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"content": "\u003cp>[aside postID='bayareabites_136941,bayareabites_136891' label='Takeout Guides By Region']\u003cbr>\nWith California’s coronavirus shelter-in-place order in its third month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations to buying hospital workers meals to advocating for government aid and\u003c/a> \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout\u003c/a> to support our neighborhood eateries.\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">\u003cem>Check, Please! Bay Area\u003c/em> restaurants from past and present\u003c/a> to see how they're managing to keep takeout unique and enjoyable for their communities. Here are some South Bay/Peninsula restaurants that have creative and community-focused approaches to takeout within the limitations of shelter-in-place.\u003cbr>\n[aside label='All Check, Please! Bay Area Restaurants' link1='https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z']\u003cbr>\n\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Also, here is a guide to safe takeout.\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.zareensrestaurant.com/\">Zareen's\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_T8Le_lcCt/\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>Zareen's continues to offer fresh and frozen takeout meals during shelter-in-place. Additionally, in honor of Eid al-Fitr, owner Zareen Khan is offering sheer khurma (an Eid specialty dessert) and kulfi at her restaurants. Proceeds will go to Doctors Without Borders.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/19990/check-please-bay-area-kids-review-zareens-park-burger-tu-mero-mole\">Watch the \u003cem>Check, Please! Bay Area Kids\u003c/em> episode from Season 13\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.tobangkoreanbbq.com/\">To Bang Korean BBQ\u003c/a>\u003c/h2>\n\u003cp>https://www.youtube.com/watch?v=2Av8QKQQjvA&feature=emb_title\u003c/p>\n\u003cp>For those missing the collective, all-you-can-eat Korean BBQ experience, Santa Clara's To Bang Korean BBQ is offering special Korean-style dinners for takeout and delivery. 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Bay Area\u003c/em> episode from Season 5\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/bigcountrykitchenllc/\">Sumika\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B-YQ7NoBC5W/\u003c/p>\n\u003cp>In addition to bento boxes and sashimi, Sumika is now selling fresh udon noodle kits, complete with dashi soup and pre-chopped garnishes. Be sure to order early though because the Los Altos restaurant's limited supply sells out quickly.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If your favorite South Bay/Peninsula\u003cem> Check, Please! 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"disqusTitle": "Celebrity Chef Recipes: Ryan Farr's Best Damn Cheeseburger",
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"content": "\u003cp>\u003cem>\u003ca href=\"http://kqed.org/celebritychefs\">Celebrity Chefs\u003c/a> is supported by\u003ca href=\"https://marblecompany.com/\"> Integrated Resources Group\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003ci>\u003cstrong>Video\u003c/strong>: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\" target=\"_blank\" rel=\"noopener noreferrer\">Vic Chin\u003c/a> and Peter Ruocco\u003c/i>\u003cbr>\n\u003ci>\u003cstrong>Photos\u003c/strong>: Vic Chin\u003c/i>\u003cbr>\n\u003ci>\u003cstrong>Words & Recipe\u003c/strong>: Ryan Farr\u003c/i>\u003cbr>\n[aside tag='celebrity-chefs' num='2' label='More Celebrity Chefs Recipes']\u003c/p>\n\u003cp>Our signature cheeseburger, complete with Gruyère cheese, thin red onion, crisp lettuce and our secret sauce, is the best. You’ll want to make it for your next cookout.\u003c/p>\n\u003cp>I could really write a love letter about this burger. We’ve been serving this recipe at 4505 since the beginning. During our early farmers market days, I ate them for breakfast, and we usually live off of them when we work at Outside Lands.\u003c/p>\n\u003cp>The cheeseburger is a composition that I dreamt up long ago—a brioche bun full of parmesan and scallions, crisp lettuce, red onion, grass-fed and grass-finished beef, Gruyère and our special, secret Shhh! Sauce. It has it all. You won’t need to take a nap after this burger, although that may change if you make it a double or add a fried egg.\u003c/p>\n\u003cp>At 4505 we pride ourselves on serving great grass-fed beef. We grind it fresh daily to our exact specifications. We’ve been serving this burger the same way since the beginning of the company at the farmers market. It’s now one of the most popular items at our restaurant.\u003cem>—Ryan Farr\u003c/em>\u003c/p>\n\u003ch2>Ryan Farr’s Best Damn Cheeseburger\u003c/h2>\n\u003cp>\u003ci>Serves six\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_137247\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137247\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-800x450.jpg\" alt=\"Best Damn Cheeseburger with Shhh! Sauce. \" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-1920x1080.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">4505's Best Damn Cheeseburger with Shhh! Sauce. \u003ccite>(Vic Chin/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1½ pounds ground grass-fed beef (80% lean, 20% fat)\u003c/li>\n\u003cli>4 tablespoons butter, melted\u003c/li>\n\u003cli>6 hamburger buns\u003c/li>\n\u003cli>1½ teaspoons salt\u003c/li>\n\u003cli>½ cup red onion, thinly sliced\u003c/li>\n\u003cli>½ large head iceberg lettuce, cut into 2 wedges\u003c/li>\n\u003cli>3 tomatoes (in season), sliced ¼-inch thick, 12 slices\u003c/li>\n\u003cli>6 ounces Gruyère cheese, sliced ¹⁄₁₆-inch thick, 6 slices\u003c/li>\n\u003cli>4 ounces Shhh! Sauce (recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Portion and shape the ground beef into six, 4-ounce patties about ¼-inch thick. Set aside.\u003c/p>\n\u003cp>2. Heat a large cast iron skillet over medium heat. Drizzle half of the butter into the skillet. Place buns in the pan, cut side down, and cook until golden, about 1½ minutes. Turn and repeat with other side. Remove buns from pan and set aside.\u003c/p>\n\u003cp>4. Increase the heat to high. Season the patties with the salt. Add the patties to the pan and cook 1½ minutes, then flip. Cover each patty with a slice of the cheese and continue to cook 1½ minutes more until medium rare. Set each patty on the bottom half of a toasted bun.\u003c/p>\n\u003cp>5. Using a spoon, slather a hefty tablespoon of Shhh! Sauce on leaves of lettuce, then layer lettuce, tomato, and onion on top of each patty. Place a bun top over each burger and serve immediately. Enjoy!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003ch2>4505's Secret Shhh! Sauce\u003c/h2>\n\u003cp>\u003ci>Makes approximately 1 cup\u003c/i>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 ounces mayonnaise\u003c/li>\n\u003cli>3 tablespoons sweet relish\u003c/li>\n\u003cli>2 teaspoons ketchup\u003c/li>\n\u003cli>1 teaspoon mustard\u003c/li>\n\u003cli>Pinch extra-fine salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In a glass bowl, whisk together the mayonnaise, relish, ketchup, mustard, and salt. Place in refrigerator until well chilled, about 1 hour. Serve immediately.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137246\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137246\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-800x1423.jpg\" alt=\"Chef Ryan Farr digs into his Best Damn Cheeseburger with Shhh! Sauce. \" width=\"800\" height=\"1423\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-800x1423.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-160x285.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-768x1366.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-1020x1814.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-1920x3415.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr digs into his Best Damn Cheeseburger with Shhh! Sauce. \u003ccite>(VIc Chin/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n",
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"excerpt": "Ryan Farr's Harissa Wings have a nice kick that pair perfectly with 4505 Burgers & BBQ's cooling White Alabama BBQ Sauce.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our signature cheeseburger, complete with Gruyère cheese, thin red onion, crisp lettuce and our secret sauce, is the best. You’ll want to make it for your next cookout.\u003c/p>\n\u003cp>I could really write a love letter about this burger. We’ve been serving this recipe at 4505 since the beginning. During our early farmers market days, I ate them for breakfast, and we usually live off of them when we work at Outside Lands.\u003c/p>\n\u003cp>The cheeseburger is a composition that I dreamt up long ago—a brioche bun full of parmesan and scallions, crisp lettuce, red onion, grass-fed and grass-finished beef, Gruyère and our special, secret Shhh! Sauce. It has it all. You won’t need to take a nap after this burger, although that may change if you make it a double or add a fried egg.\u003c/p>\n\u003cp>At 4505 we pride ourselves on serving great grass-fed beef. We grind it fresh daily to our exact specifications. We’ve been serving this burger the same way since the beginning of the company at the farmers market. It’s now one of the most popular items at our restaurant.\u003cem>—Ryan Farr\u003c/em>\u003c/p>\n\u003ch2>Ryan Farr’s Best Damn Cheeseburger\u003c/h2>\n\u003cp>\u003ci>Serves six\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_137247\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137247\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-800x450.jpg\" alt=\"Best Damn Cheeseburger with Shhh! Sauce. \" width=\"800\" height=\"450\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/burger-1920x1080.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">4505's Best Damn Cheeseburger with Shhh! Sauce. \u003ccite>(Vic Chin/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1½ pounds ground grass-fed beef (80% lean, 20% fat)\u003c/li>\n\u003cli>4 tablespoons butter, melted\u003c/li>\n\u003cli>6 hamburger buns\u003c/li>\n\u003cli>1½ teaspoons salt\u003c/li>\n\u003cli>½ cup red onion, thinly sliced\u003c/li>\n\u003cli>½ large head iceberg lettuce, cut into 2 wedges\u003c/li>\n\u003cli>3 tomatoes (in season), sliced ¼-inch thick, 12 slices\u003c/li>\n\u003cli>6 ounces Gruyère cheese, sliced ¹⁄₁₆-inch thick, 6 slices\u003c/li>\n\u003cli>4 ounces Shhh! Sauce (recipe below)\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cp>1. Portion and shape the ground beef into six, 4-ounce patties about ¼-inch thick. Set aside.\u003c/p>\n\u003cp>2. Heat a large cast iron skillet over medium heat. Drizzle half of the butter into the skillet. Place buns in the pan, cut side down, and cook until golden, about 1½ minutes. Turn and repeat with other side. Remove buns from pan and set aside.\u003c/p>\n\u003cp>4. Increase the heat to high. Season the patties with the salt. Add the patties to the pan and cook 1½ minutes, then flip. Cover each patty with a slice of the cheese and continue to cook 1½ minutes more until medium rare. Set each patty on the bottom half of a toasted bun.\u003c/p>\n\u003cp>5. Using a spoon, slather a hefty tablespoon of Shhh! Sauce on leaves of lettuce, then layer lettuce, tomato, and onion on top of each patty. Place a bun top over each burger and serve immediately. Enjoy!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch2>4505's Secret Shhh! Sauce\u003c/h2>\n\u003cp>\u003ci>Makes approximately 1 cup\u003c/i>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>6 ounces mayonnaise\u003c/li>\n\u003cli>3 tablespoons sweet relish\u003c/li>\n\u003cli>2 teaspoons ketchup\u003c/li>\n\u003cli>1 teaspoon mustard\u003c/li>\n\u003cli>Pinch extra-fine salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>\u003cspan style=\"font-weight: 400\"> In a glass bowl, whisk together the mayonnaise, relish, ketchup, mustard, and salt. Place in refrigerator until well chilled, about 1 hour. Serve immediately.\u003c/span>\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_137246\" class=\"wp-caption alignnone\" style=\"max-width: 800px\">\u003cimg class=\"size-medium wp-image-137246\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-800x1423.jpg\" alt=\"Chef Ryan Farr digs into his Best Damn Cheeseburger with Shhh! Sauce. \" width=\"800\" height=\"1423\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-800x1423.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-160x285.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-768x1366.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-1020x1814.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2020/05/chow-down-1920x3415.jpg 1920w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr digs into his Best Damn Cheeseburger with Shhh! Sauce. \u003ccite>(VIc Chin/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 East Bay Spots Shaking It Up With Takeout Right Now (as Featured on 'Check, Please! Bay Area')",
"title": "5 East Bay Spots Shaking It Up With Takeout Right Now (as Featured on 'Check, Please! Bay Area')",
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"content": "\u003cp>[aside postID='bayareabites_136828,bayareabites_136891' label='Rally For Restaurants']\u003cbr>\nWith California’s coronavirus shelter-in-place order entering its third month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations and buying hospital workers meals to advocating for government aid\u003c/a>. Many of us have been busy \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout\u003c/a> to support our neighborhood eateries.\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">beloved \u003cem>Check, Please! Bay Area\u003c/em> restaurants from past and present\u003c/a> to see how they're managing to keep takeout unique and enjoyable for their communities. Here are some East Bay restaurants that are staying creative and community-focused within the limitations of shelter-in-place. (Coming next: picks South Bay/Peninsula and San Francisco!)\u003cbr>\n[aside label='All Check, Please! Bay Area Restaurants' link1='https://www.kqed.org/checkplease/restaurants-a-z/,Restaurants A-Z']\u003cbr>\n\u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus\">\u003cstrong>Related: Is ordering takeout safe right now? (Yes.)\u003c/strong>\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.alamaroakland.com/\">alaMar Kitchen & Bar\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_Ld5RQgebt/\u003c/p>\n\u003cp>On top of offering alaMar's famous seafood boils for takeout and feeding hospital workers, chef Nelson German is serving free meals for folks in the restaurant industry. As part of the \u003ca href=\"https://www.eater.com/2020/4/10/21214022/ed-lee-community-kitchens-eaters-digest\">LEE Initiative's Restaurant Workers Relief Program\u003c/a>, the Uptown Oakland eatery feeds the industry with 300 meals from 4-6 pm Wednesday-Sunday.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20398/check-please-bay-area-reviews-alamar-kitchen-bar-sabores-del-sur-pearl-6101\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.xingones.com/\">Xingones\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_Q6T-ghcQk/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Even though immigrant workers make up over half of the restaurant industry, many are unable to access institutional resources during the pandemic. Co-owners Mayra Velasquez and Justino Perez have partnered with \u003ca href=\"https://noimmigrantsnospice.org/\">No Immigrant, No Spice\u003c/a> and the \u003ca href=\"https://calmaofficial.org/\">CALMA Community Fund\u003c/a> to fundraise for their staff members as well as vulnerable Bay Area families. Beyond their items for quarantine munchies, they're also selling affordable meal kits.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20531/check-please-bay-area-reviews-playt-restaurant-bar-xingones-stonemill-matcha\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.thecookandherfarmer.com/\">The Cook and Her Farmer\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_IkwbsB8e1/\u003c/p>\n\u003cp>Missing the ocean? Along with meal kits and pantry staples, The Cook and Her Farmer is selling bags of oysters for home shucking and slurping. They're also providing hospital workers with meals via \u003ca href=\"https://www.feedtheline.org/\">Feed The Line\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/19944/check-please-bay-area-reviews-marnee-thai-restaurant-the-cook-and-her-farmer-ristorante-milano\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 13\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.instagram.com/bigcountrykitchenllc/\">Big Country Kitchen\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_nY7X-p1Ls/\u003c/p>\n\u003cp>The veteran and woman owned Concord spot continues to post daily specials and secret menu items on their Instagram, along with relatable messages of support from chef-owner-parent Rabanjala Delancey.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20580/check-please-bay-area-reviews-big-country-kitchen-denicas-real-food-kitchen-mamas-royal-cafe\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"http://www.daughterthai.com/\">Daughter Thai Kitchen\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_kr9TGhEBS/\u003c/p>\n\u003cp>For a more festive takeout experience, Montclair's Daughter Thai Kitchen is offering a Little Lao Table Feast, an affordable \"chef's selection\" of rotating appetizers and entrees with your choice of Thai iced teas or beers. To offer some extra support to families with small children, they're also offering a free kid's meal with every order.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/20553/check-please-bay-area-reviews-range-life-royal-feast-daughter-thai-kitchen\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 15\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>If your favorite East Bay\u003cem> Check, Please! 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nWith California’s coronavirus shelter-in-place order entering its third month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations and buying hospital workers meals to advocating for government aid\u003c/a>. Many of us have been busy \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout\u003c/a> to support our neighborhood eateries.\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">beloved \u003cem>Check, Please! Bay Area\u003c/em> restaurants from past and present\u003c/a> to see how they're managing to keep takeout unique and enjoyable for their communities. Here are some East Bay restaurants that are staying creative and community-focused within the limitations of shelter-in-place. (Coming next: picks South Bay/Peninsula and San Francisco!)\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cp>[aside postID='bayareabites_136828,bayareabites_136732' label='Rally For Restaurants']\u003c/p>\n\u003cp>With California’s coronavirus shelter-in-place order entering its second month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations\u003c/a> and buying hospital workers meals, to advocating for government aid and \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout. \u003c/a>\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">beloved \u003cem>Check, Please! Bay Area\u003c/em> restaurants \u003c/a>to see how they're managing to make takeout unique and enjoyable during the shutdown. 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The best photo wins a free dinner for two and a six-pack of wine.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17587/check-please-bay-area-reviews-valette-eatsa-osso-steakhouse\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.proteayv.com/\">Protéa\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_LDwxXpOCn/\u003c/p>\n\u003cp>Protéa, a fast-casual oasis in downtown Yountville, serves Puerto Rican and Latin fusion cuisine. In addition to takeout and delivery, chef Anita Cartagena is offering rotating “Cook from Home” bundles of pre-marinated mains like asado pork chops and shrimp ceviche that even novice chefs can execute to perfection.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease\">Watch the \u003cem>Check, Please! 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Bay Area Kids\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.poggiotrattoria.com/\">Poggio Trattoria\u003c/a>\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_IZdGElqxY/\u003c/p>\n\u003cp>Now that Sausalito's Italian diner Poggio Trattoria has suspended lunch service, chef Benjamin Balesteri has begun fishing out in the Bay to provide customers with freshly-caught specials. Pair a rockfish filet with one of the wine bottle offerings, which are now 50% off.\u003c/p>\n\u003cp>\u003ca href=\"https://video.kqed.org/video/check-please-bay-area-borobudur-restaurant-alegrias-spanish-restaurant-poggio/\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 4\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.facebook.com/HummingbirdFairfax/?ref=py_c\">The Hummingbird\u003c/a>\u003c/h2>\n\u003cp>https://www.youtube.com/watch?v=y24GynyFHok&feature=emb_title\u003c/p>\n\u003cp>Fairfax's Creole-inspired spot is offering free meals to frontline workers and giving 50% off to all essential workers. Enjoy some comfort food and help The Hummingbird pay it forward by feeding our community.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003cstrong>Add to our list\u003c/strong>\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>If your favorite North Bay\u003cem> Check, Please! 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With California’s coronavirus shelter-in-place order entering its second month, we're all trying our best to help keep the Bay Area food scene going, from \u003ca href=\"https://www.kqed.org/bayareabites/136828/bay-area-organizations-helping-the-local-food-industry\">donating to organizations\u003c/a> and buying hospital workers meals, to advocating for government aid and \u003ca href=\"https://www.kqed.org/bayareabites/136732/ordering-delivery-and-takeout-in-the-bay-area-during-coronavirus#restaurants\">ordering takeout. \u003c/a>\u003c/p>\n\u003cp>We've reached out to our \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">beloved \u003cem>Check, Please! Bay Area\u003c/em> restaurants \u003c/a>to see how they're managing to make takeout unique and enjoyable during the shutdown. Here are some North Bay restaurants that are staying creative within the limitations of shelter-in-place. (Coming next: picks from East Bay, South Bay, and San Francisco!)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In addition to pick-up and delivery, Gerard Nebesky's eponymous paella operation has begun offering online cooking tutorials as part of \"Live From Santa Rosa,\" a new weekly series of family-friendly home activities led by Santa Rosa business owners. Cook along in your home kitchen and if things go haywire, order-in from the teacher himself.\u003c/p>\n\u003cp>\u003ca href=\"http://kqed.org/checkplease/20409/check-please-bay-area-kids-review-sams-chowder-house-sangeetha-restaurant-gerards-paella-y-tapas\">Watch the \u003cem>Check, Please! Bay Area Kids\u003c/em> episode from Season 14\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.poggiotrattoria.com/\">Poggio Trattoria\u003c/a>\u003c/h2>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Now that Sausalito's Italian diner Poggio Trattoria has suspended lunch service, chef Benjamin Balesteri has begun fishing out in the Bay to provide customers with freshly-caught specials. Pair a rockfish filet with one of the wine bottle offerings, which are now 50% off.\u003c/p>\n\u003cp>\u003ca href=\"https://video.kqed.org/video/check-please-bay-area-borobudur-restaurant-alegrias-spanish-restaurant-poggio/\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 4\u003c/a>\u003c/p>\n\u003ch2>\u003ca href=\"https://www.facebook.com/HummingbirdFairfax/?ref=py_c\">The Hummingbird\u003c/a>\u003c/h2>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/y24GynyFHok'\n title='//www.youtube.com/embed/y24GynyFHok'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Fairfax's Creole-inspired spot is offering free meals to frontline workers and giving 50% off to all essential workers. Enjoy some comfort food and help The Hummingbird pay it forward by feeding our community.\u003c/p>\n\u003cp>\u003ca href=\"https://www.kqed.org/checkplease/17194/check-please-bay-area-season-11-premiere-reviews-the-hummingbird-sumika-and-orexi\">Watch the \u003cem>Check, Please! Bay Area\u003c/em> episode from Season 11\u003c/a>\u003c/p>\n\u003ch2>\u003cstrong>Add to our list\u003c/strong>\u003c/h2>\n\u003cp>\u003c/p>\n\u003cp>If your favorite North Bay\u003cem> Check, Please! Bay Area\u003c/em> restaurant is offering special deals during shelter in place, let us know on \u003ca href=\"https://www.facebook.com/KQEDcheckplease/\">Facebook\u003c/a>, \u003ca href=\"https://twitter.com/KQEDcheckplease\">Twitter\u003c/a>, or \u003ca href=\"https://www.instagram.com/kqedbayareabites/\">Instagram.\u003c/a> You can also find our complete list of \u003ca href=\"https://www.kqed.org/checkplease/restaurants-a-z/\">every restaurant ever featured on the show\u003c/a>. Things are changing by the day, so contact restaurants directly for the most up-to-date information.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Holiday High Tea: Where to Sip Among Twinkling Lights and Historic Architecture",
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"content": "\u003cp>This time of year, some of the Bay Area's most beautiful historic homes and hotels take on the tradition of afternoon tea.\u003cbr>\n[aside postID='bayareabites_135744']\u003cbr>\nThese extravagant architectural beauties are worth a visit in any season, but crustless finger sandwiches, scones with Devonshire cream and lemon curd, and an uplifting, aromatic tea make the trip even better. After all, everyone deserves to indulge in a little tradition around the holidays.\u003c/p>\n\u003ch2>Filoli\u003c/h2>\n\u003cp>86 Cañada Rd.\u003cbr>\nWoodside\u003c/p>\n\u003cfigure id=\"attachment_135781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli.jpg\" alt=\"Filoli decked out for the holidays\" width=\"1920\" height=\"1123\" class=\"size-full wp-image-135781\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-160x94.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-800x468.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-768x449.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-1020x597.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-1200x702.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filoli decked out for the holidays \u003ccite>(Courtesy of Filoli via Facebook/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"filoli.org\" target=\"_blank\" rel=\"noopener noreferrer\">Filoli\u003c/a>, the 19th century English manor in Woodside, takes the holidays very seriously: Musicians play special engagements, Santa makes a visit, and the property's manicured gardens magically light up. One of their best winter traditions, however, is a holiday high tea—a special version of their year-round tea service where they pull out all the stops. Alongside a special tea blend, guests are served delicate holiday treats with their scones and finger sandwiches. \u003c/p>\n\u003cp>When the meal is finished, check out the house's Drawing Room, where tea was traditionally presented to honored visitors. High tea is held every Tuesday and some Sundays from 1:30pm to 3pm, between November 26th and December 17th.\u003c/p>\n\u003ch2>Garden Court at the Palace Hotel\u003c/h2>\n\u003cp>2 New Montgomery St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135782\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135782\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court.jpg\" alt=\"\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finger sandwiches, scones and tea at the Palace Hotel \u003ccite>(Courtesy of the Palace Hotel/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"sfpalace.com\" target=\"_blank\" rel=\"noopener noreferrer\">The Palace\u003c/a>'s sumptuous Garden Court, with its stained glass dome and Austrian crystal chandeliers, was the hotel's crowning jewel when it opened in 1909. Over the years, it has hosted presidents (Warren G. Harding died in a room upstairs) and starred in movies (1997's The Game). For over a hundred years, it has also been the site of an elegant tea service.\u003cbr>\n[aside postID='news_11712325' align='left']\u003cbr>\nPresented on fine china and silver, holiday tea in the Garden Court ($90/adults, $60/kids) includes a special festive menu of finger sandwiches, scones, and sugar plum tea. On December 12th, 19th, 23rd, and 24th, the Palace will also offer tea with Santa ($95/adults, $65/kids). For those who want a little bubbly along with their tea, try the sparkling wine tea ($76). // Tea is served Monday through Saturday afternoons in December; reservations are preferred.\u003c/p>\n\u003ch2>Pardee Home Museum\u003c/h2>\n\u003cp>672 11th St.\u003cbr>\nOakland\u003c/p>\n\u003cfigure id=\"attachment_135783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house.jpg\" alt=\"High tea at the Pardee Home Museum in Oakland\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-135783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-768x768.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">High tea at the Pardee Home Museum in Oakland \u003ccite>(Courtesy of Pardee Home Museum via Yelp/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This cream-colored Victorian built in 1869 in Oakland celebrates its roots with oh-so British high teas. Served either in the house's elegant dining room or its manicured garden, \u003ca href=\"pardeehome.org\" target=\"_blank\" rel=\"noopener noreferrer\">the Pardee Home\u003c/a> pairs their brew with platters of sweet and savory treats for between six and twelve guests ($35 for high tea, $25 for dessert tea, $40 for garden tea). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When you've cleared your plate, take a tour of this beautifully decorated house museum. Teas are private and must be scheduled in advance. \u003c/p>\n\u003ch2>Fairmont San Francisco\u003c/h2>\n\u003cp>950 Mason St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree.jpg\" alt=\"\" width=\"1920\" height=\"1277\" class=\"size-full wp-image-135784\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-1200x798.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Fairmont San Francisco does Christmas right \u003ccite>(Courtesy of Fairmont San Francisco via Facebook/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Afternoon tea has been served at the \u003ca href=\"fairmont.com\" target=\"_blank\" rel=\"noopener noreferrer\">Fairmont San Francisco\u003c/a> since 1907, so they've had time to perfect their skills. Presented in the Laurel Court restaurant and bar, the centerpiece of the hotel's lobby opens again after waiting six decades to be restored. the Fairmont's tea includes scones, pastries, and teas with locally sourced ingredients. Tea here is served on Saturday and Sunday afternoons year-round (between 1:30 and 3:30pm) but during the holidays, the lobby is extra festive—dressed to the nines in trains, trees, and a massive gingerbread house. \u003c/p>\n\u003cp>Get festive by attending their signature Gingerbread Holiday Tea, from November 30th through December 31st ($129/adult, $89/kid). // Reservations recommended.\u003c/p>\n\u003ch2>Top of the Mark\u003c/h2>\n\u003cp>999 California St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135785\" class=\"wp-caption aligncenter\" style=\"max-width: 1954px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas.jpg\" alt=\"Afternoon tea at Top of the Mark\" width=\"1954\" height=\"1310\" class=\"size-full wp-image-135785\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas.jpg 1954w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-1020x684.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-1200x805.jpg 1200w\" sizes=\"(max-width: 1954px) 100vw, 1954px\">\u003cfigcaption class=\"wp-caption-text\">During the holidays, Top of the Mark serves two versions of afternoon tea—one for adults, another for kids. \u003ccite>(Courtesy of Top of the Mark/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>High above the city, perched on the penthouse level of the Intercontinental Mark Hopkins Hotel, \u003ca href=\"holidaysatthemark.com\" target=\"_blank\" rel=\"noopener noreferrer\">Top of the Mark\u003c/a> has been charming guests since 1939. During the holidays, this iconic San Francisco eatery serves two versions of afternoon tea—one for adults, another for kids. \u003c/p>\n\u003cp>At the Children's Magical Tea ($80), finger sandwiches, scones and pastries are served buffet style in a delightful afternoon of face painting, cookie decorating, and balloon animal making. There are two seatings—at noon and 12:30pm—Fridays and Saturdays between November 29th and December 26th. If you can't make these times, swing by on Thursday, December 19th or Wednesday, December 26th. \u003c/p>\n\u003cp>For an extra holiday treat, be sure to schedule your teatime around Santa himself: Santa Claus will be in the lobby on Saturdays December 7th, 14th, and 21st between 12:30pm and 4:30pm. // Reservations required.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/holiday-high-tea-bay-area-2507204931.html\" target=\"_blank\" rel=\"noopener noreferrer\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThese extravagant architectural beauties are worth a visit in any season, but crustless finger sandwiches, scones with Devonshire cream and lemon curd, and an uplifting, aromatic tea make the trip even better. After all, everyone deserves to indulge in a little tradition around the holidays.\u003c/p>\n\u003ch2>Filoli\u003c/h2>\n\u003cp>86 Cañada Rd.\u003cbr>\nWoodside\u003c/p>\n\u003cfigure id=\"attachment_135781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli.jpg\" alt=\"Filoli decked out for the holidays\" width=\"1920\" height=\"1123\" class=\"size-full wp-image-135781\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-160x94.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-800x468.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-768x449.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-1020x597.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/filoli-1200x702.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Filoli decked out for the holidays \u003ccite>(Courtesy of Filoli via Facebook/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"filoli.org\" target=\"_blank\" rel=\"noopener noreferrer\">Filoli\u003c/a>, the 19th century English manor in Woodside, takes the holidays very seriously: Musicians play special engagements, Santa makes a visit, and the property's manicured gardens magically light up. One of their best winter traditions, however, is a holiday high tea—a special version of their year-round tea service where they pull out all the stops. Alongside a special tea blend, guests are served delicate holiday treats with their scones and finger sandwiches. \u003c/p>\n\u003cp>When the meal is finished, check out the house's Drawing Room, where tea was traditionally presented to honored visitors. High tea is held every Tuesday and some Sundays from 1:30pm to 3pm, between November 26th and December 17th.\u003c/p>\n\u003ch2>Garden Court at the Palace Hotel\u003c/h2>\n\u003cp>2 New Montgomery St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135782\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135782\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court.jpg\" alt=\"\" width=\"1920\" height=\"1281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/palace-hotel-garden-court-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finger sandwiches, scones and tea at the Palace Hotel \u003ccite>(Courtesy of the Palace Hotel/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"sfpalace.com\" target=\"_blank\" rel=\"noopener noreferrer\">The Palace\u003c/a>'s sumptuous Garden Court, with its stained glass dome and Austrian crystal chandeliers, was the hotel's crowning jewel when it opened in 1909. Over the years, it has hosted presidents (Warren G. Harding died in a room upstairs) and starred in movies (1997's The Game). For over a hundred years, it has also been the site of an elegant tea service.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nPresented on fine china and silver, holiday tea in the Garden Court ($90/adults, $60/kids) includes a special festive menu of finger sandwiches, scones, and sugar plum tea. On December 12th, 19th, 23rd, and 24th, the Palace will also offer tea with Santa ($95/adults, $65/kids). For those who want a little bubbly along with their tea, try the sparkling wine tea ($76). // Tea is served Monday through Saturday afternoons in December; reservations are preferred.\u003c/p>\n\u003ch2>Pardee Home Museum\u003c/h2>\n\u003cp>672 11th St.\u003cbr>\nOakland\u003c/p>\n\u003cfigure id=\"attachment_135783\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house.jpg\" alt=\"High tea at the Pardee Home Museum in Oakland\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-135783\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-160x160.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-800x800.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/pardee-house-768x768.jpg 768w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">High tea at the Pardee Home Museum in Oakland \u003ccite>(Courtesy of Pardee Home Museum via Yelp/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This cream-colored Victorian built in 1869 in Oakland celebrates its roots with oh-so British high teas. Served either in the house's elegant dining room or its manicured garden, \u003ca href=\"pardeehome.org\" target=\"_blank\" rel=\"noopener noreferrer\">the Pardee Home\u003c/a> pairs their brew with platters of sweet and savory treats for between six and twelve guests ($35 for high tea, $25 for dessert tea, $40 for garden tea). \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When you've cleared your plate, take a tour of this beautifully decorated house museum. Teas are private and must be scheduled in advance. \u003c/p>\n\u003ch2>Fairmont San Francisco\u003c/h2>\n\u003cp>950 Mason St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree.jpg\" alt=\"\" width=\"1920\" height=\"1277\" class=\"size-full wp-image-135784\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-1020x678.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/fairmont-christmas-tree-1200x798.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Fairmont San Francisco does Christmas right \u003ccite>(Courtesy of Fairmont San Francisco via Facebook/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Afternoon tea has been served at the \u003ca href=\"fairmont.com\" target=\"_blank\" rel=\"noopener noreferrer\">Fairmont San Francisco\u003c/a> since 1907, so they've had time to perfect their skills. Presented in the Laurel Court restaurant and bar, the centerpiece of the hotel's lobby opens again after waiting six decades to be restored. the Fairmont's tea includes scones, pastries, and teas with locally sourced ingredients. Tea here is served on Saturday and Sunday afternoons year-round (between 1:30 and 3:30pm) but during the holidays, the lobby is extra festive—dressed to the nines in trains, trees, and a massive gingerbread house. \u003c/p>\n\u003cp>Get festive by attending their signature Gingerbread Holiday Tea, from November 30th through December 31st ($129/adult, $89/kid). // Reservations recommended.\u003c/p>\n\u003ch2>Top of the Mark\u003c/h2>\n\u003cp>999 California St.\u003cbr>\nSan Francisco\u003c/p>\n\u003cfigure id=\"attachment_135785\" class=\"wp-caption aligncenter\" style=\"max-width: 1954px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas.jpg\" alt=\"Afternoon tea at Top of the Mark\" width=\"1954\" height=\"1310\" class=\"size-full wp-image-135785\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas.jpg 1954w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-800x536.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-768x515.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-1020x684.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/top-of-mark-christmas-1200x805.jpg 1200w\" sizes=\"(max-width: 1954px) 100vw, 1954px\">\u003cfigcaption class=\"wp-caption-text\">During the holidays, Top of the Mark serves two versions of afternoon tea—one for adults, another for kids. \u003ccite>(Courtesy of Top of the Mark/7x7)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>High above the city, perched on the penthouse level of the Intercontinental Mark Hopkins Hotel, \u003ca href=\"holidaysatthemark.com\" target=\"_blank\" rel=\"noopener noreferrer\">Top of the Mark\u003c/a> has been charming guests since 1939. During the holidays, this iconic San Francisco eatery serves two versions of afternoon tea—one for adults, another for kids. \u003c/p>\n\u003cp>At the Children's Magical Tea ($80), finger sandwiches, scones and pastries are served buffet style in a delightful afternoon of face painting, cookie decorating, and balloon animal making. There are two seatings—at noon and 12:30pm—Fridays and Saturdays between November 29th and December 26th. If you can't make these times, swing by on Thursday, December 19th or Wednesday, December 26th. \u003c/p>\n\u003cp>For an extra holiday treat, be sure to schedule your teatime around Santa himself: Santa Claus will be in the lobby on Saturdays December 7th, 14th, and 21st between 12:30pm and 4:30pm. // Reservations required.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.7x7.com/holiday-high-tea-bay-area-2507204931.html\" target=\"_blank\" rel=\"noopener noreferrer\">7x7 Bay Area\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Kon-Tiki's New Bar and Restaurant Promises 'American Tropical' Fantasy",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">Coming early next year to the former Fauna and Flora spaces in the historic Oakland Floral Depot building are two bars and a restaurant by the team behind The Kon-Tiki. Christ Aivaliotis and Matt Regan, the duo behind the Oakland tiki bar, are expanding just a few blocks away from their first venture. \u003c/span>\u003cbr>\n[aside postID='bayareabites_112022,news_11755932' label='More on Tiki Bars']\u003cbr>\n\u003cspan style=\"font-weight: 400\">“Since it’s two spaces, we are going to turn Fauna into a Tiki bar, sort of an extension of The Kon-Tiki for the people who make it to this corridor to see a show or for First Friday.” Aivaliotis says. Featuring an abbreviated menu of their flagship location, the bar will be named The Kon-Tiki Room at Palmetto, Palmetto being the restaurant that’ll take over the former Flora space. The restaurant will have its own separate bar and a food menu that Aivaliotis calls “classic Americana with a steakhouse feeling,” which will be headed by chef Manny Bonilla of The Kon-Tiki. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Aivaliotis, a former bar manager at Flora, is shaping Palmetto’s bar program after what he calls the “canon of cocktails codified after prohibition.” “Those cocktails made with fresh juices and the best spirits that you could find,” he explains. “And we’ll do steakhouse martinis and Manhattans.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Kon-Tiki team hopes to open both spaces around late January next year barring any permit issues and the cosmetic fixes that’ll reflect the duo’s somewhat divergent and miscellaneous inspiration points. Aivaliotis and Reagan mentioned aesthetics ranging from American tropical and Miami pastels to “a place where Indiana Jones would be fanning himself off or something,” says Aivaliotis. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl.jpg\" alt=\"\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-135766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A volcano bowl at The Kon Tiki whose owners are opening two new bars in Oakland. \u003ccite>(Tarik Kazaleh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In an era where nostalgia is a crux for consumption, it’s interesting to consider who exactly will get to be wistfully nostalgic in this space. Whether it’s about Indiana Jones and his adventures or within fantasies of Polynesian island life, the kitchy aesthetics of tiki hold \u003c/span>\u003ca href=\"https://openspace.sfmoma.org/2017/05/abolish-the-tiki-bar/\">\u003cspan style=\"font-weight: 400\">insidious\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> origins. Tiki bars, which have had a long standing presence in the Bay Area, have enjoyed a resurgence as of late since their 1930s debut and their 1960s, post-World War II heyday. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“For us, it was really important to not be trying to project some sort of fantasia of cultural appropriation that came on the heels of colonialism,” Avialiotis says. “It was really important to think about our point of reference being the tiki bar itself. That it was a cultural phenomenon that is specifically American that did draw on all these cultures in a way that was problematic. So towards that end, we tried to source art that made you think of tiki but not any sort of specific Polynesian place.” \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Their food menu is also a place Avialiotis points to as different than the more problematic versions of tiki bars where Chinese food is served under a loose appropriative “Asian” umbrella. “What we wanted to do to differentiate ourselves was to create a food menu that spoke to being a relevant restaurant,” he explains “Thinking about how our meat is sourced, what vegetables are in season and how are they prepared.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Having said all that, Avialiotis distinguishes The Kon-Tiki Room at Palmetto from the original Kon-Tiki as more nautical than tropical and says, “The idea will be that you’re stepping off of a boat into a little shanty town and you’re just drinking booch at the local bar at the shanty town.” While it’ll be challenging to turn a glimmering art deco building into a “shanty town”, equally as troublesome is that intention in the first place. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">According to its owners, the Kon-Tiki so far has been well-received by Oakland residents and issues of around tiki’s less palatable origins have been limited to \u003c/span>\u003ca href=\"https://www.eastbayexpress.com/oakland/letters-of-the-week-our-readers-chime-in-on-last-weeks-issue/Content?oid=13456547\">\u003cspan style=\"font-weight: 400\">a letter to the editor\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> at the\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> East Bay Express\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, specifically regarding two alcoholic drinks named “Virgin’s Downfall” and “Virgin’s Suicide” at the Kon-Tiki. “An important distinction that gets overlooked is there’s an apostrophe,” Avialiotis explains, “It’s not sacrificing a virgin. It’s the thing that a virgin is sacrificing. So it’s sort of a stupid wordplay. It’s not the downfall because the virgin is thrown in the volcano, it’s what the virgin has given up.” Reagan also adds that virgin is not a gendered term but it’s hard to imagine those drink names existing without ire at non-tiki menus in town. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Am I going to put a drink with the name virgin [and] apostrophe “s” on it at the new restaurant?” Avialiotis asks. “Probably not.”\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">“Since it’s two spaces, we are going to turn Fauna into a Tiki bar, sort of an extension of The Kon-Tiki for the people who make it to this corridor to see a show or for First Friday.” Aivaliotis says. Featuring an abbreviated menu of their flagship location, the bar will be named The Kon-Tiki Room at Palmetto, Palmetto being the restaurant that’ll take over the former Flora space. The restaurant will have its own separate bar and a food menu that Aivaliotis calls “classic Americana with a steakhouse feeling,” which will be headed by chef Manny Bonilla of The Kon-Tiki. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Aivaliotis, a former bar manager at Flora, is shaping Palmetto’s bar program after what he calls the “canon of cocktails codified after prohibition.” “Those cocktails made with fresh juices and the best spirits that you could find,” he explains. “And we’ll do steakhouse martinis and Manhattans.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The Kon-Tiki team hopes to open both spaces around late January next year barring any permit issues and the cosmetic fixes that’ll reflect the duo’s somewhat divergent and miscellaneous inspiration points. Aivaliotis and Reagan mentioned aesthetics ranging from American tropical and Miami pastels to “a place where Indiana Jones would be fanning himself off or something,” says Aivaliotis. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135766\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl.jpg\" alt=\"\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-135766\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/12/Kon-Tiki-Cocktails-volcano-bowl-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A volcano bowl at The Kon Tiki whose owners are opening two new bars in Oakland. \u003ccite>(Tarik Kazaleh)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">In an era where nostalgia is a crux for consumption, it’s interesting to consider who exactly will get to be wistfully nostalgic in this space. Whether it’s about Indiana Jones and his adventures or within fantasies of Polynesian island life, the kitchy aesthetics of tiki hold \u003c/span>\u003ca href=\"https://openspace.sfmoma.org/2017/05/abolish-the-tiki-bar/\">\u003cspan style=\"font-weight: 400\">insidious\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> origins. Tiki bars, which have had a long standing presence in the Bay Area, have enjoyed a resurgence as of late since their 1930s debut and their 1960s, post-World War II heyday. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“For us, it was really important to not be trying to project some sort of fantasia of cultural appropriation that came on the heels of colonialism,” Avialiotis says. “It was really important to think about our point of reference being the tiki bar itself. That it was a cultural phenomenon that is specifically American that did draw on all these cultures in a way that was problematic. So towards that end, we tried to source art that made you think of tiki but not any sort of specific Polynesian place.” \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Their food menu is also a place Avialiotis points to as different than the more problematic versions of tiki bars where Chinese food is served under a loose appropriative “Asian” umbrella. “What we wanted to do to differentiate ourselves was to create a food menu that spoke to being a relevant restaurant,” he explains “Thinking about how our meat is sourced, what vegetables are in season and how are they prepared.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Having said all that, Avialiotis distinguishes The Kon-Tiki Room at Palmetto from the original Kon-Tiki as more nautical than tropical and says, “The idea will be that you’re stepping off of a boat into a little shanty town and you’re just drinking booch at the local bar at the shanty town.” While it’ll be challenging to turn a glimmering art deco building into a “shanty town”, equally as troublesome is that intention in the first place. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">According to its owners, the Kon-Tiki so far has been well-received by Oakland residents and issues of around tiki’s less palatable origins have been limited to \u003c/span>\u003ca href=\"https://www.eastbayexpress.com/oakland/letters-of-the-week-our-readers-chime-in-on-last-weeks-issue/Content?oid=13456547\">\u003cspan style=\"font-weight: 400\">a letter to the editor\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> at the\u003c/span>\u003ci>\u003cspan style=\"font-weight: 400\"> East Bay Express\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400\">, specifically regarding two alcoholic drinks named “Virgin’s Downfall” and “Virgin’s Suicide” at the Kon-Tiki. “An important distinction that gets overlooked is there’s an apostrophe,” Avialiotis explains, “It’s not sacrificing a virgin. It’s the thing that a virgin is sacrificing. So it’s sort of a stupid wordplay. It’s not the downfall because the virgin is thrown in the volcano, it’s what the virgin has given up.” Reagan also adds that virgin is not a gendered term but it’s hard to imagine those drink names existing without ire at non-tiki menus in town. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“Am I going to put a drink with the name virgin [and] apostrophe “s” on it at the new restaurant?” Avialiotis asks. “Probably not.”\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "DIYs, Edible Gifts and More: A 2019 Holiday Gift Guide for Locavores",
"title": "DIYs, Edible Gifts and More: A 2019 Holiday Gift Guide for Locavores",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Artisanal sweets, classes only fit for foodies, wearable food fashion, and even cannabis — Bay Area makers, artists, and chefs have thoughtful and delicious gifts ready for any food lover in your life.\u003c/p>\n\u003cp>Here are some of our favorite gift ideas, made and available in the Bay Area.\u003c/p>\n\u003ch2>Edible gifts\u003c/h2>\n\u003cp>\u003cstrong>Alice Collective\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135548\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135548\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective.jpg\" alt=\"biscuits from Alice Collective\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Perfect for gifting or snacking, Alice Collective’s take-home biscuits are a breeze to prep with just one step of heating them in the oven. \u003ccite>(Patrick Wong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='pop_14155,news_11712325' label='More Holiday Fun on KQED']\u003cbr>\nThis year, give the gift a warm freshly-baked biscuit (without whipping the biscuits together yourself). \u003ca href=\"https://thealicecollective.com/\" target=\"_blank\" rel=\"noopener noreferrer\">The Alice Collective\u003c/a> in Oakland is offering a frozen dozen of buttermilk biscuits that just need to be popped in the oven before serving. While grabbing a dozen for your loved one, why not grab a dozen for yourself? Who knows how handy they’ll be as a quick and easy holiday dinner side dish.\u003c/p>\n\u003cp>To try the biscuits fresh and hot, straight from the source, biscuits are offered daily on the Alice Collective menu in sweet and savory options.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Panettone \u003c/strong>\u003c/p>\n\u003cp>This year, grab one of Oprah's Favorite Things: \u003ca href=\"https://www.thisisfromroy.com/\" target=\"_blank\" rel=\"noopener noreferrer\">panettone crafted by Oakland’s Roy Shvartzapel\u003c/a>. Panettone is a deceptively simple, sweet bread confection that makes fruitcake seem poor by comparison, and the one from Shvartzapel is a decadent treat. Get one before they’re gone.\u003c/p>\n\u003cp>\u003cstrong>OCHO\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135551\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135551\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO.jpg\" alt=\"An assortment of OCHO chocolates\" width=\"1920\" height=\"1231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-800x513.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-768x492.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-1020x654.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-1200x769.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Individually wrapped for easy gifting and stocking-stuffing, OCHO Chocolate Trees come in peanut butter or caramel-filled. \u003ccite>(Patrick Wong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chocolate and peanut butter is a classic combination for a reason: it works. And that rings true, especially during the holidays. \u003ca href=\"https://www.ochocandy.com/product/christmas-subscription/\" target=\"_blank\" rel=\"noopener noreferrer\">Oakland-based OCHO\u003c/a> is offering a seasonal favorite, Peanut Butter Trees! The confection of smooth milk chocolate encases creamy peanut butter. OCHO’s peanut butter-y treats are organic, gluten-free and GMO-free. For those who may have an allergy or prefer something a bit sweeter, there is also a caramel-filled variety of these edible conifers.\u003c/p>\n\u003cp>Get your orders in for these trees by December 11 to be sure to have enough to stuff your stockings with ‘em.\u003c/p>\n\u003cp>\u003cstrong>DIY Tonic Kit \u003c/strong>\u003c/p>\n\u003cp>It’s more than just spices at Oakland’s iconic Oaktown Spice!\u003c/p>\n\u003cp>Consider giving your budding mixologist \u003ca href=\"https://oaktownspiceshop.com/products/homemade-tonic-water-kit\" target=\"_blank\" rel=\"noopener noreferrer\">Oaktown’s tonic water kit\u003c/a>, which comes with botanicals and spices (which are obviously going to be good, considering where it’s coming from) and a recipe for a syrup that can be added to soda water.\u003c/p>\n\u003ch2>Cooking Classes\u003c/h2>\n\u003cp>\u003cstrong>Dandelion Chocolate\u003c/strong>\u003c/p>\n\u003cp>With their new factory up and running, San Francisco’s chocolate darling \u003ca href=\"https://store.dandelionchocolate.com/pages/experiences\" target=\"_blank\" rel=\"noopener noreferrer\">Dandelion is offering classes\u003c/a> for people to learn more about chocolate: from the sourcing, to the production and even the making of. With a wide variety of classes varying in chocolatey subject matter ranging from one-hour to a four-hour intensive, the lengthier classes give students the chance to even make their own nibs and take-home chocolate.\u003c/p>\n\u003cp>The hands-on classes are great for chocolate lovers in your life, with a required age of 14 or above. For those who want to skip school, try Dandelion’s holiday offerings including a children’s gift set that includes books and treats, or their annual advent calendar.\u003c/p>\n\u003cp>\u003cstrong>BiteUnite\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135550\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass.jpg\" alt=\"A cooking class in session at BiteUnite\" width=\"1920\" height=\"1282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BiteUnite classes can be easily booked online for private or work events. \u003ccite>(Courtesy of BiteUnite)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you’re planning a fun food-focused outing with friends and family or for a corporate event, \u003ca href=\"https://biteunite.com/\" target=\"_blank\" rel=\"noopener noreferrer\">BiteUnite\u003c/a> has you covered. Opening just last year, BiteUnite — incubator kitchen, event space, and cafe — has already built a long roster of chefs. Their class catalog is diverse and you can learn to cook Thai cuisine, to make dumplings or, more recently, a make mooncakes in a class taught by a chef flown out from their sister kitchen in Hong Kong.\u003c/p>\n\u003cp>Over the holidays, BiteUnite will be expanding its class offering even more with cheese-making and pie-making classes.\u003c/p>\n\u003cp>\u003cstrong>Brew It Yourself\u003c/strong>\u003c/p>\n\u003cp>Whether you’re a beer beginner or a beer buff, \u003ca href=\"https://brewityourselfsf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco’s Brew It Yourself\u003c/a> offers an introductory course and an advanced course in beer-making. Considering both classes are seven and nine hours respectively, that’s a quick gulp for both learning how to make your own beer and getting to take home a six-pack of it as well.\u003c/p>\n\u003cp>For those who can think ahead far enough and don’t mind an early birthday gift, Brew It Yourself also offers a special class where attendees head to Sonoma in the summer to assist in the harvest of hops.\u003c/p>\n\u003cp>\u003cstrong>Civic Kitchen \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135552\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen.jpg\" alt=\"Chef Agustín Gaytán teaches his Mexican Fiesta cooking class.\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Agustín Gaytán teaches his Mexican Fiesta cooking class. \u003ccite>(Jen Nurse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taking a class at \u003ca href=\"https://www.civickitchensf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Civic Kitchen\u003c/a> feels like you’re taking a high-end cooking class in your home, while not actually being at home. Thanks to a warm and comforting kitchen aesthetic — a huge cookbook library included — classes are taught by a variety of local chefs teaching a wide range of specialized classes including knife skills, yakitori and Italian baccala.\u003c/p>\n\u003cp>Gift certificates and a monthly calendar of classes and events are available via the Civic Kitchen site, with holiday classes on the docket including a Japanese Turkey class ahead of Thanksgiving and a cookie swap closer to Christmas.\u003c/p>\n\u003ch2>Cannabis\u003c/h2>\n\u003cp>With the legality and general attitudes towards the recreational use of cannabis changing — not to mention the sheer number of cannabis-related businesses opening — cannabis deserves its own gift-giving category. And while it still may be a newcomer on the market, the Bay Area is in no short supply of cannabis entrepreneurs with a wide variety of ways to use the plant.\u003c/p>\n\u003cp>\u003cstrong>Proposition Cocktail Co.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135554\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Best served chill, Proposition drinks still gets you in a good mood for the night without the hangover the next day. \u003ccite>(Extra Hours)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>SF-based mocktail company, \u003ca href=\"https://propositioncocktail.co/\" target=\"_blank\" rel=\"noopener noreferrer\">Proposition Cocktail Co.,\u003c/a> offers non-alcoholic, ready-to-serve bottled drinks that have the added magic of hemp, an adaptogenic herb that is reported to help the body ease stress and increase mental clarity. Proposition Cocktail Co. flavors come in a Smokey Margarita or a Tumeric Ginger and can be ordered in cases of six 200 mL glass flask bottles straight from their site for bulk gifting or for your next party.\u003c/p>\n\u003cp>If you’re feeling extra generous, Proposition Cocktail Co. also offers a weekly and monthly subscription.\u003c/p>\n\u003cp>\u003cstrong>Potli\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135553\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Made with hemp-derived CBD, Potli’s apple cider vinegar can be added to most anything, including salads and cocktails. \u003ccite>(Courtesy of Potli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helmed by a pair of best friends, Bay Area-based artisanal ingredient company, \u003ca href=\"https://www.potlishop.com/collections/all\" target=\"_blank\" rel=\"noopener noreferrer\">Potli\u003c/a>, makes small-batch hemp-infused concoctions like chili oil, honey and extra virgin olive oil. Drizzle Potli’s products over salads, hummus spreads and even ice cream, and then sit back and enjoy the CBD-afterglow.\u003c/p>\n\u003cp>For the holidays, Potli is offering two gift sets that come outfitted with a selection of their products as well as gift cards, a branded shot glass, and recipe cards all packed and ready to gift.\u003c/p>\n\u003cp>\u003cstrong>Mellows\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135555\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg\" alt=\"Peppermint and chocolate Mellows\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Peppermint Bark Mellows are a must-have fan favorite, as they’re only available during the holidays. \u003ccite>(Courtesty of Mellows)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the sweet teeth in your circle of family and friends, \u003ca href=\"https://getmellows.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco-based Mellows\u003c/a> might be perfect. Their small-batch hand-crafted marshmallows are elevated to bite-size artisanal edibles thanks to a hit of hash oil-infused coconut oil. Low-dose at 5mg of THC per marshmallow, Mellows are an approachable choice for those new and old to edibles.\u003c/p>\n\u003cp>Mellows will be offering a special holiday peppermint bark Mellow. Want to go classic? Their regular flavors include black sesame, brown butter sage and birthday cake. If you’re feeling inspired, you can even \u003ca href=\"http://yayedibles.com\">grab their cookbook\u003c/a>!\u003c/p>\n\u003cp>\u003cstrong>Om Edibles\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135556\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Edibles can be sipped too, thanks to Om Edibles’ raw CBD cacao. \u003ccite>(Courtesy of Om Edibles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.omedibles.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Bay Area’s Om Edibles\u003c/a>’ philosophy is that cannabis is a superfood. They’ve included it in a wide range of products including medicated THC and CBD gummies, raw CBD cacao (that you can just add hot water or milk to for sipping) and extra virgin olive oil.\u003c/p>\n\u003cp>For foodies who want the full-body experience beyond their tastebuds, Om Edibles also offers bath salts outfitted with CBD or THC and essential oils.\u003c/p>\n\u003ch2>Wearable Goodies\u003c/h2>\n\u003cp>\u003cstrong>Made by Chanamon\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135557\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon.jpg\" alt=\"An assortment of enamel pins from Made by Chanamon\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Breakout your jacket for some delicious flair made right in San Francisco. \u003ccite>(Made by Chanamon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A designer at Apple, aspiring illustrator, \u003ca href=\"https://www.etsy.com/listing/737165535/cute-pear-ceramic-clay-pin-handmade?ref=shop_home_active_10&frs=1\" target=\"_blank\" rel=\"noopener noreferrer\">Chanamon Ratanalert\u003c/a> makes absurdly adorable pieces in different mediums including greeting cards, stickers, and ceramics. While not everything Ratanalert makes is food-related, they all include her trademark smile, as seen on her ceramic pear and onigiri pins and Dim Sum Buddies sticker pack.\u003c/p>\n\u003cp>\u003cstrong>Lundy Way\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lundyway.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco-made Lundy Way aprons\u003c/a> have already found their way into the kitchens of star chefs like Sheldon Simeon of Top Chef, Val Cantu of Californios, and Jordan Keao of the former ‘aina. Durable, minimalist, and affordable, Lundy Way aprons are a great professional-grade apron for the home cook.\u003c/p>\n\u003cp>Currently, they’re available to order straight from their website.\u003c/p>\n\u003cp>\u003cstrong>Carolyn Tillie\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135558\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie.jpg\" alt=\"Ice cream cone-studded bracelet\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ice cream lovers will also love this cone-studded bracelet \u003ccite>(Carolyn Tillie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the bedazzled foodie who is looking to make a statement, look no further than \u003ca href=\"https://www.carolyntillie.com/jewelry?category=Food%20Jewelry\" target=\"_blank\" rel=\"noopener noreferrer\">Carolyn Tillie\u003c/a>. With a range of food-themed rings that will adorn your fingers with golden-laced cherries and chocolate cake, Tillie also has a line of pins and necklaces showcasing sterling knives.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In addition, Tillie is planning a line of events and trunk shows, where you’ll be able to find her pieces, as well as her new food art book.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Artisanal sweets, classes only fit for foodies, wearable food fashion, and even cannabis — Bay Area makers, artists, and chefs have thoughtful and delicious gifts ready for any food lover in your life.\u003c/p>\n\u003cp>Here are some of our favorite gift ideas, made and available in the Bay Area.\u003c/p>\n\u003ch2>Edible gifts\u003c/h2>\n\u003cp>\u003cstrong>Alice Collective\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135548\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135548\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective.jpg\" alt=\"biscuits from Alice Collective\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Alice-Collective-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Perfect for gifting or snacking, Alice Collective’s take-home biscuits are a breeze to prep with just one step of heating them in the oven. \u003ccite>(Patrick Wong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nThis year, give the gift a warm freshly-baked biscuit (without whipping the biscuits together yourself). \u003ca href=\"https://thealicecollective.com/\" target=\"_blank\" rel=\"noopener noreferrer\">The Alice Collective\u003c/a> in Oakland is offering a frozen dozen of buttermilk biscuits that just need to be popped in the oven before serving. While grabbing a dozen for your loved one, why not grab a dozen for yourself? Who knows how handy they’ll be as a quick and easy holiday dinner side dish.\u003c/p>\n\u003cp>To try the biscuits fresh and hot, straight from the source, biscuits are offered daily on the Alice Collective menu in sweet and savory options.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Panettone \u003c/strong>\u003c/p>\n\u003cp>This year, grab one of Oprah's Favorite Things: \u003ca href=\"https://www.thisisfromroy.com/\" target=\"_blank\" rel=\"noopener noreferrer\">panettone crafted by Oakland’s Roy Shvartzapel\u003c/a>. Panettone is a deceptively simple, sweet bread confection that makes fruitcake seem poor by comparison, and the one from Shvartzapel is a decadent treat. Get one before they’re gone.\u003c/p>\n\u003cp>\u003cstrong>OCHO\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135551\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135551\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO.jpg\" alt=\"An assortment of OCHO chocolates\" width=\"1920\" height=\"1231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-800x513.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-768x492.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-1020x654.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/OCHO-1200x769.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Individually wrapped for easy gifting and stocking-stuffing, OCHO Chocolate Trees come in peanut butter or caramel-filled. \u003ccite>(Patrick Wong/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chocolate and peanut butter is a classic combination for a reason: it works. And that rings true, especially during the holidays. \u003ca href=\"https://www.ochocandy.com/product/christmas-subscription/\" target=\"_blank\" rel=\"noopener noreferrer\">Oakland-based OCHO\u003c/a> is offering a seasonal favorite, Peanut Butter Trees! The confection of smooth milk chocolate encases creamy peanut butter. OCHO’s peanut butter-y treats are organic, gluten-free and GMO-free. For those who may have an allergy or prefer something a bit sweeter, there is also a caramel-filled variety of these edible conifers.\u003c/p>\n\u003cp>Get your orders in for these trees by December 11 to be sure to have enough to stuff your stockings with ‘em.\u003c/p>\n\u003cp>\u003cstrong>DIY Tonic Kit \u003c/strong>\u003c/p>\n\u003cp>It’s more than just spices at Oakland’s iconic Oaktown Spice!\u003c/p>\n\u003cp>Consider giving your budding mixologist \u003ca href=\"https://oaktownspiceshop.com/products/homemade-tonic-water-kit\" target=\"_blank\" rel=\"noopener noreferrer\">Oaktown’s tonic water kit\u003c/a>, which comes with botanicals and spices (which are obviously going to be good, considering where it’s coming from) and a recipe for a syrup that can be added to soda water.\u003c/p>\n\u003ch2>Cooking Classes\u003c/h2>\n\u003cp>\u003cstrong>Dandelion Chocolate\u003c/strong>\u003c/p>\n\u003cp>With their new factory up and running, San Francisco’s chocolate darling \u003ca href=\"https://store.dandelionchocolate.com/pages/experiences\" target=\"_blank\" rel=\"noopener noreferrer\">Dandelion is offering classes\u003c/a> for people to learn more about chocolate: from the sourcing, to the production and even the making of. With a wide variety of classes varying in chocolatey subject matter ranging from one-hour to a four-hour intensive, the lengthier classes give students the chance to even make their own nibs and take-home chocolate.\u003c/p>\n\u003cp>The hands-on classes are great for chocolate lovers in your life, with a required age of 14 or above. For those who want to skip school, try Dandelion’s holiday offerings including a children’s gift set that includes books and treats, or their annual advent calendar.\u003c/p>\n\u003cp>\u003cstrong>BiteUnite\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135550\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass.jpg\" alt=\"A cooking class in session at BiteUnite\" width=\"1920\" height=\"1282\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/biteunite-cookingclass-1200x801.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">BiteUnite classes can be easily booked online for private or work events. \u003ccite>(Courtesy of BiteUnite)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you’re planning a fun food-focused outing with friends and family or for a corporate event, \u003ca href=\"https://biteunite.com/\" target=\"_blank\" rel=\"noopener noreferrer\">BiteUnite\u003c/a> has you covered. Opening just last year, BiteUnite — incubator kitchen, event space, and cafe — has already built a long roster of chefs. Their class catalog is diverse and you can learn to cook Thai cuisine, to make dumplings or, more recently, a make mooncakes in a class taught by a chef flown out from their sister kitchen in Hong Kong.\u003c/p>\n\u003cp>Over the holidays, BiteUnite will be expanding its class offering even more with cheese-making and pie-making classes.\u003c/p>\n\u003cp>\u003cstrong>Brew It Yourself\u003c/strong>\u003c/p>\n\u003cp>Whether you’re a beer beginner or a beer buff, \u003ca href=\"https://brewityourselfsf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco’s Brew It Yourself\u003c/a> offers an introductory course and an advanced course in beer-making. Considering both classes are seven and nine hours respectively, that’s a quick gulp for both learning how to make your own beer and getting to take home a six-pack of it as well.\u003c/p>\n\u003cp>For those who can think ahead far enough and don’t mind an early birthday gift, Brew It Yourself also offers a special class where attendees head to Sonoma in the summer to assist in the harvest of hops.\u003c/p>\n\u003cp>\u003cstrong>Civic Kitchen \u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135552\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135552\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen.jpg\" alt=\"Chef Agustín Gaytán teaches his Mexican Fiesta cooking class.\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Civic-Kitchen-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Agustín Gaytán teaches his Mexican Fiesta cooking class. \u003ccite>(Jen Nurse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taking a class at \u003ca href=\"https://www.civickitchensf.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Civic Kitchen\u003c/a> feels like you’re taking a high-end cooking class in your home, while not actually being at home. Thanks to a warm and comforting kitchen aesthetic — a huge cookbook library included — classes are taught by a variety of local chefs teaching a wide range of specialized classes including knife skills, yakitori and Italian baccala.\u003c/p>\n\u003cp>Gift certificates and a monthly calendar of classes and events are available via the Civic Kitchen site, with holiday classes on the docket including a Japanese Turkey class ahead of Thanksgiving and a cookie swap closer to Christmas.\u003c/p>\n\u003ch2>Cannabis\u003c/h2>\n\u003cp>With the legality and general attitudes towards the recreational use of cannabis changing — not to mention the sheer number of cannabis-related businesses opening — cannabis deserves its own gift-giving category. And while it still may be a newcomer on the market, the Bay Area is in no short supply of cannabis entrepreneurs with a wide variety of ways to use the plant.\u003c/p>\n\u003cp>\u003cstrong>Proposition Cocktail Co.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135554\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Proposition-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Best served chill, Proposition drinks still gets you in a good mood for the night without the hangover the next day. \u003ccite>(Extra Hours)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>SF-based mocktail company, \u003ca href=\"https://propositioncocktail.co/\" target=\"_blank\" rel=\"noopener noreferrer\">Proposition Cocktail Co.,\u003c/a> offers non-alcoholic, ready-to-serve bottled drinks that have the added magic of hemp, an adaptogenic herb that is reported to help the body ease stress and increase mental clarity. Proposition Cocktail Co. flavors come in a Smokey Margarita or a Tumeric Ginger and can be ordered in cases of six 200 mL glass flask bottles straight from their site for bulk gifting or for your next party.\u003c/p>\n\u003cp>If you’re feeling extra generous, Proposition Cocktail Co. also offers a weekly and monthly subscription.\u003c/p>\n\u003cp>\u003cstrong>Potli\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135553\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Potli-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Made with hemp-derived CBD, Potli’s apple cider vinegar can be added to most anything, including salads and cocktails. \u003ccite>(Courtesy of Potli)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Helmed by a pair of best friends, Bay Area-based artisanal ingredient company, \u003ca href=\"https://www.potlishop.com/collections/all\" target=\"_blank\" rel=\"noopener noreferrer\">Potli\u003c/a>, makes small-batch hemp-infused concoctions like chili oil, honey and extra virgin olive oil. Drizzle Potli’s products over salads, hummus spreads and even ice cream, and then sit back and enjoy the CBD-afterglow.\u003c/p>\n\u003cp>For the holidays, Potli is offering two gift sets that come outfitted with a selection of their products as well as gift cards, a branded shot glass, and recipe cards all packed and ready to gift.\u003c/p>\n\u003cp>\u003cstrong>Mellows\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135555\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg\" alt=\"Peppermint and chocolate Mellows\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Mellows-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Peppermint Bark Mellows are a must-have fan favorite, as they’re only available during the holidays. \u003ccite>(Courtesty of Mellows)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the sweet teeth in your circle of family and friends, \u003ca href=\"https://getmellows.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco-based Mellows\u003c/a> might be perfect. Their small-batch hand-crafted marshmallows are elevated to bite-size artisanal edibles thanks to a hit of hash oil-infused coconut oil. Low-dose at 5mg of THC per marshmallow, Mellows are an approachable choice for those new and old to edibles.\u003c/p>\n\u003cp>Mellows will be offering a special holiday peppermint bark Mellow. Want to go classic? Their regular flavors include black sesame, brown butter sage and birthday cake. If you’re feeling inspired, you can even \u003ca href=\"http://yayedibles.com\">grab their cookbook\u003c/a>!\u003c/p>\n\u003cp>\u003cstrong>Om Edibles\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135556\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles.jpg\" alt=\"\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Om-Edibles-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Edibles can be sipped too, thanks to Om Edibles’ raw CBD cacao. \u003ccite>(Courtesy of Om Edibles)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.omedibles.org/\" target=\"_blank\" rel=\"noopener noreferrer\">Bay Area’s Om Edibles\u003c/a>’ philosophy is that cannabis is a superfood. They’ve included it in a wide range of products including medicated THC and CBD gummies, raw CBD cacao (that you can just add hot water or milk to for sipping) and extra virgin olive oil.\u003c/p>\n\u003cp>For foodies who want the full-body experience beyond their tastebuds, Om Edibles also offers bath salts outfitted with CBD or THC and essential oils.\u003c/p>\n\u003ch2>Wearable Goodies\u003c/h2>\n\u003cp>\u003cstrong>Made by Chanamon\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135557\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon.jpg\" alt=\"An assortment of enamel pins from Made by Chanamon\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Made-by-Chanamon-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Breakout your jacket for some delicious flair made right in San Francisco. \u003ccite>(Made by Chanamon)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A designer at Apple, aspiring illustrator, \u003ca href=\"https://www.etsy.com/listing/737165535/cute-pear-ceramic-clay-pin-handmade?ref=shop_home_active_10&frs=1\" target=\"_blank\" rel=\"noopener noreferrer\">Chanamon Ratanalert\u003c/a> makes absurdly adorable pieces in different mediums including greeting cards, stickers, and ceramics. While not everything Ratanalert makes is food-related, they all include her trademark smile, as seen on her ceramic pear and onigiri pins and Dim Sum Buddies sticker pack.\u003c/p>\n\u003cp>\u003cstrong>Lundy Way\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"https://www.lundyway.com/\" target=\"_blank\" rel=\"noopener noreferrer\">San Francisco-made Lundy Way aprons\u003c/a> have already found their way into the kitchens of star chefs like Sheldon Simeon of Top Chef, Val Cantu of Californios, and Jordan Keao of the former ‘aina. Durable, minimalist, and affordable, Lundy Way aprons are a great professional-grade apron for the home cook.\u003c/p>\n\u003cp>Currently, they’re available to order straight from their website.\u003c/p>\n\u003cp>\u003cstrong>Carolyn Tillie\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_135558\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135558\" src=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie.jpg\" alt=\"Ice cream cone-studded bracelet\" width=\"1920\" height=\"1200\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-160x100.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-800x500.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-768x480.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-1020x638.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Carolyn-Tillie-1200x750.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ice cream lovers will also love this cone-studded bracelet \u003ccite>(Carolyn Tillie)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For the bedazzled foodie who is looking to make a statement, look no further than \u003ca href=\"https://www.carolyntillie.com/jewelry?category=Food%20Jewelry\" target=\"_blank\" rel=\"noopener noreferrer\">Carolyn Tillie\u003c/a>. With a range of food-themed rings that will adorn your fingers with golden-laced cherries and chocolate cake, Tillie also has a line of pins and necklaces showcasing sterling knives.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "At Quintessence Sorbet, a Spotlight on California's Bounty",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">On any given Thursday night, nestled between the bright pink and yellow shipping containers of \u003c/span>\u003ca href=\"https://www.instagram.com/tacososcar/?hl=en\">\u003cspan style=\"font-weight: 400\">Tacos Oscar\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Oakland, you might find a gentleman selling a medley of sorbets from an old-school ice-cream cart. Shifting with the season’s harvests, Kramer Collins’s flavors are often named after their primary ingredient. His pistachio for example, is a sorbet made from Santa Barbara pistachios, water, cane sugar and sea salt. Offered with Maldon salt flakes as a topping, the sorbet tastes clean and true — the delicious pistachios have changed form but not flavor.\u003c/span>\u003cbr>\n[aside postID='jpepinheart_1269,bayareabites_118043' label='Sherbet, Ice Cream and More']\u003cbr>\n\u003cspan style=\"font-weight: 400\">Collins came into sorbet making in 2008 when he was hired as a dishwasher at Oakland’s Scream Sorbet. It was his first job in the food industry and eventually, he moved into sourcing ingredients, developing flavors as the kitchen manager. “I hated so much of that job. It's yelling at people, firing people, telling people to be on-time. I was bad at all that stuff,” he confesses. “Ordering packaging. Ordering paper towels for the bathroom. It's the least romantic thing.” When I ask if there’s more romance with Quintessence, he answers assuredly, “Yeah. Because I make it that way.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After Scream shuttered in 2013, Collins returned to sorbet making in 2017 buying his own equipment and serving in Port Costa’s Honey House Cafe and \u003c/span>\u003ca href=\"http://www.bullvalleyroadhouse.com/\">\u003cspan style=\"font-weight: 400\">Bull Valley Road House\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> but earlier this year, his plans were put on hold.\u003c/span> \u003cspan style=\"font-weight: 400\">“I was diagnosed with leukemia in January and I got super sick and I was in the hospital. I got the chemo and all that stuff. Many, many chemos.” he shares. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For the next six months, Collins couldn’t do much besides stay put, read, meditate and contemplate his future. “I just made a bunch of resolutions that when I was better and made it out of that situation, that I would take more advantage of things that make me happier and are more for my own enrichment.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In June, when he finally got well enough, Collins returned to Bull Valley Roadhouse’s kitchen with a renewed sense of direction. This August, he debuted \u003c/span>\u003ca href=\"https://www.instagram.com/quintessencesorbet/\">\u003cspan style=\"font-weight: 400\">Quintessence Sorbet\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> at Oscar Michel and Jake Weiss’s Tacos Oscar after meeting the two back when they popped up at the Bull Valley Roadhouse.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135327\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135327\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/quintessence-scoop-cup.jpg\" alt=\"A scoop of pistachio sorbet is served with some Maldon salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A scoop of pistachio sorbet is served with some Maldon salt. \u003ccite>(Ruth Gebreyesus/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">By night’s end, Collins sold out of his pistachio, strawberry and coconut lime sorbets. \u003c/span>\u003cb>“\u003c/b>\u003cspan style=\"font-weight: 400\">This is all that I could really dream of especially my first time doing this. It's unbelievable people who work here, unbelievable people who come in the door. Just really adventurous people who are willing to give it a try,” he shares. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Collins, who grew up in Orinda and spent many weekends at a family friend’s farm in Moraga, has a special appreciation for the pinnacle taste of produce at the peak of its season. “You look forward to all that stuff coming into season,” he tells me. “It's a treat when you're finally pulling heirloom tomatoes off the bush, or your keeper squash has finally been cured and it's ready to eat in the wintertime.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is the mindset that informs his sorbet venture which he runs alone out of Bull Valley Road House’s kitchen and at pop-ups in Oakland he announces on his Instagram. “[First], what's the absolute best version of a pluot that I can possibly find?” he tells me. “And then, when somebody thinks of a pluot, or they're talking to somebody about a pluot, how can I be the definition of the absolute, the ultimate version of that?” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The brilliance of Quintessence Sorbet comes from Collins’s pursuit of the quintessential flavors he’s drawn towards and his technique gives his frozen treats an impossibly creamy texture — all the more impressive considering they’re all vegan. “I'm using some fat, but also naturally occurring pectin,” he explains, “A lot of the structural properties of these fruits can actually give body to a sorbet.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Part of the appeal in the pop-up model for Collins is the instability of his product since he doesn’t use any binders or stabilizers that can maintain the tiny ice crystals that make up his smooth sorbets. Once made, his sorbet has to stay at the right storage temperature and sold off before it melts into a more granita-like texture. “I have a refractometer, which measures Brix, which is a way of measuring dissolved sugars,” says Collins explaining that sugar is how he controls the freezing point of his desserts. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While his sorbet is on the Bull Valley Roadhouse menu, he most enjoys the rewards of a pop-up experience where he’s serving customers himself. “I really like the ephemeral quality of being in this moment here. We're all here at the same time and how magical it is that?”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135324\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135324\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/quintessence-hand-scoop.jpg\" alt=\"Collins offers a taste of his persimmon sorbet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Collins offers a taste of his persimmon sorbet. \u003ccite>(Ruth Gebreyesus/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This winter will present the challenge of making sorbet appealing in a colder climate as well as figuring out how to make a sorbet out of citrus fruits whose juices are low in pectin. “I love citrus, so I've got to figure out a way, because minneola tangelo...” he trails off. Until he solves the citrus dilemma, there’s his take on the always seasonal chocolate that leans deliciously sweet while still holding toasted, bitter notes. Or Honey Sesame Neroli Sorbet, a more complex symphony of flavors. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As customers taste his sorbet, Collins is always subtly looking out for their responses. “Who doesn't want to make someone smile? It's everything with food,” he tells me. “Imagine if you could make a plate of food and then walk out and serve it to somebody. I think, to some people, it might be a little bit scary, but if you really believe in what you're doing and you love it, who wouldn't want to see someone's reaction.”\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">On any given Thursday night, nestled between the bright pink and yellow shipping containers of \u003c/span>\u003ca href=\"https://www.instagram.com/tacososcar/?hl=en\">\u003cspan style=\"font-weight: 400\">Tacos Oscar\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> in Oakland, you might find a gentleman selling a medley of sorbets from an old-school ice-cream cart. Shifting with the season’s harvests, Kramer Collins’s flavors are often named after their primary ingredient. His pistachio for example, is a sorbet made from Santa Barbara pistachios, water, cane sugar and sea salt. Offered with Maldon salt flakes as a topping, the sorbet tastes clean and true — the delicious pistachios have changed form but not flavor.\u003c/span>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">Collins came into sorbet making in 2008 when he was hired as a dishwasher at Oakland’s Scream Sorbet. It was his first job in the food industry and eventually, he moved into sourcing ingredients, developing flavors as the kitchen manager. “I hated so much of that job. It's yelling at people, firing people, telling people to be on-time. I was bad at all that stuff,” he confesses. “Ordering packaging. Ordering paper towels for the bathroom. It's the least romantic thing.” When I ask if there’s more romance with Quintessence, he answers assuredly, “Yeah. Because I make it that way.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">After Scream shuttered in 2013, Collins returned to sorbet making in 2017 buying his own equipment and serving in Port Costa’s Honey House Cafe and \u003c/span>\u003ca href=\"http://www.bullvalleyroadhouse.com/\">\u003cspan style=\"font-weight: 400\">Bull Valley Road House\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> but earlier this year, his plans were put on hold.\u003c/span> \u003cspan style=\"font-weight: 400\">“I was diagnosed with leukemia in January and I got super sick and I was in the hospital. I got the chemo and all that stuff. Many, many chemos.” he shares. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For the next six months, Collins couldn’t do much besides stay put, read, meditate and contemplate his future. “I just made a bunch of resolutions that when I was better and made it out of that situation, that I would take more advantage of things that make me happier and are more for my own enrichment.”\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In June, when he finally got well enough, Collins returned to Bull Valley Roadhouse’s kitchen with a renewed sense of direction. This August, he debuted \u003c/span>\u003ca href=\"https://www.instagram.com/quintessencesorbet/\">\u003cspan style=\"font-weight: 400\">Quintessence Sorbet\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> at Oscar Michel and Jake Weiss’s Tacos Oscar after meeting the two back when they popped up at the Bull Valley Roadhouse.\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135327\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135327\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/quintessence-scoop-cup.jpg\" alt=\"A scoop of pistachio sorbet is served with some Maldon salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-scoop-cup-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A scoop of pistachio sorbet is served with some Maldon salt. \u003ccite>(Ruth Gebreyesus/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">By night’s end, Collins sold out of his pistachio, strawberry and coconut lime sorbets. \u003c/span>\u003cb>“\u003c/b>\u003cspan style=\"font-weight: 400\">This is all that I could really dream of especially my first time doing this. It's unbelievable people who work here, unbelievable people who come in the door. Just really adventurous people who are willing to give it a try,” he shares. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Collins, who grew up in Orinda and spent many weekends at a family friend’s farm in Moraga, has a special appreciation for the pinnacle taste of produce at the peak of its season. “You look forward to all that stuff coming into season,” he tells me. “It's a treat when you're finally pulling heirloom tomatoes off the bush, or your keeper squash has finally been cured and it's ready to eat in the wintertime.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">This is the mindset that informs his sorbet venture which he runs alone out of Bull Valley Road House’s kitchen and at pop-ups in Oakland he announces on his Instagram. “[First], what's the absolute best version of a pluot that I can possibly find?” he tells me. “And then, when somebody thinks of a pluot, or they're talking to somebody about a pluot, how can I be the definition of the absolute, the ultimate version of that?” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">The brilliance of Quintessence Sorbet comes from Collins’s pursuit of the quintessential flavors he’s drawn towards and his technique gives his frozen treats an impossibly creamy texture — all the more impressive considering they’re all vegan. “I'm using some fat, but also naturally occurring pectin,” he explains, “A lot of the structural properties of these fruits can actually give body to a sorbet.” \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Part of the appeal in the pop-up model for Collins is the instability of his product since he doesn’t use any binders or stabilizers that can maintain the tiny ice crystals that make up his smooth sorbets. Once made, his sorbet has to stay at the right storage temperature and sold off before it melts into a more granita-like texture. “I have a refractometer, which measures Brix, which is a way of measuring dissolved sugars,” says Collins explaining that sugar is how he controls the freezing point of his desserts. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">While his sorbet is on the Bull Valley Roadhouse menu, he most enjoys the rewards of a pop-up experience where he’s serving customers himself. “I really like the ephemeral quality of being in this moment here. We're all here at the same time and how magical it is that?”\u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135324\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135324\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/quintessence-hand-scoop.jpg\" alt=\"Collins offers a taste of his persimmon sorbet.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/quintessence-hand-scoop-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Collins offers a taste of his persimmon sorbet. \u003ccite>(Ruth Gebreyesus/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">This winter will present the challenge of making sorbet appealing in a colder climate as well as figuring out how to make a sorbet out of citrus fruits whose juices are low in pectin. “I love citrus, so I've got to figure out a way, because minneola tangelo...” he trails off. Until he solves the citrus dilemma, there’s his take on the always seasonal chocolate that leans deliciously sweet while still holding toasted, bitter notes. Or Honey Sesame Neroli Sorbet, a more complex symphony of flavors. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">As customers taste his sorbet, Collins is always subtly looking out for their responses. “Who doesn't want to make someone smile? It's everything with food,” he tells me. “Imagine if you could make a plate of food and then walk out and serve it to somebody. I think, to some people, it might be a little bit scary, but if you really believe in what you're doing and you love it, who wouldn't want to see someone's reaction.”\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "After the Fire: How to Support Sonoma County Farmers, Restaurants, Wineries and Stores",
"title": "After the Fire: How to Support Sonoma County Farmers, Restaurants, Wineries and Stores",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>by Sofia Englund\u003c/i>\u003cbr>\n[aside tag='sonoma-magazine' num='2' label='More From Sonoma Magazine']\u003cbr>\nTwo weeks after the Kincade fire sparked in northern Sonoma County, local businesses are taking to social media to welcome visitors back to the area. After week-long closures due to power shutoffs and mandatory evacuation orders, they are eager to let the public know that Sonoma County is open for business. And understandably so: in a region where much of the local economy relies on tourism, the effects of natural disasters like the Kincade fire — \u003ca href=\"https://www.pressdemocrat.com/news/10272861-181/88-percent-containment-for-kincade\">now fully contained\u003c/a> — can linger and negatively impact businesses for weeks, months, even years to come.\u003c/p>\n\u003cp>This is the second time in two years that fires have burned in Sonoma County during the bustling harvest season — in October 2017, \u003ca href=\"https://www.sonomamag.com/sonoma-county-fires-in-40-photographs/\">the Tubbs, Nuns and Pocket fires raged for three weeks\u003c/a>. Last year, smoke from the Camp fire in Butte County blanketed the area in November and, in February of this year, \u003ca href=\"https://www.sonomamag.com/zazu-pulls-out-of-the-barlow-two-months-after-flood/\">floods damaged businesses and homes in Guerneville and Sebastopol\u003c/a>.\u003c/p>\n\u003cp>Fortunately, the local community remains resilient. Just as in October 2017 and in February of this year, \u003ca href=\"https://www.pressdemocrat.com/news/10243821-181/close-calls-and-grace-notes?ref=related\">the outpouring of support and generosity is again prevalent\u003c/a>. Sonoma County will recover from this recent blow and while it does, we will continue to celebrate this beautiful place we’re proud to call home. If you’d like to show local businesses a little extra love in the weeks and months to come, we’ve rounded up a few ideas — click on the hyperlinks for details.\u003c/p>\n\u003ch2>Shop Local\u003c/h2>\n\u003cfigure id=\"attachment_135386\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/MIRACLEPLUM024_887818.jpg\" alt=\"A customer browses the goods at Miracle Plum in Santa Rosa.\" width=\"1280\" height=\"866\" class=\"size-full wp-image-135386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818-1020x690.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818-1200x812.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">To support Sonoma County stores, consider shopping local this holiday season: For every $100 spent at an independently owned store, $68 stays in the community, according to the Business Alliance for Local Living Economies. \u003ccite>(Chris Hardy/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Week-long closures due to power shutoffs and evacuation orders have delivered a blow to local retailers, \u003ca href=\"https://www.sonomamag.com/local-retailers-affected-by-kincade-fire-and-power-shutoffs-we-need-your-support/\">especially small independently owned stores\u003c/a> already struggling to compete with national chains and online megastores. Many businesses have lost critical sales during the normally busy harvest season as threats of fire have kept customers away.\u003c/p>\n\u003cp>To support Sonoma County stores, consider \u003ca href=\"https://www.sonomamag.com/diy-and-buy-local-at-these-sonoma-county-makerspaces-fairs-and-shops/\">shopping local this holiday season\u003c/a>: For every $100 spent at one of these businesses, $68 stays in the community, according to the Business Alliance for Local Living Economies. Meanwhile, spending $100 at a big-box store contributes only $32 to the local economy, while the rise of online shopping continues to disrupt traditional retail. Visit \u003ca href=\"https://www.sonomamag.com/category/lifestyle/shop/\">our shopping page\u003c/a> for inspiration, and sign up to \u003ca href=\"https://www.sonomamag.com/newsletters/\">our Retail Therapy newsletter\u003c/a>.\u003c/p>\n\u003ch2>Support Sonoma County Farmers\u003c/h2>\n\u003cfigure id=\"attachment_135388\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768.jpg\" alt=\"Corrie Leisen of Garden Earth Farm sells food to customers at the Petaluma East-Side Farmers Market at Lucchesi Park on Tuesday, April 28, 2015 in Petaluma, California.\" width=\"1280\" height=\"823\" class=\"size-full wp-image-135388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768-1020x656.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768-1200x772.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Corrie Leisen of Garden Earth Farm sells food to customers at the Petaluma East-Side Farmers Market at Lucchesi Park on Tuesday, April 28, 2015 in Petaluma, California. \u003ccite>(Beth Schankler/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Closed farmers markets, evacuations and lost refrigeration due to power outages have devastated small family farms throughout the region over the last two weeks. Many count on weekly markets as a significant source of revenue and thousands of pounds of perfect produce have been reduced to compost.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To support your local farmers and ranchers, think about making warm butternut squash soup, braised greens, and French onion soup from local farmers produce or cook up a hearty meat stew with beef from local ranchers. Many farmers also have lots of salad greens to sell quickly — so eat healthily, while helping the farmers. Even better, \u003ca href=\"https://www.farmtrails.org/guide/csas\">join a CSA\u003c/a>, which will help farms throughout the season.\u003c/p>\n\u003cp>Year-round \u003ca href=\"https://www.sonomamag.com/the-ultimate-guide-to-sonoma-county-farmers-markets-2019/\">farmers markets\u003c/a> include Petaluma East Side Farmers Market, Santa Rosa Farmers Market, Sebastopol Farmers Market, Sonoma Valley Certified Farmer’s Market. Cloverdale Community Market & Exchange and Windsor Certified Farmer’s Market are open until mid-December. — \u003ci>Heather Irwin\u003c/i>\u003c/p>\n\u003ch2>Eat at Sonoma County Restaurants\u003c/h2>\n\u003cfigure id=\"attachment_135390\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800.jpg\" alt=\"Dino Bugica, chef/owner of Diavola grilling vegetables\" width=\"1200\" height=\"800\" class=\"size-full wp-image-135390\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Dino Bugica, chef/owner of Diavola grilling vegetables \u003ccite>(Chris Hardy/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Kincade fire has been a triple whammy for local restaurants, who lost power, lost customers and continue to struggle with lackluster tourism. Most restaurants store hundreds of pounds of food in large “walk-in” refrigerators — from meat and dairy to prepared stock, vegetables and fruit.\u003c/p>\n\u003cp>The Sonoma County Tourism Bureau estimates that each power outage costs restaurateurs $4,700, something they can’t easily afford repeatedly. Restaurant workers lose salary, producers lose restaurant business, and it takes months or years to recoup (if at all) when profit margins average 5 percent.\u003c/p>\n\u003cp>We’ve been glad to see some restaurants packed in the last few days, but they’ll continue to need local support through the quiet winter season. How to help: Book a holiday party, take a friend out, schedule a date night or just head out by yourself for a glass of wine and an appetizer. You could also eat your way through this list of \u003ca href=\"https://www.sonomamag.com/dont-take-it-off-the-menu-sonoma-county-dishes-locals-cant-live-without/\">50 dishes locals can’t live without\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_135389\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/ZAZU_48_785145-2.jpg\" alt=\"Try iconic Sonoma County dishes and support local restaurants at the same time.\" width=\"1280\" height=\"854\" class=\"size-full wp-image-135389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2-1200x801.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Try iconic Sonoma County dishes and support local restaurants at the same time. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Prefer to dine at home? Eat your way through \u003ca href=\"https://www.sonomamag.com/iconic-sonoma-foods/\">this list of iconic Sonoma County foods\u003c/a>. From Liberty Farms duck to Dungeness crab, olive oil to local peaches — you’ve got work to do for a good cause. Find more dining inspiration on \u003ca href=\"https://www.sonomamag.com/category/biteclub/\">BiteClub\u003c/a>. — \u003ci>Heather Irwin\u003c/i>\u003c/p>\n\u003ch2>Visit Sonoma County Wineries and Buy Local Wines\u003c/h2>\n\u003cfigure id=\"attachment_135391\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Jordanwinery.jpg\" alt=\"Jordan Winery\" width=\"1280\" height=\"853\" class=\"size-full wp-image-135391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery-1200x800.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Jordan Winery \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Out of the more than 400 wineries in Sonoma County, \u003ca href=\"https://www.sonomamag.com/latest-update-the-kincade-fires-impact-on-sonoma-county-wineries-and-vineyards/\">only one winery — Soda Rock Winery in Healdsburg — was destroyed by the Kincade fire\u003c/a>. Now that the fire is fully contained, power has been restored and evacuation orders lifted, most wineries and tasting rooms have resumed normal opening hours.\u003cbr>\n[aside postID='bayareabites_134208' align='left' label='More Wineries to Visit']\u003cbr>\nIf you’re planning a visit to Sonoma wine country in the coming weeks and months, you will have plenty to look forward to: in addition to serving award-winning wines, many of the local wineries are hosting holiday events.\u003c/p>\n\u003cp>\u003ca href=\"https://www.sonomamag.com/latest-update-the-kincade-fires-impact-on-sonoma-county-wineries-and-vineyards/\">Support Alexander Valley wineries\u003c/a>, which were especially impacted by the fire and give a little extra love to \u003ca href=\"https://www.sonomamag.com/small-but-mighty-boutique-sonoma-wineries-to-check-out-right-now/\">small wine producers\u003c/a>. New to Sonoma County? Here are \u003ca href=\"https://www.sonomamag.com/best-sonoma-wineries-for-first-time-visitors/\">a few great wineries for first-time visitors\u003c/a>.\u003c/p>\n\u003ch2>Discover Healdsburg, Geyserville and Windsor\u003c/h2>\n\u003cfigure id=\"attachment_135392\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo.jpg\" alt=\"Dutcher Crossing Vineyards in Geyserville\" width=\"1200\" height=\"803\" class=\"size-full wp-image-135392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo-1020x683.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Dutcher Crossing Vineyards in Geyserville \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Kincade fire came alarmingly close to Healdsburg, Geyserville and Windsor. It burned 77,758 acres in the surrounding area and destroyed 374 buildings, including 174 homes, but thanks to \u003ca href=\"https://www.pressdemocrat.com/news/10229306-181/after-second-visit-to-alexander\">the valiant efforts of firefighters from across the United States, California and Sonoma County\u003c/a>, devastation on the scale following the October 2017 fires was averted.\u003c/p>\n\u003cp>As the fire is now fully contained, the three towns — each with its own particular charm — are welcoming visitors again.\u003c/p>\n\u003cp>Healdsburg, with its picturesque plaza surrounded by award-winning wineries and restaurants, makes for \u003ca href=\"https://www.sonomamag.com/how-to-spend-24-hours-in-healdsburg-according-to-charlie-palmer/\">an idyllic introduction to wine country\u003c/a>. The tiny town of Geyserville, with top notch restaurants, tasting rooms and vintage shops, is \u003ca href=\"https://www.sonomamag.com/how-to-spend-24-hours-in-geyserville-ca/\">a hidden gem\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_135393\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/bs_102518_GrandCru2.jpg\" alt=\"Guests do a wine tasting at Grand Cru Custom Crush in Windsor on Thursday, October 25, 2018.\" width=\"1280\" height=\"853\" class=\"size-full wp-image-135393\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2-1200x800.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Guests do a wine tasting at Grand Cru Custom Crush in Windsor on Thursday, October 25, 2018. \u003ccite>(Beth Schlanker/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And Windsor is home to \u003ca href=\"https://www.sonomamag.com/russian-river-brewing-company-close-to-raising-900000-for-wildfire-victims/\">Russian River Brewing Company\u003c/a>'s new state-of-the-art facility and the \u003ca href=\"https://www.sonomamag.com/10-things-to-do-in-windsor-after-your-pliny-adventure/?gSlide=8\">Grand Cru custom crush\u003c/a>, featuring over fifteen independent winemakers.\u003c/p>\n\u003ch2>Stay in Sonoma County\u003c/h2>\n\u003cfigure id=\"attachment_135394\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/grape-leaf-inn.jpg\" alt=\"Grape Leaf Inn in Healdsburg\" width=\"960\" height=\"640\" class=\"size-full wp-image-135394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/grape-leaf-inn.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/grape-leaf-inn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/grape-leaf-inn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/grape-leaf-inn-768x512.jpg 768w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Grape Leaf Inn in Healdsburg \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Escaping the Midwest winter with a trip to Wine Country? Looking for a quick weekend getaway from San Francisco? Or maybe you’re just a Petaluman \u003ca href=\"https://www.sonomamag.com/best-hotels-for-a-staycation-in-sonoma-county/\">in search of a fun staycation\u003c/a> in your own backyard? Rest your head at \u003ca href=\"https://www.sonomamag.com/category/stay/\">local hotels\u003c/a>, \u003ca href=\"https://www.sonomamag.com/sonoma-bed-and-breakfasts-to-check-into-right-now\">inns and B&Bs\u003c/a>, after shopping, drinking and eating your way through Sonoma County. \u003ca href=\"https://www.sonomamag.com/cheap-trendy-hotels-in-sonoma-county/\">These hotels offer a little extra for those on a budget\u003c/a>. \u003c/p>\n\u003cp>There are \u003ca href=\"https://www.sonomamag.com/best-kid-friendly-hotels-in-sonoma-county/\">family-friendly options\u003c/a>, too, and \u003ca href=\"https://www.sonomamag.com/take-a-peek-inside-the-sonoma-county-hotel-where-sustainability-comes-naturally/\">properties suited for those who are looking for an eco-friendly vacation\u003c/a>.\u003c/p>\n\u003ch2>Donate money\u003c/h2>\n\u003cfigure id=\"attachment_135395\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800.jpg\" alt=\"Meghan Dixon stands next to the ruins of her rental home on Hwy 128 in Healdsburg after it burned in the Kincade fire. Photo taken on Monday, November 4, 2019.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-135395\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Meghan Dixon stands next to the ruins of her rental home on Hwy 128 in Healdsburg after it burned in the Kincade fire. Photo taken on Monday, November 4, 2019. \u003ccite>(Beth Schlanker/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[aside postID='bayareabites_135217,bayareabites_135105' label='More on Kincade Aid']\u003cbr>\nIf you’d like to support fire recovery efforts in Sonoma County by making a financial donation, there are a number of organizations to consider: \u003ca href=\"https://cfs.fcsuite.com/erp/donate/create?setc=1&funit_id=1652\">The Community Foundation of Sonoma County’s Resilience Fund\u003c/a> continues to accept donations to support the mid- and long-term recovery needs of individuals and families; \u003ca href=\"https://latino-community-foundation.networkforgood.com/projects/17203-latino-community-foundation-donate-now\">The Latino Community Foundation’s NorCal Wildfire Relief Fund\u003c/a> supports nonprofits that provide essential sheltering and supportive services to Latino immigrants and farmworkers affected by the fire; \u003ca href=\"https://donorbox.org/undocufund\">The UndocuFund for Fire Relief in Sonoma County\u003c/a> provides direct funding to undocumented immigrants and their families in Sonoma County to help with fire-related expenses.\u003c/p>\n\u003cp>Find more ways to donate money \u003ca href=\"https://www.sonomamag.com/how-to-help-kincade-fire-victims-and-evacuees-volunteer-and-donate/\">here\u003c/a>.\u003c/p>\n\u003ch2>Donate time\u003c/h2>\n\u003cfigure id=\"attachment_135396\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801.jpg\" alt=\"The Redwood Empire Food Bank deployed its emergency response program, Station 3990, during the Kincade fire.\" width=\"1200\" height=\"801\" class=\"size-full wp-image-135396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801-1020x681.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The Redwood Empire Food Bank deployed its emergency response program, Station 3990, during the Kincade fire. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are over 1,500 nonprofits in Sonoma County — many are volunteer operated. If you’re able to donate your time — a little or a lot — this can have a tremendous impact. The best place to start is the \u003ca href=\"https://www.volunteernow.org/\">Volunteer Center of Sonoma County\u003c/a>, which places thousands of volunteers with their “right match” nonprofits annually.\u003c/p>\n\u003cp>The \u003ca href=\"https://refb.org/ways-to-give/make-donation/\">Redwood Empire Food Bank\u003c/a>, the “largest hunger-relief organization serving north coastal California from Sonoma County to the Oregon border,” deployed its emergency response program, Station 3990, during the Kincade fire. To volunteer at the food bank — includes helping out in the kitchen and with food distribution — sign up for a shift \u003ca href=\"https://refb.org/volunteer-opportunities/\">here\u003c/a>.\u003c/p>\n\u003cp>Find more ways to volunteer \u003ca href=\"https://www.sonomamag.com/how-to-help-kincade-fire-victims-and-evacuees-volunteer-and-donate/\">here\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/after-the-fire-how-to-support-sonoma-county-farmers-restaurants-wineries-and-stores\" rel=\"canonical\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n",
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"excerpt": "After week-long closures, local businesses are eager to let the public know that Sonoma County is open for business. This is a great time to show them a little extra love.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nTwo weeks after the Kincade fire sparked in northern Sonoma County, local businesses are taking to social media to welcome visitors back to the area. After week-long closures due to power shutoffs and mandatory evacuation orders, they are eager to let the public know that Sonoma County is open for business. And understandably so: in a region where much of the local economy relies on tourism, the effects of natural disasters like the Kincade fire — \u003ca href=\"https://www.pressdemocrat.com/news/10272861-181/88-percent-containment-for-kincade\">now fully contained\u003c/a> — can linger and negatively impact businesses for weeks, months, even years to come.\u003c/p>\n\u003cp>This is the second time in two years that fires have burned in Sonoma County during the bustling harvest season — in October 2017, \u003ca href=\"https://www.sonomamag.com/sonoma-county-fires-in-40-photographs/\">the Tubbs, Nuns and Pocket fires raged for three weeks\u003c/a>. Last year, smoke from the Camp fire in Butte County blanketed the area in November and, in February of this year, \u003ca href=\"https://www.sonomamag.com/zazu-pulls-out-of-the-barlow-two-months-after-flood/\">floods damaged businesses and homes in Guerneville and Sebastopol\u003c/a>.\u003c/p>\n\u003cp>Fortunately, the local community remains resilient. Just as in October 2017 and in February of this year, \u003ca href=\"https://www.pressdemocrat.com/news/10243821-181/close-calls-and-grace-notes?ref=related\">the outpouring of support and generosity is again prevalent\u003c/a>. Sonoma County will recover from this recent blow and while it does, we will continue to celebrate this beautiful place we’re proud to call home. If you’d like to show local businesses a little extra love in the weeks and months to come, we’ve rounded up a few ideas — click on the hyperlinks for details.\u003c/p>\n\u003ch2>Shop Local\u003c/h2>\n\u003cfigure id=\"attachment_135386\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/MIRACLEPLUM024_887818.jpg\" alt=\"A customer browses the goods at Miracle Plum in Santa Rosa.\" width=\"1280\" height=\"866\" class=\"size-full wp-image-135386\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818-800x541.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818-1020x690.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/MIRACLEPLUM024_887818-1200x812.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">To support Sonoma County stores, consider shopping local this holiday season: For every $100 spent at an independently owned store, $68 stays in the community, according to the Business Alliance for Local Living Economies. \u003ccite>(Chris Hardy/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Week-long closures due to power shutoffs and evacuation orders have delivered a blow to local retailers, \u003ca href=\"https://www.sonomamag.com/local-retailers-affected-by-kincade-fire-and-power-shutoffs-we-need-your-support/\">especially small independently owned stores\u003c/a> already struggling to compete with national chains and online megastores. Many businesses have lost critical sales during the normally busy harvest season as threats of fire have kept customers away.\u003c/p>\n\u003cp>To support Sonoma County stores, consider \u003ca href=\"https://www.sonomamag.com/diy-and-buy-local-at-these-sonoma-county-makerspaces-fairs-and-shops/\">shopping local this holiday season\u003c/a>: For every $100 spent at one of these businesses, $68 stays in the community, according to the Business Alliance for Local Living Economies. Meanwhile, spending $100 at a big-box store contributes only $32 to the local economy, while the rise of online shopping continues to disrupt traditional retail. Visit \u003ca href=\"https://www.sonomamag.com/category/lifestyle/shop/\">our shopping page\u003c/a> for inspiration, and sign up to \u003ca href=\"https://www.sonomamag.com/newsletters/\">our Retail Therapy newsletter\u003c/a>.\u003c/p>\n\u003ch2>Support Sonoma County Farmers\u003c/h2>\n\u003cfigure id=\"attachment_135388\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768.jpg\" alt=\"Corrie Leisen of Garden Earth Farm sells food to customers at the Petaluma East-Side Farmers Market at Lucchesi Park on Tuesday, April 28, 2015 in Petaluma, California.\" width=\"1280\" height=\"823\" class=\"size-full wp-image-135388\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768-1020x656.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/BS_042815_FARMERSMARKET1_729768-1200x772.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Corrie Leisen of Garden Earth Farm sells food to customers at the Petaluma East-Side Farmers Market at Lucchesi Park on Tuesday, April 28, 2015 in Petaluma, California. \u003ccite>(Beth Schankler/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Closed farmers markets, evacuations and lost refrigeration due to power outages have devastated small family farms throughout the region over the last two weeks. Many count on weekly markets as a significant source of revenue and thousands of pounds of perfect produce have been reduced to compost.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To support your local farmers and ranchers, think about making warm butternut squash soup, braised greens, and French onion soup from local farmers produce or cook up a hearty meat stew with beef from local ranchers. Many farmers also have lots of salad greens to sell quickly — so eat healthily, while helping the farmers. Even better, \u003ca href=\"https://www.farmtrails.org/guide/csas\">join a CSA\u003c/a>, which will help farms throughout the season.\u003c/p>\n\u003cp>Year-round \u003ca href=\"https://www.sonomamag.com/the-ultimate-guide-to-sonoma-county-farmers-markets-2019/\">farmers markets\u003c/a> include Petaluma East Side Farmers Market, Santa Rosa Farmers Market, Sebastopol Farmers Market, Sonoma Valley Certified Farmer’s Market. Cloverdale Community Market & Exchange and Windsor Certified Farmer’s Market are open until mid-December. — \u003ci>Heather Irwin\u003c/i>\u003c/p>\n\u003ch2>Eat at Sonoma County Restaurants\u003c/h2>\n\u003cfigure id=\"attachment_135390\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800.jpg\" alt=\"Dino Bugica, chef/owner of Diavola grilling vegetables\" width=\"1200\" height=\"800\" class=\"size-full wp-image-135390\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/DIAVOLA268_731881-1200x800-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Dino Bugica, chef/owner of Diavola grilling vegetables \u003ccite>(Chris Hardy/Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Kincade fire has been a triple whammy for local restaurants, who lost power, lost customers and continue to struggle with lackluster tourism. Most restaurants store hundreds of pounds of food in large “walk-in” refrigerators — from meat and dairy to prepared stock, vegetables and fruit.\u003c/p>\n\u003cp>The Sonoma County Tourism Bureau estimates that each power outage costs restaurateurs $4,700, something they can’t easily afford repeatedly. Restaurant workers lose salary, producers lose restaurant business, and it takes months or years to recoup (if at all) when profit margins average 5 percent.\u003c/p>\n\u003cp>We’ve been glad to see some restaurants packed in the last few days, but they’ll continue to need local support through the quiet winter season. How to help: Book a holiday party, take a friend out, schedule a date night or just head out by yourself for a glass of wine and an appetizer. You could also eat your way through this list of \u003ca href=\"https://www.sonomamag.com/dont-take-it-off-the-menu-sonoma-county-dishes-locals-cant-live-without/\">50 dishes locals can’t live without\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_135389\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/ZAZU_48_785145-2.jpg\" alt=\"Try iconic Sonoma County dishes and support local restaurants at the same time.\" width=\"1280\" height=\"854\" class=\"size-full wp-image-135389\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2-1020x681.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ZAZU_48_785145-2-1200x801.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Try iconic Sonoma County dishes and support local restaurants at the same time. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Prefer to dine at home? Eat your way through \u003ca href=\"https://www.sonomamag.com/iconic-sonoma-foods/\">this list of iconic Sonoma County foods\u003c/a>. From Liberty Farms duck to Dungeness crab, olive oil to local peaches — you’ve got work to do for a good cause. Find more dining inspiration on \u003ca href=\"https://www.sonomamag.com/category/biteclub/\">BiteClub\u003c/a>. — \u003ci>Heather Irwin\u003c/i>\u003c/p>\n\u003ch2>Visit Sonoma County Wineries and Buy Local Wines\u003c/h2>\n\u003cfigure id=\"attachment_135391\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Jordanwinery.jpg\" alt=\"Jordan Winery\" width=\"1280\" height=\"853\" class=\"size-full wp-image-135391\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Jordanwinery-1200x800.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Jordan Winery \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Out of the more than 400 wineries in Sonoma County, \u003ca href=\"https://www.sonomamag.com/latest-update-the-kincade-fires-impact-on-sonoma-county-wineries-and-vineyards/\">only one winery — Soda Rock Winery in Healdsburg — was destroyed by the Kincade fire\u003c/a>. Now that the fire is fully contained, power has been restored and evacuation orders lifted, most wineries and tasting rooms have resumed normal opening hours.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIf you’re planning a visit to Sonoma wine country in the coming weeks and months, you will have plenty to look forward to: in addition to serving award-winning wines, many of the local wineries are hosting holiday events.\u003c/p>\n\u003cp>\u003ca href=\"https://www.sonomamag.com/latest-update-the-kincade-fires-impact-on-sonoma-county-wineries-and-vineyards/\">Support Alexander Valley wineries\u003c/a>, which were especially impacted by the fire and give a little extra love to \u003ca href=\"https://www.sonomamag.com/small-but-mighty-boutique-sonoma-wineries-to-check-out-right-now/\">small wine producers\u003c/a>. New to Sonoma County? Here are \u003ca href=\"https://www.sonomamag.com/best-sonoma-wineries-for-first-time-visitors/\">a few great wineries for first-time visitors\u003c/a>.\u003c/p>\n\u003ch2>Discover Healdsburg, Geyserville and Windsor\u003c/h2>\n\u003cfigure id=\"attachment_135392\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo.jpg\" alt=\"Dutcher Crossing Vineyards in Geyserville\" width=\"1200\" height=\"803\" class=\"size-full wp-image-135392\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Dutcher-Crossing-Geyserville-Breezeway-Vineyards-Courtesy-Photo-1020x683.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Dutcher Crossing Vineyards in Geyserville \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Kincade fire came alarmingly close to Healdsburg, Geyserville and Windsor. It burned 77,758 acres in the surrounding area and destroyed 374 buildings, including 174 homes, but thanks to \u003ca href=\"https://www.pressdemocrat.com/news/10229306-181/after-second-visit-to-alexander\">the valiant efforts of firefighters from across the United States, California and Sonoma County\u003c/a>, devastation on the scale following the October 2017 fires was averted.\u003c/p>\n\u003cp>As the fire is now fully contained, the three towns — each with its own particular charm — are welcoming visitors again.\u003c/p>\n\u003cp>Healdsburg, with its picturesque plaza surrounded by award-winning wineries and restaurants, makes for \u003ca href=\"https://www.sonomamag.com/how-to-spend-24-hours-in-healdsburg-according-to-charlie-palmer/\">an idyllic introduction to wine country\u003c/a>. The tiny town of Geyserville, with top notch restaurants, tasting rooms and vintage shops, is \u003ca href=\"https://www.sonomamag.com/how-to-spend-24-hours-in-geyserville-ca/\">a hidden gem\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_135393\" class=\"wp-caption aligncenter\" style=\"max-width: 1280px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/bs_102518_GrandCru2.jpg\" alt=\"Guests do a wine tasting at Grand Cru Custom Crush in Windsor on Thursday, October 25, 2018.\" width=\"1280\" height=\"853\" class=\"size-full wp-image-135393\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2.jpg 1280w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_102518_GrandCru2-1200x800.jpg 1200w\" sizes=\"(max-width: 1280px) 100vw, 1280px\">\u003cfigcaption class=\"wp-caption-text\">Guests do a wine tasting at Grand Cru Custom Crush in Windsor on Thursday, October 25, 2018. \u003ccite>(Beth Schlanker/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And Windsor is home to \u003ca href=\"https://www.sonomamag.com/russian-river-brewing-company-close-to-raising-900000-for-wildfire-victims/\">Russian River Brewing Company\u003c/a>'s new state-of-the-art facility and the \u003ca href=\"https://www.sonomamag.com/10-things-to-do-in-windsor-after-your-pliny-adventure/?gSlide=8\">Grand Cru custom crush\u003c/a>, featuring over fifteen independent winemakers.\u003c/p>\n\u003ch2>Stay in Sonoma County\u003c/h2>\n\u003cfigure id=\"attachment_135394\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/grape-leaf-inn.jpg\" alt=\"Grape Leaf Inn in Healdsburg\" width=\"960\" height=\"640\" class=\"size-full wp-image-135394\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/grape-leaf-inn.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/grape-leaf-inn-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/grape-leaf-inn-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/grape-leaf-inn-768x512.jpg 768w\" sizes=\"(max-width: 960px) 100vw, 960px\">\u003cfigcaption class=\"wp-caption-text\">Grape Leaf Inn in Healdsburg \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Escaping the Midwest winter with a trip to Wine Country? Looking for a quick weekend getaway from San Francisco? Or maybe you’re just a Petaluman \u003ca href=\"https://www.sonomamag.com/best-hotels-for-a-staycation-in-sonoma-county/\">in search of a fun staycation\u003c/a> in your own backyard? Rest your head at \u003ca href=\"https://www.sonomamag.com/category/stay/\">local hotels\u003c/a>, \u003ca href=\"https://www.sonomamag.com/sonoma-bed-and-breakfasts-to-check-into-right-now\">inns and B&Bs\u003c/a>, after shopping, drinking and eating your way through Sonoma County. \u003ca href=\"https://www.sonomamag.com/cheap-trendy-hotels-in-sonoma-county/\">These hotels offer a little extra for those on a budget\u003c/a>. \u003c/p>\n\u003cp>There are \u003ca href=\"https://www.sonomamag.com/best-kid-friendly-hotels-in-sonoma-county/\">family-friendly options\u003c/a>, too, and \u003ca href=\"https://www.sonomamag.com/take-a-peek-inside-the-sonoma-county-hotel-where-sustainability-comes-naturally/\">properties suited for those who are looking for an eco-friendly vacation\u003c/a>.\u003c/p>\n\u003ch2>Donate money\u003c/h2>\n\u003cfigure id=\"attachment_135395\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800.jpg\" alt=\"Meghan Dixon stands next to the ruins of her rental home on Hwy 128 in Healdsburg after it burned in the Kincade fire. Photo taken on Monday, November 4, 2019.\" width=\"1200\" height=\"800\" class=\"size-full wp-image-135395\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/bs_110419_Fire2-1200x800-1020x680.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">Meghan Dixon stands next to the ruins of her rental home on Hwy 128 in Healdsburg after it burned in the Kincade fire. Photo taken on Monday, November 4, 2019. \u003ccite>(Beth Schlanker/ The Press Democrat)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nIf you’d like to support fire recovery efforts in Sonoma County by making a financial donation, there are a number of organizations to consider: \u003ca href=\"https://cfs.fcsuite.com/erp/donate/create?setc=1&funit_id=1652\">The Community Foundation of Sonoma County’s Resilience Fund\u003c/a> continues to accept donations to support the mid- and long-term recovery needs of individuals and families; \u003ca href=\"https://latino-community-foundation.networkforgood.com/projects/17203-latino-community-foundation-donate-now\">The Latino Community Foundation’s NorCal Wildfire Relief Fund\u003c/a> supports nonprofits that provide essential sheltering and supportive services to Latino immigrants and farmworkers affected by the fire; \u003ca href=\"https://donorbox.org/undocufund\">The UndocuFund for Fire Relief in Sonoma County\u003c/a> provides direct funding to undocumented immigrants and their families in Sonoma County to help with fire-related expenses.\u003c/p>\n\u003cp>Find more ways to donate money \u003ca href=\"https://www.sonomamag.com/how-to-help-kincade-fire-victims-and-evacuees-volunteer-and-donate/\">here\u003c/a>.\u003c/p>\n\u003ch2>Donate time\u003c/h2>\n\u003cfigure id=\"attachment_135396\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801.jpg\" alt=\"The Redwood Empire Food Bank deployed its emergency response program, Station 3990, during the Kincade fire.\" width=\"1200\" height=\"801\" class=\"size-full wp-image-135396\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801-768x513.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/redwood-empire-food-bank-1200x801-1020x681.jpg 1020w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">The Redwood Empire Food Bank deployed its emergency response program, Station 3990, during the Kincade fire. \u003ccite>(Sonoma Magazine)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are over 1,500 nonprofits in Sonoma County — many are volunteer operated. If you’re able to donate your time — a little or a lot — this can have a tremendous impact. The best place to start is the \u003ca href=\"https://www.volunteernow.org/\">Volunteer Center of Sonoma County\u003c/a>, which places thousands of volunteers with their “right match” nonprofits annually.\u003c/p>\n\u003cp>The \u003ca href=\"https://refb.org/ways-to-give/make-donation/\">Redwood Empire Food Bank\u003c/a>, the “largest hunger-relief organization serving north coastal California from Sonoma County to the Oregon border,” deployed its emergency response program, Station 3990, during the Kincade fire. To volunteer at the food bank — includes helping out in the kitchen and with food distribution — sign up for a shift \u003ca href=\"https://refb.org/volunteer-opportunities/\">here\u003c/a>.\u003c/p>\n\u003cp>Find more ways to volunteer \u003ca href=\"https://www.sonomamag.com/how-to-help-kincade-fire-victims-and-evacuees-volunteer-and-donate/\">here\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ci>This article originally appeared on \u003ca href=\"https://www.sonomamag.com/after-the-fire-how-to-support-sonoma-county-farmers-restaurants-wineries-and-stores\" rel=\"canonical\">Sonoma Magazine\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Bunch of New Food Emojis Just Arrived to the Table",
"title": "A Bunch of New Food Emojis Just Arrived to the Table",
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"content": "\u003cp>\u003cspan style=\"font-weight: 400\">A new batch of emojis including several food ones are arriving to your smartphones following a round of approvals by Unicode Technical Committee, the body responsible for standardizing digital text globally. In the pantry of food emojis, you’ll now find an unpeeled yellow onion sitting at a tilt, a full head of garlic, a single Belgian waffle, several falafels atop tahini, a stick of butter, a single shucked oyster, yerba mate in a gourd and finally, a juice box. \u003c/span>\u003cbr>\n[aside postID='bayareabites_131913,bayareabites_134687' label='More Food + Art News']\u003cbr>\n\u003cspan style=\"font-weight: 400\">The latter was proposed by \u003c/span>\u003ca href=\"https://en.wikipedia.org/wiki/Theo_Schear\">\u003cspan style=\"font-weight: 400\">Theo Schear\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, an Oakland-based filmmaker, writer and emoji creator, and co-designed by illustrator \u003c/span>\u003ca href=\"https://apheemesser.com/emojis\">\u003cspan style=\"font-weight: 400\">Aphee Messer\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. (Schear has also co-authored several other emojis including an upcoming disco ball emoji.)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I realized there's eight alcohol emojis but only milk for kids,” says Schear who uses the term “digital alcoholism” to address the overrepresentation of alcoholic beverages in our emoji vernacular. In fact, the juice box emoji is relevant not only to kids but folks of all ages around the world who don’t drink alcohol. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Once approved, the juice box, or \u003ca href=\"https://emojipedia.org/beverage-box/\">beverage box\u003c/a>, got a spin from the different emoji makers of the digital realm from Apple, who went with an apple juice box for their version to Samsung who is partial to orange juice. Google kept their design close to Schear’s original grape design. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135357\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-135357\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Juice_Emoji.jpg\" alt=\"Theo Schear and Aphee Messer's original juice box design.\" width=\"720\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Juice_Emoji.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Juice_Emoji-160x160.jpg 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Theo Schear and Aphee Messer's original juice box design.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Schear came to \u003c/span>\u003ca href=\"https://www.unicode.org/L2/L2018/18130-juice-emoji.pdf\">\u003cspan style=\"font-weight: 400\">propose\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> the emoji through his friendship with Jennifer 8. Lee, the vice chair of the Emoji Subcommittee of the Unicode Consortium. Lee has co-authored several emojis including the dumpling and the hijab emojis. She also co-founded \u003c/span>\u003ca href=\"http://www.emojination.org/\">\u003cspan style=\"font-weight: 400\">Emojination\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a non-profit organization dedicated to making the proposal process accessible to all and emojis more representative of the diverse people and quotidian objects of the world. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Emojination’s website lists proposed emojis as well as their status in the approval process. Lettuce, for example, was considered redundant and was not submitted to the Unicode’s Emoji Subcommittee whereas beans, dosa, fufu, and durian have all been submitted and are awaiting approval. Soon, you could employ a flatbread emoji which has recently been approved by the subcommittee. \u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In her newsletter \u003c/span>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/When-it-comes-to-emojis-a-banana-is-never-just-a-14803280.php\">\u003cspan style=\"font-weight: 400\">this week\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, San Francisco Food Critic Soleil Ho went deep on the falafel emoji and the thinking that helped shape it, literally, from the number of falafels to a split or whole presentation. Just like the language we write to describe food, emojis hold cultural power but perhaps the most interesting lives that emojis live are outside of their original meaning and in the adaptations that users across the globe devise for them. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">What will garlic serve as a proxy for? Along with the tomato and pepper emojis, the onion can form an emoji sentence that can read as salsa. As for the juice box emoji, time will tell what it’ll be a stand-in for. Naturally, juice at first but soon, maybe some other things too. Rapper Juice WRLD can certainly find a succinct ideogram and Lizzo’s “Juice” could have an emoji-led revival.\u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/BjGBq7GBc5S/\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For Schear, the appeal of emojis lived in the impact of their reach. “To read comments from random people all over the world about this thing that I made is nuts,” he says. “I'll never make a film that so many people will see. It's a silly little thing but it's still in some measure a huge accomplishment.”\u003c/span>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">A new batch of emojis including several food ones are arriving to your smartphones following a round of approvals by Unicode Technical Committee, the body responsible for standardizing digital text globally. In the pantry of food emojis, you’ll now find an unpeeled yellow onion sitting at a tilt, a full head of garlic, a single Belgian waffle, several falafels atop tahini, a stick of butter, a single shucked oyster, yerba mate in a gourd and finally, a juice box. \u003c/span>\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n\u003cspan style=\"font-weight: 400\">The latter was proposed by \u003c/span>\u003ca href=\"https://en.wikipedia.org/wiki/Theo_Schear\">\u003cspan style=\"font-weight: 400\">Theo Schear\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, an Oakland-based filmmaker, writer and emoji creator, and co-designed by illustrator \u003c/span>\u003ca href=\"https://apheemesser.com/emojis\">\u003cspan style=\"font-weight: 400\">Aphee Messer\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">. (Schear has also co-authored several other emojis including an upcoming disco ball emoji.)\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">“I realized there's eight alcohol emojis but only milk for kids,” says Schear who uses the term “digital alcoholism” to address the overrepresentation of alcoholic beverages in our emoji vernacular. In fact, the juice box emoji is relevant not only to kids but folks of all ages around the world who don’t drink alcohol. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Once approved, the juice box, or \u003ca href=\"https://emojipedia.org/beverage-box/\">beverage box\u003c/a>, got a spin from the different emoji makers of the digital realm from Apple, who went with an apple juice box for their version to Samsung who is partial to orange juice. Google kept their design close to Schear’s original grape design. \u003c/span>\u003c/p>\n\u003cfigure id=\"attachment_135357\" class=\"wp-caption alignnone\" style=\"max-width: 720px\">\u003cimg class=\"size-full wp-image-135357\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Juice_Emoji.jpg\" alt=\"Theo Schear and Aphee Messer's original juice box design.\" width=\"720\" height=\"720\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Juice_Emoji.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Juice_Emoji-160x160.jpg 160w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003cfigcaption class=\"wp-caption-text\">Theo Schear and Aphee Messer's original juice box design.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cspan style=\"font-weight: 400\">Schear came to \u003c/span>\u003ca href=\"https://www.unicode.org/L2/L2018/18130-juice-emoji.pdf\">\u003cspan style=\"font-weight: 400\">propose\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> the emoji through his friendship with Jennifer 8. Lee, the vice chair of the Emoji Subcommittee of the Unicode Consortium. Lee has co-authored several emojis including the dumpling and the hijab emojis. She also co-founded \u003c/span>\u003ca href=\"http://www.emojination.org/\">\u003cspan style=\"font-weight: 400\">Emojination\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, a non-profit organization dedicated to making the proposal process accessible to all and emojis more representative of the diverse people and quotidian objects of the world. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Emojination’s website lists proposed emojis as well as their status in the approval process. Lettuce, for example, was considered redundant and was not submitted to the Unicode’s Emoji Subcommittee whereas beans, dosa, fufu, and durian have all been submitted and are awaiting approval. Soon, you could employ a flatbread emoji which has recently been approved by the subcommittee. \u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">In her newsletter \u003c/span>\u003ca href=\"https://www.sfchronicle.com/restaurants/article/When-it-comes-to-emojis-a-banana-is-never-just-a-14803280.php\">\u003cspan style=\"font-weight: 400\">this week\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\">, San Francisco Food Critic Soleil Ho went deep on the falafel emoji and the thinking that helped shape it, literally, from the number of falafels to a split or whole presentation. Just like the language we write to describe food, emojis hold cultural power but perhaps the most interesting lives that emojis live are outside of their original meaning and in the adaptations that users across the globe devise for them. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">What will garlic serve as a proxy for? Along with the tomato and pepper emojis, the onion can form an emoji sentence that can read as salsa. As for the juice box emoji, time will tell what it’ll be a stand-in for. Naturally, juice at first but soon, maybe some other things too. Rapper Juice WRLD can certainly find a succinct ideogram and Lizzo’s “Juice” could have an emoji-led revival.\u003c/span>\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">For Schear, the appeal of emojis lived in the impact of their reach. “To read comments from random people all over the world about this thing that I made is nuts,” he says. “I'll never make a film that so many people will see. It's a silly little thing but it's still in some measure a huge accomplishment.”\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>During opening hours at San Jose restaurant \u003ca href=\"orchestriapalmcourt.com\">Orchestria Palm Court\u003c/a>, more than a dozen instruments combine to create a soundtrack of ragtime and early 20th century jazz. But don’t expect to find musicians seated at the piano benches or rosining their violin bows. Orchestria’s vintage pianos, violins, pipes, bells and drums make music all on their own.\u003cbr>\n[aside postID='bayareabites_134907,bayareabites_133626' label='More Food History Articles']\u003cbr>\n“Quirky” is the word most often used to describe this Continental European-style restaurant in San Jose’s SoFA District, says owner Mark Williams, but it’s not just the stable of mechanical music machines that encircle the dining room and stand sentinel on the upstairs balcony that has earned the restaurant its moniker.\u003c/p>\n\u003cp>The brick-walled, turn-of-the-century warehouse is full of nods to early Americana, from a soda fountain churning out Prohibition-era fizzes like black forest phosphates and raspberry ambrosias to an old-school phone booth which patrons are encouraged to use for any cell phone chatter. Bookcases around the restaurant are stocked with hundreds of player piano rolls and Art Deco posters and Tiffany-style lamps are arranged throughout the space.\u003c/p>\n\u003cfigure id=\"attachment_135306\" class=\"wp-caption aligncenter\" style=\"max-width: 1512px\">\u003cimg class=\"size-full wp-image-135306\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Orchestria-Palm-Court-4.jpg\" alt=\"A player piano at Orchestria Palm Court.\" width=\"1512\" height=\"2016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4.jpg 1512w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4-900x1200.jpg 900w\" sizes=\"(max-width: 1512px) 100vw, 1512px\">\u003cfigcaption class=\"wp-caption-text\">A player piano at Orchestria Palm Court. \u003ccite>(Shoshi Parks/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s the self-playing music machines, though — the player pianos, the Wurlitzers, the phonograph jukeboxes — that really make the Orchestria Palm Court stand out.\u003c/p>\n\u003cp>Though relatively rare today, for a brief period in the early 20th century, bars and restaurants everywhere were stocked with a mechanical music machine. It was the first time in history that recorded music became accessible to all. Now that same music, all-but-forgotten novelty songs and syncopated dance tunes that were hits in their day, are resurrected within the walls of the Orchestria.\u003c/p>\n\u003ch2>Music enters a new era with the help of the earliest computers\u003c/h2>\n\u003cfigure id=\"attachment_135313\" class=\"wp-caption aligncenter\" style=\"max-width: 1512px\">\u003cimg class=\"size-full wp-image-135313\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Orchestria-Palm-Court-6.jpg\" alt=\"It’s the self-playing music machines that really make the Orchestria Palm Court stand out.\" width=\"1512\" height=\"2016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6.jpg 1512w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6-900x1200.jpg 900w\" sizes=\"(max-width: 1512px) 100vw, 1512px\">\u003cfigcaption class=\"wp-caption-text\">It’s the self-playing music machines that really make the Orchestria Palm Court stand out. \u003ccite>(Shoshi Parks/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before the late 19th century, music only existed when musicians played it. So when early player pianos, or Pianolas, and phonographs began to appear, they were a massive technological shift. The first \u003ca href=\"http://www.pianola.com/ppworks.htm\" target=\"_blank\" rel=\"noopener\">fully-pneumatic commercial player piano\u003c/a> arrived in the 1890s. Using pressurized air, the piano contained concealed mechanisms that turned a paper roll printed with perforated holes. The distribution of the holes and the speed of the turning roll determined the tone and melody of the song.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some of the bigger machines could play rolls that contained up to ten songs, strung together one after another, while smaller pianos could only play rolls containing a single song at a time.\u003c/p>\n\u003cp>After World War I, the popularity of the player piano skyrocketed, ushering in the “Jazz Age” of the 1920s. “The early hot music was the cakewalks and those morphed into ragtime,” explains Williams, “Jazz started coming in the mid-teens and by the ‘30s they were getting into swing.” But along with a change in musical style came a change in technology. As quickly as the pianola had risen, it fell back into obscurity.\u003c/p>\n\u003cp>“Basically this era was dead by ‘31,” Williams continues, \u003ca href=\"http://www.pianola.com/pphist.htm\" target=\"_blank\" rel=\"noopener\">due to\u003c/a> the one-two punch thrown by the crash of the industry along with the stock market in 1929 and the rise of new methods of electrical amplification and radio.\u003c/p>\n\u003cp>For decades America’s leftover Pianolas gathered dust in basements and attics and warehouses around the country but, following the 1973 release of \u003ca href=\"https://en.wikipedia.org/wiki/The_Sting\" target=\"_blank\" rel=\"noopener\">\u003cem>The Sting\u003c/em>\u003c/a>, a Paul Newman and Robert Redford film with a ragtime soundtrack, collectors developed a renewed interest in the vintage machines along with early jukeboxes like the Deca Disc phonograph which contained five records and the Electramuse which could play up to ten records. Williams was among them.\u003c/p>\n\u003cp>A small-time collector with a few player pianos to his name, Williams was inspired to enter the restaurant world in order to create a showcase for the musical technology that was once an essential aspect of eating out. An electrical engineer by trade, a job at which he still works 40 hours a week, Williams had become jaded with the start-up culture of Silicon Valley. \u003c/p>\n\u003cp>“All your successes are so fleeting,” he says.“The point of the [restaurant] was to acknowledge that all the stuff you’re doing now, something preceded it. This technology, these were the early computers.”\u003c/p>\n\u003cfigure id=\"attachment_135307\" class=\"wp-caption aligncenter\" style=\"max-width: 1512px\">\u003cimg class=\"size-full wp-image-135307\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls.jpg\" alt=\"Bookcases around the restaurant are stocked with hundreds of player piano rolls.\" width=\"1512\" height=\"2016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls.jpg 1512w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls-900x1200.jpg 900w\" sizes=\"(max-width: 1512px) 100vw, 1512px\">\u003cfigcaption class=\"wp-caption-text\">Bookcases around the restaurant are stocked with hundreds of player piano rolls. \u003ccite>(Shoshi Parks/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.orchestriapalmcourt.com/opcabout.htm\" target=\"_blank\" rel=\"noopener\">mechanical instruments and players\u003c/a> that now call the Orchestria Palm Court home have come from all over. Some, like the Imhof & Mukle “Commandant 2” Orchstrian (circa 1920), a high-backed wooden beauty with piano and violin pipes and percussion instruments hidden inside, were donated. Others were purchased by Williams and his partner. The Violano-Virtuoso Player Violin, a highly-advanced invention dating to around 1925 and Williams’ favorite machine, was acquired from the widow of a hobby collector in Southern California.\u003c/p>\n\u003cp>Pianolas can be purchased cheaply Williams says — you can even find them on Craigslist for free — but restoring them to playing condition is often a complex and expensive task.\u003c/p>\n\u003ch2>Classic foods from a simpler time\u003c/h2>\n\u003cfigure id=\"attachment_135311\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135311\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/black-forest-phos.jpg\" alt=\"A Black Forest Phosphate\" width=\"1920\" height=\"3411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos-160x284.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos-800x1421.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos-768x1364.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos-1020x1812.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos-675x1200.jpg 675w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Black Forest Phosphate \u003ccite>(Courtesy of Orchestria Palm Court Restaurant)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Music may be the soul of the Orchestria Palm Court, but it’s the restaurant’s food that is at its heart. Orchestria produces rich, classic European dishes like Austrian goulash, chicken breast saltimbocca, and butternut-Marsala pasta made with organic produce and dairy, free-range chicken, and grass-fed beef. There’s no microwave or deep fryer in the kitchen and the menu changes weekly to feature fresh, seasonal foods.\u003c/p>\n\u003cp>The quality of the food is, in fact, so important that, when the restaurant was struggling to fill its seats after opening in 2012, Williams chose to cut its hours to two evenings a week rather than compromise ingredients.\u003c/p>\n\u003cfigure id=\"attachment_135308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135308\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Orchestria-Palm-Court-2.jpg\" alt=\"Beer and wine are available but it’s the fountain drinks that really make the restaurant’s beverage program unique.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer and wine are available but it’s the fountain drinks that really make the restaurant’s beverage program unique. \u003ccite>(Shoshi Parks/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beer and wine are also on order but it’s the fountain drinks that really make the restaurant’s beverage program unique. “In the ‘20s, soda fountains were all the rage because of Prohibition. They came up with all sorts of varieties and the stuff tastes so different than what you get out of a can. We’ve lost a lot there,” Williams says. Indeed, this may be the only place in the Bay Area where crafted sodas like the poppy dew, a sweet, tart orange drink, and the New York-style chocolate phosphate still appear.\u003c/p>\n\u003cp>From its carefully crafted menu to its lovingly restored 1910 digs, there’s a nostalgic authenticity to the Orchestria Palm Court. The 4-bit computer code technology used in the Pianolas and early jukeboxes here didn’t just form the foundation of early recorded music, but the foundation of early Silicon Valley, too.\u003c/p>\n\u003cp>Still, while the rest of the Bay Area is looking for the next big breakthrough, Williams is happy with his vintage machines. They’ll keep singing for their supper every Friday and Saturday night for the foreseeable future.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cb>Orchestria Palm Court\u003c/b>\u003cbr>\n\u003ca href=\"orchestriapalmcourt.com\">Website\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/eNBWZDPzJixxenYu7\">27 E William St.\u003c/a>\u003cbr>\nSan Jose 95112\u003cbr>\nOpen Friday & Saturday, 5:45-8:30pm\u003c/p>\n\n",
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"excerpt": "At San Jose's Orchestria Palm Court, time stands still with nods to early Americana like Prohibition-era fizzes and a beloved collection of self-playing music machines.",
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"description": "At San Jose's Orchestria Palm Court, time stands still with nods to early Americana like Prohibition-era fizzes and a beloved collection of self-playing music machines.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>During opening hours at San Jose restaurant \u003ca href=\"orchestriapalmcourt.com\">Orchestria Palm Court\u003c/a>, more than a dozen instruments combine to create a soundtrack of ragtime and early 20th century jazz. But don’t expect to find musicians seated at the piano benches or rosining their violin bows. Orchestria’s vintage pianos, violins, pipes, bells and drums make music all on their own.\u003cbr>\n\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\n“Quirky” is the word most often used to describe this Continental European-style restaurant in San Jose’s SoFA District, says owner Mark Williams, but it’s not just the stable of mechanical music machines that encircle the dining room and stand sentinel on the upstairs balcony that has earned the restaurant its moniker.\u003c/p>\n\u003cp>The brick-walled, turn-of-the-century warehouse is full of nods to early Americana, from a soda fountain churning out Prohibition-era fizzes like black forest phosphates and raspberry ambrosias to an old-school phone booth which patrons are encouraged to use for any cell phone chatter. Bookcases around the restaurant are stocked with hundreds of player piano rolls and Art Deco posters and Tiffany-style lamps are arranged throughout the space.\u003c/p>\n\u003cfigure id=\"attachment_135306\" class=\"wp-caption aligncenter\" style=\"max-width: 1512px\">\u003cimg class=\"size-full wp-image-135306\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Orchestria-Palm-Court-4.jpg\" alt=\"A player piano at Orchestria Palm Court.\" width=\"1512\" height=\"2016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4.jpg 1512w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-4-900x1200.jpg 900w\" sizes=\"(max-width: 1512px) 100vw, 1512px\">\u003cfigcaption class=\"wp-caption-text\">A player piano at Orchestria Palm Court. \u003ccite>(Shoshi Parks/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s the self-playing music machines, though — the player pianos, the Wurlitzers, the phonograph jukeboxes — that really make the Orchestria Palm Court stand out.\u003c/p>\n\u003cp>Though relatively rare today, for a brief period in the early 20th century, bars and restaurants everywhere were stocked with a mechanical music machine. It was the first time in history that recorded music became accessible to all. Now that same music, all-but-forgotten novelty songs and syncopated dance tunes that were hits in their day, are resurrected within the walls of the Orchestria.\u003c/p>\n\u003ch2>Music enters a new era with the help of the earliest computers\u003c/h2>\n\u003cfigure id=\"attachment_135313\" class=\"wp-caption aligncenter\" style=\"max-width: 1512px\">\u003cimg class=\"size-full wp-image-135313\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Orchestria-Palm-Court-6.jpg\" alt=\"It’s the self-playing music machines that really make the Orchestria Palm Court stand out.\" width=\"1512\" height=\"2016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6.jpg 1512w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-6-900x1200.jpg 900w\" sizes=\"(max-width: 1512px) 100vw, 1512px\">\u003cfigcaption class=\"wp-caption-text\">It’s the self-playing music machines that really make the Orchestria Palm Court stand out. \u003ccite>(Shoshi Parks/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before the late 19th century, music only existed when musicians played it. So when early player pianos, or Pianolas, and phonographs began to appear, they were a massive technological shift. The first \u003ca href=\"http://www.pianola.com/ppworks.htm\" target=\"_blank\" rel=\"noopener\">fully-pneumatic commercial player piano\u003c/a> arrived in the 1890s. Using pressurized air, the piano contained concealed mechanisms that turned a paper roll printed with perforated holes. The distribution of the holes and the speed of the turning roll determined the tone and melody of the song.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some of the bigger machines could play rolls that contained up to ten songs, strung together one after another, while smaller pianos could only play rolls containing a single song at a time.\u003c/p>\n\u003cp>After World War I, the popularity of the player piano skyrocketed, ushering in the “Jazz Age” of the 1920s. “The early hot music was the cakewalks and those morphed into ragtime,” explains Williams, “Jazz started coming in the mid-teens and by the ‘30s they were getting into swing.” But along with a change in musical style came a change in technology. As quickly as the pianola had risen, it fell back into obscurity.\u003c/p>\n\u003cp>“Basically this era was dead by ‘31,” Williams continues, \u003ca href=\"http://www.pianola.com/pphist.htm\" target=\"_blank\" rel=\"noopener\">due to\u003c/a> the one-two punch thrown by the crash of the industry along with the stock market in 1929 and the rise of new methods of electrical amplification and radio.\u003c/p>\n\u003cp>For decades America’s leftover Pianolas gathered dust in basements and attics and warehouses around the country but, following the 1973 release of \u003ca href=\"https://en.wikipedia.org/wiki/The_Sting\" target=\"_blank\" rel=\"noopener\">\u003cem>The Sting\u003c/em>\u003c/a>, a Paul Newman and Robert Redford film with a ragtime soundtrack, collectors developed a renewed interest in the vintage machines along with early jukeboxes like the Deca Disc phonograph which contained five records and the Electramuse which could play up to ten records. Williams was among them.\u003c/p>\n\u003cp>A small-time collector with a few player pianos to his name, Williams was inspired to enter the restaurant world in order to create a showcase for the musical technology that was once an essential aspect of eating out. An electrical engineer by trade, a job at which he still works 40 hours a week, Williams had become jaded with the start-up culture of Silicon Valley. \u003c/p>\n\u003cp>“All your successes are so fleeting,” he says.“The point of the [restaurant] was to acknowledge that all the stuff you’re doing now, something preceded it. This technology, these were the early computers.”\u003c/p>\n\u003cfigure id=\"attachment_135307\" class=\"wp-caption aligncenter\" style=\"max-width: 1512px\">\u003cimg class=\"size-full wp-image-135307\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls.jpg\" alt=\"Bookcases around the restaurant are stocked with hundreds of player piano rolls.\" width=\"1512\" height=\"2016\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls.jpg 1512w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-3-player-piano-rolls-900x1200.jpg 900w\" sizes=\"(max-width: 1512px) 100vw, 1512px\">\u003cfigcaption class=\"wp-caption-text\">Bookcases around the restaurant are stocked with hundreds of player piano rolls. \u003ccite>(Shoshi Parks/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The \u003ca href=\"http://www.orchestriapalmcourt.com/opcabout.htm\" target=\"_blank\" rel=\"noopener\">mechanical instruments and players\u003c/a> that now call the Orchestria Palm Court home have come from all over. Some, like the Imhof & Mukle “Commandant 2” Orchstrian (circa 1920), a high-backed wooden beauty with piano and violin pipes and percussion instruments hidden inside, were donated. Others were purchased by Williams and his partner. The Violano-Virtuoso Player Violin, a highly-advanced invention dating to around 1925 and Williams’ favorite machine, was acquired from the widow of a hobby collector in Southern California.\u003c/p>\n\u003cp>Pianolas can be purchased cheaply Williams says — you can even find them on Craigslist for free — but restoring them to playing condition is often a complex and expensive task.\u003c/p>\n\u003ch2>Classic foods from a simpler time\u003c/h2>\n\u003cfigure id=\"attachment_135311\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135311\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/black-forest-phos.jpg\" alt=\"A Black Forest Phosphate\" width=\"1920\" height=\"3411\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos-160x284.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos-800x1421.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos-768x1364.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos-1020x1812.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/black-forest-phos-675x1200.jpg 675w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A Black Forest Phosphate \u003ccite>(Courtesy of Orchestria Palm Court Restaurant)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Music may be the soul of the Orchestria Palm Court, but it’s the restaurant’s food that is at its heart. Orchestria produces rich, classic European dishes like Austrian goulash, chicken breast saltimbocca, and butternut-Marsala pasta made with organic produce and dairy, free-range chicken, and grass-fed beef. There’s no microwave or deep fryer in the kitchen and the menu changes weekly to feature fresh, seasonal foods.\u003c/p>\n\u003cp>The quality of the food is, in fact, so important that, when the restaurant was struggling to fill its seats after opening in 2012, Williams chose to cut its hours to two evenings a week rather than compromise ingredients.\u003c/p>\n\u003cfigure id=\"attachment_135308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-135308\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/Orchestria-Palm-Court-2.jpg\" alt=\"Beer and wine are available but it’s the fountain drinks that really make the restaurant’s beverage program unique.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/Orchestria-Palm-Court-2-900x1200.jpg 900w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer and wine are available but it’s the fountain drinks that really make the restaurant’s beverage program unique. \u003ccite>(Shoshi Parks/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Beer and wine are also on order but it’s the fountain drinks that really make the restaurant’s beverage program unique. “In the ‘20s, soda fountains were all the rage because of Prohibition. They came up with all sorts of varieties and the stuff tastes so different than what you get out of a can. We’ve lost a lot there,” Williams says. Indeed, this may be the only place in the Bay Area where crafted sodas like the poppy dew, a sweet, tart orange drink, and the New York-style chocolate phosphate still appear.\u003c/p>\n\u003cp>From its carefully crafted menu to its lovingly restored 1910 digs, there’s a nostalgic authenticity to the Orchestria Palm Court. The 4-bit computer code technology used in the Pianolas and early jukeboxes here didn’t just form the foundation of early recorded music, but the foundation of early Silicon Valley, too.\u003c/p>\n\u003cp>Still, while the rest of the Bay Area is looking for the next big breakthrough, Williams is happy with his vintage machines. They’ll keep singing for their supper every Friday and Saturday night for the foreseeable future.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cb>Orchestria Palm Court\u003c/b>\u003cbr>\n\u003ca href=\"orchestriapalmcourt.com\">Website\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/eNBWZDPzJixxenYu7\">27 E William St.\u003c/a>\u003cbr>\nSan Jose 95112\u003cbr>\nOpen Friday & Saturday, 5:45-8:30pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Celebrity Chefs Recipes: Ryan Farr's Harissa Wings",
"title": "Celebrity Chefs Recipes: Ryan Farr's Harissa Wings",
"headTitle": "Celebrity Chefs Recipes | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco, Words & Recipe: Ryan Farr\u003c/i>\u003cbr>\n[aside tag='celebrity-chefs' num='2' label='More Celebrity Chefs Recipes']\u003cbr>\nI started making our Alabama White BBQ Sauce, with a little kick from pickled jalapeno juice, to pair with the smoked chicken we served at the \u003ca href=\"https://www.ferrybuildingmarketplace.com/farmers-market/\">Ferry Building Farmer’s Market\u003c/a> on Smoker Thursdays. At the time, we called it Coriander Aioli. White BBQ Sauce is very common throughout Alabama and the South East. It’s a mayo-based BBQ sauce.\u003c/p>\n\u003cp>While it’s great on all kinds of meat, it shines on smoked chicken and especially on our Harissa Wings. Before we opened \u003ca href=\"http://www.4505burgersandbbq.com/\">4505 Burgers & BBQ\u003c/a> in San Francisco, we spent a lot of time traveling and eating great BBQ and making friends in a lot of different regions. We quickly learned the white sauce we’d always served with fried and smoked chicken was an integral part of Alabama BBQ culture.\u003c/p>\n\u003cp>Harissa is a North African spice blend that people generally associate with a paste. This recipe makes a dry seasoning powder with enough kick to it to pair nicely with the Alabama White BBQ Sauce.\u003c/p>\n\u003cp>This is the same harissa that I make for the merguez sausage we sell at the Ferry Building and in our Butcher Shop. Because store-bought harissa paste is so expensive, I decided I would just make it. It definitely took me a few tries, but I was able to perfect the blend (with much thanks to the Rainbow Grocery bulk bins).\u003c/p>\n\u003ch2>Ryan Farr’s Harissa Wings with Alabama White BBQ Sauce\u003c/h2>\n\u003cp>\u003ci>Serves 6-8\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/harissa-wings-final.jpg\" alt=\"Dry rubbed Harissa Wings paired with lemon and Alabama White BBQ Sauce\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-135297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dry rubbed Harissa Wings paired with lemon and Alabama White BBQ Sauce \u003ccite>(Vic Chin/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 pounds chicken wings, flats and drums, tips reserved for stock\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>¼ cup Harissa Powder, recipe follows\u003c/li>\n\u003cli>½ cup picked fresh cilantro leaves, for serving\u003c/li>\n\u003cli>2 lemons, cut into wedges, for serving\u003c/li>\n\u003cli>2 cups Alabama White BBQ Sauce, for serving, recipe follows\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 400℉. Set a wire rack inside each of two large baking sheets.\u003c/li>\n\u003cli>In a large bowl, combine the chicken pieces and olive oil; toss to coat. Sprinkle the harissa powder over the chicken and toss again. Arrange the chicken pieces on the wire racks, in a single layer, making sure that they are not touching each other. Bake until cooked through and crispy, about 20 minutes.\u003c/li>\n\u003cli>Arrange the chicken on a platter and sprinkle with cilantro leaves. Serve immediately with lemon wedges and a bowl of Alabama White BBQ sauce.\u003c/li>\n\u003c/ol>\n\u003ch2>Harissa Powder\u003c/h2>\n\u003cp>\u003ci>Makes approximately 2 ½ cups\u003c/i>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>½ cup sea salt\u003c/li>\n\u003cli>½ cup ancho chile powder\u003c/li>\n\u003cli>⅓ cup granulated garlic\u003c/li>\n\u003cli>⅓ cup paprika\u003c/li>\n\u003cli>⅓ cup cayenne\u003c/li>\n\u003cli>1 tablespoon sugar\u003c/li>\n\u003cli>1 tablespoon coarsely ground coriander seed\u003c/li>\n\u003cli>1 tablespoon ground cumin seed \u003c/li>\n\u003cli>1 tablespoon freshly ground black pepper\u003c/li>\n\u003cli>1 tablespoon chili flakes\u003c/li>\n\u003cli>1 tablespoon chipotle chili powder\u003c/li>\n\u003cli>1 tablespoon coarsely ground caraway seed\u003c/li>\n\u003cli>1 ½ teaspoon coarsely ground fennel seed\u003c/li>\n\u003cli>1 teaspoon dried spearmint\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large bowl, combine the salt, ancho chile, granulated garlic, paprika, cayenne, sugar, coriander, cumin, pepper, chili flake, chipotle chili, caraway, fennel, and spearmint. Store in an airtight container for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003ch2>Alabama White BBQ Sauce\u003c/h2>\n\u003cp>\u003ci>Makes approximately 2 cups\u003c/i>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups Hellmann’s or Best Foods mayonnaise\u003c/li>\n\u003cli>2 tablespoons pickled jalapeno liquid from the jar\u003c/li>\n\u003cli>½ teaspoon salt\u003c/li>\n\u003cli>½ teaspoon freshly ground black pepper\u003c/li>\n\u003cli>½ teaspoon ground coriander\u003c/li>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003c/ul>\u003col>\n\u003cli>In a medium bowl, combine the mayonnaise, pickle juice, salt, pepper, and coriander; mix well. \u003c/li>\n\u003cli>Serve with Harissa Wings or other BBQ meats. Store in an airtight container for up to 2 months.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_135299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands.jpg\" alt=\"Chef Ryan Farr holds a plate of his Harissa Wings with a side of Alabama White BBQ Sauce.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-135299\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr holds a plate of his Harissa Wings with a side of Alabama White BBQ Sauce. \u003ccite>(Vic Chin/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Ryan Farr's Harissa Wings have a nice kick that pair perfectly with 4505 Burgers & BBQ's cooling White Alabama BBQ Sauce.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cbr>\nI started making our Alabama White BBQ Sauce, with a little kick from pickled jalapeno juice, to pair with the smoked chicken we served at the \u003ca href=\"https://www.ferrybuildingmarketplace.com/farmers-market/\">Ferry Building Farmer’s Market\u003c/a> on Smoker Thursdays. At the time, we called it Coriander Aioli. White BBQ Sauce is very common throughout Alabama and the South East. It’s a mayo-based BBQ sauce.\u003c/p>\n\u003cp>While it’s great on all kinds of meat, it shines on smoked chicken and especially on our Harissa Wings. Before we opened \u003ca href=\"http://www.4505burgersandbbq.com/\">4505 Burgers & BBQ\u003c/a> in San Francisco, we spent a lot of time traveling and eating great BBQ and making friends in a lot of different regions. We quickly learned the white sauce we’d always served with fried and smoked chicken was an integral part of Alabama BBQ culture.\u003c/p>\n\u003cp>Harissa is a North African spice blend that people generally associate with a paste. This recipe makes a dry seasoning powder with enough kick to it to pair nicely with the Alabama White BBQ Sauce.\u003c/p>\n\u003cp>This is the same harissa that I make for the merguez sausage we sell at the Ferry Building and in our Butcher Shop. Because store-bought harissa paste is so expensive, I decided I would just make it. It definitely took me a few tries, but I was able to perfect the blend (with much thanks to the Rainbow Grocery bulk bins).\u003c/p>\n\u003ch2>Ryan Farr’s Harissa Wings with Alabama White BBQ Sauce\u003c/h2>\n\u003cp>\u003ci>Serves 6-8\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_135297\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/harissa-wings-final.jpg\" alt=\"Dry rubbed Harissa Wings paired with lemon and Alabama White BBQ Sauce\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-135297\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/harissa-wings-final-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dry rubbed Harissa Wings paired with lemon and Alabama White BBQ Sauce \u003ccite>(Vic Chin/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 pounds chicken wings, flats and drums, tips reserved for stock\u003c/li>\n\u003cli>2 tablespoons olive oil\u003c/li>\n\u003cli>¼ cup Harissa Powder, recipe follows\u003c/li>\n\u003cli>½ cup picked fresh cilantro leaves, for serving\u003c/li>\n\u003cli>2 lemons, cut into wedges, for serving\u003c/li>\n\u003cli>2 cups Alabama White BBQ Sauce, for serving, recipe follows\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 400℉. Set a wire rack inside each of two large baking sheets.\u003c/li>\n\u003cli>In a large bowl, combine the chicken pieces and olive oil; toss to coat. Sprinkle the harissa powder over the chicken and toss again. Arrange the chicken pieces on the wire racks, in a single layer, making sure that they are not touching each other. Bake until cooked through and crispy, about 20 minutes.\u003c/li>\n\u003cli>Arrange the chicken on a platter and sprinkle with cilantro leaves. Serve immediately with lemon wedges and a bowl of Alabama White BBQ sauce.\u003c/li>\n\u003c/ol>\n\u003ch2>Harissa Powder\u003c/h2>\n\u003cp>\u003ci>Makes approximately 2 ½ cups\u003c/i>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>½ cup sea salt\u003c/li>\n\u003cli>½ cup ancho chile powder\u003c/li>\n\u003cli>⅓ cup granulated garlic\u003c/li>\n\u003cli>⅓ cup paprika\u003c/li>\n\u003cli>⅓ cup cayenne\u003c/li>\n\u003cli>1 tablespoon sugar\u003c/li>\n\u003cli>1 tablespoon coarsely ground coriander seed\u003c/li>\n\u003cli>1 tablespoon ground cumin seed \u003c/li>\n\u003cli>1 tablespoon freshly ground black pepper\u003c/li>\n\u003cli>1 tablespoon chili flakes\u003c/li>\n\u003cli>1 tablespoon chipotle chili powder\u003c/li>\n\u003cli>1 tablespoon coarsely ground caraway seed\u003c/li>\n\u003cli>1 ½ teaspoon coarsely ground fennel seed\u003c/li>\n\u003cli>1 teaspoon dried spearmint\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large bowl, combine the salt, ancho chile, granulated garlic, paprika, cayenne, sugar, coriander, cumin, pepper, chili flake, chipotle chili, caraway, fennel, and spearmint. Store in an airtight container for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003ch2>Alabama White BBQ Sauce\u003c/h2>\n\u003cp>\u003ci>Makes approximately 2 cups\u003c/i>\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>2 cups Hellmann’s or Best Foods mayonnaise\u003c/li>\n\u003cli>2 tablespoons pickled jalapeno liquid from the jar\u003c/li>\n\u003cli>½ teaspoon salt\u003c/li>\n\u003cli>½ teaspoon freshly ground black pepper\u003c/li>\n\u003cli>½ teaspoon ground coriander\u003c/li>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003c/ul>\u003col>\n\u003cli>In a medium bowl, combine the mayonnaise, pickle juice, salt, pepper, and coriander; mix well. \u003c/li>\n\u003cli>Serve with Harissa Wings or other BBQ meats. Store in an airtight container for up to 2 months.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_135299\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands.jpg\" alt=\"Chef Ryan Farr holds a plate of his Harissa Wings with a side of Alabama White BBQ Sauce.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-135299\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/11/ryan-farr-harissa-wings-hands-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef Ryan Farr holds a plate of his Harissa Wings with a side of Alabama White BBQ Sauce. \u003ccite>(Vic Chin/KQED)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
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},
"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.",
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"officialWebsiteLink": "/californiareport",
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"order": 8
},
"link": "/californiareport",
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}
},
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"id": "californiareportmagazine",
"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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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"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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"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.",
"airtime": "THU 10pm, FRI 1am",
"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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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"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",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"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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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"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"
}
},
"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",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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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",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
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