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"content": "\u003cp>All it took was one Facebook post and it seemed the whole Internet, or Twitter at least, knew what happened at The Red Hen in Lexington, Va., on Friday night.\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/brennanmgilmore/status/1010570991129583616\">The Facebook status update\u003c/a> posted by a server at the small farm-to-table restaurant in the Shenandoah Valley read: \"I just served Sarah huckabee sanders for a total of 2 minutes before my owner asked her to leave.\" The post has since been deleted.\u003c/p>\n\u003cp>Within hours, \u003ca href=\"https://www.yelp.com/biz/the-red-hen-lexington-3?start=160&sort_by=date_desc\">The Red Hen's Yelp\u003c/a> page was inundated with both positive and negative reviews, reacting to the treatment of White House press secretary Sarah Sanders. \u003c/p>\n\u003cp>A one star review: \"Horrible food paired with an unamerican owner. 1/10 don't recommend. Don't come here at all.\" \u003c/p>\n\u003cp>A different review, this time with five stars: \"Looks like you have an awesome menu and atmosphere, I can't wait to visit.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The restaurant's rating dropped to 2 1/2 stars. The Red Hen's page on the Yelp website and its app eventually listed an \"active cleanup alert\" to warn users that many of the reviews may be motivated by news coverage. \u003c/p>\n\u003cp>On Saturday morning, Sanders confirmed what happened with a tweet.\u003c/p>\n\u003cp>https://twitter.com/PressSec/status/1010536237457924096\u003c/p>\n\u003cp>\"I always do my best to treat people, including those I disagree with, respectfully and will continue to do so,\" Sanders said.\u003c/p>\n\u003cp>Her father, former Arkansas Gov. Mike Huckabee, also weighed in, saying the restaurant's menu features \"small plates for small minds.\"\u003c/p>\n\u003cp>https://twitter.com/GovMikeHuckabee/status/1010541589737984003\u003c/p>\n\u003cp>The restaurant owner, Stephanie Wilkinson, \u003ca href=\"https://www.washingtonpost.com/news/local/wp/2018/06/23/why-a-small-town-restaurant-owner-asked-sarah-huckabee-sanders-to-leave-and-would-do-it-again/?utm_term=.a9ced4779415\">told The Washington Post\u003c/a> she wasn't at the restaurant on Friday night. It was her chef who had called and said the staff was concerned and didn't know what they should do. Wilkinson says several of her employees are gay and she asked them whether they wanted her to ask Sanders to leave. They said yes.\u003c/p>\n\u003cp>Wilkinson told the \u003cem>Post\u003c/em> that she is \"not a huge fan of confrontation\" but that when she asked Sanders to leave, the interaction was polite on both sides. The group offered to pay for the food it had ordered, but Wilkinson said it was on the house, the \u003cem>Post\u003c/em> reports.\u003c/p>\n\u003cp>It is not the first time politics has played a role in Trump aides' dinner plans. Tension has been building surrounding President Trump's \"zero-tolerance\" policy that caused migrant children to be separated from their parents. On Wednesday, Trump backtracked and signed an executive order to \u003ca href=\"https://www.npr.org/2018/06/20/621798823/speaker-ryan-plans-immigration-votes-amid-doubts-that-bills-can-pass\">end his family separation policy\u003c/a>. \u003c/p>\n\u003cp>But this reversal didn't prevent officials and aides in Trump administration from facing confrontations at restaurants in the Washington, D.C., area.\u003c/p>\n\u003cp>On Tuesday, Homeland Security Secretary Kirstjen Nielsen was heckled out of an upscale Mexican eatery a couple blocks from the White House. A \u003ca href=\"https://nypost.com/2018/06/19/protesters-chase-homeland-security-secretary-from-mexican-restaurant/\">video \u003c/a>shows protesters chanting \"shame\" while Nielsen sits in the corner.\u003c/p>\n\u003cp>Two days earlier, White House senior policy adviser Stephen Miller was called a fascist while he was eating at a different Mexican restaurant also in the District, \u003ca href=\"https://nypost.com/2018/06/20/protester-yells-fascist-at-stephen-miller-dining-in-mexican-restaurant/\">according to the New York Post\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"https://www.npr.org/2018/06/20/621875523/shame-protesters-shout-at-dhs-head-kirstjen-nielsen-eating-at-mexican-restaurant\">As NPR has reported\u003c/a>, Nielsen has been the face of the Trump administration's policy, defending the treatment of migrant families who enter the U.S. illegally. It's also been \u003ca href=\"https://www.nytimes.com/2018/06/16/us/politics/family-separation-trump.html?login=smartlock&auth=login-smartlock\">reported by The New York Times\u003c/a> that Miller has played a large role in advancing the policy. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>All it took was one Facebook post and it seemed the whole Internet, or Twitter at least, knew what happened at The Red Hen in Lexington, Va., on Friday night.\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/brennanmgilmore/status/1010570991129583616\">The Facebook status update\u003c/a> posted by a server at the small farm-to-table restaurant in the Shenandoah Valley read: \"I just served Sarah huckabee sanders for a total of 2 minutes before my owner asked her to leave.\" The post has since been deleted.\u003c/p>\n\u003cp>Within hours, \u003ca href=\"https://www.yelp.com/biz/the-red-hen-lexington-3?start=160&sort_by=date_desc\">The Red Hen's Yelp\u003c/a> page was inundated with both positive and negative reviews, reacting to the treatment of White House press secretary Sarah Sanders. \u003c/p>\n\u003cp>A one star review: \"Horrible food paired with an unamerican owner. 1/10 don't recommend. Don't come here at all.\" \u003c/p>\n\u003cp>A different review, this time with five stars: \"Looks like you have an awesome menu and atmosphere, I can't wait to visit.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>The restaurant owner, Stephanie Wilkinson, \u003ca href=\"https://www.washingtonpost.com/news/local/wp/2018/06/23/why-a-small-town-restaurant-owner-asked-sarah-huckabee-sanders-to-leave-and-would-do-it-again/?utm_term=.a9ced4779415\">told The Washington Post\u003c/a> she wasn't at the restaurant on Friday night. It was her chef who had called and said the staff was concerned and didn't know what they should do. Wilkinson says several of her employees are gay and she asked them whether they wanted her to ask Sanders to leave. They said yes.\u003c/p>\n\u003cp>Wilkinson told the \u003cem>Post\u003c/em> that she is \"not a huge fan of confrontation\" but that when she asked Sanders to leave, the interaction was polite on both sides. The group offered to pay for the food it had ordered, but Wilkinson said it was on the house, the \u003cem>Post\u003c/em> reports.\u003c/p>\n\u003cp>It is not the first time politics has played a role in Trump aides' dinner plans. Tension has been building surrounding President Trump's \"zero-tolerance\" policy that caused migrant children to be separated from their parents. On Wednesday, Trump backtracked and signed an executive order to \u003ca href=\"https://www.npr.org/2018/06/20/621798823/speaker-ryan-plans-immigration-votes-amid-doubts-that-bills-can-pass\">end his family separation policy\u003c/a>. \u003c/p>\n\u003cp>But this reversal didn't prevent officials and aides in Trump administration from facing confrontations at restaurants in the Washington, D.C., area.\u003c/p>\n\u003cp>On Tuesday, Homeland Security Secretary Kirstjen Nielsen was heckled out of an upscale Mexican eatery a couple blocks from the White House. A \u003ca href=\"https://nypost.com/2018/06/19/protesters-chase-homeland-security-secretary-from-mexican-restaurant/\">video \u003c/a>shows protesters chanting \"shame\" while Nielsen sits in the corner.\u003c/p>\n\u003cp>Two days earlier, White House senior policy adviser Stephen Miller was called a fascist while he was eating at a different Mexican restaurant also in the District, \u003ca href=\"https://nypost.com/2018/06/20/protester-yells-fascist-at-stephen-miller-dining-in-mexican-restaurant/\">according to the New York Post\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"https://www.npr.org/2018/06/20/621875523/shame-protesters-shout-at-dhs-head-kirstjen-nielsen-eating-at-mexican-restaurant\">As NPR has reported\u003c/a>, Nielsen has been the face of the Trump administration's policy, defending the treatment of migrant families who enter the U.S. illegally. It's also been \u003ca href=\"https://www.nytimes.com/2018/06/16/us/politics/family-separation-trump.html?login=smartlock&auth=login-smartlock\">reported by The New York Times\u003c/a> that Miller has played a large role in advancing the policy. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Drinking Alcohol Can Raise Cancer Risk. How Much Is Too Much?",
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"content": "\u003cp>A little bit of alcohol has been shown to be protective of heart health. But how does drinking influence cancer risk?\u003c/p>\n\u003cp>A new study finds that light drinkers have the lowest combined risk of developing cancer and dying prematurely — even lower than people who don't drink at all. But here's the rub: In this study, \"light\" drinking is defined as one to five drinks per week.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/06/20180619_atc_drinking_alcohol_can_raise_cancer_risk_how_much_is_too_much.mp3\u003c/p>\n\u003cp>\"It seems to reassure light drinkers,\" says study co-author \u003ca href=\"https://pure.qub.ac.uk/portal/en/persons/andrew-kunzmann(ded9b936-b41a-479c-aea9-1237615a8f73).html\">Andrew Kunzmann\u003c/a>, a researcher at Queen's University Belfast.\u003c/p>\n\u003cp>Researchers studied about 100,000 adults who lived in cities across the U.S., including Birmingham, Ala.; Boulder, Colo.; Los Angeles; and Pittsburgh. The participants were in their mid-50s to early 70s when the study began, and they each completed a survey about their alcohol consumption. Researchers tracked their health for about nine years, and they found that the more a person drank, the higher their risk of getting cancer and dying.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"We definitely think [the findings] give a bigger picture of what's going on,\" Kunzmann says. For this study, he collaborated with researchers at the National Cancer Institute in the U.S. The \u003ca href=\"http://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1002585\">study is published\u003c/a> in the scientific journal \u003cem>PLOS Medicine.\u003c/em>\u003c/p>\n\u003cp>The study adds to the evidence that cancer risk may rise when people drink more than one drink per day, but the increase is modest. Moderate drinkers in the study had about a 10 percent increased risk of getting cancer.\u003c/p>\n\u003cp>Not surprisingly, the study finds that heavy drinkers are most at risk. For instance, men who drank three or more drinks per day were three to four times more likely to develop cancer of the esophagus and liver cancer. Other alcohol-related cancers include colorectal cancer and breast cancer in women.\u003c/p>\n\u003cp>\"This study reinforces [the evidence] that people who drink a lot have higher rates of cancer and higher rates of dying from those cancers,\" says \u003ca href=\"https://www.uwhealth.org/findadoctor/profile/noelle-k-loconte-md/6732\">Noelle LoConte\u003c/a>, an oncologist and associate professor at the University of Wisconsin. She was not involved in the study, but NPR asked her to review the evidence.\u003c/p>\n\u003cp>The study comes at a time when the American Society of Clinical Oncology, a group of cancer doctors, is trying to spread awareness about the risks of excessive alcohol consumption. LoConte is the lead author of the group's \u003ca href=\"http://ascopubs.org/doi/abs/10.1200/JCO.2017.76.1155\">recent statement\u003c/a> calling for policies aimed at reducing alcohol consumption.\u003c/p>\n\u003cp>\"We're not proponents of complete abstinence. There probably is an amount of drinking that's OK,\" LoConte says. \"But from a cancer-prevention standpoint, drinking the least amount of alcohol possible would be the best strategy.\"\u003c/p>\n\u003cp>Many studies have pointed to the risks of excessive drinking, yet \"we do not think that most Americans are aware of the link between alcohol and cancer,\" LoConte says.\u003c/p>\n\u003cp>Most people know that too much sun exposure increases the risk of skin cancer and that smoking increases the risk of lung cancer. But a survey done by ASCO last year found that 7 in 10 adults did not recognize drinking alcohol as a risk factor for cancer.\u003c/p>\n\u003cp>When it comes to the lifestyle factors and habits that people can control — or change — to reduce their risk of disease, alcohol is pretty high up on the list. \"Alcohol is estimated to be the third-largest modifiable risk factor for cancer,\" says \u003ca href=\"https://www.cancer.org/research/acs-researchers/susan-gapstur-bio.html\">Susan Gapstur\u003c/a>, an epidemiologist with the American Cancer Society.\u003c/p>\n\u003cp>About 19 percent of cancers are linked to smoking, 8 percent are linked to obesity or excess body weight — and about 5 percent are linked to alcohol.\u003c/p>\n\u003cp>Alcohol is also estimated to be the third-largest contributor to overall cancer deaths in both men and women, Gapstur says. \"Strikingly, alcohol is estimated to account for 39,060 breast cancers [in the U.S.] per year in women,\" she says.\u003c/p>\n\u003cp>One step toward cutting back is to be more aware — and more realistic — about how much you drink. \"The first thing we need to talk about is: What is a drink?\" says LoConte.\u003c/p>\n\u003cp>A drink is a single shot of liquor, 5 ounces of wine or 12 ounces of beer. It's easy to consume more than you realize. Some mixed drinks contain multiple shots of liquor, and some craft beers have higher concentrations of alcohol.\u003c/p>\n\u003cp>Current guidelines recommend that women consume no more than one drink per day, and men consume no more than two drinks per day.\u003c/p>\n\u003cp>But LoConte says this may turn out to be too much. \"I think this study, as I reviewed it, looked like a safer amount would be one drink a day for everybody, regardless of gender,\" LoConte says.\u003c/p>\n\u003cp>At least that's what the study suggests. More research is underway. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"It seems to reassure light drinkers,\" says study co-author \u003ca href=\"https://pure.qub.ac.uk/portal/en/persons/andrew-kunzmann(ded9b936-b41a-479c-aea9-1237615a8f73).html\">Andrew Kunzmann\u003c/a>, a researcher at Queen's University Belfast.\u003c/p>\n\u003cp>Researchers studied about 100,000 adults who lived in cities across the U.S., including Birmingham, Ala.; Boulder, Colo.; Los Angeles; and Pittsburgh. The participants were in their mid-50s to early 70s when the study began, and they each completed a survey about their alcohol consumption. Researchers tracked their health for about nine years, and they found that the more a person drank, the higher their risk of getting cancer and dying.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"We definitely think [the findings] give a bigger picture of what's going on,\" Kunzmann says. For this study, he collaborated with researchers at the National Cancer Institute in the U.S. The \u003ca href=\"http://journals.plos.org/plosmedicine/article?id=10.1371/journal.pmed.1002585\">study is published\u003c/a> in the scientific journal \u003cem>PLOS Medicine.\u003c/em>\u003c/p>\n\u003cp>The study adds to the evidence that cancer risk may rise when people drink more than one drink per day, but the increase is modest. Moderate drinkers in the study had about a 10 percent increased risk of getting cancer.\u003c/p>\n\u003cp>Not surprisingly, the study finds that heavy drinkers are most at risk. For instance, men who drank three or more drinks per day were three to four times more likely to develop cancer of the esophagus and liver cancer. Other alcohol-related cancers include colorectal cancer and breast cancer in women.\u003c/p>\n\u003cp>\"This study reinforces [the evidence] that people who drink a lot have higher rates of cancer and higher rates of dying from those cancers,\" says \u003ca href=\"https://www.uwhealth.org/findadoctor/profile/noelle-k-loconte-md/6732\">Noelle LoConte\u003c/a>, an oncologist and associate professor at the University of Wisconsin. She was not involved in the study, but NPR asked her to review the evidence.\u003c/p>\n\u003cp>The study comes at a time when the American Society of Clinical Oncology, a group of cancer doctors, is trying to spread awareness about the risks of excessive alcohol consumption. LoConte is the lead author of the group's \u003ca href=\"http://ascopubs.org/doi/abs/10.1200/JCO.2017.76.1155\">recent statement\u003c/a> calling for policies aimed at reducing alcohol consumption.\u003c/p>\n\u003cp>\"We're not proponents of complete abstinence. There probably is an amount of drinking that's OK,\" LoConte says. \"But from a cancer-prevention standpoint, drinking the least amount of alcohol possible would be the best strategy.\"\u003c/p>\n\u003cp>Many studies have pointed to the risks of excessive drinking, yet \"we do not think that most Americans are aware of the link between alcohol and cancer,\" LoConte says.\u003c/p>\n\u003cp>Most people know that too much sun exposure increases the risk of skin cancer and that smoking increases the risk of lung cancer. But a survey done by ASCO last year found that 7 in 10 adults did not recognize drinking alcohol as a risk factor for cancer.\u003c/p>\n\u003cp>When it comes to the lifestyle factors and habits that people can control — or change — to reduce their risk of disease, alcohol is pretty high up on the list. \"Alcohol is estimated to be the third-largest modifiable risk factor for cancer,\" says \u003ca href=\"https://www.cancer.org/research/acs-researchers/susan-gapstur-bio.html\">Susan Gapstur\u003c/a>, an epidemiologist with the American Cancer Society.\u003c/p>\n\u003cp>About 19 percent of cancers are linked to smoking, 8 percent are linked to obesity or excess body weight — and about 5 percent are linked to alcohol.\u003c/p>\n\u003cp>Alcohol is also estimated to be the third-largest contributor to overall cancer deaths in both men and women, Gapstur says. \"Strikingly, alcohol is estimated to account for 39,060 breast cancers [in the U.S.] per year in women,\" she says.\u003c/p>\n\u003cp>One step toward cutting back is to be more aware — and more realistic — about how much you drink. \"The first thing we need to talk about is: What is a drink?\" says LoConte.\u003c/p>\n\u003cp>A drink is a single shot of liquor, 5 ounces of wine or 12 ounces of beer. It's easy to consume more than you realize. Some mixed drinks contain multiple shots of liquor, and some craft beers have higher concentrations of alcohol.\u003c/p>\n\u003cp>Current guidelines recommend that women consume no more than one drink per day, and men consume no more than two drinks per day.\u003c/p>\n\u003cp>But LoConte says this may turn out to be too much. \"I think this study, as I reviewed it, looked like a safer amount would be one drink a day for everybody, regardless of gender,\" LoConte says.\u003c/p>\n\u003cp>At least that's what the study suggests. More research is underway. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Plants need carbon dioxide to live, but its effects on them are complicated.\u003c/p>\n\u003cp>As the level of carbon dioxide in the air continues to rise because of human activity, scientists are trying to pin down how the plants we eat are being affected.\u003c/p>\n\u003cp>Mounting evidence suggests that many key plants lose nutritional value at higher CO\u003csub>2\u003c/sub> levels, and scientists are running experiments all over the world to try to tease out the effects.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/06/20180619_me_as_carbon_dioxide_levels_rise_major_crops_are_losing_nutrients.mp3\u003c/p>\n\u003cp>Rows of controlled chambers that look kind of like industrial refrigerators are testing how plants react to different levels of CO\u003csub>2\u003c/sub> at the U.S. Department of Agriculture's Adaptive Cropping Systems Laboratory outside of Washington, D.C.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On a recent afternoon, \u003ca href=\"https://www.ars.usda.gov/northeast-area/beltsville-md-barc/beltsville-agricultural-research-center/adaptive-cropping-systems-laboratory/people/lewis-ziska/\">Lewis Ziska\u003c/a>, who's a plant physiologist with the U.S. Department of Agriculture, demonstrates an experiment there with a crop important to many of us — coffee.\u003c/p>\n\u003cp>The chamber is really bright to mimic the sun. A few neat rows of green coffee plants are growing. The air that they're absorbing has about the same amount of CO\u003csub>2\u003c/sub> as in the preindustrial age, about 250 years ago.\u003c/p>\n\u003cp>Across the hall, we can see a possible glimpse of the plant's future. Here, there's a chamber with plants growing at CO\u003csub>2\u003c/sub> levels projected for the end of this century.\u003c/p>\n\u003cp>\"Some of the varieties, you ought to see that they're bigger,\" says Ziska. They've all been growing for the same amount of time, but the high CO\u003csub>2\u003c/sub> coffee plants are larger. The extra CO\u003csub>2\u003c/sub> seems to be making them grow faster.\u003c/p>\n\u003cp>Scientists have noticed that in many kinds of plants, higher CO\u003csub>2\u003c/sub> produces bigger crops. That sounds like a good thing.\u003c/p>\n\u003cp>But there's a problem. Bigger doesn't necessarily mean better. And while they're still testing what this means for coffee's quality, scientists have seen that other crops have lost some of their nutritional value under higher CO\u003csub>2\u003c/sub> conditions.\u003c/p>\n\u003cp>One example is rice, a primary food source for more than 2 billion people.\u003c/p>\n\u003cp>Ziska recently teamed up with an international group of scientists to study whether high CO\u003csub>2\u003c/sub> had an effect on the rice's nutrition. \"Was it changing not just how the plant grew, but the quality of the plant?\" he asked.\u003c/p>\n\u003cp>They tested how 18 different kinds of rice responded to CO\u003csub>2\u003c/sub> levels that are projected by the end of the century, based on conservative estimates, Ziska says.\u003c/p>\n\u003cp>The technique they used, called free-air CO\u003csub>2\u003c/sub> enrichment, allowed them to grow the rice and add CO\u003csub>2\u003c/sub> to the air immediately surrounding the plants using a big hoop in the middle of a field, Ziska explains. They did this over multiple years in facilities in Japan and China.\u003c/p>\n\u003cp>And the effect was clear: Higher CO\u003csub>2\u003c/sub> reduced multiple key measures of rice's nutritional value. Across the different types of rice, they observed average decreases of 10 percent in protein, 8 percent in iron and 5 percent in zinc. Four important B vitamins decreased between 13 and 30 percent. The research was recently \u003ca href=\"http://advances.sciencemag.org/content/4/5/eaaq1012\">published in Science Advances\u003c/a>.\u003c/p>\n\u003cp>Higher carbon dioxide is not just affecting rice. There's evidence that the scope of this is much bigger. Harvard's \u003ca href=\"http://environment.harvard.edu/about/faculty/samuel-myers\">Sam Myers\u003c/a>, who studies the impact of climate change on nutrition, has tested CO\u003csub>2\u003c/sub>'s impact on the protein, iron and zinc of \u003ca href=\"https://www.npr.org/sections/thesalt/2014/05/08/310473928/less-nutritious-grains-may-be-in-our-future\">a number of staple crops\u003c/a> using the same free-air CO\u003csub>2\u003c/sub> enrichment technique.\u003c/p>\n\u003cp>\"Most of the food crops that we consume showed these nutrient reductions,\" Myers says.\u003c/p>\n\u003cp>The effects varied somewhat — he says wheat showed declines in protein, iron and zinc, and soybeans and field peas showed declines in iron and zinc. Maize and sorghum were less affected.\u003c/p>\n\u003cp>These studies are enough to raise concerns about the impact on human health, he says.\u003c/p>\n\u003cp>\"Under what circumstances would this be a big problem?\" Most likely, he says, it would be in situations where someone is \"living relatively near a threshold of nutrient insufficiencies, so you're just barely getting enough of that particular nutrient.\" And secondly, it would more harmful when that person gets a meaningful amount of a nutrient from the crop that's losing nutritional value.\u003c/p>\n\u003cp>\"There's quite high global vulnerability to these effects, and we're likely to see really significant health impacts from these nutrient changes,\" he adds.\u003c/p>\n\u003cp>At the same time, the exact health effects of this are still unclear, says \u003ca href=\"https://www.ars.usda.gov/people-locations/person/?person-id=50648\">Naomi Fukagawa\u003c/a>, the director of the USDA's Beltsville Human Nutrition Research Center, who was part of the team researching rice. She says it's hard to know how a person's health will be affected by changes to the nutritional quality of a specific food in a mixed diet. \"We don't quite have all the answers yet,\" she says.\u003c/p>\n\u003cp>But if this is indeed found to negatively impact people's health, she says, \"what we need to then know, is what else do we have that's part of their diet that's culturally sensitive that can make up for those differences?\"\u003c/p>\n\u003cp>Scientists also don't understand what it is about higher CO\u003csub>2\u003c/sub> that causes plants to become less nutritious, Ziska says, though they have some theories.\u003c/p>\n\u003cp>\"We don't have one simple explanation as to what might be happening,\" he says. One possibility is that it could be a simple dilution effect – \"as the plants grow more, they become carbon-rich but nutrient-poor.\"\u003c/p>\n\u003cp>However, Myers notes that if this were the cause, all of the nutrients would be decreasing at approximately the same rate. And that's not necessarily the case. For example, with the recent rice study, most of the minerals and vitamins tested went down, but vitamin E went up.\u003c/p>\n\u003cp>Another theory, Ziska says, is that the rising carbon dioxide levels change how water moves through the plant, which could also affect some of the nutrients.\u003c/p>\n\u003cp>\"There's a lot about this that we don't understand yet,\" he says. \"And the need to understand this in terms of the potential implications for food quality, and of course for human health, are imperative.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Plants need carbon dioxide to live, but its effects on them are complicated.\u003c/p>\n\u003cp>As the level of carbon dioxide in the air continues to rise because of human activity, scientists are trying to pin down how the plants we eat are being affected.\u003c/p>\n\u003cp>Mounting evidence suggests that many key plants lose nutritional value at higher CO\u003csub>2\u003c/sub> levels, and scientists are running experiments all over the world to try to tease out the effects.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Rows of controlled chambers that look kind of like industrial refrigerators are testing how plants react to different levels of CO\u003csub>2\u003c/sub> at the U.S. Department of Agriculture's Adaptive Cropping Systems Laboratory outside of Washington, D.C.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On a recent afternoon, \u003ca href=\"https://www.ars.usda.gov/northeast-area/beltsville-md-barc/beltsville-agricultural-research-center/adaptive-cropping-systems-laboratory/people/lewis-ziska/\">Lewis Ziska\u003c/a>, who's a plant physiologist with the U.S. Department of Agriculture, demonstrates an experiment there with a crop important to many of us — coffee.\u003c/p>\n\u003cp>The chamber is really bright to mimic the sun. A few neat rows of green coffee plants are growing. The air that they're absorbing has about the same amount of CO\u003csub>2\u003c/sub> as in the preindustrial age, about 250 years ago.\u003c/p>\n\u003cp>Across the hall, we can see a possible glimpse of the plant's future. Here, there's a chamber with plants growing at CO\u003csub>2\u003c/sub> levels projected for the end of this century.\u003c/p>\n\u003cp>\"Some of the varieties, you ought to see that they're bigger,\" says Ziska. They've all been growing for the same amount of time, but the high CO\u003csub>2\u003c/sub> coffee plants are larger. The extra CO\u003csub>2\u003c/sub> seems to be making them grow faster.\u003c/p>\n\u003cp>Scientists have noticed that in many kinds of plants, higher CO\u003csub>2\u003c/sub> produces bigger crops. That sounds like a good thing.\u003c/p>\n\u003cp>But there's a problem. Bigger doesn't necessarily mean better. And while they're still testing what this means for coffee's quality, scientists have seen that other crops have lost some of their nutritional value under higher CO\u003csub>2\u003c/sub> conditions.\u003c/p>\n\u003cp>One example is rice, a primary food source for more than 2 billion people.\u003c/p>\n\u003cp>Ziska recently teamed up with an international group of scientists to study whether high CO\u003csub>2\u003c/sub> had an effect on the rice's nutrition. \"Was it changing not just how the plant grew, but the quality of the plant?\" he asked.\u003c/p>\n\u003cp>They tested how 18 different kinds of rice responded to CO\u003csub>2\u003c/sub> levels that are projected by the end of the century, based on conservative estimates, Ziska says.\u003c/p>\n\u003cp>The technique they used, called free-air CO\u003csub>2\u003c/sub> enrichment, allowed them to grow the rice and add CO\u003csub>2\u003c/sub> to the air immediately surrounding the plants using a big hoop in the middle of a field, Ziska explains. They did this over multiple years in facilities in Japan and China.\u003c/p>\n\u003cp>And the effect was clear: Higher CO\u003csub>2\u003c/sub> reduced multiple key measures of rice's nutritional value. Across the different types of rice, they observed average decreases of 10 percent in protein, 8 percent in iron and 5 percent in zinc. Four important B vitamins decreased between 13 and 30 percent. The research was recently \u003ca href=\"http://advances.sciencemag.org/content/4/5/eaaq1012\">published in Science Advances\u003c/a>.\u003c/p>\n\u003cp>Higher carbon dioxide is not just affecting rice. There's evidence that the scope of this is much bigger. Harvard's \u003ca href=\"http://environment.harvard.edu/about/faculty/samuel-myers\">Sam Myers\u003c/a>, who studies the impact of climate change on nutrition, has tested CO\u003csub>2\u003c/sub>'s impact on the protein, iron and zinc of \u003ca href=\"https://www.npr.org/sections/thesalt/2014/05/08/310473928/less-nutritious-grains-may-be-in-our-future\">a number of staple crops\u003c/a> using the same free-air CO\u003csub>2\u003c/sub> enrichment technique.\u003c/p>\n\u003cp>\"Most of the food crops that we consume showed these nutrient reductions,\" Myers says.\u003c/p>\n\u003cp>The effects varied somewhat — he says wheat showed declines in protein, iron and zinc, and soybeans and field peas showed declines in iron and zinc. Maize and sorghum were less affected.\u003c/p>\n\u003cp>These studies are enough to raise concerns about the impact on human health, he says.\u003c/p>\n\u003cp>\"Under what circumstances would this be a big problem?\" Most likely, he says, it would be in situations where someone is \"living relatively near a threshold of nutrient insufficiencies, so you're just barely getting enough of that particular nutrient.\" And secondly, it would more harmful when that person gets a meaningful amount of a nutrient from the crop that's losing nutritional value.\u003c/p>\n\u003cp>\"There's quite high global vulnerability to these effects, and we're likely to see really significant health impacts from these nutrient changes,\" he adds.\u003c/p>\n\u003cp>At the same time, the exact health effects of this are still unclear, says \u003ca href=\"https://www.ars.usda.gov/people-locations/person/?person-id=50648\">Naomi Fukagawa\u003c/a>, the director of the USDA's Beltsville Human Nutrition Research Center, who was part of the team researching rice. She says it's hard to know how a person's health will be affected by changes to the nutritional quality of a specific food in a mixed diet. \"We don't quite have all the answers yet,\" she says.\u003c/p>\n\u003cp>But if this is indeed found to negatively impact people's health, she says, \"what we need to then know, is what else do we have that's part of their diet that's culturally sensitive that can make up for those differences?\"\u003c/p>\n\u003cp>Scientists also don't understand what it is about higher CO\u003csub>2\u003c/sub> that causes plants to become less nutritious, Ziska says, though they have some theories.\u003c/p>\n\u003cp>\"We don't have one simple explanation as to what might be happening,\" he says. One possibility is that it could be a simple dilution effect – \"as the plants grow more, they become carbon-rich but nutrient-poor.\"\u003c/p>\n\u003cp>However, Myers notes that if this were the cause, all of the nutrients would be decreasing at approximately the same rate. And that's not necessarily the case. For example, with the recent rice study, most of the minerals and vitamins tested went down, but vitamin E went up.\u003c/p>\n\u003cp>Another theory, Ziska says, is that the rising carbon dioxide levels change how water moves through the plant, which could also affect some of the nutrients.\u003c/p>\n\u003cp>\"There's a lot about this that we don't understand yet,\" he says. \"And the need to understand this in terms of the potential implications for food quality, and of course for human health, are imperative.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Jacques Pépin Shares Memories of Anthony Bourdain",
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"content": "\u003cp>Jacques Pépin and Anthony Bourdain were friends for 25 years, each an internationally acclaimed chef, television personality, and author. \u003ca href=\"https://www.kqed.org/jpepinheart/\">Pépin\u003c/a>, a longtime KQED contributor, was in many ways Bourdain’s role model, the authentic authority he aspired to be. In this conversation with KQED Food’s executive producer Tina Salter, Jacques remembers Tony with affection and great respect for the enormous contribution he made to the intersecting worlds of food and culture. \u003c/p>\n\u003cp>\u003cstrong>Tina: How did you first meet Anthony Bourdain?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jacques:\u003c/strong> It had to be nearly 25 years ago. He was chef at a restaurant called \u003ca href=\"https://ny.eater.com/2018/6/12/17455134/anthony-bourdain-les-halles-memorial-nyc\">Brasserie Les Halles\u003c/a> on Park Avenue in New York. One of the chefs that he worked with was a Spanish guy who studied at the first French Culinary Institute in New York, where I was teaching. He took me to meet Tony at Les Halles. \u003c/p>\n\u003cp>\u003cstrong>Tina: Did you ever get a chance to work with him in the kitchen?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jacques:\u003c/strong> No, I never worked with him. We did events together and I know that in his book “\u003ca href=\"https://www.amazon.com/Kitchen-Confidential-Updated-Adventures-Underbelly/dp/0060899220\">Kitchen Confidential\u003c/a>,” he said that I helped make him become what he became. Mostly, because I took him seriously and respected his writing about what really happens in the kitchen. People throwing out baskets of bread, for instance, bread that had been served but not eaten. Today, thanks in part to Tony speaking out, people are recycling that bread, and I am glad they do. I mean, my father would have killed me if I threw out a piece of bread. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>About three years ago, I did an event with Tony at the \u003ca href=\"https://www.92y.org/\">92nd Street Y\u003c/a> in New York. It was a big deal and was \u003ca href=\"https://youtu.be/U3QYai6bv5M\">recorded for a podcast\u003c/a>. He interviewed me in front of a crowd for an hour. I remember because my wife Gloria who never comes out for those kinds of things, joined us. She was determined to meet him.\u003c/p>\n\u003cfigure id=\"attachment_129004\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins.jpg\" alt=\"Gloria Pépin, Anthony Bourdain and Jacques Pépin at event in October 2015 at the 92nd Street Y in New York City. Tony moderated a discussion about Jacques” book Heart and Soul.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129004\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gloria Pépin, Anthony Bourdain and Jacques Pépin at event in October 2015 at the 92nd Street Y in New York City. Tony moderated a discussion about Jacques” book Heart and Soul. \u003ccite>(Tom Hopkins)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>https://youtu.be/U3QYai6bv5M\u003c/p>\n\u003cp>Tony was very generous and contributed to the American Masters PBS film about me, \u003ca href=\"http://www.pbs.org/wnet/americanmasters/american-masters-chefs-flight-jacques-pepin/8536/\">Jacques Pépin The Art of Craft\u003c/a>. He was the kind of person you would send an email to and he would respond within the hour. The last time I heard from him was just a few weeks ago because I gave him one of my paintings. I decided that I would give paintings to everyone who had contributed to the film, from Tony to Fareed Zakaria. So I sent him a list with pictures of the paintings and told him to choose one. So he picked one that is called ‘Construction 1’. And he sent a thank you note, of course. \u003c/p>\n\u003cfigure id=\"attachment_129005\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new.jpg\" alt=\"Construction I is the title of the painting Jacques Pépin gave to Anthony Bourdain.\" width=\"1920\" height=\"1533\" class=\"size-full wp-image-129005\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-800x639.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-768x613.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-1020x814.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-1200x958.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-1180x942.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-960x767.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-375x299.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-520x415.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Construction I is the title of the painting Jacques Pépin gave to Anthony Bourdain. \u003ccite>(Jacques Pépin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tina: What's the most memorable time that you spent with Tony?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jacques:\u003c/strong> Well, the most memorable was when he talked to me about the role of cooks in our world. He had been making the point about how for ages cooks had resided at the bottom of the social scale. And yet, today, in our time, that was changing, and we were becoming famous. We were now on par with the painters, and people in haute couture. His work and his words have been an important part of why that is happening. I guess the point is he was an extremely honest and genuine person with the courage to speak up. And he expressed his thanks to me for helping enable that in him. He certainly had no patience for fakery and false stuff. On his CNN show Parts Unknown he had this uncanny ability to sit down with some of the world’s greatest chefs, in Italy or France or in America. And at the same time discover women cooking behind small stoves in Libya, Vietnam or Mexico and elevate them to the same value and level. \u003c/p>\n\u003cp>Watching his shows I would experience the culture of a country in a way I hadn’t known, in Vietnam or Lebanon or the Bronx. He revealed the food in such a way that it became a window into the people and their values and aspirations. And as we began to understand their food, we began to understand their culture. He did this by getting close to the people, truly talking and connecting with them, sharing culinary and other experiences. He was so much more than a reporter flying in for an interview. And yet when it came to interviewing he was excellent, very scrupulous and honest. \u003c/p>\n\u003cp>\u003cstrong>Tina: He always gave credit to the workers in the kitchen, too.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jacques:\u003c/strong> Yeah, absolutely. Unpretentious and humble. I always repeat to people what he said to me: “I was never a great chef, I cook in the kitchen.” And, yes, there was always credit for the guys he worked with in the kitchen, in America, especially, he celebrated the work of the immigrants from Mexico and Central and South America. And at the same time he was friends with some of the greatest chefs from France. Eric Ripert, the chef-owner of Le Bernardin in New York, was one of Tony’s closest friends. Tony connected people in the culinary world to each other in a way that democratized cooking. I don't think anyone has done that as well.\u003c/p>\n\u003cp>\u003cstrong>Tina: If you were sharing a meal with him, what would it be?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jacques:\u003c/strong> Oh boy. I tell you it would be very straightforward. Very good wine and I'm not talking about very expensive wine. Good wine, good beer, a lobster roll, a roast chicken, a salad. That's what he would like. Something simple, with taste.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This interview was edited for length and clarity.\u003c/em>\t\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Jacques Pépin and Anthony Bourdain were friends for 25 years, each an internationally acclaimed chef, television personality, and author. \u003ca href=\"https://www.kqed.org/jpepinheart/\">Pépin\u003c/a>, a longtime KQED contributor, was in many ways Bourdain’s role model, the authentic authority he aspired to be. In this conversation with KQED Food’s executive producer Tina Salter, Jacques remembers Tony with affection and great respect for the enormous contribution he made to the intersecting worlds of food and culture. \u003c/p>\n\u003cp>\u003cstrong>Tina: How did you first meet Anthony Bourdain?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jacques:\u003c/strong> It had to be nearly 25 years ago. He was chef at a restaurant called \u003ca href=\"https://ny.eater.com/2018/6/12/17455134/anthony-bourdain-les-halles-memorial-nyc\">Brasserie Les Halles\u003c/a> on Park Avenue in New York. One of the chefs that he worked with was a Spanish guy who studied at the first French Culinary Institute in New York, where I was teaching. He took me to meet Tony at Les Halles. \u003c/p>\n\u003cp>\u003cstrong>Tina: Did you ever get a chance to work with him in the kitchen?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jacques:\u003c/strong> No, I never worked with him. We did events together and I know that in his book “\u003ca href=\"https://www.amazon.com/Kitchen-Confidential-Updated-Adventures-Underbelly/dp/0060899220\">Kitchen Confidential\u003c/a>,” he said that I helped make him become what he became. Mostly, because I took him seriously and respected his writing about what really happens in the kitchen. People throwing out baskets of bread, for instance, bread that had been served but not eaten. Today, thanks in part to Tony speaking out, people are recycling that bread, and I am glad they do. I mean, my father would have killed me if I threw out a piece of bread. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>About three years ago, I did an event with Tony at the \u003ca href=\"https://www.92y.org/\">92nd Street Y\u003c/a> in New York. It was a big deal and was \u003ca href=\"https://youtu.be/U3QYai6bv5M\">recorded for a podcast\u003c/a>. He interviewed me in front of a crowd for an hour. I remember because my wife Gloria who never comes out for those kinds of things, joined us. She was determined to meet him.\u003c/p>\n\u003cfigure id=\"attachment_129004\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins.jpg\" alt=\"Gloria Pépin, Anthony Bourdain and Jacques Pépin at event in October 2015 at the 92nd Street Y in New York City. Tony moderated a discussion about Jacques” book Heart and Soul.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129004\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/gp-jp-ab-tom-hopkins-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gloria Pépin, Anthony Bourdain and Jacques Pépin at event in October 2015 at the 92nd Street Y in New York City. Tony moderated a discussion about Jacques” book Heart and Soul. \u003ccite>(Tom Hopkins)\u003c/cite>\u003c/figcaption>\u003c/figure>\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/U3QYai6bv5M'\n title='//www.youtube.com/embed/U3QYai6bv5M'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Tony was very generous and contributed to the American Masters PBS film about me, \u003ca href=\"http://www.pbs.org/wnet/americanmasters/american-masters-chefs-flight-jacques-pepin/8536/\">Jacques Pépin The Art of Craft\u003c/a>. He was the kind of person you would send an email to and he would respond within the hour. The last time I heard from him was just a few weeks ago because I gave him one of my paintings. I decided that I would give paintings to everyone who had contributed to the film, from Tony to Fareed Zakaria. So I sent him a list with pictures of the paintings and told him to choose one. So he picked one that is called ‘Construction 1’. And he sent a thank you note, of course. \u003c/p>\n\u003cfigure id=\"attachment_129005\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new.jpg\" alt=\"Construction I is the title of the painting Jacques Pépin gave to Anthony Bourdain.\" width=\"1920\" height=\"1533\" class=\"size-full wp-image-129005\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-800x639.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-768x613.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-1020x814.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-1200x958.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-1180x942.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-960x767.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-240x192.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-375x299.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Construction-1-20X16-acrylic-on-canvas-14613-new-520x415.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Construction I is the title of the painting Jacques Pépin gave to Anthony Bourdain. \u003ccite>(Jacques Pépin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tina: What's the most memorable time that you spent with Tony?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jacques:\u003c/strong> Well, the most memorable was when he talked to me about the role of cooks in our world. He had been making the point about how for ages cooks had resided at the bottom of the social scale. And yet, today, in our time, that was changing, and we were becoming famous. We were now on par with the painters, and people in haute couture. His work and his words have been an important part of why that is happening. I guess the point is he was an extremely honest and genuine person with the courage to speak up. And he expressed his thanks to me for helping enable that in him. He certainly had no patience for fakery and false stuff. On his CNN show Parts Unknown he had this uncanny ability to sit down with some of the world’s greatest chefs, in Italy or France or in America. And at the same time discover women cooking behind small stoves in Libya, Vietnam or Mexico and elevate them to the same value and level. \u003c/p>\n\u003cp>Watching his shows I would experience the culture of a country in a way I hadn’t known, in Vietnam or Lebanon or the Bronx. He revealed the food in such a way that it became a window into the people and their values and aspirations. And as we began to understand their food, we began to understand their culture. He did this by getting close to the people, truly talking and connecting with them, sharing culinary and other experiences. He was so much more than a reporter flying in for an interview. And yet when it came to interviewing he was excellent, very scrupulous and honest. \u003c/p>\n\u003cp>\u003cstrong>Tina: He always gave credit to the workers in the kitchen, too.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jacques:\u003c/strong> Yeah, absolutely. Unpretentious and humble. I always repeat to people what he said to me: “I was never a great chef, I cook in the kitchen.” And, yes, there was always credit for the guys he worked with in the kitchen, in America, especially, he celebrated the work of the immigrants from Mexico and Central and South America. And at the same time he was friends with some of the greatest chefs from France. Eric Ripert, the chef-owner of Le Bernardin in New York, was one of Tony’s closest friends. Tony connected people in the culinary world to each other in a way that democratized cooking. I don't think anyone has done that as well.\u003c/p>\n\u003cp>\u003cstrong>Tina: If you were sharing a meal with him, what would it be?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Jacques:\u003c/strong> Oh boy. I tell you it would be very straightforward. Very good wine and I'm not talking about very expensive wine. Good wine, good beer, a lobster roll, a roast chicken, a salad. That's what he would like. Something simple, with taste.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This interview was edited for length and clarity.\u003c/em>\t\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Table Talk: A Gallery Dinner, Outdoor BBQ Lunch, and Hawaiian Bento Box",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week, I’m adding to your lunch options, which includes Aina’s Hawaiian bento boxes for delivery and One Market’s Friday BBQ lunches, plus an artsy and illuminated dinner at The Midway Gallery, a Northern Italian pop-up, and weekend feasting while flea market shopping at TreasureFest.\u003c/p>\n\u003ch2>Say Aloha to Aina Bento for Lunch\u003c/h2>\n\u003cp>June 18–28\u003cbr>\nLunchtime delivery pop-up (Mon–Fri 11am–1pm)\u003cbr>\nExclusively on Caviar (use this \u003ca href=\"http://www.trycaviar.com/r/amaz57\">code\u003c/a> for $10 to use toward each of your first two orders)\u003cbr>\nSan Francisco\u003c/p>\n\u003cp>Have you ever visited the charming \u003ca href=\"http://www.ainasf.com/\">Aina\u003c/a> in Dogpatch? Chef Jordan Keao cooks with so much passion and finesse, and is a huge champion of Hawaiian tradition and ingredients, while creating his own modernized dishes with local and seasonal touches. Starting June 18 through June 29, Aina is launching a special delivery-only pop-up called \u003cstrong>\u003ca href=\"http://www.ainasf.com/ainabento\">Aina Bento\u003c/a>\u003c/strong>, inspired by the iconic Hawai’i plate lunch shops offering Hawaiian BBQ with Japanese sensibilities, plus influences from Korean, Filipino, Portuguese, and Chinese BBQ traditions.\u003c/p>\n\u003cfigure id=\"attachment_129059\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new.jpg\" alt=\"Aina’s huli huli BBQ chicken with cucumber sunomono.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-129059\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aina’s huli huli BBQ chicken with cucumber sunomono. \u003ccite>(Yen Phan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Exclusively through Caviar (use this \u003ca href=\"http://www.trycaviar.com/r/amaz57\">code\u003c/a> on Caviar for $10 to use for each of your first two orders with them), you can order dishes like Kiawe wood–smoked salmon with sautéed ginger, yu choy, steamed short grain rice, udon mac salad, pickled ginger, danmuji, and kamaboko ($14.50) or their BBQ kalbi with kimchi (with the same bento set-up for $15.50), plus other main dishes. And you can always order a side of Aina’s delicious musubi: Niman Ranch pork spam, glazed with kabayaki, molded with rice and nori ($3.50). Order during lunch Mon–Fri from 11am–1pm.\u003c/p>\n\u003cfigure id=\"attachment_129062\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/onemarket-BBQ13-new.jpg\" alt=\"One Market’s Back Porch BBQ includes St. Louis-style ribs with housemade BBQ sauce.\" width=\"1600\" height=\"1066\" class=\"size-full wp-image-129062\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-520x346.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">One Market’s Back Porch BBQ includes St. Louis-style ribs with housemade BBQ sauce. \u003ccite>(Courtesy One Market)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Back Porch BBQ Pop-up Series\u003c/h2>\n\u003cp>\u003ca href=\"http://www.onemarket.com/\">One Market Restaurant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/SbH9nsapCg62\">1 Market St., San Francisco\u003c/a>\u003cbr>\nEvery Friday, June 1–August 31, 2018\u003cbr>\n11:30am–2:30pm\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Barbecue lovers, your Fridays just got nice and smoky! Chef Mark Dommen of One Market is back with their weekly \u003cstrong>Back Porch BBQ pop-up series\u003c/strong>. From June 1–August 31, you can come by from 11:30am–2:30pm on Fridays for a take-out or eat-in (which you’ll want to do since you can sit at picnic tables in their atrium area and get into a relaxed Friday frame of mind).\u003c/p>\n\u003cp>Menu highlights include St. Louis-style spare ribs, spit-roasted Mary’s chicken, 12-hour beef brisket, and a pulled chicken sandwich, as well as a selection of sides like Parker House rolls, potato salad, coleslaw, green salads, and desserts. Can’t leave your desk? You can also order on \u003ca href=\"https://www.trycaviar.com/san-francisco/one-market-restaurants-back-porch-bbq-8785\">Caviar\u003c/a> and use this \u003ca href=\"http://www.trycaviar.com/r/amaz57\">code\u003c/a> for $10 off your first two orders. Customers can also order Pitmaster Packages for larger parties.\u003c/p>\n\u003cfigure id=\"attachment_129061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/midway-shebends-dinner-new.jpg\" alt=\"The last Midway Gallery dinner during the She Bends neon show.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129061\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The last Midway Gallery dinner during the She Bends neon show. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A Special Kind of Dining Experience: \u003cstrong>Halation Gallery Dinner\u003c/strong>\u003c/h2>\n\u003cp>\u003cstrong>The Midway\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/rs7vEEg2kgT2\">900 Marin St., San Francisco\u003c/a>\u003cbr>\nFriday, June 22, 2018\u003cbr>\nReception 6:30pm, dinner 7pm\u003cbr>\n\u003ca href=\"https://www.ticketfly.com/purchase/event/1712312\">Tickets\u003c/a>: $85 (cocktails, wine, and beer available for purchase at a cash bar)\u003cbr>\nMinors under 21 must be accompanied by a parent/legal guardian\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.themidwaygallery.com/\">The Midway Gallery\u003c/a>\u003c/strong> in San Francisco’s Dogpatch neighborhood has started a series of gallery dinners, where diners not only enjoy engaging, family-style meals from top SF chefs, but they are also surrounded with The Midway’s cutting-edge art installations—it’s truly a feast for the senses. On Friday June 22, the latest dinner will celebrate the new \u003ca href=\"http://www.themidwaygallery.com/halation\">Halation\u003c/a> exhibit, featuring the work of Christopher Schardt, an innovative LED artist widely known in the Burning Man community. Chef Telmo Faria (\u003ca href=\"https://www.umacasarestaurant.com/\">Uma Casa Restaurant\u003c/a>) will be preparing bites for the reception (6:30pm) while guests enjoy viewing the installation, and then everyone sits down for a four-course meal at 7pm, with music from DJ Mario Tavares (Daybreak Sound). Dinner ends at 9pm, and guests are welcome to stay until 10pm to enjoy the art and music.\u003c/p>\n\u003cp>\u003ca href=\"https://www.ticketfly.com/purchase/event/1712312\">Tickets\u003c/a> are $85 per person, with cocktails, wine, and beer available for purchase at a cash bar. If you have any allergies, please share them when you complete your purchase and at least 72 hours before the event.\u003c/p>\n\u003cfigure id=\"attachment_129064\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/summerfest-treasure-new.jpg\" alt=\"With over 40 food vendors, you won’t go hungry at TreasureFest.\" width=\"1536\" height=\"2304\" class=\"size-full wp-image-129064\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-520x780.jpg 520w\" sizes=\"(max-width: 1536px) 100vw, 1536px\">\u003cfigcaption class=\"wp-caption-text\">With over 40 food vendors, you won’t go hungry at TreasureFest. \u003ccite>(Mad Maven Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>June Is SummerFest on Treasure Island\u003c/h2>\n\u003cp>\u003ca href=\"https://www.treasurefest.com/\">TreasureFest\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/UE4Kw1Dztdx\">500 Ave. N., Treasure Island\u003c/a>\u003cbr>\nLast weekend of the month\u003cbr>\nNext one: June 23–24 (through November)\u003cbr>\n10am–4pm\u003cbr>\n$5 General Entry, Kids under 12 are free\u003cbr>\nFree Parking\u003c/p>\n\u003cp>The Treasure Island Flea has been transformed into \u003cstrong>\u003ca href=\"https://share.polymail.io/v1/z/b/NWIyMjkyMTc4ODk2/_E3N0b5BaVeWS_hLrcfW6_FGZdiu7hP5KivpKjTChR49Y1NCiZzsTbeIi_8j_7TO1CmyAV9zuPV3x42qRekEMTrwy2KYcvfsntvMZ-YIjY-mt4sgX9BnfIFU1XMhpYtd8kj7pzLNkg7xIQnMxu-zoSDZNlm0ZzpVR-hgJKIAmp8XLIJoi2kY5bgn4T1V_mI=\">TreasureFest\u003c/a>\u003c/strong>, offering a monthly gathering over the last weekend of each month of flea market treasures (over 400 vendors!), kid-friendly options, music, and entertainment, but another huge part of the festival is the food! There are over 40 food vendors and trucks, ranging from favorites like \u003ca href=\"https://www.instagram.com/chairmantruck/\">The Chairman\u003c/a> and \u003ca href=\"https://www.instagram.com/humphryslocombe/\">Humphry Slocombe\u003c/a>, to lesser-known vendors like Italian subs from \u003ca href=\"https://www.instagram.com/savouriestreets/\">Savourie Streets Truck\u003c/a> and seasonal pie from \u003ca href=\"https://www.instagram.com/shampas_pies/\">Shampa's Pies\u003c/a>. Plus there’s sangria. Bring your sunblock, tote bags and carts, and your appetite. And you can also bring your well-behaved doggie since the event is pet-friendly. Get excited for July, which will have a Hawaii theme.\u003c/p>\n\u003cfigure id=\"attachment_129071\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/IMG_7827.jpg\" alt=\"The famous Ristobar plin piemontesi. \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-129071\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">The famous Ristobar plin piemontesi. \u003ccite>(Leslie Baum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>SF’s Italian Ristobar Pops Up in Larkspur\u003c/h2>\n\u003cp>\u003ca href=\"http://rulli.com/\">Emporio Rulli Pasticceria \u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/kW4wSsy8mAU2\">464 Magnolia Ave., Larkspur\u003c/a>\u003cbr>\nDinners on June 29–30\u003cbr>\nThree seatings (5:30pm, 6:30pm, and 8pm)\u003cbr>\n$60 per person\u003cbr>\nVisit \u003ca href=\"http://rulli.com/\">rulli.com\u003c/a> for reservations or call the Larkspur location of Emporio Rulli at 415-924-7478, ext. 3.\u003c/p>\n\u003cp>Larkspur residents are more than well-acquainted with the Italian sweet treats at Emporio Rulli’s Pasticceria, but owner Gary Rulli has just launched something savory in the space as well. While waiting for his San Francisco restaurant, \u003cstrong>Ristobar\u003c/strong>, to reopen in the Marina in late August (it’s currently being retrofitted), he’s hosting a series of \u003cstrong>Northern Italian pop-up dinners\u003c/strong> throughout the summer on select weekends.\u003c/p>\n\u003cp>The chef is Marcello Franceschini, who has spent the past three years in Italy working with Michelin-rated chef Massimo Camia in Piedmont—he was Ristobar’s sous chef working alongside Michele Belotti (who opened Belotti in the East Bay). The rotating menus are seasonal, and will even include vegetables, fruits, and herbs grown in Gary Rulli’s own Marin backyard garden.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Menu items include two choices of appetizers like insalatina di polpo (octopus, green beans, fennel, celery, Taggiasca olives, toasted pine nuts, in a lemon dressing with an English pea puree) and pasta courses like their famed plin piemontesi (a decadent housemade pasta with braised meat filling, including veal, pork, rabbit, and spinach in a veal reduction and Parmigiano sauce—yes, it’s incredible). Second course options include Alaskan halibut with asparagus cream, hazelnut-flavored endive, and squid ink focaccia, or braised veal cheeks with sautéed potatoes and light eggplant parmigiana. Vegetarian options are also available. Of course, you’ll want to save room for dessert. Follow their \u003ca href=\"https://www.facebook.com/emporiorulli/\">Facebook page\u003c/a> for future dates.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week, I’m adding to your lunch options, which includes Aina’s Hawaiian bento boxes for delivery and One Market’s Friday BBQ lunches, plus an artsy and illuminated dinner at The Midway Gallery, a Northern Italian pop-up, and weekend feasting while flea market shopping at TreasureFest.\u003c/p>\n\u003ch2>Say Aloha to Aina Bento for Lunch\u003c/h2>\n\u003cp>June 18–28\u003cbr>\nLunchtime delivery pop-up (Mon–Fri 11am–1pm)\u003cbr>\nExclusively on Caviar (use this \u003ca href=\"http://www.trycaviar.com/r/amaz57\">code\u003c/a> for $10 to use toward each of your first two orders)\u003cbr>\nSan Francisco\u003c/p>\n\u003cp>Have you ever visited the charming \u003ca href=\"http://www.ainasf.com/\">Aina\u003c/a> in Dogpatch? Chef Jordan Keao cooks with so much passion and finesse, and is a huge champion of Hawaiian tradition and ingredients, while creating his own modernized dishes with local and seasonal touches. Starting June 18 through June 29, Aina is launching a special delivery-only pop-up called \u003cstrong>\u003ca href=\"http://www.ainasf.com/ainabento\">Aina Bento\u003c/a>\u003c/strong>, inspired by the iconic Hawai’i plate lunch shops offering Hawaiian BBQ with Japanese sensibilities, plus influences from Korean, Filipino, Portuguese, and Chinese BBQ traditions.\u003c/p>\n\u003cfigure id=\"attachment_129059\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new.jpg\" alt=\"Aina’s huli huli BBQ chicken with cucumber sunomono.\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-129059\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/Aina-Bento-huli-huli-chicken-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Aina’s huli huli BBQ chicken with cucumber sunomono. \u003ccite>(Yen Phan)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Exclusively through Caviar (use this \u003ca href=\"http://www.trycaviar.com/r/amaz57\">code\u003c/a> on Caviar for $10 to use for each of your first two orders with them), you can order dishes like Kiawe wood–smoked salmon with sautéed ginger, yu choy, steamed short grain rice, udon mac salad, pickled ginger, danmuji, and kamaboko ($14.50) or their BBQ kalbi with kimchi (with the same bento set-up for $15.50), plus other main dishes. And you can always order a side of Aina’s delicious musubi: Niman Ranch pork spam, glazed with kabayaki, molded with rice and nori ($3.50). Order during lunch Mon–Fri from 11am–1pm.\u003c/p>\n\u003cfigure id=\"attachment_129062\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/onemarket-BBQ13-new.jpg\" alt=\"One Market’s Back Porch BBQ includes St. Louis-style ribs with housemade BBQ sauce.\" width=\"1600\" height=\"1066\" class=\"size-full wp-image-129062\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/onemarket-BBQ13-new-520x346.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">One Market’s Back Porch BBQ includes St. Louis-style ribs with housemade BBQ sauce. \u003ccite>(Courtesy One Market)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Back Porch BBQ Pop-up Series\u003c/h2>\n\u003cp>\u003ca href=\"http://www.onemarket.com/\">One Market Restaurant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/SbH9nsapCg62\">1 Market St., San Francisco\u003c/a>\u003cbr>\nEvery Friday, June 1–August 31, 2018\u003cbr>\n11:30am–2:30pm\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Barbecue lovers, your Fridays just got nice and smoky! Chef Mark Dommen of One Market is back with their weekly \u003cstrong>Back Porch BBQ pop-up series\u003c/strong>. From June 1–August 31, you can come by from 11:30am–2:30pm on Fridays for a take-out or eat-in (which you’ll want to do since you can sit at picnic tables in their atrium area and get into a relaxed Friday frame of mind).\u003c/p>\n\u003cp>Menu highlights include St. Louis-style spare ribs, spit-roasted Mary’s chicken, 12-hour beef brisket, and a pulled chicken sandwich, as well as a selection of sides like Parker House rolls, potato salad, coleslaw, green salads, and desserts. Can’t leave your desk? You can also order on \u003ca href=\"https://www.trycaviar.com/san-francisco/one-market-restaurants-back-porch-bbq-8785\">Caviar\u003c/a> and use this \u003ca href=\"http://www.trycaviar.com/r/amaz57\">code\u003c/a> for $10 off your first two orders. Customers can also order Pitmaster Packages for larger parties.\u003c/p>\n\u003cfigure id=\"attachment_129061\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/midway-shebends-dinner-new.jpg\" alt=\"The last Midway Gallery dinner during the She Bends neon show.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-129061\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/midway-shebends-dinner-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The last Midway Gallery dinner during the She Bends neon show. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A Special Kind of Dining Experience: \u003cstrong>Halation Gallery Dinner\u003c/strong>\u003c/h2>\n\u003cp>\u003cstrong>The Midway\u003c/strong>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/rs7vEEg2kgT2\">900 Marin St., San Francisco\u003c/a>\u003cbr>\nFriday, June 22, 2018\u003cbr>\nReception 6:30pm, dinner 7pm\u003cbr>\n\u003ca href=\"https://www.ticketfly.com/purchase/event/1712312\">Tickets\u003c/a>: $85 (cocktails, wine, and beer available for purchase at a cash bar)\u003cbr>\nMinors under 21 must be accompanied by a parent/legal guardian\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.themidwaygallery.com/\">The Midway Gallery\u003c/a>\u003c/strong> in San Francisco’s Dogpatch neighborhood has started a series of gallery dinners, where diners not only enjoy engaging, family-style meals from top SF chefs, but they are also surrounded with The Midway’s cutting-edge art installations—it’s truly a feast for the senses. On Friday June 22, the latest dinner will celebrate the new \u003ca href=\"http://www.themidwaygallery.com/halation\">Halation\u003c/a> exhibit, featuring the work of Christopher Schardt, an innovative LED artist widely known in the Burning Man community. Chef Telmo Faria (\u003ca href=\"https://www.umacasarestaurant.com/\">Uma Casa Restaurant\u003c/a>) will be preparing bites for the reception (6:30pm) while guests enjoy viewing the installation, and then everyone sits down for a four-course meal at 7pm, with music from DJ Mario Tavares (Daybreak Sound). Dinner ends at 9pm, and guests are welcome to stay until 10pm to enjoy the art and music.\u003c/p>\n\u003cp>\u003ca href=\"https://www.ticketfly.com/purchase/event/1712312\">Tickets\u003c/a> are $85 per person, with cocktails, wine, and beer available for purchase at a cash bar. If you have any allergies, please share them when you complete your purchase and at least 72 hours before the event.\u003c/p>\n\u003cfigure id=\"attachment_129064\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/summerfest-treasure-new.jpg\" alt=\"With over 40 food vendors, you won’t go hungry at TreasureFest.\" width=\"1536\" height=\"2304\" class=\"size-full wp-image-129064\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new.jpg 1536w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/summerfest-treasure-new-520x780.jpg 520w\" sizes=\"(max-width: 1536px) 100vw, 1536px\">\u003cfigcaption class=\"wp-caption-text\">With over 40 food vendors, you won’t go hungry at TreasureFest. \u003ccite>(Mad Maven Media)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>June Is SummerFest on Treasure Island\u003c/h2>\n\u003cp>\u003ca href=\"https://www.treasurefest.com/\">TreasureFest\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/UE4Kw1Dztdx\">500 Ave. N., Treasure Island\u003c/a>\u003cbr>\nLast weekend of the month\u003cbr>\nNext one: June 23–24 (through November)\u003cbr>\n10am–4pm\u003cbr>\n$5 General Entry, Kids under 12 are free\u003cbr>\nFree Parking\u003c/p>\n\u003cp>The Treasure Island Flea has been transformed into \u003cstrong>\u003ca href=\"https://share.polymail.io/v1/z/b/NWIyMjkyMTc4ODk2/_E3N0b5BaVeWS_hLrcfW6_FGZdiu7hP5KivpKjTChR49Y1NCiZzsTbeIi_8j_7TO1CmyAV9zuPV3x42qRekEMTrwy2KYcvfsntvMZ-YIjY-mt4sgX9BnfIFU1XMhpYtd8kj7pzLNkg7xIQnMxu-zoSDZNlm0ZzpVR-hgJKIAmp8XLIJoi2kY5bgn4T1V_mI=\">TreasureFest\u003c/a>\u003c/strong>, offering a monthly gathering over the last weekend of each month of flea market treasures (over 400 vendors!), kid-friendly options, music, and entertainment, but another huge part of the festival is the food! There are over 40 food vendors and trucks, ranging from favorites like \u003ca href=\"https://www.instagram.com/chairmantruck/\">The Chairman\u003c/a> and \u003ca href=\"https://www.instagram.com/humphryslocombe/\">Humphry Slocombe\u003c/a>, to lesser-known vendors like Italian subs from \u003ca href=\"https://www.instagram.com/savouriestreets/\">Savourie Streets Truck\u003c/a> and seasonal pie from \u003ca href=\"https://www.instagram.com/shampas_pies/\">Shampa's Pies\u003c/a>. Plus there’s sangria. Bring your sunblock, tote bags and carts, and your appetite. And you can also bring your well-behaved doggie since the event is pet-friendly. Get excited for July, which will have a Hawaii theme.\u003c/p>\n\u003cfigure id=\"attachment_129071\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/IMG_7827.jpg\" alt=\"The famous Ristobar plin piemontesi. \" width=\"1800\" height=\"1200\" class=\"size-full wp-image-129071\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827.jpg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/IMG_7827-520x347.jpg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">The famous Ristobar plin piemontesi. \u003ccite>(Leslie Baum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>SF’s Italian Ristobar Pops Up in Larkspur\u003c/h2>\n\u003cp>\u003ca href=\"http://rulli.com/\">Emporio Rulli Pasticceria \u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/kW4wSsy8mAU2\">464 Magnolia Ave., Larkspur\u003c/a>\u003cbr>\nDinners on June 29–30\u003cbr>\nThree seatings (5:30pm, 6:30pm, and 8pm)\u003cbr>\n$60 per person\u003cbr>\nVisit \u003ca href=\"http://rulli.com/\">rulli.com\u003c/a> for reservations or call the Larkspur location of Emporio Rulli at 415-924-7478, ext. 3.\u003c/p>\n\u003cp>Larkspur residents are more than well-acquainted with the Italian sweet treats at Emporio Rulli’s Pasticceria, but owner Gary Rulli has just launched something savory in the space as well. While waiting for his San Francisco restaurant, \u003cstrong>Ristobar\u003c/strong>, to reopen in the Marina in late August (it’s currently being retrofitted), he’s hosting a series of \u003cstrong>Northern Italian pop-up dinners\u003c/strong> throughout the summer on select weekends.\u003c/p>\n\u003cp>The chef is Marcello Franceschini, who has spent the past three years in Italy working with Michelin-rated chef Massimo Camia in Piedmont—he was Ristobar’s sous chef working alongside Michele Belotti (who opened Belotti in the East Bay). The rotating menus are seasonal, and will even include vegetables, fruits, and herbs grown in Gary Rulli’s own Marin backyard garden.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Menu items include two choices of appetizers like insalatina di polpo (octopus, green beans, fennel, celery, Taggiasca olives, toasted pine nuts, in a lemon dressing with an English pea puree) and pasta courses like their famed plin piemontesi (a decadent housemade pasta with braised meat filling, including veal, pork, rabbit, and spinach in a veal reduction and Parmigiano sauce—yes, it’s incredible). Second course options include Alaskan halibut with asparagus cream, hazelnut-flavored endive, and squid ink focaccia, or braised veal cheeks with sautéed potatoes and light eggplant parmigiana. Vegetarian options are also available. Of course, you’ll want to save room for dessert. Follow their \u003ca href=\"https://www.facebook.com/emporiorulli/\">Facebook page\u003c/a> for future dates.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Finding Real Deal Sushi at Sake 107 in Petaluma",
"title": "Finding Real Deal Sushi at Sake 107 in Petaluma",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>You don’t fall in love with sushi at an all-you-can-eat Chinese buffet. Sadly, however, it’s often the first spot many Americans encounter the wacky idea of eating raw fish on a pile of rice.\u003c/p>\n\u003cp>And no wonder people run screaming from those dried up, horrifying, evil little bits of nastiness. That’s like comparing Little Caesar’s to a fresh wood-fired pizza made with 00 flour, fresh mozzarella and basil by a trained pizzaolo. No contest, because when you start with the bad stuff, there’s little impetus to actually try the good stuff. Strawberry Hill Boone’s Farm ain’t prepping you for the wonders of a single vineyard Flowers chardonnay.\u003c/p>\n\u003cp>What’s tragic is that a buttery piece of fiercely fresh tuna belly or fresh salmon handled by a trained sushi chef can be an absolute game changer. It’s also very rare and worth seeking out. We’ve found just that at Sake 107 in Petaluma.\u003c/p>\n\u003cp>Open nearly a year, the buzz has steadily grown for Chef Eiji Ando, a Hana Japanese alum who has dedicated his life to the craft. It’s awe-inspiring to watch the flicking of his hands as he shapes the seasoned rice and fish into a single perfect bite, and perfect isn’t a word we use lightly when it comes to nigiri. God help you if you are gauche enough to dunk it in soy sauce.\u003c/p>\n\u003cp>Ando watches me instinctively pour soy sauce into a dish, saying everything by saying nothing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“No soy sauce?” I ask a bit sheepishly. Honestly, I’m a dunker, because I eat a lot of cheap sushi.\u003c/p>\n\u003cp>“No soy sauce,” he says, gingerly brushing on a special concoction of soy, sake and rice vinegar atop the fish. No bright pink ginger. No wasabi (they actually have real wasabi should you request it).\u003c/p>\n\u003cfigure id=\"attachment_129040\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm.jpg\" alt=\"Tuna tartar on shrimp crackers at Sake 107 in Petaluma.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-129040\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-1200x880.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Tuna tartar on shrimp crackers at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The umi masu (bright orange ocean trout from Scotland) is a single perfect bite because of what it isn’t — it isn’t fishy or vinegary; it isn’t overly chewy or drowned in salty soy sauce.\u003c/p>\n\u003cp>The rice is precisely seasoned, without too much or too little, blending into the background rather than sucker-punching you in the tastebuds.\u003c/p>\n\u003cp>Instead, this bite of nigiri is a cloud of umami covered in an unctuous ocean breeze, assuming that were even possible, but frankly it should be.\u003c/p>\n\u003cp>\u003cstrong>No soy sauce is lesson one. Hatcho miso is lesson two.\u003c/strong>\u003c/p>\n\u003cp>Made in Ando’s home prefecture of Aichi (smack dab in the middle of Japan), hatcho miso is a dark fermented paste made only with soybeans. Aged two summers and two winters under literal tons of rocks, its used as a base for soup as well as sauces.\u003c/p>\n\u003cp>Unlike more familiar miso, hatcho has been made at just two factories in Aichi the same way for 650 years, using 200-year old casks and a whole lot of manpower. It adds a slightly bitter, salty flavor to foods that is unlike other more nuanced miso.\u003c/p>\n\u003cp>Ando’s signature Miso Katsu and Asari-hatcho miso soup are both stellar representations, and it’s a flavor you won’t soon forget.\u003c/p>\n\u003cp>\u003cstrong>The third lesson: Sake shouldn’t set your throat on fire.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_129036\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE.jpg\" alt=\"Tedorigawa sake at Sake 107 sushi and sake bar in Petaluma.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-129036\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-1200x880.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Tedorigawa sake at Sake 107 sushi and sake bar in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We’ve had some really cheap sake and some of the world’s most expensive sake, and the good stuff is worth the price.\u003c/p>\n\u003cp>At $12 per glass, Tedorigawa Yamahai Junmai is a softly assertive representation that will have you rethinking why you never got more into sake.\u003c/p>\n\u003cp>With a simple menu focused on fresh fish and produce, along with family and vegetable-foods (shrimp tempura, agedashi tofu, chicken teriyaki, garlic eggplant), Sake 107 doesn’t take itself too seriously.\u003c/p>\n\u003cp>But don’t let Ando’s easy manner fool you, because he’s a real-deal chef who knows his way around a piece of fish — raw or otherwise.\u003c/p>\n\u003ch2>Best Bets\u003c/h2>\n\u003cp>\u003cstrong>Five Piece Nigiri, $21:\u003c/strong> Put yourself in the chef’s hands. Personally, we wish we’d doubled or tripled that. There’s not a stinker in the bunch, but don’t miss the Hokkaido uni, ocean trout (umi masu), sake (salmon) or maguro (big eye tuna).\u003c/p>\n\u003cfigure id=\"attachment_129044\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751.jpg\" alt=\"Five piece nigiri at Sake 107 in Petaluma. \" width=\"1024\" height=\"751\" class=\"size-full wp-image-129044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Five piece nigiri at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>We want so badly to love saba\u003c/strong> — a marinated and pressed mackerel — but its a strong flavor that takes some getting used to. If you’re into it, Ando has a special off-menu roll he’ll make for you.\u003c/p>\n\u003cfigure id=\"attachment_129037\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751.jpg\" alt=\"Special roll at Sake 107 in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-129037\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Special roll at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hamachi Umeshiso Age, $12:\u003c/strong> A small plate with a sort of yellow tail, pickled plum and shiso sandwich fried in tempura batter. The combo of light fishiness, sour plum and astringent shiso wrapped in crunchy batter is a home run.\u003c/p>\n\u003cfigure id=\"attachment_129033\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm.jpg\" alt=\"Hamachi umeshiso age, yellow tail with pickled plum, shiso tempura and green tea salt at Sake 107 in Petaluma.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-129033\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-1200x880.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Hamachi umeshiso age, yellow tail with pickled plum, shiso tempura and green tea salt at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tuna Lily, $13:\u003c/strong> A little gimmicky, but a stunning plate of ruby tuna tartare cupped in puffed shrimp crackers.\u003c/p>\n\u003cfigure id=\"attachment_129047\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751.jpg\" alt=\"Tuna tartar on shrimp crackers at Sake 107 in Petaluma. \" width=\"1024\" height=\"751\" class=\"size-full wp-image-129047\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tuna tartar on shrimp crackers at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Miso Katsu, $20:\u003c/strong> A signature dish and personal favorite of Ando, this is serious comfort food. Kurobuta pork is fried in panko and thinly sliced, with a hatcho miso sauce poured atop the pork, creating a fragrant steam that will have you trying to eat the super hot pork way before its ready for your craw. I have the blisters to prove it (but worth it).\u003c/p>\n\u003cfigure id=\"attachment_129035\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751.jpg\" alt=\"Miso katsu, pank fried kurobuta pork with owari style sauce at Sake 107 in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-129035\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Miso katsu, pank fried kurobuta pork with owari style sauce at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Melts in your mouth roll, $17:\u003c/strong> Sushi rolls and I don’t get along. I generally find them horrifying, filled with fried nastiness, covered in bad rice and doused with four kinds of sauce. This isn’t that. Daring Ando to overcome that kind of distaste, he threw out a signature roll made with spicy tuna and salmon sitting on a pool of homemade ponzu sauce. I’m still not a spicy tuna fan, but the roll had me at homemade ponzu. This citrusy soy sauce makes what could be cloyingly rich into something with depth and character.\u003c/p>\n\u003cfigure id=\"attachment_129034\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751.jpg\" alt=\"Melts in your mouth roll at Sake 107 in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-129034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Melts in your mouth roll at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Overall:\u003c/strong> Seriously awesome sushi and izayaki in downtown Petaluma that reminds us of what great Japanese food can really taste like.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Sake 107, 107 Petaluma Blvd N., Petaluma, 241-7580,\u003c/em> \u003ca href=\"http://sake107.com/\">\u003cem>sake107.com\u003c/em>\u003c/a>\u003c/p>\n\n",
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"description": "You don’t fall in love with sushi at an all-you-can-eat Chinese buffet. Sadly, however, it’s often the first spot many Americans encounter the wacky idea of eating raw fish on a pile of rice. And no wonder people run screaming from those dried up, horrifying, evil little bits of nastiness. That’s like comparing Little Caesar’s",
"title": "Finding Real Deal Sushi at Sake 107 in Petaluma | KQED",
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"nprByline": "Heather Irwin, \u003ca href=\"http://www.sonomamag.com/biteclub/finding-real-deal-sushi-at-sake-107-in-petaluma/\">Sonoma Magazine\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>You don’t fall in love with sushi at an all-you-can-eat Chinese buffet. Sadly, however, it’s often the first spot many Americans encounter the wacky idea of eating raw fish on a pile of rice.\u003c/p>\n\u003cp>And no wonder people run screaming from those dried up, horrifying, evil little bits of nastiness. That’s like comparing Little Caesar’s to a fresh wood-fired pizza made with 00 flour, fresh mozzarella and basil by a trained pizzaolo. No contest, because when you start with the bad stuff, there’s little impetus to actually try the good stuff. Strawberry Hill Boone’s Farm ain’t prepping you for the wonders of a single vineyard Flowers chardonnay.\u003c/p>\n\u003cp>What’s tragic is that a buttery piece of fiercely fresh tuna belly or fresh salmon handled by a trained sushi chef can be an absolute game changer. It’s also very rare and worth seeking out. We’ve found just that at Sake 107 in Petaluma.\u003c/p>\n\u003cp>Open nearly a year, the buzz has steadily grown for Chef Eiji Ando, a Hana Japanese alum who has dedicated his life to the craft. It’s awe-inspiring to watch the flicking of his hands as he shapes the seasoned rice and fish into a single perfect bite, and perfect isn’t a word we use lightly when it comes to nigiri. God help you if you are gauche enough to dunk it in soy sauce.\u003c/p>\n\u003cp>Ando watches me instinctively pour soy sauce into a dish, saying everything by saying nothing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“No soy sauce?” I ask a bit sheepishly. Honestly, I’m a dunker, because I eat a lot of cheap sushi.\u003c/p>\n\u003cp>“No soy sauce,” he says, gingerly brushing on a special concoction of soy, sake and rice vinegar atop the fish. No bright pink ginger. No wasabi (they actually have real wasabi should you request it).\u003c/p>\n\u003cfigure id=\"attachment_129040\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm.jpg\" alt=\"Tuna tartar on shrimp crackers at Sake 107 in Petaluma.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-129040\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-1200x880.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILY_sm-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Tuna tartar on shrimp crackers at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The umi masu (bright orange ocean trout from Scotland) is a single perfect bite because of what it isn’t — it isn’t fishy or vinegary; it isn’t overly chewy or drowned in salty soy sauce.\u003c/p>\n\u003cp>The rice is precisely seasoned, without too much or too little, blending into the background rather than sucker-punching you in the tastebuds.\u003c/p>\n\u003cp>Instead, this bite of nigiri is a cloud of umami covered in an unctuous ocean breeze, assuming that were even possible, but frankly it should be.\u003c/p>\n\u003cp>\u003cstrong>No soy sauce is lesson one. Hatcho miso is lesson two.\u003c/strong>\u003c/p>\n\u003cp>Made in Ando’s home prefecture of Aichi (smack dab in the middle of Japan), hatcho miso is a dark fermented paste made only with soybeans. Aged two summers and two winters under literal tons of rocks, its used as a base for soup as well as sauces.\u003c/p>\n\u003cp>Unlike more familiar miso, hatcho has been made at just two factories in Aichi the same way for 650 years, using 200-year old casks and a whole lot of manpower. It adds a slightly bitter, salty flavor to foods that is unlike other more nuanced miso.\u003c/p>\n\u003cp>Ando’s signature Miso Katsu and Asari-hatcho miso soup are both stellar representations, and it’s a flavor you won’t soon forget.\u003c/p>\n\u003cp>\u003cstrong>The third lesson: Sake shouldn’t set your throat on fire.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_129036\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE.jpg\" alt=\"Tedorigawa sake at Sake 107 sushi and sake bar in Petaluma.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-129036\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-1200x880.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SAKE-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Tedorigawa sake at Sake 107 sushi and sake bar in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We’ve had some really cheap sake and some of the world’s most expensive sake, and the good stuff is worth the price.\u003c/p>\n\u003cp>At $12 per glass, Tedorigawa Yamahai Junmai is a softly assertive representation that will have you rethinking why you never got more into sake.\u003c/p>\n\u003cp>With a simple menu focused on fresh fish and produce, along with family and vegetable-foods (shrimp tempura, agedashi tofu, chicken teriyaki, garlic eggplant), Sake 107 doesn’t take itself too seriously.\u003c/p>\n\u003cp>But don’t let Ando’s easy manner fool you, because he’s a real-deal chef who knows his way around a piece of fish — raw or otherwise.\u003c/p>\n\u003ch2>Best Bets\u003c/h2>\n\u003cp>\u003cstrong>Five Piece Nigiri, $21:\u003c/strong> Put yourself in the chef’s hands. Personally, we wish we’d doubled or tripled that. There’s not a stinker in the bunch, but don’t miss the Hokkaido uni, ocean trout (umi masu), sake (salmon) or maguro (big eye tuna).\u003c/p>\n\u003cfigure id=\"attachment_129044\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751.jpg\" alt=\"Five piece nigiri at Sake 107 in Petaluma. \" width=\"1024\" height=\"751\" class=\"size-full wp-image-129044\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SUSHI2-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Five piece nigiri at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>We want so badly to love saba\u003c/strong> — a marinated and pressed mackerel — but its a strong flavor that takes some getting used to. If you’re into it, Ando has a special off-menu roll he’ll make for you.\u003c/p>\n\u003cfigure id=\"attachment_129037\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751.jpg\" alt=\"Special roll at Sake 107 in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-129037\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_SPECIALROLL-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Special roll at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Hamachi Umeshiso Age, $12:\u003c/strong> A small plate with a sort of yellow tail, pickled plum and shiso sandwich fried in tempura batter. The combo of light fishiness, sour plum and astringent shiso wrapped in crunchy batter is a home run.\u003c/p>\n\u003cfigure id=\"attachment_129033\" class=\"wp-caption aligncenter\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm.jpg\" alt=\"Hamachi umeshiso age, yellow tail with pickled plum, shiso tempura and green tea salt at Sake 107 in Petaluma.\" width=\"1500\" height=\"1100\" class=\"size-full wp-image-129033\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-1200x880.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-1180x865.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_HAMACHIUMESHISO_sm-520x381.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Hamachi umeshiso age, yellow tail with pickled plum, shiso tempura and green tea salt at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Tuna Lily, $13:\u003c/strong> A little gimmicky, but a stunning plate of ruby tuna tartare cupped in puffed shrimp crackers.\u003c/p>\n\u003cfigure id=\"attachment_129047\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751.jpg\" alt=\"Tuna tartar on shrimp crackers at Sake 107 in Petaluma. \" width=\"1024\" height=\"751\" class=\"size-full wp-image-129047\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_TUNALILLY2_sm-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Tuna tartar on shrimp crackers at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Miso Katsu, $20:\u003c/strong> A signature dish and personal favorite of Ando, this is serious comfort food. Kurobuta pork is fried in panko and thinly sliced, with a hatcho miso sauce poured atop the pork, creating a fragrant steam that will have you trying to eat the super hot pork way before its ready for your craw. I have the blisters to prove it (but worth it).\u003c/p>\n\u003cfigure id=\"attachment_129035\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751.jpg\" alt=\"Miso katsu, pank fried kurobuta pork with owari style sauce at Sake 107 in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-129035\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MISOKATSU-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Miso katsu, pank fried kurobuta pork with owari style sauce at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Melts in your mouth roll, $17:\u003c/strong> Sushi rolls and I don’t get along. I generally find them horrifying, filled with fried nastiness, covered in bad rice and doused with four kinds of sauce. This isn’t that. Daring Ando to overcome that kind of distaste, he threw out a signature roll made with spicy tuna and salmon sitting on a pool of homemade ponzu sauce. I’m still not a spicy tuna fan, but the roll had me at homemade ponzu. This citrusy soy sauce makes what could be cloyingly rich into something with depth and character.\u003c/p>\n\u003cfigure id=\"attachment_129034\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751.jpg\" alt=\"Melts in your mouth roll at Sake 107 in Petaluma.\" width=\"1024\" height=\"751\" class=\"size-full wp-image-129034\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-160x117.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-800x587.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-768x563.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-1020x748.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-960x704.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-240x176.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-375x275.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/HI0618_SAKE107_MELTYROLL-1024x751-520x381.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Melts in your mouth roll at Sake 107 in Petaluma. \u003ccite>(Heather Irwin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Overall:\u003c/strong> Seriously awesome sushi and izayaki in downtown Petaluma that reminds us of what great Japanese food can really taste like.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Sake 107, 107 Petaluma Blvd N., Petaluma, 241-7580,\u003c/em> \u003ca href=\"http://sake107.com/\">\u003cem>sake107.com\u003c/em>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>This spring, millions of Americans worried that salad was no longer safe to eat: The U.S. was hit by the largest E. coli outbreak in a decade, with 172 people in 32 states sickened by contaminated romaine lettuce. Eighty-nine of those individuals were hospitalized, and at least five died.\u003c/p>\n\u003cp>Would rinsing lettuce have prevented the outbreak? Likely not, because the E. coli organism that caused the outbreak is so hardy that only a few bacteria are necessary to cause illness. And E. coli can survive in frozen or refrigerated temperatures. It is only destroyed through cooking or pasteurization, according to Colorado State University.\u003c/p>\n\u003cp>Rinsing does help prevent other illnesses associated with food. But it can sometimes cause more problems by splashing bacteria onto sinks and countertops. As summer and outdoor eating events beckon, here are some tips on what foods to rinse, how to rinse, and why.\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Rinse your rice.\u003c/strong> Rice is grown in flooded paddy fields, and naturally takes up arsenic in the water and soil. According to plant and soil scientist Andrew Meharg, author of the book \u003ca href=\"https://www.amazon.com/Arsenic-Rice-Andrew-Meharg-ebook/dp/B00A27DM4C\">Arsenic & Rice\u003c/a>, soaking rice overnight, then rinsing thoroughly, reduces arsenic \u003ca href=\"https://www.huffingtonpost.ca/2017/03/20/arsenic-rice_n_15490252.html\">by up to half\u003c/a>. If you wish to flush out another 30 percent of the remaining arsenic, cook the rice \u003ca href=\"https://www.nature.com/news/simple-cooking-methods-flush-arsenic-out-of-rice-1.18034\">in five parts water to one part rice\u003c/a>. In addition, rinsing rice helps remove some of the starch that can cause it to get gummy when cooking. Keep in mind that \u003ca href=\"https://www.fda.gov/Food/FoodborneIllnessContaminants/Metals/ucm319948.htm\">rinsing\u003c/a> rice may reduce the levels of folate, iron, niacin and thiamin, by 50 to 70 percent, according to the Food and Drug Administration, and that the largest risk for arsenic exposure from rice is for those who eat it several times a day.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>\u003cstrong>Rinse beans and grains\u003c/strong>, especially if you suffer from celiac disease. Rinsing grains removes debris and dirt. Rinsing is especially important for those suffering from celiac disease. Recent studies, which NPR \u003ca href=\"https://www.npr.org/sections/thesalt/2018/04/03/598990638/when-going-gluten-free-is-not-enough-new-tests-detect-hidden-exposure\">reported on last April\u003c/a>, suggest that accidental gluten exposure, even among celiacs following a gluten-free diet, is more common than thought. One way to be \"glutened\" is through inadvertent cross contamination of a gluten-free food. Grains and beans may be grown near wheat, barley, or rye; they may also be rotated with those gluten-containing crops; or they may become contaminated during processing, transport and packaging. In fact, it's even legal for some beans to contain stray grains: The Grain Inspection, Packers & Stockyards Administration allows lentils to contain a \u003ca href=\"https://www.glutenfreewatchdog.org/news/more-foreign-grain-found-in-edison-grainery-lentils/\">percentage of foreign grains\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>\u003cstrong>Wash your produce thoroughly.\u003c/strong> Back in 2005, dietitian Sandria Goodwin and her colleagues at Tennessee State University examined different home washing methods for produce. They found that soaking apples, tomatoes and lettuce in water and then rinsing thoroughly under running water significantly reduced the amount of microorganisms present. However, Goodwin tells NPR that, \"Nothing makes produce completely harmless except sterilization (which changes quality characteristics), so if people want to consume raw foods, there is always a risk.\" Case in point: the E. coli outbreak we mentioned above.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>\u003cstrong>Don't rinse your chicken.\u003c/strong> As NPR reported \u003ca href=\"https://www.npr.org/sections/thesalt/2013/08/27/213578553/julia-child-was-wrong-don-t-wash-your-raw-chicken-folks\">five years ago\u003c/a>, rinsing raw chicken before cooking it is a \"\u003ca href=\"https://www.npr.org/sections/thesalt/2013/08/31/216948010/dont-panic-your-questions-on-not-washing-raw-chickens\">bad idea\u003c/a>, because it raises the risk of spreading dangerous bacteria found on raw poultry all over your kitchen\" Back then, the advice provoked a \"small #chickensh*tstorm,\" since chicken washing was so common — even Julia Child recommended it, saying she thought it was safer. The advice not to rinse your chicken still holds today, according to Cleveland Clinic dietitian \u003ca href=\"https://health.clevelandclinic.org/should-i-rinse-that-first-8-food-prep-dos-and-donts/\">Laura Jeffers\u003c/a>, who writes in a list of food prep do's and don't's: \"Any bacteria will be killed during the cooking process.\" Cooking the bird to an internal temperature of 165 degrees is sufficient. Similar rules apply for all raw meat and for eggs: Don't wash, but do cook \u003ca href=\"https://www.usda.gov/media/.../cooking-meat-check-new-recommended-temperatures\">to the appropriate temperature\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>\u003cstrong>Other useful advice:\u003c/strong> Clean your counter tops, cutting boards and utensils with hot soapy water before peeling or cutting produce. Wash your own hands with warm, soapy water for at least 20 seconds before preparing food. Use a vegetable brush to scrub produce with a hard rind or firm skin, such as potatoes, carrots, melons and apples. Make sure your washing water is at least 10 degrees colder than your produce, to inhibit bacteria further. Patting dry with paper towels helps reduce bacterial load. Chemical washes, bleaches or detergents are not recommended by the FDA, as produce may absorb them.\u003c/li>\n\u003c/ul>\n\u003cp>While our food supply is among the safest in the world, bad things sometimes happen. Most healthy people will completely recover from a foodborne illness within a short period of time. \u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Rinsing foods doesn't always prevent foodborne illness and can sometimes make the risks worse. Here's what the science says about which foods you should run water over and why.",
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"description": "Rinsing foods doesn't always prevent foodborne illness and can sometimes make the risks worse. Here's what the science says about which foods you should run water over and why.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This spring, millions of Americans worried that salad was no longer safe to eat: The U.S. was hit by the largest E. coli outbreak in a decade, with 172 people in 32 states sickened by contaminated romaine lettuce. Eighty-nine of those individuals were hospitalized, and at least five died.\u003c/p>\n\u003cp>Would rinsing lettuce have prevented the outbreak? Likely not, because the E. coli organism that caused the outbreak is so hardy that only a few bacteria are necessary to cause illness. And E. coli can survive in frozen or refrigerated temperatures. It is only destroyed through cooking or pasteurization, according to Colorado State University.\u003c/p>\n\u003cp>Rinsing does help prevent other illnesses associated with food. But it can sometimes cause more problems by splashing bacteria onto sinks and countertops. As summer and outdoor eating events beckon, here are some tips on what foods to rinse, how to rinse, and why.\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Rinse your rice.\u003c/strong> Rice is grown in flooded paddy fields, and naturally takes up arsenic in the water and soil. According to plant and soil scientist Andrew Meharg, author of the book \u003ca href=\"https://www.amazon.com/Arsenic-Rice-Andrew-Meharg-ebook/dp/B00A27DM4C\">Arsenic & Rice\u003c/a>, soaking rice overnight, then rinsing thoroughly, reduces arsenic \u003ca href=\"https://www.huffingtonpost.ca/2017/03/20/arsenic-rice_n_15490252.html\">by up to half\u003c/a>. If you wish to flush out another 30 percent of the remaining arsenic, cook the rice \u003ca href=\"https://www.nature.com/news/simple-cooking-methods-flush-arsenic-out-of-rice-1.18034\">in five parts water to one part rice\u003c/a>. In addition, rinsing rice helps remove some of the starch that can cause it to get gummy when cooking. Keep in mind that \u003ca href=\"https://www.fda.gov/Food/FoodborneIllnessContaminants/Metals/ucm319948.htm\">rinsing\u003c/a> rice may reduce the levels of folate, iron, niacin and thiamin, by 50 to 70 percent, according to the Food and Drug Administration, and that the largest risk for arsenic exposure from rice is for those who eat it several times a day.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>\u003cstrong>Rinse beans and grains\u003c/strong>, especially if you suffer from celiac disease. Rinsing grains removes debris and dirt. Rinsing is especially important for those suffering from celiac disease. Recent studies, which NPR \u003ca href=\"https://www.npr.org/sections/thesalt/2018/04/03/598990638/when-going-gluten-free-is-not-enough-new-tests-detect-hidden-exposure\">reported on last April\u003c/a>, suggest that accidental gluten exposure, even among celiacs following a gluten-free diet, is more common than thought. One way to be \"glutened\" is through inadvertent cross contamination of a gluten-free food. Grains and beans may be grown near wheat, barley, or rye; they may also be rotated with those gluten-containing crops; or they may become contaminated during processing, transport and packaging. In fact, it's even legal for some beans to contain stray grains: The Grain Inspection, Packers & Stockyards Administration allows lentils to contain a \u003ca href=\"https://www.glutenfreewatchdog.org/news/more-foreign-grain-found-in-edison-grainery-lentils/\">percentage of foreign grains\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>\u003cstrong>Wash your produce thoroughly.\u003c/strong> Back in 2005, dietitian Sandria Goodwin and her colleagues at Tennessee State University examined different home washing methods for produce. They found that soaking apples, tomatoes and lettuce in water and then rinsing thoroughly under running water significantly reduced the amount of microorganisms present. However, Goodwin tells NPR that, \"Nothing makes produce completely harmless except sterilization (which changes quality characteristics), so if people want to consume raw foods, there is always a risk.\" Case in point: the E. coli outbreak we mentioned above.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>\u003cstrong>Don't rinse your chicken.\u003c/strong> As NPR reported \u003ca href=\"https://www.npr.org/sections/thesalt/2013/08/27/213578553/julia-child-was-wrong-don-t-wash-your-raw-chicken-folks\">five years ago\u003c/a>, rinsing raw chicken before cooking it is a \"\u003ca href=\"https://www.npr.org/sections/thesalt/2013/08/31/216948010/dont-panic-your-questions-on-not-washing-raw-chickens\">bad idea\u003c/a>, because it raises the risk of spreading dangerous bacteria found on raw poultry all over your kitchen\" Back then, the advice provoked a \"small #chickensh*tstorm,\" since chicken washing was so common — even Julia Child recommended it, saying she thought it was safer. The advice not to rinse your chicken still holds today, according to Cleveland Clinic dietitian \u003ca href=\"https://health.clevelandclinic.org/should-i-rinse-that-first-8-food-prep-dos-and-donts/\">Laura Jeffers\u003c/a>, who writes in a list of food prep do's and don't's: \"Any bacteria will be killed during the cooking process.\" Cooking the bird to an internal temperature of 165 degrees is sufficient. Similar rules apply for all raw meat and for eggs: Don't wash, but do cook \u003ca href=\"https://www.usda.gov/media/.../cooking-meat-check-new-recommended-temperatures\">to the appropriate temperature\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cli>\u003cstrong>Other useful advice:\u003c/strong> Clean your counter tops, cutting boards and utensils with hot soapy water before peeling or cutting produce. Wash your own hands with warm, soapy water for at least 20 seconds before preparing food. Use a vegetable brush to scrub produce with a hard rind or firm skin, such as potatoes, carrots, melons and apples. Make sure your washing water is at least 10 degrees colder than your produce, to inhibit bacteria further. Patting dry with paper towels helps reduce bacterial load. Chemical washes, bleaches or detergents are not recommended by the FDA, as produce may absorb them.\u003c/li>\n\u003c/ul>\n\u003cp>While our food supply is among the safest in the world, bad things sometimes happen. Most healthy people will completely recover from a foodborne illness within a short period of time. \u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "5 Ways to Celebrate Pride Month with Food and Drink",
"title": "5 Ways to Celebrate Pride Month with Food and Drink",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>With Pride month in full effect, there’s so much LGBTQ history to be celebrated in the Bay Area. In that spirit, restaurants and eateries all over the city are channeling that history into delicious concoctions for Pride revelers to enjoy.\u003c/em>\u003c/p>\n\u003cp>As rainbow flags dot the lines of many of the streets in the city, it's clear that June is here and Pride month is in full swing!\u003c/p>\n\u003cp>June was chosen as Pride month to commemorate the \u003ca href=\"https://en.wikipedia.org/wiki/Stonewall_riots\">Stonewall Riots\u003c/a> in New York City that ended in June 1969. Soon after, LGBTQ havens like San Francisco followed suit, organizing parades, creating publications, and launching other efforts to advocate for LGBTQ rights and visibility. Staging \"Gay-ins\" (which would ultimately evolve into \u003ca href=\"http://www.sfpride.org/\">San Francisco Pride\u003c/a>), San Francisco was instrumental in many of the west coast's gay rights advocacy movements, giving way to figures such as \u003ca href=\"https://en.wikipedia.org/wiki/Harvey_Milk\">Harvey Milk\u003c/a>, \u003ca href=\"https://en.wikipedia.org/wiki/Anne_Kronenberg\">Anne Kronenburg\u003c/a>, and \u003ca href=\"https://en.wikipedia.org/wiki/Gilbert_Baker_(artist)\">Gilbert Baker\u003c/a>.\u003c/p>\n\u003cp>With such a rich history rooted in the LGBTQ movement and with a city culture that is still currently so deeply embedded in it, it's no surprise that beyond the many city celebrations, parades, and parties, that chefs and restaurant owners all over the Bay are celebrating Pride month in a way they know best: through food and drink!\u003c/p>\n\u003cp>Below are some of the best ways to literally take Pride in--whether that's through a masterfully crafted cocktail, a perfectly baked confection, or in an eye-opening conversation over a tasty meal. And just like Pride, the offerings below only come around once a year, so take a bite, sip, and seat before you have to wait all year for it to come around again!\u003c/p>\n\u003cfigure id=\"attachment_128916\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128916\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1.jpg\" alt=\"The Always Rising, named for gay activist Cleve Jones, made with tequila, passionfruit, peach, housemade habanero syrup, and lime.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Always Rising, named for gay activist Cleve Jones, made with tequila, passionfruit, peach, housemade habanero syrup, and lime. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pride Cocktail Menu: \u003ca href=\"http://finntownsf.com/\">Finn Town\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Finn+Town/@37.7648006,-122.4318383,15z/data=!4m5!3m4!1s0x0:0x95e591def2338c29!8m2!3d37.7648006!4d-122.4318383\">2251 Market St, San Francisco, CA 94114\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Castro is likely where most will be naturally flocking to to enjoy Pride festivities, and thankfully, they won’t need to travel far to enjoy Finn Town’s special Pride month cocktail menu.\u003c/p>\n\u003cfigure id=\"attachment_128921\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128921\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime.jpg\" alt=\"The Sparking Vibrations, a drink for Teresa Sparks, HRC Director--made with mezcal, luscardo, green chartreuse, and lime.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sparking Vibrations, a drink for Teresa Sparks, HRC Director--made with mezcal, luscardo, green chartreuse, and lime. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's being called the \"All You Need is Love\" menu and features never-before-seen cocktails that are inspired by and named after prominent San Franciscan LGBTQ figures, from activists like \u003ca href=\"https://en.wikipedia.org/wiki/Cleve_Jones\">Cleve Jones\u003c/a> (who created the NAMES Project AIDS Memorial Quilt and is the cofounder of the San Francisco AIDS Foundation), to performers and spokeswoman \u003ca href=\"https://en.wikipedia.org/wiki/Donna_Sachet\">Donna Sachet\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_128920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128920\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic.jpg\" alt=\"The Sachet Away named after performer and philanthropist Donna Sachet made with Sloe gin, gin, and tonic.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sachet Away named after performer and philanthropist Donna Sachet made with Sloe gin, gin, and tonic. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128922\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128922\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1.jpg\" alt=\"The Sylvester named for the famous singer and performer It's made with vodka, kahlua, vanilla, and espresso.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sylvester named for the famous singer and performer It's made with vodka, kahlua, vanilla, and espresso. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There will be seven cocktails in total, each with a different spirit to strike any person's fancy.\u003c/p>\n\u003cfigure id=\"attachment_128925\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128925\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white.jpg\" alt=\"The Tails of This City, a drink named after author Armistead Maupin's famous book about San Francisco, Tales of This City--made of tequila, basil, lime, agave, and egg white.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tails of This City, a drink named after author Armistead Maupin's famous book about San Francisco, Tales of This City--made of tequila, basil, lime, agave, and egg white. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128918\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128918\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1.jpg\" alt=\"The Last Call at Maud's, a tribute to Del Martin and Phyllis Lyon, who are the founders of Daughters of Bilitis, the drink is made with whiskey, Pimms, ginger, lemon, and egg white.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Last Call at Maud's, a tribute to Del Martin and Phyllis Lyon, who are the founders of Daughters of Bilitis, the drink is made with whiskey, Pimms, ginger, lemon, and egg white. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while the drinks will be served during all of Pride month, Finn Town will also be hosting a couple of events during Pride Weekend (June 23-24). On both days, there will be Pink Brunch and Rainbow Brunch respectively, where brunch will be served all day, alongside the All You Need is Love cocktail menu. Ahead of that, on June 22, Finn Town will also go through a bit of a transformation and become \"Club Finn,\" which is being described as a \"classy not trashy\" Pride celebration with a red carpet, photographers, their signature Pride cocktails, and Jello shots.\u003c/p>\n\u003cfigure id=\"attachment_128934\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128934\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six.jpg\" alt=\"The Pride-themed Macarons are available to order online and come in a case of six.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pride-themed Macarons are available to order online and come in a case of six. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Rainbow Macarons: \u003ca href=\"http://kahnfections.com/\">Kahnfections\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Kahnfections/@37.7587595,-122.4174425,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3983fa4199:0xe4015cb32f236e63!8m2!3d37.7587553!4d-122.4152538\">3321 20th St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Neighborhood bakery, Kahnfections, is typically known for its array of tasty pastries (grab a scone, biscuit, or croissant next time you're there), so it's not a huge surprise that Kahnfections has unveiled an equally as tasty baked good for Pride.\u003c/p>\n\u003cp>Available all month long are Kahnfections' \"Pride-themed Macarons,\" which come in a set of six macarons, representing the colors of the rainbow. All six macarons can come in a boozy or non-boozy variety. Since Pride is a celebration, though, the cocktail-ed macarons are highly recommended. Flavors include midori sour, pina colada, bellini, and strawberry daiquiri, while the virgin macarons include earl grey, cassis, peach, and strawberry. Both versions’ macarons are brightly colored and studded with sugar, adding a nice little crunch to each bite!\u003c/p>\n\u003cfigure id=\"attachment_128935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored.jpg\" alt=\"The Six Pride-themed Macarons are all cocktail flavored.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Six Pride-themed Macarons are all cocktail flavored. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The macarons can be ordered via a \u003ca href=\"http://kahnfections.com/shop/\">special link\u003c/a> on the Kahnfections website for $12 and are only available as an advanced order and can only be picked up in their Mission-based shop. While Kahnfections' typical offerings aren't Pride-related, picking up your Pride macarons is the perfect opportunity to peruse the display case and check out the wide variety of sugary goodies to give you a little more pep in your step for the month's Pride festivities.\u003c/p>\n\u003cfigure id=\"attachment_128926\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128926\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry.jpg\" alt=\"The Hot Mess Sundae, made with vanilla ice cream, butter scotch, marshmallow fluff, and topped with a cherry.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Hot Mess Sundae, made with vanilla ice cream, butter scotch, marshmallow fluff, and topped with a cherry. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pride Sundaes: \u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Humphry+Slocombe/@37.7528202,-122.414347,17z/data=!3m1!4b1!4m5!3m4!1s0x808580668cc92aa9:0x357a2b27e252227!8m2!3d37.752816!4d-122.4121583\">2790a Harrison St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Steel your belly, as Humphry Slocombe is coming at you with a triple threat of Pride goodies!\u003c/p>\n\u003cp>The ice cream shop, which serves a year-round flavor dedicated to Harvey Milk already in their Harvey Milk & Honey, will be serving three Pride-only sundaes to really make sure your sweet tooth is satisfied.\u003c/p>\n\u003cfigure id=\"attachment_128928\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128928\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops.jpg\" alt=\"The Make It Gay Sundae, made with your choice of ice cream, house-made pink marshmallow fluff, and Fruit Loops.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Make It Gay Sundae, made with your choice of ice cream, house-made pink marshmallow fluff, and Fruit Loops. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First is the \u003cstrong>Make it Gay Sundae\u003c/strong>, served with your choice of ice cream (recommended is the vanilla or Harvey Milk & Honey), house-made bright pink marshmallow fluff, and Fruit Loops cereal. The fluff is the real stand-out in this sundae, adding a nice salty (and very pink) note to balance out the sweetness of the cereal and ice cream.\u003c/p>\n\u003cfigure id=\"attachment_128930\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce.jpg\" alt=\"The Whos Your Daddy Sundae, made with beer ice cream, house-made frosted peanuts and bourbon caramel sauce.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Who's Your Daddy Sundae, made with beer ice cream, house-made frosted peanuts and bourbon caramel sauce. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Second is the \u003cstrong>Who's Your Daddy Sundae\u003c/strong>, made up of a beer ice cream (made with Anchor Coffee Porter), topped with bourbon caramel sauce, and frosted peanuts (which you could probably eat a whole jar of easily). Imagine a night out with Daddy (we'll let you interpret that however you want) with a nice cold beer and bar nuts.\u003c/p>\n\u003cfigure id=\"attachment_128927\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Hot-Mess-Sundae.jpg\" alt=\"The Hot Mess Sundae.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Hot Mess Sundae. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, it's the \u003cstrong>Hot Mess Sundae\u003c/strong>, which is vanilla ice cream with marshmallow fluff, banana, and butterscotch, topped with a single cherry. There's a lot going on, but like any hot mess, is still very much lovable.\u003c/p>\n\u003cp>Each sundae is between $8 and $9 and will be available at their shop in the Mission.\u003c/p>\n\u003cfigure id=\"attachment_128929\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride.jpg\" alt=\"The Whos Your Daddy Sundae, alongside the Humphry Slocombe condoms, which are also available for Pride.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Who's Your Daddy Sundae, alongside the Humphry Slocombe condoms, which are also available for Pride. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while you’re there, be sure to ask for one of their Humphry Slocombe condoms!\u003c/p>\n\u003cfigure id=\"attachment_128915\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128915\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting.jpg\" alt=\"The Very Berry Pride Donuts are glazed with a champagne frosting.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Very Berry Pride Donuts are glazed with a champagne frosting. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Very Berry Pride Donut with Champagne Glaze: \u003ca href=\"https://dynamodonut.com/\">Dynamo Donut & Coffee\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Dynamo+Donut+%26+Coffee/@37.7530753,-122.4098402,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e495d04f423:0xe1a1be29e9a2ff2d!8m2!3d37.7530711!4d-122.4076515\">2760 24th St, San Francisco\u003c/a>\u003c/p>\n\u003cp>No stranger to inventive flavors, Dynamo Donut will be offering a special Pride donut to join its already delicious donut ranks.\u003c/p>\n\u003cp>This year, their Pride donut is called \u003cstrong>Very Berry Pride\u003c/strong> and is a blueberry and strawberry donut (the berries are baked into the donut itself; just take a bite to see the proof). The donut is then topped with a generous amount of champagne glaze, just to add a little more decadence.\u003c/p>\n\u003cfigure id=\"attachment_128914\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut.jpg\" alt=\"Very Berry Pride Donut from Dynamo Donut.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Very Berry Pride Donut from Dynamo Donut. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Very Berry Pride Donuts will only be sold \u003cstrong>Friday June 22 through Sunday June 24\u003c/strong> ($3.50 each), but like any of their donuts, they do sell fast, so it’s recommended you get there earlier during their opening hours to snag yourself one (or two or three) of these ringed beauties. \u003c/p>\n\u003cp>And while you're at it, explore the other monthly special flavors, which include Strawberry Earl Grey, Lemon Meringue, and Pineapple Basil. These will also cost you $3.50.\u003c/p>\n\u003cp>Word also has it that Dynamo has some exciting partnership flavors in the works, so post-Pride, keep your eyes peeled and get your stomach ready.\u003c/p>\n\u003cfigure id=\"attachment_129010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California.jpg\" alt=\"The Melt will donate a dollar per Magic Melt sold during Pride Month to Equality California.\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129010\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Melt will donate a dollar per Magic Melt sold during Pride Month to Equality California. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Magic Melt: \u003ca href=\"https://themelt.com/\">The Melt\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/dir/''/The+Melt,+925+Market+St,+San+Francisco,+CA+94103/@37.7832873,-122.478492,12z/data=!4m8!4m7!1m0!1m5!1m1!1s0x8085807c9584b9b5:0x1d7885320700366c!2m2!1d-122.408452!2d37.783308\">925 Market St, San Francisco\u003c/a>\u003c/p>\n\u003cp>All that glitters is not gold, and in this case, it's actually cheese. Rainbow-colored cheese to be exact. \u003c/p>\n\u003cp>The cheese connoisseurs at The Melt are serving up what they're calling the \"Magic Melt.\" The Magic Melt is a grilled cheese sandwich stuffed with a delectable blend of cheddar, fontina, and muenster cheeses that have been transformed into a very ooey-gooey rainbow. And as if multi-colored cheese wasn't enough to celebrate Pride with, The Melt magicians have also added edible glitter (so you can add a little sparkle to your insides as well). \u003c/p>\n\u003cp>And while you're getting your dose of cheesiness, you'll also be aiding in a really good cause. For every Magic Melt sandwich sold, one dollar will be donated to \u003ca href=\"https://www.eqca.org/about/\">Equality California\u003c/a>, an activism and advocacy group that fights for more LGBTQ rights and visibility.\u003c/p>\n\u003cfigure id=\"attachment_129009\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese.jpg\" alt=\"The Magic Melt from the Melt is a mixtue of muenster, cheddar, and fontina cheese.\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Magic Melt from the Melt is a mixtue of muenster, cheddar, and fontina cheese. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Magic Melt will be available at both San Francisco Melt locations for all of Pride month; the Melt location located on \u003ca href=\"https://www.google.com/maps/dir/''/The+Melt,+925+Market+St,+San+Francisco,+CA+94103/@37.7832873,-122.478492,12z/data=!4m8!4m7!1m0!1m5!1m1!1s0x8085807c9584b9b5:0x1d7885320700366c!2m2!1d-122.408452!2d37.783308\">Market Street\u003c/a> will be selling the sandwiches during the Pride parade if you need something to fuel that day's festivities. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>And if the above isn’t enough, here’s some bonus drinks and treats to indulge in:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://roohsf.com/\">\u003cstrong>ROOH\u003c/strong>\u003c/a>: Sip for a cause with ROOH’s Soul Sister cocktail which takes gin and local farmers' market fruits and shakes them with lime, mint, and rosemary. The Soul Sister is served with multi-colored ice cubes representing the rainbow. A dollar from each cocktail will be donated to the \u003ca href=\"http://www.sfcenter.org/\">SF LGBT Center\u003c/a>. Available only during Pride Week (June 18-24)\u003c/li>\n\u003cli>\u003ca href=\"https://onemarket.com/\">\u003cstrong>One Market\u003c/strong>\u003c/a>: For the entire month of June, One Market is offering a Pride milkshake called the Harvey Milkshake, as well as a special Pride cocktail called Friends of Dorothy. A dollar from both drinks will be donated to the \u003ca href=\"https://www.reaf-sf.org/\">Richmond Ermet AIDS Foundation (REAF)\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://hakkasan.com/locations/hakkasan-san-francisco/\">\u003cstrong>Hakkasan\u003c/strong>\u003c/a>: Hakkasan will also be serving a special Pride cocktail called the Escape to Paradise, a tropical rum-based drink. The Escape to Paradise will also only be available during Pride Week.\u003c/li>\n\u003cli>\u003ca href=\"http://www.bluestembrasserie.com/\">\u003cstrong>Bluestem Brasserie\u003c/strong>\u003c/a>: On San Francisco Pride, June 24, Bluestem Brasserie will host a Pride Party on its rooftop terrace overlooking Market Street at 10am, in time to see the Pride Parade itself. \u003ca href=\"https://www.eventbrite.com/e/rooftop-pride-party-tickets-46125722277\">Tickets\u003c/a> are $45 and will feature a cocktail called the Green Lantern--named for the gay comic book superhero.\u003c/li>\n\u003cli>\u003ca href=\"https://www.smittenicecream.com/\">\u003cstrong>Smitten Ice Cream\u003c/strong>\u003c/a>: Head to any Bay Area Smitten Ice Cream shop and pick up a commemorative “Smitten is Smitten” Pride pin--one dollar from every sale will be donated to the SF LGBT Center. If you happen to travel to Los Angeles for Pride month, a dollar from each pin sale there will be donated to the \u003ca href=\"https://lalgbtcenter.org/\">LA LGBT Center\u003c/a>.\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "With Pride month in full effect, there’s so much LGBTQ history to be celebrated in the Bay Area. In that spirit, restaurants and eateries all over the city are channeling that history into delicious concoctions for Pride revelers to enjoy. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>With Pride month in full effect, there’s so much LGBTQ history to be celebrated in the Bay Area. In that spirit, restaurants and eateries all over the city are channeling that history into delicious concoctions for Pride revelers to enjoy.\u003c/em>\u003c/p>\n\u003cp>As rainbow flags dot the lines of many of the streets in the city, it's clear that June is here and Pride month is in full swing!\u003c/p>\n\u003cp>June was chosen as Pride month to commemorate the \u003ca href=\"https://en.wikipedia.org/wiki/Stonewall_riots\">Stonewall Riots\u003c/a> in New York City that ended in June 1969. Soon after, LGBTQ havens like San Francisco followed suit, organizing parades, creating publications, and launching other efforts to advocate for LGBTQ rights and visibility. Staging \"Gay-ins\" (which would ultimately evolve into \u003ca href=\"http://www.sfpride.org/\">San Francisco Pride\u003c/a>), San Francisco was instrumental in many of the west coast's gay rights advocacy movements, giving way to figures such as \u003ca href=\"https://en.wikipedia.org/wiki/Harvey_Milk\">Harvey Milk\u003c/a>, \u003ca href=\"https://en.wikipedia.org/wiki/Anne_Kronenberg\">Anne Kronenburg\u003c/a>, and \u003ca href=\"https://en.wikipedia.org/wiki/Gilbert_Baker_(artist)\">Gilbert Baker\u003c/a>.\u003c/p>\n\u003cp>With such a rich history rooted in the LGBTQ movement and with a city culture that is still currently so deeply embedded in it, it's no surprise that beyond the many city celebrations, parades, and parties, that chefs and restaurant owners all over the Bay are celebrating Pride month in a way they know best: through food and drink!\u003c/p>\n\u003cp>Below are some of the best ways to literally take Pride in--whether that's through a masterfully crafted cocktail, a perfectly baked confection, or in an eye-opening conversation over a tasty meal. And just like Pride, the offerings below only come around once a year, so take a bite, sip, and seat before you have to wait all year for it to come around again!\u003c/p>\n\u003cfigure id=\"attachment_128916\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128916\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1.jpg\" alt=\"The Always Rising, named for gay activist Cleve Jones, made with tequila, passionfruit, peach, housemade habanero syrup, and lime.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Always-Rising-named-for-gay-activist-Cleve-Jones-made-with-tequila-passionfruit-peach-housemade-habanero-syrup-and-lime-1-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Always Rising, named for gay activist Cleve Jones, made with tequila, passionfruit, peach, housemade habanero syrup, and lime. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pride Cocktail Menu: \u003ca href=\"http://finntownsf.com/\">Finn Town\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Finn+Town/@37.7648006,-122.4318383,15z/data=!4m5!3m4!1s0x0:0x95e591def2338c29!8m2!3d37.7648006!4d-122.4318383\">2251 Market St, San Francisco, CA 94114\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Castro is likely where most will be naturally flocking to to enjoy Pride festivities, and thankfully, they won’t need to travel far to enjoy Finn Town’s special Pride month cocktail menu.\u003c/p>\n\u003cfigure id=\"attachment_128921\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128921\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime.jpg\" alt=\"The Sparking Vibrations, a drink for Teresa Sparks, HRC Director--made with mezcal, luscardo, green chartreuse, and lime.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sparking-Vibrations-a-drink-for-Teresa-Sparks-HRC-Director-made-with-mezcal-luscardo-green-chartreuse-and-lime-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sparking Vibrations, a drink for Teresa Sparks, HRC Director--made with mezcal, luscardo, green chartreuse, and lime. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It's being called the \"All You Need is Love\" menu and features never-before-seen cocktails that are inspired by and named after prominent San Franciscan LGBTQ figures, from activists like \u003ca href=\"https://en.wikipedia.org/wiki/Cleve_Jones\">Cleve Jones\u003c/a> (who created the NAMES Project AIDS Memorial Quilt and is the cofounder of the San Francisco AIDS Foundation), to performers and spokeswoman \u003ca href=\"https://en.wikipedia.org/wiki/Donna_Sachet\">Donna Sachet\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_128920\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128920\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic.jpg\" alt=\"The Sachet Away named after performer and philanthropist Donna Sachet made with Sloe gin, gin, and tonic.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sachet-Away-named-after-performer-and-philanthropist-Donna-Sachet-made-with-Sloe-gin-gin-and-tonic-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sachet Away named after performer and philanthropist Donna Sachet made with Sloe gin, gin, and tonic. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128922\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128922\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1.jpg\" alt=\"The Sylvester named for the famous singer and performer It's made with vodka, kahlua, vanilla, and espresso.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Sylvester-named-for-the-famous-singer-and-performer-Its-made-with-vodka-kahlua-vanilla-and-espresso-jpg-1-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Sylvester named for the famous singer and performer It's made with vodka, kahlua, vanilla, and espresso. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There will be seven cocktails in total, each with a different spirit to strike any person's fancy.\u003c/p>\n\u003cfigure id=\"attachment_128925\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128925\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white.jpg\" alt=\"The Tails of This City, a drink named after author Armistead Maupin's famous book about San Francisco, Tales of This City--made of tequila, basil, lime, agave, and egg white.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Tails-of-This-City-a-drink-named-after-author-Armistead-Maupins-famous-book-about-San-Francisco-Tales-of-This-City-made-of-tequila-basil-lime-agave-and-egg-white-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Tails of This City, a drink named after author Armistead Maupin's famous book about San Francisco, Tales of This City--made of tequila, basil, lime, agave, and egg white. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_128918\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128918\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1.jpg\" alt=\"The Last Call at Maud's, a tribute to Del Martin and Phyllis Lyon, who are the founders of Daughters of Bilitis, the drink is made with whiskey, Pimms, ginger, lemon, and egg white.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Last-Call-at-Mauds-a-tribute-to-Del-Martin-and-Phyllis-Lyon-who-are-the-founders-of-Daughters-of-Bilitis-the-drink-is-made-with-whiskey-Pimms-ginger-lemon-and-egg-white-1-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Last Call at Maud's, a tribute to Del Martin and Phyllis Lyon, who are the founders of Daughters of Bilitis, the drink is made with whiskey, Pimms, ginger, lemon, and egg white. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while the drinks will be served during all of Pride month, Finn Town will also be hosting a couple of events during Pride Weekend (June 23-24). On both days, there will be Pink Brunch and Rainbow Brunch respectively, where brunch will be served all day, alongside the All You Need is Love cocktail menu. Ahead of that, on June 22, Finn Town will also go through a bit of a transformation and become \"Club Finn,\" which is being described as a \"classy not trashy\" Pride celebration with a red carpet, photographers, their signature Pride cocktails, and Jello shots.\u003c/p>\n\u003cfigure id=\"attachment_128934\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128934\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six.jpg\" alt=\"The Pride-themed Macarons are available to order online and come in a case of six.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-themed-Macarons-are-available-to-order-online-and-come-in-a-case-of-six-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Pride-themed Macarons are available to order online and come in a case of six. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Rainbow Macarons: \u003ca href=\"http://kahnfections.com/\">Kahnfections\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Kahnfections/@37.7587595,-122.4174425,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3983fa4199:0xe4015cb32f236e63!8m2!3d37.7587553!4d-122.4152538\">3321 20th St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Neighborhood bakery, Kahnfections, is typically known for its array of tasty pastries (grab a scone, biscuit, or croissant next time you're there), so it's not a huge surprise that Kahnfections has unveiled an equally as tasty baked good for Pride.\u003c/p>\n\u003cp>Available all month long are Kahnfections' \"Pride-themed Macarons,\" which come in a set of six macarons, representing the colors of the rainbow. All six macarons can come in a boozy or non-boozy variety. Since Pride is a celebration, though, the cocktail-ed macarons are highly recommended. Flavors include midori sour, pina colada, bellini, and strawberry daiquiri, while the virgin macarons include earl grey, cassis, peach, and strawberry. Both versions’ macarons are brightly colored and studded with sugar, adding a nice little crunch to each bite!\u003c/p>\n\u003cfigure id=\"attachment_128935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored.jpg\" alt=\"The Six Pride-themed Macarons are all cocktail flavored.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Six-Pride-themed-Macarons-are-all-cocktail-flavored-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Six Pride-themed Macarons are all cocktail flavored. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The macarons can be ordered via a \u003ca href=\"http://kahnfections.com/shop/\">special link\u003c/a> on the Kahnfections website for $12 and are only available as an advanced order and can only be picked up in their Mission-based shop. While Kahnfections' typical offerings aren't Pride-related, picking up your Pride macarons is the perfect opportunity to peruse the display case and check out the wide variety of sugary goodies to give you a little more pep in your step for the month's Pride festivities.\u003c/p>\n\u003cfigure id=\"attachment_128926\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128926\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry.jpg\" alt=\"The Hot Mess Sundae, made with vanilla ice cream, butter scotch, marshmallow fluff, and topped with a cherry.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-made-with-vanilla-ice-cream-butter-scotch-marshmallow-fluff-and-topped-with-a-cherry-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Hot Mess Sundae, made with vanilla ice cream, butter scotch, marshmallow fluff, and topped with a cherry. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Pride Sundaes: \u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Humphry+Slocombe/@37.7528202,-122.414347,17z/data=!3m1!4b1!4m5!3m4!1s0x808580668cc92aa9:0x357a2b27e252227!8m2!3d37.752816!4d-122.4121583\">2790a Harrison St, San Francisco\u003c/a>\u003c/p>\n\u003cp>Steel your belly, as Humphry Slocombe is coming at you with a triple threat of Pride goodies!\u003c/p>\n\u003cp>The ice cream shop, which serves a year-round flavor dedicated to Harvey Milk already in their Harvey Milk & Honey, will be serving three Pride-only sundaes to really make sure your sweet tooth is satisfied.\u003c/p>\n\u003cfigure id=\"attachment_128928\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128928\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops.jpg\" alt=\"The Make It Gay Sundae, made with your choice of ice cream, house-made pink marshmallow fluff, and Fruit Loops.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Make-It-Gay-Sundae-made-with-your-choice-of-ice-cream-house-made-pink-marshmallow-fluff-and-Fruit-Loops-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Make It Gay Sundae, made with your choice of ice cream, house-made pink marshmallow fluff, and Fruit Loops. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>First is the \u003cstrong>Make it Gay Sundae\u003c/strong>, served with your choice of ice cream (recommended is the vanilla or Harvey Milk & Honey), house-made bright pink marshmallow fluff, and Fruit Loops cereal. The fluff is the real stand-out in this sundae, adding a nice salty (and very pink) note to balance out the sweetness of the cereal and ice cream.\u003c/p>\n\u003cfigure id=\"attachment_128930\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128930\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce.jpg\" alt=\"The Whos Your Daddy Sundae, made with beer ice cream, house-made frosted peanuts and bourbon caramel sauce.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-made-with-beer-ice-cream-house-made-frosted-peanuts-and-bourbon-caramel-sauce-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Who's Your Daddy Sundae, made with beer ice cream, house-made frosted peanuts and bourbon caramel sauce. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Second is the \u003cstrong>Who's Your Daddy Sundae\u003c/strong>, made up of a beer ice cream (made with Anchor Coffee Porter), topped with bourbon caramel sauce, and frosted peanuts (which you could probably eat a whole jar of easily). Imagine a night out with Daddy (we'll let you interpret that however you want) with a nice cold beer and bar nuts.\u003c/p>\n\u003cfigure id=\"attachment_128927\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128927\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Hot-Mess-Sundae.jpg\" alt=\"The Hot Mess Sundae.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Hot-Mess-Sundae-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Hot Mess Sundae. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Finally, it's the \u003cstrong>Hot Mess Sundae\u003c/strong>, which is vanilla ice cream with marshmallow fluff, banana, and butterscotch, topped with a single cherry. There's a lot going on, but like any hot mess, is still very much lovable.\u003c/p>\n\u003cp>Each sundae is between $8 and $9 and will be available at their shop in the Mission.\u003c/p>\n\u003cfigure id=\"attachment_128929\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128929\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride.jpg\" alt=\"The Whos Your Daddy Sundae, alongside the Humphry Slocombe condoms, which are also available for Pride.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Whos-Your-Daddy-Sundae-alongside-the-Humphry-Slocombe-condoms-which-are-also-available-for-Pride-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Who's Your Daddy Sundae, alongside the Humphry Slocombe condoms, which are also available for Pride. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And while you’re there, be sure to ask for one of their Humphry Slocombe condoms!\u003c/p>\n\u003cfigure id=\"attachment_128915\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128915\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting.jpg\" alt=\"The Very Berry Pride Donuts are glazed with a champagne frosting.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donuts-are-glazed-with-a-champagne-frosting-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Very Berry Pride Donuts are glazed with a champagne frosting. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Very Berry Pride Donut with Champagne Glaze: \u003ca href=\"https://dynamodonut.com/\">Dynamo Donut & Coffee\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/place/Dynamo+Donut+%26+Coffee/@37.7530753,-122.4098402,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e495d04f423:0xe1a1be29e9a2ff2d!8m2!3d37.7530711!4d-122.4076515\">2760 24th St, San Francisco\u003c/a>\u003c/p>\n\u003cp>No stranger to inventive flavors, Dynamo Donut will be offering a special Pride donut to join its already delicious donut ranks.\u003c/p>\n\u003cp>This year, their Pride donut is called \u003cstrong>Very Berry Pride\u003c/strong> and is a blueberry and strawberry donut (the berries are baked into the donut itself; just take a bite to see the proof). The donut is then topped with a generous amount of champagne glaze, just to add a little more decadence.\u003c/p>\n\u003cfigure id=\"attachment_128914\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-128914\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut.jpg\" alt=\"Very Berry Pride Donut from Dynamo Donut.\" width=\"1920\" height=\"1300\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Pride-Donut-from-Dynamo-Donut-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Very Berry Pride Donut from Dynamo Donut. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Very Berry Pride Donuts will only be sold \u003cstrong>Friday June 22 through Sunday June 24\u003c/strong> ($3.50 each), but like any of their donuts, they do sell fast, so it’s recommended you get there earlier during their opening hours to snag yourself one (or two or three) of these ringed beauties. \u003c/p>\n\u003cp>And while you're at it, explore the other monthly special flavors, which include Strawberry Earl Grey, Lemon Meringue, and Pineapple Basil. These will also cost you $3.50.\u003c/p>\n\u003cp>Word also has it that Dynamo has some exciting partnership flavors in the works, so post-Pride, keep your eyes peeled and get your stomach ready.\u003c/p>\n\u003cfigure id=\"attachment_129010\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California.jpg\" alt=\"The Melt will donate a dollar per Magic Melt sold during Pride Month to Equality California.\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129010\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Melt-will-donate-a-dollar-per-Magic-Melt-sold-during-Pride-Month-to-Equality-California-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Melt will donate a dollar per Magic Melt sold during Pride Month to Equality California. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Magic Melt: \u003ca href=\"https://themelt.com/\">The Melt\u003c/a>\u003c/h2>\n\u003cp>\u003ca href=\"https://www.google.com/maps/dir/''/The+Melt,+925+Market+St,+San+Francisco,+CA+94103/@37.7832873,-122.478492,12z/data=!4m8!4m7!1m0!1m5!1m1!1s0x8085807c9584b9b5:0x1d7885320700366c!2m2!1d-122.408452!2d37.783308\">925 Market St, San Francisco\u003c/a>\u003c/p>\n\u003cp>All that glitters is not gold, and in this case, it's actually cheese. Rainbow-colored cheese to be exact. \u003c/p>\n\u003cp>The cheese connoisseurs at The Melt are serving up what they're calling the \"Magic Melt.\" The Magic Melt is a grilled cheese sandwich stuffed with a delectable blend of cheddar, fontina, and muenster cheeses that have been transformed into a very ooey-gooey rainbow. And as if multi-colored cheese wasn't enough to celebrate Pride with, The Melt magicians have also added edible glitter (so you can add a little sparkle to your insides as well). \u003c/p>\n\u003cp>And while you're getting your dose of cheesiness, you'll also be aiding in a really good cause. For every Magic Melt sandwich sold, one dollar will be donated to \u003ca href=\"https://www.eqca.org/about/\">Equality California\u003c/a>, an activism and advocacy group that fights for more LGBTQ rights and visibility.\u003c/p>\n\u003cfigure id=\"attachment_129009\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese.jpg\" alt=\"The Magic Melt from the Melt is a mixtue of muenster, cheddar, and fontina cheese.\" width=\"1920\" height=\"1300\" class=\"size-full wp-image-129009\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-768x520.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1200x813.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-1180x799.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-960x650.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/The-Magic-Melt-from-the-Melt-is-a-mixtue-of-muenster-cheddar-and-fontina-cheese-520x352.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Magic Melt from the Melt is a mixtue of muenster, cheddar, and fontina cheese. \u003ccite>(Patrick Wong)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Magic Melt will be available at both San Francisco Melt locations for all of Pride month; the Melt location located on \u003ca href=\"https://www.google.com/maps/dir/''/The+Melt,+925+Market+St,+San+Francisco,+CA+94103/@37.7832873,-122.478492,12z/data=!4m8!4m7!1m0!1m5!1m1!1s0x8085807c9584b9b5:0x1d7885320700366c!2m2!1d-122.408452!2d37.783308\">Market Street\u003c/a> will be selling the sandwiches during the Pride parade if you need something to fuel that day's festivities. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>And if the above isn’t enough, here’s some bonus drinks and treats to indulge in:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"https://roohsf.com/\">\u003cstrong>ROOH\u003c/strong>\u003c/a>: Sip for a cause with ROOH’s Soul Sister cocktail which takes gin and local farmers' market fruits and shakes them with lime, mint, and rosemary. The Soul Sister is served with multi-colored ice cubes representing the rainbow. A dollar from each cocktail will be donated to the \u003ca href=\"http://www.sfcenter.org/\">SF LGBT Center\u003c/a>. Available only during Pride Week (June 18-24)\u003c/li>\n\u003cli>\u003ca href=\"https://onemarket.com/\">\u003cstrong>One Market\u003c/strong>\u003c/a>: For the entire month of June, One Market is offering a Pride milkshake called the Harvey Milkshake, as well as a special Pride cocktail called Friends of Dorothy. A dollar from both drinks will be donated to the \u003ca href=\"https://www.reaf-sf.org/\">Richmond Ermet AIDS Foundation (REAF)\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://hakkasan.com/locations/hakkasan-san-francisco/\">\u003cstrong>Hakkasan\u003c/strong>\u003c/a>: Hakkasan will also be serving a special Pride cocktail called the Escape to Paradise, a tropical rum-based drink. The Escape to Paradise will also only be available during Pride Week.\u003c/li>\n\u003cli>\u003ca href=\"http://www.bluestembrasserie.com/\">\u003cstrong>Bluestem Brasserie\u003c/strong>\u003c/a>: On San Francisco Pride, June 24, Bluestem Brasserie will host a Pride Party on its rooftop terrace overlooking Market Street at 10am, in time to see the Pride Parade itself. \u003ca href=\"https://www.eventbrite.com/e/rooftop-pride-party-tickets-46125722277\">Tickets\u003c/a> are $45 and will feature a cocktail called the Green Lantern--named for the gay comic book superhero.\u003c/li>\n\u003cli>\u003ca href=\"https://www.smittenicecream.com/\">\u003cstrong>Smitten Ice Cream\u003c/strong>\u003c/a>: Head to any Bay Area Smitten Ice Cream shop and pick up a commemorative “Smitten is Smitten” Pride pin--one dollar from every sale will be donated to the SF LGBT Center. If you happen to travel to Los Angeles for Pride month, a dollar from each pin sale there will be donated to the \u003ca href=\"https://lalgbtcenter.org/\">LA LGBT Center\u003c/a>.\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'Ramadan Kitchen' Gives Syrian Refugees A Taste Of Home",
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"content": "\u003cp>Haider Hammoud often goes tent-to-tent at the refugee camps near the Syrian border asking families whether they've enjoyed their \u003cem>iftar\u003c/em> meal. It's the Muslim holy month of Ramadan and the Syrian 32-year-old wants to ensure that when the sun goes down, displaced families break their fasts with a taste of home-cooked food.\u003c/p>\n\u003cp>Thousands of families are living between the cornfields of Lebanon's Bekaa Valley and they've all escaped war-torn Syria in the last seven years. At the nearby Ramadan Kitchen, as it's referred to by the Syrian community, refugees work together to prepare 5,000 iftar meals daily.\u003c/p>\n\u003cp>It's part of a month-long initiative run by a local Lebanese charity called \u003ca href=\"http://www.sdaid.org/\">Sawa for Development and Aid\u003c/a>. \u003cem>Sawa\u003c/em> means \"together\" in Arabic. The kitchen has been open for the past five years and is funded by Sawa through donations. Most of the food is purchased at a local farmer's market near the camp.\u003c/p>\n\u003cp>Each day, the charity provides meals to some of the 22 camps in the area, and rotates the schedule. Families that do not get an iftar package from Sawa must rely on food aid from the U.N. or other charities, or buy food for themselves if they can afford it.\u003c/p>\n\u003cp>I visited the Bekaa Valley to get a sense of how Sawa's volunteers provide a communal atmosphere during Ramadan. The unwritten rule is, if you're in the Ramadan Kitchen, you've got to grab a hairnet and blue nylon gloves and start assisting.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Most of time, the kitchen cooks traditional Syrian food, often meat and rice topped with nuts. It's part of a package of food that includes a box of meat pies, a pack of Arabic bread, a box of dates and fresh salad. I ended up working with the chefs on the night shift, preparing the main dish for the next day: pizza. The chefs stayed up all night baking 8,500 pies. It gave me a glimpse of Sawa's work and the life of the people it serves.\u003c/p>\n\u003cp>Hammoud, who's the operations manager for Sawa, says the kitchen is meant to give agency to refugees while creating community at a time when people need it most.\u003c/p>\n\u003cp>\"We're trying to revive what we've lost as a displaced people: the spirit of Ramadan, the community of Ramadan where people are eating the same food, where neighbors are exchanging dishes with each other,\" says Hammoud. \"There are little things that we miss like the Ramadan-exclusive drink \u003cem>jalaab, \u003c/em>which is [flavored with] dates, rose water and grape molasses. We need to keep our traditions alive, and we as Syrians need to do it for ourselves.\"\u003c/p>\n\u003cp>Hammoud remembers Ramadan in Syria before becoming displaced. He says it was a month where people would gather together and share meals. Even after the war began in 2011, Ramadan, he says, was still a moment in time when people would to take a step back, reflect and come together to break bread, from both sides of the war. \"But everything changed when we became refugees.\"\u003c/p>\n\u003cfigure id=\"attachment_128997\" class=\"wp-caption aligncenter\" style=\"max-width: 1136px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86.jpg\" alt=\"Bashar, sits on a table for prepping meals in the Ramadan Kitchen.\" width=\"1136\" height=\"852\" class=\"size-full wp-image-128997\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86.jpg 1136w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-520x390.jpg 520w\" sizes=\"(max-width: 1136px) 100vw, 1136px\">\u003cfigcaption class=\"wp-caption-text\">Bashar, sits on a table for prepping meals in the Ramadan Kitchen. \u003ccite>(Bashar Kaddo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The kitchen brings together a variety of people: a former professional soccer player who played for the Syrian national team, an injured baker, an art critic, a single mother. One group chops vegetables for the salad, others package dates and bread for distribution, and there's always one person with a broom anticipating spillage.\u003c/p>\n\u003cp>One of the volunteers, Ibtihal Hola, calls her 8-year-old son Bashar over as she waves a yellow T-shirt and matching vest over her head. She wants to show him his new Eid outfit, which was given to her by another woman working in the kitchen. She says in the Middle East it's a very important custom to buy new clothes to wear during the holidays. Hola has been bringing her son to the the Ramadan Kitchen for the past three years and people there have become family.\u003c/p>\n\u003cp>Hola left Syria with her children in 2013, after her husband went missing in their hometown of Homs. She's not sure whether he's alive or dead, but what she does know is that she must continue moving forward for her kids. She says the kitchen has provided an outlet for her son and has given him great male role models.\u003c/p>\n\u003cp>One of the men in the kitchen, Anas, often sneaks treats to Bashar and plays little games with him. He tells me that only a dirt road separated his house from Hola's family back in Syria. But they've only met in this place, after the war.\u003c/p>\n\u003cp>A few tables down, Marwa Bakabas, a Yemeni-American volunteer with Sawa, is assisting with meal preparations. Another volunteer tries to jokingly spray her with a hose.\u003c/p>\n\u003cp>Bakabas is on a first-name basis with most of the people in the kitchen. She says they have now become her family, and even lived with some of them when she was based in the Bekaa Valley a few months ago before relocating to Beirut, where she commutes from.\u003c/p>\n\u003cp>Bakabas says when she moved to Lebanon from the U.S. to work with refugees, she found it difficult to find the right organization to volunteer with. She spent a lot of time working with different international groups in Greece who were also helping Syrians.\u003c/p>\n\u003cp>\"Sawa actually engages the community,\" she says. \"Most NGOs [non-governmental organizations] just play the beneficiaries for these communities. They come in, drop off food and leave.\"\u003c/p>\n\u003cp>Chef Abu Emad, who was displaced from the countryside of Damascus, commands the kitchen. In his 60s, he sports a thick mustache. His voice is soft but authoritative as he gives cooking instructions.\u003c/p>\n\u003cp>The chef's job can be tough sometimes.\u003cstrong> \u003c/strong>One of the volunteers, who preferred not to be named, says the there are a lot of passionate opinions around the kitchen about how a specific dish should be made. And sometimes the community gives the chef a hard time when the final result is not up to par.\u003c/p>\n\u003cp>\"We had a major crisis with a pot of rice a few days ago. It wasn't spiced correctly,\" says the volunteer. \"We care about turning out quality food. If it's not something we'd eat in our house then it's not something we'd serve to our community.\"\u003c/p>\n\u003cp>Once harmony in the kitchen is restored and tensions cool off, it's time for packaging and distribution. The volunteers come together to sing nostalgic Arabic songs while filling up the boxes and place them in an assembly line. They then pack up the boxes into vans and distribute them to their neighbors around the refugee camps before the sun goes down. For many families who are fasting for Ramadan, this will be their main meal for the day.\u003c/p>\n\u003cp>And how does the food taste? I couldn't try it because I was fasting. But little Bashar had a response: he wants more pizza! \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Haider Hammoud often goes tent-to-tent at the refugee camps near the Syrian border asking families whether they've enjoyed their \u003cem>iftar\u003c/em> meal. It's the Muslim holy month of Ramadan and the Syrian 32-year-old wants to ensure that when the sun goes down, displaced families break their fasts with a taste of home-cooked food.\u003c/p>\n\u003cp>Thousands of families are living between the cornfields of Lebanon's Bekaa Valley and they've all escaped war-torn Syria in the last seven years. At the nearby Ramadan Kitchen, as it's referred to by the Syrian community, refugees work together to prepare 5,000 iftar meals daily.\u003c/p>\n\u003cp>It's part of a month-long initiative run by a local Lebanese charity called \u003ca href=\"http://www.sdaid.org/\">Sawa for Development and Aid\u003c/a>. \u003cem>Sawa\u003c/em> means \"together\" in Arabic. The kitchen has been open for the past five years and is funded by Sawa through donations. Most of the food is purchased at a local farmer's market near the camp.\u003c/p>\n\u003cp>Each day, the charity provides meals to some of the 22 camps in the area, and rotates the schedule. Families that do not get an iftar package from Sawa must rely on food aid from the U.N. or other charities, or buy food for themselves if they can afford it.\u003c/p>\n\u003cp>I visited the Bekaa Valley to get a sense of how Sawa's volunteers provide a communal atmosphere during Ramadan. The unwritten rule is, if you're in the Ramadan Kitchen, you've got to grab a hairnet and blue nylon gloves and start assisting.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Most of time, the kitchen cooks traditional Syrian food, often meat and rice topped with nuts. It's part of a package of food that includes a box of meat pies, a pack of Arabic bread, a box of dates and fresh salad. I ended up working with the chefs on the night shift, preparing the main dish for the next day: pizza. The chefs stayed up all night baking 8,500 pies. It gave me a glimpse of Sawa's work and the life of the people it serves.\u003c/p>\n\u003cp>Hammoud, who's the operations manager for Sawa, says the kitchen is meant to give agency to refugees while creating community at a time when people need it most.\u003c/p>\n\u003cp>\"We're trying to revive what we've lost as a displaced people: the spirit of Ramadan, the community of Ramadan where people are eating the same food, where neighbors are exchanging dishes with each other,\" says Hammoud. \"There are little things that we miss like the Ramadan-exclusive drink \u003cem>jalaab, \u003c/em>which is [flavored with] dates, rose water and grape molasses. We need to keep our traditions alive, and we as Syrians need to do it for ourselves.\"\u003c/p>\n\u003cp>Hammoud remembers Ramadan in Syria before becoming displaced. He says it was a month where people would gather together and share meals. Even after the war began in 2011, Ramadan, he says, was still a moment in time when people would to take a step back, reflect and come together to break bread, from both sides of the war. \"But everything changed when we became refugees.\"\u003c/p>\n\u003cfigure id=\"attachment_128997\" class=\"wp-caption aligncenter\" style=\"max-width: 1136px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86.jpg\" alt=\"Bashar, sits on a table for prepping meals in the Ramadan Kitchen.\" width=\"1136\" height=\"852\" class=\"size-full wp-image-128997\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86.jpg 1136w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/image002-51-2cd63f4b94d99726ec796be29002ba298835fc86-520x390.jpg 520w\" sizes=\"(max-width: 1136px) 100vw, 1136px\">\u003cfigcaption class=\"wp-caption-text\">Bashar, sits on a table for prepping meals in the Ramadan Kitchen. \u003ccite>(Bashar Kaddo)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The kitchen brings together a variety of people: a former professional soccer player who played for the Syrian national team, an injured baker, an art critic, a single mother. One group chops vegetables for the salad, others package dates and bread for distribution, and there's always one person with a broom anticipating spillage.\u003c/p>\n\u003cp>One of the volunteers, Ibtihal Hola, calls her 8-year-old son Bashar over as she waves a yellow T-shirt and matching vest over her head. She wants to show him his new Eid outfit, which was given to her by another woman working in the kitchen. She says in the Middle East it's a very important custom to buy new clothes to wear during the holidays. Hola has been bringing her son to the the Ramadan Kitchen for the past three years and people there have become family.\u003c/p>\n\u003cp>Hola left Syria with her children in 2013, after her husband went missing in their hometown of Homs. She's not sure whether he's alive or dead, but what she does know is that she must continue moving forward for her kids. She says the kitchen has provided an outlet for her son and has given him great male role models.\u003c/p>\n\u003cp>One of the men in the kitchen, Anas, often sneaks treats to Bashar and plays little games with him. He tells me that only a dirt road separated his house from Hola's family back in Syria. But they've only met in this place, after the war.\u003c/p>\n\u003cp>A few tables down, Marwa Bakabas, a Yemeni-American volunteer with Sawa, is assisting with meal preparations. Another volunteer tries to jokingly spray her with a hose.\u003c/p>\n\u003cp>Bakabas is on a first-name basis with most of the people in the kitchen. She says they have now become her family, and even lived with some of them when she was based in the Bekaa Valley a few months ago before relocating to Beirut, where she commutes from.\u003c/p>\n\u003cp>Bakabas says when she moved to Lebanon from the U.S. to work with refugees, she found it difficult to find the right organization to volunteer with. She spent a lot of time working with different international groups in Greece who were also helping Syrians.\u003c/p>\n\u003cp>\"Sawa actually engages the community,\" she says. \"Most NGOs [non-governmental organizations] just play the beneficiaries for these communities. They come in, drop off food and leave.\"\u003c/p>\n\u003cp>Chef Abu Emad, who was displaced from the countryside of Damascus, commands the kitchen. In his 60s, he sports a thick mustache. His voice is soft but authoritative as he gives cooking instructions.\u003c/p>\n\u003cp>The chef's job can be tough sometimes.\u003cstrong> \u003c/strong>One of the volunteers, who preferred not to be named, says the there are a lot of passionate opinions around the kitchen about how a specific dish should be made. And sometimes the community gives the chef a hard time when the final result is not up to par.\u003c/p>\n\u003cp>\"We had a major crisis with a pot of rice a few days ago. It wasn't spiced correctly,\" says the volunteer. \"We care about turning out quality food. If it's not something we'd eat in our house then it's not something we'd serve to our community.\"\u003c/p>\n\u003cp>Once harmony in the kitchen is restored and tensions cool off, it's time for packaging and distribution. The volunteers come together to sing nostalgic Arabic songs while filling up the boxes and place them in an assembly line. They then pack up the boxes into vans and distribute them to their neighbors around the refugee camps before the sun goes down. For many families who are fasting for Ramadan, this will be their main meal for the day.\u003c/p>\n\u003cp>And how does the food taste? I couldn't try it because I was fasting. But little Bashar had a response: he wants more pizza! \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>In Kerala, a tropical slice of a state that runs along India's southwestern coast, people use every part of the coconut tree. The bark is used as firewood. The leaves and husks become mats and rope. The fruit, of course, features heavily in curries, chutneys and stews. The sweet sap can be used to make palm sugar. Or, left to ferment, it can be transformed into a special, mildly alcoholic brew called toddy.\u003c/p>\n\u003cp>Early each morning — almost exactly as they have been doing for hundreds of years — nearly 30,000 toddy tappers across the state risk their lives to clamber up coconut trees. Sometimes they walk from treetop to treetop on crude tightropes in search of budding flower stalks. They slice these stalks open and use terracotta pots to catch the milky liquid that oozes out, which almost immediately begins to ferment, thanks to natural yeasts in the air.\u003c/p>\n\u003cp>Every day, the tappers load up their caravans, vans and trucks and rush their pots full of sap to thousands of toddy shops or \u003cem>shaaps\u003c/em>, the Keralan equivalent of countryside taverns, where day laborers and government employees, local families and tourists gather to experience what a Keralan friend describes as \"the true, original taste of Kerala.\"\u003c/p>\n\u003cfigure id=\"attachment_128982\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/dsc_0132-4a28d2915faa77c31196146abe07eff5126bc9a8-2-e1528848059554.jpg\" alt=\"Radha CK has been working at Mullapanthal, one of the best-known toddy shops in Kerala, for three decades.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128982\">\u003cfigcaption class=\"wp-caption-text\">Radha CK has been working at Mullapanthal, one of the best-known toddy shops in Kerala, for three decades. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My favorite is Chungam, an unassuming, whitewashed concrete cube, tucked into a narrow, winding road along the backwaters. Enter, and you'll find a small room at the front, with a handful of plastic seats, mainly occupied by men who've come on their own. Larger groups are led back into a living room, where yellow-green geckos dart in and out from behind framed family photos on the walls and where you can choose to leave the TV on or off.\u003c/p>\n\u003cp>There's no menu. Kaumari, who has been running Chungam out of her family home for nearly five decades, cooks up whatever's fresh and in season.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>During a visit in mid-April, at the very beginning of mango season, that meant three kinds of pickle made from tender, tangy baby mangoes. Plus a salad of sardines tossed with red chiles, turmeric, lime and freshly grated coconut flesh; peppery roasted prawns and a fiery red fish curry. The spices scorch, so you're compelled to buy more and more of the slightly sweet, slightly tart toddy to douse the heat.\u003c/p>\n\u003cfigure id=\"attachment_128983\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/dsc_0174-9fcdab6e96cf928173a527baf7fa92025f1d4352-2-e1528847976453.jpg\" alt=\"At Mullapanthal, fresh karimeen from the backwaters is marinated and fried to order.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128983\">\u003cfigcaption class=\"wp-caption-text\">At Mullapanthal, fresh karimeen from the backwaters is marinated and fried to order. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Everyone asks me why I have been doing this for so many years,\" says Kaumari, who runs the kitchen, while her husband, son and daughter-in-law serve customers. \"Mostly it's for the compliments,\" she says with a chuckle. The compliments are addictive.\u003c/p>\n\u003cp>Her patrons, many of them 9-to-5ers who take extra-long lunch breaks and drive half an hour out of the nearest city for her food, pay her enough praise to ensure she won't retire anytime soon, but not too loudly, or publicly and definitely not via Google or Yelp.\u003c/p>\n\u003cp>Even without a social media presence, it's hard to score a table at lunchtime, especially since toddy shops are having a bit of a revival lately.\u003c/p>\n\u003cfigure id=\"attachment_128984\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/mb2a3956-0d32f806ad9f1de3bf4d9a1537c8b5013813855e-2-e1528847931381.jpg\" alt=\"There's no menu at Chungam. Owner and head chef Kaumari cooks up whatever is fresh and in season.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128984\">\u003cfigcaption class=\"wp-caption-text\">There's no menu at Chungam. Owner and head chef Kaumari cooks up whatever is fresh and in season. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although toddy is in the name, the most popular \u003cem>shaaps\u003c/em> are famous for their food. \"Ten, 15 years ago, most toddy shops would not be known to anyone outside of rural Kerala,\" says Keralan chef Aji Joseph, who has worked in high-end restaurants across India during his 20-year career, but still gets nostalgic for his hometown \u003cem>shaaps.\u003c/em>\u003c/p>\n\u003cp>He credits the Internet and Instagram with popularizing these spots beyond rural Kerala. \"So not just in urban Kerala, but also people in Delhi or New York are seeing how good this food looks ... and they want to try it for themselves.\"\u003c/p>\n\u003cp>And they should, Joseph says. \"The cuisine is completely unique.\" \u003cem>Shaap\u003c/em> specialties include \u003cem>karimeen pollichathu\u003c/em> — spiced freshwater fish that's wrapped inside plantain leaves, and fried in coconut oil — served with a side of \u003cem>kappa\u003c/em>, steamed tapioca. There's duck \u003cem>mappas\u003c/em>, shredded duck meat slow-cooked in a spiced coconut sauce; \u003cem>kakka\u003c/em> or freshwater clams, roasted with spice and coconut shavings; and \u003cem>meen thala\u003c/em> curry, made with fish heads and coconut milk.\u003c/p>\n\u003cp>Coconut features in absolutely every dish. Kerala, in the region's Malayalam language, literally means \"land of coconuts,\" and toddy shops are very much an ode to that land, as well as the waterways that permeate and surround it.\u003c/p>\n\u003cp>\"Everything is made from local ingredients found within a few kilometers of the shop,\" Joseph says. \"And whatever they cook in the morning, that's it. They sell that until it's finished. They don't have a fridge or freezer, they don't keep anything for the next day.\"\u003c/p>\n\u003cfigure id=\"attachment_128985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/mb2a3918-bf52410e3748774c632ac22078556483119bedd0-1-e1528848107629.jpg\" alt=\"Kaumari has been running Chungam Toddy Shop out of her family home for nearly five decades.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128985\">\u003cfigcaption class=\"wp-caption-text\">Kaumari has been running Chungam Toddy Shop out of her family home for nearly five decades. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The toddy that accompanies all of that is equally ephemeral. Coconut sap ferments fast — within a few hours of collection, it transforms from a sugary syrup into an effervescent alcoholic drink. Within 24 hours, it further ferments into a vinegar that can be used to make pickles — but is pretty unpleasant to drink. It's brief lifespan means that it's never bottled, or exported.\u003c/p>\n\u003cp>It's a specialty of rural villages — not just in south India, but also Sri Lanka, and southeast Asia, where people have been tapping and drinking toddy for centuries, says \u003ca href=\"http://www.cds.edu/people/dr-j-devika/qualification.html\">J. Devika\u003c/a>, a historian at the Centre for Development Studies in Thiruvananthapuram, Kerala.\u003c/p>\n\u003cp>And while the younger generations in agricultural communities across India are increasingly seeking higher-paid work in cities, there doesn't seem to be any perceptible shortage of toddy tappers, suppliers, or drinkers in Kerala.\u003c/p>\n\u003cp>Still, there's not much written down about toddy history. Devika says, \"simply because toddy has been so much a part of everyday life for so long, no one has really thought to study it.\" Devika says there has long been a stigma against women drinking alcohol in many parts of Keralan society, but up until the 1940s, Devika says, both men and women used to frequent toddy shops after work.\u003c/p>\n\u003cp>At its peak, toddy is about as alcoholic as beer — containing between 3 and 6 percent alcohol. It's not the most effective way to get drunk. But in the 1940s came a trend of spiking or fortifying toddy, or distilling it into a rum-like spirit. Toddy shops became associated with violent, drunk men, Devika says.\u003c/p>\n\u003cp>In 2015, Kerala's government put severe \u003ca href=\"http://www.bbc.com/news/world-asia-india-35192246\">restrictions\u003c/a> on the sale of alcohol in an effort to combat alcoholism, most of which were \u003ca href=\"https://www.bbc.com/news/world-asia-india-40213562\">reversed\u003c/a> in 2017.\u003c/p>\n\u003cp>But the majority of toddy shops were unaffected by those restrictions, which made an exception for the indigenous drink, though tappers and \u003cem>shaap\u003c/em> owners are still petitioning a new government rule that prevents them from selling toddy near highways.\u003c/p>\n\u003cfigure id=\"attachment_128986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/mb2a3998-b6058ea1632f13e1bff9ba76329477ba89599b0d-1-e1528848172266.jpg\" alt=\"On offer at Chungam: A salad of sardines tossed with red chiles, turmeric, lime and freshly grated coconut flesh.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128986\">\u003cfigcaption class=\"wp-caption-text\">On offer at Chungam: A salad of sardines tossed with red chiles, turmeric, lime and freshly grated coconut flesh. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One result of the recent focus on alcoholism is that the state government has been monitoring toddy tapping and sales more stringently over the past three years.\u003c/p>\n\u003cp>That, perhaps, has helped wipe clean toddy shops' seedy reputation, says Chef Joseph.\u003c/p>\n\u003cp>Or perhaps, more people are just catching onto the fact that \u003cem>shaaps\u003c/em> serve some of the best food in Kerala, says Vijayakumar, whose family has been running Mullapanthal, one of the best-known toddy shops in Kerala, for three generations.\u003c/p>\n\u003cp>\"People come mainly for the food,\" he says. All which is cooked on traditional stoves — fueled, of course, by coconut wood. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In Kerala, a tropical slice of a state that runs along India's southwestern coast, people use every part of the coconut tree. The bark is used as firewood. The leaves and husks become mats and rope. The fruit, of course, features heavily in curries, chutneys and stews. The sweet sap can be used to make palm sugar. Or, left to ferment, it can be transformed into a special, mildly alcoholic brew called toddy.\u003c/p>\n\u003cp>Early each morning — almost exactly as they have been doing for hundreds of years — nearly 30,000 toddy tappers across the state risk their lives to clamber up coconut trees. Sometimes they walk from treetop to treetop on crude tightropes in search of budding flower stalks. They slice these stalks open and use terracotta pots to catch the milky liquid that oozes out, which almost immediately begins to ferment, thanks to natural yeasts in the air.\u003c/p>\n\u003cp>Every day, the tappers load up their caravans, vans and trucks and rush their pots full of sap to thousands of toddy shops or \u003cem>shaaps\u003c/em>, the Keralan equivalent of countryside taverns, where day laborers and government employees, local families and tourists gather to experience what a Keralan friend describes as \"the true, original taste of Kerala.\"\u003c/p>\n\u003cfigure id=\"attachment_128982\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/dsc_0132-4a28d2915faa77c31196146abe07eff5126bc9a8-2-e1528848059554.jpg\" alt=\"Radha CK has been working at Mullapanthal, one of the best-known toddy shops in Kerala, for three decades.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128982\">\u003cfigcaption class=\"wp-caption-text\">Radha CK has been working at Mullapanthal, one of the best-known toddy shops in Kerala, for three decades. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>My favorite is Chungam, an unassuming, whitewashed concrete cube, tucked into a narrow, winding road along the backwaters. Enter, and you'll find a small room at the front, with a handful of plastic seats, mainly occupied by men who've come on their own. Larger groups are led back into a living room, where yellow-green geckos dart in and out from behind framed family photos on the walls and where you can choose to leave the TV on or off.\u003c/p>\n\u003cp>There's no menu. Kaumari, who has been running Chungam out of her family home for nearly five decades, cooks up whatever's fresh and in season.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>During a visit in mid-April, at the very beginning of mango season, that meant three kinds of pickle made from tender, tangy baby mangoes. Plus a salad of sardines tossed with red chiles, turmeric, lime and freshly grated coconut flesh; peppery roasted prawns and a fiery red fish curry. The spices scorch, so you're compelled to buy more and more of the slightly sweet, slightly tart toddy to douse the heat.\u003c/p>\n\u003cfigure id=\"attachment_128983\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/dsc_0174-9fcdab6e96cf928173a527baf7fa92025f1d4352-2-e1528847976453.jpg\" alt=\"At Mullapanthal, fresh karimeen from the backwaters is marinated and fried to order.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128983\">\u003cfigcaption class=\"wp-caption-text\">At Mullapanthal, fresh karimeen from the backwaters is marinated and fried to order. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Everyone asks me why I have been doing this for so many years,\" says Kaumari, who runs the kitchen, while her husband, son and daughter-in-law serve customers. \"Mostly it's for the compliments,\" she says with a chuckle. The compliments are addictive.\u003c/p>\n\u003cp>Her patrons, many of them 9-to-5ers who take extra-long lunch breaks and drive half an hour out of the nearest city for her food, pay her enough praise to ensure she won't retire anytime soon, but not too loudly, or publicly and definitely not via Google or Yelp.\u003c/p>\n\u003cp>Even without a social media presence, it's hard to score a table at lunchtime, especially since toddy shops are having a bit of a revival lately.\u003c/p>\n\u003cfigure id=\"attachment_128984\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/mb2a3956-0d32f806ad9f1de3bf4d9a1537c8b5013813855e-2-e1528847931381.jpg\" alt=\"There's no menu at Chungam. Owner and head chef Kaumari cooks up whatever is fresh and in season.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128984\">\u003cfigcaption class=\"wp-caption-text\">There's no menu at Chungam. Owner and head chef Kaumari cooks up whatever is fresh and in season. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although toddy is in the name, the most popular \u003cem>shaaps\u003c/em> are famous for their food. \"Ten, 15 years ago, most toddy shops would not be known to anyone outside of rural Kerala,\" says Keralan chef Aji Joseph, who has worked in high-end restaurants across India during his 20-year career, but still gets nostalgic for his hometown \u003cem>shaaps.\u003c/em>\u003c/p>\n\u003cp>He credits the Internet and Instagram with popularizing these spots beyond rural Kerala. \"So not just in urban Kerala, but also people in Delhi or New York are seeing how good this food looks ... and they want to try it for themselves.\"\u003c/p>\n\u003cp>And they should, Joseph says. \"The cuisine is completely unique.\" \u003cem>Shaap\u003c/em> specialties include \u003cem>karimeen pollichathu\u003c/em> — spiced freshwater fish that's wrapped inside plantain leaves, and fried in coconut oil — served with a side of \u003cem>kappa\u003c/em>, steamed tapioca. There's duck \u003cem>mappas\u003c/em>, shredded duck meat slow-cooked in a spiced coconut sauce; \u003cem>kakka\u003c/em> or freshwater clams, roasted with spice and coconut shavings; and \u003cem>meen thala\u003c/em> curry, made with fish heads and coconut milk.\u003c/p>\n\u003cp>Coconut features in absolutely every dish. Kerala, in the region's Malayalam language, literally means \"land of coconuts,\" and toddy shops are very much an ode to that land, as well as the waterways that permeate and surround it.\u003c/p>\n\u003cp>\"Everything is made from local ingredients found within a few kilometers of the shop,\" Joseph says. \"And whatever they cook in the morning, that's it. They sell that until it's finished. They don't have a fridge or freezer, they don't keep anything for the next day.\"\u003c/p>\n\u003cfigure id=\"attachment_128985\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/mb2a3918-bf52410e3748774c632ac22078556483119bedd0-1-e1528848107629.jpg\" alt=\"Kaumari has been running Chungam Toddy Shop out of her family home for nearly five decades.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128985\">\u003cfigcaption class=\"wp-caption-text\">Kaumari has been running Chungam Toddy Shop out of her family home for nearly five decades. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The toddy that accompanies all of that is equally ephemeral. Coconut sap ferments fast — within a few hours of collection, it transforms from a sugary syrup into an effervescent alcoholic drink. Within 24 hours, it further ferments into a vinegar that can be used to make pickles — but is pretty unpleasant to drink. It's brief lifespan means that it's never bottled, or exported.\u003c/p>\n\u003cp>It's a specialty of rural villages — not just in south India, but also Sri Lanka, and southeast Asia, where people have been tapping and drinking toddy for centuries, says \u003ca href=\"http://www.cds.edu/people/dr-j-devika/qualification.html\">J. Devika\u003c/a>, a historian at the Centre for Development Studies in Thiruvananthapuram, Kerala.\u003c/p>\n\u003cp>And while the younger generations in agricultural communities across India are increasingly seeking higher-paid work in cities, there doesn't seem to be any perceptible shortage of toddy tappers, suppliers, or drinkers in Kerala.\u003c/p>\n\u003cp>Still, there's not much written down about toddy history. Devika says, \"simply because toddy has been so much a part of everyday life for so long, no one has really thought to study it.\" Devika says there has long been a stigma against women drinking alcohol in many parts of Keralan society, but up until the 1940s, Devika says, both men and women used to frequent toddy shops after work.\u003c/p>\n\u003cp>At its peak, toddy is about as alcoholic as beer — containing between 3 and 6 percent alcohol. It's not the most effective way to get drunk. But in the 1940s came a trend of spiking or fortifying toddy, or distilling it into a rum-like spirit. Toddy shops became associated with violent, drunk men, Devika says.\u003c/p>\n\u003cp>In 2015, Kerala's government put severe \u003ca href=\"http://www.bbc.com/news/world-asia-india-35192246\">restrictions\u003c/a> on the sale of alcohol in an effort to combat alcoholism, most of which were \u003ca href=\"https://www.bbc.com/news/world-asia-india-40213562\">reversed\u003c/a> in 2017.\u003c/p>\n\u003cp>But the majority of toddy shops were unaffected by those restrictions, which made an exception for the indigenous drink, though tappers and \u003cem>shaap\u003c/em> owners are still petitioning a new government rule that prevents them from selling toddy near highways.\u003c/p>\n\u003cfigure id=\"attachment_128986\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/mb2a3998-b6058ea1632f13e1bff9ba76329477ba89599b0d-1-e1528848172266.jpg\" alt=\"On offer at Chungam: A salad of sardines tossed with red chiles, turmeric, lime and freshly grated coconut flesh.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128986\">\u003cfigcaption class=\"wp-caption-text\">On offer at Chungam: A salad of sardines tossed with red chiles, turmeric, lime and freshly grated coconut flesh. \u003ccite>(Maanvi Singh/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One result of the recent focus on alcoholism is that the state government has been monitoring toddy tapping and sales more stringently over the past three years.\u003c/p>\n\u003cp>That, perhaps, has helped wipe clean toddy shops' seedy reputation, says Chef Joseph.\u003c/p>\n\u003cp>Or perhaps, more people are just catching onto the fact that \u003cem>shaaps\u003c/em> serve some of the best food in Kerala, says Vijayakumar, whose family has been running Mullapanthal, one of the best-known toddy shops in Kerala, for three generations.\u003c/p>\n\u003cp>\"People come mainly for the food,\" he says. All which is cooked on traditional stoves — fueled, of course, by coconut wood. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "How Hunger Pangs Can Make Nice People 'Hangry'",
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"content": "\u003cp>Hunger can trigger cruel words from kind people.\u003c/p>\n\u003cp>A starved dog lover might fantasize about punting the neighbor's Chihuahua that just will not shut up. A puckish but otherwise nice person might snap at a friend, \"Bring me the freaking cheesesteak before I flip this TABLE!\"\u003c/p>\n\u003cp>They are, in a word, \"hangry,\" or irrationally irritable, upset or angry because of hunger. But how hunger turns into hangriness is a mystery, says \u003ca href=\"https://jkmaccormack.com/about/\">Jennifer MacCormack\u003c/a>, a doctoral candidate at the University of North Carolina, Chapel Hill in psychology and neuroscience, who wanted to understand the phenomenon. \"The mechanism isn't clear on how [hunger] affects your emotions or the exact emotional processes,\" she says.\u003c/p>\n\u003cp>To find out, she designed some provocative experiments to rile up hungry people.\u003c/p>\n\u003cp>In one of them, MacCormack had 118 undergraduates fast for five hours or more and 118 others eat a meal before coming to her lab. \"Psych 101 students, bless their heart,\" she says. \"They didn't know this was a study about feeling hangry.\" Unfortunately for them, MacCormack concocted an experiment to annoy them and to see how they responded.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>First, she had half the people in both groups write an essay about emotions to direct their attention to how they were feeling. The other half wrote an essay about a neutral, unemotional day. \"We wanted to see if [self-awareness] halts creating this hangry emotions and behaviors,\" MacCormack says. Next, she had all of them go through a long, arduous computer exercise. \"I designed this fake task with colored circles. The colors are really glaring and bright and hard to look at, and it's a hard task with a hundred trials,\" she says.\u003c/p>\n\u003cp>Just as the participant was about to finish the assignment, the program would simulate a crash. \"The blue screen of death would show up,\" MacCormack says. The researcher would then go into the room and begin blaming the person for the computer crash. \"Oh, what buttons did you press? You must have caused the crash,\" MacCormack says. \"Then we let them stew for two minutes. Nobody blew up at me, but some people looked nervous and upset. A lot of eye rolls. People crossed their arms.\"\u003c/p>\n\u003cp>After a couple of minutes, MacCormack would have the students fill out an emotion questionnaire, designed to look like a research satisfaction survey, and then let them go. All the students were made a little upset by the experiment, but only the hungry students who hadn't written about their emotions were especially angry.\u003c/p>\n\u003cp>\"They thought the experimenter was more judgmental,\" MacCormack says. \"They said they felt significantly more hate than other people.\"\u003c/p>\n\u003cp>In another experiment, MacCormack had people look at positive, negative or neutral pictures, such as a cute kitten, a snarling dog or a rock. When hungry or sated people looked at positive or neutral pictures, they didn't feel any strong emotional shift in any direction. But when hungry people looked at negative images, they reacted much more strongly than those who had eaten recently.\u003c/p>\n\u003cp>The \u003ca href=\"http://psycnet.apa.org/doiLanding?doi=10.1037%2Femo0000422\">results were published\u003c/a> in the journal \u003cem>Emotion\u003c/em>.\u003c/p>\n\u003cp>The findings suggest two things, says \u003ca href=\"http://www.psychology.ucr.edu/faculty/davis/index.html\">Elizabeth Davis\u003c/a>, a psychologist at the University of California, Riverside, who didn't work on the experiments. First, hunger alone isn't enough to make someone hangry. \"It's context,\" she says. Hungry people need to be in some negative situation or subject to negative stimuli before they start feeling hangry.\u003c/p>\n\u003cp>Second, it seems people are less likely to become hangry if they are aware of their emotions. Hunger makes us slightly unhappy to begin with, but we might not always realize that our mood is shifting, Davis says. So, when we're beset by some woe – like a mean graduate researcher – those negative feelings get directed toward that trigger instead and result in an overreaction. Hunger \"signals to us that something is wrong — that it's time to eat,\" Davis says. But as humans, we may misattribute that aversive feeling to something external before we look into what our body is telling us.\"\u003c/p>\n\u003cp>But if you are aware that you're feeling a little stressed because you're hungry, it's easier to separate those feelings from how something else is making you feel, MacCormack says. \"It becomes more like, 'maybe that person isn't a terrible person. Maybe I'm just hungry.' \"\u003c/p>\n\u003cp>That insight means there are ways for hangry people to cool themselves off a bit. \"Just being a bit more aware is helpful,\" MacCormack says. But the best remedy is probably just to fix the source of the issue first. \"If I do notice I'm getting hangry, I just go and eat something. It has helped to buffer some marital conflicts and stuff,\" she says.\u003c/p>\n\u003cp>The same principle might apply to other physical states, too, Davis says. \"One of the neat things about this paper is this idea that [feelings regulating the body like hunger] are physiology that may be more closely tied to our emotional experiences than we thought,\" she says. So, any other internal signals like feeling cold or hot or pain may have their own versions of hangry.\u003c/p>\n\u003cp>\u003cem>Angus Chen is a journalist in New York. He's on Twitter: \u003c/em>\u003ca href=\"http://www.twitter.com/@angrchen\">@angrchen\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>First, she had half the people in both groups write an essay about emotions to direct their attention to how they were feeling. The other half wrote an essay about a neutral, unemotional day. \"We wanted to see if [self-awareness] halts creating this hangry emotions and behaviors,\" MacCormack says. Next, she had all of them go through a long, arduous computer exercise. \"I designed this fake task with colored circles. The colors are really glaring and bright and hard to look at, and it's a hard task with a hundred trials,\" she says.\u003c/p>\n\u003cp>Just as the participant was about to finish the assignment, the program would simulate a crash. \"The blue screen of death would show up,\" MacCormack says. The researcher would then go into the room and begin blaming the person for the computer crash. \"Oh, what buttons did you press? You must have caused the crash,\" MacCormack says. \"Then we let them stew for two minutes. Nobody blew up at me, but some people looked nervous and upset. A lot of eye rolls. People crossed their arms.\"\u003c/p>\n\u003cp>After a couple of minutes, MacCormack would have the students fill out an emotion questionnaire, designed to look like a research satisfaction survey, and then let them go. All the students were made a little upset by the experiment, but only the hungry students who hadn't written about their emotions were especially angry.\u003c/p>\n\u003cp>\"They thought the experimenter was more judgmental,\" MacCormack says. \"They said they felt significantly more hate than other people.\"\u003c/p>\n\u003cp>In another experiment, MacCormack had people look at positive, negative or neutral pictures, such as a cute kitten, a snarling dog or a rock. When hungry or sated people looked at positive or neutral pictures, they didn't feel any strong emotional shift in any direction. But when hungry people looked at negative images, they reacted much more strongly than those who had eaten recently.\u003c/p>\n\u003cp>The \u003ca href=\"http://psycnet.apa.org/doiLanding?doi=10.1037%2Femo0000422\">results were published\u003c/a> in the journal \u003cem>Emotion\u003c/em>.\u003c/p>\n\u003cp>The findings suggest two things, says \u003ca href=\"http://www.psychology.ucr.edu/faculty/davis/index.html\">Elizabeth Davis\u003c/a>, a psychologist at the University of California, Riverside, who didn't work on the experiments. First, hunger alone isn't enough to make someone hangry. \"It's context,\" she says. Hungry people need to be in some negative situation or subject to negative stimuli before they start feeling hangry.\u003c/p>\n\u003cp>Second, it seems people are less likely to become hangry if they are aware of their emotions. Hunger makes us slightly unhappy to begin with, but we might not always realize that our mood is shifting, Davis says. So, when we're beset by some woe – like a mean graduate researcher – those negative feelings get directed toward that trigger instead and result in an overreaction. Hunger \"signals to us that something is wrong — that it's time to eat,\" Davis says. But as humans, we may misattribute that aversive feeling to something external before we look into what our body is telling us.\"\u003c/p>\n\u003cp>But if you are aware that you're feeling a little stressed because you're hungry, it's easier to separate those feelings from how something else is making you feel, MacCormack says. \"It becomes more like, 'maybe that person isn't a terrible person. Maybe I'm just hungry.' \"\u003c/p>\n\u003cp>That insight means there are ways for hangry people to cool themselves off a bit. \"Just being a bit more aware is helpful,\" MacCormack says. But the best remedy is probably just to fix the source of the issue first. \"If I do notice I'm getting hangry, I just go and eat something. It has helped to buffer some marital conflicts and stuff,\" she says.\u003c/p>\n\u003cp>The same principle might apply to other physical states, too, Davis says. \"One of the neat things about this paper is this idea that [feelings regulating the body like hunger] are physiology that may be more closely tied to our emotional experiences than we thought,\" she says. So, any other internal signals like feeling cold or hot or pain may have their own versions of hangry.\u003c/p>\n\u003cp>\u003cem>Angus Chen is a journalist in New York. He's on Twitter: \u003c/em>\u003ca href=\"http://www.twitter.com/@angrchen\">@angrchen\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Table Talk: It’s Time for Rosé and Tacos and Cake and Amatriciana Pizza",
"headTitle": "KQED’s Table Talk | Bay Area Bites | KQED Food",
"content": "\u003cp>This week’s highlights should feel a bit summery with news about the Tacolicious guest chef taco lineup and a rosé tasting, plus there’s the Refugee Food Festival, an all-cake dessert menu at Bluestem Brasserie, and where to find amatriciana pizza in SF.\u003c/p>\n\u003cfigure id=\"attachment_128882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/tacolicious-rooh-new.jpg\" alt=\"Sujan Sarkar of ROOH served a pulled jackfruit masala taco, with pineapple kut, smoked avocado, bikaneri boondi, and baby radish for his Tacolicious guest chef taco.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128882\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sujan Sarkar of ROOH served a pulled jackfruit masala taco, with pineapple kut, smoked avocado, bikaneri boondi, and baby radish for his Tacolicious guest chef taco. \u003ccite>(Courtesy of Tacolicious)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Tacolicious Guest Chef Taco Series Returns\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/934MaFs9bko\">Ferry Plaza Farmer’s Market, San Francisco\u003c/a> (stand outside)\u003cbr>\nJune 14–August 9, Thursdays 10am–2pm\u003c/p>\n\u003cp>Summertime means the \u003cstrong>Tacolicious summer guest chef taco series\u003c/strong> returns to their Ferry Plaza Farmer’s Market stand. Every Thursday, one of San Francisco’s top chefs slings their take on a taco. Coming up on June 14 is Daniel Sudar of \u003ca href=\"https://chinalivesf.com/\">China Live\u003c/a> (Betelnut’s minced chicken taco), June 21 is Monica Martinez of \u003ca href=\"https://www.donbugito.com/\">Don Bugito\u003c/a> (edible insects!), June 28 is Adam Tortosa of \u003ca href=\"http://robinsanfrancisco.com/\">Robin\u003c/a> (miso-roasted sweet potato with Japanese chimichurri), July 7 is Freedom Rains of \u003ca href=\"http://amanosf.com/\">a Mano\u003c/a> (Italy meets Mexico!), and July 12 is Chris Cosentino of \u003ca href=\"http://cockscombsf.com/\">Cockscomb\u003c/a> (could be offal, ha-ha). Check their \u003ca href=\"https://www.tacolicious.com/\">site\u003c/a> and social media channels for more chef updates.\u003c/p>\n\u003cp>All proceeds of each chef’s taco benefits \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> (the Center for Urban Education and Sustainable Agriculture). All Tacolicious locations, including their farmers’ market stand, will be giving away Guest Chef Series “punch cards” for visitors to bring back each week. The market-goers with the most punches will be entered to win a prize of two tickets to a CUESA Cocktail Series event, a local farm tour for two, a CUESA tote bag filled with market goodies, $25 in market coins, and a Tacolicious cookbook. Good luck!\u003c/p>\n\u003cfigure id=\"attachment_128880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/refugeefestival-new.jpg\" alt=\"Don’t miss the Refugee Food Festival in San Francisco.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-128880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Don’t miss the Refugee Food Festival in San Francisco. \u003ccite>(Courtesy of Refugee Food Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Refugee Food Festival Comes to San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"https://www.facebook.com/events/620987854904577/permalink/624410277895668/\">Refugee Food Festival\u003c/a>\u003cbr>\nJune 19–23\u003cbr>\nVarious restaurants, San Francisco\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>June 20th is \u003ca href=\"http://www.un.org/en/events/refugeeday/\">World Refugee Day\u003c/a> and the third \u003cstrong>\u003ca href=\"https://www.facebook.com/events/620987854904577/permalink/624410277895668/\">Refugee Food Festival\u003c/a>\u003c/strong> is coming to 14 cities around the world in June—and how fortuitous, the festival in SF (the first stateside location) corresponds with the date! The organization is pairing local chefs and refugee chefs together for five days of pop-up dinners.\u003c/p>\n\u003cp>In San Francisco, the following chefs will participate, cooking alongside refugee chefs:\u003c/p>\n\u003cul>\n\u003cli>Tuesday, June 19: \u003ca href=\"https://hogislandoysters.com/locations/san-francisco\">Hog Island\u003c/a> in the Ferry Building, featuring Pa Wah, a Burmese chef\u003c/li>\n\u003cli>Wednesday, June 20: \u003ca href=\"http://www.tawlasf.com\">Tawla\u003c/a> in the Mission District, featuring Muna, an Iraqi chef\u003c/li>\n\u003cli>Thursday June 21: \u003ca href=\"https://www.dosasf.com/dosa-fillmore\">DOSA on Fillmore\u003c/a>, featuring Anu, a Bhutanese chef\u003c/li>\n\u003cli>Friday, June 22: \u003ca href=\"https://www.sonsaddition.com\">Son’s Addition\u003c/a> in the Mission District, featuring Muna, an Iraqi chef\u003c/li>\n\u003cli>Saturday, June 23: \u003ca href=\"http://jardiniere.com\">Jardinière\u003c/a> in Hayes Valley, featuring Vito, a Senegalese chef\u003c/li>\n\u003c/ul>\n\u003cp>This is not a ticketed event, and reservations can be made via each restaurant's reservation system. A portion of profits from each dinner will be donated to a local organization in the Bay Area promoting integrating refugees into communities.\u003c/p>\n\u003cp>First launched in Paris in 2016, this year’s festival will include more than 100 restaurants in cities like New York, Amsterdam, and Athens that will open their kitchens to refugee chefs from countries including Afghanistan, Iraq, and Syria. Participating restaurants range from casual kitchens to Michelin-star restaurants and many refugee chefs who joined the festival have launched careers in the food industry as a result. The Refugee Food Festival partnered with the \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a> on the SF festival.\u003c/p>\n\u003cfigure id=\"attachment_128877\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/arlequin-patio.jpeg\" alt=\"The dreamy patio behind Arlequin.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-128877\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio.jpeg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1200x800.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1180x787.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-960x640.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-520x347.jpeg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">The dreamy patio behind Arlequin. \u003ccite>(Courtesy of The Absinthe Group)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A Rosé Tasting on the Patio at Arlequin Wine Merchant\u003c/h2>\n\u003cp>\u003ca href=\"http://arlequinwinemerchant.com/\">Arlequin Wine Merchant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/LnGrSvmCn942\">372 Hayes St., San Francisco\u003c/a>\u003cbr>\nSaturday, June 23\u003cbr>\n3pm–6pm\u003cbr>\n$12 tasting\u003c/p>\n\u003cp>Rosé season is in full swing, and \u003cstrong>\u003ca href=\"http://arlequinwinemerchant.com/\">Arlequin Wine Merchant\u003c/a>\u003c/strong> in Hayes Valley has the perfect patio to celebrate on. Which is why you won’t want to miss their \u003cstrong>Rosé Rundown Tasting Event\u003c/strong> on Saturday, June 23. They’re hosting a tasting of 12 still and sparkling rosé wines from the U.S., France, Spain, and Germany. Tickets are just $12 (for 12 tastings), and during the event, you will receive 10% off all bottles of wine sampled at Arlequin Wine Merchant. You’ll be set for the summer!\u003c/p>\n\u003cfigure id=\"attachment_128878\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new.jpg\" alt=\"Enjoy the Strawberry Tall Cake at Bluestem Brasserie.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128878\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoy the Strawberry Tall Cake at Bluestem Brasserie. \u003ccite>(Madison Ginnett)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>All-Cake Dessert Menu at Bluestem Brasserie\u003c/h2>\n\u003cp>Bluestem Brasserie\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Hgt35gU8mdt\">1 Yerba Buena Lane, San Francisco\u003c/a>\u003cbr>\nSaturday, June 23 through Labor Day\u003cbr>\nOpen daily from 11am–10pm\u003c/p>\n\u003cp>Let them eat cake! Would a dessert menu full of just cake make you happy? Yeah, me too. Then you’ll want to swing by \u003cstrong>\u003ca href=\"http://www.bluestembrasserie.com/\">Bluestem Brasserie\u003c/a>\u003c/strong> from June 23 through Labor Day (see, you can go by multiple times) as they celebrate their seventh birthday with nothing but cake on the dessert menu. Consulting pastry chef Lori Baker is one heck of a cake-maker, and will include flavors like Honolulu Hangover (chocolate cake, coconut rum filling, toasted coconut meringue) and Strawberry Tall Cake (yellow cake, strawberry cheesecake, strawberry buttercream), plus Banana Ice Cream Cake with peanut butter caramel and peanut brittle (seven in all). $1 from each cake slice sold over the summer will go to CUESA’s Foodwise Kids. Look for more fundraising events coming this summer in their \u003cem>Baking the World a Better Place \u003c/em>campaign.\u003c/p>\n\u003cfigure id=\"attachment_128879\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/amatriciana-tonyspizza-new.jpg\" alt=\"It’s time for amatriciana pizza. The saucy version at Tony’s Pizza Napoletana.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128879\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It’s time for amatriciana pizza. The saucy version at Tony’s Pizza Napoletana. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Amatriciana Pizza, the Ultimate Italian Mash-Up\u003c/h2>\n\u003cp>Amatriciana, that much-adored Roman pasta dish of guanciale (cured pork jowl, AKA pure umami), tomato sauce, onion (sometimes, this can be \u003ca href=\"https://www.seriouseats.com/2016/02/origins-history-of-roman-pasta-gricia-amatriciana-carbonara.html\">debated\u003c/a> heavily), and pecorino, with a kick of peperoncino (red chile), is one of the most perfect pasta dishes, especially when it’s served with the traditional choice of bucatini. You can find some good renditions here in SF, but did you know you can also find an \u003cstrong>amatriciana pizza\u003c/strong>? For this amatriciana \u003cem>and\u003c/em> pizza fanatic, it’s a special kind of mash-up heaven.\u003c/p>\n\u003cp>For years, I’ve been enjoying the amatriciana pizza by Sharon Ardiana at \u003cstrong>\u003ca href=\"http://ragazzasf.com/\">Ragazza\u003c/a>\u003c/strong> (311 Divisadero St.), made with tomato, Olli pancetta, Calabrian chilies, pecorino, oregano, and an organic egg ($18). While some folks could cry foul over the pancetta instead of guanciale, just remember, we’re talking about a pizza here. The egg also takes things in another direction, but it’s to the utterly delicious zone, so that’s great. You can also find the amatriciana pie at her pizzeria \u003ca href=\"https://www.gialina.com/\">Gialina\u003c/a> (2842 Diamond St.) in Glen Park.\u003c/p>\n\u003cp>If you want to play the “authentic” amatriciana pizza game, which is kind of ridiculous, but okay, the version at \u003cstrong>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>\u003c/strong> (multiple locations) is true to the original pasta dish, made with guanciale, chile, tomato, pecorino, and black pepper (which, actually, some people would argue about!). It’s $19, and the deep saucy flavor is like enjoying a bowl of the pasta, but on their tasty crust. Magic.\u003c/p>\n\u003cp>Leave it to the Roman owner of \u003cstrong>\u003ca href=\"http://www.montesacrosf.com/\">Montesacro Pinseria\u003c/a>\u003c/strong> (510 Stevenson St.) in SoMa, Gianluca Legrottaglie, to offer an amatriciana version on their ancient Roman-style pinsa. Certo! Look for the Quadraro, with tomato, guanciale, red onion, hot chile, and of course, pecorino ($19).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Another location serving an amatriciana pizza is \u003cstrong>\u003ca href=\"http://tonyspizzanapoletana.com\">Tony’s Pizza Napoletana\u003c/a>\u003c/strong> (1570 Stockton St.) in North Beach. Tony Gemignani’s version comes on his California-style crust, and it’s a really saucy pie, almost close to a plate of pasta. His version ($23) comes with sliced Aiello mozzarella, amatriciana tomato sauce with guanciale, onion, olive oil, and grated romano. I recommend a drizzle of his spicy oil on the table to kick things up.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>This week’s highlights should feel a bit summery with news about the Tacolicious guest chef taco lineup and a rosé tasting, plus there’s the Refugee Food Festival, an all-cake dessert menu at Bluestem Brasserie, and where to find amatriciana pizza in SF.\u003c/p>\n\u003cfigure id=\"attachment_128882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/tacolicious-rooh-new.jpg\" alt=\"Sujan Sarkar of ROOH served a pulled jackfruit masala taco, with pineapple kut, smoked avocado, bikaneri boondi, and baby radish for his Tacolicious guest chef taco.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-128882\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/tacolicious-rooh-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sujan Sarkar of ROOH served a pulled jackfruit masala taco, with pineapple kut, smoked avocado, bikaneri boondi, and baby radish for his Tacolicious guest chef taco. \u003ccite>(Courtesy of Tacolicious)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Tacolicious Guest Chef Taco Series Returns\u003c/h2>\n\u003cp>\u003ca href=\"https://goo.gl/maps/934MaFs9bko\">Ferry Plaza Farmer’s Market, San Francisco\u003c/a> (stand outside)\u003cbr>\nJune 14–August 9, Thursdays 10am–2pm\u003c/p>\n\u003cp>Summertime means the \u003cstrong>Tacolicious summer guest chef taco series\u003c/strong> returns to their Ferry Plaza Farmer’s Market stand. Every Thursday, one of San Francisco’s top chefs slings their take on a taco. Coming up on June 14 is Daniel Sudar of \u003ca href=\"https://chinalivesf.com/\">China Live\u003c/a> (Betelnut’s minced chicken taco), June 21 is Monica Martinez of \u003ca href=\"https://www.donbugito.com/\">Don Bugito\u003c/a> (edible insects!), June 28 is Adam Tortosa of \u003ca href=\"http://robinsanfrancisco.com/\">Robin\u003c/a> (miso-roasted sweet potato with Japanese chimichurri), July 7 is Freedom Rains of \u003ca href=\"http://amanosf.com/\">a Mano\u003c/a> (Italy meets Mexico!), and July 12 is Chris Cosentino of \u003ca href=\"http://cockscombsf.com/\">Cockscomb\u003c/a> (could be offal, ha-ha). Check their \u003ca href=\"https://www.tacolicious.com/\">site\u003c/a> and social media channels for more chef updates.\u003c/p>\n\u003cp>All proceeds of each chef’s taco benefits \u003ca href=\"http://www.cuesa.org/\">CUESA\u003c/a> (the Center for Urban Education and Sustainable Agriculture). All Tacolicious locations, including their farmers’ market stand, will be giving away Guest Chef Series “punch cards” for visitors to bring back each week. The market-goers with the most punches will be entered to win a prize of two tickets to a CUESA Cocktail Series event, a local farm tour for two, a CUESA tote bag filled with market goodies, $25 in market coins, and a Tacolicious cookbook. Good luck!\u003c/p>\n\u003cfigure id=\"attachment_128880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/refugeefestival-new.jpg\" alt=\"Don’t miss the Refugee Food Festival in San Francisco.\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-128880\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1200x675.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-1180x664.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-960x540.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/refugeefestival-new-520x293.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Don’t miss the Refugee Food Festival in San Francisco. \u003ccite>(Courtesy of Refugee Food Festival)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>The Refugee Food Festival Comes to San Francisco\u003c/h2>\n\u003cp>\u003ca href=\"https://www.facebook.com/events/620987854904577/permalink/624410277895668/\">Refugee Food Festival\u003c/a>\u003cbr>\nJune 19–23\u003cbr>\nVarious restaurants, San Francisco\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>June 20th is \u003ca href=\"http://www.un.org/en/events/refugeeday/\">World Refugee Day\u003c/a> and the third \u003cstrong>\u003ca href=\"https://www.facebook.com/events/620987854904577/permalink/624410277895668/\">Refugee Food Festival\u003c/a>\u003c/strong> is coming to 14 cities around the world in June—and how fortuitous, the festival in SF (the first stateside location) corresponds with the date! The organization is pairing local chefs and refugee chefs together for five days of pop-up dinners.\u003c/p>\n\u003cp>In San Francisco, the following chefs will participate, cooking alongside refugee chefs:\u003c/p>\n\u003cul>\n\u003cli>Tuesday, June 19: \u003ca href=\"https://hogislandoysters.com/locations/san-francisco\">Hog Island\u003c/a> in the Ferry Building, featuring Pa Wah, a Burmese chef\u003c/li>\n\u003cli>Wednesday, June 20: \u003ca href=\"http://www.tawlasf.com\">Tawla\u003c/a> in the Mission District, featuring Muna, an Iraqi chef\u003c/li>\n\u003cli>Thursday June 21: \u003ca href=\"https://www.dosasf.com/dosa-fillmore\">DOSA on Fillmore\u003c/a>, featuring Anu, a Bhutanese chef\u003c/li>\n\u003cli>Friday, June 22: \u003ca href=\"https://www.sonsaddition.com\">Son’s Addition\u003c/a> in the Mission District, featuring Muna, an Iraqi chef\u003c/li>\n\u003cli>Saturday, June 23: \u003ca href=\"http://jardiniere.com\">Jardinière\u003c/a> in Hayes Valley, featuring Vito, a Senegalese chef\u003c/li>\n\u003c/ul>\n\u003cp>This is not a ticketed event, and reservations can be made via each restaurant's reservation system. A portion of profits from each dinner will be donated to a local organization in the Bay Area promoting integrating refugees into communities.\u003c/p>\n\u003cp>First launched in Paris in 2016, this year’s festival will include more than 100 restaurants in cities like New York, Amsterdam, and Athens that will open their kitchens to refugee chefs from countries including Afghanistan, Iraq, and Syria. Participating restaurants range from casual kitchens to Michelin-star restaurants and many refugee chefs who joined the festival have launched careers in the food industry as a result. The Refugee Food Festival partnered with the \u003ca href=\"http://ggra.org/\">Golden Gate Restaurant Association\u003c/a> on the SF festival.\u003c/p>\n\u003cfigure id=\"attachment_128877\" class=\"wp-caption aligncenter\" style=\"max-width: 1800px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/arlequin-patio.jpeg\" alt=\"The dreamy patio behind Arlequin.\" width=\"1800\" height=\"1200\" class=\"size-full wp-image-128877\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio.jpeg 1800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-160x107.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-800x533.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-768x512.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1020x680.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1200x800.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-1180x787.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-960x640.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-240x160.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-375x250.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/arlequin-patio-520x347.jpeg 520w\" sizes=\"(max-width: 1800px) 100vw, 1800px\">\u003cfigcaption class=\"wp-caption-text\">The dreamy patio behind Arlequin. \u003ccite>(Courtesy of The Absinthe Group)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>A Rosé Tasting on the Patio at Arlequin Wine Merchant\u003c/h2>\n\u003cp>\u003ca href=\"http://arlequinwinemerchant.com/\">Arlequin Wine Merchant\u003c/a>\u003cbr>\n\u003ca href=\"https://goo.gl/maps/LnGrSvmCn942\">372 Hayes St., San Francisco\u003c/a>\u003cbr>\nSaturday, June 23\u003cbr>\n3pm–6pm\u003cbr>\n$12 tasting\u003c/p>\n\u003cp>Rosé season is in full swing, and \u003cstrong>\u003ca href=\"http://arlequinwinemerchant.com/\">Arlequin Wine Merchant\u003c/a>\u003c/strong> in Hayes Valley has the perfect patio to celebrate on. Which is why you won’t want to miss their \u003cstrong>Rosé Rundown Tasting Event\u003c/strong> on Saturday, June 23. They’re hosting a tasting of 12 still and sparkling rosé wines from the U.S., France, Spain, and Germany. Tickets are just $12 (for 12 tastings), and during the event, you will receive 10% off all bottles of wine sampled at Arlequin Wine Merchant. You’ll be set for the summer!\u003c/p>\n\u003cfigure id=\"attachment_128878\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new.jpg\" alt=\"Enjoy the Strawberry Tall Cake at Bluestem Brasserie.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128878\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/bluestem-StrawberryTall-Cake-Madison-Ginnett-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Enjoy the Strawberry Tall Cake at Bluestem Brasserie. \u003ccite>(Madison Ginnett)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>All-Cake Dessert Menu at Bluestem Brasserie\u003c/h2>\n\u003cp>Bluestem Brasserie\u003cbr>\n\u003ca href=\"https://goo.gl/maps/Hgt35gU8mdt\">1 Yerba Buena Lane, San Francisco\u003c/a>\u003cbr>\nSaturday, June 23 through Labor Day\u003cbr>\nOpen daily from 11am–10pm\u003c/p>\n\u003cp>Let them eat cake! Would a dessert menu full of just cake make you happy? Yeah, me too. Then you’ll want to swing by \u003cstrong>\u003ca href=\"http://www.bluestembrasserie.com/\">Bluestem Brasserie\u003c/a>\u003c/strong> from June 23 through Labor Day (see, you can go by multiple times) as they celebrate their seventh birthday with nothing but cake on the dessert menu. Consulting pastry chef Lori Baker is one heck of a cake-maker, and will include flavors like Honolulu Hangover (chocolate cake, coconut rum filling, toasted coconut meringue) and Strawberry Tall Cake (yellow cake, strawberry cheesecake, strawberry buttercream), plus Banana Ice Cream Cake with peanut butter caramel and peanut brittle (seven in all). $1 from each cake slice sold over the summer will go to CUESA’s Foodwise Kids. Look for more fundraising events coming this summer in their \u003cem>Baking the World a Better Place \u003c/em>campaign.\u003c/p>\n\u003cfigure id=\"attachment_128879\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/06/amatriciana-tonyspizza-new.jpg\" alt=\"It’s time for amatriciana pizza. The saucy version at Tony’s Pizza Napoletana.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-128879\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/06/amatriciana-tonyspizza-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">It’s time for amatriciana pizza. The saucy version at Tony’s Pizza Napoletana. \u003ccite>(tablehopper.com)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Amatriciana Pizza, the Ultimate Italian Mash-Up\u003c/h2>\n\u003cp>Amatriciana, that much-adored Roman pasta dish of guanciale (cured pork jowl, AKA pure umami), tomato sauce, onion (sometimes, this can be \u003ca href=\"https://www.seriouseats.com/2016/02/origins-history-of-roman-pasta-gricia-amatriciana-carbonara.html\">debated\u003c/a> heavily), and pecorino, with a kick of peperoncino (red chile), is one of the most perfect pasta dishes, especially when it’s served with the traditional choice of bucatini. You can find some good renditions here in SF, but did you know you can also find an \u003cstrong>amatriciana pizza\u003c/strong>? For this amatriciana \u003cem>and\u003c/em> pizza fanatic, it’s a special kind of mash-up heaven.\u003c/p>\n\u003cp>For years, I’ve been enjoying the amatriciana pizza by Sharon Ardiana at \u003cstrong>\u003ca href=\"http://ragazzasf.com/\">Ragazza\u003c/a>\u003c/strong> (311 Divisadero St.), made with tomato, Olli pancetta, Calabrian chilies, pecorino, oregano, and an organic egg ($18). While some folks could cry foul over the pancetta instead of guanciale, just remember, we’re talking about a pizza here. The egg also takes things in another direction, but it’s to the utterly delicious zone, so that’s great. You can also find the amatriciana pie at her pizzeria \u003ca href=\"https://www.gialina.com/\">Gialina\u003c/a> (2842 Diamond St.) in Glen Park.\u003c/p>\n\u003cp>If you want to play the “authentic” amatriciana pizza game, which is kind of ridiculous, but okay, the version at \u003cstrong>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>\u003c/strong> (multiple locations) is true to the original pasta dish, made with guanciale, chile, tomato, pecorino, and black pepper (which, actually, some people would argue about!). It’s $19, and the deep saucy flavor is like enjoying a bowl of the pasta, but on their tasty crust. Magic.\u003c/p>\n\u003cp>Leave it to the Roman owner of \u003cstrong>\u003ca href=\"http://www.montesacrosf.com/\">Montesacro Pinseria\u003c/a>\u003c/strong> (510 Stevenson St.) in SoMa, Gianluca Legrottaglie, to offer an amatriciana version on their ancient Roman-style pinsa. Certo! Look for the Quadraro, with tomato, guanciale, red onion, hot chile, and of course, pecorino ($19).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Another location serving an amatriciana pizza is \u003cstrong>\u003ca href=\"http://tonyspizzanapoletana.com\">Tony’s Pizza Napoletana\u003c/a>\u003c/strong> (1570 Stockton St.) in North Beach. Tony Gemignani’s version comes on his California-style crust, and it’s a really saucy pie, almost close to a plate of pasta. His version ($23) comes with sliced Aiello mozzarella, amatriciana tomato sauce with guanciale, onion, olive oil, and grated romano. I recommend a drizzle of his spicy oil on the table to kick things up.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/news/series/baycurious",
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"source": "kqed",
"order": 3
},
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}
},
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"id": "bbc-world-service",
"title": "BBC World Service",
"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.bbc.co.uk/sounds/play/live:bbc_world_service",
"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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}
},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"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",
"title": "City Arts & Lectures",
"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",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"source": "kqed",
"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
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},
"link": "/radio/program/code-switch-life-kit",
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},
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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": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"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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"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
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"id": "fresh-air",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"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",
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"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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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"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": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"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",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"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/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
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