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"content": "\u003cp>\u003ca href=\"http://appetitesapp.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_food_tech-4.jpg\" alt=\"Appetites cooking app\" title=\"Appetites cooking app\" width=\"500\" height=\"389\" class=\"alignnone size-full wp-image-24382\">\u003c/a>\u003c/p>\n\u003cp>It's official. Food geeks and tech geeks have joined forces in bringing eating and drinking to an unprecedented pinnacle of convenience and enjoyment. Need a recipe? There's an app for that (actually, there's a \u003ca href=\"http://www.youtube.com/watch?v=IsUN1dUbbM8\">Google\u003c/a> for that now). Can't remember that exquisite wine you had last week? There's an app for that too. Not sure where to go to dinner tonight? Not only is there an app for that, there are multiple apps for, \"Not sure where to go to dinner tonight for the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/26/bay-area-fried-chicken-guide/\">best fried chicken\u003c/a> not more than 2.5 miles away from me, and here's a picture to prove it.\" \u003c/p>\n\u003cp>\u003cstrong>WHERE/WHAT TO EAT\u003c/strong>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/foodspotting/id350727118?mt=8\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_food_tech-2.jpg\" alt=\"Foodspotting\" title=\"Foodspotting\" width=\"500\" height=\"366\" class=\"alignnone size-full wp-image-24381\">\u003c/a>\u003c/p>\n\u003cp>The number of food-related apps and sites out there created to make sure you never have a disappointing meal again is both exciting and overwhelming. On the \u003cstrong>dish-recommendation\u003c/strong> front there is \u003ca href=\"http://www.foodspotting.com/iphone\">Foodspotting\u003c/a> (a visual food guide), \u003ca href=\"http://www.sporkhub.com/\">Spork\u003c/a>, \u003ca href=\"http://www.deepdishing.com/\">Deep Dishing\u003c/a> (a companion site to \u003ca href=\"http://www.tablehopper.com/\">Tablehopper\u003c/a>), \u003ca href=\"http://www.topdish.com/splash.jsp\">TopDish\u003c/a> (in beta), and \u003ca href=\"http://www.flavorize.com/\">Flavorize\u003c/a> (in beta), just to name a few. \u003c/p>\n\u003cp>\u003cstrong>RECIPES\u003c/strong>\u003cbr>\n\u003ca href=\"http://appetitesapp.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_02_appetites-4.jpg\" alt=\"Appetites Video Cooking App\" title=\"Appetites Video Cooking App\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-24388\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The ability to bring an iPad into the kitchen to assist in recipe search and instruction has opened up a whole new realm of possibility. The \u003ca href=\"http://itunes.apple.com/us/app/epicurious-recipes-shopping/id312101965?mt=8\">Epicurious Recipes & Shopping List\u003c/a> app is wonderfully convenient, with access to \u003ca href=\"http://www.epicurious.com/\">Epicurious'\u003c/a> vast stable of recipes from trusted sources.\u003c/p>\n\u003cp>\u003ca href=\"http://appetitesapp.com/\">Appetites\u003c/a>, a video cooking app for iPad, recently launched by \u003ca href=\"http://www.clear-media.com/\">Clear-Media\u003c/a>, takes advantage of the iPad's functionality and presents recipes in an interactive video format. \u003cem>(Full disclosure: I was one of the six contracted food bloggers selected by Clear-Media to participate in creating the recipe demos for Appetites…so thank you in advance for allowing me this shameless plug!)\u003c/em> \u003c/p>\n\u003cp>Matt Armendariz (\u003ca href=\"http://mattbites.com/\">MattBites\u003c/a>), Gabi Moskowitz (\u003ca href=\"http://brokeassgourmet.com/\">BrokeAss Gourmet\u003c/a>), Nick & Blake (\u003ca href=\"http://thepauperedchef.com/\">The Paupered Chef\u003c/a>), Adrianna & Caroline (\u003ca href=\"http://www.acozykitchen.com/\">A Cozy Kitchen\u003c/a>), Gaby Dalkin (\u003ca href=\"http://whatsgabycooking.com/\">What's Gaby Cooking?\u003c/a>), and I (\u003ca href=\"http://lickmyspoon.com/\">Lick My Spoon\u003c/a>), each chose a handful of our most popular recipes and translated them into video tutorials. Each recipe is broken down step-by-step, from your point of view in the kitchen. What's cool is that the video segment showing each step will keep looping until you've completed it. No stopping to check the recipe, starting, and stopping again because you've forgotten what's next (pshhh, that's so 2010). Once you're done with that step, just swipe to the next step. For more info, peep the \u003ca href=\"http://lickmyspoon.com/foodmusings/presenting%E2%80%A6appetites-ipad-app-giveaway/\">promo video\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>TOPIC-SPECIFIC\u003c/strong>\u003cbr>\n \u003ca href=\"http://itunes.apple.com/us/app/snooth-wine-pro/id391031903?mt=8\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_food_tech-5.jpg\" alt=\"Snooth wine app\" title=\"Snooth wine app\" width=\"500\" height=\"349\" class=\"alignnone size-full wp-image-24383\">\u003c/a>\u003c/p>\n\u003cp>Some of the most interesting apps I've found solve very topic-specific problems. \u003c/p>\n\u003cp>\u003cem>Problem Scenario, \u003cstrong>Wine\u003c/strong>\u003c/em>: You are out enjoying a night out on the town and happen upon a great tasting wine. What was the name of that wine again? What was the vintage? Where can you find it? \u003c/p>\n\u003cp>\u003cem>App solution\u003c/em>: \u003ca href=\"http://www.snooth.com/iphone-app/\">Snooth\u003c/a> – An image-based wine search, Snooth recognizes wines using a photograph. That's right. Sip something tasty? Simply snap a photo using your phone and Snooth will identify it, tell you where you can buy it using its location-aware store search, and even allow you to store your reviews/tasting notes locally, offline, so that they are accessible on your phone anytime. \u003c/p>\n\u003cp>\u003ca href=\"http://itunes.apple.com/us/app/cheese-plate/id409417958?mt=8\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_food_tech-6.jpg\" alt=\"Cheese Plate app\" title=\"Cheese Plate app\" width=\"500\" height=\"361\" class=\"alignnone size-full wp-image-24384\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Problem Scenario, \u003cstrong>Cheese\u003c/strong>\u003c/em>: So many cheeses, so little time. \u003c/p>\n\u003cp>\u003cem>App solution\u003c/em>: \u003ca href=\"http://itunes.apple.com/us/app/cheese-plate/id409417958?mt=8\">Cheese Plate\u003c/a> – Compiled by food writer and cheese connoisseur, \u003ca href=\"http://www.foodwriter.com/\">Janet Fletcher\u003c/a>, Cheese Plate provides a wealth of information on 150+ cheeses, allowing you to find them by name, milk type, style, country, or characteristic. The app shows you how to compose a well-balanced and beautiful cheese plate, showcasing 25 themed cheese plates (with three cheeses per plate), and even includes suggested wine pairings. \u003c/p>\n\u003cp>\u003ca href=\"http://itunes.apple.com/us/app/ratio/id345119718?mt=8\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_food_tech-7.jpg\" alt=\"Ratios app\" title=\"Ratios app\" width=\"500\" height=\"366\" class=\"alignnone size-full wp-image-24385\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Problem Scenario, \u003cstrong>Recipe Tweak\u003c/strong>\u003c/em>: I want to brine a few pieces of chicken but every brining recipe I find makes 2 gallons. How do I figure out my quantity adjustments without burning out my calculator? Or, I only have 3 tablespoons of butter, how can I turn that into a bit of caramel sauce?\u003c/p>\n\u003cp>\u003cem>App Solution\u003c/em>: \u003ca href=\"http://ruhlman.com/2010/03/ratio-smart-phone-app-video-demo.html\">Ratio\u003c/a> – A cooking tool that calculates the amounts of ingredients you need based on what you have or how much you want. Ratio is based on \u003ca href=\"http://ruhlman.com/\">Michael Ruhlman\u003c/a>'s best-selling cookbook, \u003cem>Ratio: The Simple Codes Behind the Craft of Everyday Cooking\u003c/em>. \u003c/p>\n\u003cp>\u003ca href=\"http://itunes.apple.com/app/tap-grocer-easy-to-use-grocery/id318726648?mt=8#\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_food_tech-8.jpg\" alt=\"Tap Grocer app\" title=\"Tap Grocer app\" width=\"500\" height=\"349\" class=\"alignnone size-full wp-image-24386\">\u003c/a> \u003c/p>\n\u003cp>\u003cem>Problem Scenario, \u003cstrong>Grocery List\u003c/strong>\u003c/em>: You've just returned home from the grocery store, you're in the middle of baking a cake, and you've just realized you're out of sugar. Dilemma, dilemma. You could knock on your neighbor's door…is that still acceptable these days? Do you even know your neighbors? Escaping the potential for social awkwardness, you run out again to the store. Grrrrrrr. \u003c/p>\n\u003cp>\u003cem>App Solution\u003c/em>: \u003ca href=\"http://itunes.apple.com/app/tap-grocer-easy-to-use-grocery/id318726648?mt=8#\">Tap Grocer\u003c/a> – A simple solution to getting your grocery list in order. Use this intuitive app to keep track of items in your pantry or refrigerator – items that run out are automatically added to your grocery list. Group your items by grocery section, and efficiently cross off items while in the store.\u003c/p>\n\u003cp>\u003cstrong>NEW MEDIA\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.momofuku.com/news-and-events/lucky-peach/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/lucky-peach-1.jpg\" alt=\"Lucky Peach\" title=\"Lucky Peach\" width=\"239\" height=\"260\" class=\"alignnone size-full wp-image-24387\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The way we consume media now is unlike anything we've ever experienced before. As developers continue to push the envelope, we are going to be seeing some pretty radical things in our lifetime. As traditional print outlets work towards not becoming obsolete, some creative innovations are bound to take form. Case in point, \u003ca href=\"http://www.momofuku.com/\">Momofuku's David Chang\u003c/a> and \u003ca href=\"http://www2.mcsweeneys.net/books\">McSweeney's\u003c/a> highly anticipated \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2011/01/25/david-changs-latest-an-ipad-app-and-a-journal/\">Lucky Peach\u003c/a> project – a quarterly full-color print journal to be accompanied by an iPad app. Each quarterly issue/app will examine a dish or ingredient through many facets. The iPad content will include cooking demonstrations, documentary-style videos, and what will surely be an awesome and badass interface. Lucky Peach is expected to be released in May.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://appetitesapp.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_food_tech-4.jpg\" alt=\"Appetites cooking app\" title=\"Appetites cooking app\" width=\"500\" height=\"389\" class=\"alignnone size-full wp-image-24382\">\u003c/a>\u003c/p>\n\u003cp>It's official. Food geeks and tech geeks have joined forces in bringing eating and drinking to an unprecedented pinnacle of convenience and enjoyment. Need a recipe? There's an app for that (actually, there's a \u003ca href=\"http://www.youtube.com/watch?v=IsUN1dUbbM8\">Google\u003c/a> for that now). Can't remember that exquisite wine you had last week? There's an app for that too. Not sure where to go to dinner tonight? Not only is there an app for that, there are multiple apps for, \"Not sure where to go to dinner tonight for the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/26/bay-area-fried-chicken-guide/\">best fried chicken\u003c/a> not more than 2.5 miles away from me, and here's a picture to prove it.\" \u003c/p>\n\u003cp>\u003cstrong>WHERE/WHAT TO EAT\u003c/strong>\u003cbr>\n\u003ca href=\"http://itunes.apple.com/us/app/foodspotting/id350727118?mt=8\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_food_tech-2.jpg\" alt=\"Foodspotting\" title=\"Foodspotting\" width=\"500\" height=\"366\" class=\"alignnone size-full wp-image-24381\">\u003c/a>\u003c/p>\n\u003cp>The number of food-related apps and sites out there created to make sure you never have a disappointing meal again is both exciting and overwhelming. On the \u003cstrong>dish-recommendation\u003c/strong> front there is \u003ca href=\"http://www.foodspotting.com/iphone\">Foodspotting\u003c/a> (a visual food guide), \u003ca href=\"http://www.sporkhub.com/\">Spork\u003c/a>, \u003ca href=\"http://www.deepdishing.com/\">Deep Dishing\u003c/a> (a companion site to \u003ca href=\"http://www.tablehopper.com/\">Tablehopper\u003c/a>), \u003ca href=\"http://www.topdish.com/splash.jsp\">TopDish\u003c/a> (in beta), and \u003ca href=\"http://www.flavorize.com/\">Flavorize\u003c/a> (in beta), just to name a few. \u003c/p>\n\u003cp>\u003cstrong>RECIPES\u003c/strong>\u003cbr>\n\u003ca href=\"http://appetitesapp.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_02_appetites-4.jpg\" alt=\"Appetites Video Cooking App\" title=\"Appetites Video Cooking App\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-24388\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The ability to bring an iPad into the kitchen to assist in recipe search and instruction has opened up a whole new realm of possibility. The \u003ca href=\"http://itunes.apple.com/us/app/epicurious-recipes-shopping/id312101965?mt=8\">Epicurious Recipes & Shopping List\u003c/a> app is wonderfully convenient, with access to \u003ca href=\"http://www.epicurious.com/\">Epicurious'\u003c/a> vast stable of recipes from trusted sources.\u003c/p>\n\u003cp>\u003ca href=\"http://appetitesapp.com/\">Appetites\u003c/a>, a video cooking app for iPad, recently launched by \u003ca href=\"http://www.clear-media.com/\">Clear-Media\u003c/a>, takes advantage of the iPad's functionality and presents recipes in an interactive video format. \u003cem>(Full disclosure: I was one of the six contracted food bloggers selected by Clear-Media to participate in creating the recipe demos for Appetites…so thank you in advance for allowing me this shameless plug!)\u003c/em> \u003c/p>\n\u003cp>Matt Armendariz (\u003ca href=\"http://mattbites.com/\">MattBites\u003c/a>), Gabi Moskowitz (\u003ca href=\"http://brokeassgourmet.com/\">BrokeAss Gourmet\u003c/a>), Nick & Blake (\u003ca href=\"http://thepauperedchef.com/\">The Paupered Chef\u003c/a>), Adrianna & Caroline (\u003ca href=\"http://www.acozykitchen.com/\">A Cozy Kitchen\u003c/a>), Gaby Dalkin (\u003ca href=\"http://whatsgabycooking.com/\">What's Gaby Cooking?\u003c/a>), and I (\u003ca href=\"http://lickmyspoon.com/\">Lick My Spoon\u003c/a>), each chose a handful of our most popular recipes and translated them into video tutorials. Each recipe is broken down step-by-step, from your point of view in the kitchen. What's cool is that the video segment showing each step will keep looping until you've completed it. No stopping to check the recipe, starting, and stopping again because you've forgotten what's next (pshhh, that's so 2010). Once you're done with that step, just swipe to the next step. For more info, peep the \u003ca href=\"http://lickmyspoon.com/foodmusings/presenting%E2%80%A6appetites-ipad-app-giveaway/\">promo video\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>TOPIC-SPECIFIC\u003c/strong>\u003cbr>\n \u003ca href=\"http://itunes.apple.com/us/app/snooth-wine-pro/id391031903?mt=8\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_food_tech-5.jpg\" alt=\"Snooth wine app\" title=\"Snooth wine app\" width=\"500\" height=\"349\" class=\"alignnone size-full wp-image-24383\">\u003c/a>\u003c/p>\n\u003cp>Some of the most interesting apps I've found solve very topic-specific problems. \u003c/p>\n\u003cp>\u003cem>Problem Scenario, \u003cstrong>Wine\u003c/strong>\u003c/em>: You are out enjoying a night out on the town and happen upon a great tasting wine. What was the name of that wine again? What was the vintage? Where can you find it? \u003c/p>\n\u003cp>\u003cem>App solution\u003c/em>: \u003ca href=\"http://www.snooth.com/iphone-app/\">Snooth\u003c/a> – An image-based wine search, Snooth recognizes wines using a photograph. That's right. Sip something tasty? Simply snap a photo using your phone and Snooth will identify it, tell you where you can buy it using its location-aware store search, and even allow you to store your reviews/tasting notes locally, offline, so that they are accessible on your phone anytime. \u003c/p>\n\u003cp>\u003ca href=\"http://itunes.apple.com/us/app/cheese-plate/id409417958?mt=8\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_food_tech-6.jpg\" alt=\"Cheese Plate app\" title=\"Cheese Plate app\" width=\"500\" height=\"361\" class=\"alignnone size-full wp-image-24384\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Problem Scenario, \u003cstrong>Cheese\u003c/strong>\u003c/em>: So many cheeses, so little time. \u003c/p>\n\u003cp>\u003cem>App solution\u003c/em>: \u003ca href=\"http://itunes.apple.com/us/app/cheese-plate/id409417958?mt=8\">Cheese Plate\u003c/a> – Compiled by food writer and cheese connoisseur, \u003ca href=\"http://www.foodwriter.com/\">Janet Fletcher\u003c/a>, Cheese Plate provides a wealth of information on 150+ cheeses, allowing you to find them by name, milk type, style, country, or characteristic. The app shows you how to compose a well-balanced and beautiful cheese plate, showcasing 25 themed cheese plates (with three cheeses per plate), and even includes suggested wine pairings. \u003c/p>\n\u003cp>\u003ca href=\"http://itunes.apple.com/us/app/ratio/id345119718?mt=8\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_food_tech-7.jpg\" alt=\"Ratios app\" title=\"Ratios app\" width=\"500\" height=\"366\" class=\"alignnone size-full wp-image-24385\">\u003c/a>\u003c/p>\n\u003cp>\u003cem>Problem Scenario, \u003cstrong>Recipe Tweak\u003c/strong>\u003c/em>: I want to brine a few pieces of chicken but every brining recipe I find makes 2 gallons. How do I figure out my quantity adjustments without burning out my calculator? Or, I only have 3 tablespoons of butter, how can I turn that into a bit of caramel sauce?\u003c/p>\n\u003cp>\u003cem>App Solution\u003c/em>: \u003ca href=\"http://ruhlman.com/2010/03/ratio-smart-phone-app-video-demo.html\">Ratio\u003c/a> – A cooking tool that calculates the amounts of ingredients you need based on what you have or how much you want. Ratio is based on \u003ca href=\"http://ruhlman.com/\">Michael Ruhlman\u003c/a>'s best-selling cookbook, \u003cem>Ratio: The Simple Codes Behind the Craft of Everyday Cooking\u003c/em>. \u003c/p>\n\u003cp>\u003ca href=\"http://itunes.apple.com/app/tap-grocer-easy-to-use-grocery/id318726648?mt=8#\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/2011_03_food_tech-8.jpg\" alt=\"Tap Grocer app\" title=\"Tap Grocer app\" width=\"500\" height=\"349\" class=\"alignnone size-full wp-image-24386\">\u003c/a> \u003c/p>\n\u003cp>\u003cem>Problem Scenario, \u003cstrong>Grocery List\u003c/strong>\u003c/em>: You've just returned home from the grocery store, you're in the middle of baking a cake, and you've just realized you're out of sugar. Dilemma, dilemma. You could knock on your neighbor's door…is that still acceptable these days? Do you even know your neighbors? Escaping the potential for social awkwardness, you run out again to the store. Grrrrrrr. \u003c/p>\n\u003cp>\u003cem>App Solution\u003c/em>: \u003ca href=\"http://itunes.apple.com/app/tap-grocer-easy-to-use-grocery/id318726648?mt=8#\">Tap Grocer\u003c/a> – A simple solution to getting your grocery list in order. Use this intuitive app to keep track of items in your pantry or refrigerator – items that run out are automatically added to your grocery list. Group your items by grocery section, and efficiently cross off items while in the store.\u003c/p>\n\u003cp>\u003cstrong>NEW MEDIA\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.momofuku.com/news-and-events/lucky-peach/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/lucky-peach-1.jpg\" alt=\"Lucky Peach\" title=\"Lucky Peach\" width=\"239\" height=\"260\" class=\"alignnone size-full wp-image-24387\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The way we consume media now is unlike anything we've ever experienced before. As developers continue to push the envelope, we are going to be seeing some pretty radical things in our lifetime. As traditional print outlets work towards not becoming obsolete, some creative innovations are bound to take form. Case in point, \u003ca href=\"http://www.momofuku.com/\">Momofuku's David Chang\u003c/a> and \u003ca href=\"http://www2.mcsweeneys.net/books\">McSweeney's\u003c/a> highly anticipated \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2011/01/25/david-changs-latest-an-ipad-app-and-a-journal/\">Lucky Peach\u003c/a> project – a quarterly full-color print journal to be accompanied by an iPad app. Each quarterly issue/app will examine a dish or ingredient through many facets. The iPad content will include cooking demonstrations, documentary-style videos, and what will surely be an awesome and badass interface. Lucky Peach is expected to be released in May.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/will.write_.4.food300.jpg\" alt=\"Will Write 4 Food\" title=\"Will Write 4 Food\" width=\"300\" height=\"195\" class=\"alignleft size-full wp-image-23829\">Heads up readers: Want to know a dirty little secret of online journalism, including website food writing? It doesn't always pay. Maybe you haven't given the matter much thought, but read on to find out why you should.\u003c/p>\n\u003cp>First, some context from \u003ca href=\"http://www.nytimes.com/2011/02/07/business/media/07aol.html\">recent headlines\u003c/a>: progressive online media giant \u003ca href=\"http://www.huffingtonpost.com/\">The Huffington Post\u003c/a>, which has a \u003ca href=\"http://www.huffingtonpost.com/food/\">lively food section\u003c/a> and set the standard for the new no-pay media, announced that it was being bought by AOL for a cool $315 million in cash and stock. That was fabulous news for the already fabulously wealthy \u003ca href=\"http://en.wikipedia.org/wiki/Arianna_Huffington\">Arianna Huffington\u003c/a> and her cronies, but a slap in the face for the army of unpaid wordsmiths on which the HuffPo has built a blog empire using, essentially, the slave labor of journalists who wrote posts for free in the hope it may make a difference, including to their cash flow, down the track.\u003c/p>\n\u003cp>Mainstream media analysts like \u003ca href=\"http://articles.latimes.com/2011/feb/09/opinion/la-oe-rutten-column-huffington-aol-20110209\">Tim Rutten\u003c/a> at the \u003cem>Los Angeles Times\u003c/em> even said as much: \"To grasp The Huffington Post's business model, picture a galley rowed by slaves and commanded by pirates.\"\u003c/p>\n\u003cp>Elsewhere other scribes parsed out the economics at play, including \u003ca href=\"http://fivethirtyeight.blogs.nytimes.com/2011/02/12/the-economics-of-blogging-and-the-huffington-post/\">Nate Silver in a column for the \u003cem>New York Times\u003c/em>\u003c/a>, but the fact remains no matter how you run the numbers this business model is just plain exploitive. So much for Huffington's liberal values. And don't just take my word for it, as \u003ca href=\"http://nymag.com/daily/intel/2011/02/tina_brown_on_aolington_post_a.html\">media maven Tina Brown\u003c/a> told \u003cem>New York Magazine\u003c/em>: \"My stance is that as a writer, I like to get paid. That's just the cost of doing business. I mean, you wouldn't expect to not be paying anyone doing any other things.\" \u003c/p>\n\u003cp>Indeed. It's a brutal economy, and many writers and editors have lost their jobs or taken buyouts, as the print media implodes. Filling the void: online blogs pumping out content, journalism's low or no-pay poor cousin. (Full disclosure: KQED pays me $40 to pen posts like this one. I retain the copyright for the stories I turn here and am free to run them on my own blog or use them as pitches for higher-paying pieces in other media.) Exclusivity and copyright questions can get sticky, as \u003ca href=\"http://politicsoftheplate.com/?p=292\">Politics of the Plate writer Barry Estabrook\u003c/a> discovered in curt correspondence he received from Conde Nast Publications, which owned \u003cem>Gourmet\u003c/em>. Estabrook, who wrote for the since shuttered magazine, was admonished for reprinting articles he authored for the mag on his blog.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/laptop.money300.jpg\" alt=\"laptop with hand holding cash emerging from screen\" title=\"laptop with hand holding cash emerging from screen\" width=\"300\" height=\"299\" class=\"alignleft size-full wp-image-23832\">It wasn't always so. Back in the olden days, a phrase which here means just a few years ago, before the word blogging made its way into the popular lexicon, the activity was simply known as \"writing for the web\" and writers like myself were compensated -- handsomely -- for their time and talents at rates comparable to print outlets. We're talking fees in the thousands for reported stories, usually at a rate of $1 a word or higher. (A rate, mind you, that has been pretty set in stone since I landed in this country as a novice reporter some 25 years ago. But that's another story.) This meant that it was possible, with a lot of hard work and persistence, to make a modest living at the job.\u003c/p>\n\u003cp>Fast forward to today and we now have a band of self-styled \"journalists\" roaming the web writing off the cuff (and frequently about themselves, since this is the narcissistic age we live in). And yes, some of it is well done. But a lot of it is not. Regardless, it doesn't do career journalists like myself any favors and it's a disservice to readers, too.\u003c/p>\n\u003cp>Here's why: Offering up content -- or packaged information -- is not the same thing as crafting quality journalism, which involves interviewing, analysis, and research, along with expertise, experience, and a modicum of style.\u003c/p>\n\u003cp>But I've taken to adopting the mantra \"adapt or die,\" and find myself -- like many mid-career scribblers -- struggling to find a way to make a living in a field where the landscape has changed dramatically. Although I shifted to food writing two years ago, a notoriously under-paid beat, I've been able to eke out an income by diversifying and carving out a niche. \u003c/p>\n\u003cp>The jury is out on whether this experiment will work, and there are days when I wonder if I should go fill out an application at Trader Joe's. I know scores of writers, both freelancers and those who used to be staffers, who feel the same way.\u003c/p>\n\u003cp>Even folks on the inside feel our pain. \"It eats at me every day,\" says \u003ca href=\"http://www.theatlantic.com/corby-kummer/#bio\">Corby Kummer\u003c/a>, \u003ca href=\"http://www.theatlantic.com/food/\">The Atlantic Food Channel\u003c/a>'s senior food editor. Kummer explains that once he learned about the business model for the site he would run, he was careful not to ask established freelance writers or new reporters to pitch because he couldn't compensate them for their time. \u003c/p>\n\u003cp>Instead, he sought out people who were experts in their activities and businesses, like \u003ca href=\"http://www.theatlantic.com/ari-weinzweig/\">Ari Weinzweig\u003c/a> and \u003ca href=\"http://www.theatlantic.com/larry-stone/\">Larry Stone\u003c/a>, or academics who write as part of their platform, such as \u003ca href=\"http://www.theatlantic.com/marion-nestle/\">Marion Nestle\u003c/a> and \u003ca href=\"http://www.theatlantic.com/james-mcwilliams/\">James McWilliams\u003c/a>, or writers with books who wanted to reach a wide audience. (\u003cem>\u003ca href=\"http://www.theatlantic.com/magazine/\">The Atlantic\u003c/a>\u003c/em>, an intellectual magazine not known for bringing in big bucks, \u003ca href=\"http://www.nytimes.com/2010/12/13/business/media/13atlantic.html\">turned a $1.8 million profit last year\u003c/a>, the first time in at least a decade that it hadn't lost money, largely due to its digital presence.) In a sense, these were people who could afford to write gratis, since they already had an income source.\u003c/p>\n\u003cp>But once the site launched Kummer fielded numerous emails from writers -- including this one -- who wanted their stories to appear on the site. \"I want nothing more than to be part of the solution to making web writing into the going enterprise that, for a time that seems so long ago, print journalism was,\" says Kummer. \"We hope revenue will follow, not just for us but for the people who create that work.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/hands.pennies300.jpg\" alt=\"cupped hands holding pennies\" title=\"cupped hands holding pennies\" width=\"300\" height=\"199\" class=\"alignleft size-full wp-image-23835\">And that's exactly what we want to hear, since there are still rents or mortgages to pay, food to get on the table, and kids to raise in (public) school. Meanwhile, there's a core of mid-career professionals -- including many women who are the family breadwinners or head of households -- who have seen their freelance writing income literally slashed by 50 to 75 percent. We're all working harder and longer hours than we ever have for much, much less.\u003c/p>\n\u003cp>In certain circles I hear rumblings about a potential uprising among writers; some even talk about starting a new union to protect online workers.\u003c/p>\n\u003cp>That may sound far-fetched but really what we have going on here is sweatshop conditions akin to the old economy's industrial capitalism: Poorly paid piecework and huge profits for the owners. Something has to shift. \u003c/p>\n\u003cp>\u003cstrong>Full disclosure: While I continue to derive decent income from food writing for print publications such as \u003cem>\u003ca href=\"http://corp.afar.com/\">AFAR\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://alumni.berkeley.edu/news/california-magazine\">California\u003c/a>\u003c/em>, and \u003cem>\u003ca href=\"http://www.sanfranmag.com/\">San Francisco\u003c/a>\u003c/em>, I also contribute regular food coverage to online sites that offer token compensation, including Bay Area Bites, which is based on the concept of \u003ca href=\"http://ww2.kqed.org/bayareabites/about/\">citizen media\u003c/a>, and the local start-up \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. And, of course, nobody sends me a check for the pieces I pen on my own blog, \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a>. \u003c/strong>\u003c/p>\n\u003cp>On rare occasion I turn an original post for non-paying Internet outlets such as the wonky website \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a> (where nobody, including the editors, makes a dime) and The Atlantic Food Channel (where the editors, presumably, are well compensated for their work) as part of a strategy that I trust will pay off in financial terms in the future -- a phrase which here means \"I hope very soon.\"\u003c/p>\n\u003cp>Lest you think I've lost my sense of humor, I leave you with this video, \"Adventures in Freelancing,\" part of a series on YouTube by the talented \u003ca href=\"http://www.laurenlipton.com/\">Lauren Lipton\u003c/a> that amusingly sends up the current state of affairs that resembles reality for many writers. Food for thought:\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>http://www.youtube.com/embed/JaP6o7XjIfE\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/will.write_.4.food300.jpg\" alt=\"Will Write 4 Food\" title=\"Will Write 4 Food\" width=\"300\" height=\"195\" class=\"alignleft size-full wp-image-23829\">Heads up readers: Want to know a dirty little secret of online journalism, including website food writing? It doesn't always pay. Maybe you haven't given the matter much thought, but read on to find out why you should.\u003c/p>\n\u003cp>First, some context from \u003ca href=\"http://www.nytimes.com/2011/02/07/business/media/07aol.html\">recent headlines\u003c/a>: progressive online media giant \u003ca href=\"http://www.huffingtonpost.com/\">The Huffington Post\u003c/a>, which has a \u003ca href=\"http://www.huffingtonpost.com/food/\">lively food section\u003c/a> and set the standard for the new no-pay media, announced that it was being bought by AOL for a cool $315 million in cash and stock. That was fabulous news for the already fabulously wealthy \u003ca href=\"http://en.wikipedia.org/wiki/Arianna_Huffington\">Arianna Huffington\u003c/a> and her cronies, but a slap in the face for the army of unpaid wordsmiths on which the HuffPo has built a blog empire using, essentially, the slave labor of journalists who wrote posts for free in the hope it may make a difference, including to their cash flow, down the track.\u003c/p>\n\u003cp>Mainstream media analysts like \u003ca href=\"http://articles.latimes.com/2011/feb/09/opinion/la-oe-rutten-column-huffington-aol-20110209\">Tim Rutten\u003c/a> at the \u003cem>Los Angeles Times\u003c/em> even said as much: \"To grasp The Huffington Post's business model, picture a galley rowed by slaves and commanded by pirates.\"\u003c/p>\n\u003cp>Elsewhere other scribes parsed out the economics at play, including \u003ca href=\"http://fivethirtyeight.blogs.nytimes.com/2011/02/12/the-economics-of-blogging-and-the-huffington-post/\">Nate Silver in a column for the \u003cem>New York Times\u003c/em>\u003c/a>, but the fact remains no matter how you run the numbers this business model is just plain exploitive. So much for Huffington's liberal values. And don't just take my word for it, as \u003ca href=\"http://nymag.com/daily/intel/2011/02/tina_brown_on_aolington_post_a.html\">media maven Tina Brown\u003c/a> told \u003cem>New York Magazine\u003c/em>: \"My stance is that as a writer, I like to get paid. That's just the cost of doing business. I mean, you wouldn't expect to not be paying anyone doing any other things.\" \u003c/p>\n\u003cp>Indeed. It's a brutal economy, and many writers and editors have lost their jobs or taken buyouts, as the print media implodes. Filling the void: online blogs pumping out content, journalism's low or no-pay poor cousin. (Full disclosure: KQED pays me $40 to pen posts like this one. I retain the copyright for the stories I turn here and am free to run them on my own blog or use them as pitches for higher-paying pieces in other media.) Exclusivity and copyright questions can get sticky, as \u003ca href=\"http://politicsoftheplate.com/?p=292\">Politics of the Plate writer Barry Estabrook\u003c/a> discovered in curt correspondence he received from Conde Nast Publications, which owned \u003cem>Gourmet\u003c/em>. Estabrook, who wrote for the since shuttered magazine, was admonished for reprinting articles he authored for the mag on his blog.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/laptop.money300.jpg\" alt=\"laptop with hand holding cash emerging from screen\" title=\"laptop with hand holding cash emerging from screen\" width=\"300\" height=\"299\" class=\"alignleft size-full wp-image-23832\">It wasn't always so. Back in the olden days, a phrase which here means just a few years ago, before the word blogging made its way into the popular lexicon, the activity was simply known as \"writing for the web\" and writers like myself were compensated -- handsomely -- for their time and talents at rates comparable to print outlets. We're talking fees in the thousands for reported stories, usually at a rate of $1 a word or higher. (A rate, mind you, that has been pretty set in stone since I landed in this country as a novice reporter some 25 years ago. But that's another story.) This meant that it was possible, with a lot of hard work and persistence, to make a modest living at the job.\u003c/p>\n\u003cp>Fast forward to today and we now have a band of self-styled \"journalists\" roaming the web writing off the cuff (and frequently about themselves, since this is the narcissistic age we live in). And yes, some of it is well done. But a lot of it is not. Regardless, it doesn't do career journalists like myself any favors and it's a disservice to readers, too.\u003c/p>\n\u003cp>Here's why: Offering up content -- or packaged information -- is not the same thing as crafting quality journalism, which involves interviewing, analysis, and research, along with expertise, experience, and a modicum of style.\u003c/p>\n\u003cp>But I've taken to adopting the mantra \"adapt or die,\" and find myself -- like many mid-career scribblers -- struggling to find a way to make a living in a field where the landscape has changed dramatically. Although I shifted to food writing two years ago, a notoriously under-paid beat, I've been able to eke out an income by diversifying and carving out a niche. \u003c/p>\n\u003cp>The jury is out on whether this experiment will work, and there are days when I wonder if I should go fill out an application at Trader Joe's. I know scores of writers, both freelancers and those who used to be staffers, who feel the same way.\u003c/p>\n\u003cp>Even folks on the inside feel our pain. \"It eats at me every day,\" says \u003ca href=\"http://www.theatlantic.com/corby-kummer/#bio\">Corby Kummer\u003c/a>, \u003ca href=\"http://www.theatlantic.com/food/\">The Atlantic Food Channel\u003c/a>'s senior food editor. Kummer explains that once he learned about the business model for the site he would run, he was careful not to ask established freelance writers or new reporters to pitch because he couldn't compensate them for their time. \u003c/p>\n\u003cp>Instead, he sought out people who were experts in their activities and businesses, like \u003ca href=\"http://www.theatlantic.com/ari-weinzweig/\">Ari Weinzweig\u003c/a> and \u003ca href=\"http://www.theatlantic.com/larry-stone/\">Larry Stone\u003c/a>, or academics who write as part of their platform, such as \u003ca href=\"http://www.theatlantic.com/marion-nestle/\">Marion Nestle\u003c/a> and \u003ca href=\"http://www.theatlantic.com/james-mcwilliams/\">James McWilliams\u003c/a>, or writers with books who wanted to reach a wide audience. (\u003cem>\u003ca href=\"http://www.theatlantic.com/magazine/\">The Atlantic\u003c/a>\u003c/em>, an intellectual magazine not known for bringing in big bucks, \u003ca href=\"http://www.nytimes.com/2010/12/13/business/media/13atlantic.html\">turned a $1.8 million profit last year\u003c/a>, the first time in at least a decade that it hadn't lost money, largely due to its digital presence.) In a sense, these were people who could afford to write gratis, since they already had an income source.\u003c/p>\n\u003cp>But once the site launched Kummer fielded numerous emails from writers -- including this one -- who wanted their stories to appear on the site. \"I want nothing more than to be part of the solution to making web writing into the going enterprise that, for a time that seems so long ago, print journalism was,\" says Kummer. \"We hope revenue will follow, not just for us but for the people who create that work.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/hands.pennies300.jpg\" alt=\"cupped hands holding pennies\" title=\"cupped hands holding pennies\" width=\"300\" height=\"199\" class=\"alignleft size-full wp-image-23835\">And that's exactly what we want to hear, since there are still rents or mortgages to pay, food to get on the table, and kids to raise in (public) school. Meanwhile, there's a core of mid-career professionals -- including many women who are the family breadwinners or head of households -- who have seen their freelance writing income literally slashed by 50 to 75 percent. We're all working harder and longer hours than we ever have for much, much less.\u003c/p>\n\u003cp>In certain circles I hear rumblings about a potential uprising among writers; some even talk about starting a new union to protect online workers.\u003c/p>\n\u003cp>That may sound far-fetched but really what we have going on here is sweatshop conditions akin to the old economy's industrial capitalism: Poorly paid piecework and huge profits for the owners. Something has to shift. \u003c/p>\n\u003cp>\u003cstrong>Full disclosure: While I continue to derive decent income from food writing for print publications such as \u003cem>\u003ca href=\"http://corp.afar.com/\">AFAR\u003c/a>\u003c/em>, \u003cem>\u003ca href=\"http://alumni.berkeley.edu/news/california-magazine\">California\u003c/a>\u003c/em>, and \u003cem>\u003ca href=\"http://www.sanfranmag.com/\">San Francisco\u003c/a>\u003c/em>, I also contribute regular food coverage to online sites that offer token compensation, including Bay Area Bites, which is based on the concept of \u003ca href=\"http://ww2.kqed.org/bayareabites/about/\">citizen media\u003c/a>, and the local start-up \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. And, of course, nobody sends me a check for the pieces I pen on my own blog, \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a>. \u003c/strong>\u003c/p>\n\u003cp>On rare occasion I turn an original post for non-paying Internet outlets such as the wonky website \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a> (where nobody, including the editors, makes a dime) and The Atlantic Food Channel (where the editors, presumably, are well compensated for their work) as part of a strategy that I trust will pay off in financial terms in the future -- a phrase which here means \"I hope very soon.\"\u003c/p>\n\u003cp>Lest you think I've lost my sense of humor, I leave you with this video, \"Adventures in Freelancing,\" part of a series on YouTube by the talented \u003ca href=\"http://www.laurenlipton.com/\">Lauren Lipton\u003c/a> that amusingly sends up the current state of affairs that resembles reality for many writers. Food for thought:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/ffs.jpg\" alt=\"2011 Fancy Food Show at Moscone Center in SF\" title=\"2011 Fancy Food Show at Moscone Center in SF\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21746\">\u003c/p>\n\u003cp>Just when you think you’ve gotten through the most food-filled time of year, the \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">Fancy Food Show\u003c/a> descends upon the Bay Area and rears its tasty and gluttonous head.\u003c/p>\n\u003cp>This amazingly large annual show takes up two entire Moscone Center expo halls and contains 80,000 food and beverage products, 1,300 exhibitors and 17,000 attendees. This thing was so big that two of the three parking lots within a three block radius were completely full.\u003c/p>\n\u003cp>All the food companies large and small were vying for your attention and hoping you’ll either sell their products in your food stores or talk and write about their products in your publication.\u003c/p>\n\u003cp>How do they do that? Well, like they would in the fashion business, they try and convince you their product(s) are the next big thing in the food world. They set the tone for what you see in your local market and create the newest food trends (think spicy, organic, or antioxidant-rich food items in recent years).\u003c/p>\n\u003cul>\n\u003cstrong>So what’s up and coming in food? Here’s some of what I saw:\u003c/strong>\n\u003cli>\u003cstrong>Asian food\u003c/strong> is still where food purveyors turn to for new product ideas, but there’s a twist this year. The new darlings of the moment are Indian and Korean foods. Brands like \u003ca href=\"http://www.sukhis.com/\">Sukhi's\u003c/a> and \u003ca href=\"http://www.tandoorchef.com/\">Tandoor Chef\u003c/a> were making sure everyone in the area had a taste of their frozen Indian food entrees and meals. And \u003ca href=\"http://www.anniechun.com/\">Annie Chun's\u003c/a>, which is a brand that traditionally focuses on Chinese meals, was branching out into Korean marinades and meal kits. \u003c/li>\n\u003cli>\u003cstrong>Asian snacks\u003c/strong> also tried to make a splash at this year’s event. Items like a black sesame candy, which is a popular snack in China, took an American spin by getting a good coating of dark chocolate, courtesy of the folks at \u003ca href=\"http://www.bissingers.com/\">Bissinger’s\u003c/a>. And rice crackers and candies are usually something you’ll find at a typical Asian market, but vendors were trying to get them into the American mainstream.\u003c/li>\n\u003cli>\u003cstrong>Tea\u003c/strong> is still the hot commodity as far as beverages go, but gone are the white and green tea infusions. This year I saw a plethora of traditional herbal teas fused with fruit flavors to create unusual and creative tea combos like Blackcurrant and Cardamom, Milk Oolong and Apricot and Honey from the folks at Novato’s \u003ca href=\"http://www.republicoftea.com/\">Republic of Tea\u003c/a>, as well as more infusions like Chamomile and Citrus and Organic Café Orange from the San Rafael company, \u003ca href=\"http://www.mightyleaf.com/\">Mighty Leaf\u003c/a>. \u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/republic-tea500.jpg\" alt=\"The Republic of Tea\" title=\"The Republic of Tea\" width=\"500\" height=\"392\" class=\"alignnone size-full wp-image-21794\">\u003c/p>\n\u003cli>\u003cstrong>Candy\u003c/strong> is a trend that will NEVER go away. This year’s sweets had herbs, energy boosting power, or even health benefits. I tried everything from pumpkin and sunflower seed candies covered in dark chocolate from \u003ca href=\"http://www.bissingers.com/\">Bissinger’s\u003c/a> to \"Sport Beans\" from \u003ca href=\"http://www.jellybelly.com/\">Jelly Belly\u003c/a> which look like the Red Bull of candies, giving you an energy kick. \u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sport-beans500.jpg\" alt=\"Jelly Belly Sports Beans\" title=\"Jelly Belly Sports Beans\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-21787\">\u003c/p>\n\u003cli>\u003cstrong>Ginger\u003c/strong> is definitely the ingredient of the moment, marrying health benefits with that exotic Asian flavor. It was in candy, sauces, teas, foods, and everything else in between. My favorite, though, were the ginger, lemon and yuzu flavored gummy pandas from Bissinger’s.\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/gummy-pandas5001.jpg\" alt=\"Gummy Pandas\" title=\"Gummy Pandas\" width=\"500\" height=\"480\" class=\"alignnone size-full wp-image-21804\">\u003c/p>\n\u003c/ul>\n\u003cp>Though many of the brands at the show weren’t exactly mainstream yet, some can currently be found at \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>, \u003ca href=\"http://www.molliestones.com/\">Mollie Stone’s\u003c/a>, or \u003ca href=\"http://www.draegers.com/\">Draeger’s\u003c/a>. And if you wanted to order a few bags of this or a couple of boxes of that for yourself, you can always order something directly from the vendors' websites.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The economy has made everyone cautious, and the food world is no exception, which is why most of the trends I saw were variations of what I’ve seen in the past. And although I didn’t see anything outrageous, it seemed perfectly appropriate not to. It was trendy this year to take what we’ve already got and make it better.\u003c/p>\n\n",
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"excerpt": "Just when you think you’ve gotten through the most food-filled time of year, the Fancy Food Show descends upon the Bay Area and rears its tasty and gluttonous head.\r\n\r\nThis amazingly large annual show takes up two entire Moscone Center expo halls and contains 80,000 food and beverage products, 1300 exhibitors and 17,000 attendees. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/ffs.jpg\" alt=\"2011 Fancy Food Show at Moscone Center in SF\" title=\"2011 Fancy Food Show at Moscone Center in SF\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-21746\">\u003c/p>\n\u003cp>Just when you think you’ve gotten through the most food-filled time of year, the \u003ca href=\"http://www.specialtyfood.com/fancy-food-show/\">Fancy Food Show\u003c/a> descends upon the Bay Area and rears its tasty and gluttonous head.\u003c/p>\n\u003cp>This amazingly large annual show takes up two entire Moscone Center expo halls and contains 80,000 food and beverage products, 1,300 exhibitors and 17,000 attendees. This thing was so big that two of the three parking lots within a three block radius were completely full.\u003c/p>\n\u003cp>All the food companies large and small were vying for your attention and hoping you’ll either sell their products in your food stores or talk and write about their products in your publication.\u003c/p>\n\u003cp>How do they do that? Well, like they would in the fashion business, they try and convince you their product(s) are the next big thing in the food world. They set the tone for what you see in your local market and create the newest food trends (think spicy, organic, or antioxidant-rich food items in recent years).\u003c/p>\n\u003cul>\n\u003cstrong>So what’s up and coming in food? Here’s some of what I saw:\u003c/strong>\n\u003cli>\u003cstrong>Asian food\u003c/strong> is still where food purveyors turn to for new product ideas, but there’s a twist this year. The new darlings of the moment are Indian and Korean foods. Brands like \u003ca href=\"http://www.sukhis.com/\">Sukhi's\u003c/a> and \u003ca href=\"http://www.tandoorchef.com/\">Tandoor Chef\u003c/a> were making sure everyone in the area had a taste of their frozen Indian food entrees and meals. And \u003ca href=\"http://www.anniechun.com/\">Annie Chun's\u003c/a>, which is a brand that traditionally focuses on Chinese meals, was branching out into Korean marinades and meal kits. \u003c/li>\n\u003cli>\u003cstrong>Asian snacks\u003c/strong> also tried to make a splash at this year’s event. Items like a black sesame candy, which is a popular snack in China, took an American spin by getting a good coating of dark chocolate, courtesy of the folks at \u003ca href=\"http://www.bissingers.com/\">Bissinger’s\u003c/a>. And rice crackers and candies are usually something you’ll find at a typical Asian market, but vendors were trying to get them into the American mainstream.\u003c/li>\n\u003cli>\u003cstrong>Tea\u003c/strong> is still the hot commodity as far as beverages go, but gone are the white and green tea infusions. This year I saw a plethora of traditional herbal teas fused with fruit flavors to create unusual and creative tea combos like Blackcurrant and Cardamom, Milk Oolong and Apricot and Honey from the folks at Novato’s \u003ca href=\"http://www.republicoftea.com/\">Republic of Tea\u003c/a>, as well as more infusions like Chamomile and Citrus and Organic Café Orange from the San Rafael company, \u003ca href=\"http://www.mightyleaf.com/\">Mighty Leaf\u003c/a>. \u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/republic-tea500.jpg\" alt=\"The Republic of Tea\" title=\"The Republic of Tea\" width=\"500\" height=\"392\" class=\"alignnone size-full wp-image-21794\">\u003c/p>\n\u003cli>\u003cstrong>Candy\u003c/strong> is a trend that will NEVER go away. This year’s sweets had herbs, energy boosting power, or even health benefits. I tried everything from pumpkin and sunflower seed candies covered in dark chocolate from \u003ca href=\"http://www.bissingers.com/\">Bissinger’s\u003c/a> to \"Sport Beans\" from \u003ca href=\"http://www.jellybelly.com/\">Jelly Belly\u003c/a> which look like the Red Bull of candies, giving you an energy kick. \u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/sport-beans500.jpg\" alt=\"Jelly Belly Sports Beans\" title=\"Jelly Belly Sports Beans\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-21787\">\u003c/p>\n\u003cli>\u003cstrong>Ginger\u003c/strong> is definitely the ingredient of the moment, marrying health benefits with that exotic Asian flavor. It was in candy, sauces, teas, foods, and everything else in between. My favorite, though, were the ginger, lemon and yuzu flavored gummy pandas from Bissinger’s.\u003c/li>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/gummy-pandas5001.jpg\" alt=\"Gummy Pandas\" title=\"Gummy Pandas\" width=\"500\" height=\"480\" class=\"alignnone size-full wp-image-21804\">\u003c/p>\n\u003c/ul>\n\u003cp>Though many of the brands at the show weren’t exactly mainstream yet, some can currently be found at \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>, \u003ca href=\"http://www.molliestones.com/\">Mollie Stone’s\u003c/a>, or \u003ca href=\"http://www.draegers.com/\">Draeger’s\u003c/a>. And if you wanted to order a few bags of this or a couple of boxes of that for yourself, you can always order something directly from the vendors' websites.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The economy has made everyone cautious, and the food world is no exception, which is why most of the trends I saw were variations of what I’ve seen in the past. And although I didn’t see anything outrageous, it seemed perfectly appropriate not to. It was trendy this year to take what we’ve already got and make it better.\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/24/2011/01/IMG_6987.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/IMG_6987.jpg\" alt=\"lemon pie\" title=\"lemon pie\" width=\"500\" height=\"342\" class=\"alignnone size-full wp-image-21123\">\u003c/a>\u003cbr>\n\u003cem>Shaker Lemon Pie from \u003ca href=\"http://asweetspoonful.com/2010/12/new-years-day2011.html\">A Sweet Spoonful\u003c/a>\u003c/em>\u003c/p>\n\u003cp>You've probably heard. \u003ca href=\"http://www.nytimes.com/2010/11/17/dining/17pies.html\">The New York Times\u003c/a> and \u003ca href=\"http://www.npr.org/2011/01/02/132477830/cupcakes-are-dead-long-live-the-pie\">NPR\u003c/a> are both saying pie is the new \"it\" dessert. In her piece for the New York Times, Julia Moskin writes \"Pie had been lurking below the radar in recent years: taking cover during the ice cream trend, perhaps waiting to see which way the macaron tide would turn.\" Perhaps you disagree. Perhaps you have another vote. Or maybe you're tired of food trend predictions altogether. Maybe, you simply like to poke fun at them as \u003ca href=\"http://cherylsternmanrule.com/\">Cheryl Sternman Rule\u003c/a> has done in her witty post, \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2011/01/hottest-food-trends-predictions-for-2011.html\">The Most Superlative Food Trends List Anywhere\u003c/a>. \u003c/p>\n\u003cp>Trends aside, you've got to admit you've been seeing some major pie love lately. For her piece \"\u003ca href=\"http://www.npr.org/2011/01/02/132477830/cupcakes-are-dead-long-live-the-pie\">Cupcakes are Dead, Long Live the Pie\u003c/a>,\" Bonnie Wolf writes, \"Texas and New York restaurants offer pie happy hours. Pies are showing up at weddings, and pie shops are opening in a neighborhood near you. Pies come in sweet and savory, maxi and mini, deep dish and deep-fried.\" Reading and musing on pie this past week got me thinking about my two very favorite spots to grab a slice. One is \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">here in San Francisco\u003c/a>. The other? Brooklyn, New York. Judging by what these neighborhood shops are baking each day, I'm thinking pie is here to stay. \u003c/p>\n\u003cp>\u003cstrong>Mission Pie: San Francisco, CA\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/mission-pie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/mission-pie.jpg\" alt=\"mission pie\" title=\"mission pie\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-21125\">\u003c/a>\u003cbr>\nIf I lived in the Mission, I'd eat a lot of pie thanks to \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>. They have a seasonally rotating menu of pies and source their fruit and produce from \u003ca href=\"http://missionpie.com/the-farms/\">local and organic farmers\u003c/a>. If you are even a distant fan of banana cream pie and haven't had a slice of theirs, your New Years Resolution has been written. I also love their Black Walnut which is not, as is often the case, too, too sweet. And they have a fabulous savory line with everything from pot pies to quiches and galettes. With their buttery walls and big communal table, this is a great spot to enjoy a flaky piece of pie and some peace and quiet right in the heart of the bustling Mission. \u003c/p>\n\u003cp>\u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>\u003cbr>\n2901 Mission St. (at 25th Street)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 282-1500\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Four & Twenty Blackbirds: Brooklyn, NY\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/4-and-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/4-and-20.jpg\" alt=\"4 and 20 Blackbirds\" title=\"4 and 20 Blackbirds\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-21124\">\u003c/a>\u003cbr>\nFour & Twenty Blackbirds has been getting its fair share of press lately. It seems like everyone from \u003ca href=\"http://www.readymade.com/magazine/article/partners_in_pie\">Ready Made Magazine\u003c/a> to \u003ca href=\"http://www.nytimes.com/2010/04/21/dining/21pies.html\">The New York Times\u003c/a> is chatting about this charming pie shop in Gowanus, Brooklyn run by sisters Emily and Melissa. They're known for their Salted Caramel Apple pie and fruit pies made with aromatics and bitters. When I visited over Thanksgiving, we tried the Maple Custard and that infamous apple. I'm not sure if I was more smitten with the pie or the space itself. Emily and Melissa have done an amazing job of creating a very old-fashioned yet modern and breezy space that you just want to linger in for an entire afternoon. It feels good in there. No one's rushing to get to their next meeting or yammering away on their cell phones (at least when we were there--I'm sure it probably happens). The sisters do savory items as well and make one mean cup of coffee. When in Brooklyn, eat this pie.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://birdsblack.com/\">Four & Twenty Blackbirds\u003c/a>\u003cbr>\n439 3rd Avenue (at 8th Street)\u003cbr>\nBrooklyn, NY 11215\u003cbr>\nPark Slope / Gowanus\u003cbr>\n(718) 499-2917\u003c/p>\n\n",
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"excerpt": "The New York Times and NPR are saying pie is the new \"it\" dessert. Megan Gordon explores her two favorite pie shops--one West coast, one East Coast. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/IMG_6987.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/IMG_6987.jpg\" alt=\"lemon pie\" title=\"lemon pie\" width=\"500\" height=\"342\" class=\"alignnone size-full wp-image-21123\">\u003c/a>\u003cbr>\n\u003cem>Shaker Lemon Pie from \u003ca href=\"http://asweetspoonful.com/2010/12/new-years-day2011.html\">A Sweet Spoonful\u003c/a>\u003c/em>\u003c/p>\n\u003cp>You've probably heard. \u003ca href=\"http://www.nytimes.com/2010/11/17/dining/17pies.html\">The New York Times\u003c/a> and \u003ca href=\"http://www.npr.org/2011/01/02/132477830/cupcakes-are-dead-long-live-the-pie\">NPR\u003c/a> are both saying pie is the new \"it\" dessert. In her piece for the New York Times, Julia Moskin writes \"Pie had been lurking below the radar in recent years: taking cover during the ice cream trend, perhaps waiting to see which way the macaron tide would turn.\" Perhaps you disagree. Perhaps you have another vote. Or maybe you're tired of food trend predictions altogether. Maybe, you simply like to poke fun at them as \u003ca href=\"http://cherylsternmanrule.com/\">Cheryl Sternman Rule\u003c/a> has done in her witty post, \u003ca href=\"http://5secondrule.typepad.com/my_weblog/2011/01/hottest-food-trends-predictions-for-2011.html\">The Most Superlative Food Trends List Anywhere\u003c/a>. \u003c/p>\n\u003cp>Trends aside, you've got to admit you've been seeing some major pie love lately. For her piece \"\u003ca href=\"http://www.npr.org/2011/01/02/132477830/cupcakes-are-dead-long-live-the-pie\">Cupcakes are Dead, Long Live the Pie\u003c/a>,\" Bonnie Wolf writes, \"Texas and New York restaurants offer pie happy hours. Pies are showing up at weddings, and pie shops are opening in a neighborhood near you. Pies come in sweet and savory, maxi and mini, deep dish and deep-fried.\" Reading and musing on pie this past week got me thinking about my two very favorite spots to grab a slice. One is \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/10/food-secrets-of-mission-pies-karen-heisler-and-krystin-rubin/\">here in San Francisco\u003c/a>. The other? Brooklyn, New York. Judging by what these neighborhood shops are baking each day, I'm thinking pie is here to stay. \u003c/p>\n\u003cp>\u003cstrong>Mission Pie: San Francisco, CA\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/mission-pie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/mission-pie.jpg\" alt=\"mission pie\" title=\"mission pie\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-21125\">\u003c/a>\u003cbr>\nIf I lived in the Mission, I'd eat a lot of pie thanks to \u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>. They have a seasonally rotating menu of pies and source their fruit and produce from \u003ca href=\"http://missionpie.com/the-farms/\">local and organic farmers\u003c/a>. If you are even a distant fan of banana cream pie and haven't had a slice of theirs, your New Years Resolution has been written. I also love their Black Walnut which is not, as is often the case, too, too sweet. And they have a fabulous savory line with everything from pot pies to quiches and galettes. With their buttery walls and big communal table, this is a great spot to enjoy a flaky piece of pie and some peace and quiet right in the heart of the bustling Mission. \u003c/p>\n\u003cp>\u003ca href=\"http://missionpie.com/\">Mission Pie\u003c/a>\u003cbr>\n2901 Mission St. (at 25th Street)\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 282-1500\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Four & Twenty Blackbirds: Brooklyn, NY\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/4-and-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/4-and-20.jpg\" alt=\"4 and 20 Blackbirds\" title=\"4 and 20 Blackbirds\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-21124\">\u003c/a>\u003cbr>\nFour & Twenty Blackbirds has been getting its fair share of press lately. It seems like everyone from \u003ca href=\"http://www.readymade.com/magazine/article/partners_in_pie\">Ready Made Magazine\u003c/a> to \u003ca href=\"http://www.nytimes.com/2010/04/21/dining/21pies.html\">The New York Times\u003c/a> is chatting about this charming pie shop in Gowanus, Brooklyn run by sisters Emily and Melissa. They're known for their Salted Caramel Apple pie and fruit pies made with aromatics and bitters. When I visited over Thanksgiving, we tried the Maple Custard and that infamous apple. I'm not sure if I was more smitten with the pie or the space itself. Emily and Melissa have done an amazing job of creating a very old-fashioned yet modern and breezy space that you just want to linger in for an entire afternoon. It feels good in there. No one's rushing to get to their next meeting or yammering away on their cell phones (at least when we were there--I'm sure it probably happens). The sisters do savory items as well and make one mean cup of coffee. When in Brooklyn, eat this pie.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://birdsblack.com/\">Four & Twenty Blackbirds\u003c/a>\u003cbr>\n439 3rd Avenue (at 8th Street)\u003cbr>\nBrooklyn, NY 11215\u003cbr>\nPark Slope / Gowanus\u003cbr>\n(718) 499-2917\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ten Top Food News Stories of 2010: Part Two",
"title": "Ten Top Food News Stories of 2010: Part Two",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Yesterday on BAB we \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">highlighted the year's food news\u003c/a> in food safety, D.I.Y. food, food politics, school food, and street food.\u003c/em> \u003c/p>\n\u003cp>\u003cem>The top ten for 2010 continues:\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20825\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.phatbeetsproduce.org/about/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/the-beet-crew300.jpg\" alt=\"Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\" title=\"Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\" width=\"300\" height=\"225\" class=\"size-full wp-image-20825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>6. Food Security\u003c/strong>\u003c/p>\n\u003cp>Late in the year in a cover story on class \u003cem>\u003ca href=\"http://www.newsweek.com/2010/11/22/what-food-says-about-class-in-america.html\">Newsweek\u003c/a>\u003c/em> explored the growing gap between the haves and have nots on the food front. \"The Dinner Divide\" noted that we are a nation where \u003ca href=\"http://en.wikipedia.org/wiki/Gourmet_Ghetto\">Gourmet Ghettos\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Food_desert\">food deserts\u003c/a> co-exist, often in close proximity in places like the Bay Area. The sad truth is that while many of us indulge our \"passion\" for local, organic chow, an increasingly larger group of Americans simply don't have access to enough healthy food to eat. Meanwhile, another European is attempting to help Americans in need feed themselves, namely Spanish native and James Beard Award-winning chef \u003ca href=\"http://www.josemadeinspain.com/bio.htm\">Jose Andres\u003c/a>, who heads up the nonprofit \u003ca href=\"http://dccentralkitchen.org/\">DC Central Kitchen\u003c/a>, which offers professional culinary training for formerly homeless, addicted, or imprisoned adults.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Actor Dan Hoyle skewered, among other things, hipster San Franciscans obsession with pristine produce with a politically-correct pedigree in his solo show at The Marsh \u003ca href=\"http://www.themarsh.org/dan_hoyle_real_americans.html\">The Real Americans\u003c/a>. Meanwhile, \u003ca href=\"http://phatbeetsproduce.org/\">Phat Beets Produce\u003c/a>, a volunteer-run collective, launched a \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/09/14/community_supported-agriculture/\">Community Supported Agriculture\u003c/a> (CSA) box, nicknamed the \"Beet Box,\" in Oakland, to help under-supported small farmers and get produce to people who don't live near a farmers' market.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20822\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/07/mario-batalis-eataly-a-visual-tour/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/eataly300.jpg\" alt=\"Eataly in NYC. Photo by Megan Gordon\" title=\"Eataly in NYC. Photo by Megan Gordon\" width=\"300\" height=\"212\" class=\"size-full wp-image-20822\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eataly in NYC. Photo by Megan Gordon\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>7. New York Food\u003c/strong>\u003c/p>\n\u003cp>Lest this list be accused of being too parochial, let's turn our attention to food news out of New York City this year. There was lots, much of it of a legislative nature. Depending on your perspective, Mayor Michael Bloomberg is either a crusader for the people's health or a publicly-funded no-fun-nik: The city took \u003ca href=\"http://cityroom.blogs.nytimes.com/2010/01/11/city-unveils-plan-to-trim-food-industrys-use-of-salt/\">a stand on sodium\u003c/a>, introduced \u003ca href=\"http://www.nytimes.com/2010/07/28/nyregion/28inspect.html\">letter grades to evaluate restaurant cleanliness\u003c/a>, tried to \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=130407221\">prevent food stamps recipients from using benefits to sip soda\u003c/a>, a \u003ca href=\"http://civileats.com/2010/10/08/banning-soda-for-food-stamps-raises-tough-questions/\">controversial move\u003c/a> (even among anti-hunger and public health advocates) and \u003ca href=\"http://blogs.villagevoice.com/runninscared/2010/11/four_loko_banne.php\">outlawed alcoholic energy drink Four Loko\u003c/a>. Furthermore, a \u003ca href=\"http://health.usnews.com/health-news/blogs/on-fitness/2010/03/22/calorie-counts-on-restaurant-menus-as-part-of-health-reform.html\">calorie count initiative in restaurants\u003c/a> begun in the Big Apple went national on menus across the country this year.\u003c/p>\n\u003cp>There was fun stuff too: Hello \u003ca href=\"http://www.nypost.com/p/lifestyle/food/welcome_to_eataly_G5QHOIVyNtzG44tyFb5GVM\">Eataly\u003c/a>, a high-end food emporium boasting all things Italian, launched late summer by the city's reigning food Mafia, covered in a photographic homage recently on Bay Area Bites by \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/07/mario-batalis-eataly-a-visual-tour/\">Megan Gordon\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> San Franciscans welcomed Manhattan transplant \u003ca href=\"http://sanfrancisco.grubstreet.com/2010/08/anthony_mangieri_aiming_to_ope.html\">Anthony Mangieri\u003c/a> and his much-lauded \u003ca href=\"http://www.unapizza.com/sf/\">Una Pizza Napoletana\u003c/a> to town.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20813\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/10/jonathan-safran-foer-video-interview-and-reading/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jsf-eating-animals300.jpg\" alt=\"Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\" title=\"Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\" width=\"300\" height=\"325\" class=\"size-full wp-image-20813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>8. Animal Food\u003c/strong>\u003c/p>\n\u003cp>Meat mattered this year. The \u003ca href=\"http://lettuceeatkale.com/2010/a-culinary-confession/\">culinary conversation\u003c/a> among carnivores, omnivores, vegetarians, and vegans continued as people pondered whether they could \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/10/jonathan-safran-foer-video-interview-and-reading/\">morally eat sustainably, humanely-raised animals\u003c/a> and wrestled with \u003ca href=\"http://www.salon.com/food/francis_lam/2010/08/18/meaning_of_meat_eating\">conflicted or confused feelings\u003c/a> about carnal consumption. Now more than ever, how much and what kind of meat we eat reflects our ethics, environmental values, economic status, as well as class, culture, and convenience.\u003c/p>\n\u003cp>That said, \u003ca href=\"http://www.salon.com/food/feature/2010/03/11/rock_star_butcher_parties\">butchers made a comeback\u003c/a>, hosting \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/23/the-butcher-the-chef-and-the-goat/\">cleaving parties\u003c/a> from coast to coast. Meanwhile, the \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Monday\u003c/a> campaign, which asks folks to forgo meat once a week for health and the environment, garnered the endorsement of celebrity chef \u003ca href=\"http://www.huffingtonpost.com/chris-elam/mario-batali-meatless-mon_b_557589.html\">Mario Batali\u003c/a>, long-known for serving plates laden with animal protein.\u003c/p>\n\u003cp>And in \u003ca href=\"http://www.culinate.com/books/book_excerpts/the_butcher_and_the_vegetarian\">books\u003c/a> and \u003ca href=\"http://www.salon.com/food/feature/2010/08/24/vegetarian_lover_foie_gras_open2010\">online\u003c/a> vegetarian gals chronicled their carnal adventures as they discovered the joys of the flesh.\u003c/p>\n\u003cp>Then, just as the year drew to a close, \u003cem>\u003ca href=\"http://nymag.com/restaurants/features/69369/\">New York Magazine\u003c/a>\u003c/em> announced that vegetables are the new meat, despite \u003ca href=\"http://www.nytimes.com/2010/09/25/health/policy/25vegetables.html\">significant evidence to the contrary\u003c/a>. Make of that what you will.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> A queen of vegetarian cuisine, East Bay resident \u003ca href=\"http://www.molliekatzen.com\">Mollie Katzen\u003c/a>, came out with a cookbook that included meat dishes, a decision she found herself explaining in \u003ca href=\"http://civileats.com/2010/03/18/the-radical-necessity-of-cooking-mollie-katzen-vegetablist\">every interview\u003c/a> about \u003cem>Get Cooking\u003c/em>.\u003c/p>\n\u003cp>While across the bridge the butcher's shop in Bernal Heights \u003ca href=\"http://avedanos.com\">Avedano's Holly Park Market\u003c/a>, run by a gaggle of self-taught gals, typifies the new-style yet old-fashioned meat market, offering cleaving classes using traditional tools and selling only local, sustainable meats. And the \u003ca href=\"http://www.meatlessmonday.com/oakland-schools-go-mm/\">Oakland Unified School District\u003c/a> hopped on the Meatless Monday bandwagon.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20809\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/macaron300.jpg\" alt=\"macarons - Photo by Stephanie Stiavetti\" title=\"macarons - Photo by Stephanie Stiavetti\" width=\"300\" height=\"187\" class=\"size-full wp-image-20809\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macarons - Photo by Stephanie Stiavetti\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>9. Sweet Food\u003c/strong>\u003c/p>\n\u003cp>Now to dessert (with all due respect to the First Lady). Move over cupcakes macarons are the new trend treat.\u003c/p>\n\u003cp>\u003cem> \u003ca href=\"http://online.wsj.com/article/SB10001424052748704269004575073843836895952.html\">The Wall Street Journal\u003c/a> \u003c/em>reported on French fretting that these formerly high-end confections (not to be confused with chewy coconut sweets with a similar spelling known as macaroons) are finding their way onto shelves at such mainstream American stores as Whole Foods and Trader Joe's. The soft, sandwich-like cookie, which resembles a pastel-hued minature hamburger, has also been popping up in patisseries and restaurant menus around the country. Natch, the blogosphere weighed in, with negative reviews for the meringue-style pastries on offer at Starbucks, and \u003ca href=\"http://www.frenchtwistdc.com/2010/12/bye-bye-macarons-bonjour-cupcakes.html\">an amusing update that cupcakes are the new macarons in Paris\u003c/a>. Go figure. For you D.I.Y.ers: Pastry chef Hisako Ogita's \u003cem>\u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8167/title,I-Love-Macarons/\">I Love Macarons\u003c/a>\u003c/em> details \u003ca href=\"http://www.thegoodtastereview.com/2010/i-heart-macarons-by-hisako-ogita/\">how to make\u003c/a> the crunchy and chewy morsels at home.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> These dainty nibbles can be found in Bay Area bakeries including \u003ca href=\"http://miettecakes.com\">Miette\u003c/a> in the Ferry Building, \u003ca href=\"http://paulettemacarons.com\">Paulette\u003c/a> in Hayes Valley, \u003ca href=\"http://pamplemoussecakes.com\">Pamplemousse\u003c/a> in Redwood City, and \u003ca href=\"http://bouchonbakery.com\">Bouchon Bakery\u003c/a> in Yountville.\u003c/p>\n\u003cp>Bay Area Bites blogger \u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\">Stephanie Stiavetti\u003c/a> sung the praises of these egg white, ground almonds, and sugar concoctions in a week's worth of recipe posts on her own blog.\u003c/p>\n\u003cp>\u003ca href=\"http://www.facebook.com/pages/Bay-Area-Bites/137008446337124\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bab-facebook300.jpg\" alt=\"Bay Area Bites Facebook page\" title=\"Bay Area Bites Facebook page\" width=\"300\" height=\"216\" class=\"alignleft size-full wp-image-20806\">\u003c/a>\u003cstrong>10. Virtual Food\u003c/strong>\u003c/p>\n\u003cp>Social media and cyberspace continued to impact food consumption. As noted previously (see item #5 in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">Part One\u003c/a>), Twitter + new wave food trucks = content consumers and cooks. Everyone seemed very app-y happy, with \u003ca href=\"http://itunes.apple.com/us/app/how-to-cook-everything/id367690249?mt=8\">Mark Bittman\u003c/a>, the \u003ca href=\"http://multivu.prnewswire.com/mnr/foodnetwork/46440/\">Food Network\u003c/a>, and even \u003cem>\u003ca href=\"http://eater.com/archives/2010/09/23/gourmet-live-gourmet-magazine-reborn-on-the-ipad.php\">Gourmet\u003c/a>\u003c/em> (R.I.P.) embracing the new technology. Not all old-school media, though, marveled at the development. (\u003ca href=\"http://www.observer.com/2010/media/gourmet-lives-pity-says-ruth-reichl\">Ruth Reichl\u003c/a>, writing on Twitter, ironically, called the move a \"pity.\") Regardless, cooking, eating, and drinking apps found fans: There are apps for \u003ca href=\"http://mashable.com/2010/11/15/apps-for-wine-enthusiasts\">wine enthusiasts\u003c/a>, \u003ca href=\"http://mashable.com./2010/12/26/healthy-eating-apps/\">environmentally-friendly eaters\u003c/a>, and \u003ca href=\"http://mashable.com/2010/09/29/iphone-apps-global-cuisine\">ethnic edible adventurers\u003c/a>, among other food-focused iFinds. And, although some people doubted it would come to pass, cookbooks made the leap to \u003ca href=\"http://www.davidlebovitz.com/2010/01/e-cookbooks/\">ecookbooks\u003c/a> in a big way in 2010.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Budding Bay Area food businesses turned to social media to cash up their new edible enterprises. Examples include \u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/2010/12/28/oaklands-awaken-cafe-turns-to-social-media-value-accounts-for-pre-opening-fundraising/\">Awaken Cafe\u003c/a> in Oakland, and an \u003ca href=\"http://www.berkeleyside.com/2010/09/10/farmer-seeks-home-for-oil-press/\">olive oil press\u003c/a> and \u003ca href=\"http://www.kickstarter.com/projects/pxdiaz/delphinium-cheese-co-small-batch-artisan-cheese\">cheese-making venture\u003c/a> that utilized Kickstarter to, well, kick start their companies in Berkeley. Early \u003ca href=\"http://vook.com/index.php?dispatch=products.view&product_id=6\">ecookbook\u003c/a> adapters include Marin-based chef \u003ca href=\"http://www.breakawaycook.com\">Eric Gower\u003c/a>.\u003c/p>\n\u003cp>And over at \u003cem>7x7 \u003c/em>food editor \u003ca href=\"http://www.7x7.com/eat-drink/feed-frenzy-sf-suffering-gluttony-food-information\">Sara Deseran\u003c/a> wondered out loud what a lot of local food writers have been thinking: With the explosion in new media -- think Yelpers, bloggers, and Tweeters -- is San Francisco suffering from a gluttony of information on all things edible?\u003c/p>\n\u003cp>What say you readers: Are there too many citizen scribes (not to mention a healthy helping of professional writers) weighing in on the minutia of every meal made in this city? Or does this town have an endless appetite for food news?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And that, folks, was the year in food.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Yesterday on BAB we \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">highlighted the year's food news\u003c/a> in food safety, D.I.Y. food, food politics, school food, and street food.\u003c/em> \u003c/p>\n\u003cp>\u003cem>The top ten for 2010 continues:\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20825\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.phatbeetsproduce.org/about/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/the-beet-crew300.jpg\" alt=\"Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\" title=\"Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\" width=\"300\" height=\"225\" class=\"size-full wp-image-20825\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Phat Beets Produce is a food justice collective in Oakland - the Beet Crew. Photo by Zachary Matthews\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>6. Food Security\u003c/strong>\u003c/p>\n\u003cp>Late in the year in a cover story on class \u003cem>\u003ca href=\"http://www.newsweek.com/2010/11/22/what-food-says-about-class-in-america.html\">Newsweek\u003c/a>\u003c/em> explored the growing gap between the haves and have nots on the food front. \"The Dinner Divide\" noted that we are a nation where \u003ca href=\"http://en.wikipedia.org/wiki/Gourmet_Ghetto\">Gourmet Ghettos\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Food_desert\">food deserts\u003c/a> co-exist, often in close proximity in places like the Bay Area. The sad truth is that while many of us indulge our \"passion\" for local, organic chow, an increasingly larger group of Americans simply don't have access to enough healthy food to eat. Meanwhile, another European is attempting to help Americans in need feed themselves, namely Spanish native and James Beard Award-winning chef \u003ca href=\"http://www.josemadeinspain.com/bio.htm\">Jose Andres\u003c/a>, who heads up the nonprofit \u003ca href=\"http://dccentralkitchen.org/\">DC Central Kitchen\u003c/a>, which offers professional culinary training for formerly homeless, addicted, or imprisoned adults.\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> Actor Dan Hoyle skewered, among other things, hipster San Franciscans obsession with pristine produce with a politically-correct pedigree in his solo show at The Marsh \u003ca href=\"http://www.themarsh.org/dan_hoyle_real_americans.html\">The Real Americans\u003c/a>. Meanwhile, \u003ca href=\"http://phatbeetsproduce.org/\">Phat Beets Produce\u003c/a>, a volunteer-run collective, launched a \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/09/14/community_supported-agriculture/\">Community Supported Agriculture\u003c/a> (CSA) box, nicknamed the \"Beet Box,\" in Oakland, to help under-supported small farmers and get produce to people who don't live near a farmers' market.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20822\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/07/mario-batalis-eataly-a-visual-tour/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/eataly300.jpg\" alt=\"Eataly in NYC. Photo by Megan Gordon\" title=\"Eataly in NYC. Photo by Megan Gordon\" width=\"300\" height=\"212\" class=\"size-full wp-image-20822\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eataly in NYC. Photo by Megan Gordon\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>7. New York Food\u003c/strong>\u003c/p>\n\u003cp>Lest this list be accused of being too parochial, let's turn our attention to food news out of New York City this year. There was lots, much of it of a legislative nature. Depending on your perspective, Mayor Michael Bloomberg is either a crusader for the people's health or a publicly-funded no-fun-nik: The city took \u003ca href=\"http://cityroom.blogs.nytimes.com/2010/01/11/city-unveils-plan-to-trim-food-industrys-use-of-salt/\">a stand on sodium\u003c/a>, introduced \u003ca href=\"http://www.nytimes.com/2010/07/28/nyregion/28inspect.html\">letter grades to evaluate restaurant cleanliness\u003c/a>, tried to \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=130407221\">prevent food stamps recipients from using benefits to sip soda\u003c/a>, a \u003ca href=\"http://civileats.com/2010/10/08/banning-soda-for-food-stamps-raises-tough-questions/\">controversial move\u003c/a> (even among anti-hunger and public health advocates) and \u003ca href=\"http://blogs.villagevoice.com/runninscared/2010/11/four_loko_banne.php\">outlawed alcoholic energy drink Four Loko\u003c/a>. Furthermore, a \u003ca href=\"http://health.usnews.com/health-news/blogs/on-fitness/2010/03/22/calorie-counts-on-restaurant-menus-as-part-of-health-reform.html\">calorie count initiative in restaurants\u003c/a> begun in the Big Apple went national on menus across the country this year.\u003c/p>\n\u003cp>There was fun stuff too: Hello \u003ca href=\"http://www.nypost.com/p/lifestyle/food/welcome_to_eataly_G5QHOIVyNtzG44tyFb5GVM\">Eataly\u003c/a>, a high-end food emporium boasting all things Italian, launched late summer by the city's reigning food Mafia, covered in a photographic homage recently on Bay Area Bites by \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/12/07/mario-batalis-eataly-a-visual-tour/\">Megan Gordon\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> San Franciscans welcomed Manhattan transplant \u003ca href=\"http://sanfrancisco.grubstreet.com/2010/08/anthony_mangieri_aiming_to_ope.html\">Anthony Mangieri\u003c/a> and his much-lauded \u003ca href=\"http://www.unapizza.com/sf/\">Una Pizza Napoletana\u003c/a> to town.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20813\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/10/jonathan-safran-foer-video-interview-and-reading/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jsf-eating-animals300.jpg\" alt=\"Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\" title=\"Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\" width=\"300\" height=\"325\" class=\"size-full wp-image-20813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jonathan Safran Foer at KQED holding his book, Eating Animals. Photo by Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>8. Animal Food\u003c/strong>\u003c/p>\n\u003cp>Meat mattered this year. The \u003ca href=\"http://lettuceeatkale.com/2010/a-culinary-confession/\">culinary conversation\u003c/a> among carnivores, omnivores, vegetarians, and vegans continued as people pondered whether they could \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/10/jonathan-safran-foer-video-interview-and-reading/\">morally eat sustainably, humanely-raised animals\u003c/a> and wrestled with \u003ca href=\"http://www.salon.com/food/francis_lam/2010/08/18/meaning_of_meat_eating\">conflicted or confused feelings\u003c/a> about carnal consumption. Now more than ever, how much and what kind of meat we eat reflects our ethics, environmental values, economic status, as well as class, culture, and convenience.\u003c/p>\n\u003cp>That said, \u003ca href=\"http://www.salon.com/food/feature/2010/03/11/rock_star_butcher_parties\">butchers made a comeback\u003c/a>, hosting \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/23/the-butcher-the-chef-and-the-goat/\">cleaving parties\u003c/a> from coast to coast. Meanwhile, the \u003ca href=\"http://www.meatlessmonday.com/\">Meatless Monday\u003c/a> campaign, which asks folks to forgo meat once a week for health and the environment, garnered the endorsement of celebrity chef \u003ca href=\"http://www.huffingtonpost.com/chris-elam/mario-batali-meatless-mon_b_557589.html\">Mario Batali\u003c/a>, long-known for serving plates laden with animal protein.\u003c/p>\n\u003cp>And in \u003ca href=\"http://www.culinate.com/books/book_excerpts/the_butcher_and_the_vegetarian\">books\u003c/a> and \u003ca href=\"http://www.salon.com/food/feature/2010/08/24/vegetarian_lover_foie_gras_open2010\">online\u003c/a> vegetarian gals chronicled their carnal adventures as they discovered the joys of the flesh.\u003c/p>\n\u003cp>Then, just as the year drew to a close, \u003cem>\u003ca href=\"http://nymag.com/restaurants/features/69369/\">New York Magazine\u003c/a>\u003c/em> announced that vegetables are the new meat, despite \u003ca href=\"http://www.nytimes.com/2010/09/25/health/policy/25vegetables.html\">significant evidence to the contrary\u003c/a>. Make of that what you will.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> A queen of vegetarian cuisine, East Bay resident \u003ca href=\"http://www.molliekatzen.com\">Mollie Katzen\u003c/a>, came out with a cookbook that included meat dishes, a decision she found herself explaining in \u003ca href=\"http://civileats.com/2010/03/18/the-radical-necessity-of-cooking-mollie-katzen-vegetablist\">every interview\u003c/a> about \u003cem>Get Cooking\u003c/em>.\u003c/p>\n\u003cp>While across the bridge the butcher's shop in Bernal Heights \u003ca href=\"http://avedanos.com\">Avedano's Holly Park Market\u003c/a>, run by a gaggle of self-taught gals, typifies the new-style yet old-fashioned meat market, offering cleaving classes using traditional tools and selling only local, sustainable meats. And the \u003ca href=\"http://www.meatlessmonday.com/oakland-schools-go-mm/\">Oakland Unified School District\u003c/a> hopped on the Meatless Monday bandwagon.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20809\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/macaron300.jpg\" alt=\"macarons - Photo by Stephanie Stiavetti\" title=\"macarons - Photo by Stephanie Stiavetti\" width=\"300\" height=\"187\" class=\"size-full wp-image-20809\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Macarons - Photo by Stephanie Stiavetti\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>9. Sweet Food\u003c/strong>\u003c/p>\n\u003cp>Now to dessert (with all due respect to the First Lady). Move over cupcakes macarons are the new trend treat.\u003c/p>\n\u003cp>\u003cem> \u003ca href=\"http://online.wsj.com/article/SB10001424052748704269004575073843836895952.html\">The Wall Street Journal\u003c/a> \u003c/em>reported on French fretting that these formerly high-end confections (not to be confused with chewy coconut sweets with a similar spelling known as macaroons) are finding their way onto shelves at such mainstream American stores as Whole Foods and Trader Joe's. The soft, sandwich-like cookie, which resembles a pastel-hued minature hamburger, has also been popping up in patisseries and restaurant menus around the country. Natch, the blogosphere weighed in, with negative reviews for the meringue-style pastries on offer at Starbucks, and \u003ca href=\"http://www.frenchtwistdc.com/2010/12/bye-bye-macarons-bonjour-cupcakes.html\">an amusing update that cupcakes are the new macarons in Paris\u003c/a>. Go figure. For you D.I.Y.ers: Pastry chef Hisako Ogita's \u003cem>\u003ca href=\"http://www.chroniclebooks.com/index/main,book-info/store,books/products_id,8167/title,I-Love-Macarons/\">I Love Macarons\u003c/a>\u003c/em> details \u003ca href=\"http://www.thegoodtastereview.com/2010/i-heart-macarons-by-hisako-ogita/\">how to make\u003c/a> the crunchy and chewy morsels at home.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> These dainty nibbles can be found in Bay Area bakeries including \u003ca href=\"http://miettecakes.com\">Miette\u003c/a> in the Ferry Building, \u003ca href=\"http://paulettemacarons.com\">Paulette\u003c/a> in Hayes Valley, \u003ca href=\"http://pamplemoussecakes.com\">Pamplemousse\u003c/a> in Redwood City, and \u003ca href=\"http://bouchonbakery.com\">Bouchon Bakery\u003c/a> in Yountville.\u003c/p>\n\u003cp>Bay Area Bites blogger \u003ca href=\"http://www.wasabimon.com/archive/welcome-to-macaron-week/\">Stephanie Stiavetti\u003c/a> sung the praises of these egg white, ground almonds, and sugar concoctions in a week's worth of recipe posts on her own blog.\u003c/p>\n\u003cp>\u003ca href=\"http://www.facebook.com/pages/Bay-Area-Bites/137008446337124\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/bab-facebook300.jpg\" alt=\"Bay Area Bites Facebook page\" title=\"Bay Area Bites Facebook page\" width=\"300\" height=\"216\" class=\"alignleft size-full wp-image-20806\">\u003c/a>\u003cstrong>10. Virtual Food\u003c/strong>\u003c/p>\n\u003cp>Social media and cyberspace continued to impact food consumption. As noted previously (see item #5 in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/01/ten-top-food-stories-of-2010part-one/\">Part One\u003c/a>), Twitter + new wave food trucks = content consumers and cooks. Everyone seemed very app-y happy, with \u003ca href=\"http://itunes.apple.com/us/app/how-to-cook-everything/id367690249?mt=8\">Mark Bittman\u003c/a>, the \u003ca href=\"http://multivu.prnewswire.com/mnr/foodnetwork/46440/\">Food Network\u003c/a>, and even \u003cem>\u003ca href=\"http://eater.com/archives/2010/09/23/gourmet-live-gourmet-magazine-reborn-on-the-ipad.php\">Gourmet\u003c/a>\u003c/em> (R.I.P.) embracing the new technology. Not all old-school media, though, marveled at the development. (\u003ca href=\"http://www.observer.com/2010/media/gourmet-lives-pity-says-ruth-reichl\">Ruth Reichl\u003c/a>, writing on Twitter, ironically, called the move a \"pity.\") Regardless, cooking, eating, and drinking apps found fans: There are apps for \u003ca href=\"http://mashable.com/2010/11/15/apps-for-wine-enthusiasts\">wine enthusiasts\u003c/a>, \u003ca href=\"http://mashable.com./2010/12/26/healthy-eating-apps/\">environmentally-friendly eaters\u003c/a>, and \u003ca href=\"http://mashable.com/2010/09/29/iphone-apps-global-cuisine\">ethnic edible adventurers\u003c/a>, among other food-focused iFinds. And, although some people doubted it would come to pass, cookbooks made the leap to \u003ca href=\"http://www.davidlebovitz.com/2010/01/e-cookbooks/\">ecookbooks\u003c/a> in a big way in 2010.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Budding Bay Area food businesses turned to social media to cash up their new edible enterprises. Examples include \u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/2010/12/28/oaklands-awaken-cafe-turns-to-social-media-value-accounts-for-pre-opening-fundraising/\">Awaken Cafe\u003c/a> in Oakland, and an \u003ca href=\"http://www.berkeleyside.com/2010/09/10/farmer-seeks-home-for-oil-press/\">olive oil press\u003c/a> and \u003ca href=\"http://www.kickstarter.com/projects/pxdiaz/delphinium-cheese-co-small-batch-artisan-cheese\">cheese-making venture\u003c/a> that utilized Kickstarter to, well, kick start their companies in Berkeley. Early \u003ca href=\"http://vook.com/index.php?dispatch=products.view&product_id=6\">ecookbook\u003c/a> adapters include Marin-based chef \u003ca href=\"http://www.breakawaycook.com\">Eric Gower\u003c/a>.\u003c/p>\n\u003cp>And over at \u003cem>7x7 \u003c/em>food editor \u003ca href=\"http://www.7x7.com/eat-drink/feed-frenzy-sf-suffering-gluttony-food-information\">Sara Deseran\u003c/a> wondered out loud what a lot of local food writers have been thinking: With the explosion in new media -- think Yelpers, bloggers, and Tweeters -- is San Francisco suffering from a gluttony of information on all things edible?\u003c/p>\n\u003cp>What say you readers: Are there too many citizen scribes (not to mention a healthy helping of professional writers) weighing in on the minutia of every meal made in this city? Or does this town have an endless appetite for food news?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And that, folks, was the year in food.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ten Top Food News Stories of 2010: Part One",
"title": "Ten Top Food News Stories of 2010: Part One",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Food, glorious, food. It's that time of year people: \u003cstrong>Bay Area Bites\u003c/strong> brings you the best in food news for 2010.\u003c/p>\n\u003cp>In this \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/02/ten-top-food-news-stories-of-2010-part-two/\">two-part package\u003c/a>, we look at the national trends and topics that sizzled over the past 12 months and serve up some local flavor on the side.\u003c/p>\n\u003cp>Feel free to weigh in with your own edible highlights from the year that was. In no particular order:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/eggs300.jpg\" alt=\"eggs\" title=\"eggs\" width=\"300\" height=\"199\" class=\"alignleft size-full wp-image-20743\">\u003cstrong>1. Food Safety\u003c/strong>\u003c/p>\n\u003cp>From previous years we've learned that what we eat can make us sick (tainted peanut butter, beef gone bad, and salmonella-laced spinach ring any bells?).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This year's food alerts: A massive \u003ca href=\"http://www.theatlantic.com/food/archive/2010/09/timeline-of-shame-decades-of-decoster-egg-factory-violations/63059/\">egg recall\u003c/a> and lingering questions about health risks associated with \u003ca href=\"http://www.time.com/time/nation/article/0,8599,1996569,00.html\">Gulf seafood\u003c/a>.\u003c/p>\n\u003cp>Thankfully, late in the year Congress passed the \u003ca href=\"http://www.nytimes.com/2010/12/01/health/policy/01food.html?_r=2&hp\">Food Safety Modernization Act\u003c/a> to protect consumers from food products hiding harmful poisons or pathogens like\u003cem> E. coli\u003c/em> and salmonella, a food policy coup that greatly strengthens the Food and Drug Administration's ability to keep unsafe food off supermarket shelves and restaurant plates by \u003ca href=\"http://civileats.com/2010/12/22/food-safety-bill-clears-final-hurdle-heads-to-presidents-desk/\">expanding the agency's recall abilities and access to records\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Bay Area-based media consultant \u003ca href=\"http://twitter.com/NaomiStarkman\">Naomi Starkman\u003c/a> kept the spotlight on potentially dangerous foods for sale in reports on \u003ca href=\"http://civileats.com/2010/12/07/new-tests-reinforce-concerns-about-mercury-in-tuna/\">Civil Eats\u003c/a> and \u003cem>\u003ca href=\"http://www.huffingtonpost.com/naomi-starkman/strawberry-show-down-no-m_b_583424.html\">Huffington Post\u003c/a>\u003c/em>, including a story about a \u003cem>Consumers' Report\u003c/em> study that found \u003ca href=\"http://www.huffingtonpost.com/naomi-starkman/packaged-salad-bacteria-s_b_445275.html\">packaged salad laden with fecal bacteria\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/diy-canning300.jpg\" alt=\"DIY - Canning\" title=\"DIY - Canning\" width=\"300\" height=\"193\" class=\"alignleft size-full wp-image-20749\">\u003cstrong>2. D.I.Y. Food\u003c/strong>\u003c/p>\n\u003cp>Age-old practices such as canning, jamming, foraging, fermenting, growing and gleaning are suddenly new (and cool) again. Chickens are the \u003cem>au courant\u003c/em> backyard animal of choice. And classes in the Domestic Arts all the rage.\u003c/p>\n\u003cp>\u003cem>The New York Times Magazine\u003c/em> traveled west to take \u003ca href=\"http://www.nytimes.com/slideshow/2010/10/10/magazine/food-groups.html\">pretty pictures of urban homesteaders\u003c/a> from the Bay Area, \u003cem>\u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2010/09/07/AR2010090702385.html\">The Washington Post\u003c/a>\u003c/em> chronicled the canning trend long strong here, and \u003cem>Vogue\u003c/em> got down and dirty with city farmer \u003ca href=\"http://ghosttownfarm.wordpress.com\">Novella Carpenter\u003c/a>, who donned a pink cardigan in a concession to fashion for a photo shoot with the stylish mag's scribe \u003ca href=\"http://bspoketailor.com/hamish-bowles-fitted-for-lumatwill-bike-attire/\">Hamish Bowles\u003c/a>. (Carpenter seemed to pop up everywhere last year, including on \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/28/urban-animal-husbandry-on-food-wine-this-week/\">KQED\u003c/a>.)\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> In addition to Novella Carpenter's \u003ca href=\"http://ghosttownfarm.wordpress.com/\">Ghost Town Farm\u003c/a> in Oakland, the Bay Area D.I.Y. brigade created a kind of cottage industry, hawking their homemade wares at venues like \u003ca href=\"http://foragesf.com/market/\">SF Underground Market\u003c/a> (Underground Market \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/29/underground-farmers-market/\">on BAB\u003c/a>) and \u003ca href=\"http://foragesf.com/sf-underground-market-2/east-bay-underground-market-vendors-109/\">East Bay Underground Market\u003c/a>, as well as the \u003ca href=\"http://popupgeneralstore.com/\">Pop-Up General Store\u003c/a>.\u003c/p>\n\u003cp>And they wrote about it too; notable D.I.Y. books this year included \u003ca href=\"http://bluechairfruit.com\">Rachel Saunders'\u003c/a> tome \u003cem>\u003ca href=\"http://cookbooks.andrewsmcmeel.com/?p=3453\">The Blue Chair Jam Cookbook\u003c/a>\u003c/em>, Napa forager \u003ca href=\"http://www.foodandwine.com/articles/foraging-the-next-locavore-fixation\">Connie Green\u003c/a>'s \u003cem>\u003ca href=\"http://booksellers.penguingroup.com/nf/Book/BookDisplay/0,,9780670022267,00.html\">The Wild Table\u003c/a>\u003c/em> (featured on \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/20/the-california-report-the-fine-art-of-foraging/\">The California Report\u003c/a>), and \u003cem>\u003ca href=\"http://vanessabarrington.com/2010/08/diy-delicious-promo-video.html\">D.I.Y. Delicious\u003c/a>\u003c/em> by \u003ca href=\"http://lettuceeatkale.com/2010/vanessa-barrington-the-d-i-y-delicious-diva/\">Vanessa Barrington\u003c/a>. Online, San Francisco's \u003ca href=\"http://hedonia.seantimberlake.com/\">Sean Timberlake\u003c/a> launched \u003ca href=\"http://punkdomestics.com\">Punk Domestics\u003c/a>, a curated space for D.I.Y.-driven cyber self-publishers.\u003c/p>\n\u003cp>Classes in baking, brewing, beekeeping, bottling, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/20/goat-curious-take-urban-goats-101-with-novella-carpenter/\">animal husbandry\u003c/a> and more were in high demand at venues like \u003ca href=\"http://18reasons.org\">18 Reasons\u003c/a>, \u003ca href=\"http://urbankitchensf.org/\">Urban Kitchen SF\u003c/a>, the \u003ca href=\"http://www.iuhoakland.com/\">Institute of Urban Homesteading\u003c/a>, and \u003ca href=\"http://www.biofueloasis.com/?page_id=7\">BioFuel Oasis\u003c/a>, a worker-owned cooperative begun by Carpenter and friends.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20752\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://kitchengardeners.org/white-house-kitchen-garden-campaign\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/obamas-farmers300.jpg\" alt=\"Obama Farmers. Photo collage by Roger Doiron at Eat The View\" title=\"Obama Farmers. Photo collage by Roger Doiron at Eat The View\" width=\"300\" height=\"331\" class=\"size-full wp-image-20752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Obama Farmers. Photo collage by Roger Doiron at Eat The View\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>3. Food Politics\u003c/strong>\u003c/p>\n\u003cp>In an era of identity politics and culture wars, food fights join the fray. What you eat (and what you choose not to consume) speaks volumes about your political persuasions. First Lady Michelle Obama, dubbed America's foodie-in-chief by \u003cem>\u003ca href=\"http://www.theatlantic.com/food/archive/2010/12/the-10-biggest-food-stories-of-2010/67533/\">The Atlantic\u003c/a>\u003c/em>, talked about ending obesity and increasing activity with her \u003ca href=\"http://www.letsmove.gov/\">Let's Move\u003c/a> initiative. She also championed growing food and farmers' markets -- and brought to her kitchen top chefs like \u003ca href=\"http://obamafoodorama.blogspot.com/2010/05/white-house-chef-sam-kass-will-be-on.html\">Sam Kass\u003c/a>. On the other hand, \u003ca href=\"http://rushlimbaugh.com/home/daily/site_110810/content/01125106.guest.html\">Rush Limbaugh \u003c/a>mounted a modern-day \u003ca href=\"http://en.wikipedia.org/wiki/Twinkie_defense\">Twinkie defense\u003c/a> (this time citing the fact that a man lost weight on a diet consisting mostly of the infamous junk food as evidence that all nutrition science is bogus). \u003ca href=\"http://www.theatlanticwire.com/opinions/view/opinion/In-War-Against-the-Obamas-Palin-Drops-Cookie-Bomb-5741\">Sarah Palin\u003c/a> showed up at a Pennsylvania school bearing cookies and \u003ca href=\"http://www.tvsquad.com/2010/12/20/sarah-palin-attacks-michelle-obamas-anti-obesity-campaign-then/\">dished up s'mores at a diner\u003c/a> in a \u003ca href=\"http://fullcomment.nationalpost.com/2010/12/23/sarah-palin-and-michelle-obama-face-off-over-the-right-to-be-fat/\">calculated countermove\u003c/a> to a Michelle Obama dessert comment. Professional rager \u003ca href=\"http://www.foxnews.com/on-air/glenn-beck/index.html\">Glenn Beck\u003c/a> even \u003ca href=\"http://blogs.suntimes.com/sweet/2010/09/glenn_beck_mocks_michelle_obam.html\">weighed in\u003c/a>. Sigh...\u003c/p>\n\u003cp>The task of putting the \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2010/11/26/AR2010112603494.html\">food wars in context\u003c/a> fell to ex-\u003cem>Washington Post\u003c/em> writer Jane Black, who has moved to Huntington, West Virginia with new husband editor Brent Cunningham to see what happens to the community's eating habits now that celebrity chef Jamie Oliver has skipped town.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Taking the happy out of Happy Meals: Outgoing SF Mayor Gavin Newsom vetoed a Board of Supervisors \u003ca href=\"http://articles.sfgate.com/2010-11-13/bay-area/24830064_1_toy-ban-toys-in-kids-meals-vetoes\">ban on plastic toys in fast-food meals\u003c/a>. But the \u003ca href=\"http://www.mercurynews.com/breaking-news/ci_16700620?nclick_check=1\">supes struck back\u003c/a>, ensuring that no child in the city will be tempted to eat junk food simply to get their hands on a cheap trinket that will likely break before you can say Big Mac.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20759\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.jamieoliver.com/campaigns/jamies-food-revolution\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jamie-oliver300.jpg\" alt=\"Jamie Oliver Food Revolution. Photo by Colleen Laffey\" title=\"Jamie Oliver Food Revolution. Photo by Colleen Laffey\" width=\"300\" height=\"225\" class=\"size-full wp-image-20759\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver -- Food Revolution. Photo by Colleen Laffey\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>4. School Food\u003c/strong>\u003c/p>\n\u003cp>For the majority of schoolchildren around the country school lunch sucks. Big time.\u003c/p>\n\u003cp>But change is coming. This year, \u003ca href=\"http://lettuceeatkale.com/2010/jamie-oliver-school-food-revolution-or-reality-tv-rubbish/\">Jamie Oliver\u003c/a> brought his \u003ca href=\"http://www.jamieoliver.com/campaigns/jamies-food-revolution\">Food Revolution\u003c/a> to the States, an anonymous teacher chronicled what she ate every day in her school cafeteria in her blog \u003ca href=\"http://fedupwithschoollunch.blogspot.com\">Fed Up With Lunch\u003c/a>, and President Obama signed into law the much-anticipated \u003ca href=\"http://www.whitehouse.gov/the-press-office/2010/12/13/president-obama-signs-healthy-hunger-free-kids-act-2010-law\">Healthy, Hunger-Free Kids Act of 2010\u003c/a>. The legislation bans some junk food, and gives a small, though historically significant, six-cent increase per child per lunch (the first such boost in the reimbursement rate in 30 years), and there may be \u003ca href=\"http://www.janeblack.net/extra-lunch-money-hidden-in-child-nutrition-bill/\">more lunch money tucked inside the bill to boot\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Veteran school food reformer \u003ca href=\"http://www.theatlantic.com/food/archive/2010/09/berkeleys-new-school-food-study-a-victory-for-alice-waters/63465\">Alice Waters\u003c/a> claimed victory for her \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard\u003c/a> model following the results of a study on Berkeley's \u003ca href=\"http://www.schoollunchinitiative.org/\">School Lunch Initiative\u003c/a> from \u003ca href=\"http://cwh.berkeley.edu/center/reports_briefs\">University of California at Berkeley researchers\u003c/a>.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20746\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.facebook.com/ChairmanBao\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/streetfood300.jpg\" alt=\"street food - chairman bao truck in san francisco\" title=\"street food - chairman bao truck in san francisco\" width=\"300\" height=\"172\" class=\"size-full wp-image-20746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chairman Bao truck in San Francisco\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>5. Street Food\u003c/strong>\u003c/p>\n\u003cp>Fueled by \u003ca href=\"http://articles.sfgate.com/2010-07-01/business/21933225_1_twitter-and-facebook-mobile-food-food-vendors\">Twitter feeds\u003c/a>, gourmet grub on the go continued to attract a growing following around the country as food trucks hit the streets in increasingly more legitimate ways, boasting inspired names and bright colors, to wit \u003ca href=\"http://thebestwurst.com\">The Best Wurst\u003c/a> in Austin, \u003ca href=\"http://www.biggayicecreamtruck.com/about/\">Big Gay Ice Cream Truck\u003c/a> in New York City, and \u003ca href=\"http://www.facebook.com/ChairmanBao?v+app_6009294086\">Chairman Bao\u003c/a> in San Francisco.\u003c/p>\n\u003cp>Food trucks went a step further in size, too, with the introduction of \u003cem>bustaurants\u003c/em>, stripped former public transit buses reconfigured as a mobile kitchen, and, in some cases, even offering eat-in seating. In L.A. the double decker \u003ca href=\"http://worldfare.com\">Worldfare\u003c/a> dished up ethnic eats, while closer to home \u003ca href=\"http://eatletruc.com/index.html\">Le Truc\u003c/a> in San Francisco served up gastro-pub fare, and \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/04/diamond_lils_coming_out_party.php\">Diamond Lil \u003c/a>debuted to a small crowd and a camera crew.\u003c/p>\n\u003cp>Los Angeles officials announced it \u003ca href=\"http://articles.latimes.com/2010/nov/10/local/la-me-1111-food-trucks-m\">may regulate mobile carts\u003c/a>, a move that could see \u003ca href=\"http://www.nytimes.com/2010/10/12/us/12trucks.html?ref=foodsafety\">other cities follow suit\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> With mild-mannered accountant \u003ca href=\"http://sf.eater.com/archives/2010/10/20/off_the_grids_matt_cohen_talks_street_food_the_underrated_illegal_and_unreleased.php\">Matt Cohen\u003c/a> at the helm, the mobile food fest \u003ca href=\"http://offthegridsf.com\">Off the Grid\u003c/a> launched in Fort Mason and sprouted several neighborhood locations, including Golden Gate Park, McCoppin Hub, Civic Center, and UN Plaza. Officials in San Francisco \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/12/the_year_in_food_street_food_g.php\">passed reforms\u003c/a> making it easier and cheaper for mobile vendors to serve street eats, while in the East Bay the city of \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/09/is_emeryville_poised_to_kill_i.php\">Emeryville saw pushback\u003c/a> from local brick-and-mortar businesses and \u003ca href=\"http://www.berkeleyside.com/2010/10/18/17532\">Berkeley residents bemoaned\u003c/a> missing out on most of the mobile food fun (for now).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Check BAB tomorrow for the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/02/ten-top-food-news-stories-of-2010-part-two/\">rest of the best of 2010 food news\u003c/a>.\u003c/strong>\u003c/p>\n\n",
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"excerpt": "Food, glorious, food. It's that time of year people: \u003cstrong>Bay Area Bites\u003c/strong> brings you the best in food news for 2010.\r\n\r\nIn this two-part package, we look at the national trends and topics that sizzled over the past 12 months and serve up some local flavor on the side.\r\n\r\nFeel free to weigh in with your own edible highlights from the year that was.",
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"description": "Food, glorious, food. It's that time of year people: Bay Area Bites brings you the best in food news for 2010.\r\n\r\nIn this two-part package, we look at the national trends and topics that sizzled over the past 12 months and serve up some local flavor on the side.\r\n\r\nFeel free to weigh in with your own edible highlights from the year that was.",
"title": "Ten Top Food News Stories of 2010: Part One | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Food, glorious, food. It's that time of year people: \u003cstrong>Bay Area Bites\u003c/strong> brings you the best in food news for 2010.\u003c/p>\n\u003cp>In this \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/02/ten-top-food-news-stories-of-2010-part-two/\">two-part package\u003c/a>, we look at the national trends and topics that sizzled over the past 12 months and serve up some local flavor on the side.\u003c/p>\n\u003cp>Feel free to weigh in with your own edible highlights from the year that was. In no particular order:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/eggs300.jpg\" alt=\"eggs\" title=\"eggs\" width=\"300\" height=\"199\" class=\"alignleft size-full wp-image-20743\">\u003cstrong>1. Food Safety\u003c/strong>\u003c/p>\n\u003cp>From previous years we've learned that what we eat can make us sick (tainted peanut butter, beef gone bad, and salmonella-laced spinach ring any bells?).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This year's food alerts: A massive \u003ca href=\"http://www.theatlantic.com/food/archive/2010/09/timeline-of-shame-decades-of-decoster-egg-factory-violations/63059/\">egg recall\u003c/a> and lingering questions about health risks associated with \u003ca href=\"http://www.time.com/time/nation/article/0,8599,1996569,00.html\">Gulf seafood\u003c/a>.\u003c/p>\n\u003cp>Thankfully, late in the year Congress passed the \u003ca href=\"http://www.nytimes.com/2010/12/01/health/policy/01food.html?_r=2&hp\">Food Safety Modernization Act\u003c/a> to protect consumers from food products hiding harmful poisons or pathogens like\u003cem> E. coli\u003c/em> and salmonella, a food policy coup that greatly strengthens the Food and Drug Administration's ability to keep unsafe food off supermarket shelves and restaurant plates by \u003ca href=\"http://civileats.com/2010/12/22/food-safety-bill-clears-final-hurdle-heads-to-presidents-desk/\">expanding the agency's recall abilities and access to records\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Bay Area-based media consultant \u003ca href=\"http://twitter.com/NaomiStarkman\">Naomi Starkman\u003c/a> kept the spotlight on potentially dangerous foods for sale in reports on \u003ca href=\"http://civileats.com/2010/12/07/new-tests-reinforce-concerns-about-mercury-in-tuna/\">Civil Eats\u003c/a> and \u003cem>\u003ca href=\"http://www.huffingtonpost.com/naomi-starkman/strawberry-show-down-no-m_b_583424.html\">Huffington Post\u003c/a>\u003c/em>, including a story about a \u003cem>Consumers' Report\u003c/em> study that found \u003ca href=\"http://www.huffingtonpost.com/naomi-starkman/packaged-salad-bacteria-s_b_445275.html\">packaged salad laden with fecal bacteria\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/diy-canning300.jpg\" alt=\"DIY - Canning\" title=\"DIY - Canning\" width=\"300\" height=\"193\" class=\"alignleft size-full wp-image-20749\">\u003cstrong>2. D.I.Y. Food\u003c/strong>\u003c/p>\n\u003cp>Age-old practices such as canning, jamming, foraging, fermenting, growing and gleaning are suddenly new (and cool) again. Chickens are the \u003cem>au courant\u003c/em> backyard animal of choice. And classes in the Domestic Arts all the rage.\u003c/p>\n\u003cp>\u003cem>The New York Times Magazine\u003c/em> traveled west to take \u003ca href=\"http://www.nytimes.com/slideshow/2010/10/10/magazine/food-groups.html\">pretty pictures of urban homesteaders\u003c/a> from the Bay Area, \u003cem>\u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2010/09/07/AR2010090702385.html\">The Washington Post\u003c/a>\u003c/em> chronicled the canning trend long strong here, and \u003cem>Vogue\u003c/em> got down and dirty with city farmer \u003ca href=\"http://ghosttownfarm.wordpress.com\">Novella Carpenter\u003c/a>, who donned a pink cardigan in a concession to fashion for a photo shoot with the stylish mag's scribe \u003ca href=\"http://bspoketailor.com/hamish-bowles-fitted-for-lumatwill-bike-attire/\">Hamish Bowles\u003c/a>. (Carpenter seemed to pop up everywhere last year, including on \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/28/urban-animal-husbandry-on-food-wine-this-week/\">KQED\u003c/a>.)\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> In addition to Novella Carpenter's \u003ca href=\"http://ghosttownfarm.wordpress.com/\">Ghost Town Farm\u003c/a> in Oakland, the Bay Area D.I.Y. brigade created a kind of cottage industry, hawking their homemade wares at venues like \u003ca href=\"http://foragesf.com/market/\">SF Underground Market\u003c/a> (Underground Market \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/29/underground-farmers-market/\">on BAB\u003c/a>) and \u003ca href=\"http://foragesf.com/sf-underground-market-2/east-bay-underground-market-vendors-109/\">East Bay Underground Market\u003c/a>, as well as the \u003ca href=\"http://popupgeneralstore.com/\">Pop-Up General Store\u003c/a>.\u003c/p>\n\u003cp>And they wrote about it too; notable D.I.Y. books this year included \u003ca href=\"http://bluechairfruit.com\">Rachel Saunders'\u003c/a> tome \u003cem>\u003ca href=\"http://cookbooks.andrewsmcmeel.com/?p=3453\">The Blue Chair Jam Cookbook\u003c/a>\u003c/em>, Napa forager \u003ca href=\"http://www.foodandwine.com/articles/foraging-the-next-locavore-fixation\">Connie Green\u003c/a>'s \u003cem>\u003ca href=\"http://booksellers.penguingroup.com/nf/Book/BookDisplay/0,,9780670022267,00.html\">The Wild Table\u003c/a>\u003c/em> (featured on \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/20/the-california-report-the-fine-art-of-foraging/\">The California Report\u003c/a>), and \u003cem>\u003ca href=\"http://vanessabarrington.com/2010/08/diy-delicious-promo-video.html\">D.I.Y. Delicious\u003c/a>\u003c/em> by \u003ca href=\"http://lettuceeatkale.com/2010/vanessa-barrington-the-d-i-y-delicious-diva/\">Vanessa Barrington\u003c/a>. Online, San Francisco's \u003ca href=\"http://hedonia.seantimberlake.com/\">Sean Timberlake\u003c/a> launched \u003ca href=\"http://punkdomestics.com\">Punk Domestics\u003c/a>, a curated space for D.I.Y.-driven cyber self-publishers.\u003c/p>\n\u003cp>Classes in baking, brewing, beekeeping, bottling, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/20/goat-curious-take-urban-goats-101-with-novella-carpenter/\">animal husbandry\u003c/a> and more were in high demand at venues like \u003ca href=\"http://18reasons.org\">18 Reasons\u003c/a>, \u003ca href=\"http://urbankitchensf.org/\">Urban Kitchen SF\u003c/a>, the \u003ca href=\"http://www.iuhoakland.com/\">Institute of Urban Homesteading\u003c/a>, and \u003ca href=\"http://www.biofueloasis.com/?page_id=7\">BioFuel Oasis\u003c/a>, a worker-owned cooperative begun by Carpenter and friends.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20752\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://kitchengardeners.org/white-house-kitchen-garden-campaign\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/obamas-farmers300.jpg\" alt=\"Obama Farmers. Photo collage by Roger Doiron at Eat The View\" title=\"Obama Farmers. Photo collage by Roger Doiron at Eat The View\" width=\"300\" height=\"331\" class=\"size-full wp-image-20752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Obama Farmers. Photo collage by Roger Doiron at Eat The View\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>3. Food Politics\u003c/strong>\u003c/p>\n\u003cp>In an era of identity politics and culture wars, food fights join the fray. What you eat (and what you choose not to consume) speaks volumes about your political persuasions. First Lady Michelle Obama, dubbed America's foodie-in-chief by \u003cem>\u003ca href=\"http://www.theatlantic.com/food/archive/2010/12/the-10-biggest-food-stories-of-2010/67533/\">The Atlantic\u003c/a>\u003c/em>, talked about ending obesity and increasing activity with her \u003ca href=\"http://www.letsmove.gov/\">Let's Move\u003c/a> initiative. She also championed growing food and farmers' markets -- and brought to her kitchen top chefs like \u003ca href=\"http://obamafoodorama.blogspot.com/2010/05/white-house-chef-sam-kass-will-be-on.html\">Sam Kass\u003c/a>. On the other hand, \u003ca href=\"http://rushlimbaugh.com/home/daily/site_110810/content/01125106.guest.html\">Rush Limbaugh \u003c/a>mounted a modern-day \u003ca href=\"http://en.wikipedia.org/wiki/Twinkie_defense\">Twinkie defense\u003c/a> (this time citing the fact that a man lost weight on a diet consisting mostly of the infamous junk food as evidence that all nutrition science is bogus). \u003ca href=\"http://www.theatlanticwire.com/opinions/view/opinion/In-War-Against-the-Obamas-Palin-Drops-Cookie-Bomb-5741\">Sarah Palin\u003c/a> showed up at a Pennsylvania school bearing cookies and \u003ca href=\"http://www.tvsquad.com/2010/12/20/sarah-palin-attacks-michelle-obamas-anti-obesity-campaign-then/\">dished up s'mores at a diner\u003c/a> in a \u003ca href=\"http://fullcomment.nationalpost.com/2010/12/23/sarah-palin-and-michelle-obama-face-off-over-the-right-to-be-fat/\">calculated countermove\u003c/a> to a Michelle Obama dessert comment. Professional rager \u003ca href=\"http://www.foxnews.com/on-air/glenn-beck/index.html\">Glenn Beck\u003c/a> even \u003ca href=\"http://blogs.suntimes.com/sweet/2010/09/glenn_beck_mocks_michelle_obam.html\">weighed in\u003c/a>. Sigh...\u003c/p>\n\u003cp>The task of putting the \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2010/11/26/AR2010112603494.html\">food wars in context\u003c/a> fell to ex-\u003cem>Washington Post\u003c/em> writer Jane Black, who has moved to Huntington, West Virginia with new husband editor Brent Cunningham to see what happens to the community's eating habits now that celebrity chef Jamie Oliver has skipped town.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Taking the happy out of Happy Meals: Outgoing SF Mayor Gavin Newsom vetoed a Board of Supervisors \u003ca href=\"http://articles.sfgate.com/2010-11-13/bay-area/24830064_1_toy-ban-toys-in-kids-meals-vetoes\">ban on plastic toys in fast-food meals\u003c/a>. But the \u003ca href=\"http://www.mercurynews.com/breaking-news/ci_16700620?nclick_check=1\">supes struck back\u003c/a>, ensuring that no child in the city will be tempted to eat junk food simply to get their hands on a cheap trinket that will likely break before you can say Big Mac.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20759\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.jamieoliver.com/campaigns/jamies-food-revolution\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jamie-oliver300.jpg\" alt=\"Jamie Oliver Food Revolution. Photo by Colleen Laffey\" title=\"Jamie Oliver Food Revolution. Photo by Colleen Laffey\" width=\"300\" height=\"225\" class=\"size-full wp-image-20759\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver -- Food Revolution. Photo by Colleen Laffey\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>4. School Food\u003c/strong>\u003c/p>\n\u003cp>For the majority of schoolchildren around the country school lunch sucks. Big time.\u003c/p>\n\u003cp>But change is coming. This year, \u003ca href=\"http://lettuceeatkale.com/2010/jamie-oliver-school-food-revolution-or-reality-tv-rubbish/\">Jamie Oliver\u003c/a> brought his \u003ca href=\"http://www.jamieoliver.com/campaigns/jamies-food-revolution\">Food Revolution\u003c/a> to the States, an anonymous teacher chronicled what she ate every day in her school cafeteria in her blog \u003ca href=\"http://fedupwithschoollunch.blogspot.com\">Fed Up With Lunch\u003c/a>, and President Obama signed into law the much-anticipated \u003ca href=\"http://www.whitehouse.gov/the-press-office/2010/12/13/president-obama-signs-healthy-hunger-free-kids-act-2010-law\">Healthy, Hunger-Free Kids Act of 2010\u003c/a>. The legislation bans some junk food, and gives a small, though historically significant, six-cent increase per child per lunch (the first such boost in the reimbursement rate in 30 years), and there may be \u003ca href=\"http://www.janeblack.net/extra-lunch-money-hidden-in-child-nutrition-bill/\">more lunch money tucked inside the bill to boot\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Veteran school food reformer \u003ca href=\"http://www.theatlantic.com/food/archive/2010/09/berkeleys-new-school-food-study-a-victory-for-alice-waters/63465\">Alice Waters\u003c/a> claimed victory for her \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard\u003c/a> model following the results of a study on Berkeley's \u003ca href=\"http://www.schoollunchinitiative.org/\">School Lunch Initiative\u003c/a> from \u003ca href=\"http://cwh.berkeley.edu/center/reports_briefs\">University of California at Berkeley researchers\u003c/a>.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20746\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.facebook.com/ChairmanBao\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/streetfood300.jpg\" alt=\"street food - chairman bao truck in san francisco\" title=\"street food - chairman bao truck in san francisco\" width=\"300\" height=\"172\" class=\"size-full wp-image-20746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chairman Bao truck in San Francisco\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>5. Street Food\u003c/strong>\u003c/p>\n\u003cp>Fueled by \u003ca href=\"http://articles.sfgate.com/2010-07-01/business/21933225_1_twitter-and-facebook-mobile-food-food-vendors\">Twitter feeds\u003c/a>, gourmet grub on the go continued to attract a growing following around the country as food trucks hit the streets in increasingly more legitimate ways, boasting inspired names and bright colors, to wit \u003ca href=\"http://thebestwurst.com\">The Best Wurst\u003c/a> in Austin, \u003ca href=\"http://www.biggayicecreamtruck.com/about/\">Big Gay Ice Cream Truck\u003c/a> in New York City, and \u003ca href=\"http://www.facebook.com/ChairmanBao?v+app_6009294086\">Chairman Bao\u003c/a> in San Francisco.\u003c/p>\n\u003cp>Food trucks went a step further in size, too, with the introduction of \u003cem>bustaurants\u003c/em>, stripped former public transit buses reconfigured as a mobile kitchen, and, in some cases, even offering eat-in seating. In L.A. the double decker \u003ca href=\"http://worldfare.com\">Worldfare\u003c/a> dished up ethnic eats, while closer to home \u003ca href=\"http://eatletruc.com/index.html\">Le Truc\u003c/a> in San Francisco served up gastro-pub fare, and \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/04/diamond_lils_coming_out_party.php\">Diamond Lil \u003c/a>debuted to a small crowd and a camera crew.\u003c/p>\n\u003cp>Los Angeles officials announced it \u003ca href=\"http://articles.latimes.com/2010/nov/10/local/la-me-1111-food-trucks-m\">may regulate mobile carts\u003c/a>, a move that could see \u003ca href=\"http://www.nytimes.com/2010/10/12/us/12trucks.html?ref=foodsafety\">other cities follow suit\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> With mild-mannered accountant \u003ca href=\"http://sf.eater.com/archives/2010/10/20/off_the_grids_matt_cohen_talks_street_food_the_underrated_illegal_and_unreleased.php\">Matt Cohen\u003c/a> at the helm, the mobile food fest \u003ca href=\"http://offthegridsf.com\">Off the Grid\u003c/a> launched in Fort Mason and sprouted several neighborhood locations, including Golden Gate Park, McCoppin Hub, Civic Center, and UN Plaza. Officials in San Francisco \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/12/the_year_in_food_street_food_g.php\">passed reforms\u003c/a> making it easier and cheaper for mobile vendors to serve street eats, while in the East Bay the city of \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/09/is_emeryville_poised_to_kill_i.php\">Emeryville saw pushback\u003c/a> from local brick-and-mortar businesses and \u003ca href=\"http://www.berkeleyside.com/2010/10/18/17532\">Berkeley residents bemoaned\u003c/a> missing out on most of the mobile food fun (for now).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Check BAB tomorrow for the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/02/ten-top-food-news-stories-of-2010-part-two/\">rest of the best of 2010 food news\u003c/a>.\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/refugee-camp-restaurant.jpg\" alt=\"Refugee Camp Restaurant, 1906. Photo credit: San Francisco History Center, San Francisco Public Library\" title=\"Refugee Camp Restaurant, 1906. Photo credit: San Francisco History Center, San Francisco Public Library\" width=\"500\" height=\"405\" class=\"alignnone size-full wp-image-19792\">\u003cbr>\n\u003cem>Refugee Camp Restaurant, 1906. Photo credit: San Francisco History Center, San Francisco Public Library\u003c/em>\u003c/p>\n\u003cp>Christmas in San Francisco, and what's on the menu? Sweetbreads. Squab. Canvasback duck. Cardoons, flageolet beans, porcini mushrooms. A choice of German or California asparagus. \u003c/p>\n\u003cp>And let us not forget the oysters, lots and lots of oysters, or the sand dabs, frogs' legs, and Sacramento River salmon. \u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_19791\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/palace-lunch-restaurant.jpg\" alt=\"Palace Lunch Restaurant, 1932. Photo credit: San Francisco History Center, San Francisco Public Library\" title=\"Palace Lunch Restaurant, 1932. Photo credit: San Francisco History Center, San Francisco Public Library\" width=\"250\" height=\"225\" class=\"size-full wp-image-19791\">\u003cfigcaption class=\"wp-caption-text\">Palace Lunch Restaurant, 1932. Photo credit: San Francisco History Center, San Francisco Public Library\u003c/figcaption>\u003c/figure>\n\u003cp>Such would have been your choices on December 25, 1910 at the Palace Hotel on Market Street, just a few years after the City's most devastating earthquake. At the Fairmont Hotel, on an ordinary evening in May 1908, the evening's menu was almost as elegant: East Coast blue point oysters, filet of striped bass, new potatoes, sweetbreads and squab, French peas, salad, ice cream, fancy cakes, and \u003cem>cafe noir\u003c/em>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Anyone thinking that a California cuisine didn't exist until Wolfgang Puck put smoked salmon on a pizza (or Alice dropped goat cheese on a salad) should head over to the San Francisco Main Library and get a mouth-watering education at \u003ca href=\"http://www.sfpl.org/index.php?pg=1003109001\">San Francisco Eats,\u003c/a> a delectably entertaining exhibit of historic menus, photographs, and other restaurant ephemera (matchboxes! matchbooks!) on display now through March 20, 2011. \u003c/p>\n\u003cp>Curated by Sheila Himmel, a longtime restaurant critic with the San Jose Mercury News, in conjunction with Lisa Vestal, the library's head curator, the exhibit pulled most of its items from the library's own San Francisco History and Historical Photograph Collections, with additional materials from restauranteur Pat Kuleto, the Cliff House, and the Alice Statler Library at City College, among others. \u003c/p>\n\u003cp>Being a former restaurant critic myself, I would have loved to have learned more about how the City's restaurant scene developed over the past century. Alas for restaurant geeks and city-history buffs, the commentary is limited to a paragraph or two on cards below each display case, along with a general introduction on the wall. (However, there is a great quote from Alice B. Toklas about the mad gustatory delights she and Gertrude enjoyed while dining out in the City.)\u003c/p>\n\u003cp>Still, there are small gems to be had: how lower Polk Street was known as \"Polkstrasse\" during the early half of the 20th century, thanks to its concentration of German restaurants and beer halls, or how pig's feet and lamb kidneys were common items, and how you could find both, along with Grape Nuts cereal, codfish in cream, and green tea, on the breakfast menu of the Clift Hotel, circa 1915. \u003c/p>\n\u003cp>Not all the menus are dated, but the bulk of them seem to date from the 1940s through the 60s, leading to much nostalgia on the part of the crowd on the exhibit's opening day. Blum's, the Magic Pan, Alfred's Steakhouse, Ernie's, Le Club, Le Trianon: you could see the years of shined shoes, hats and gloves, lipstick and martinis unspooling in memory.\u003c/p>\n\u003cp>Menus were big back then, tall and imposing. Open one and it covered your plate. A tassel might be involved, and a foreign language, probably French. A fancy night out meant this thing called Continental Cuisine, mixed up from a little French, a little Italian, maybe a dash of Spanish. Turtle soup, wine sauces, flaming desserts. Even restaurants that weren't exclusively French, like Masa's, often wrote their menus in French, connoting serious gastronomy (and perhaps, justifying their prices with a touch of Parisian glamor).\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_19790\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/mandarin-restuarnt.jpg\" alt=\"The Mandarin Restaurant in Ghirardelli Square. Photo credit: San Francisco History Center, San Francisco Public Library\" title=\"The Mandarin Restaurant in Ghirardelli Square. Photo credit: San Francisco History Center, San Francisco Public Library\" width=\"250\" height=\"225\" class=\"size-full wp-image-19790\">\u003cfigcaption class=\"wp-caption-text\">The Mandarin Restaurant in Ghirardelli Square. Photo credit: San Francisco History Center, San Francisco Public Library\u003c/figcaption>\u003c/figure>\n\u003cp>But what the exhibit shows most definitely is that San Francisco has always been an eating town, with something for everyone. There were chop-suey joints and elegant Chinese banquet halls, grab-and-go taquerias and gringo-ized Mexican places with singing senoritas, posh hotels and tiki lounges (sometimes in the same place), the Old Poodle Dog and the Koffee Kup. \u003c/p>\n\u003cp>It's interesting, of course, to compare prices, especially among the few contemporary menus; in 1997, an order of shaking beef (bo lu lac) at the Slanted Door cost $10.50; in 2010, it's $32. \u003c/p>\n\u003cp>Some places remain the same, even after decades of dishing up. Tadich's, Sears, the Cinderella Bakery, Zuni, even the Hayes Street Grill. Other places define a moment, then fade away. \u003c/p>\n\u003cp>During my decade as a critic, I probably ate in hundreds of restaurants all around the Bay Area. Only a few now-gone places still glow in recollection, the spots that made you feel like you were smack-dab in the exciting middle of things. Do I miss the actual place, or who we all were there, at that vibration in time? Still, it was easy to agree with chef and Bay Cafe host Joey Altman, during in a short panel discussion moderated by Himmel. \u003c/p>\n\u003cp> Asked about San Francisco restaurant trends then and now, Altman pointed out, a little wistfully, that the City still has nothing to equal Stars in its splashy, 1980s, Jeremiah-Tower heyday, when Altman was a young chef in the kitchen. \u003c/p>\n\u003cblockquote>\u003cp>\"Stars was incredibly relevant for the dining scene then. There's no one 'holding court' anymore like Jeremiah did. My friends and I, we'll still say, 'I wish there was a Stars to go to.' \"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>The \u003ca href=\"http://www.sfpl.org/index.php?pg=1003109001\">San Francisco Eats\u003c/a> exhibit is on display at the San Francisco Main Library in the Jewett Gallery on the Lower Level and in the Skylight Gallery on the Sixth Floor through March 20, 2011.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/trader-vics.jpg\" alt=\"Trader Vics Restaurant, circa 1950. Photo credit: San Francisco History Center, San Francisco Public Library\" title=\"Trader Vics Restaurant, circa 1950. Photo credit: San Francisco History Center, San Francisco Public Library\" width=\"500\" height=\"398\" class=\"alignnone size-full wp-image-19789\">\u003cbr>\n\u003cem>Trader Vics Restaurant, circa 1950. Photo credit: San Francisco History Center, San Francisco Public Library\u003cbr>\n\u003c/em>\u003c/p>\n\n",
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"excerpt": "Anyone thinking that a California cuisine didn't exist until Wolfgang Puck put smoked salmon on a pizza should head over to the San Francisco Main Library and get a mouth-watering education at San Francisco Eats, a delectably entertaining exhibit of historic menus, photographs, and other restaurant ephemera (matchboxes! matchbooks!) on display now through March 20, 2011. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/refugee-camp-restaurant.jpg\" alt=\"Refugee Camp Restaurant, 1906. Photo credit: San Francisco History Center, San Francisco Public Library\" title=\"Refugee Camp Restaurant, 1906. Photo credit: San Francisco History Center, San Francisco Public Library\" width=\"500\" height=\"405\" class=\"alignnone size-full wp-image-19792\">\u003cbr>\n\u003cem>Refugee Camp Restaurant, 1906. Photo credit: San Francisco History Center, San Francisco Public Library\u003c/em>\u003c/p>\n\u003cp>Christmas in San Francisco, and what's on the menu? Sweetbreads. Squab. Canvasback duck. Cardoons, flageolet beans, porcini mushrooms. A choice of German or California asparagus. \u003c/p>\n\u003cp>And let us not forget the oysters, lots and lots of oysters, or the sand dabs, frogs' legs, and Sacramento River salmon. \u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_19791\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/palace-lunch-restaurant.jpg\" alt=\"Palace Lunch Restaurant, 1932. Photo credit: San Francisco History Center, San Francisco Public Library\" title=\"Palace Lunch Restaurant, 1932. Photo credit: San Francisco History Center, San Francisco Public Library\" width=\"250\" height=\"225\" class=\"size-full wp-image-19791\">\u003cfigcaption class=\"wp-caption-text\">Palace Lunch Restaurant, 1932. Photo credit: San Francisco History Center, San Francisco Public Library\u003c/figcaption>\u003c/figure>\n\u003cp>Such would have been your choices on December 25, 1910 at the Palace Hotel on Market Street, just a few years after the City's most devastating earthquake. At the Fairmont Hotel, on an ordinary evening in May 1908, the evening's menu was almost as elegant: East Coast blue point oysters, filet of striped bass, new potatoes, sweetbreads and squab, French peas, salad, ice cream, fancy cakes, and \u003cem>cafe noir\u003c/em>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Anyone thinking that a California cuisine didn't exist until Wolfgang Puck put smoked salmon on a pizza (or Alice dropped goat cheese on a salad) should head over to the San Francisco Main Library and get a mouth-watering education at \u003ca href=\"http://www.sfpl.org/index.php?pg=1003109001\">San Francisco Eats,\u003c/a> a delectably entertaining exhibit of historic menus, photographs, and other restaurant ephemera (matchboxes! matchbooks!) on display now through March 20, 2011. \u003c/p>\n\u003cp>Curated by Sheila Himmel, a longtime restaurant critic with the San Jose Mercury News, in conjunction with Lisa Vestal, the library's head curator, the exhibit pulled most of its items from the library's own San Francisco History and Historical Photograph Collections, with additional materials from restauranteur Pat Kuleto, the Cliff House, and the Alice Statler Library at City College, among others. \u003c/p>\n\u003cp>Being a former restaurant critic myself, I would have loved to have learned more about how the City's restaurant scene developed over the past century. Alas for restaurant geeks and city-history buffs, the commentary is limited to a paragraph or two on cards below each display case, along with a general introduction on the wall. (However, there is a great quote from Alice B. Toklas about the mad gustatory delights she and Gertrude enjoyed while dining out in the City.)\u003c/p>\n\u003cp>Still, there are small gems to be had: how lower Polk Street was known as \"Polkstrasse\" during the early half of the 20th century, thanks to its concentration of German restaurants and beer halls, or how pig's feet and lamb kidneys were common items, and how you could find both, along with Grape Nuts cereal, codfish in cream, and green tea, on the breakfast menu of the Clift Hotel, circa 1915. \u003c/p>\n\u003cp>Not all the menus are dated, but the bulk of them seem to date from the 1940s through the 60s, leading to much nostalgia on the part of the crowd on the exhibit's opening day. Blum's, the Magic Pan, Alfred's Steakhouse, Ernie's, Le Club, Le Trianon: you could see the years of shined shoes, hats and gloves, lipstick and martinis unspooling in memory.\u003c/p>\n\u003cp>Menus were big back then, tall and imposing. Open one and it covered your plate. A tassel might be involved, and a foreign language, probably French. A fancy night out meant this thing called Continental Cuisine, mixed up from a little French, a little Italian, maybe a dash of Spanish. Turtle soup, wine sauces, flaming desserts. Even restaurants that weren't exclusively French, like Masa's, often wrote their menus in French, connoting serious gastronomy (and perhaps, justifying their prices with a touch of Parisian glamor).\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_19790\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/mandarin-restuarnt.jpg\" alt=\"The Mandarin Restaurant in Ghirardelli Square. Photo credit: San Francisco History Center, San Francisco Public Library\" title=\"The Mandarin Restaurant in Ghirardelli Square. Photo credit: San Francisco History Center, San Francisco Public Library\" width=\"250\" height=\"225\" class=\"size-full wp-image-19790\">\u003cfigcaption class=\"wp-caption-text\">The Mandarin Restaurant in Ghirardelli Square. Photo credit: San Francisco History Center, San Francisco Public Library\u003c/figcaption>\u003c/figure>\n\u003cp>But what the exhibit shows most definitely is that San Francisco has always been an eating town, with something for everyone. There were chop-suey joints and elegant Chinese banquet halls, grab-and-go taquerias and gringo-ized Mexican places with singing senoritas, posh hotels and tiki lounges (sometimes in the same place), the Old Poodle Dog and the Koffee Kup. \u003c/p>\n\u003cp>It's interesting, of course, to compare prices, especially among the few contemporary menus; in 1997, an order of shaking beef (bo lu lac) at the Slanted Door cost $10.50; in 2010, it's $32. \u003c/p>\n\u003cp>Some places remain the same, even after decades of dishing up. Tadich's, Sears, the Cinderella Bakery, Zuni, even the Hayes Street Grill. Other places define a moment, then fade away. \u003c/p>\n\u003cp>During my decade as a critic, I probably ate in hundreds of restaurants all around the Bay Area. Only a few now-gone places still glow in recollection, the spots that made you feel like you were smack-dab in the exciting middle of things. Do I miss the actual place, or who we all were there, at that vibration in time? Still, it was easy to agree with chef and Bay Cafe host Joey Altman, during in a short panel discussion moderated by Himmel. \u003c/p>\n\u003cp> Asked about San Francisco restaurant trends then and now, Altman pointed out, a little wistfully, that the City still has nothing to equal Stars in its splashy, 1980s, Jeremiah-Tower heyday, when Altman was a young chef in the kitchen. \u003c/p>\n\u003cblockquote>\u003cp>\"Stars was incredibly relevant for the dining scene then. There's no one 'holding court' anymore like Jeremiah did. My friends and I, we'll still say, 'I wish there was a Stars to go to.' \"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>The \u003ca href=\"http://www.sfpl.org/index.php?pg=1003109001\">San Francisco Eats\u003c/a> exhibit is on display at the San Francisco Main Library in the Jewett Gallery on the Lower Level and in the Skylight Gallery on the Sixth Floor through March 20, 2011.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/trader-vics.jpg\" alt=\"Trader Vics Restaurant, circa 1950. Photo credit: San Francisco History Center, San Francisco Public Library\" title=\"Trader Vics Restaurant, circa 1950. Photo credit: San Francisco History Center, San Francisco Public Library\" width=\"500\" height=\"398\" class=\"alignnone size-full wp-image-19789\">\u003cbr>\n\u003cem>Trader Vics Restaurant, circa 1950. Photo credit: San Francisco History Center, San Francisco Public Library\u003cbr>\n\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Like any conference or convention, there were highs and lows at the International Food Bloggers Conference (\u003ca href=\"http://www.foodista.com/ifbc2010/\">IFBC\u003c/a>). For me, one of the highs was getting to sample food from Seattle's best food trucks--they parked outside of the conference location one day and we had free reign to sample, chat with the vendors and chefs, and learn more about mobile food in Seattle. From ice cream to crepes, tacos to schwarma--here were my favorites:\u003c/p>\n\u003cp>\u003cstrong>Anita's Crepes\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/crepes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/crepes.jpg\" alt=\"\" title=\"Anita's Crepes\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-16714\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.anitascrepes.com/\">Anita's Crepes\u003c/a> actually has a brick and mortar location in Ballard, but they were at IFBC representing their Lemon Sugar Crepe. Working quickly and quietly, they churned out crepe after crepe to hungry conference participants. For me, this was a welcome change from some of the heavier fare and the beer we'd all been guzzling. The crepe was incredibly light and had a subtle crust of lemon sugar, served with a dollop of fresh whipped cream and a lemon slice. Perfection.\u003cbr>\n\u003cbr>\n\u003cstrong>Molly Moons\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Molly-Moons.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Molly-Moons.jpg\" alt=\"Molly Moons Ice Cream\" title=\"Molly Moons Ice Cream\" width=\"500\" height=\"308\" class=\"alignnone size-full wp-image-16715\">\u003c/a>\u003cbr>\nI've been to \u003ca href=\"http://mollymoonicecream.com/\">Molly Moons\u003c/a> a few times before while visiting my sister in Seattle. They have a \u003ca href=\"http://mollymoonicecream.com/truck/twitter\">truck\u003c/a>, but they also have a few free-standing\u003ca href=\"http://mollymoonicecream.com/ice-cream-shops\"> locations \u003c/a>in Capital Hill and Wallingford. If you're a Salted Caramel fan, this is the place for you. I've never tasted a richer, more intensely caramel flavor then what they're doing at Molly Moons. From a girl who can eat her weight in ice cream, I generally have to stop after a few bites. At the conference, I also had the chance to try the special Olive Oil flavor and the Scout Mint (as in, Girl Scout Mint Cookie). The Scout Mint was pleasant enough, but the Olive Oil ice cream was very special--the sort of thing you try with friends and do a lot of nodding but no one's quite sure how to talk about it. It was an uber-rich vanilla ice cream spiked with the earthy, floral notes of a very fine olive oil. I hope they decide to carry this one over at the shop. If so, it'll be my first stop-off next time I'm in town. \u003c/p>\n\u003cp>\u003cstrong>Dante's Inferno Dogs\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/dantes-inferno-dogs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/dantes-inferno-dogs.jpg\" alt=\"dante's inferno dogs\" title=\"dante's inferno dogs\" width=\"500\" height=\"308\" class=\"alignnone size-full wp-image-16716\">\u003c/a>\u003cbr>\nUp until IFBC, I had never tried a hot dog with cream cheese before. And I have to say, I'll never look at hot dogs the same. While I was too stuffed to have an entire \u003ca href=\"http://dantesinfernodogs.com/\">Dante's Inferno Dog\u003c/a>, I had many bites from friends and we all compared notes. Dante's story is a great one--after moving to the Pacific Northwest in 1995 and suffering a few failed business ventures, he decided on dogs. The rest is history. He's infamous with the late night bar crowd, but is also well-loved around town for his classic (and not-so-classic) dogs and quiet, friendly demeanor. If I lived in Seattle, I'd hunt him down frequently. And in the meantime, I'm going to start using cream cheese much more liberally when it comes to dogs and sausages. Who knew?\u003c/p>\n\u003cp>\u003cstrong>El Camion\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/El-Camion.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/El-Camion.jpg\" alt=\"El Camion\" title=\"El Camion\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-16717\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.elcamionseattle.com/El_Camion/Home.html\">El Camion\u003c/a> has three locations in Seattle and folks like Tom Douglas and publications including the Seattle Weekly and The Seattle Times have raved about the tacos. I had the chance to try the chicken mole taco -- I'm a huge fan of mole, especially when it's done right. And El Camion nailed it. The mole was warmly spiced with hints of cinnamon and pepper. Fabulous spicy salsas, too. And an extremely friendly, exuberant staff. Folks were talking about these tacos well into the afternoon.\u003c/p>\n\u003cp>\u003cstrong>Hallava Falafel\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/HallAva-Falafel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/HallAva-Falafel.jpg\" alt=\"Hall Ava Falafel\" title=\"Hall Ava Falafel\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-16718\">\u003c/a>\u003cbr>\nThe schwarma that I had at \u003ca href=\"http://hallavafalafel.com/\">Hallava Falafel\u003c/a> may just possibly have been the best schwarma I've ever tasted. I've previously reserved that honor for this dumpy spot off of University Ave. in Denver that I loved as a college student, but Hallava has pushed them to second place. The folks behind the truck decided to open in 2006 in the Georgetown neighborhood after realizing how difficult it was to get a quality lunch for under $10. The schwarma itself was flavorful and spicy--slow roasted lamb and beef accompanied by Russian red relish, spinach and cabbage mix, tzatziki a wild Armenian pickle, and their \"super secret spice mix\". They make all of their sauces, salads, and falafel from scratch and keep their menu relatively simple to keep costs down and keep customers coming back. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Skillet\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/skillet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/skillet.jpg\" alt=\"skillet\" title=\"skillet\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-16719\">\u003c/a>\u003cbr>\nIf you tied me down and asked me to name my favorite food truck that day, \u003ca href=\"http://skilletstreetfood.com/\">Skillet\u003c/a> is it. The mini burger of grass-fed beef, arugula, \u003ca href=\"http://skilletstreetfood.com/baconjam.htm\">bacon jam\u003c/a>, and cambozola cheese on a little soft bun kind of blew my mind. Apparently they do poutine as well, and there's nothing like a good poutine to start the day off right. If you're local (or just visiting), check their rotating menu and \u003ca href=\"http://skilletstreetfood.com/calendar.htm\">calendar\u003c/a> for specials. On his website, owner and executive chef, Joshua Henderson, notes: \"we hope to create a business that sustains itself through impeccably executed food, simply done, and regionally relevant.\" From one small burger, I can attest to the fact that they are--without a doubt--achieving their goal. \u003c/p>\n\n",
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"excerpt": "Megan Gordon takes advantage of a lunch catered by Seattle's finest food trucks: which ones are worth your time?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Like any conference or convention, there were highs and lows at the International Food Bloggers Conference (\u003ca href=\"http://www.foodista.com/ifbc2010/\">IFBC\u003c/a>). For me, one of the highs was getting to sample food from Seattle's best food trucks--they parked outside of the conference location one day and we had free reign to sample, chat with the vendors and chefs, and learn more about mobile food in Seattle. From ice cream to crepes, tacos to schwarma--here were my favorites:\u003c/p>\n\u003cp>\u003cstrong>Anita's Crepes\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/crepes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/crepes.jpg\" alt=\"\" title=\"Anita's Crepes\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-16714\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.anitascrepes.com/\">Anita's Crepes\u003c/a> actually has a brick and mortar location in Ballard, but they were at IFBC representing their Lemon Sugar Crepe. Working quickly and quietly, they churned out crepe after crepe to hungry conference participants. For me, this was a welcome change from some of the heavier fare and the beer we'd all been guzzling. The crepe was incredibly light and had a subtle crust of lemon sugar, served with a dollop of fresh whipped cream and a lemon slice. Perfection.\u003cbr>\n\u003cbr>\n\u003cstrong>Molly Moons\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Molly-Moons.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Molly-Moons.jpg\" alt=\"Molly Moons Ice Cream\" title=\"Molly Moons Ice Cream\" width=\"500\" height=\"308\" class=\"alignnone size-full wp-image-16715\">\u003c/a>\u003cbr>\nI've been to \u003ca href=\"http://mollymoonicecream.com/\">Molly Moons\u003c/a> a few times before while visiting my sister in Seattle. They have a \u003ca href=\"http://mollymoonicecream.com/truck/twitter\">truck\u003c/a>, but they also have a few free-standing\u003ca href=\"http://mollymoonicecream.com/ice-cream-shops\"> locations \u003c/a>in Capital Hill and Wallingford. If you're a Salted Caramel fan, this is the place for you. I've never tasted a richer, more intensely caramel flavor then what they're doing at Molly Moons. From a girl who can eat her weight in ice cream, I generally have to stop after a few bites. At the conference, I also had the chance to try the special Olive Oil flavor and the Scout Mint (as in, Girl Scout Mint Cookie). The Scout Mint was pleasant enough, but the Olive Oil ice cream was very special--the sort of thing you try with friends and do a lot of nodding but no one's quite sure how to talk about it. It was an uber-rich vanilla ice cream spiked with the earthy, floral notes of a very fine olive oil. I hope they decide to carry this one over at the shop. If so, it'll be my first stop-off next time I'm in town. \u003c/p>\n\u003cp>\u003cstrong>Dante's Inferno Dogs\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/dantes-inferno-dogs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/dantes-inferno-dogs.jpg\" alt=\"dante's inferno dogs\" title=\"dante's inferno dogs\" width=\"500\" height=\"308\" class=\"alignnone size-full wp-image-16716\">\u003c/a>\u003cbr>\nUp until IFBC, I had never tried a hot dog with cream cheese before. And I have to say, I'll never look at hot dogs the same. While I was too stuffed to have an entire \u003ca href=\"http://dantesinfernodogs.com/\">Dante's Inferno Dog\u003c/a>, I had many bites from friends and we all compared notes. Dante's story is a great one--after moving to the Pacific Northwest in 1995 and suffering a few failed business ventures, he decided on dogs. The rest is history. He's infamous with the late night bar crowd, but is also well-loved around town for his classic (and not-so-classic) dogs and quiet, friendly demeanor. If I lived in Seattle, I'd hunt him down frequently. And in the meantime, I'm going to start using cream cheese much more liberally when it comes to dogs and sausages. Who knew?\u003c/p>\n\u003cp>\u003cstrong>El Camion\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/El-Camion.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/El-Camion.jpg\" alt=\"El Camion\" title=\"El Camion\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-16717\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.elcamionseattle.com/El_Camion/Home.html\">El Camion\u003c/a> has three locations in Seattle and folks like Tom Douglas and publications including the Seattle Weekly and The Seattle Times have raved about the tacos. I had the chance to try the chicken mole taco -- I'm a huge fan of mole, especially when it's done right. And El Camion nailed it. The mole was warmly spiced with hints of cinnamon and pepper. Fabulous spicy salsas, too. And an extremely friendly, exuberant staff. Folks were talking about these tacos well into the afternoon.\u003c/p>\n\u003cp>\u003cstrong>Hallava Falafel\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/HallAva-Falafel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/HallAva-Falafel.jpg\" alt=\"Hall Ava Falafel\" title=\"Hall Ava Falafel\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-16718\">\u003c/a>\u003cbr>\nThe schwarma that I had at \u003ca href=\"http://hallavafalafel.com/\">Hallava Falafel\u003c/a> may just possibly have been the best schwarma I've ever tasted. I've previously reserved that honor for this dumpy spot off of University Ave. in Denver that I loved as a college student, but Hallava has pushed them to second place. The folks behind the truck decided to open in 2006 in the Georgetown neighborhood after realizing how difficult it was to get a quality lunch for under $10. The schwarma itself was flavorful and spicy--slow roasted lamb and beef accompanied by Russian red relish, spinach and cabbage mix, tzatziki a wild Armenian pickle, and their \"super secret spice mix\". They make all of their sauces, salads, and falafel from scratch and keep their menu relatively simple to keep costs down and keep customers coming back. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Skillet\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/skillet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/skillet.jpg\" alt=\"skillet\" title=\"skillet\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-16719\">\u003c/a>\u003cbr>\nIf you tied me down and asked me to name my favorite food truck that day, \u003ca href=\"http://skilletstreetfood.com/\">Skillet\u003c/a> is it. The mini burger of grass-fed beef, arugula, \u003ca href=\"http://skilletstreetfood.com/baconjam.htm\">bacon jam\u003c/a>, and cambozola cheese on a little soft bun kind of blew my mind. Apparently they do poutine as well, and there's nothing like a good poutine to start the day off right. If you're local (or just visiting), check their rotating menu and \u003ca href=\"http://skilletstreetfood.com/calendar.htm\">calendar\u003c/a> for specials. On his website, owner and executive chef, Joshua Henderson, notes: \"we hope to create a business that sustains itself through impeccably executed food, simply done, and regionally relevant.\" From one small burger, I can attest to the fact that they are--without a doubt--achieving their goal. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SF Chefs: The Future of Food Media, Hog in the Fog, Delfina vs. Spruce ",
"title": "SF Chefs: The Future of Food Media, Hog in the Fog, Delfina vs. Spruce ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cblockquote>\u003cp>There's nothing like the \"Bauer Bump.\"\u003c/p>\u003c/blockquote>\n\u003cp>Blogs, Tweets, Yelp write-ups, email newsletters, check-ins on Foursquare-- the new social-media options may be the shiniest, coolest toys on the block right now, as evidenced by the full house attending \u003ca href=\"http://www.sfchefsfoodwine.com/Seminars.aspx#Future\">The Future of Food Media\u003c/a>, one of several industry seminars presented as part of \u003ca href=\"http://www.sfchefsfoodwine.com/default.aspx\">SF Chefs 2010\u003c/a>.\u003c/p>\n\u003cp> But after a 90 minute discussion between Oracle corporate chef \u003ca href=\"http://twitter.com/Rdlewisjr\">Robbie Lewis\u003c/a>, \u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a> executive Ruggy Joesten, \u003ca href=\"http://marlowesf.com/\">Marlowe\u003c/a> owner Anna Weinberg, PR specialist \u003ca href=\"http://www.afandco.com/about/andrew.html\">Andrew Freeman\u003c/a>, and moderator \u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/\">Paolo Lucchesi\u003c/a> of San Francisco Chronicle's \u003cem>Inside Scoop SF\u003c/em>, it came down to this: A great review from \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/\">Michael Bauer\u003c/a>, the Chronicle's longtime head restaurant critic, is \u003cem>still\u003c/em> the golden ticket that every restaurant dreams of, the one sure-fire way to guarantee a full house for months to come.\u003c/p>\n\u003cp>For the longtime print writers, editors, and public-relations folks in the audience (as well as, presumably, Bauer himself, who was seated unobtrusively near the back of the room), it was satisfying to hear Anna Weinberg, owner of Marlowe, insist that Bauer's dubbing their lamb-laced bacon cheeseburger \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/2010/04/07/the-hunt-is-on-for-the-best-hamburger-in-san-francisco/\">the best in the city\u003c/a> had an instant, and huge, impact on her business. \u003c/p>\n\u003cp>(And that burger was no accident; Weinberg and her chef Jennifer Puccio did loads of food trend research before opening, looking for what local diners really get passionate about. Which turned out to be, unsurprisingly, pizza and burgers.)\u003c/p>\n\u003cp>For all that Yelp's Joesten had to say about his company's proprietary, scam-searching algorithm for rating and ranking user reviews, a smart professional critic whose palate and judgment you trust is still a more reliable guide than a blogger hoping for perks and freebies, or an anonymous poster with any number of axes to grind. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And there's the other bonus: good writing! Among all the long-winded digressions about data mining and statistical analytics (which got many of the industry types and interested foodies fidgeting in their seats and yes, probably checking their tweets), no one mentioned the enjoyment value of professional criticism until the closing minutes, when audience member Jan Newberry, food editor of \u003ca href=\"http://www.sanfranmag.com\">San Francisco\u003c/a> magazine, noted that no one goes to Yelp for the prose, whereas good criticism is also good writing--entertaining, informative, able to put a restaurant, its chef, and its scene into a social, gastronomic, and cultural context.\u003c/p>\n\u003cp>(As a former restaurant critic for both the Bay Guardian and San Francisco magazine, I was often asked how I \"got paid to eat.\" My response? I didn't get paid to eat, I got paid to write. Eating was just what I happened to write about.)\u003c/p>\n\u003cp>Still, there was lots to say about how a restaurant, or a chef, can build a community and a brand through judicious use of Twitter, blogs, Yelp, and more.\u003c/p>\n\u003cblockquote>\u003cp> As Weinberg noted, \"It's a free 24 hour a day focus group. Looking on places like Yelp, you can start to see trends. If 10 posts in a week tell you the soup isn't so great or the bartender was rude, you know that maybe it's time to get a better soup, or a better bartender.\" \u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>Said Lewis, \"You can use to engage your customers, start a direct dialogue with guests, ask for feedback rather than it getting blasted all over the internet. It can be great for customer touch-back, especially when they've given you positive comments. Thanking someone for a positive post builds loyalty instantly.\"\u003c/p>\u003c/blockquote>\n\u003cp>According to Lewis, customers love to get a glimpse \"behind the velvet rope,\" and hearing that the sommelier is really jazzed about a new Cab or that the pastry chef is doing something fantastic with the season's first pluots can galvanize these would-be insiders into showing up that very night. \u003c/p>\n\u003cp>But how much transparency is too much?\u003c/p>\n\u003cblockquote>\u003cp> Said Lucchesi, to much laughter from the audience, \"You know, Eric Ripert of Le Bernardin in NYC just started tweeting. Now, he's James Bond suave, with an olive-oil French accent, probably one of the world's most respected chefs. But his tweets read like a 12-year-old girl is writing them!\"\u003c/p>\u003c/blockquote>\n\u003cp>The Mayor was a no-show to the Grand Tent's grand ribbon-cutting shortly after the panel concluded, but that didn't stop the crowd from oohing over the dramatic sabering of a magnum of Domaine Chandon, or the star-studded posse of chefs and restauranteurs clustered around the thick orange ribbon. And with a scissor and a snip, the crowd surged forward to check out Friday's main event, \"\u003ca href=\"http://www.sfchefsfoodwine.com/OpeningParty.aspx\">Hog in the Fog\u003c/a>,\" a food-and-cocktail walk-around under a big white tent in Union Square.\u003c/p>\n\u003cp>It helped to like pork in all its myriad forms, since besides the figs, grapes, and Cowgirl Creamery cheeses offered at the \u003ca href=\"http://www.cuesa.org\"> CUESA\u003c/a> table, there was almost nothing for vegetarians, save a lot of tasty cocktails. Table after table offered pork cured, pork braised, pork shredded, or pork confit'd. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hoofhead500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hoofhead500.jpg\" alt=\"head and hoof\" title=\"head and hoof\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16242\">\u003c/a>\u003c/p>\n\u003cp>No pork crudo was in evidence, but there were plenty of jiggly slices of \"head and hoof\" terrine topped with pickled mustard seeds. (Made by Chris Cosentino of Incanto, as if you had to ask). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/PoggioPig500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/PoggioPig500.jpg\" alt=\"Poggio Pig\" title=\"Poggio Pig\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16246\">\u003c/a>\u003c/p>\n\u003cp>Poggio's Peter McNee laid out a lavish spread of salume, all made from a single pig, including sliced \"pigstrami,\" mortadella, chocolate-brown \"bloodella,\" and more, plus poached cotechino sausage over lentils (a classic Bolognese pairing) and fermented summer sausage on sauerkraut. \u003c/p>\n\u003cp>Homer Simpson would have been in heaven (\"Porkchops and bacon, my two favorite animals!\") but after the sixth or seventh porky bite, the octopus tentacles made by A16's Liza Shaw starting looking mighty good.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/NicoletteManescalchi-LizaShaw-RossWunderlich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/NicoletteManescalchi-LizaShaw-RossWunderlich.jpg\" alt=\"Nicolette Manescalchi and Liza Shaw and Ross Wunderlich\" title=\"Nicolette Manescalchi and Liza Shaw and Ross Wunderlich\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16244\">\u003c/a>\u003cbr>\n\u003cem>Nicolette Manescalchi, Liza Shaw and Ross Wunderlich\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>Why octopus? \"Well, I love squid, octopus, all that stuff.\" said Shaw. Sometimes you have to choose between cooking for the people or cooking for chefs. Today, I decided to cook for the chefs. The people will follow!\"\u003c/p>\u003c/blockquote>\n\u003cp>And her octopus tentacles on a stick, with slippery onion and a vivid, herby green-tomato salsa verde, were double-plus good. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/octopus500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/octopus500.jpg\" alt=\"octopus\" title=\"octopus\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16245\">\u003c/a>\u003c/p>\n\u003cp>You could wash down all that pork with many different cocktails, as long as your taste ran to tart, dry, and spicy. San Francisco bartenders continue to love their bitters, from the aromatic bitters (made from cinnamon, allspice, cardamom, and cassia) in the Rye Buck (Wild Turkey, house-made ginger syrup, lime) from Rye to the orange bitters in the cayenne sugar-rimmed Smoking Gun (Combier orange liqueur, Hennessey Black cognac, smoked peach puree) from Otis. \u003c/p>\n\u003cp>Everything seemed to have lemon or lime, ginger or cinnamon, plus a dash of herbal/anise flavor, in the form of Chartreuse, Herbsaint, or absinthe. Acknowledging that bartenders have their groupies and their name-brand just like chefs, each bar table had a board announcing the bartender's name and his (yes, they were all male) liquor of choice above the table. \u003c/p>\n\u003cp>The next morning, it was time for the \u003ca href=\"http://www.sfchefsfoodwine.com/SaturdayMorning.aspx#Family\">Anolon Chef Challenge: Restaurant Family Feud\u003c/a> (Delfina vs. Spruce), hosted by the Food Network's Aida Mollenkamp and judged by Jan Newberry, Steffan Terje (Perbacco, Barbacco) and Chronicle editor Miriam Morgan. The same conference room was now a Top Chef-style kitchen, with portable cooktop (but no running water), myriad bottles of wine and olive oil, and both a secret ingredient and a mystery basket of seasonal produce, courtesy of CUESA. \u003c/p>\n\u003cp>The secret ingredient? Local sustainable seafood, including Monterey Bay squid, sardines, and sole. The produce basket had just about everything you could find at Ferry Plaza: tomatoes of all sizes and colors, new potatoes, corn, herbs, figs, nectarines, melons, plums, onions, leeks, and more. The challenge? Three courses, one hour, two chefs on each team. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/mark-sullivan500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/mark-sullivan500.jpg\" alt=\"Mark Sullivan\" title=\"Mark Sullivan\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16243\">\u003c/a>\u003cbr>\n\u003cem>Mark Sullivan from Spruce\u003c/em>\u003c/p>\n\u003cp>As you might imagine, chefs know how to focus, and halfway through their allotted time, you could hone a Wusthof knife off the single-minded attention beaming down from Delfina's Craig Stoll and Anthony Strong and Spruce's Mark Sullivan and Ben Cohn. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/craig-stoll500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/craig-stoll500.jpg\" alt=\"Craig Stoll\" title=\"Craig Stoll\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16240\">\u003c/a>\u003cbr>\n\u003cem>Craig Stoll from Delfina\u003c/em>\u003c/p>\n\u003cp>They had little time or energy for chit-chat, which left Mollenkamp to carry the show, without TV's benefit of tomato-chopping close-ups or suspense-building commercial breaks. But the judges did chime in here and there, as when Mollenkamp asked Terje about his favorite summer produce. \u003c/p>\n\u003cblockquote>\u003cp>\"Summer is hard for me,\" Terje admitted. \"It's like culinary ADD. Winter is more forgiving. Now, when something hits the market, you have to be ready for it right away.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/delfina-dishes500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/delfina-dishes500.jpg\" alt=\"Delfina dishes\" title=\"Delfina dishes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16241\">\u003c/a>\u003cbr>\n\u003cem>Delfina dishes\u003c/em>\u003c/p>\n\u003cp>The final menus? For Delfina, handmade tonarelli pasta with sardines, fennel, grapes, capers, and toasted breadcrumbs, followed by an impromptu toss of charred peppers, anchovies, and poached squid with pureed and diced tomatoes, lemon, capers and olives, and finally rolled sole poached with fish fumet, white wine, and herbs over tomatoes stewed in tomato juice and camomile tea.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/spruce-dishes500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/spruce-dishes500.jpg\" alt=\"Spruce dishes\" title=\"Spruce dishes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16238\">\u003c/a>\u003cbr>\n\u003cem>Spruce dishes\u003c/em>\u003c/p>\n\u003cp>For Spruce, the meal began with a clear tomato-water gazpacho with diced tomatoes and mint, followed by seared sardine over a pork-and-tomato broth with peppers and smoked paprika, then poached sole and squid with leeks, potatoes, and a basil pistou.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The winner? By just the smallest of margins, Delfina. The audience cheered, the chefs toasted each other with well-deserved beers, and the audience, tantalized by unbearably delicious aromas (but no tastes) during the past two hours, headed to the Grand Tent for another chef-and-cocktail go-round. \u003c/p>\n\n",
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"excerpt": "Pork, bitters, social media, local chefs going at it knife to knife: there was a lot going on during this week's \u003cem>SF Chefs 2010\u003c/em>. Here's a taste.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cblockquote>\u003cp>There's nothing like the \"Bauer Bump.\"\u003c/p>\u003c/blockquote>\n\u003cp>Blogs, Tweets, Yelp write-ups, email newsletters, check-ins on Foursquare-- the new social-media options may be the shiniest, coolest toys on the block right now, as evidenced by the full house attending \u003ca href=\"http://www.sfchefsfoodwine.com/Seminars.aspx#Future\">The Future of Food Media\u003c/a>, one of several industry seminars presented as part of \u003ca href=\"http://www.sfchefsfoodwine.com/default.aspx\">SF Chefs 2010\u003c/a>.\u003c/p>\n\u003cp> But after a 90 minute discussion between Oracle corporate chef \u003ca href=\"http://twitter.com/Rdlewisjr\">Robbie Lewis\u003c/a>, \u003ca href=\"http://www.yelp.com/\">Yelp\u003c/a> executive Ruggy Joesten, \u003ca href=\"http://marlowesf.com/\">Marlowe\u003c/a> owner Anna Weinberg, PR specialist \u003ca href=\"http://www.afandco.com/about/andrew.html\">Andrew Freeman\u003c/a>, and moderator \u003ca href=\"http://insidescoopsf.sfgate.com/paololucchesi/\">Paolo Lucchesi\u003c/a> of San Francisco Chronicle's \u003cem>Inside Scoop SF\u003c/em>, it came down to this: A great review from \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/\">Michael Bauer\u003c/a>, the Chronicle's longtime head restaurant critic, is \u003cem>still\u003c/em> the golden ticket that every restaurant dreams of, the one sure-fire way to guarantee a full house for months to come.\u003c/p>\n\u003cp>For the longtime print writers, editors, and public-relations folks in the audience (as well as, presumably, Bauer himself, who was seated unobtrusively near the back of the room), it was satisfying to hear Anna Weinberg, owner of Marlowe, insist that Bauer's dubbing their lamb-laced bacon cheeseburger \u003ca href=\"http://insidescoopsf.sfgate.com/michaelbauer/2010/04/07/the-hunt-is-on-for-the-best-hamburger-in-san-francisco/\">the best in the city\u003c/a> had an instant, and huge, impact on her business. \u003c/p>\n\u003cp>(And that burger was no accident; Weinberg and her chef Jennifer Puccio did loads of food trend research before opening, looking for what local diners really get passionate about. Which turned out to be, unsurprisingly, pizza and burgers.)\u003c/p>\n\u003cp>For all that Yelp's Joesten had to say about his company's proprietary, scam-searching algorithm for rating and ranking user reviews, a smart professional critic whose palate and judgment you trust is still a more reliable guide than a blogger hoping for perks and freebies, or an anonymous poster with any number of axes to grind. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And there's the other bonus: good writing! Among all the long-winded digressions about data mining and statistical analytics (which got many of the industry types and interested foodies fidgeting in their seats and yes, probably checking their tweets), no one mentioned the enjoyment value of professional criticism until the closing minutes, when audience member Jan Newberry, food editor of \u003ca href=\"http://www.sanfranmag.com\">San Francisco\u003c/a> magazine, noted that no one goes to Yelp for the prose, whereas good criticism is also good writing--entertaining, informative, able to put a restaurant, its chef, and its scene into a social, gastronomic, and cultural context.\u003c/p>\n\u003cp>(As a former restaurant critic for both the Bay Guardian and San Francisco magazine, I was often asked how I \"got paid to eat.\" My response? I didn't get paid to eat, I got paid to write. Eating was just what I happened to write about.)\u003c/p>\n\u003cp>Still, there was lots to say about how a restaurant, or a chef, can build a community and a brand through judicious use of Twitter, blogs, Yelp, and more.\u003c/p>\n\u003cblockquote>\u003cp> As Weinberg noted, \"It's a free 24 hour a day focus group. Looking on places like Yelp, you can start to see trends. If 10 posts in a week tell you the soup isn't so great or the bartender was rude, you know that maybe it's time to get a better soup, or a better bartender.\" \u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>Said Lewis, \"You can use to engage your customers, start a direct dialogue with guests, ask for feedback rather than it getting blasted all over the internet. It can be great for customer touch-back, especially when they've given you positive comments. Thanking someone for a positive post builds loyalty instantly.\"\u003c/p>\u003c/blockquote>\n\u003cp>According to Lewis, customers love to get a glimpse \"behind the velvet rope,\" and hearing that the sommelier is really jazzed about a new Cab or that the pastry chef is doing something fantastic with the season's first pluots can galvanize these would-be insiders into showing up that very night. \u003c/p>\n\u003cp>But how much transparency is too much?\u003c/p>\n\u003cblockquote>\u003cp> Said Lucchesi, to much laughter from the audience, \"You know, Eric Ripert of Le Bernardin in NYC just started tweeting. Now, he's James Bond suave, with an olive-oil French accent, probably one of the world's most respected chefs. But his tweets read like a 12-year-old girl is writing them!\"\u003c/p>\u003c/blockquote>\n\u003cp>The Mayor was a no-show to the Grand Tent's grand ribbon-cutting shortly after the panel concluded, but that didn't stop the crowd from oohing over the dramatic sabering of a magnum of Domaine Chandon, or the star-studded posse of chefs and restauranteurs clustered around the thick orange ribbon. And with a scissor and a snip, the crowd surged forward to check out Friday's main event, \"\u003ca href=\"http://www.sfchefsfoodwine.com/OpeningParty.aspx\">Hog in the Fog\u003c/a>,\" a food-and-cocktail walk-around under a big white tent in Union Square.\u003c/p>\n\u003cp>It helped to like pork in all its myriad forms, since besides the figs, grapes, and Cowgirl Creamery cheeses offered at the \u003ca href=\"http://www.cuesa.org\"> CUESA\u003c/a> table, there was almost nothing for vegetarians, save a lot of tasty cocktails. Table after table offered pork cured, pork braised, pork shredded, or pork confit'd. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hoofhead500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/hoofhead500.jpg\" alt=\"head and hoof\" title=\"head and hoof\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16242\">\u003c/a>\u003c/p>\n\u003cp>No pork crudo was in evidence, but there were plenty of jiggly slices of \"head and hoof\" terrine topped with pickled mustard seeds. (Made by Chris Cosentino of Incanto, as if you had to ask). \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/PoggioPig500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/PoggioPig500.jpg\" alt=\"Poggio Pig\" title=\"Poggio Pig\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16246\">\u003c/a>\u003c/p>\n\u003cp>Poggio's Peter McNee laid out a lavish spread of salume, all made from a single pig, including sliced \"pigstrami,\" mortadella, chocolate-brown \"bloodella,\" and more, plus poached cotechino sausage over lentils (a classic Bolognese pairing) and fermented summer sausage on sauerkraut. \u003c/p>\n\u003cp>Homer Simpson would have been in heaven (\"Porkchops and bacon, my two favorite animals!\") but after the sixth or seventh porky bite, the octopus tentacles made by A16's Liza Shaw starting looking mighty good.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/NicoletteManescalchi-LizaShaw-RossWunderlich.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/NicoletteManescalchi-LizaShaw-RossWunderlich.jpg\" alt=\"Nicolette Manescalchi and Liza Shaw and Ross Wunderlich\" title=\"Nicolette Manescalchi and Liza Shaw and Ross Wunderlich\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16244\">\u003c/a>\u003cbr>\n\u003cem>Nicolette Manescalchi, Liza Shaw and Ross Wunderlich\u003c/em>\u003c/p>\n\u003cblockquote>\u003cp>Why octopus? \"Well, I love squid, octopus, all that stuff.\" said Shaw. Sometimes you have to choose between cooking for the people or cooking for chefs. Today, I decided to cook for the chefs. The people will follow!\"\u003c/p>\u003c/blockquote>\n\u003cp>And her octopus tentacles on a stick, with slippery onion and a vivid, herby green-tomato salsa verde, were double-plus good. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/octopus500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/octopus500.jpg\" alt=\"octopus\" title=\"octopus\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16245\">\u003c/a>\u003c/p>\n\u003cp>You could wash down all that pork with many different cocktails, as long as your taste ran to tart, dry, and spicy. San Francisco bartenders continue to love their bitters, from the aromatic bitters (made from cinnamon, allspice, cardamom, and cassia) in the Rye Buck (Wild Turkey, house-made ginger syrup, lime) from Rye to the orange bitters in the cayenne sugar-rimmed Smoking Gun (Combier orange liqueur, Hennessey Black cognac, smoked peach puree) from Otis. \u003c/p>\n\u003cp>Everything seemed to have lemon or lime, ginger or cinnamon, plus a dash of herbal/anise flavor, in the form of Chartreuse, Herbsaint, or absinthe. Acknowledging that bartenders have their groupies and their name-brand just like chefs, each bar table had a board announcing the bartender's name and his (yes, they were all male) liquor of choice above the table. \u003c/p>\n\u003cp>The next morning, it was time for the \u003ca href=\"http://www.sfchefsfoodwine.com/SaturdayMorning.aspx#Family\">Anolon Chef Challenge: Restaurant Family Feud\u003c/a> (Delfina vs. Spruce), hosted by the Food Network's Aida Mollenkamp and judged by Jan Newberry, Steffan Terje (Perbacco, Barbacco) and Chronicle editor Miriam Morgan. The same conference room was now a Top Chef-style kitchen, with portable cooktop (but no running water), myriad bottles of wine and olive oil, and both a secret ingredient and a mystery basket of seasonal produce, courtesy of CUESA. \u003c/p>\n\u003cp>The secret ingredient? Local sustainable seafood, including Monterey Bay squid, sardines, and sole. The produce basket had just about everything you could find at Ferry Plaza: tomatoes of all sizes and colors, new potatoes, corn, herbs, figs, nectarines, melons, plums, onions, leeks, and more. The challenge? Three courses, one hour, two chefs on each team. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/mark-sullivan500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/mark-sullivan500.jpg\" alt=\"Mark Sullivan\" title=\"Mark Sullivan\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16243\">\u003c/a>\u003cbr>\n\u003cem>Mark Sullivan from Spruce\u003c/em>\u003c/p>\n\u003cp>As you might imagine, chefs know how to focus, and halfway through their allotted time, you could hone a Wusthof knife off the single-minded attention beaming down from Delfina's Craig Stoll and Anthony Strong and Spruce's Mark Sullivan and Ben Cohn. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/craig-stoll500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/craig-stoll500.jpg\" alt=\"Craig Stoll\" title=\"Craig Stoll\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16240\">\u003c/a>\u003cbr>\n\u003cem>Craig Stoll from Delfina\u003c/em>\u003c/p>\n\u003cp>They had little time or energy for chit-chat, which left Mollenkamp to carry the show, without TV's benefit of tomato-chopping close-ups or suspense-building commercial breaks. But the judges did chime in here and there, as when Mollenkamp asked Terje about his favorite summer produce. \u003c/p>\n\u003cblockquote>\u003cp>\"Summer is hard for me,\" Terje admitted. \"It's like culinary ADD. Winter is more forgiving. Now, when something hits the market, you have to be ready for it right away.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/delfina-dishes500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/delfina-dishes500.jpg\" alt=\"Delfina dishes\" title=\"Delfina dishes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16241\">\u003c/a>\u003cbr>\n\u003cem>Delfina dishes\u003c/em>\u003c/p>\n\u003cp>The final menus? For Delfina, handmade tonarelli pasta with sardines, fennel, grapes, capers, and toasted breadcrumbs, followed by an impromptu toss of charred peppers, anchovies, and poached squid with pureed and diced tomatoes, lemon, capers and olives, and finally rolled sole poached with fish fumet, white wine, and herbs over tomatoes stewed in tomato juice and camomile tea.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/spruce-dishes500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/spruce-dishes500.jpg\" alt=\"Spruce dishes\" title=\"Spruce dishes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16238\">\u003c/a>\u003cbr>\n\u003cem>Spruce dishes\u003c/em>\u003c/p>\n\u003cp>For Spruce, the meal began with a clear tomato-water gazpacho with diced tomatoes and mint, followed by seared sardine over a pork-and-tomato broth with peppers and smoked paprika, then poached sole and squid with leeks, potatoes, and a basil pistou.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The winner? By just the smallest of margins, Delfina. The audience cheered, the chefs toasted each other with well-deserved beers, and the audience, tantalized by unbearably delicious aromas (but no tastes) during the past two hours, headed to the Grand Tent for another chef-and-cocktail go-round. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Chris-Pastena-drawing-a-glass-at-Chop-Bar500.jpg\" alt=\"Chris Pastena drawing a glass at Chop Bar\" title=\"Chris Pastena drawing a glass at Chop Bar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14625\">\u003cbr>\n\u003cem>Chris Pastena drawing a glass at Chop Bar\u003c/em>\u003c/p>\n\u003cp>Americans are so darn rigid about wine. For instance, we used to know that good wine was French or Italian, but California made nothing but schlock. \u003c/p>\n\u003cp>Then we warmed to California wine, but knew that wine poured out of a tap at a bar was nothing but schlock. (Anheuser Busch used to sell wine on tap in the 1970s, and it wasn't very good.)\u003c/p>\n\u003cp>Think again.\u003c/p>\n\u003cp>Wine on tap is sweeping into restaurants and bars around the Bay Area because... well, let Gus Vahlkamp explain it. He's the wine director for \u003ca href=\"http://www.outthedoors.com/\">Out the Door\u003c/a> in San Francisco (Charles Phan's new mini-chain).\u003c/p>\n\u003cblockquote>\u003cp>\"There are really three reasons. It's better to reuse than recycle, our recycling has been reduced by at least half. Also it's cost effective, because the producers aren't adding on the cost of the bottle, the cork, the carton and the transportation it comes in. I'm able to buy these wines at 25 percent off the wholesale bottle cost. And third, because these wines have not been bottled, I can go to the winery, create my own custom blend, and pour a wine that no one else in the country is going to have.\"\u003c/p>\u003c/blockquote>\n\u003cp> So it's greener than bottles, and cheaper. And Vahlkamp and other restaurateurs are passing the savings on to customers. Out The Door sells a crisp, fresh 2009 Sonoma Sauvignon Blanc for $4.50 a glass. At \u003ca href=\"http://www.oaklandchopbar.com/beer-wine-coffee/\">Chop Bar\u003c/a> in Oakland near Jack London Square, co-owner Chris Pastena (formerly of Coda) sells a \u003cem>Frogs Leap 2008 Zinfandel\u003c/em> on tap for $12 a glass, when it might go for $16 or $18 out of a bottle.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/tap-setup-at-Chop-Bar500.jpg\" alt=\"The tap setup at Chop Bar\" title=\"The tap setup at Chop Bar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14628\">\u003cbr>\n\u003cem>The tap setup at Chop Bar\u003c/em>\u003c/p>\n\u003cp>And the wine always tastes fresh. Most restaurants pour their wine-by-the-glass selections out of bottles that sit for days, often long after the contents inside have staled. But restaurants with tap systems use an inert gas like argon or nitrogen to push the wine through the lines. That gas also protects the wine for weeks against oxidation. (Wineries blanket their wines with the same gases for the same reason when they store their wines in tanks.) \u003c/p>\n\u003cblockquote>\u003cp>\"What's funny about keg wine is it's an old idea made new again,\" says Matt Licklider, co-owner of \u003ca href=\"http://www.liocowine.com/\">Lioco Wine\u003c/a> in Santa Rosa, one of Out The Door's chief suppliers.\u003c/p>\n\u003cp>\"My partners and I were inspired in creating our wine by our experience in Europe,\" Licklider says. \"We loved this idea that there was no ceremony about wine in Europe. You can take an empty jug to lots of regional coops in France and fill it up for pennies an ounce. So even when we wrote the business plan, we had always talked about alternative packaging.\"\u003c/p>\u003c/blockquote>\n\u003cp>There's also a big locavore angle to this tap wine boom. Vahlkamp picks his wine up in a van every few weeks from wineries in Carneros and Sonoma. At Chop Bar, Pastena buys a few kegs of wine, once a month, from \u003ca href=\"http://www.jccellars.com/\">JC Cellars\u003c/a>, a winery just down the block really, from the restaurant. \"I can promise you, Pastena says, \"there's no carbon emissions when we truck those kegs over here on a hand cart.\" The wine in those kegs is JC Cellars Daily Ration, a rich California red blend for just $6 a glass that goes well with The Chop Bar's Niman Ranch Burger.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Michael-Ouellette-with-a-sample500.jpg\" alt=\"Michael Ouellette with a sample\" title=\"Michael Ouellette with a sample\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14627\">\u003cbr>\n\u003cem>Michael Ouellette with a sample\u003c/em>\u003c/p>\n\u003cp>There are a few big technical questions left to resolve before this boom in tap wine goes global. Different restaurants and different wineries use different keg systems, and often have their kegs custom built, and only a few wineries own equipment to efficiently fill the kegs. Michael Ouellette of Vintap, the former wine director for \u003cem>Mustards\u003c/em> in St. Helena, now drives all over the North Coast, basically hand bottling kegs at choice wineries like \u003ca href=\"http://www.steltzner.com/\">Steltzner\u003c/a> in Stags Leap and \u003ca href=\"http://www.oakvilleranch.com/wines.html\">Oakville Ranch Vineyards\u003c/a>. Ouellette says he's designing a bottling truck to automate the process. Rudy Von Strasser at \u003ca href=\"http://www.vonstrasser.com/\">Von Strasser Winery\u003c/a> sells Ouellette a dynamite Diamond Mountain Cabernet Sauvignon for sale on tap, but he says he hates the hassle factor. And when I talked to Vahlkamp at the \u003cem>Out The Door\u003c/em> on Bush Street, he was exhausted and grubby from his keg road trip. He washes the kegs himself by hand. And you thought being a sommelier was a glamour job.\u003c/p>\n\u003cblockquote>\u003cp> \"That's one of the challenges we're facing,\" says Licklider. We need a keg wine summit, to work out all the complexities in it.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Michael-Ouellettes-Vintap-samples500.jpg\" alt=\"Michael Ouellettes Vintap samples\" title=\"Michael Ouellettes Vintap samples\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14626\">\u003cbr>\n\u003cem>Michael Ouellette's Vintap samples\u003c/em>\u003c/p>\n\u003cp>Still one of the first and most successful restaurants to serve wine on tap, \u003ca href=\"http://www.twourbanlicks.com/sub-food.htm\">Two Urban Licks\u003c/a>, makes it work all way across the country in Atlanta, with 42 wines, half white, half red. \u003c/p>\n\u003cp>And imagine a day when it's as easy to get a great local wine on tap for cheap, as it is to get a great local beer. Who says the future's not all it's cracked up to be.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>A few more Bay Area restaurants serving wine on tap:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.salthousesf.com/flashsite/index.html\">Salt House\u003c/a>\u003cbr>\n\u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a>\u003cbr>\n\u003ca href=\"http://www.frances-sf.com\">Frances\u003c/a>\u003cbr>\n\u003ca href=\"http://www.ironsidesf.com\">Ironside\u003c/a>\u003cbr>\n\u003ca href=\"http://www.codalive.com/\">Coda\u003c/a>\u003cbr>\n\u003ca href=\"http://www.annabelles.net\">Annabelle's Bar & Bistro\u003c/a>\u003cbr>\n\u003ca href=\"http://www.tavernatlarkcreek.com/\">Tavern at Lark Creek\u003c/a>\u003cbr>\n\u003ca href=\"http://www.residualsugarwine.com/index.cfm?method=homepage.showpage\">Residual Sugar Wine Bar\u003cbr>\n\u003c/a>\u003cbr>\n\u003cstrong>Cy Musiker\u003c/strong> will be discussing \"green\" trends in wine on \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226569/e\">Food & Wine This Week\u003c/a> with \u003cstrong>Leslie Sbrocco\u003c/strong>, wine expert and host of \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a> and \u003cstrong>Jean-Charles Boisset\u003c/strong>, wine innovator and President of \u003ca href=\"http://www.boissetfamilyestates.com/\">Boisset Family Estates\u003c/a>.\u003cbr>\nWatch Friday 6/25 at 8pm on KQED 9HD. \u003c/p>\n\n",
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"excerpt": "Wine on tap is sweeping into restaurants and bars around the Bay Area. It's greener than bottles, and cheaper. And the wine always tastes fresh. Most restaurants pour their wine-by-the-glass selections out of bottles that sit for days, often long after the contents inside have staled. But restaurants with tap systems use an inert gas like argon or nitrogen to push the wine through the lines. That gas also protects the wine for weeks against oxidation. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Chris-Pastena-drawing-a-glass-at-Chop-Bar500.jpg\" alt=\"Chris Pastena drawing a glass at Chop Bar\" title=\"Chris Pastena drawing a glass at Chop Bar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14625\">\u003cbr>\n\u003cem>Chris Pastena drawing a glass at Chop Bar\u003c/em>\u003c/p>\n\u003cp>Americans are so darn rigid about wine. For instance, we used to know that good wine was French or Italian, but California made nothing but schlock. \u003c/p>\n\u003cp>Then we warmed to California wine, but knew that wine poured out of a tap at a bar was nothing but schlock. (Anheuser Busch used to sell wine on tap in the 1970s, and it wasn't very good.)\u003c/p>\n\u003cp>Think again.\u003c/p>\n\u003cp>Wine on tap is sweeping into restaurants and bars around the Bay Area because... well, let Gus Vahlkamp explain it. He's the wine director for \u003ca href=\"http://www.outthedoors.com/\">Out the Door\u003c/a> in San Francisco (Charles Phan's new mini-chain).\u003c/p>\n\u003cblockquote>\u003cp>\"There are really three reasons. It's better to reuse than recycle, our recycling has been reduced by at least half. Also it's cost effective, because the producers aren't adding on the cost of the bottle, the cork, the carton and the transportation it comes in. I'm able to buy these wines at 25 percent off the wholesale bottle cost. And third, because these wines have not been bottled, I can go to the winery, create my own custom blend, and pour a wine that no one else in the country is going to have.\"\u003c/p>\u003c/blockquote>\n\u003cp> So it's greener than bottles, and cheaper. And Vahlkamp and other restaurateurs are passing the savings on to customers. Out The Door sells a crisp, fresh 2009 Sonoma Sauvignon Blanc for $4.50 a glass. At \u003ca href=\"http://www.oaklandchopbar.com/beer-wine-coffee/\">Chop Bar\u003c/a> in Oakland near Jack London Square, co-owner Chris Pastena (formerly of Coda) sells a \u003cem>Frogs Leap 2008 Zinfandel\u003c/em> on tap for $12 a glass, when it might go for $16 or $18 out of a bottle.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/tap-setup-at-Chop-Bar500.jpg\" alt=\"The tap setup at Chop Bar\" title=\"The tap setup at Chop Bar\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14628\">\u003cbr>\n\u003cem>The tap setup at Chop Bar\u003c/em>\u003c/p>\n\u003cp>And the wine always tastes fresh. Most restaurants pour their wine-by-the-glass selections out of bottles that sit for days, often long after the contents inside have staled. But restaurants with tap systems use an inert gas like argon or nitrogen to push the wine through the lines. That gas also protects the wine for weeks against oxidation. (Wineries blanket their wines with the same gases for the same reason when they store their wines in tanks.) \u003c/p>\n\u003cblockquote>\u003cp>\"What's funny about keg wine is it's an old idea made new again,\" says Matt Licklider, co-owner of \u003ca href=\"http://www.liocowine.com/\">Lioco Wine\u003c/a> in Santa Rosa, one of Out The Door's chief suppliers.\u003c/p>\n\u003cp>\"My partners and I were inspired in creating our wine by our experience in Europe,\" Licklider says. \"We loved this idea that there was no ceremony about wine in Europe. You can take an empty jug to lots of regional coops in France and fill it up for pennies an ounce. So even when we wrote the business plan, we had always talked about alternative packaging.\"\u003c/p>\u003c/blockquote>\n\u003cp>There's also a big locavore angle to this tap wine boom. Vahlkamp picks his wine up in a van every few weeks from wineries in Carneros and Sonoma. At Chop Bar, Pastena buys a few kegs of wine, once a month, from \u003ca href=\"http://www.jccellars.com/\">JC Cellars\u003c/a>, a winery just down the block really, from the restaurant. \"I can promise you, Pastena says, \"there's no carbon emissions when we truck those kegs over here on a hand cart.\" The wine in those kegs is JC Cellars Daily Ration, a rich California red blend for just $6 a glass that goes well with The Chop Bar's Niman Ranch Burger.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Michael-Ouellette-with-a-sample500.jpg\" alt=\"Michael Ouellette with a sample\" title=\"Michael Ouellette with a sample\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14627\">\u003cbr>\n\u003cem>Michael Ouellette with a sample\u003c/em>\u003c/p>\n\u003cp>There are a few big technical questions left to resolve before this boom in tap wine goes global. Different restaurants and different wineries use different keg systems, and often have their kegs custom built, and only a few wineries own equipment to efficiently fill the kegs. Michael Ouellette of Vintap, the former wine director for \u003cem>Mustards\u003c/em> in St. Helena, now drives all over the North Coast, basically hand bottling kegs at choice wineries like \u003ca href=\"http://www.steltzner.com/\">Steltzner\u003c/a> in Stags Leap and \u003ca href=\"http://www.oakvilleranch.com/wines.html\">Oakville Ranch Vineyards\u003c/a>. Ouellette says he's designing a bottling truck to automate the process. Rudy Von Strasser at \u003ca href=\"http://www.vonstrasser.com/\">Von Strasser Winery\u003c/a> sells Ouellette a dynamite Diamond Mountain Cabernet Sauvignon for sale on tap, but he says he hates the hassle factor. And when I talked to Vahlkamp at the \u003cem>Out The Door\u003c/em> on Bush Street, he was exhausted and grubby from his keg road trip. He washes the kegs himself by hand. And you thought being a sommelier was a glamour job.\u003c/p>\n\u003cblockquote>\u003cp> \"That's one of the challenges we're facing,\" says Licklider. We need a keg wine summit, to work out all the complexities in it.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Michael-Ouellettes-Vintap-samples500.jpg\" alt=\"Michael Ouellettes Vintap samples\" title=\"Michael Ouellettes Vintap samples\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-14626\">\u003cbr>\n\u003cem>Michael Ouellette's Vintap samples\u003c/em>\u003c/p>\n\u003cp>Still one of the first and most successful restaurants to serve wine on tap, \u003ca href=\"http://www.twourbanlicks.com/sub-food.htm\">Two Urban Licks\u003c/a>, makes it work all way across the country in Atlanta, with 42 wines, half white, half red. \u003c/p>\n\u003cp>And imagine a day when it's as easy to get a great local wine on tap for cheap, as it is to get a great local beer. Who says the future's not all it's cracked up to be.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>A few more Bay Area restaurants serving wine on tap:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.salthousesf.com/flashsite/index.html\">Salt House\u003c/a>\u003cbr>\n\u003ca href=\"http://www.delfinasf.com\">Delfina\u003c/a>\u003cbr>\n\u003ca href=\"http://www.frances-sf.com\">Frances\u003c/a>\u003cbr>\n\u003ca href=\"http://www.ironsidesf.com\">Ironside\u003c/a>\u003cbr>\n\u003ca href=\"http://www.codalive.com/\">Coda\u003c/a>\u003cbr>\n\u003ca href=\"http://www.annabelles.net\">Annabelle's Bar & Bistro\u003c/a>\u003cbr>\n\u003ca href=\"http://www.tavernatlarkcreek.com/\">Tavern at Lark Creek\u003c/a>\u003cbr>\n\u003ca href=\"http://www.residualsugarwine.com/index.cfm?method=homepage.showpage\">Residual Sugar Wine Bar\u003cbr>\n\u003c/a>\u003cbr>\n\u003cstrong>Cy Musiker\u003c/strong> will be discussing \"green\" trends in wine on \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226569/e\">Food & Wine This Week\u003c/a> with \u003cstrong>Leslie Sbrocco\u003c/strong>, wine expert and host of \u003ca href=\"http://blogs.kqed.org/checkplease/\">Check, Please! Bay Area\u003c/a> and \u003cstrong>Jean-Charles Boisset\u003c/strong>, wine innovator and President of \u003ca href=\"http://www.boissetfamilyestates.com/\">Boisset Family Estates\u003c/a>.\u003cbr>\nWatch Friday 6/25 at 8pm on KQED 9HD. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Death of the Cookbook, Greatly Exaggerated",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/cookbooks500a.jpg\" alt=\"old cookbooks\" title=\"old cookbooks\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13571\">\u003cbr>\nI remember my first cookbook. It was \u003ca href=\"http://www.amazon.com/Thrill-Grill-Techniques-Down-Home-Barbecue/dp/0688088325\">Thrill of the Grill\u003c/a> by Massachusetts-based chef and barbecue enthusiast Chris Schlesinger and former Gourmet editor John Willoughby. I was eleven or so, on the verge of vegetarianism, yet strangely fixated on the primitive allure of pit cookery -- a notable early contradiction in a life that has seen many. Before long, I graduated to a Jenifer Lang-edited edition of \u003ca href=\"http://www.amazon.com/Larousse-Gastronomique-Jenifer-Lang/dp/0517570327\">Larousse Gastronomique\u003c/a>, Prosper Montagne's ancient and massive encyclopedia of (largely French) cooking techniques, traditions, and terms. I was learning French in school at the time, so dips through those thin, colorful, glossy pages dovetailed nicely with my foreign language studies. Other cookbooks followed -- \u003ca href=\"http://www.amazon.com/Rick-Baylesss-Mexican-Kitchen-World-Class/dp/0684800063\">Rick's Bayless's Mexican Kitchen\u003c/a>, \u003ca href=\"http://www.amazon.com/Silver-Palate-Cookbook-Julee-Rosso/dp/0894802046\">The Silver Palate Cookbook\u003c/a>, and, of course, \u003ca href=\"http://www.google.com/products/catalog?client=safari&rls=en&q=joy+of+cooking&oe=UTF-8&um=1&ie=UTF-8&cid=10306345517999601233&ei=QKXxS6KBHojWtgPwxo24Dw&sa=X&oi=product_catalog_result&ct=result&resnum=3&ved=0CC0Q8wIwAg#ps-sellers\">The Joy of Cooking\u003c/a>. When I was moving out -- either bound for school, or for San Francisco, I hinted that I wouldn't mind taking a few with me. The Larousse, my mom informed me, was outside the realm of possibility; the Bayless, on the other hand, was doable. \u003c/p>\n\u003cp>We form relationships with cookbooks, even magazines. We read them for enrichment and entertainment, and we also use them for a purpose -- to prepare specific dishes we're compelled to try cooking. When we learn how to cook something, the dish becomes part of our lives, and we carry the memory of making it along with the memory of enjoying it. I associate particular volumes in my collection with distinct periods of my life. When I was fifteen or so, an old, half-shredded copy of Charmaine Solomon's \u003ca href=\"http://www.amazon.com/Complete-Asian-Cookbook-Charmaine-Solomon/dp/0070596360/ref=tmm_hrd_title_0\">The Complete Asian Cookbook\u003c/a> intrigued me with vivid descriptions of unfamiliar cuisines and ingredients. Simultaneously, it vaguely repulsed me with its weirdly unappetizing photographs. A year ago, I constantly flipped through \u003ca href=\"http://www.amazon.com/Chez-Panisse-Vegetables-Alice-Waters/dp/0060171472\">Chez Panisse Vegetables\u003c/a>; three years earlier, I pored over the gorgeous \u003ca href=\"http://www.amazon.com/Silver-Spoon-Phaidon-Press/dp/0714845310\">Silver Spoon\u003c/a>, for the past 50 years, Italy's best-selling cookbook. My cookbooks -- some of them once my mom's, and a few of those perhaps her mother's as well -- are literally marked with the meals they enabled. Splashes of red and brown fleck a Marcella Hazan recipe for tomato sauce with mushrooms. The entire taco section of Mexican Kitchen looks like a grisly watercolor. They have been touched by hands and worn. Corners have been folded over; pen scribbles show that proportions have, for better or for worse, been adjusted. Someone I know writes the date next to a recipe when she's cooking from it, so she can look back at the book years later and see when she's cooked what. I usually try to sort that out by just dating the smudges. It's a field begging for an expert.\u003c/p>\n\u003cp>Current wisdom, however, holds that cookbooks are becoming obsolete. While food blogs and recipe-rich websites like \u003ca href=\"http://www.epicurious.com/\">Epicurious\u003c/a> have been around, relatively speaking, for ages, most web-savvy cooks -- skittish about the potential havoc erupting pots and mishandled cutlery are capable of causing -- balk at positioning their precious laptops too close to a rowdy kitchen fray. Enter the \u003ca href=\"http://store.apple.com/us/browse/home/shop_ipad/family/ipad?afid=p219%7CGOUS&cid=OAS-US-KWG-iPad-US\">iPad\u003c/a>. I should say from the outset that I will never get one. They look ridiculous, too large and unwieldy to be truly convenient, and too small for comfortable typing. I am biased against it, but I cannot help but believe a significant portion of my skepticism concerning the iPad stems from having absorbed and rejected most vehemently widespread allegations that it's destined to revolutionize the universe of cookbooks.\u003c/p>\n\u003cp>Articles and blog posts salivating over the possibilities the iPad poses are hard to miss. Summarizing more than a few of those I've read would take a while. In late April, Gizmodo editor Wilson Rothman ably broke down the app onslaught in a New York Times Diner's Journal \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2010/04/21/cooking-tools-ipads-epicurious-vs-bigoven/\">column\u003c/a>, highlighting the best of what newly-minted iPad owners can expect from the warm plastic tablets: apps like Epicurious and BigOven brimming with grocery list-making functions and interactive aids paving the way for digital app-ified versions of seminal cookbooks.\u003c/p>\n\u003cp>While at least one person has proven enthusiastic enough to \u003ca href=\"http://mashable.com/2010/05/04/ipad-kitchen-cabinet/\">install an iPad in his kitchen cabinet\u003c/a>, app-mania drives me a little nuts -- and not just because I can't afford to spend half a grand on a gadget. I can't deny that it must be nice to cook with such a wealth of information at one's greasy fingertips, but there's something so temporary and soul-less about technology's ability to put reams of information into a very small space. I can draw an obvious parallel to collecting vinyl. I own an iPod shuffle I bought for $50 three years ago, but I still purchase vinyl records, and won't stop -- even though digital music is, at this point, practically free. As a matter of fact, I don't feel like I actually own an album unless I have it on vinyl. It's not simply a proprietary longing; without the actual record, music feels ephemeral to me, as if it might suddenly blow away. The comparison doesn't entirely hold up though: Vinyl records actually sound better than mp3s of the same songs, whereas a recipe's usefulness doesn't depend on its packaging, particularly when an iPad can call up ingredient profiles, recipes, and instructional videos with a few brisk clicks. The truth is usefulness doesn't really encompass the point of a cookbook. Like album art, a cookbook can be stylish, beautiful, and evocative -- something people want to display, cherish and share. Any publishers of cookbooks banking on digital downloads down the road shouldn't forget this.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If their cookbook lending library is any indication, the owners of the newish \u003ca href=\"http://www.localmissioneatery.com/library/cookbooks\">Local Mission Eatery\u003c/a>, on 24th St. near Folsom, probably feel the same way. For an annual fee of $35, members can borrow a book a week, providing they follow a highly generous set of \u003ca href=\"http://www.localmissioneatery.com/library/policies\">rules\u003c/a>. With titles like Ferran Adria's \u003ca href=\"http://www.amazon.com/Day-at-El-Bulli/dp/0714848832\">A Day at El Bulli\u003c/a>, Grant Achatz's \u003ca href=\"http://www.amazon.com/dp/1580089283\">Alinea\u003c/a>, and a multitude of Craig Claiborne volumes, \u003ca href=\"http://www.localmissioneatery.com/library/cookbooks\">possibilities\u003c/a> run the gamut from fanciful and fantastic to immensely practical. Importantly though, the library applies a dose of community consciousness to the cookbook form, emphasizing that the sharing of a valued text among members of a community makes for shared experiences too. It localizes and articulates a larger phenomenon. When you borrow a cookbook and cook a recipe, you're immediately tied to everyone else who cooks that recipe. Yes, there are apps for that too -- features that illuminate what people in close geographic proximity are cooking -- but those are poor substitutes for dripping sauce on the same page.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Two years ago, my girlfriend and I combined our cookbook collections and stacks of food magazines along with our books and records. Since leaving home, I've bought cookbooks of my own to supplement those pinched from the old homestead. Lately, I've bought some with my girlfriend too. In time, the collection will swell further, and the rows of books will require more shelves. Big, heavy cookbooks take up a lot of space. They don't blink, come to life, or talk to you. They're just cardboard and paper -- fusions of inanimate ingredients that readily fall apart and rot. Still, I imagine they'll still last longer than an iPad's hard-drive -- in every sense.\u003c/p>\n\n",
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"excerpt": "Current wisdom, however, holds that cookbooks are becoming obsolete. While food blogs and recipe-rich websites like Epicurious have been around, relatively speaking, for ages, most web-savvy cooks -- skittish about the potential havoc erupting pots and mishandled cutlery are capable of causing -- balk at positioning their precious laptops too close to a rowdy kitchen fray. Enter the iPad.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/cookbooks500a.jpg\" alt=\"old cookbooks\" title=\"old cookbooks\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13571\">\u003cbr>\nI remember my first cookbook. It was \u003ca href=\"http://www.amazon.com/Thrill-Grill-Techniques-Down-Home-Barbecue/dp/0688088325\">Thrill of the Grill\u003c/a> by Massachusetts-based chef and barbecue enthusiast Chris Schlesinger and former Gourmet editor John Willoughby. I was eleven or so, on the verge of vegetarianism, yet strangely fixated on the primitive allure of pit cookery -- a notable early contradiction in a life that has seen many. Before long, I graduated to a Jenifer Lang-edited edition of \u003ca href=\"http://www.amazon.com/Larousse-Gastronomique-Jenifer-Lang/dp/0517570327\">Larousse Gastronomique\u003c/a>, Prosper Montagne's ancient and massive encyclopedia of (largely French) cooking techniques, traditions, and terms. I was learning French in school at the time, so dips through those thin, colorful, glossy pages dovetailed nicely with my foreign language studies. Other cookbooks followed -- \u003ca href=\"http://www.amazon.com/Rick-Baylesss-Mexican-Kitchen-World-Class/dp/0684800063\">Rick's Bayless's Mexican Kitchen\u003c/a>, \u003ca href=\"http://www.amazon.com/Silver-Palate-Cookbook-Julee-Rosso/dp/0894802046\">The Silver Palate Cookbook\u003c/a>, and, of course, \u003ca href=\"http://www.google.com/products/catalog?client=safari&rls=en&q=joy+of+cooking&oe=UTF-8&um=1&ie=UTF-8&cid=10306345517999601233&ei=QKXxS6KBHojWtgPwxo24Dw&sa=X&oi=product_catalog_result&ct=result&resnum=3&ved=0CC0Q8wIwAg#ps-sellers\">The Joy of Cooking\u003c/a>. When I was moving out -- either bound for school, or for San Francisco, I hinted that I wouldn't mind taking a few with me. The Larousse, my mom informed me, was outside the realm of possibility; the Bayless, on the other hand, was doable. \u003c/p>\n\u003cp>We form relationships with cookbooks, even magazines. We read them for enrichment and entertainment, and we also use them for a purpose -- to prepare specific dishes we're compelled to try cooking. When we learn how to cook something, the dish becomes part of our lives, and we carry the memory of making it along with the memory of enjoying it. I associate particular volumes in my collection with distinct periods of my life. When I was fifteen or so, an old, half-shredded copy of Charmaine Solomon's \u003ca href=\"http://www.amazon.com/Complete-Asian-Cookbook-Charmaine-Solomon/dp/0070596360/ref=tmm_hrd_title_0\">The Complete Asian Cookbook\u003c/a> intrigued me with vivid descriptions of unfamiliar cuisines and ingredients. Simultaneously, it vaguely repulsed me with its weirdly unappetizing photographs. A year ago, I constantly flipped through \u003ca href=\"http://www.amazon.com/Chez-Panisse-Vegetables-Alice-Waters/dp/0060171472\">Chez Panisse Vegetables\u003c/a>; three years earlier, I pored over the gorgeous \u003ca href=\"http://www.amazon.com/Silver-Spoon-Phaidon-Press/dp/0714845310\">Silver Spoon\u003c/a>, for the past 50 years, Italy's best-selling cookbook. My cookbooks -- some of them once my mom's, and a few of those perhaps her mother's as well -- are literally marked with the meals they enabled. Splashes of red and brown fleck a Marcella Hazan recipe for tomato sauce with mushrooms. The entire taco section of Mexican Kitchen looks like a grisly watercolor. They have been touched by hands and worn. Corners have been folded over; pen scribbles show that proportions have, for better or for worse, been adjusted. Someone I know writes the date next to a recipe when she's cooking from it, so she can look back at the book years later and see when she's cooked what. I usually try to sort that out by just dating the smudges. It's a field begging for an expert.\u003c/p>\n\u003cp>Current wisdom, however, holds that cookbooks are becoming obsolete. While food blogs and recipe-rich websites like \u003ca href=\"http://www.epicurious.com/\">Epicurious\u003c/a> have been around, relatively speaking, for ages, most web-savvy cooks -- skittish about the potential havoc erupting pots and mishandled cutlery are capable of causing -- balk at positioning their precious laptops too close to a rowdy kitchen fray. Enter the \u003ca href=\"http://store.apple.com/us/browse/home/shop_ipad/family/ipad?afid=p219%7CGOUS&cid=OAS-US-KWG-iPad-US\">iPad\u003c/a>. I should say from the outset that I will never get one. They look ridiculous, too large and unwieldy to be truly convenient, and too small for comfortable typing. I am biased against it, but I cannot help but believe a significant portion of my skepticism concerning the iPad stems from having absorbed and rejected most vehemently widespread allegations that it's destined to revolutionize the universe of cookbooks.\u003c/p>\n\u003cp>Articles and blog posts salivating over the possibilities the iPad poses are hard to miss. Summarizing more than a few of those I've read would take a while. In late April, Gizmodo editor Wilson Rothman ably broke down the app onslaught in a New York Times Diner's Journal \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2010/04/21/cooking-tools-ipads-epicurious-vs-bigoven/\">column\u003c/a>, highlighting the best of what newly-minted iPad owners can expect from the warm plastic tablets: apps like Epicurious and BigOven brimming with grocery list-making functions and interactive aids paving the way for digital app-ified versions of seminal cookbooks.\u003c/p>\n\u003cp>While at least one person has proven enthusiastic enough to \u003ca href=\"http://mashable.com/2010/05/04/ipad-kitchen-cabinet/\">install an iPad in his kitchen cabinet\u003c/a>, app-mania drives me a little nuts -- and not just because I can't afford to spend half a grand on a gadget. I can't deny that it must be nice to cook with such a wealth of information at one's greasy fingertips, but there's something so temporary and soul-less about technology's ability to put reams of information into a very small space. I can draw an obvious parallel to collecting vinyl. I own an iPod shuffle I bought for $50 three years ago, but I still purchase vinyl records, and won't stop -- even though digital music is, at this point, practically free. As a matter of fact, I don't feel like I actually own an album unless I have it on vinyl. It's not simply a proprietary longing; without the actual record, music feels ephemeral to me, as if it might suddenly blow away. The comparison doesn't entirely hold up though: Vinyl records actually sound better than mp3s of the same songs, whereas a recipe's usefulness doesn't depend on its packaging, particularly when an iPad can call up ingredient profiles, recipes, and instructional videos with a few brisk clicks. The truth is usefulness doesn't really encompass the point of a cookbook. Like album art, a cookbook can be stylish, beautiful, and evocative -- something people want to display, cherish and share. Any publishers of cookbooks banking on digital downloads down the road shouldn't forget this.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If their cookbook lending library is any indication, the owners of the newish \u003ca href=\"http://www.localmissioneatery.com/library/cookbooks\">Local Mission Eatery\u003c/a>, on 24th St. near Folsom, probably feel the same way. For an annual fee of $35, members can borrow a book a week, providing they follow a highly generous set of \u003ca href=\"http://www.localmissioneatery.com/library/policies\">rules\u003c/a>. With titles like Ferran Adria's \u003ca href=\"http://www.amazon.com/Day-at-El-Bulli/dp/0714848832\">A Day at El Bulli\u003c/a>, Grant Achatz's \u003ca href=\"http://www.amazon.com/dp/1580089283\">Alinea\u003c/a>, and a multitude of Craig Claiborne volumes, \u003ca href=\"http://www.localmissioneatery.com/library/cookbooks\">possibilities\u003c/a> run the gamut from fanciful and fantastic to immensely practical. Importantly though, the library applies a dose of community consciousness to the cookbook form, emphasizing that the sharing of a valued text among members of a community makes for shared experiences too. It localizes and articulates a larger phenomenon. When you borrow a cookbook and cook a recipe, you're immediately tied to everyone else who cooks that recipe. Yes, there are apps for that too -- features that illuminate what people in close geographic proximity are cooking -- but those are poor substitutes for dripping sauce on the same page.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Two years ago, my girlfriend and I combined our cookbook collections and stacks of food magazines along with our books and records. Since leaving home, I've bought cookbooks of my own to supplement those pinched from the old homestead. Lately, I've bought some with my girlfriend too. In time, the collection will swell further, and the rows of books will require more shelves. Big, heavy cookbooks take up a lot of space. They don't blink, come to life, or talk to you. They're just cardboard and paper -- fusions of inanimate ingredients that readily fall apart and rot. Still, I imagine they'll still last longer than an iPad's hard-drive -- in every sense.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
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"order": 18
},
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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