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Van, Evan and Sarah Rich.\u003c/strong> Photo: courtesy of Rich Family\u003c/em>\u003c/p>\n\u003cp>Chefs Sarah and Evan Rich use their home kitchen to test out ideas for their pop-up \u003ca href=\"https://www.facebook.com/ChefsNightOff\">Chefs' Night Off dinners\u003c/a> at \u003ca href=\"http://radiussf.com/\">Radius\u003c/a>.\u003c/p>\n\u003cul>\nWith a dinner coming up on Monday, August 29, the menu is shaping up to be:\n\u003cli>1st course: red beets, goat cheese, almonds, arugula\u003c/li>\n\u003cli>2nd course: squid, black olive vinaigrette, watermelon, crispy onions\u003c/li>\n\u003cli>3rd course: pork shoulder, black garlic, red cabbage\u003c/li>\n\u003cli>4th course: \"peach cobbler\"\u003c/li>\n\u003c/ul>\n\u003cp>Chefs’ Night Off is always priced at $60—excluding beverages, tax and gratuities.\u003cbr>\nEmail: \u003ca href=\"mailto:%20chefsnightoff@gmail.com\">chefsnightoff@gmail.com\u003c/a> to make your reservation and be sure to indicate the time you'd like to eat and the number in your party.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chefs-night-off-crew.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chefs-night-off-crew.jpg\" alt=\"Chefs Night Off crew\" title=\"Chefs Night Off crew\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32283\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chefs' Night Off kitchen team.\u003c/strong> Photo: courtesy Chefs' Night Off\u003c/em>\u003c/p>\n\u003cp>The two chefs have a young baby, Van Robert Rich, born in March of this year. Sarah was previously a sous chef at \u003ca href=\"http://michaelmina.net/restaurants/locations/mmsf.php\">Michael Mina\u003c/a>, and Evan was most recently chef de cuisine for Daniel Patterson at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. He worked before that as chef de cuisine for Michael Tusk at \u003ca href=\"http://www.quincerestaurant.com/\">Quince\u003c/a>. These chefs met nine years ago at \u003ca href=\"http://www.davidbouley.com/\">Bouley\u003c/a> in NYC. Sarah was Evan's boss on the fish station. They dated for several years while working at various restaurants in New York, got married in late 2007 and moved to San Francisco in early 2008. Sarah Rich caught up with Bay Area Bites via email interview.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>How did the pop-up dinners come about? What is it like working on this sort of dinner?\u003c/strong>\u003cbr>\nEvan and I were working on opening our own restaurant and we had something that fell through. One night Evan was hanging out with the former GM of Coi and he suggested the idea of doing pop-ups. We've both always loved the Radius space, and it's a beautiful restaurant. Our friend Max does the pastries there, so we talked to him about it. He introduced us to the owners, and the next thing we knew, we were all set! \u003c/p>\n\u003cp>\u003cstrong>Where do you do the prep work?\u003c/strong>\u003cbr>\nRadius is conveniently closed Sunday and Monday, so we're able to do all of the prep at the restaurant. The restaurant owners have been great to work with. Currently we have a schedule to do our pop-ups at Radius on the fourth Monday of every month, as we look to open a space of our own. We may also do a couple of other events with different concepts at other locations, more details soon!\u003c/p>\n\u003cp>\u003cstrong>How do you come up with menus for each event?\u003c/strong>\u003cbr>\nThe structure of each dinner is a four-course menu with a few extra small courses included. We visit the various markets (the \u003ca href=\"http://www.agriculturalinstitute.org/\">Marin Farmers' Market\u003c/a> is our favorite) to get an idea of what's available and what tastes the best. Evan and I bounce ideas off of each other and then over the course of a week or two we'll test dishes and recipes at home, making the dishes for dinner to clarify and perfect our ideas. We also like to run our menu ideas by the kitchen team so everyone is involved and they feel a sense of ownership.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/streusel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/streusel.jpg\" alt=\"Chefs Night Off July 11 Dinner - nasturtium namalaka, peach, blackberries and almond streusel\" title=\"Chefs Night Off July 11 Dinner - nasturtium namalaka, peach, blackberries and almond streusel\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-32285\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chefs' Night Off July 11 Dinner - Nasturtium Namalaka, Peach, Blackberries and Almond Streusel.\u003c/strong> Photo: courtesy Chefs' Night Off\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Where do you get your cooking ingredients?\u003c/strong>\u003cbr>\nThrough our past jobs we've been able to develop strong relationships with the local farmers and purveyors. Our menus and cooking are influenced heavily by the great produce found at the local markets. We love to use \u003ca href=\"http://www.tomaterofarm.com/\">Tomatero\u003c/a>, \u003ca href=\"http://www.starroutefarms.com/\">Star Route\u003c/a>, \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/de-santis-farm/\">De Santis\u003c/a> to name a few. It's easy to get inspired by what they grow.\u003c/p>\n\u003cp>\u003cstrong>Where do you live and where are you from?\u003c/strong>\u003cbr>\nWe live in the Presidio, Baker Beach Apartments. We moved here from the Mission after we had our baby a few months ago. We love it and it has the best views in the city and so many great places to hike around. Evan is from New York/New Jersey and I grew up in Louisiana and Texas. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite off-night food & drink spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a> is one of our favorites, and they have killer bread and butter. Everything on their small menu is delicious. Brett [Cooper] is doing a great job with the food and Dave [Muller] has fantastic cocktails.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nojosf.com/\">Nojo\u003c/a>, because we've spent time in Japan visiting and working. We love those flavors and techniques. Greg Dunmore’s food represents Japanese cooking well, and it's a fun space. \u003c/p>\n\u003cp>\u003ca href=\"http://www.15romolo.com/\">15 Romolo\u003c/a>, where we went a lot after long days of work at Coi. Burgers are great and so are the cocktails. \u003c/p>\n\u003cp>We don't really go out for just drinks since I got pregnant and had a baby. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite local joints?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.ragazzasf.com/\">Ragazza\u003c/a>, where the pizza's great and so is the service.\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/la-taqueria-san-francisco-2\">La Taqueria\u003c/a> has the best tacos, and the carnitas doradas are ridiculously good.\u003cbr>\nThe spicy crab is so good at \u003ca href=\"http://www.yelp.com/biz/ppq-dungeness-island-san-francisco-2\">PPQ\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Favorite date spots?\u003c/strong>\u003cbr>\nWe can't really get too fancy now with the baby. \u003ca href=\"http://www.cotognasf.com/\">Cotogna's\u003c/a> great. Anything that Mike [Tusk] has on the menu will be perfect. \u003ca href=\"http://aziza-sf.com/\">Aziza\u003c/a> is one of the best, and always goes above and beyond expectations. We always spend our anniversary at \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> because it’s such a special and amazing place. We'll have to find a sitter this year. \u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with friends and/or family?\u003c/strong>\u003cbr>\nSarah makes a pretty delicious fried chicken. Whatever we can make that you can eat with your hands is always fun with friends. \u003ca href=\"http://nopasf.com/\">Nopa's\u003c/a> pork chop is a favorite meal, and \u003ca href=\"http://menuscan.com/jaiyun/\">Jai Yun\u003c/a> is a great place to go with a big group of friends.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\nSarah: I can't say no to a bag of potato chips.\u003cbr>\nEvan: \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">Mt. Tam\u003c/a> spread on toasted bread. I could eat the whole wheel.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/family-photo400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/family-photo400.jpg\" alt=\"Evan and Sarah Rich with their baby, Van\" title=\"Evan and Sarah Rich with their baby\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-32265\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Van, Evan and Sarah Rich.\u003c/strong> Photo: courtesy of Rich Family\u003c/em>\u003c/p>\n\u003cp>Chefs Sarah and Evan Rich use their home kitchen to test out ideas for their pop-up \u003ca href=\"https://www.facebook.com/ChefsNightOff\">Chefs' Night Off dinners\u003c/a> at \u003ca href=\"http://radiussf.com/\">Radius\u003c/a>.\u003c/p>\n\u003cul>\nWith a dinner coming up on Monday, August 29, the menu is shaping up to be:\n\u003cli>1st course: red beets, goat cheese, almonds, arugula\u003c/li>\n\u003cli>2nd course: squid, black olive vinaigrette, watermelon, crispy onions\u003c/li>\n\u003cli>3rd course: pork shoulder, black garlic, red cabbage\u003c/li>\n\u003cli>4th course: \"peach cobbler\"\u003c/li>\n\u003c/ul>\n\u003cp>Chefs’ Night Off is always priced at $60—excluding beverages, tax and gratuities.\u003cbr>\nEmail: \u003ca href=\"mailto:%20chefsnightoff@gmail.com\">chefsnightoff@gmail.com\u003c/a> to make your reservation and be sure to indicate the time you'd like to eat and the number in your party.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chefs-night-off-crew.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chefs-night-off-crew.jpg\" alt=\"Chefs Night Off crew\" title=\"Chefs Night Off crew\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-32283\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chefs' Night Off kitchen team.\u003c/strong> Photo: courtesy Chefs' Night Off\u003c/em>\u003c/p>\n\u003cp>The two chefs have a young baby, Van Robert Rich, born in March of this year. Sarah was previously a sous chef at \u003ca href=\"http://michaelmina.net/restaurants/locations/mmsf.php\">Michael Mina\u003c/a>, and Evan was most recently chef de cuisine for Daniel Patterson at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. He worked before that as chef de cuisine for Michael Tusk at \u003ca href=\"http://www.quincerestaurant.com/\">Quince\u003c/a>. These chefs met nine years ago at \u003ca href=\"http://www.davidbouley.com/\">Bouley\u003c/a> in NYC. Sarah was Evan's boss on the fish station. They dated for several years while working at various restaurants in New York, got married in late 2007 and moved to San Francisco in early 2008. Sarah Rich caught up with Bay Area Bites via email interview.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>How did the pop-up dinners come about? What is it like working on this sort of dinner?\u003c/strong>\u003cbr>\nEvan and I were working on opening our own restaurant and we had something that fell through. One night Evan was hanging out with the former GM of Coi and he suggested the idea of doing pop-ups. We've both always loved the Radius space, and it's a beautiful restaurant. Our friend Max does the pastries there, so we talked to him about it. He introduced us to the owners, and the next thing we knew, we were all set! \u003c/p>\n\u003cp>\u003cstrong>Where do you do the prep work?\u003c/strong>\u003cbr>\nRadius is conveniently closed Sunday and Monday, so we're able to do all of the prep at the restaurant. The restaurant owners have been great to work with. Currently we have a schedule to do our pop-ups at Radius on the fourth Monday of every month, as we look to open a space of our own. We may also do a couple of other events with different concepts at other locations, more details soon!\u003c/p>\n\u003cp>\u003cstrong>How do you come up with menus for each event?\u003c/strong>\u003cbr>\nThe structure of each dinner is a four-course menu with a few extra small courses included. We visit the various markets (the \u003ca href=\"http://www.agriculturalinstitute.org/\">Marin Farmers' Market\u003c/a> is our favorite) to get an idea of what's available and what tastes the best. Evan and I bounce ideas off of each other and then over the course of a week or two we'll test dishes and recipes at home, making the dishes for dinner to clarify and perfect our ideas. We also like to run our menu ideas by the kitchen team so everyone is involved and they feel a sense of ownership.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/streusel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/streusel.jpg\" alt=\"Chefs Night Off July 11 Dinner - nasturtium namalaka, peach, blackberries and almond streusel\" title=\"Chefs Night Off July 11 Dinner - nasturtium namalaka, peach, blackberries and almond streusel\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-32285\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chefs' Night Off July 11 Dinner - Nasturtium Namalaka, Peach, Blackberries and Almond Streusel.\u003c/strong> Photo: courtesy Chefs' Night Off\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Where do you get your cooking ingredients?\u003c/strong>\u003cbr>\nThrough our past jobs we've been able to develop strong relationships with the local farmers and purveyors. Our menus and cooking are influenced heavily by the great produce found at the local markets. We love to use \u003ca href=\"http://www.tomaterofarm.com/\">Tomatero\u003c/a>, \u003ca href=\"http://www.starroutefarms.com/\">Star Route\u003c/a>, \u003ca href=\"http://www.fullbellyfarm.com/\">Full Belly\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/de-santis-farm/\">De Santis\u003c/a> to name a few. It's easy to get inspired by what they grow.\u003c/p>\n\u003cp>\u003cstrong>Where do you live and where are you from?\u003c/strong>\u003cbr>\nWe live in the Presidio, Baker Beach Apartments. We moved here from the Mission after we had our baby a few months ago. We love it and it has the best views in the city and so many great places to hike around. Evan is from New York/New Jersey and I grew up in Louisiana and Texas. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite off-night food & drink spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a> is one of our favorites, and they have killer bread and butter. Everything on their small menu is delicious. Brett [Cooper] is doing a great job with the food and Dave [Muller] has fantastic cocktails.\u003c/p>\n\u003cp>\u003ca href=\"http://www.nojosf.com/\">Nojo\u003c/a>, because we've spent time in Japan visiting and working. We love those flavors and techniques. Greg Dunmore’s food represents Japanese cooking well, and it's a fun space. \u003c/p>\n\u003cp>\u003ca href=\"http://www.15romolo.com/\">15 Romolo\u003c/a>, where we went a lot after long days of work at Coi. Burgers are great and so are the cocktails. \u003c/p>\n\u003cp>We don't really go out for just drinks since I got pregnant and had a baby. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite local joints?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.ragazzasf.com/\">Ragazza\u003c/a>, where the pizza's great and so is the service.\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/la-taqueria-san-francisco-2\">La Taqueria\u003c/a> has the best tacos, and the carnitas doradas are ridiculously good.\u003cbr>\nThe spicy crab is so good at \u003ca href=\"http://www.yelp.com/biz/ppq-dungeness-island-san-francisco-2\">PPQ\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Favorite date spots?\u003c/strong>\u003cbr>\nWe can't really get too fancy now with the baby. \u003ca href=\"http://www.cotognasf.com/\">Cotogna's\u003c/a> great. Anything that Mike [Tusk] has on the menu will be perfect. \u003ca href=\"http://aziza-sf.com/\">Aziza\u003c/a> is one of the best, and always goes above and beyond expectations. We always spend our anniversary at \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a> because it’s such a special and amazing place. We'll have to find a sitter this year. \u003c/p>\n\u003cp>\u003cstrong>What is your favorite meal to have with friends and/or family?\u003c/strong>\u003cbr>\nSarah makes a pretty delicious fried chicken. Whatever we can make that you can eat with your hands is always fun with friends. \u003ca href=\"http://nopasf.com/\">Nopa's\u003c/a> pork chop is a favorite meal, and \u003ca href=\"http://menuscan.com/jaiyun/\">Jai Yun\u003c/a> is a great place to go with a big group of friends.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Guiltiest food pleasure?\u003c/strong>\u003cbr>\nSarah: I can't say no to a bag of potato chips.\u003cbr>\nEvan: \u003ca href=\"http://www.cowgirlcreamery.com/cheeses.asp\">Mt. Tam\u003c/a> spread on toasted bread. I could eat the whole wheel.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "There's a New Food Truck on the Block: Vesta Flatbread",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/vesta1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/vesta1.jpg\" alt=\"vesta\" title=\"vesta\" width=\"500\" height=\"252\" class=\"alignnone size-full wp-image-31961\">\u003c/a>\u003c/p>\n\u003cp>What do you get when you combine three former Arizmendi bakers with an uber-cool new food truck (housing its own oven)? Well, \u003ca href=\"http://www.vestaflatbread.com/\">Vesta Flatbread\u003c/a>, of course. Perhaps you've seen them Saturdays at the Grand Lake Farmers Market in Oakland; now Jenya Chernoff, Traci Prendergast and Aron Ford are taking to the streets with their seasonal flatbreads and housemade drinks. Jenya and Traci founded Vesta in 2009 and Aron officially jumped on board this summer. I share a commercial kitchen space with them in Richmond, and was immediately struck with their positive energy, excitement for their new project, and the fact that they prepare beautiful meals for each other while they're cooking in the kitchen (something so many of us neglect to do). So I wanted to chat with them and find out more about their business, the mobile food truck culture, and where they see themselves in the future. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_06621.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_06621.jpg\" alt=\"roasting peppers\" title=\"roasting peppers\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-31964\">\u003c/a>\u003cbr>\n\u003cem>Traci roasting peppers \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>1. Tell me a little about your business and how/why you decided to start it.\u003c/strong>\u003cbr>\nAll three of us met while bakers/co-owners of \u003ca href=\"http://www.arizmendi-bakery.org/\">Arizmendi Bakery in Emeryville\u003c/a>. We love the tradition and community of artisan baking and knew we wanted to make our own bread, but we wanted to expand our skills and creativity and create a business we could put our personal stamp on. Our menu was the marriage of our desire to evoke an ancient region of the world with wanting to dream up something creative and delicious using minimal equipment to sell on the streets. We’d like to think we ended up with a product that has thousands of years of history while reflecting our own “modern” food sensibilities.\u003c/p>\n\u003cp>\u003cstrong>2. Do you think living in the Bay Area allows your business to flourish? If so, how so?\u003c/strong>\u003cbr>\nAbsolutely. People here understand and appreciate our values towards supporting local farms, ranches and dairies, even if this means our products can't be dirt cheap. For us, feeding others is an act of love, and the exchange we have with customers is important. Bay area folks are willing to try new things and explore, they are curious and open-minded.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>3. What have been the highlights of being a small business owner in the Bay Area thus far?\u003c/strong>\u003cbr>\nBecoming part of the vibrant street food and farmers market community. Since becoming mobile vendors we have been able to meet so many wonderful, dedicated and creative people from all aspects of the food business, talk to farmers about their production, learn about their work and challenges and have a much broader understanding of the processes that bring food to the table.\u003cbr>\n\u003cstrong>\u003cbr>\n4. What challenges are you facing right now in terms of growth or vision?\u003c/strong>\u003cbr>\nWell, one big challenge is finding our own retail/kitchen space. We have been sharing commercial kitchens, and we are grateful that such places exist. It is extremely difficult to find a reasonably sized space in a neighborhood that can support a retail food business. Mostly this is because of the regulations on building & permit processes in California, which jack up the costs of buying/building to a level prohibitive for most food businesses.\u003cbr>\n\u003cstrong>\u003cbr>\n5. What inspires you, day to day?\u003c/strong>\u003cbr>\nThe farmers' market, the seasons, other chefs.\u003c/p>\n\u003cp>\u003cstrong>6. What are your goals for the future of Vesta?\u003c/strong>\u003cbr>\nOur long term dream is to have our own kitchen and retail space. Given we launched our new truck August 25th, we are mainly just excited to become part of the nomadic kitchen culture of street food, and start serving up flatbread sandwiches in the East Bay and San Francisco.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.vestaflatbread.com/\">Vesta Flatbread\u003c/a>\u003cbr>\nFind them: Saturdays from 9 am-2 pm at the Grand Lake Farmers Market, Oakland. And soon: out on the road in the truck!\u003cbr>\nFor more information:\u003cbr>\nLike them on \u003ca href=\"http://www.facebook.com/vestaflatbread?sk=wall\">Facebook\u003c/a>\u003cbr>\nFollow them on \u003ca href=\"http://twitter.com/#!/vestaflatbread\">Twitter\u003c/a>\u003c/p>\n\n",
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"excerpt": "Megan Gordon chats with the three owners of Vesta Flatbread, a new mobile food truck about to take to the streets of the Bay Area. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/vesta1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/vesta1.jpg\" alt=\"vesta\" title=\"vesta\" width=\"500\" height=\"252\" class=\"alignnone size-full wp-image-31961\">\u003c/a>\u003c/p>\n\u003cp>What do you get when you combine three former Arizmendi bakers with an uber-cool new food truck (housing its own oven)? Well, \u003ca href=\"http://www.vestaflatbread.com/\">Vesta Flatbread\u003c/a>, of course. Perhaps you've seen them Saturdays at the Grand Lake Farmers Market in Oakland; now Jenya Chernoff, Traci Prendergast and Aron Ford are taking to the streets with their seasonal flatbreads and housemade drinks. Jenya and Traci founded Vesta in 2009 and Aron officially jumped on board this summer. I share a commercial kitchen space with them in Richmond, and was immediately struck with their positive energy, excitement for their new project, and the fact that they prepare beautiful meals for each other while they're cooking in the kitchen (something so many of us neglect to do). So I wanted to chat with them and find out more about their business, the mobile food truck culture, and where they see themselves in the future. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_06621.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/IMG_06621.jpg\" alt=\"roasting peppers\" title=\"roasting peppers\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-31964\">\u003c/a>\u003cbr>\n\u003cem>Traci roasting peppers \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>1. Tell me a little about your business and how/why you decided to start it.\u003c/strong>\u003cbr>\nAll three of us met while bakers/co-owners of \u003ca href=\"http://www.arizmendi-bakery.org/\">Arizmendi Bakery in Emeryville\u003c/a>. We love the tradition and community of artisan baking and knew we wanted to make our own bread, but we wanted to expand our skills and creativity and create a business we could put our personal stamp on. Our menu was the marriage of our desire to evoke an ancient region of the world with wanting to dream up something creative and delicious using minimal equipment to sell on the streets. We’d like to think we ended up with a product that has thousands of years of history while reflecting our own “modern” food sensibilities.\u003c/p>\n\u003cp>\u003cstrong>2. Do you think living in the Bay Area allows your business to flourish? If so, how so?\u003c/strong>\u003cbr>\nAbsolutely. People here understand and appreciate our values towards supporting local farms, ranches and dairies, even if this means our products can't be dirt cheap. For us, feeding others is an act of love, and the exchange we have with customers is important. Bay area folks are willing to try new things and explore, they are curious and open-minded.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>3. What have been the highlights of being a small business owner in the Bay Area thus far?\u003c/strong>\u003cbr>\nBecoming part of the vibrant street food and farmers market community. Since becoming mobile vendors we have been able to meet so many wonderful, dedicated and creative people from all aspects of the food business, talk to farmers about their production, learn about their work and challenges and have a much broader understanding of the processes that bring food to the table.\u003cbr>\n\u003cstrong>\u003cbr>\n4. What challenges are you facing right now in terms of growth or vision?\u003c/strong>\u003cbr>\nWell, one big challenge is finding our own retail/kitchen space. We have been sharing commercial kitchens, and we are grateful that such places exist. It is extremely difficult to find a reasonably sized space in a neighborhood that can support a retail food business. Mostly this is because of the regulations on building & permit processes in California, which jack up the costs of buying/building to a level prohibitive for most food businesses.\u003cbr>\n\u003cstrong>\u003cbr>\n5. What inspires you, day to day?\u003c/strong>\u003cbr>\nThe farmers' market, the seasons, other chefs.\u003c/p>\n\u003cp>\u003cstrong>6. What are your goals for the future of Vesta?\u003c/strong>\u003cbr>\nOur long term dream is to have our own kitchen and retail space. Given we launched our new truck August 25th, we are mainly just excited to become part of the nomadic kitchen culture of street food, and start serving up flatbread sandwiches in the East Bay and San Francisco.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.vestaflatbread.com/\">Vesta Flatbread\u003c/a>\u003cbr>\nFind them: Saturdays from 9 am-2 pm at the Grand Lake Farmers Market, Oakland. And soon: out on the road in the truck!\u003cbr>\nFor more information:\u003cbr>\nLike them on \u003ca href=\"http://www.facebook.com/vestaflatbread?sk=wall\">Facebook\u003c/a>\u003cbr>\nFollow them on \u003ca href=\"http://twitter.com/#!/vestaflatbread\">Twitter\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Edible Education 101: Rock Stars of Food Movement Teach UC Berkeley Class",
"title": "Edible Education 101: Rock Stars of Food Movement Teach UC Berkeley Class",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Nikki-Henderson1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Nikki-Henderson1.jpg\" alt=\"Nikki Henderson. Image: Peoples Grocery\" title=\"Nikki Henderson. Image: Peoples Grocery\" width=\"300\" height=\"451\" class=\"alignnone size-full wp-image-31877\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Nikki Henderson\u003c/strong>. Photo: People's Grocery\u003c/em>\u003c/p>\n\u003cp>A new class at UC Berkeley is getting a lot of buzz. \u003ca href=\"http://www.chezpanissefoundation.org/edible-education-101\">Edible Education: The Rise and Future of the Food Movement\u003c/a> is all about food politics. In an unusual step, Cal is opening up the 13-week course to the general public. Well, the class was open to all. Three hundred free tickets for the first night were snatched up in less than fifteen minutes. Student enrollment filled up just as fast. Edible Education is being organized, and funded, by Alice Water’s \u003ca href=\"http://www.chezpanissefoundation.org/\">Chez Pannise Foundation\u003c/a>. \u003ca href=\"http://revolutionandevolution.blogspot.com/\">Nikki Henderson\u003c/a>, the executive director of \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a> in Oakland, along with author and U.C. Berkeley journalism professor \u003ca href=\"http://michaelpollan.com/press-kit/\">Michael Pollan\u003c/a>, will co-teach the semester course.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/michael-pollan-Credit-Alia-Malley5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/michael-pollan-Credit-Alia-Malley5.jpg\" alt=\"michael-pollan-Credit Alia Malley\" title=\"michael-pollan-Credit Alia Malley\" width=\"307\" height=\"451\" class=\"alignnone size-full wp-image-31985\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Michael Pollan\u003c/strong>. Photo: Alia Malley\u003c/em>\u003c/p>\n\u003cp>Think of the sustainable food movement as a dinner party. Edible Education will take a look at the guest list and topics of conversation. How do the slow food movement and food justice fit together? What does corporate food look like? The class will feature immigrant farm workers telling their own stories. Each week will include a guest lecturer.\u003c/p>\n\u003cul>\n\u003cstrong>Here’s the line-up:\u003c/strong>\n\u003cli>8/30: The Global Food Movement, Founder \u003ca href=\"http://en.wikipedia.org/wiki/Carlo_Petrini\">Carlo Petrini\u003c/a> with Corby Kummer\u003c/li>\n\u003cli>9/6: Building a Successful Movement, \u003ca href=\"http://www.vilcek.org/prizes/essays-presentations/the-world-on-our.html\">Peter Sellars\u003c/a>\u003c/li>\n\u003cli>9/13: The Politics of Food, \u003ca href=\"http://www.foodpolitics.com/2011/06/what-will-usdas-food-plate-look-like/\">Marion Nestle\u003c/a>, Ph.D., M.P.H.\u003c/li>\n\u003cli>9/20: Perspectives on Race, Place & Food, Alegria De La Cruz, Rebecca Flournoy, \u003ca href=\"http://colorlines.com/archives/2011/02/americas_food_sweatshops_and_the_workers_of_color_who_feed_us.html\">Yvonne Yen Liu\u003c/a>\u003c/li>\n\u003cli>9/27: Nutrition, Health and Diet Related Disease, Patricia Crawford & \u003ca href=\"http://www.ucsf.edu/news/2010/03/3222/ucsf-lecture-sugar-and-obesity-goes-viral-experts-confront-health-cri\">Robert Lustig\u003c/a>\u003c/li>\n\u003cli>10/4: Corporations & the Food Movement, \u003ca href=\"http://investors.walmartstores.com/phoenix.zhtml?c=112761&p=irol-govBio&ID=188157\">Jack Sinclair\u003c/a>, Jib Ellison, Michael Pollan\u003c/li>\n\u003cli>10/11: School Lunch and Edible Schoolyards, \u003ca href=\"http://edibleschoolyard.org/\">Ann Cooper\u003c/a>\u003c/li>\n\u003cli>10/18: Global Economies of Food: GMOs, and Feeding the World, \u003ca href=\"http://rajpatel.org/\">Raj Patel\u003c/a>\u003c/li>\n\u003cli>10/25: Agriculture and Social Justice, \u003ca href=\"http://en.wikipedia.org/wiki/Eric_Schlosser\">Eric Schlosser\u003c/a>, Greg Asbed & \u003ca href=\"http://www.ciw-online.org/\">Lucas Benitez\u003c/a>\u003c/li>\n\u003cli>11/1: What is an Edible Education? \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>\u003c/li>\n\u003cli>11/8: Food and the Environment, \u003ca href=\"http://www.smallplanet.org/about/frances/bio\">Frances Moore Lappé\u003c/a> & Gidon Eshel\n\u003c/li>\u003cli>11/22: \u003ca href=\"http://vanjones.net/\">Van Jones\u003c/a>\u003c/li>\n\n\u003cli>11/29: Place Based Models of Change, \u003ca href=\"http://www.globalonenessproject.org/interviewee/brahm-ahmadi\">Brahm Ahmadi\u003c/a>, Hank Herrera\u003c/li>\n\u003c/ul>\n\u003cp>The class is every Tuesday from August 30th through November 29th, 6-7:30pm (doors open at 5:30pm) at the Wheeler Auditorium at UC Berkeley.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.ticketweb.com/snl/EventListings.action?pl=panisse&orgId=130613\">Tickets will be available, free of charge, six days before each class\u003c/a>.\u003c/p>\n\u003cp>Bay Area Bites will provide coverage of the course. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Articles:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.berkeleyside.com/2011/08/19/nikki-henderson-on-the-frontlines-of-edible-education/\">Nikki Henderson: On the frontlines of edible education\u003c/a> by \u003ca href=\"http://twitter.com/#!/lettuceeatkale\">Sarah Henry\u003c/a> (Berkeleyside)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Nikki-Henderson1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Nikki-Henderson1.jpg\" alt=\"Nikki Henderson. Image: Peoples Grocery\" title=\"Nikki Henderson. Image: Peoples Grocery\" width=\"300\" height=\"451\" class=\"alignnone size-full wp-image-31877\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Nikki Henderson\u003c/strong>. Photo: People's Grocery\u003c/em>\u003c/p>\n\u003cp>A new class at UC Berkeley is getting a lot of buzz. \u003ca href=\"http://www.chezpanissefoundation.org/edible-education-101\">Edible Education: The Rise and Future of the Food Movement\u003c/a> is all about food politics. In an unusual step, Cal is opening up the 13-week course to the general public. Well, the class was open to all. Three hundred free tickets for the first night were snatched up in less than fifteen minutes. Student enrollment filled up just as fast. Edible Education is being organized, and funded, by Alice Water’s \u003ca href=\"http://www.chezpanissefoundation.org/\">Chez Pannise Foundation\u003c/a>. \u003ca href=\"http://revolutionandevolution.blogspot.com/\">Nikki Henderson\u003c/a>, the executive director of \u003ca href=\"http://www.peoplesgrocery.org/\">People’s Grocery\u003c/a> in Oakland, along with author and U.C. Berkeley journalism professor \u003ca href=\"http://michaelpollan.com/press-kit/\">Michael Pollan\u003c/a>, will co-teach the semester course.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/michael-pollan-Credit-Alia-Malley5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/michael-pollan-Credit-Alia-Malley5.jpg\" alt=\"michael-pollan-Credit Alia Malley\" title=\"michael-pollan-Credit Alia Malley\" width=\"307\" height=\"451\" class=\"alignnone size-full wp-image-31985\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Michael Pollan\u003c/strong>. Photo: Alia Malley\u003c/em>\u003c/p>\n\u003cp>Think of the sustainable food movement as a dinner party. Edible Education will take a look at the guest list and topics of conversation. How do the slow food movement and food justice fit together? What does corporate food look like? The class will feature immigrant farm workers telling their own stories. Each week will include a guest lecturer.\u003c/p>\n\u003cul>\n\u003cstrong>Here’s the line-up:\u003c/strong>\n\u003cli>8/30: The Global Food Movement, Founder \u003ca href=\"http://en.wikipedia.org/wiki/Carlo_Petrini\">Carlo Petrini\u003c/a> with Corby Kummer\u003c/li>\n\u003cli>9/6: Building a Successful Movement, \u003ca href=\"http://www.vilcek.org/prizes/essays-presentations/the-world-on-our.html\">Peter Sellars\u003c/a>\u003c/li>\n\u003cli>9/13: The Politics of Food, \u003ca href=\"http://www.foodpolitics.com/2011/06/what-will-usdas-food-plate-look-like/\">Marion Nestle\u003c/a>, Ph.D., M.P.H.\u003c/li>\n\u003cli>9/20: Perspectives on Race, Place & Food, Alegria De La Cruz, Rebecca Flournoy, \u003ca href=\"http://colorlines.com/archives/2011/02/americas_food_sweatshops_and_the_workers_of_color_who_feed_us.html\">Yvonne Yen Liu\u003c/a>\u003c/li>\n\u003cli>9/27: Nutrition, Health and Diet Related Disease, Patricia Crawford & \u003ca href=\"http://www.ucsf.edu/news/2010/03/3222/ucsf-lecture-sugar-and-obesity-goes-viral-experts-confront-health-cri\">Robert Lustig\u003c/a>\u003c/li>\n\u003cli>10/4: Corporations & the Food Movement, \u003ca href=\"http://investors.walmartstores.com/phoenix.zhtml?c=112761&p=irol-govBio&ID=188157\">Jack Sinclair\u003c/a>, Jib Ellison, Michael Pollan\u003c/li>\n\u003cli>10/11: School Lunch and Edible Schoolyards, \u003ca href=\"http://edibleschoolyard.org/\">Ann Cooper\u003c/a>\u003c/li>\n\u003cli>10/18: Global Economies of Food: GMOs, and Feeding the World, \u003ca href=\"http://rajpatel.org/\">Raj Patel\u003c/a>\u003c/li>\n\u003cli>10/25: Agriculture and Social Justice, \u003ca href=\"http://en.wikipedia.org/wiki/Eric_Schlosser\">Eric Schlosser\u003c/a>, Greg Asbed & \u003ca href=\"http://www.ciw-online.org/\">Lucas Benitez\u003c/a>\u003c/li>\n\u003cli>11/1: What is an Edible Education? \u003ca href=\"http://www.chezpanisse.com/about/alice-waters/\">Alice Waters\u003c/a>\u003c/li>\n\u003cli>11/8: Food and the Environment, \u003ca href=\"http://www.smallplanet.org/about/frances/bio\">Frances Moore Lappé\u003c/a> & Gidon Eshel\n\u003c/li>\u003cli>11/22: \u003ca href=\"http://vanjones.net/\">Van Jones\u003c/a>\u003c/li>\n\n\u003cli>11/29: Place Based Models of Change, \u003ca href=\"http://www.globalonenessproject.org/interviewee/brahm-ahmadi\">Brahm Ahmadi\u003c/a>, Hank Herrera\u003c/li>\n\u003c/ul>\n\u003cp>The class is every Tuesday from August 30th through November 29th, 6-7:30pm (doors open at 5:30pm) at the Wheeler Auditorium at UC Berkeley.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Recharge Your Culinary Repertoire With Curated Recipe Websites",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/punchfork.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/punchfork.jpg\" alt=\"punchfork\" title=\"punchfork\" width=\"538\" height=\"425\" class=\"alignnone size-full wp-image-31369\">\u003c/a>\u003c/p>\n\u003cp>So it's time to make a meal, and you're bored with making the same old dishes. It's time to recharge your repertoire. \u003c/p>\n\u003cp>Back in the day before the dawn of the online era, you'd just snag a new family recipe from a relative with some culinary chops, or tune into the wisdom of \u003ca href=\"http://www.pbs.org/juliachild/\">Julia Child\u003c/a>. But the mega-popularity of \u003ca href=\"http://www.foodnetwork.com/\">The Food Network\u003c/a> has since ignited an unrelenting avalanche of food-related media, and now you can find endless numbers of resources on \u003ca href=\"http://en.wikipedia.org/wiki/Cooking_show\">television\u003c/a>, \u003ca href=\"http://topics.nytimes.com/topics/reference/timestopics/subjects/r/recipes/index.html\">newspapers\u003c/a>, \u003ca href=\"http://www.amazon.com/Popular-Cookbooks/lm/R25N6PSSIRRPGT\">cookbooks\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/20/so-you-want-to-be-a-successful-food-blogger-heres-how/\">blogs\u003c/a>, \u003ca href=\"http://chowhound.chow.com/boards\">discussion forums,\u003c/a> and even \u003ca href=\"http://mashable.com/2008/08/13/iphone-food-apps/\">smart phone apps\u003c/a>.\u003c/p>\n\u003cp>So where to go in the midst of this media overload? There are some excellent new sites that offer a curated collection of recipes that will help you sift through the onslaught of available resources.\u003c/p>\n\u003cp>If you're a fan of \u003ca href=\"http://en.wikipedia.org/wiki/Food_porn\">food porn\u003c/a>, the following two sites will catch your fancy. \u003ca href=\"http://punchfork.com/\">Punchfork\u003c/a> aggregates recipes from a \u003ca href=\"http://punchfork.com/publishers\">number of popular food websites\u003c/a> that rank highly in the social media sphere. According to their website, \"Punchfork uses real-time data like tweets and Facebook shares to measure which recipes are grabbing the attention of users. We uncover the latent sentiment in sharing patterns on social networks.\" You can see which recipes have top-ratings with the foodie crowd, what's new, and of course, what's trending. Each recipe is easily sharable with folks on your own social networks, too. Learn more about this innovative new site in this interview with \u003ca href=\"http://www.foodandtechconnect.com/site/2011/07/28/punchforks-innovative-web-search-business-model-using-social-data-to-personalize-recipe-search/\">Punchfork's founder, Jeff Miller\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then there's \u003ca href=\"http://www.gojee.com/\">Gojee\u003c/a>. Be sure to click on this site after you've had a snack, because the glossy photography will make your stomach instantly growl with hunger. You have to register to view the recipes, and then you're greeted with a stunning portrait of a dish that you'll want to make right away -- like Penne with Corn & Brown Butter.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/penne.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/penne.jpg\" alt=\"penne\" title=\"penne\" width=\"518\" height=\"382\" class=\"alignnone size-full wp-image-31373\">\u003c/a>\u003c/p>\n\u003cp>The user interface is quite personable, allowing users to search by ingredient for what you \"crave,\" what you \"have\" in your pantry, and what you \"dislike.\" And when you type in search terms, witty messages such as \"Almond joying myself, are you?\" pop up as you wait for the recipe to pop up. And they bring careful attention to their curatorial process, as mentioned in this \u003ca href=\"http://www.forbes.com/sites/daniellegould/2011/07/13/building-a-data-driven-startup-lessons-from-fast-growing-gojee/\">Forbes.com article\u003c/a>: \"You could call us a high quality, hand curated, easy to use Google for food blogger recipes. Every recipe on our site is manually chosen by our team,\" says founder Mike Lavalle. \u003c/p>\n\u003cp>Then there's \u003ca href=\"http://foodpress.com/\">Foodpress\u003c/a>, which has a roster of featured food bloggers that contribute recipes. You can click on popular keywords that are listed in a handy sidebar, or check out sections such as, \"\u003ca href=\"http://foodpress.com/specials/\">Today's Specials\u003c/a>\" and \"\u003ca href=\"http://foodpress.com/features/\">Featured Posts\u003c/a>.\" \u003c/p>\n\u003cp>But if you'd like to dive into the online juggernaut, there are comprehensive sites such as \u003ca href=\"http://www.yummly.com/\">Yummly\u003c/a>, \u003ca href=\"http://www.google.com/landing/recipes/\">Google Recipe View\u003c/a> (and if you're using their new \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/04/cooking-lessons-in-real-time-google-cooking-school/\">Google+ social network\u003c/a>, their \"\u003ca href=\"http://www.google.com/support/+/bin/static.py?hl=en&page=guide.cs&guide=1289752&rd=1\">Sparks\u003c/a>\" feature includes recipes. However, you'll see it filters through articles as well as plain recipes when you scroll through.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And of course, don't forget to check our Bay Area Bites's extensive archive of great \u003ca href=\"http://ww2.kqed.org/bayareabites/category/recipes/\">recipes\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/punchfork.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/punchfork.jpg\" alt=\"punchfork\" title=\"punchfork\" width=\"538\" height=\"425\" class=\"alignnone size-full wp-image-31369\">\u003c/a>\u003c/p>\n\u003cp>So it's time to make a meal, and you're bored with making the same old dishes. It's time to recharge your repertoire. \u003c/p>\n\u003cp>Back in the day before the dawn of the online era, you'd just snag a new family recipe from a relative with some culinary chops, or tune into the wisdom of \u003ca href=\"http://www.pbs.org/juliachild/\">Julia Child\u003c/a>. But the mega-popularity of \u003ca href=\"http://www.foodnetwork.com/\">The Food Network\u003c/a> has since ignited an unrelenting avalanche of food-related media, and now you can find endless numbers of resources on \u003ca href=\"http://en.wikipedia.org/wiki/Cooking_show\">television\u003c/a>, \u003ca href=\"http://topics.nytimes.com/topics/reference/timestopics/subjects/r/recipes/index.html\">newspapers\u003c/a>, \u003ca href=\"http://www.amazon.com/Popular-Cookbooks/lm/R25N6PSSIRRPGT\">cookbooks\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/20/so-you-want-to-be-a-successful-food-blogger-heres-how/\">blogs\u003c/a>, \u003ca href=\"http://chowhound.chow.com/boards\">discussion forums,\u003c/a> and even \u003ca href=\"http://mashable.com/2008/08/13/iphone-food-apps/\">smart phone apps\u003c/a>.\u003c/p>\n\u003cp>So where to go in the midst of this media overload? There are some excellent new sites that offer a curated collection of recipes that will help you sift through the onslaught of available resources.\u003c/p>\n\u003cp>If you're a fan of \u003ca href=\"http://en.wikipedia.org/wiki/Food_porn\">food porn\u003c/a>, the following two sites will catch your fancy. \u003ca href=\"http://punchfork.com/\">Punchfork\u003c/a> aggregates recipes from a \u003ca href=\"http://punchfork.com/publishers\">number of popular food websites\u003c/a> that rank highly in the social media sphere. According to their website, \"Punchfork uses real-time data like tweets and Facebook shares to measure which recipes are grabbing the attention of users. We uncover the latent sentiment in sharing patterns on social networks.\" You can see which recipes have top-ratings with the foodie crowd, what's new, and of course, what's trending. Each recipe is easily sharable with folks on your own social networks, too. Learn more about this innovative new site in this interview with \u003ca href=\"http://www.foodandtechconnect.com/site/2011/07/28/punchforks-innovative-web-search-business-model-using-social-data-to-personalize-recipe-search/\">Punchfork's founder, Jeff Miller\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then there's \u003ca href=\"http://www.gojee.com/\">Gojee\u003c/a>. Be sure to click on this site after you've had a snack, because the glossy photography will make your stomach instantly growl with hunger. You have to register to view the recipes, and then you're greeted with a stunning portrait of a dish that you'll want to make right away -- like Penne with Corn & Brown Butter.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/penne.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/penne.jpg\" alt=\"penne\" title=\"penne\" width=\"518\" height=\"382\" class=\"alignnone size-full wp-image-31373\">\u003c/a>\u003c/p>\n\u003cp>The user interface is quite personable, allowing users to search by ingredient for what you \"crave,\" what you \"have\" in your pantry, and what you \"dislike.\" And when you type in search terms, witty messages such as \"Almond joying myself, are you?\" pop up as you wait for the recipe to pop up. And they bring careful attention to their curatorial process, as mentioned in this \u003ca href=\"http://www.forbes.com/sites/daniellegould/2011/07/13/building-a-data-driven-startup-lessons-from-fast-growing-gojee/\">Forbes.com article\u003c/a>: \"You could call us a high quality, hand curated, easy to use Google for food blogger recipes. Every recipe on our site is manually chosen by our team,\" says founder Mike Lavalle. \u003c/p>\n\u003cp>Then there's \u003ca href=\"http://foodpress.com/\">Foodpress\u003c/a>, which has a roster of featured food bloggers that contribute recipes. You can click on popular keywords that are listed in a handy sidebar, or check out sections such as, \"\u003ca href=\"http://foodpress.com/specials/\">Today's Specials\u003c/a>\" and \"\u003ca href=\"http://foodpress.com/features/\">Featured Posts\u003c/a>.\" \u003c/p>\n\u003cp>But if you'd like to dive into the online juggernaut, there are comprehensive sites such as \u003ca href=\"http://www.yummly.com/\">Yummly\u003c/a>, \u003ca href=\"http://www.google.com/landing/recipes/\">Google Recipe View\u003c/a> (and if you're using their new \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/04/cooking-lessons-in-real-time-google-cooking-school/\">Google+ social network\u003c/a>, their \"\u003ca href=\"http://www.google.com/support/+/bin/static.py?hl=en&page=guide.cs&guide=1289752&rd=1\">Sparks\u003c/a>\" feature includes recipes. However, you'll see it filters through articles as well as plain recipes when you scroll through.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And of course, don't forget to check our Bay Area Bites's extensive archive of great \u003ca href=\"http://ww2.kqed.org/bayareabites/category/recipes/\">recipes\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Baking Bread in the Digital Era with Michael Ruhlman",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-icon.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-icon.png\" alt=\"Bread Baking App for iPhone and iPad\" title=\"Bread Baking App for iPhone and iPad\" width=\"203\" height=\"201\" class=\"alignleft size-full wp-image-29689\">\u003c/a>You're probably already familiar with \u003ca href=\"http://ruhlman.com/\" title=\"Michael Ruhlman\">Michael Ruhlman\u003c/a>. He's written \u003ca href=\"http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2Fgp%2Fentity%2FMichael-Ruhlman%2FB001H6G9JW%3Fie%3DUTF8%26ref_%3Dntt_athr_dp_pel_1%23&tag=httpwwwwasabi-20&linkCode=ur2&camp=1789&creative=390957\" rel=\"nofollow\">many popular food-related books\u003c/a>, and is a \u003ca href=\"http://ruhlman.com/2009/01/behind-the-scen/\" title=\"Behind the Scenes of Iron Chef\">regular guest\u003c/a> on a host of \u003ca href=\"http://www.foodnetwork.com/videos/judge-michael-ruhlman/14923.html\" title=\"Judge Michael Ruhlman\" rel=\"nofollow\">television cooking shows\u003c/a>. Media-wise, he's everywhere. \u003c/p>\n\u003cp>It shouldn't be a surprise, then, that Ruhlman has also made been actively porting his brand over to the mobile app space. His first iPhone/iPad app, \u003ca href=\"http://itunes.apple.com/us/app/ratio/id345119718?mt=8\" title=\"Ratio Cooking App\">Ratio\u003c/a>, is a digital followup to his book \u003cem>Ratio: The Simple Codes Behind the Craft of Everyday Cooking\u003c/em>. The Ratio app helps you calculate the amount of ingredients necessary to create a series of fundamental culinary preparations. The rational behind both the book and the app is that when you know a culinary ratio, you don’t need a recipe. Instead, you have thousands of possibilities at your fingertips -- no cookbook required.\u003c/p>\n\u003cp>Michael's second mobile app, \u003ca href=\"http://itunes.apple.com/us/app/bread-baking-basics/id412454400?mt=8\" title=\"Bread Baking App for iPhone/iPad\">Bread Baking for iPhone/iPad\u003c/a>, takes it a step further and focuses on one particular topic: baking bread. The app provides users with a primer on home bread baking, offering clear descriptions of the tools and techniques you need for successful results. The Bread Baking Basics app measures all the ingredients, calculates the amounts, and gives you step-by-step instructions for making great bread based on what you want. \u003c/p>\n\u003cp>Please welcome Michael Ruhlman as he tells us more about his new app, and shares his overall love of bread baking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-1.jpg\" alt=\"Bread Baking App for iPhone and iPad\" title=\"Bread Baking App for iPhone and iPad\" width=\"320\" height=\"480\" class=\"alignnone size-full wp-image-29687\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Can you give us an overview of Bread Baking Basics, in your own words?\u003c/strong>\u003c/p>\n\u003cp>Bread Baking Basics is an app that describes the fundamentals of baking bread. It automatically calculates ingredient amounts according to how much bread you want to make and gives you techniques for all kinds of breads, from sourdough to rye to multigrain.\u003c/p>\n\u003cp>\u003cstrong>What made you decide to develop an app that teaches people how to bake bread? What was your inspiration?\u003c/strong>\u003c/p>\n\u003cp>My initial inclination, along with my partner in these products, was to develop a series of cooking apps for the iPad and iPhone, but especially the tablet, which presents images so well. Bread was first because bread baking, completely reliant on ratios, so readily lent itself to tablets and smart phones and what they are capable of doing that books, television and the internet can't do: create recipes designed specifically for each user. \u003c/p>\n\u003cp>Do you measure in ounces or grams? The app adjusts to your preference. Do you have a stand mixer or are you mixing by hand? The app changes instructions and images based on your equipment. Do you want to make one pizza dough or four? Bread Baking Basics calculates how much flour, water, yeast and salt you will need depending on what you tell it. It also allows us to include many, many images for each recipe step (I'm very lucky to be \u003ca href=\"http://ruhlmanphotography.com/\" title=\"Donna Ruhlman\">married to a photographer\u003c/a> who can shoot high quality pix).\u003c/p>\n\u003cp>One of the coolest things about apps is that they're organic -- they can change. I'll be adding a no-knead ratio and a gluten-free ratio soon, which will automatically update to anyone who has already purchased the original app.\u003c/p>\n\u003cp>Next up, we're planning a sausage making basics app, followed by a pickling app.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-2.jpg\" alt=\"Bread Baking App for iPhone and iPad\" title=\"Bread Baking App for iPhone and iPad\" width=\"320\" height=\"480\" class=\"alignnone size-full wp-image-29688\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Can you tell us a little about the process of developing the app? Was it like developing a cookbook?\u003c/strong>\u003c/p>\n\u003cp>For me, it was very much like developing a book. Writing text, taking shots of what the food should really look like in your kitchen, writing and then testing recipes. \u003ca href=\"http://wubbahed.com/\" title=\"Mobile Apps\">Will Turnage\u003c/a> takes care of all the coding, debugging, beta testing, and uploading to the apple store.\u003c/p>\n\u003cp>\u003cstrong>What can a user expect to learn from your Bread Baking Basics app?\u003c/strong>\u003c/p>\n\u003cp>Users will learn the primary steps of making satisfying bread, but more, I hope, they will gain the confidence and excitement to engage in this ancient, fundamental, and deeply satisfying craft.\u003c/p>\n\u003cp>\u003cstrong>Entitled \"Bread Baking Basics,\" it sounds like the app is geared towards those just starting out baking bread. Will it appeal to intermediate and advanced bakers as well? How so?\u003c/strong>\u003c/p>\n\u003cp>If a beginner reads the text and follows the recipes, the app will give them the ability to make good bread at home. For intermediate bakers it will introduce them to different bread doughs, such as multigrains and ryes and wild yeast doughs. The app is not intended for the advanced baker (most of whom could teach me more than I can teach them), but it does provide them a handy bread calculator based on standard bakers percentages. And it's a great resource for professional cooks who may need to come up with some bread recipes on the fly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/ruhlman_side.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/ruhlman_side.jpg\" alt=\"Michael Ruhlman\" title=\"Michael Ruhlman\" width=\"300\" height=\"267\" class=\"alignnone size-full wp-image-29696\">\u003c/a>\u003cbr>\n\u003cem>Photo credit: Donna Ruhlman\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How is Bread Baking Basics different from the bread baking portion of the Ratio app?\u003c/strong>\u003c/p>\n\u003cp>That just gives one ratio for a basic bread dough, white bread; the Bread Baking Basics app adds multiple doughs, multiple shapes, a great deal more written information, with lots of images.\u003c/p>\n\u003cp>\u003cstrong>If someone wanted to continue their bread baking education after they've made it through all of the recipes and tutorials in your app, what would you recommend as the next step?\u003c/strong>\u003c/p>\n\u003cp>Read and practice. Professional bread bakers spend their whole lives focused on the various combinations of just four fundamental ingredients. It's inexhaustible and infinitely complex.\u003c/p>\n\u003cp>\u003cstrong>What other bread baking resources, book, etc, would you recommend to readers?\u003c/strong>\u003c/p>\n\u003cp>I like \u003ca href=\"http://www.thefreshloaf.com/\" title=\"Bread Baking Blog\">thefreshloaf blog\u003c/a>, and we give a list of recommended bread books for further reading.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Other related posts you might enjoy on Ruhlman.com:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ruhlman.com/2011/06/update-bouchon-bakery-cookbook/\" title=\"Update: Bouchon Bakery Cookbook\">Update: Bouchon Bakery Cookbook\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ruhlman.com/2011/05/veal-stock-and-guinness-bread/\" title=\"Veal Stock and Guinness Bread\">Veal Stock and Guinness Bread\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ruhlman.com/2011/02/no-knead-bread-a-converts-story/\" title=\"No-Knead Bread: A Convert’s Story\">No-Knead Bread: A Convert’s Story\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ruhlman.com/2011/05/what-makes-a-great-cooking-app/\" title=\"What makes a great cooking app?\">What makes a great cooking app?\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2010 Interview:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.wasabimon.com/archive/michael-ruhlman-author-food-blogger/\" title=\"Food Blogger Spotlight: Michael Ruhlman\">Food Blogger Spotlight: Michael Ruhlman\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-icon.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-icon.png\" alt=\"Bread Baking App for iPhone and iPad\" title=\"Bread Baking App for iPhone and iPad\" width=\"203\" height=\"201\" class=\"alignleft size-full wp-image-29689\">\u003c/a>You're probably already familiar with \u003ca href=\"http://ruhlman.com/\" title=\"Michael Ruhlman\">Michael Ruhlman\u003c/a>. He's written \u003ca href=\"http://www.amazon.com/gp/redirect.html?ie=UTF8&location=http%3A%2F%2Fwww.amazon.com%2Fgp%2Fentity%2FMichael-Ruhlman%2FB001H6G9JW%3Fie%3DUTF8%26ref_%3Dntt_athr_dp_pel_1%23&tag=httpwwwwasabi-20&linkCode=ur2&camp=1789&creative=390957\" rel=\"nofollow\">many popular food-related books\u003c/a>, and is a \u003ca href=\"http://ruhlman.com/2009/01/behind-the-scen/\" title=\"Behind the Scenes of Iron Chef\">regular guest\u003c/a> on a host of \u003ca href=\"http://www.foodnetwork.com/videos/judge-michael-ruhlman/14923.html\" title=\"Judge Michael Ruhlman\" rel=\"nofollow\">television cooking shows\u003c/a>. Media-wise, he's everywhere. \u003c/p>\n\u003cp>It shouldn't be a surprise, then, that Ruhlman has also made been actively porting his brand over to the mobile app space. His first iPhone/iPad app, \u003ca href=\"http://itunes.apple.com/us/app/ratio/id345119718?mt=8\" title=\"Ratio Cooking App\">Ratio\u003c/a>, is a digital followup to his book \u003cem>Ratio: The Simple Codes Behind the Craft of Everyday Cooking\u003c/em>. The Ratio app helps you calculate the amount of ingredients necessary to create a series of fundamental culinary preparations. The rational behind both the book and the app is that when you know a culinary ratio, you don’t need a recipe. Instead, you have thousands of possibilities at your fingertips -- no cookbook required.\u003c/p>\n\u003cp>Michael's second mobile app, \u003ca href=\"http://itunes.apple.com/us/app/bread-baking-basics/id412454400?mt=8\" title=\"Bread Baking App for iPhone/iPad\">Bread Baking for iPhone/iPad\u003c/a>, takes it a step further and focuses on one particular topic: baking bread. The app provides users with a primer on home bread baking, offering clear descriptions of the tools and techniques you need for successful results. The Bread Baking Basics app measures all the ingredients, calculates the amounts, and gives you step-by-step instructions for making great bread based on what you want. \u003c/p>\n\u003cp>Please welcome Michael Ruhlman as he tells us more about his new app, and shares his overall love of bread baking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-1.jpg\" alt=\"Bread Baking App for iPhone and iPad\" title=\"Bread Baking App for iPhone and iPad\" width=\"320\" height=\"480\" class=\"alignnone size-full wp-image-29687\">\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>Can you give us an overview of Bread Baking Basics, in your own words?\u003c/strong>\u003c/p>\n\u003cp>Bread Baking Basics is an app that describes the fundamentals of baking bread. It automatically calculates ingredient amounts according to how much bread you want to make and gives you techniques for all kinds of breads, from sourdough to rye to multigrain.\u003c/p>\n\u003cp>\u003cstrong>What made you decide to develop an app that teaches people how to bake bread? What was your inspiration?\u003c/strong>\u003c/p>\n\u003cp>My initial inclination, along with my partner in these products, was to develop a series of cooking apps for the iPad and iPhone, but especially the tablet, which presents images so well. Bread was first because bread baking, completely reliant on ratios, so readily lent itself to tablets and smart phones and what they are capable of doing that books, television and the internet can't do: create recipes designed specifically for each user. \u003c/p>\n\u003cp>Do you measure in ounces or grams? The app adjusts to your preference. Do you have a stand mixer or are you mixing by hand? The app changes instructions and images based on your equipment. Do you want to make one pizza dough or four? Bread Baking Basics calculates how much flour, water, yeast and salt you will need depending on what you tell it. It also allows us to include many, many images for each recipe step (I'm very lucky to be \u003ca href=\"http://ruhlmanphotography.com/\" title=\"Donna Ruhlman\">married to a photographer\u003c/a> who can shoot high quality pix).\u003c/p>\n\u003cp>One of the coolest things about apps is that they're organic -- they can change. I'll be adding a no-knead ratio and a gluten-free ratio soon, which will automatically update to anyone who has already purchased the original app.\u003c/p>\n\u003cp>Next up, we're planning a sausage making basics app, followed by a pickling app.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bread-baking-app-2.jpg\" alt=\"Bread Baking App for iPhone and iPad\" title=\"Bread Baking App for iPhone and iPad\" width=\"320\" height=\"480\" class=\"alignnone size-full wp-image-29688\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Can you tell us a little about the process of developing the app? Was it like developing a cookbook?\u003c/strong>\u003c/p>\n\u003cp>For me, it was very much like developing a book. Writing text, taking shots of what the food should really look like in your kitchen, writing and then testing recipes. \u003ca href=\"http://wubbahed.com/\" title=\"Mobile Apps\">Will Turnage\u003c/a> takes care of all the coding, debugging, beta testing, and uploading to the apple store.\u003c/p>\n\u003cp>\u003cstrong>What can a user expect to learn from your Bread Baking Basics app?\u003c/strong>\u003c/p>\n\u003cp>Users will learn the primary steps of making satisfying bread, but more, I hope, they will gain the confidence and excitement to engage in this ancient, fundamental, and deeply satisfying craft.\u003c/p>\n\u003cp>\u003cstrong>Entitled \"Bread Baking Basics,\" it sounds like the app is geared towards those just starting out baking bread. Will it appeal to intermediate and advanced bakers as well? How so?\u003c/strong>\u003c/p>\n\u003cp>If a beginner reads the text and follows the recipes, the app will give them the ability to make good bread at home. For intermediate bakers it will introduce them to different bread doughs, such as multigrains and ryes and wild yeast doughs. The app is not intended for the advanced baker (most of whom could teach me more than I can teach them), but it does provide them a handy bread calculator based on standard bakers percentages. And it's a great resource for professional cooks who may need to come up with some bread recipes on the fly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/ruhlman_side.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/ruhlman_side.jpg\" alt=\"Michael Ruhlman\" title=\"Michael Ruhlman\" width=\"300\" height=\"267\" class=\"alignnone size-full wp-image-29696\">\u003c/a>\u003cbr>\n\u003cem>Photo credit: Donna Ruhlman\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How is Bread Baking Basics different from the bread baking portion of the Ratio app?\u003c/strong>\u003c/p>\n\u003cp>That just gives one ratio for a basic bread dough, white bread; the Bread Baking Basics app adds multiple doughs, multiple shapes, a great deal more written information, with lots of images.\u003c/p>\n\u003cp>\u003cstrong>If someone wanted to continue their bread baking education after they've made it through all of the recipes and tutorials in your app, what would you recommend as the next step?\u003c/strong>\u003c/p>\n\u003cp>Read and practice. Professional bread bakers spend their whole lives focused on the various combinations of just four fundamental ingredients. It's inexhaustible and infinitely complex.\u003c/p>\n\u003cp>\u003cstrong>What other bread baking resources, book, etc, would you recommend to readers?\u003c/strong>\u003c/p>\n\u003cp>I like \u003ca href=\"http://www.thefreshloaf.com/\" title=\"Bread Baking Blog\">thefreshloaf blog\u003c/a>, and we give a list of recommended bread books for further reading.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Other related posts you might enjoy on Ruhlman.com:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ruhlman.com/2011/06/update-bouchon-bakery-cookbook/\" title=\"Update: Bouchon Bakery Cookbook\">Update: Bouchon Bakery Cookbook\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ruhlman.com/2011/05/veal-stock-and-guinness-bread/\" title=\"Veal Stock and Guinness Bread\">Veal Stock and Guinness Bread\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ruhlman.com/2011/02/no-knead-bread-a-converts-story/\" title=\"No-Knead Bread: A Convert’s Story\">No-Knead Bread: A Convert’s Story\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ruhlman.com/2011/05/what-makes-a-great-cooking-app/\" title=\"What makes a great cooking app?\">What makes a great cooking app?\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>2010 Interview:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.wasabimon.com/archive/michael-ruhlman-author-food-blogger/\" title=\"Food Blogger Spotlight: Michael Ruhlman\">Food Blogger Spotlight: Michael Ruhlman\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"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. ",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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"reveal": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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"snap-judgment": {
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"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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