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"content": "\u003cp>Lynn Smith was picking out frozen vegetables in a Los Angeles grocery store when she was asked if she bought much of her food in that aisle.\u003c/p>\n\u003cp>\"No I don't, as a matter of fact,\" Smith responded, slightly perplexed.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/05/20180502_me_frozen_food_sales_feel_the_heat_as_consumers_opt_for_fresh.mp3\u003c/p>\n\u003cp>Smith happened to have a coupon for frozen vegetables and figured they'd go nicely in the stew she'd planned for dinner. But Smith said she tends to buy fresh food, and that seemed true of most other shoppers there that day as well.\u003c/p>\n\u003cp>\"As you can see, it's kind of an empty aisle,\" she said, gesturing toward the cases of frozen pizza, fish fillets and egg rolls.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Frozen food is a $53 billion a year business. That might sound like a lot, but it accounts for only about 6 percent of total grocery store sales. And frozen food sales have flattened or dropped by a percentage or so annually for the past few years.\u003c/p>\n\u003cp>It's difficult to compete with the warmth and good smells of the deli department, which by comparison is carving out an ever-larger footprint in many grocery stores, adding pre-prepared delicacies such as sushi and chicken wing bars.\u003c/p>\n\u003cp>\"Forty-six percent of shoppers on the typical trip, when they spend over a $100, they don't even set foot in the frozen food department,\" said Warren Thayer, who runs the trade magazine \u003ca href=\"https://frbuyer.com\">Frozen & Refrigerated Buyer\u003c/a>. \"It's hard. It's just an aisle. The best thing to do is curate your selection and decide, based on your local demographics, what's best for the shoppers in your area.\"\u003c/p>\n\u003cp>Other challenges are apparent to analyst Phil Lempert, of the food and health website \u003ca href=\"http://www.supermarketguru.com/\">supermarketguru.com\u003c/a>.\u003c/p>\n\u003cp>\"You are physically cold,\" he said of the disadvantages of shopping for frozen food. Plus, he adds, much of the problem comes down to design, including the packaging — a \u003ca href=\"https://www.youtube.com/watch?v=49Qn38WdTTs\">predictable blur\u003c/a> of black Lean Cuisine, green Healthy Choice and red Stouffer's entrees. Then there's the literal wall between shoppers and food.\u003c/p>\n\u003cp>\"That glass door,\" Lempert says. \"It really creates a fence.\"\u003c/p>\n\u003cp>https://youtu.be/49Qn38WdTTs\u003c/p>\n\u003cp>Of course, there are no glass doors at Trader Joe's. The company does not release sales figures, but \"sales of our frozen products are doing great,\" said public relations director Kenya Friend-Daniel in an email. The difference? The stores are known for their open cases, called \"coffin cases,\" that allow shoppers to reach in, rummage around and make discoveries.\u003c/p>\n\u003cp>\"It's fun to go through that case to see what you're going to find,\" said Lempert, who likened the experience to shopping in the produce department.\u003c/p>\n\u003cp>Lempert said you can find frozen food similar to Trader Joe's at comparable prices at regular grocery stores, and he thinks those stores should be redesigned to make buying frozen food more enticing. For example, put frozen blueberries and strawberries in the produce department, he suggests, so when fresh fruit is out of season and shipped in from far away, it'll seem more obvious to shoppers to grab a bag of berries frozen at their peak.\u003c/p>\n\u003cp>Just a few weeks ago, I went shopping in a small Whole Foods in Santa Monica and noticed the frozen food was in coffin cases — just like Trader Joe's. So I asked Alison Bodor, the head of the American Frozen Food Institute, why more grocery stores haven't followed that model.\u003c/p>\n\u003cp>\"Probably because freezer cases are a high-cost item,\" Bodor said. She added it'll take real innovation by manufacturers and grocery stories to make frozen sales — well, hot.\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>Frozen food is a $53 billion a year business. That might sound like a lot, but it accounts for only about 6 percent of total grocery store sales. And frozen food sales have flattened or dropped by a percentage or so annually for the past few years.\u003c/p>\n\u003cp>It's difficult to compete with the warmth and good smells of the deli department, which by comparison is carving out an ever-larger footprint in many grocery stores, adding pre-prepared delicacies such as sushi and chicken wing bars.\u003c/p>\n\u003cp>\"Forty-six percent of shoppers on the typical trip, when they spend over a $100, they don't even set foot in the frozen food department,\" said Warren Thayer, who runs the trade magazine \u003ca href=\"https://frbuyer.com\">Frozen & Refrigerated Buyer\u003c/a>. \"It's hard. It's just an aisle. The best thing to do is curate your selection and decide, based on your local demographics, what's best for the shoppers in your area.\"\u003c/p>\n\u003cp>Other challenges are apparent to analyst Phil Lempert, of the food and health website \u003ca href=\"http://www.supermarketguru.com/\">supermarketguru.com\u003c/a>.\u003c/p>\n\u003cp>\"You are physically cold,\" he said of the disadvantages of shopping for frozen food. Plus, he adds, much of the problem comes down to design, including the packaging — a \u003ca href=\"https://www.youtube.com/watch?v=49Qn38WdTTs\">predictable blur\u003c/a> of black Lean Cuisine, green Healthy Choice and red Stouffer's entrees. Then there's the literal wall between shoppers and food.\u003c/p>\n\u003cp>\"That glass door,\" Lempert says. \"It really creates a fence.\"\u003c/p>\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/49Qn38WdTTs'\n title='//www.youtube.com/embed/49Qn38WdTTs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Of course, there are no glass doors at Trader Joe's. The company does not release sales figures, but \"sales of our frozen products are doing great,\" said public relations director Kenya Friend-Daniel in an email. The difference? The stores are known for their open cases, called \"coffin cases,\" that allow shoppers to reach in, rummage around and make discoveries.\u003c/p>\n\u003cp>\"It's fun to go through that case to see what you're going to find,\" said Lempert, who likened the experience to shopping in the produce department.\u003c/p>\n\u003cp>Lempert said you can find frozen food similar to Trader Joe's at comparable prices at regular grocery stores, and he thinks those stores should be redesigned to make buying frozen food more enticing. For example, put frozen blueberries and strawberries in the produce department, he suggests, so when fresh fruit is out of season and shipped in from far away, it'll seem more obvious to shoppers to grab a bag of berries frozen at their peak.\u003c/p>\n\u003cp>Just a few weeks ago, I went shopping in a small Whole Foods in Santa Monica and noticed the frozen food was in coffin cases — just like Trader Joe's. So I asked Alison Bodor, the head of the American Frozen Food Institute, why more grocery stores haven't followed that model.\u003c/p>\n\u003cp>\"Probably because freezer cases are a high-cost item,\" Bodor said. She added it'll take real innovation by manufacturers and grocery stories to make frozen sales — well, hot.\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": "Taste Test: Local, Sustainable Whole Milk From 6 Top California Dairies",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>If your family drinks milk, you'll want to read this guide to the sustainable whole milk choices available in the Bay Area, including two raw milks. Read to the end for an extra tip on the best chocolate milk your kids will ever taste.\u003c/em>\u003c/p>\n\u003cp>Humans have been consuming cow's milk since European dairy farmers developed a genetic adaptation that enabled them to digest lactase about 7,500 years ago. A high-protein, calorie-dense, versatile beverage, milk is a dietary staple for millions of Americans, and it's full of calcium and Vitamin D, to boot. Whether your kids drink it by the gallon or you just splash a bit on your oatmeal every morning, here's a handy guide to the best whole milk available in the Bay Area, with tasting notes for each.\u003c/p>\n\u003cp>While American milk consumption is down 37% since 1970, the USDA estimates that U.S. residents still consume an average of .8 cups per person each day. But despite recent medical research touting the nutritional benefits of full-fat dairy products, whole milk—the focus of this guide—is still out of favor, down to .24 cups per day, on average, for U.S. consumers.\u003c/p>\n\u003cp>This may not be the case, however, in the Bay Area, where there's a tremendous amount of competition among producers of the highest quality sustainable whole milk. We identified six brands that are widely available throughout the Bay Area that meet the criteria for this guide (both sustainable and full-fat) and also taste great, albeit in vastly different ways: \u003ca href=\"https://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, \u003ca href=\"https://cloversonoma.com\">Clover Sonoma\u003c/a>, \u003ca href=\"http://www.stbenoit.com\">Saint Benoît Creamery\u003c/a>, \u003ca href=\"https://www.humboldtcreamery.com\">Humboldt Creamery\u003c/a>, and two less widely available raw milks worth seeking out, from \u003ca href=\"https://claravalefarm.com/\">Claravale\u003c/a> and \u003ca href=\"https://www.organicpastures.com/\">Organic Pastures\u003c/a>.\u003c/p>\n\u003ch2>What Is Sustainable Milk?\u003c/h2>\n\u003cp>I began my research on local whole milk with a focus on organic, and then it became clear that some dairies go well beyond organic certification requirements, making significant contributions to sustainability. \"Sustainability\" is a vague word. It has no legal definition and so it's important to make subjective parameters clear. Given what is happening in California’s dairy industry, contributions to sustainability might include something as deceptively simple as reusable bottles or as obviously complex as carbon farming.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Most people think of organic certification as a baseline for sustainability, and all of the milks we've included in this guide are certified organic, except for one, the Claravale raw milk (whose rationale I'll discuss later). First, a brief primer on what organic means in the world of milk, and why it's important.\u003c/p>\n\u003ch2>What Is Organic Milk?\u003c/h2>\n\u003cp>USDA organic certification for all food products is complex and multi-faceted. For consumers, the three most important rules to know about certified organic milk are:\u003c/p>\n\u003cp>\u003cstrong>It must come from cows that...\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>graze on grass for a minimum of 120 days per year;\u003c/li>\n\u003cli>have never been treated with antibiotics; and\u003c/li>\n\u003cli>are fed 100% organic grains as supplements to their forage.\u003c/li>\n\u003c/ol>\n\u003cp>More detailed information is available at the \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Dairy%20-%20Guidelines.pdf\">U.S. Department of Agriculture (USDA)\u003c/a>.\u003c/p>\n\u003ch2>Other Contributions to Sustainability\u003c/h2>\n\u003cul>While organic farming practices are a big contribution to sustainability, as they safeguard the welfare of the animals as well as protect consumers from potentially harmful antibiotics, some dairy farmers in California are also upping the ante on sustainability in other ways:\n\u003cli>Paying farmers a premium\u003c/li>\n\u003cli>Recycling water\u003c/li>\n\u003cli>Carbon Farming/Regenerative Agriculture\u003c/li>\n\u003cli>Transparency\u003c/li>\n\u003c/ul>\n\u003cp>See below for information on contributions to sustainability made by each of the dairies featured in this story.\u003c/p>\n\u003ch2>Pasteurized, Homogenized, Both or Neither?\u003c/h2>\n\u003cp>When I was a kid, milk was \"pasteurized and homogenized,\" as if it were one word. But pasteurization and homogenization are two different processes.\u003c/p>\n\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Pasteurization\">\u003cstrong>Pasteurization\u003c/strong>\u003c/a>, invented by Louis Pasteur in the 19th century, involves the heating of (in this case) milk to kill microbes that might be harmful. (Raw milk advocates argue that this process kills good bacteria, as well, but that's a debate for another time.) The legal minimum temperature for pasteurization is 145 degrees. \"Ultra-pasteurized\" milk is heated to at least 280 degrees, a category that applies to none of the milks featured in this story.\u003c/p>\n\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Homogenization_(chemistry)\">\u003cstrong>Homogenization\u003c/strong>\u003c/a> is the process of dispersing milkfat throughout the milk, preventing the cream from rising to the surface. Homogenization is primarily about appearance and texture, rather than health.\u003c/p>\n\u003cp>And now a bit about each dairy whose milk we tasted.\u003c/p>\n\u003ch3>Beyond Organic: Straus Family Creamery Is the Industry Leader in Sustainability\u003c/h3>\n\u003cfigure id=\"attachment_127718\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127718\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3415-new.jpg\" alt=\"Straus organic whole milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus organic whole milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Albert Straus is a lifelong dairy farmer and an industry leader where sustainability is concerned. The milk, yogurt, butter, sour cream and ice cream produced by \u003ca href=\"https://www.strausfamilycreamery.com/\">Straus Family Creamery\u003c/a> are all certified-organic products. But Straus goes far beyond organic. The glass bottles that some of their milk line is packaged in are first rinsed with recycled water before being sterilized. And because they use the rinse water to irrigate their pastures afterward, they use potassium-based cleaners that are good for the soil.\u003c/p>\n\u003cp>Straus buys 100% renewable electricity from \u003ca href=\"https://www.green-e.org/\">Green-e Energy certified\u003c/a> wind and solar power sources in California, through their partnership with \u003ca href=\"https://www.mcecleanenergy.org/100-renewable/\">Marin Clean Energy’s Deep Green Renewable Program\u003c/a>. And Straus' commitment to being a carbon-free business includes the use of LED lighting throughout the creamery, as well as energy-efficient cooling equipment, motors and monitors. They even offer plug-in electric-vehicle charging stations to their employees.\u003c/p>\n\u003cfigure id=\"attachment_127719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127719\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_2353-new-1.jpg\" alt=\"Straus Go Electric!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus Go Electric! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the most impressive feature of the Straus operation is its methane digester—a large pond (covered with a tarp) that converts organic waste from the cows into methane gas through the process of anaerobic digestion—that generates energy to power the farm. The digester has reduced methane emissions by more than 1,600 metric tons of greenhouse gases each year—the equivalent of eliminating the annual emissions from about 350 passenger cars. The ultimate aim of carbon farming is not just to reduce the pace of global warming, but to reverse it.\u003c/p>\n\u003cp>Straus was the first non-GMO-verified dairy in North America, and they test every load of feed to ensure that it is GMO-free.\u003c/p>\n\u003cp>Straus was also, by far, the most transparent of the dairies featured in this story, in terms of answering questions and sharing information about products and processes. They even invited us up to the creamery for a tour of the bottling line.\u003c/p>\n\u003cp>https://youtu.be/wnyhs4gb3pQ\u003c/p>\n\u003cp>In a lengthy interview, Albert Straus emphasized his commitment to transforming the dairy industry by way of all the sustainable initiatives his company has undertaken, and he's a local activist for dairy farmers, as well. He says that his life's work is to \"revitalize rural communities,\" and the nine dairy farms he works with in Marina and Sonoma counties get their checks hand-delivered by a company executive every quarter. Straus is currently advocating for dairy farmers in a \u003ca href=\"https://www.sfchronicle.com/opinion/openforum/article/Point-Reyes-lawsuit-settlement-harms-dairies-12760600.php\">dispute with Point Reyes National Seashore\u003c/a> over the presence of historic ranches and farms.\u003c/p>\n\u003cfigure id=\"attachment_127633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127633\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_2342-new.jpg\" alt=\"Albert Straus being interviewed for this guide.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Albert Straus being interviewed for this guide. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Clover Sonoma: Family and Philanthropy\u003c/h3>\n\u003cfigure id=\"attachment_127716\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127716\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3390-new.jpg\" alt=\"Clover Sonoma Organic Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clover Sonoma Organic Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cloversonoma.com/\">Clover Sonoma\u003c/a> works with 27 family dairy farms based in Marin, Sonoma and Mendocino counties, 19 of which are organic. My request for an interview with CEO Marcus Benedetti was ignored, but Kristel Corson, vice president of marketing, offered some information that isn't readily available on the Clover Sonoma website.\u003c/p>\n\u003cp>Regarding Clover Sonoma's commitment to organic farming (Clover Sonoma also sells conventional milk), Corson says, \"We are proud that we made early inroads into organic, and we are committed to growing our organic milk product line. We pay all our farmers a premium to meet our quality standards as set through our \u003ca href=\"https://cloversonoma.com/elevating-dairy/\">Clover Promise of Excellence\u003c/a>. Our organic dairy farms receive higher compensation due to the organic certification process. We see continued consumer demand for organic dairy products and Clover is committed to supporting organic farming and giving consumers what they want.\"\u003c/p>\n\u003cp>Additional sustainability initiatives include certification by the American Humane Association in 2000, the first dairy to receive this distinction. Corson also says that the company was the first dairy to say no to the synthetic growth hormone rBST.\u003c/p>\n\u003cp>Clover Sonoma also donates 5% of its profits to food banks, education non-profits, and other community organizations.\u003c/p>\n\u003ch3>Saint Benoît Offers Organic Milk From All-Jersey Cows\u003c/h3>\n\u003cfigure id=\"attachment_127715\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127715\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3377-new.jpg\" alt=\"Saint Benoît Organic Jersey Cow Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Saint Benoît Organic Jersey Cow Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.stbenoit.com/\">Saint Benoît\u003c/a> organic whole milk is made from 100% Jersey cows. Jersey cows produce milk with the highest content of milk-fat, giving it a creamy yellow appearance (see tasting notes below). Elyzabeth Dehapiot, marketing director for Saint Benoît, didn't speak to any of my questions about production, but did underscore the company's commitment to full-fat organic milk: \"The company was way ahead of its time, as all-Jersey milk has been used since the company's founding in 2004. Back in the early 2000s it was probably ‘off-trend’ to produce a full-fat milk. But the founders (Benoît and David de Korsak) had one objective, to keep it pure and simple.\"\u003c/p>\n\u003cp>The company used to sell this milk in returnable glass bottles, but no longer offers this option. However, the glass packaging remains reusable and recyclable.\u003c/p>\n\u003ch3>Get Humboldt Creamery Organic Whole Milk at Costco\u003c/h3>\n\u003cfigure id=\"attachment_127714\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127714\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3365-new.jpg\" alt=\"Humboldt Creamery Organic Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Humboldt Creamery Organic Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though I was able to reach Humboldt Creamery's marketing director, John Harrington, after multiple attempts, he was unwilling to provide me any information about the processing of the creamery's milk, beyond that \"our pasteurization temperature meets the legal definition\" and that \"our cow breeds are mostly Holstein, Jersey and cross-breeds.\"\u003c/p>\n\u003cp>Despite the company's lack of accessibility, \u003ca href=\"https://www.humboldtcreamery.com/\">Humboldt Creamery's\u003c/a> organic whole milk is a quality product that is available at Bay Area Costco stores.\u003c/p>\n\u003ch2>Controversy Aside, Raw Milk Is Delicious\u003c/h2>\n\u003cp>Raw milk is distinguished by its being unpasteurized, a controversial subject, to say the least. Advocates argue that there are more nutrients in raw milk than in pasteurized, and that they're more bioavailable. There can also be risks to consuming raw milk because of potentially harmful bacteria, but advocates assert that they're no greater than that of any unprocessed food. I think of raw milk like I do sushi; I'll happily consume it if its lineage is traceable, as is the case with both raw milks featured here. I'll leave the debate over nutrition and safety to the experts, but it's important to note that both the USDA and the California Department of Food and Agriculture have bacteriological standards that must be met in order for raw milk to be legally sold, and \u003ca href=\"https://www.cdfa.ca.gov/ahfss/Milk_and_Dairy_Food_Safety/Milk_Standards.html\">California's standards\u003c/a> are significantly higher than federal guidelines.\u003c/p>\n\u003ch3>Claravale Raw Milk: Intentionally Not Organic-Certified, Decidedly Sustainable\u003c/h3>\n\u003cfigure id=\"attachment_127717\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127717\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3396-new.jpg\" alt=\"Claravale Raw Pure Jersey Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Claravale Raw Pure Jersey Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://claravalefarm.com/\">Claravale Farm\u003c/a>, in Panoche (San Benito County), made the decision not to get organic certification because they feel that organic regulations are too strict in some ways and not strict enough in others. The company's website goes to great lengths to \u003ca href=\"https://claravalefarm.com/pages/about-us\">explain their philosophy\u003c/a>, but here's the gist: They do not use any pesticides in their feed or antibiotics for their cows, nor do they use any GMO feeds or bovine growth hormone. Further, they don't bottle milk from any dairy other than their own, which means their milk production is quite small, but they can oversee every aspect of it.\u003c/p>\n\u003cp>Claravale also sells its products directly to consumers, which eliminates extra handling by distributors. Their all-Jersey milk is packaged in returnable glass bottles.\u003c/p>\n\u003cp>One of the most fascinating efforts around sustainability being promoted by Claravale is its offer of heifers for grazing in your own backyard, allowing you to produce your own raw milk, completely unimpeded by processing, or even handling. If you have the right conditions for grazing, you can \u003ca href=\"https://claravalefarm.com/pages/backyard-family-milk-cows-available\">purchase a cow from Claravale for $2,500\u003c/a>.\u003c/p>\n\u003ch3>Organic Pastures Offers Widely Available Organic-Certified Raw Milk\u003c/h3>\n\u003cfigure id=\"attachment_127713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127713\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3361-new.jpg\" alt=\"Organic Pastures Raw Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Organic Pastures Raw Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.organicpastures.com/\">Organic Pastures\u003c/a>, based in Fresno, is a fourth-generation, family-owned farm that is organic-certified and has also earned Certified Humane status. All of the farm's operations involve recycling the water back into the soil, and the farm is also solar-powered.\u003c/p>\n\u003cp>For further safety assurance, the company was the first to develop and implement a comprehensive Risk Analysis Management Program (RAMP). They collect 20 unique samples from each milk lot ID, then combine the separate samples into one composite to be sent to all three available testing labs. Each lot ID must be cleared of E. coli 0157:H7 and other bad bacteria by all three labs prior to distribution.\u003c/p>\n\u003ch2>The Taste Test: Many Milks, Many Sensory Experiences\u003c/h2>\n\u003cfigure id=\"attachment_127681\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127681\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3462-new.jpg\" alt=\"The Taste Test\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Taste Test \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a sensory analyst in a coffee lab, a licensed \u003ca href=\"https://www.kqed.org/bayareabites/112633/what-is-the-q-grader-coffee-system-and-what-does-it-mean-for-your-morning-cup\">Q grader\u003c/a>, certified sommelier, and wine and coffee writer, I spend a lot of time coming up with language for how to describe beverages, though I'd never conducted a formal tasting of milks before this one. I designed a tasting of these six milks to include my two kids, as well as two adult tasters who could offer their perceptions to readers. I made the structure of the tasting as simple as possible in order to cover the range of aromas, flavors and textures the average milk-drinker will experience, without getting too technical. The categories we evaluated, in a blind tasting in which all the milks were room temperature, are: color, aroma, mouthfeel, flavor and aftertaste.\u003c/p>\n\u003cfigure id=\"attachment_127683\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3465-new.jpg\">\u003cimg class=\"size-full wp-image-127683\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3465-new.jpg\" alt=\"The milk rating system for the taste test\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The milk rating system for the taste test \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lastly, I asked our tasters to rate each \u003cstrong>milk's sweetness on a scale of 1-5\u003c/strong> (five being the sweetest). From what I was able to glean about pasteurization (for the four milks that were pasteurized), a higher level of perceived sweetness seems to correspond with higher degrees of pasteurization. You should read this according to your own palate's threshold for sugar. For example, I don't like super-sweet beverages, so Humboldt Creamery tastes like dessert to me; I prefer the 2-3 range of sweetness, which is more balanced (3) and even savory-leaning (2). So, these sweetness ratings (an average of all tasters) is not evaluative, but rather descriptive and, in comparison with other milks on the table, intended to help steer you toward a milk you'll enjoy.\u003c/p>\n\u003cfigure id=\"attachment_127684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3468-new.jpg\">\u003cimg class=\"size-full wp-image-127684\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3468-new.jpg\" alt=\"Testing for aroma\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Testing for aroma \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Instead of a competition, I approached this as a sensory exploration, and here's what our tasters had to say.\u003c/p>\n\u003ch3>Straus Organic Whole Milk (glass bottle, cream-top)\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes, heated to 170 degrees for 18 seconds\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> golden white, off-white, creamy white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> clean, crisp, rich\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> velvety, rich, viscous\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> balanced, sweetly earthy, floral\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, brisk, light, lingering\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 3\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Available at more than 25 retailers throughout the Bay Area (and many farmers' markets). The Straus website maintains a \u003ca href=\"https://www.strausfamilycreamery.com/find-our-products/\">searchable list of products by zip code\u003c/a>.\u003c/p>\n\u003ch3>Clover Sonoma Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes, heated to 179 degrees\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> Yes\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> very white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> sweet, uniform, bright\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> medium-bodied, silky\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> unsalted butter, sweet, fruity\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, bright, crisp\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 4\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Clover Sonoma website maintains a \u003ca href=\"https://cloversonoma.com/where-to-buy/\">searchable list of products by zip code\u003c/a>.\u003c/p>\n\u003ch3>Saint Benoît Creamery Organic Jersey Whole Milk (cream-top)\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Vat-pasteurized to 145 degrees\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> golden, dark yellow, creamy\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> floral, cheesy, pleasantly gamey, savory\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> Full, rich, satiny\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> buttery, invitingly barnyardy, caramelized\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> long, pleasantly gamey\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 3\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Saint Benoît website maintains a \u003ca href=\"http://www.stbenoit.com/find-our-products/\">list of availability by state and region\u003c/a>.\u003c/p>\n\u003ch3>Humboldt Creamery Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes (specific information unavailable)\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> Yes\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> sweet, fruity, dessert-like\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> light, silky, chalky\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> sweet, brown sugar\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> dry, crisp, short\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 5\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Humboldt Creamery marketing director John Harrington reports that this milk is \"sold at Costco and independents throughout the Bay Area and Central Valley.\" (More specific information was not forthcoming.)\u003c/p>\n\u003cp>\u003cstrong>Claravale Raw Whole Milk \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> yellow, tan, golden\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> fresh, bright, floral, sweetly earthy\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> creamy, rich, plush\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> buttery, invitingly savory, umami\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> brown sugar, floral\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 2\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Claravale milk is available at the farm (call ahead), for online order at \u003ca href=\"https://claravalefarm.com/\">claravalefarm.com\u003c/a>, and through Dairy Delivery (707-778-9970) and Real Food Bay Area (408-835-9353). I purchased the milk at \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl West\u003c/a>.\u003c/p>\n\u003ch3>Organic Pastures Raw Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> pale yellow, golden\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> clean, bright, earthy\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> crisp, chalky, delicate\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> tangy, pleasantly barnyardy\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, dry, umami\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 2\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Organic Pastures website maintains a \u003ca href=\"https://www.organicpastures.com/find/\">searchable list of products by zip code.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_127686\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127686\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3477-new.jpg\" alt=\"Taste-testing the milk for flavor\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste-testing the milk for flavor \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dessert: Straus Organic Chocolate Milk\u003c/h2>\n\u003cfigure id=\"attachment_127720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3353-new.jpg\" alt=\"Straus Organic Chocolate Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus Organic Chocolate Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We threw in Straus' organic chocolate milk because we already knew we loved it. Head and shoulders above other brands on the market (yes, we've tried them all, unofficially), this relatively recent addition to the Straus lineup is made with cocoa powder from fair-trade organic cocoa beans grown in the Dominican Republic and homogenized whole milk. In the case of chocolate milk, homogenization helps to blend the cocoa powder into the cream and make the texture consistent throughout the bottle. Because there's no added emulsifiers or stabilizers, natural separation occurs. Just shake and serve, and don't let the kids drink it all! We've even heated it for easy hot chocolate.\u003c/p>\n\u003cfigure id=\"attachment_127689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127689\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3488-new.jpg\" alt=\"Straus chocolate milk ranked high for this taste-tester\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus chocolate milk ranked high for this taste-tester \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "If your family drinks milk, you'll want to read this guide to the sustainable whole milk choices available in the Bay Area, including two raw milks. Read to the end for an extra tip on the best chocolate milk your kids will ever taste.",
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"title": "Taste Test: Local, Sustainable Whole Milk From 6 Top California Dairies | KQED",
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"nprByline": "\u003ca href=\"https://www.kqed.org/author/kimwesterman\">Kim Westerman\u003c/a> (writer), \u003ca href=\"https://www.kqed.org/author/wendy-goodfriend\">Wendy Goodfriend\u003c/a> (photos/video)",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>If your family drinks milk, you'll want to read this guide to the sustainable whole milk choices available in the Bay Area, including two raw milks. Read to the end for an extra tip on the best chocolate milk your kids will ever taste.\u003c/em>\u003c/p>\n\u003cp>Humans have been consuming cow's milk since European dairy farmers developed a genetic adaptation that enabled them to digest lactase about 7,500 years ago. A high-protein, calorie-dense, versatile beverage, milk is a dietary staple for millions of Americans, and it's full of calcium and Vitamin D, to boot. Whether your kids drink it by the gallon or you just splash a bit on your oatmeal every morning, here's a handy guide to the best whole milk available in the Bay Area, with tasting notes for each.\u003c/p>\n\u003cp>While American milk consumption is down 37% since 1970, the USDA estimates that U.S. residents still consume an average of .8 cups per person each day. But despite recent medical research touting the nutritional benefits of full-fat dairy products, whole milk—the focus of this guide—is still out of favor, down to .24 cups per day, on average, for U.S. consumers.\u003c/p>\n\u003cp>This may not be the case, however, in the Bay Area, where there's a tremendous amount of competition among producers of the highest quality sustainable whole milk. We identified six brands that are widely available throughout the Bay Area that meet the criteria for this guide (both sustainable and full-fat) and also taste great, albeit in vastly different ways: \u003ca href=\"https://www.strausfamilycreamery.com\">Straus Family Creamery\u003c/a>, \u003ca href=\"https://cloversonoma.com\">Clover Sonoma\u003c/a>, \u003ca href=\"http://www.stbenoit.com\">Saint Benoît Creamery\u003c/a>, \u003ca href=\"https://www.humboldtcreamery.com\">Humboldt Creamery\u003c/a>, and two less widely available raw milks worth seeking out, from \u003ca href=\"https://claravalefarm.com/\">Claravale\u003c/a> and \u003ca href=\"https://www.organicpastures.com/\">Organic Pastures\u003c/a>.\u003c/p>\n\u003ch2>What Is Sustainable Milk?\u003c/h2>\n\u003cp>I began my research on local whole milk with a focus on organic, and then it became clear that some dairies go well beyond organic certification requirements, making significant contributions to sustainability. \"Sustainability\" is a vague word. It has no legal definition and so it's important to make subjective parameters clear. Given what is happening in California’s dairy industry, contributions to sustainability might include something as deceptively simple as reusable bottles or as obviously complex as carbon farming.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Most people think of organic certification as a baseline for sustainability, and all of the milks we've included in this guide are certified organic, except for one, the Claravale raw milk (whose rationale I'll discuss later). First, a brief primer on what organic means in the world of milk, and why it's important.\u003c/p>\n\u003ch2>What Is Organic Milk?\u003c/h2>\n\u003cp>USDA organic certification for all food products is complex and multi-faceted. For consumers, the three most important rules to know about certified organic milk are:\u003c/p>\n\u003cp>\u003cstrong>It must come from cows that...\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>graze on grass for a minimum of 120 days per year;\u003c/li>\n\u003cli>have never been treated with antibiotics; and\u003c/li>\n\u003cli>are fed 100% organic grains as supplements to their forage.\u003c/li>\n\u003c/ol>\n\u003cp>More detailed information is available at the \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Dairy%20-%20Guidelines.pdf\">U.S. Department of Agriculture (USDA)\u003c/a>.\u003c/p>\n\u003ch2>Other Contributions to Sustainability\u003c/h2>\n\u003cul>While organic farming practices are a big contribution to sustainability, as they safeguard the welfare of the animals as well as protect consumers from potentially harmful antibiotics, some dairy farmers in California are also upping the ante on sustainability in other ways:\n\u003cli>Paying farmers a premium\u003c/li>\n\u003cli>Recycling water\u003c/li>\n\u003cli>Carbon Farming/Regenerative Agriculture\u003c/li>\n\u003cli>Transparency\u003c/li>\n\u003c/ul>\n\u003cp>See below for information on contributions to sustainability made by each of the dairies featured in this story.\u003c/p>\n\u003ch2>Pasteurized, Homogenized, Both or Neither?\u003c/h2>\n\u003cp>When I was a kid, milk was \"pasteurized and homogenized,\" as if it were one word. But pasteurization and homogenization are two different processes.\u003c/p>\n\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Pasteurization\">\u003cstrong>Pasteurization\u003c/strong>\u003c/a>, invented by Louis Pasteur in the 19th century, involves the heating of (in this case) milk to kill microbes that might be harmful. (Raw milk advocates argue that this process kills good bacteria, as well, but that's a debate for another time.) The legal minimum temperature for pasteurization is 145 degrees. \"Ultra-pasteurized\" milk is heated to at least 280 degrees, a category that applies to none of the milks featured in this story.\u003c/p>\n\u003cp>\u003ca href=\"https://en.wikipedia.org/wiki/Homogenization_(chemistry)\">\u003cstrong>Homogenization\u003c/strong>\u003c/a> is the process of dispersing milkfat throughout the milk, preventing the cream from rising to the surface. Homogenization is primarily about appearance and texture, rather than health.\u003c/p>\n\u003cp>And now a bit about each dairy whose milk we tasted.\u003c/p>\n\u003ch3>Beyond Organic: Straus Family Creamery Is the Industry Leader in Sustainability\u003c/h3>\n\u003cfigure id=\"attachment_127718\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127718\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3415-new.jpg\" alt=\"Straus organic whole milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3415-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus organic whole milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Albert Straus is a lifelong dairy farmer and an industry leader where sustainability is concerned. The milk, yogurt, butter, sour cream and ice cream produced by \u003ca href=\"https://www.strausfamilycreamery.com/\">Straus Family Creamery\u003c/a> are all certified-organic products. But Straus goes far beyond organic. The glass bottles that some of their milk line is packaged in are first rinsed with recycled water before being sterilized. And because they use the rinse water to irrigate their pastures afterward, they use potassium-based cleaners that are good for the soil.\u003c/p>\n\u003cp>Straus buys 100% renewable electricity from \u003ca href=\"https://www.green-e.org/\">Green-e Energy certified\u003c/a> wind and solar power sources in California, through their partnership with \u003ca href=\"https://www.mcecleanenergy.org/100-renewable/\">Marin Clean Energy’s Deep Green Renewable Program\u003c/a>. And Straus' commitment to being a carbon-free business includes the use of LED lighting throughout the creamery, as well as energy-efficient cooling equipment, motors and monitors. They even offer plug-in electric-vehicle charging stations to their employees.\u003c/p>\n\u003cfigure id=\"attachment_127719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127719\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_2353-new-1.jpg\" alt=\"Straus Go Electric!\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2353-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus Go Electric! \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the most impressive feature of the Straus operation is its methane digester—a large pond (covered with a tarp) that converts organic waste from the cows into methane gas through the process of anaerobic digestion—that generates energy to power the farm. The digester has reduced methane emissions by more than 1,600 metric tons of greenhouse gases each year—the equivalent of eliminating the annual emissions from about 350 passenger cars. The ultimate aim of carbon farming is not just to reduce the pace of global warming, but to reverse it.\u003c/p>\n\u003cp>Straus was the first non-GMO-verified dairy in North America, and they test every load of feed to ensure that it is GMO-free.\u003c/p>\n\u003cp>Straus was also, by far, the most transparent of the dairies featured in this story, in terms of answering questions and sharing information about products and processes. They even invited us up to the creamery for a tour of the bottling line.\u003c/p>\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/wnyhs4gb3pQ'\n title='//www.youtube.com/embed/wnyhs4gb3pQ'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>In a lengthy interview, Albert Straus emphasized his commitment to transforming the dairy industry by way of all the sustainable initiatives his company has undertaken, and he's a local activist for dairy farmers, as well. He says that his life's work is to \"revitalize rural communities,\" and the nine dairy farms he works with in Marina and Sonoma counties get their checks hand-delivered by a company executive every quarter. Straus is currently advocating for dairy farmers in a \u003ca href=\"https://www.sfchronicle.com/opinion/openforum/article/Point-Reyes-lawsuit-settlement-harms-dairies-12760600.php\">dispute with Point Reyes National Seashore\u003c/a> over the presence of historic ranches and farms.\u003c/p>\n\u003cfigure id=\"attachment_127633\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127633\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_2342-new.jpg\" alt=\"Albert Straus being interviewed for this guide.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_2342-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Albert Straus being interviewed for this guide. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Clover Sonoma: Family and Philanthropy\u003c/h3>\n\u003cfigure id=\"attachment_127716\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127716\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3390-new.jpg\" alt=\"Clover Sonoma Organic Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3390-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clover Sonoma Organic Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://cloversonoma.com/\">Clover Sonoma\u003c/a> works with 27 family dairy farms based in Marin, Sonoma and Mendocino counties, 19 of which are organic. My request for an interview with CEO Marcus Benedetti was ignored, but Kristel Corson, vice president of marketing, offered some information that isn't readily available on the Clover Sonoma website.\u003c/p>\n\u003cp>Regarding Clover Sonoma's commitment to organic farming (Clover Sonoma also sells conventional milk), Corson says, \"We are proud that we made early inroads into organic, and we are committed to growing our organic milk product line. We pay all our farmers a premium to meet our quality standards as set through our \u003ca href=\"https://cloversonoma.com/elevating-dairy/\">Clover Promise of Excellence\u003c/a>. Our organic dairy farms receive higher compensation due to the organic certification process. We see continued consumer demand for organic dairy products and Clover is committed to supporting organic farming and giving consumers what they want.\"\u003c/p>\n\u003cp>Additional sustainability initiatives include certification by the American Humane Association in 2000, the first dairy to receive this distinction. Corson also says that the company was the first dairy to say no to the synthetic growth hormone rBST.\u003c/p>\n\u003cp>Clover Sonoma also donates 5% of its profits to food banks, education non-profits, and other community organizations.\u003c/p>\n\u003ch3>Saint Benoît Offers Organic Milk From All-Jersey Cows\u003c/h3>\n\u003cfigure id=\"attachment_127715\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127715\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3377-new.jpg\" alt=\"Saint Benoît Organic Jersey Cow Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3377-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Saint Benoît Organic Jersey Cow Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.stbenoit.com/\">Saint Benoît\u003c/a> organic whole milk is made from 100% Jersey cows. Jersey cows produce milk with the highest content of milk-fat, giving it a creamy yellow appearance (see tasting notes below). Elyzabeth Dehapiot, marketing director for Saint Benoît, didn't speak to any of my questions about production, but did underscore the company's commitment to full-fat organic milk: \"The company was way ahead of its time, as all-Jersey milk has been used since the company's founding in 2004. Back in the early 2000s it was probably ‘off-trend’ to produce a full-fat milk. But the founders (Benoît and David de Korsak) had one objective, to keep it pure and simple.\"\u003c/p>\n\u003cp>The company used to sell this milk in returnable glass bottles, but no longer offers this option. However, the glass packaging remains reusable and recyclable.\u003c/p>\n\u003ch3>Get Humboldt Creamery Organic Whole Milk at Costco\u003c/h3>\n\u003cfigure id=\"attachment_127714\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127714\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3365-new.jpg\" alt=\"Humboldt Creamery Organic Whole Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3365-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Humboldt Creamery Organic Whole Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Though I was able to reach Humboldt Creamery's marketing director, John Harrington, after multiple attempts, he was unwilling to provide me any information about the processing of the creamery's milk, beyond that \"our pasteurization temperature meets the legal definition\" and that \"our cow breeds are mostly Holstein, Jersey and cross-breeds.\"\u003c/p>\n\u003cp>Despite the company's lack of accessibility, \u003ca href=\"https://www.humboldtcreamery.com/\">Humboldt Creamery's\u003c/a> organic whole milk is a quality product that is available at Bay Area Costco stores.\u003c/p>\n\u003ch2>Controversy Aside, Raw Milk Is Delicious\u003c/h2>\n\u003cp>Raw milk is distinguished by its being unpasteurized, a controversial subject, to say the least. Advocates argue that there are more nutrients in raw milk than in pasteurized, and that they're more bioavailable. There can also be risks to consuming raw milk because of potentially harmful bacteria, but advocates assert that they're no greater than that of any unprocessed food. I think of raw milk like I do sushi; I'll happily consume it if its lineage is traceable, as is the case with both raw milks featured here. I'll leave the debate over nutrition and safety to the experts, but it's important to note that both the USDA and the California Department of Food and Agriculture have bacteriological standards that must be met in order for raw milk to be legally sold, and \u003ca href=\"https://www.cdfa.ca.gov/ahfss/Milk_and_Dairy_Food_Safety/Milk_Standards.html\">California's standards\u003c/a> are significantly higher than federal guidelines.\u003c/p>\n\u003ch3>Claravale Raw Milk: Intentionally Not Organic-Certified, Decidedly Sustainable\u003c/h3>\n\u003cfigure id=\"attachment_127717\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127717\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3396-new.jpg\" alt=\"Claravale Raw Pure Jersey Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3396-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Claravale Raw Pure Jersey Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://claravalefarm.com/\">Claravale Farm\u003c/a>, in Panoche (San Benito County), made the decision not to get organic certification because they feel that organic regulations are too strict in some ways and not strict enough in others. The company's website goes to great lengths to \u003ca href=\"https://claravalefarm.com/pages/about-us\">explain their philosophy\u003c/a>, but here's the gist: They do not use any pesticides in their feed or antibiotics for their cows, nor do they use any GMO feeds or bovine growth hormone. Further, they don't bottle milk from any dairy other than their own, which means their milk production is quite small, but they can oversee every aspect of it.\u003c/p>\n\u003cp>Claravale also sells its products directly to consumers, which eliminates extra handling by distributors. Their all-Jersey milk is packaged in returnable glass bottles.\u003c/p>\n\u003cp>One of the most fascinating efforts around sustainability being promoted by Claravale is its offer of heifers for grazing in your own backyard, allowing you to produce your own raw milk, completely unimpeded by processing, or even handling. If you have the right conditions for grazing, you can \u003ca href=\"https://claravalefarm.com/pages/backyard-family-milk-cows-available\">purchase a cow from Claravale for $2,500\u003c/a>.\u003c/p>\n\u003ch3>Organic Pastures Offers Widely Available Organic-Certified Raw Milk\u003c/h3>\n\u003cfigure id=\"attachment_127713\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127713\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3361-new.jpg\" alt=\"Organic Pastures Raw Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3361-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Organic Pastures Raw Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.organicpastures.com/\">Organic Pastures\u003c/a>, based in Fresno, is a fourth-generation, family-owned farm that is organic-certified and has also earned Certified Humane status. All of the farm's operations involve recycling the water back into the soil, and the farm is also solar-powered.\u003c/p>\n\u003cp>For further safety assurance, the company was the first to develop and implement a comprehensive Risk Analysis Management Program (RAMP). They collect 20 unique samples from each milk lot ID, then combine the separate samples into one composite to be sent to all three available testing labs. Each lot ID must be cleared of E. coli 0157:H7 and other bad bacteria by all three labs prior to distribution.\u003c/p>\n\u003ch2>The Taste Test: Many Milks, Many Sensory Experiences\u003c/h2>\n\u003cfigure id=\"attachment_127681\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127681\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3462-new.jpg\" alt=\"The Taste Test\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3462-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Taste Test \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As a sensory analyst in a coffee lab, a licensed \u003ca href=\"https://www.kqed.org/bayareabites/112633/what-is-the-q-grader-coffee-system-and-what-does-it-mean-for-your-morning-cup\">Q grader\u003c/a>, certified sommelier, and wine and coffee writer, I spend a lot of time coming up with language for how to describe beverages, though I'd never conducted a formal tasting of milks before this one. I designed a tasting of these six milks to include my two kids, as well as two adult tasters who could offer their perceptions to readers. I made the structure of the tasting as simple as possible in order to cover the range of aromas, flavors and textures the average milk-drinker will experience, without getting too technical. The categories we evaluated, in a blind tasting in which all the milks were room temperature, are: color, aroma, mouthfeel, flavor and aftertaste.\u003c/p>\n\u003cfigure id=\"attachment_127683\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3465-new.jpg\">\u003cimg class=\"size-full wp-image-127683\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3465-new.jpg\" alt=\"The milk rating system for the taste test\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3465-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The milk rating system for the taste test \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lastly, I asked our tasters to rate each \u003cstrong>milk's sweetness on a scale of 1-5\u003c/strong> (five being the sweetest). From what I was able to glean about pasteurization (for the four milks that were pasteurized), a higher level of perceived sweetness seems to correspond with higher degrees of pasteurization. You should read this according to your own palate's threshold for sugar. For example, I don't like super-sweet beverages, so Humboldt Creamery tastes like dessert to me; I prefer the 2-3 range of sweetness, which is more balanced (3) and even savory-leaning (2). So, these sweetness ratings (an average of all tasters) is not evaluative, but rather descriptive and, in comparison with other milks on the table, intended to help steer you toward a milk you'll enjoy.\u003c/p>\n\u003cfigure id=\"attachment_127684\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3468-new.jpg\">\u003cimg class=\"size-full wp-image-127684\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3468-new.jpg\" alt=\"Testing for aroma\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3468-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Testing for aroma \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Instead of a competition, I approached this as a sensory exploration, and here's what our tasters had to say.\u003c/p>\n\u003ch3>Straus Organic Whole Milk (glass bottle, cream-top)\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes, heated to 170 degrees for 18 seconds\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> golden white, off-white, creamy white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> clean, crisp, rich\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> velvety, rich, viscous\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> balanced, sweetly earthy, floral\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, brisk, light, lingering\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 3\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Available at more than 25 retailers throughout the Bay Area (and many farmers' markets). The Straus website maintains a \u003ca href=\"https://www.strausfamilycreamery.com/find-our-products/\">searchable list of products by zip code\u003c/a>.\u003c/p>\n\u003ch3>Clover Sonoma Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes, heated to 179 degrees\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> Yes\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> very white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> sweet, uniform, bright\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> medium-bodied, silky\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> unsalted butter, sweet, fruity\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, bright, crisp\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 4\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Clover Sonoma website maintains a \u003ca href=\"https://cloversonoma.com/where-to-buy/\">searchable list of products by zip code\u003c/a>.\u003c/p>\n\u003ch3>Saint Benoît Creamery Organic Jersey Whole Milk (cream-top)\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Vat-pasteurized to 145 degrees\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> golden, dark yellow, creamy\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> floral, cheesy, pleasantly gamey, savory\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> Full, rich, satiny\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> buttery, invitingly barnyardy, caramelized\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> long, pleasantly gamey\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 3\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Saint Benoît website maintains a \u003ca href=\"http://www.stbenoit.com/find-our-products/\">list of availability by state and region\u003c/a>.\u003c/p>\n\u003ch3>Humboldt Creamery Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> Yes (specific information unavailable)\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> Yes\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> white\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> sweet, fruity, dessert-like\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> light, silky, chalky\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> sweet, brown sugar\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> dry, crisp, short\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 5\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Humboldt Creamery marketing director John Harrington reports that this milk is \"sold at Costco and independents throughout the Bay Area and Central Valley.\" (More specific information was not forthcoming.)\u003c/p>\n\u003cp>\u003cstrong>Claravale Raw Whole Milk \u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> yellow, tan, golden\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> fresh, bright, floral, sweetly earthy\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> creamy, rich, plush\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> buttery, invitingly savory, umami\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> brown sugar, floral\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 2\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> Claravale milk is available at the farm (call ahead), for online order at \u003ca href=\"https://claravalefarm.com/\">claravalefarm.com\u003c/a>, and through Dairy Delivery (707-778-9970) and Real Food Bay Area (408-835-9353). I purchased the milk at \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl West\u003c/a>.\u003c/p>\n\u003ch3>Organic Pastures Raw Organic Whole Milk\u003c/h3>\n\u003cul>\n\u003cli>\u003cstrong>Pasteurized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Homogenized:\u003c/strong> No\u003c/li>\n\u003cli>\u003cstrong>Color:\u003c/strong> pale yellow, golden\u003c/li>\n\u003cli>\u003cstrong>Aroma:\u003c/strong> clean, bright, earthy\u003c/li>\n\u003cli>\u003cstrong>Mouthfeel:\u003c/strong> crisp, chalky, delicate\u003c/li>\n\u003cli>\u003cstrong>Flavor:\u003c/strong> tangy, pleasantly barnyardy\u003c/li>\n\u003cli>\u003cstrong>Aftertaste:\u003c/strong> clean, dry, umami\u003c/li>\n\u003cli>\u003cstrong>Sweetness:\u003c/strong> 2\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Where to Buy:\u003c/strong> The Organic Pastures website maintains a \u003ca href=\"https://www.organicpastures.com/find/\">searchable list of products by zip code.\u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_127686\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127686\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3477-new.jpg\" alt=\"Taste-testing the milk for flavor\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3477-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Taste-testing the milk for flavor \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Dessert: Straus Organic Chocolate Milk\u003c/h2>\n\u003cfigure id=\"attachment_127720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3353-new.jpg\" alt=\"Straus Organic Chocolate Milk\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3353-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus Organic Chocolate Milk \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We threw in Straus' organic chocolate milk because we already knew we loved it. Head and shoulders above other brands on the market (yes, we've tried them all, unofficially), this relatively recent addition to the Straus lineup is made with cocoa powder from fair-trade organic cocoa beans grown in the Dominican Republic and homogenized whole milk. In the case of chocolate milk, homogenization helps to blend the cocoa powder into the cream and make the texture consistent throughout the bottle. Because there's no added emulsifiers or stabilizers, natural separation occurs. Just shake and serve, and don't let the kids drink it all! We've even heated it for easy hot chocolate.\u003c/p>\n\u003cfigure id=\"attachment_127689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127689\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3488-new.jpg\" alt=\"Straus chocolate milk ranked high for this taste-tester\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3488-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Straus chocolate milk ranked high for this taste-tester \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Buzzy Valencia Street Gets a Swinging 60s Addition With The Beehive’s Debut",
"title": "Buzzy Valencia Street Gets a Swinging 60s Addition With The Beehive’s Debut",
"headTitle": "New Restaurants 2018 | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>The Beehive is a groovy trip back to the 60s in the Mission’s former Range location\u003c/em>\u003c/p>\n\u003cp>Is there such a thing as “groovy cuisine”? I’m not talking about psychedelic-themed Ben and Jerry’s ice cream flavors or anything inspired by Austin Powers, like a \u003ca href=\"https://la.eater.com/2018/3/27/17165944/austin-powers-bar-glendale-electric-pussycat-coming\">pop-up bar\u003c/a> that is currently open in Los Angeles. Though the groovy 1960s overlapped greatly with the peak of hippie cuisine, a genre that recently was covered extensively by local food writer Jonathan Kauffman in \u003ca href=\"https://www.kqed.org/forum/2010101863775\">Hippie Food\u003c/a>, brown rice and mung bean sprouts aren’t groovy. \u003c/p>\n\u003cp>The term obviously has a 1960s connotation but it also evokes the same upbeat and positive manner of New Orleans’ relentless “let the good times roll” mentality. In other words, “groovy cuisine” should balance both a mindset of optimism in difficult times and a reference to a certain time period. You’ll find both gloriously in harmony at The Beehive, the Mission’s swinging and shiny new imbibing destination with equally noteworthy food. \u003c/p>\n\u003cfigure id=\"attachment_127551\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4413-new.jpg\" alt=\"The Beehive exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127551\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Beehive exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127478\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3521-new.jpg\" alt=\"The Beehive interior lounge area\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127478\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Beehive interior lounge area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let’s be honest--nobody wants to go to a restaurant and actually order a glass of artificial powder and water. Or spam from the can. Or stacks of Ritz crackers from the cardboard box. Or another listless fondue with stale bread and sad vegetables for dipping. Or Swedish meatballs unless you’re desperate at Ikea. \u003c/p>\n\u003cp>All of these retro favorites, some specifically from the 1960s and others just mid-20th general food items, became so untrendy after that time period that newer generations have grown to embrace them and seek to make them trendy again. It’s the circle of canned food and powdered drinks life. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Local bars with strong food programs (Trick Dog, True Laurel, The Douglas Room, \u003ca href=\"https://www.kqed.org/bayareabites/126982/berkeley-classic-henrys-scores-a-touchdown-with-new-teams-menu-and-design-changes\">Henry’s\u003c/a> to name just a few) have tackled the subject of “bar food” with gusto and created a now ubiquitous “elevated bar food” genre that lifts up patty melts and chicken wings in the same way that pizza and meatloaf were given needed tweaks around the Bay Area by chefs during the comfort food craze of five to ten years ago. \u003c/p>\n\u003cp>The Beehive aims to elevate 1960s cocktail party hors d’oeuvres but really extends from that by offering a mélange of those oft-forgotten classic (crudité with dip; pigs in a blanket; shrimp cocktail), general bar food given a twist (sliders; deviled eggs), and also period staples like fondue and Americanized Chinese food that could have been served in the 1960s at school cafeterias, football tailgates or eaten on a random night at home with David Cassidy and Shirley Jones on the TV. \u003c/p>\n\u003cfigure id=\"attachment_127537\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4284-new.jpg\" alt=\"Trio of Deviled Eggs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trio of Deviled Eggs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These are all retro staples that have been fine-tuned, rethought and spruced up with a contemporary chef’s emphasis on higher quality, fresher ingredients. \u003c/p>\n\u003cfigure id=\"attachment_127539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4301-new.jpg\" alt=\"House-made “Spam” Rillette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">House-made “Spam” Rillette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For example, there’s a plate of housemade “spam” rillette with pineapple chutney and “Ritz crackers” ($10) alongside Swedish meatballs ($11) on the “bites” menu. To change up the former, “spam” is a wedge of pork shoulder and bacon that really does have spam’s earthy-meaty flavor profile but exchanges the real thing’s blubbery, watery consistency, for the force meat-evoking, almost mousse-like texture that you’d expect of a typical pork or salmon rillettes. Those “Ritz crackers” are made in a pasta maker and have the buttery mouth feel of the real crackers without the harsh salt blast of each bite.\u003c/p>\n\u003cfigure id=\"attachment_127531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4221-new.jpg\" alt=\"Swedish Meatballs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Swedish Meatballs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To improve the latter, The Beehive’s gluten-free meatballs skip the frequently cloying addition of breadcrumbs in the mix and have a pleasant balance of 60% pork and 40% beef, so they’re tender and perky but also have some juiciness to them like a burger at Nopa. Each meatball has some deft seasoning from ginger and nutmeg and resides in a pool of creamy gravy that boasts some unexpectedly intense beefy flavor to it. Following the cocktail party motif, the three meatballs each have a fondue stick in them. The witty catch is that each meatball is pretty massive, so there’s a caveman eating a turkey leg vibe to tackling one of these in one mammoth bite. \u003c/p>\n\u003cp>Are oversized Swedish meatballs proper cocktail party food? Definitely not but it’s pretty funny to imagine Don Draper tackling one with a Manhattan in his other hand.\u003c/p>\n\u003cp>Amongst the \u003ca href=\"https://www.thebeehivesf.com/cocktails\">dozen cocktails\u003c/a>, the “Gemini” (all cocktails are $13) is a smooth, not too icy slushie centered on housemade “Tang” with manzanilla sherry and, yet another trendy-untrendy-trendy again stalwart, Ketel One vodka. It tastes like…real Tang with the pronounced saline kick that is manzanilla sherry’s trademark. Honestly, it’s fascinating how dead-on the flavor of this “Tang” really is compared to the chemical-laden one but you can also taste the freshness of having real oranges involved.\u003c/p>\n\u003cfigure id=\"attachment_127575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3964-new.jpg\" alt=\"Gemini cocktail\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-127575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gemini cocktail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Beehive’s period-specific vision is so sharply defined and the research and development must have been so daunting (an estimated 40 pounds of cheese were used for fondue experimenting) that you know The Beehive can’t be the product of industry rookies. And, it isn’t. \u003c/p>\n\u003cp>The bar is in the same venerable venue on Valencia next to the Mission Playground and Pool that housed the game-changing restaurant, Range, for a dozen years until its closing on New Year’s Eve of 2016. With Delfina and the original Slanted Door, Range helped transform the Mission into the dining juggernaut and frontline of gentrification neighborhood that it is today. Range’s chef and co-owner Phil West shares Partner duties at The Beehive with another celebrated chef, Arnold Eric Wong, and one of the city’s design maestros, Steve Werney. Hang with us as we breakdown the connections that make Wong and West seems like the well-connected Kevin Bacon’s of San Francisco restaurants. \u003c/p>\n\u003cfigure id=\"attachment_127515\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4014-new.jpg\" alt=\"Partner/Chef Phil West in front of The Beehive\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127515\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Partner/Chef Phil West in front of The Beehive \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127576\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3944-new.jpg\" alt=\"Partner/Chef Arnold Eric Wong\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Partner/Chef Arnold Eric Wong \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4334-new.jpg\" alt=\"Partner/Designer Steve Werney\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Partner/Designer Steve Werney \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wong, a Haight Ashbury native and now Berkeley resident, opened EOS in Cole Valley (a highly regarded Asian fusion restaurant at the peak of that trend in the late 1990s) and was the founding chef and partner of SoMa’s celebrated Bacar in the early 2000s. West met Wong at Bacar and the two separated for West to open Range with his wife, Cameron (whom he also met at EOS). Werney made a name for himself separately with the award-winning design of 25 Lusk but joined this duo and esteemed bar star Carlos Yturria (who met West and Wong at Bacar) for a formidable partnership quartet to open The Treasury, in the FiDi, in 2015. \u003c/p>\n\u003cp>The team’s set-up is different from almost any other bar or restaurant. You now know about the three partners but they also work in myriad forms with a full-time chef, general manager and lead bartender, all of whom have their own ideas and work together with the partners to fully complete the experience. It’s an unusual set of checks and balances for a bar or restaurant. \u003c/p>\n\u003cp>Wong is a trained pastry chef, in addition to being one of the city’s A-list general chefs. So, he’ll consult on everything from the seasoning for the meatballs to butter in a pie crust to making the gums and syrups for the cocktails. West will offer thoughts on food but also does number crunching, design advice and, when necessary, sweep leaves from the entryway. They are heavily involved mentors who really let general manager Tristen Philippart de Foy (brought over from The Treasury), chef Byron Gee (The Rotunda at Neiman Marcus) and lead bartender Emilio Salehi (an under 30-years old cocktail-making prodigy who has worked at Whitechapel, Mourad and The Treasury) do the day-to-day work.\u003c/p>\n\u003cfigure id=\"attachment_127479\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3544-new.jpg\" alt=\"General Manager Tristen Philippart de Foy at the back bar\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127479\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">General Manager Tristen Philippart de Foy at the back bar \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127583\" class=\"wp-caption aligncenter\" style=\"max-width: 1509px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4166-new1.jpg\" alt=\"Chef Byron Gee in The Beehive's open kitchen\" width=\"1509\" height=\"1280\" class=\"size-full wp-image-127583\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1.jpg 1509w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-160x136.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-800x679.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-768x651.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-1020x865.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-1200x1018.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-1180x1001.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-960x814.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-240x204.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-375x318.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-520x441.jpg 520w\" sizes=\"(max-width: 1509px) 100vw, 1509px\">\u003cfigcaption class=\"wp-caption-text\">Chef Byron Gee in The Beehive's open kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3938-new.jpg\" alt=\"Lead Bartender Emilio Salehi\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127507\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lead Bartender Emilio Salehi \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you frequent The Treasury and dined at Range, you’ll see how there’s a distinct style that has emerged in making each venue a consistently likeable place. They have upbeat vibes but aren’t trying to be hip or innovative. The Treasury is a glamorous, celebratory space with no attitude. Range was equal parts high-end and relaxed. You could wear a suit and tie or jeans and a t-shirt to both. Drinks at The Treasury by Yturria and at Range (many of its ex-bartenders have gone on to prominent roles like Jeff Lyons at The Third Rail in the Dogpatch) are clean and exciting, but never wild. That connecting line continues to the food, whether it’s Wong’s albacore and Roncevaux cheese tuna melt at The Treasury or West’s beloved coffee-rubbed pork shoulder at Range. \u003c/p>\n\u003cp>Salehi says he aims for “approachable cocktails that are also cocktails for cocktail drinkers.” That concept pretty much sums up the unifying dining and drinking experiences created at Range and The Treasury, and now at The Beehive: approachable, high quality and clever.\u003c/p>\n\u003cfigure id=\"attachment_127504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3897-new.jpg\" alt=\"The Beehive cocktails (L to R): Thunderbird, Ipanema Gold, Bikini Drifter, Rising Sun\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127504\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Beehive cocktails (L to R): Thunderbird, Ipanema Gold, Bikini Drifter, Rising Sun \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of approachable but completely refashioned drinks, we’ve come this far and not mentioned the one part of The Beehive that, ahem, has created the most opening buzz. At its core, the “Bikini Drifter” is a piña colada. For the Instagram crowd and novelty drink seekers, it’s the purple drink. To the cocktail professional, it’s a fascinating study of a frothy, tropical cocktail with a bizarre \u003ca href=\"https://en.wikipedia.org/wiki/Falernum\">falernum\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_127500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3847-new.jpg\" alt=\"Lead Bartender Emilio Salehi puts the finishing touches on the Bikini Drifter\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-127500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lead Bartender Emilio Salehi puts the finishing touches on the Bikini Drifter \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salehi wanted to express the intensity of the \u003ca href=\"https://en.wikipedia.org/wiki/Nuclear_testing_at_Bikini_Atoll\">Bikini Atoll\u003c/a> atomic bomb testing program of the mid 20th century and the striking colors of the lagoon surrounding it. So, he makes a falernum (a low ABV rum-based syrup) with anchan (butterfly pea flower), chamomile and hibiscus that combines to give a purple-hued jolt when poured onto the frothy drink’s coconut-pineapple-rum-tequila body built on ice pebbles. The syrup eventually collects at the bottom and does have a bit of a mushroom cloud appearance in its tall piña colada glass with the white part of the cocktail rising above the purple.\u003c/p>\n\u003cp>https://youtu.be/x5-91NB7BqI\u003c/p>\n\u003cp>The “Ipanema Gold” isn’t just another play on a Caipirinha. Salehi was a saxophone player while growing up and an avid fan of mid-century Brazilian Bossa Nova music, so he wanted something fun and unexpected with cachaça as the base. Then Salehi adds a mango gum (made by Wong) that incorporates galangal and makrut leaf lime. It’s vital to the drink like how a sauce might finish a duck entrée—a culinary mentality transferred to cocktail designing that Salehi learned from the many talented cooks at Mourad. The drink is rounded out by yogurt liqueur and a lemon and lime zest garnish that represents—you got it—the flag of Brazil. \u003c/p>\n\u003cp>https://youtu.be/pFqpHOJ2pCE\u003c/p>\n\u003cfigure id=\"attachment_127554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8475-new.jpg\" alt=\"Ipanema Gold cocktail\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127554\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ipanema Gold cocktail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a fun nod to San Francisco cocktail history, a pair of cocktails are named for the gay bars that existed in this venue before it was Range: the “Fickle Fox” (a smooth, boozy sipper of cognac, Cappelletti liqueur, Gran Classico and Cocchi di Torino vermouth) and the “Crystal Pistol” (a refreshing, bubbly ensemble of vodka, limoncello, Suze liqueur, sparkling wine and soda). \u003c/p>\n\u003cp>Towing the line between citrusy-light and spirit-centric, The Beehive’s egg white sour is the gin-based “Beauty Mark” with a distinct cardamom flavor, enhanced by tangerine, cacao and lime. The “Thunderbird” also resides in this category with the bar’s private barrel Avion Reposado tequila serving as the base for a bergamot thyme marmalade (again, made by Wong, using sous vide techniques), passion fruit, Campari, lime, and tonic. For the namesake “The Beehive” cocktail, sarsaparilla honey adds root beer’s malty-vanilla notes to counter the herbs of Botanist gin and the aggressive spice of ginger.\u003c/p>\n\u003cfigure id=\"attachment_127495\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3698-new.jpg\" alt=\"Thunderbird cocktail\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127495\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Thunderbird cocktail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>https://youtu.be/TSv_t1NwGWg\u003c/p>\n\u003cp>Like The Treasury, The Beehive uses a lot more sherry (Yturria is the city’s sherry guru) and vermouth than your average cocktail bar. Inspired by \u003ca href=\"https://en.wikipedia.org/wiki/Peanut_butter,_banana_and_bacon_sandwich\">Elvis’ beloved sandwich of choice\u003c/a>, the “Hound Dog” uses an oloroso sherry-vermouth blend to balance out peanut-washed bourbon, served on a large rock, and garnished with a caramelized banana chip. The Beehive puts together its own vermouth blend from a pair of vermouths and an amaro to use in many off-menu classic cocktail standards. It also appears on the menu in the “Rising Sun,” a dense, layered rendition of a scotch Manhattan served up in a \u003ca href=\"https://www.diffordsguide.com/encyclopedia/329/cocktails/cocktail-glassware\">Nick & Nora glass\u003c/a> (very “Mad Men,” indeed) with pear brandy, Licor 43 from Spain and Dewar’s scotch, a staple of that time period. \u003c/p>\n\u003cfigure id=\"attachment_127498\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3818-new.jpg\" alt=\"Rising Sun cocktail\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127498\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rising Sun cocktail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Outside of cocktails, there is a selection of high balls, led by a Suntory Whisky toki served from a machine by the bar. Guests will also find four beers on tap and 11 wines poured by-the-glass. If you’re really looking for the best wine, the ones to get are amongst the 10 bottles like a Selbach Oster Riesling Kabinett or Young Inglewood’s Cabernet Sauvignon from one of the Napa Valley’s most exciting young wineries. \u003c/p>\n\u003cp>All of these cocktail details mean that The Beehive really is first and foremost a bar, right? Yes and no. It really is hard to tell if this is a bar-restaurant or a restaurant-bar. Take your pick.\u003c/p>\n\u003cp>Outside of fondue, \u003ca href=\"https://www.thebeehivesf.com/bites\">the food menu\u003c/a> is composed of what it calls “bites” and each plate really would be the definition of “small plates” at all the neighborhood restaurants around town who focus on that sharing is caring style of eating. It’s a pretty simple menu layout, being split in five categories: meat, sea, snacks, veggie and fondue. The Swedish meatballs and spam rillettes share “meat” space with the signature food item from The Treasury—puff pastry-wrapped sausages by Meat by Pete (a local butcher who has worked extensively with Foreign Cinema) that are a faithful but improved rendition of pigs in a blanket ($9) with Mendocino mustard for dipping.\u003c/p>\n\u003cfigure id=\"attachment_127542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4319-new.jpg\" alt=\"Treasury Pigs in a Blanket\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Treasury Pigs in a Blanket \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>From the “sea,” guests can opt for a puffy batter-fried fish and tartar sauce slider ($5); sake-steamed mussels with Thai chilis ($15); and a Mission shrimp cocktail ($13) with avocado that is like the marriage of ceviche and shrimp cocktail. \u003c/p>\n\u003cfigure id=\"attachment_127547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4340-new.jpg\" alt=\"Mission Shrimp Cocktail\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-127547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mission Shrimp Cocktail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Crudité ($10) is far more exciting than it sounds with various vegetables ready to be dunked in a bright green goddess dip. The other “veggie” dishes are more contemporary or seasonal in spirit with roasted beets, Bellwether Farms ricotta and a pistachio-based dukkha spice and nut blend ($9) channeling the former and charred asparagus with dashi aioli ($13) representing the latter.\u003c/p>\n\u003cfigure id=\"attachment_127541\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4314-new.jpg\" alt=\"Crudité\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127541\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crudité \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8552-new.jpg\" alt=\"Roasted Beets with Pistachio Dukkha and Bellwether Farms Ricotta\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127557\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted Beets with Pistachio Dukkha and Bellwether Farms Ricotta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Snacks” include beef tallow-fried French fries with ketchup and mayonnaise ($8); French onion powder-dusted popcorn ($4); rock shrimp-stuffed egg foo young fritters ($11); and a trio of deviled eggs ($5) that features a scotch egg-like fried one, a fiery Tabasco-laced one, and a more conventional styled egg.\u003c/p>\n\u003cp>The pair of fondues ($26 for a small, $40 for a large) arrive in vessels that look like the turret of a castle. One fondue base is a bright, slightly funky aged cheddar mix with piquillo pepper and mezcal. The other is a little more traditional but more nutty and earthy thanks to Kaltbach cave-aged cheese from Switzerland and a subtle hit of barnyard flavor from saison beer added to the mix. Each fondue comes with cubes of Bakers of Paris bread, potatoes and broccoli (beware, the last one drips lots of cheese since it isn’t an absorber!). \u003c/p>\n\u003cfigure id=\"attachment_127532\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4236-new.jpg\" alt=\"Fondue: Aged Cheddar Cheese, Piquillo Pepper and Mezcal\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fondue: Aged Cheddar Cheese, Piquillo Pepper and Mezcal \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fondue almost could carry The Beehive by itself but it’s not the reason that almost the entire 2,300-square foot space is a striking gold color, which, if you squint is kind of the same shade of yellow as melted cheddar. Honey and honeycomb are the inspiration for the gold theme that Werney and his co-workers at a shared Mission studio, Floriana Interiors, used to design The Beehive. \u003c/p>\n\u003cp>If you ever visited Range, you’ll recognize the narrow three-part configuration of The Beehive. The front part is the main bar for 13 guests with lots of natural light streaming in. Side-by-side barstool seating for 10 with a thin bar ledge runs along the wall opposite the bar.\u003c/p>\n\u003cfigure id=\"attachment_127602\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3650-new.jpg\" alt=\"The front bar at The Beehive\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127602\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The front bar at The Beehive \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A central corridor features high-top communal seating for 20, the restrooms and the open kitchen. What previously was Range’s main dining room is now the lounge with its own bar, couch-like seating for 50 and an intimate, dimly lit vibe. It still has just one tiny window slit that makes guests feel like they’re in a secluded bunker. With shiny walnut ceiling panels and candles on each table, dare we say it’s one sexy lounge. If you’re on a first date, stick to the front room. If it’s the third date—the lounge it is. If you’re on a double date with some friends, reserve the soon-to-open “\u003ca href=\"https://www.thebeehivesf.com/honeycomb-hideout-1\">Honeycomb Hideout\u003c/a>,” a discreet booth in the middle corridor that is hidden by a velvet curtain à la the secret booths at Sam’s Grill. The booked ahead experience will be separate from the main bar menu, with paired bites and drinks served in vintage cocktail trolleys. \u003c/p>\n\u003cfigure id=\"attachment_127486\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3603-new.jpg\" alt=\"Central corridor features high-top communal seating\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127486\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Central corridor features high-top communal seating \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127482\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3581-new.jpg\" alt=\"Restroom\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127482\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Restroom \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127488\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3615-new.jpg\" alt=\"Honeycomb Hideout\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127488\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Honeycomb Hideout \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The front room boasts a gorgeous golden honeycomb-themed, brass-studded three-dimensional wall and all sorts of other gold flourishes from the cocktail shakers to the trim on the lamps to “The Beehive” logo emblazoned in handsome cursive above the center of the bar. More honeycomb flourishes in the lounge as a blue and gold glass overlay over mirrored walls. Werney made all sorts of custom furnishings and touches for both rooms that show the same whimsical touch that got 25 Lusk Esquire’s Best New Restaurant Design honor in 2011 (and \u003ca href=\"https://www.sfgate.com/news/article/President-Obama-Twenty-Five-Lusk-San-Francisco-8323330.php\">President Obama’s approval\u003c/a>), like marine blue-topped coffee tables for the lounge and pegboard above the front bar that curiously also looks like honeycomb in a more abstract way. He also managed to create a quartz-topped bar and its red leather bumper that is spacious enough and comfortable enough that guests can actually linger here for a couple rounds, dig into fondue, and not feel claustrophobic or make a mess on neighbors. \u003c/p>\n\u003cp>The smallest of decor details are pretty impressive, too. West collected lots of second hand art and items for Range and some have also carried over to The Beehive, like an old blood bank from Buffalo, New York that now holds mid-century soda bottles and stubby Coors bottles. The glass cocktail stirrers at the bar are actually re-purposed Botanist gin bottles given to Salehi by his friend who works with the brand. Each one lists the botanicals used in the gin. Don’t even try to memorize them unless you’re on a second martini.\u003c/p>\n\u003cfigure id=\"attachment_127480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3557-new.jpg\" alt=\"An old blood bank from Buffalo, New York that now holds mid-century soda bottles and stubby Coors bottles\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-127480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An old blood bank from Buffalo, New York that now holds mid-century soda bottles and stubby Coors bottles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After a few rounds of drinks and enough bites to be considered dinner, or at least tide you over until dinner, it’s time to think about \u003ca href=\"https://www.thebeehivesf.com/dessert\">dessert\u003c/a>. The fondue theme continues, of course, with that present day staple of weddings and prom dances: chocolate fondue with fruits and other dipping treats ($25). There’s a seasonal boozy float ($15) because, hey, this was the time period when root beer floats were a staple but a little booze seems more appropriate at a celebratory bar than root beer.\u003c/p>\n\u003cp>The final sweet option is a fitting conclusion for a bar that recently opened in this time of turbulence and has a theme looking back on a period of deep division and unrest. Pineapple upside-down cake ($8) is fun and tropical, while also being chaotic and turned upside-down. Challenging times make us feel like life is upside-down and we seek any retreat that provides us a dose of fun — even if it’s just slices of pineapple representing an island getaway.\u003c/p>\n\u003cfigure id=\"attachment_127550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4375-new.jpg\" alt=\"Pineapple Upside-down Cake\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127550\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pineapple Upside-down Cake \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Uncertainty creates a need to escape and forget the upside-down world outside. For that, we now have The Beehive. It’s not fake news that Tang and fondue are groovy again in San Francisco. \u003c/p>\n\u003cfigure id=\"attachment_127513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3972-new.jpg\" alt=\"Most of The Beehive Crew (L to R): general manager Tristen Philippart de Foy, lead bartender Emilio Salehi, partner/chef Arnold Eric Wong, partner/designer Steve Werney, partner/chef Phil West, chef Byron Gee\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127513\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Most of The Beehive Crew (L to R): general manager Tristen Philippart de Foy, lead bartender Emilio Salehi, partner/chef Arnold Eric Wong, partner/designer Steve Werney, partner/chef Phil West, chef Byron Gee \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.thebeehivesf.com/\">\u003cstrong>The Beehive\u003c/strong>\u003c/a>\u003cbr>\n842 Valencia St. \u003ca href=\"https://www.google.com/maps/place/The+Beehive/@37.7594044,-122.4238791,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3da9be2791:0x5f5396b84ee4d5c0!8m2!3d37.7594044!4d-122.4216851\">MAP\u003c/a>\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nHours: Mon-Wed: 5pm to 12am; Thu: 5pm to 2am; Fri-Sat: 3pm to 2am; Sun: 2pm to 10pm. Food is served until one hour before closing.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/The-Beehive-SF-164311960990155/\">The Beehive\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thebeehivesf/\">@thebeehivesf\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\n",
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"excerpt": "The Beehive is a groovy trip back to the 60s in the Mission’s former Range location",
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"title": "Buzzy Valencia Street Gets a Swinging 60s Addition With The Beehive’s Debut | KQED",
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"nprByline": "\u003ca href=\"https://www.kqed.org/author/trevorfelch\">Trevor Felch\u003c/a> (writer), \u003ca href=\"https://www.kqed.org/author/wendy-goodfriend\">Wendy Goodfriend\u003c/a> (photos/video)",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>The Beehive is a groovy trip back to the 60s in the Mission’s former Range location\u003c/em>\u003c/p>\n\u003cp>Is there such a thing as “groovy cuisine”? I’m not talking about psychedelic-themed Ben and Jerry’s ice cream flavors or anything inspired by Austin Powers, like a \u003ca href=\"https://la.eater.com/2018/3/27/17165944/austin-powers-bar-glendale-electric-pussycat-coming\">pop-up bar\u003c/a> that is currently open in Los Angeles. Though the groovy 1960s overlapped greatly with the peak of hippie cuisine, a genre that recently was covered extensively by local food writer Jonathan Kauffman in \u003ca href=\"https://www.kqed.org/forum/2010101863775\">Hippie Food\u003c/a>, brown rice and mung bean sprouts aren’t groovy. \u003c/p>\n\u003cp>The term obviously has a 1960s connotation but it also evokes the same upbeat and positive manner of New Orleans’ relentless “let the good times roll” mentality. In other words, “groovy cuisine” should balance both a mindset of optimism in difficult times and a reference to a certain time period. You’ll find both gloriously in harmony at The Beehive, the Mission’s swinging and shiny new imbibing destination with equally noteworthy food. \u003c/p>\n\u003cfigure id=\"attachment_127551\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4413-new.jpg\" alt=\"The Beehive exterior\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127551\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4413-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Beehive exterior \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127478\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3521-new.jpg\" alt=\"The Beehive interior lounge area\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127478\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3521-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Beehive interior lounge area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Let’s be honest--nobody wants to go to a restaurant and actually order a glass of artificial powder and water. Or spam from the can. Or stacks of Ritz crackers from the cardboard box. Or another listless fondue with stale bread and sad vegetables for dipping. Or Swedish meatballs unless you’re desperate at Ikea. \u003c/p>\n\u003cp>All of these retro favorites, some specifically from the 1960s and others just mid-20th general food items, became so untrendy after that time period that newer generations have grown to embrace them and seek to make them trendy again. It’s the circle of canned food and powdered drinks life. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Local bars with strong food programs (Trick Dog, True Laurel, The Douglas Room, \u003ca href=\"https://www.kqed.org/bayareabites/126982/berkeley-classic-henrys-scores-a-touchdown-with-new-teams-menu-and-design-changes\">Henry’s\u003c/a> to name just a few) have tackled the subject of “bar food” with gusto and created a now ubiquitous “elevated bar food” genre that lifts up patty melts and chicken wings in the same way that pizza and meatloaf were given needed tweaks around the Bay Area by chefs during the comfort food craze of five to ten years ago. \u003c/p>\n\u003cp>The Beehive aims to elevate 1960s cocktail party hors d’oeuvres but really extends from that by offering a mélange of those oft-forgotten classic (crudité with dip; pigs in a blanket; shrimp cocktail), general bar food given a twist (sliders; deviled eggs), and also period staples like fondue and Americanized Chinese food that could have been served in the 1960s at school cafeterias, football tailgates or eaten on a random night at home with David Cassidy and Shirley Jones on the TV. \u003c/p>\n\u003cfigure id=\"attachment_127537\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4284-new.jpg\" alt=\"Trio of Deviled Eggs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127537\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4284-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Trio of Deviled Eggs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>These are all retro staples that have been fine-tuned, rethought and spruced up with a contemporary chef’s emphasis on higher quality, fresher ingredients. \u003c/p>\n\u003cfigure id=\"attachment_127539\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4301-new.jpg\" alt=\"House-made “Spam” Rillette\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127539\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4301-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">House-made “Spam” Rillette \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For example, there’s a plate of housemade “spam” rillette with pineapple chutney and “Ritz crackers” ($10) alongside Swedish meatballs ($11) on the “bites” menu. To change up the former, “spam” is a wedge of pork shoulder and bacon that really does have spam’s earthy-meaty flavor profile but exchanges the real thing’s blubbery, watery consistency, for the force meat-evoking, almost mousse-like texture that you’d expect of a typical pork or salmon rillettes. Those “Ritz crackers” are made in a pasta maker and have the buttery mouth feel of the real crackers without the harsh salt blast of each bite.\u003c/p>\n\u003cfigure id=\"attachment_127531\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4221-new.jpg\" alt=\"Swedish Meatballs\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127531\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4221-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Swedish Meatballs \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To improve the latter, The Beehive’s gluten-free meatballs skip the frequently cloying addition of breadcrumbs in the mix and have a pleasant balance of 60% pork and 40% beef, so they’re tender and perky but also have some juiciness to them like a burger at Nopa. Each meatball has some deft seasoning from ginger and nutmeg and resides in a pool of creamy gravy that boasts some unexpectedly intense beefy flavor to it. Following the cocktail party motif, the three meatballs each have a fondue stick in them. The witty catch is that each meatball is pretty massive, so there’s a caveman eating a turkey leg vibe to tackling one of these in one mammoth bite. \u003c/p>\n\u003cp>Are oversized Swedish meatballs proper cocktail party food? Definitely not but it’s pretty funny to imagine Don Draper tackling one with a Manhattan in his other hand.\u003c/p>\n\u003cp>Amongst the \u003ca href=\"https://www.thebeehivesf.com/cocktails\">dozen cocktails\u003c/a>, the “Gemini” (all cocktails are $13) is a smooth, not too icy slushie centered on housemade “Tang” with manzanilla sherry and, yet another trendy-untrendy-trendy again stalwart, Ketel One vodka. It tastes like…real Tang with the pronounced saline kick that is manzanilla sherry’s trademark. Honestly, it’s fascinating how dead-on the flavor of this “Tang” really is compared to the chemical-laden one but you can also taste the freshness of having real oranges involved.\u003c/p>\n\u003cfigure id=\"attachment_127575\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3964-new.jpg\" alt=\"Gemini cocktail\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-127575\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3964-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gemini cocktail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Beehive’s period-specific vision is so sharply defined and the research and development must have been so daunting (an estimated 40 pounds of cheese were used for fondue experimenting) that you know The Beehive can’t be the product of industry rookies. And, it isn’t. \u003c/p>\n\u003cp>The bar is in the same venerable venue on Valencia next to the Mission Playground and Pool that housed the game-changing restaurant, Range, for a dozen years until its closing on New Year’s Eve of 2016. With Delfina and the original Slanted Door, Range helped transform the Mission into the dining juggernaut and frontline of gentrification neighborhood that it is today. Range’s chef and co-owner Phil West shares Partner duties at The Beehive with another celebrated chef, Arnold Eric Wong, and one of the city’s design maestros, Steve Werney. Hang with us as we breakdown the connections that make Wong and West seems like the well-connected Kevin Bacon’s of San Francisco restaurants. \u003c/p>\n\u003cfigure id=\"attachment_127515\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4014-new.jpg\" alt=\"Partner/Chef Phil West in front of The Beehive\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127515\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4014-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Partner/Chef Phil West in front of The Beehive \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127576\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3944-new.jpg\" alt=\"Partner/Chef Arnold Eric Wong\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127576\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3944-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Partner/Chef Arnold Eric Wong \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4334-new.jpg\" alt=\"Partner/Designer Steve Werney\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127544\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4334-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Partner/Designer Steve Werney \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Wong, a Haight Ashbury native and now Berkeley resident, opened EOS in Cole Valley (a highly regarded Asian fusion restaurant at the peak of that trend in the late 1990s) and was the founding chef and partner of SoMa’s celebrated Bacar in the early 2000s. West met Wong at Bacar and the two separated for West to open Range with his wife, Cameron (whom he also met at EOS). Werney made a name for himself separately with the award-winning design of 25 Lusk but joined this duo and esteemed bar star Carlos Yturria (who met West and Wong at Bacar) for a formidable partnership quartet to open The Treasury, in the FiDi, in 2015. \u003c/p>\n\u003cp>The team’s set-up is different from almost any other bar or restaurant. You now know about the three partners but they also work in myriad forms with a full-time chef, general manager and lead bartender, all of whom have their own ideas and work together with the partners to fully complete the experience. It’s an unusual set of checks and balances for a bar or restaurant. \u003c/p>\n\u003cp>Wong is a trained pastry chef, in addition to being one of the city’s A-list general chefs. So, he’ll consult on everything from the seasoning for the meatballs to butter in a pie crust to making the gums and syrups for the cocktails. West will offer thoughts on food but also does number crunching, design advice and, when necessary, sweep leaves from the entryway. They are heavily involved mentors who really let general manager Tristen Philippart de Foy (brought over from The Treasury), chef Byron Gee (The Rotunda at Neiman Marcus) and lead bartender Emilio Salehi (an under 30-years old cocktail-making prodigy who has worked at Whitechapel, Mourad and The Treasury) do the day-to-day work.\u003c/p>\n\u003cfigure id=\"attachment_127479\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3544-new.jpg\" alt=\"General Manager Tristen Philippart de Foy at the back bar\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127479\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3544-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">General Manager Tristen Philippart de Foy at the back bar \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127583\" class=\"wp-caption aligncenter\" style=\"max-width: 1509px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_4166-new1.jpg\" alt=\"Chef Byron Gee in The Beehive's open kitchen\" width=\"1509\" height=\"1280\" class=\"size-full wp-image-127583\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1.jpg 1509w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-160x136.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-800x679.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-768x651.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-1020x865.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-1200x1018.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-1180x1001.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-960x814.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-240x204.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-375x318.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_4166-new1-520x441.jpg 520w\" sizes=\"(max-width: 1509px) 100vw, 1509px\">\u003cfigcaption class=\"wp-caption-text\">Chef Byron Gee in The Beehive's open kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3938-new.jpg\" alt=\"Lead Bartender Emilio Salehi\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127507\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3938-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lead Bartender Emilio Salehi \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you frequent The Treasury and dined at Range, you’ll see how there’s a distinct style that has emerged in making each venue a consistently likeable place. They have upbeat vibes but aren’t trying to be hip or innovative. The Treasury is a glamorous, celebratory space with no attitude. Range was equal parts high-end and relaxed. You could wear a suit and tie or jeans and a t-shirt to both. Drinks at The Treasury by Yturria and at Range (many of its ex-bartenders have gone on to prominent roles like Jeff Lyons at The Third Rail in the Dogpatch) are clean and exciting, but never wild. That connecting line continues to the food, whether it’s Wong’s albacore and Roncevaux cheese tuna melt at The Treasury or West’s beloved coffee-rubbed pork shoulder at Range. \u003c/p>\n\u003cp>Salehi says he aims for “approachable cocktails that are also cocktails for cocktail drinkers.” That concept pretty much sums up the unifying dining and drinking experiences created at Range and The Treasury, and now at The Beehive: approachable, high quality and clever.\u003c/p>\n\u003cfigure id=\"attachment_127504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3897-new.jpg\" alt=\"The Beehive cocktails (L to R): Thunderbird, Ipanema Gold, Bikini Drifter, Rising Sun\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127504\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3897-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Beehive cocktails (L to R): Thunderbird, Ipanema Gold, Bikini Drifter, Rising Sun \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Speaking of approachable but completely refashioned drinks, we’ve come this far and not mentioned the one part of The Beehive that, ahem, has created the most opening buzz. At its core, the “Bikini Drifter” is a piña colada. For the Instagram crowd and novelty drink seekers, it’s the purple drink. To the cocktail professional, it’s a fascinating study of a frothy, tropical cocktail with a bizarre \u003ca href=\"https://en.wikipedia.org/wiki/Falernum\">falernum\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_127500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3847-new.jpg\" alt=\"Lead Bartender Emilio Salehi puts the finishing touches on the Bikini Drifter\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-127500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3847-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lead Bartender Emilio Salehi puts the finishing touches on the Bikini Drifter \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Salehi wanted to express the intensity of the \u003ca href=\"https://en.wikipedia.org/wiki/Nuclear_testing_at_Bikini_Atoll\">Bikini Atoll\u003c/a> atomic bomb testing program of the mid 20th century and the striking colors of the lagoon surrounding it. So, he makes a falernum (a low ABV rum-based syrup) with anchan (butterfly pea flower), chamomile and hibiscus that combines to give a purple-hued jolt when poured onto the frothy drink’s coconut-pineapple-rum-tequila body built on ice pebbles. The syrup eventually collects at the bottom and does have a bit of a mushroom cloud appearance in its tall piña colada glass with the white part of the cocktail rising above the purple.\u003c/p>\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/x5-91NB7BqI'\n title='//www.youtube.com/embed/x5-91NB7BqI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>The “Ipanema Gold” isn’t just another play on a Caipirinha. Salehi was a saxophone player while growing up and an avid fan of mid-century Brazilian Bossa Nova music, so he wanted something fun and unexpected with cachaça as the base. Then Salehi adds a mango gum (made by Wong) that incorporates galangal and makrut leaf lime. It’s vital to the drink like how a sauce might finish a duck entrée—a culinary mentality transferred to cocktail designing that Salehi learned from the many talented cooks at Mourad. The drink is rounded out by yogurt liqueur and a lemon and lime zest garnish that represents—you got it—the flag of Brazil. \u003c/p>\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/pFqpHOJ2pCE'\n title='//www.youtube.com/embed/pFqpHOJ2pCE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cfigure id=\"attachment_127554\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8475-new.jpg\" alt=\"Ipanema Gold cocktail\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127554\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8475-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ipanema Gold cocktail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For a fun nod to San Francisco cocktail history, a pair of cocktails are named for the gay bars that existed in this venue before it was Range: the “Fickle Fox” (a smooth, boozy sipper of cognac, Cappelletti liqueur, Gran Classico and Cocchi di Torino vermouth) and the “Crystal Pistol” (a refreshing, bubbly ensemble of vodka, limoncello, Suze liqueur, sparkling wine and soda). \u003c/p>\n\u003cp>Towing the line between citrusy-light and spirit-centric, The Beehive’s egg white sour is the gin-based “Beauty Mark” with a distinct cardamom flavor, enhanced by tangerine, cacao and lime. The “Thunderbird” also resides in this category with the bar’s private barrel Avion Reposado tequila serving as the base for a bergamot thyme marmalade (again, made by Wong, using sous vide techniques), passion fruit, Campari, lime, and tonic. For the namesake “The Beehive” cocktail, sarsaparilla honey adds root beer’s malty-vanilla notes to counter the herbs of Botanist gin and the aggressive spice of ginger.\u003c/p>\n\u003cfigure id=\"attachment_127495\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3698-new.jpg\" alt=\"Thunderbird cocktail\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127495\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3698-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Thunderbird cocktail \u003ccite>(Wendy Goodfriend)\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/TSv_t1NwGWg'\n title='//www.youtube.com/embed/TSv_t1NwGWg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Like The Treasury, The Beehive uses a lot more sherry (Yturria is the city’s sherry guru) and vermouth than your average cocktail bar. Inspired by \u003ca href=\"https://en.wikipedia.org/wiki/Peanut_butter,_banana_and_bacon_sandwich\">Elvis’ beloved sandwich of choice\u003c/a>, the “Hound Dog” uses an oloroso sherry-vermouth blend to balance out peanut-washed bourbon, served on a large rock, and garnished with a caramelized banana chip. The Beehive puts together its own vermouth blend from a pair of vermouths and an amaro to use in many off-menu classic cocktail standards. It also appears on the menu in the “Rising Sun,” a dense, layered rendition of a scotch Manhattan served up in a \u003ca href=\"https://www.diffordsguide.com/encyclopedia/329/cocktails/cocktail-glassware\">Nick & Nora glass\u003c/a> (very “Mad Men,” indeed) with pear brandy, Licor 43 from Spain and Dewar’s scotch, a staple of that time period. \u003c/p>\n\u003cfigure id=\"attachment_127498\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3818-new.jpg\" alt=\"Rising Sun cocktail\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127498\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3818-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rising Sun cocktail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Outside of cocktails, there is a selection of high balls, led by a Suntory Whisky toki served from a machine by the bar. Guests will also find four beers on tap and 11 wines poured by-the-glass. If you’re really looking for the best wine, the ones to get are amongst the 10 bottles like a Selbach Oster Riesling Kabinett or Young Inglewood’s Cabernet Sauvignon from one of the Napa Valley’s most exciting young wineries. \u003c/p>\n\u003cp>All of these cocktail details mean that The Beehive really is first and foremost a bar, right? Yes and no. It really is hard to tell if this is a bar-restaurant or a restaurant-bar. Take your pick.\u003c/p>\n\u003cp>Outside of fondue, \u003ca href=\"https://www.thebeehivesf.com/bites\">the food menu\u003c/a> is composed of what it calls “bites” and each plate really would be the definition of “small plates” at all the neighborhood restaurants around town who focus on that sharing is caring style of eating. It’s a pretty simple menu layout, being split in five categories: meat, sea, snacks, veggie and fondue. The Swedish meatballs and spam rillettes share “meat” space with the signature food item from The Treasury—puff pastry-wrapped sausages by Meat by Pete (a local butcher who has worked extensively with Foreign Cinema) that are a faithful but improved rendition of pigs in a blanket ($9) with Mendocino mustard for dipping.\u003c/p>\n\u003cfigure id=\"attachment_127542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4319-new.jpg\" alt=\"Treasury Pigs in a Blanket\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127542\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4319-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Treasury Pigs in a Blanket \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>From the “sea,” guests can opt for a puffy batter-fried fish and tartar sauce slider ($5); sake-steamed mussels with Thai chilis ($15); and a Mission shrimp cocktail ($13) with avocado that is like the marriage of ceviche and shrimp cocktail. \u003c/p>\n\u003cfigure id=\"attachment_127547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4340-new.jpg\" alt=\"Mission Shrimp Cocktail\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-127547\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4340-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mission Shrimp Cocktail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Crudité ($10) is far more exciting than it sounds with various vegetables ready to be dunked in a bright green goddess dip. The other “veggie” dishes are more contemporary or seasonal in spirit with roasted beets, Bellwether Farms ricotta and a pistachio-based dukkha spice and nut blend ($9) channeling the former and charred asparagus with dashi aioli ($13) representing the latter.\u003c/p>\n\u003cfigure id=\"attachment_127541\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4314-new.jpg\" alt=\"Crudité\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127541\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4314-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crudité \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127557\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8552-new.jpg\" alt=\"Roasted Beets with Pistachio Dukkha and Bellwether Farms Ricotta\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127557\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8552-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roasted Beets with Pistachio Dukkha and Bellwether Farms Ricotta \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Snacks” include beef tallow-fried French fries with ketchup and mayonnaise ($8); French onion powder-dusted popcorn ($4); rock shrimp-stuffed egg foo young fritters ($11); and a trio of deviled eggs ($5) that features a scotch egg-like fried one, a fiery Tabasco-laced one, and a more conventional styled egg.\u003c/p>\n\u003cp>The pair of fondues ($26 for a small, $40 for a large) arrive in vessels that look like the turret of a castle. One fondue base is a bright, slightly funky aged cheddar mix with piquillo pepper and mezcal. The other is a little more traditional but more nutty and earthy thanks to Kaltbach cave-aged cheese from Switzerland and a subtle hit of barnyard flavor from saison beer added to the mix. Each fondue comes with cubes of Bakers of Paris bread, potatoes and broccoli (beware, the last one drips lots of cheese since it isn’t an absorber!). \u003c/p>\n\u003cfigure id=\"attachment_127532\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4236-new.jpg\" alt=\"Fondue: Aged Cheddar Cheese, Piquillo Pepper and Mezcal\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127532\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4236-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fondue: Aged Cheddar Cheese, Piquillo Pepper and Mezcal \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The fondue almost could carry The Beehive by itself but it’s not the reason that almost the entire 2,300-square foot space is a striking gold color, which, if you squint is kind of the same shade of yellow as melted cheddar. Honey and honeycomb are the inspiration for the gold theme that Werney and his co-workers at a shared Mission studio, Floriana Interiors, used to design The Beehive. \u003c/p>\n\u003cp>If you ever visited Range, you’ll recognize the narrow three-part configuration of The Beehive. The front part is the main bar for 13 guests with lots of natural light streaming in. Side-by-side barstool seating for 10 with a thin bar ledge runs along the wall opposite the bar.\u003c/p>\n\u003cfigure id=\"attachment_127602\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/05/IMG_3650-new.jpg\" alt=\"The front bar at The Beehive\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127602\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/05/IMG_3650-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The front bar at The Beehive \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A central corridor features high-top communal seating for 20, the restrooms and the open kitchen. What previously was Range’s main dining room is now the lounge with its own bar, couch-like seating for 50 and an intimate, dimly lit vibe. It still has just one tiny window slit that makes guests feel like they’re in a secluded bunker. With shiny walnut ceiling panels and candles on each table, dare we say it’s one sexy lounge. If you’re on a first date, stick to the front room. If it’s the third date—the lounge it is. If you’re on a double date with some friends, reserve the soon-to-open “\u003ca href=\"https://www.thebeehivesf.com/honeycomb-hideout-1\">Honeycomb Hideout\u003c/a>,” a discreet booth in the middle corridor that is hidden by a velvet curtain à la the secret booths at Sam’s Grill. The booked ahead experience will be separate from the main bar menu, with paired bites and drinks served in vintage cocktail trolleys. \u003c/p>\n\u003cfigure id=\"attachment_127486\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3603-new.jpg\" alt=\"Central corridor features high-top communal seating\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127486\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3603-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Central corridor features high-top communal seating \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127482\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3581-new.jpg\" alt=\"Restroom\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127482\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3581-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Restroom \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127488\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3615-new.jpg\" alt=\"Honeycomb Hideout\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127488\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3615-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Honeycomb Hideout \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The front room boasts a gorgeous golden honeycomb-themed, brass-studded three-dimensional wall and all sorts of other gold flourishes from the cocktail shakers to the trim on the lamps to “The Beehive” logo emblazoned in handsome cursive above the center of the bar. More honeycomb flourishes in the lounge as a blue and gold glass overlay over mirrored walls. Werney made all sorts of custom furnishings and touches for both rooms that show the same whimsical touch that got 25 Lusk Esquire’s Best New Restaurant Design honor in 2011 (and \u003ca href=\"https://www.sfgate.com/news/article/President-Obama-Twenty-Five-Lusk-San-Francisco-8323330.php\">President Obama’s approval\u003c/a>), like marine blue-topped coffee tables for the lounge and pegboard above the front bar that curiously also looks like honeycomb in a more abstract way. He also managed to create a quartz-topped bar and its red leather bumper that is spacious enough and comfortable enough that guests can actually linger here for a couple rounds, dig into fondue, and not feel claustrophobic or make a mess on neighbors. \u003c/p>\n\u003cp>The smallest of decor details are pretty impressive, too. West collected lots of second hand art and items for Range and some have also carried over to The Beehive, like an old blood bank from Buffalo, New York that now holds mid-century soda bottles and stubby Coors bottles. The glass cocktail stirrers at the bar are actually re-purposed Botanist gin bottles given to Salehi by his friend who works with the brand. Each one lists the botanicals used in the gin. Don’t even try to memorize them unless you’re on a second martini.\u003c/p>\n\u003cfigure id=\"attachment_127480\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3557-new.jpg\" alt=\"An old blood bank from Buffalo, New York that now holds mid-century soda bottles and stubby Coors bottles\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-127480\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-1020x1530.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3557-new-520x780.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An old blood bank from Buffalo, New York that now holds mid-century soda bottles and stubby Coors bottles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>After a few rounds of drinks and enough bites to be considered dinner, or at least tide you over until dinner, it’s time to think about \u003ca href=\"https://www.thebeehivesf.com/dessert\">dessert\u003c/a>. The fondue theme continues, of course, with that present day staple of weddings and prom dances: chocolate fondue with fruits and other dipping treats ($25). There’s a seasonal boozy float ($15) because, hey, this was the time period when root beer floats were a staple but a little booze seems more appropriate at a celebratory bar than root beer.\u003c/p>\n\u003cp>The final sweet option is a fitting conclusion for a bar that recently opened in this time of turbulence and has a theme looking back on a period of deep division and unrest. Pineapple upside-down cake ($8) is fun and tropical, while also being chaotic and turned upside-down. Challenging times make us feel like life is upside-down and we seek any retreat that provides us a dose of fun — even if it’s just slices of pineapple representing an island getaway.\u003c/p>\n\u003cfigure id=\"attachment_127550\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_4375-new.jpg\" alt=\"Pineapple Upside-down Cake\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127550\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_4375-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pineapple Upside-down Cake \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Uncertainty creates a need to escape and forget the upside-down world outside. For that, we now have The Beehive. It’s not fake news that Tang and fondue are groovy again in San Francisco. \u003c/p>\n\u003cfigure id=\"attachment_127513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_3972-new.jpg\" alt=\"Most of The Beehive Crew (L to R): general manager Tristen Philippart de Foy, lead bartender Emilio Salehi, partner/chef Arnold Eric Wong, partner/designer Steve Werney, partner/chef Phil West, chef Byron Gee\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127513\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_3972-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Most of The Beehive Crew (L to R): general manager Tristen Philippart de Foy, lead bartender Emilio Salehi, partner/chef Arnold Eric Wong, partner/designer Steve Werney, partner/chef Phil West, chef Byron Gee \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.thebeehivesf.com/\">\u003cstrong>The Beehive\u003c/strong>\u003c/a>\u003cbr>\n842 Valencia St. \u003ca href=\"https://www.google.com/maps/place/The+Beehive/@37.7594044,-122.4238791,17z/data=!3m1!4b1!4m5!3m4!1s0x808f7e3da9be2791:0x5f5396b84ee4d5c0!8m2!3d37.7594044!4d-122.4216851\">MAP\u003c/a>\u003cbr>\nSan Francisco, CA 94110\u003cbr>\nHours: Mon-Wed: 5pm to 12am; Thu: 5pm to 2am; Fri-Sat: 3pm to 2am; Sun: 2pm to 10pm. Food is served until one hour before closing.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/The-Beehive-SF-164311960990155/\">The Beehive\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/thebeehivesf/\">@thebeehivesf\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "New Science Shows Bee-Killing Pesticides Are Unnecessary on Most Farms",
"title": "New Science Shows Bee-Killing Pesticides Are Unnecessary on Most Farms",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Alternatives are available for neonicotinoid insecticide seed coatings, saving farmers money and better protecting the environment.\u003c/em>\u003c/p>\n\u003cp>Conventional corn farmers—who grow the ubiquitous grain on \u003ca href=\"https://www.ers.usda.gov/topics/crops/corn/background.aspx\">90 million acres\u003c/a> in the U.S.—are struggling. Since 2014, these farmers have been \u003ca href=\"https://www.ers.usda.gov/data-products/commodity-costs-and-returns/commodity-costs-and-returns/#Recent%20Costs%20and%20Returns:%20Corn\">spending more to produce corn\u003c/a> than they can earn by selling it. Periods of overproduction and low prices are nothing new, but they can hit hard, as some farmers are forced to sell their operations and the largest landowners tend to get even larger, contributing to the hollowing-out of rural America.\u003c/p>\n\u003cp>What is new this time around is that the last two decades have also seen \u003ca href=\"https://civileats.com/2017/04/10/monsantos-driverless-car-is-crispr-gene-editing-driving-seed-consolidation/\">dramatic consolidation\u003c/a> of the seed and pesticide industries, as well as the arrival of expensive genetically engineered traits like glyphosate herbicide resistance and Bt and insecticide seed coatings. The economic concentration of a few large seed and pesticide companies and their expensive products have \u003ca href=\"https://www.agweb.com/article/seed-price-triples-over-last-20-years-naa-sonja-begemann/\">allowed them\u003c/a> to \u003ca href=\"https://www.ers.usda.gov/data-products/ag-and-food-statistics-charting-the-essentials/farming-and-farm-income/\">capture more farm profit\u003c/a>, leaving less for farmers and their communities.\u003c/p>\n\u003cp>As \u003ca href=\"https://www.agweb.com/article/seed-price-triples-over-last-20-years-naa-sonja-begemann/\">some farmers begin to question these costs\u003c/a>, a \u003ca href=\"https://link.springer.com/content/pdf/10.1007%2Fs11356-017-1052-5.pdf\">recent study\u003c/a> has confirmed that the cost of seed coatings is rarely justified.\u003c/p>\n\u003cp>Seen as an easy way to keep early-season pests at bay, this technology involves coating each seed with neonicotinoid insecticide (or neonics) so that farmers don’t have to apply insecticides in the field. And it has become very popular within the industry. Non-organic corn farmers used to apply insecticides directly to the soil or use crop rotations to control soil-borne pests. Only \u003ca href=\"https://dl.sciencesocieties.org/publications/ael/articles/2/1/170026\">a minority of corn acres were treated\u003c/a> with insecticides. Now, however, \u003ca href=\"https://pubs.acs.org/doi/abs/10.1021/es506141g\">somewhere between 70 and nearly 100 percent\u003c/a> of corn seed is treated with neonic insecticides, with most experts agreeing that the figure is well over 90 percent.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Neonics have also made national headlines because of their impact on the ecosystems in which they’re used. They are now firmly established as causing \u003ca href=\"https://link.springer.com/content/pdf/10.1007%2Fs11356-017-0341-3.pdf\">widespread harm\u003c/a> to a range of organisms, including the bees that produce our honey and pollinate our fruits and vegetables, the insects that protect our crops from pests, birds, and a range of aquatic life that provide food for fish. Widespread pesticide use in Germany is also a prime suspect in the \u003ca href=\"http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0185809\">loss of 75 percent of flying insects\u003c/a> there over the course of 27 years, and no doubt elsewhere, which is likely contributing to an equally \u003ca href=\"https://www.theguardian.com/world/2018/mar/21/catastrophe-as-frances-bird-population-collapses-due-to-pesticides\">dramatic loss of the birds\u003c/a> that depend on them for food.\u003c/p>\n\u003cp>With all this in mind, it’s hard not to ask: Are neonics really improving farmers’ lives?\u003c/p>\n\u003ch4>\u003cstrong>Good News for Farmers and the Environment, Bad News for Pesticide Companies\u003c/strong>\u003c/h4>\n\u003cp>The new \u003ca href=\"https://link.springer.com/content/pdf/10.1007%2Fs11356-017-1052-5.pdf\">study\u003c/a>, published in the journal \u003cem>Environmental Science and Pollution Research\u003c/em>, shows that, in fact, only a small fraction of corn acres need neonic seed treatments. Researchers from several European universities found that only about 1 percent of corn acres experience yield loss in corn due to soil pests; the exception is in fields that include factors known to predispose crops to yield loss, such as soil with high organic content and poor drainage.\u003c/p>\n\u003cp>But even in fields where such factors are present, only about 20 percent of corn acres would need neonic or other insecticide treatment—and simple management practices like avoiding planting corn into recently converted pasture can reduce that to 4 percent. Pests reviewed in Europe are also found in the U.S., showing that even for conventional, non-organic farmers, insecticide use could be reduced dramatically on most farm acres—saving the expense for farmers and the reducing the harms they cause the environment.\u003c/p>\n\u003cp>For those skeptical that the European results would apply here in the U.S., I conducted an earlier \u003ca href=\"https://www.centerforfoodsafety.org/files/alternatives-to-neonics_v9_23186.pdf\">review and analysis\u003c/a> of the U.S. research literature that came to similar conclusions. Shortly thereafter, several leading researchers in the study of neonics from Purdue University \u003ca href=\"http://pollinatorstewardship.org/wp-content/uploads/2017/06/Krupke-et-al-2017-neonic-corn-seeds.pdf\">also found\u003c/a>that neonic seed treatments were likely to “far exceed demonstrable need.”\u003c/p>\n\u003cp>For the small percentage of farmers that may still experience some yield loss by forgoing seed treatments, the new report describes what it calls a mutual fund, an insurance pool that could reimburse those farmers. Based on their data, it would cost farmers only 10 percent of the current cost of neonic pesticide coatings to contribute to such a fund.\u003c/p>\n\u003cp>So why are neonics so popular?\u003c/p>\n\u003cp>One explanation may be that they’re intended to control early-season pests found in the soil. You see, once the seed is planted, the crop cannot be treated for these pests because it would disturb the seeds and seedlings.\u003c/p>\n\u003cp>Farmers don’t like to add unnecessary risks to an already risky business. And many would rather pay more for pesticides to be more confident they won’t lose productivity. But it’s worth noting that the current approach is new. Farmers didn’t used to take such a risk-averse approach with soil insecticides, which they used to apply much less often.\u003c/p>\n\u003cp>In my research, I examined possible reasons why farmers are accepting the cost of neonic seed coatings at rates far above what can be justified by damage from pest insects. One by one, reasons such as changed farming practices like reduced tillage or adoption of engineered Bt traits were not found to explain or justify the cost.\u003c/p>\n\u003cp>In the end, one of the main reasons left standing is that farmers have little choice. \u003ca href=\"https://pubs.acs.org/doi/abs/10.1021/es506141g\">Virtually all corn seed is pre-treated by the seed companies\u003c/a> long before the point of purchase, with some companies not even providing untreated seed. And farmers who want to avoid using neonics must special-order untreated seed very early in the season.\u003c/p>\n\u003cp>Secondly, \u003ca href=\"https://dl.sciencesocieties.org/publications/ael/articles/2/1/170026\">surveys have found\u003c/a> that many corn farmers don’t even know that their seeds have been treated. Seed sold by the big corporations now comes with multiple engineered traits and coatings, all with unhelpful trade names, such as Poncho. So it’s not surprising that some farmers don’t have time to learn about everything in their seed package.\u003c/p>\n\u003cp>On top of that, the people who farmers most often turn to for advice and information for controlling pests usually work for seed dealers. As the number of public sector extension scientists has sharply declined in recent years, and public research devotes \u003ca href=\"https://www.sciencedirect.com/science/article/pii/S1462901115300812\">minimal funding\u003c/a> to alternatives to pesticides, it can be harder than ever to access impartial advice.\u003c/p>\n\u003cp>This gets to the fact that, regardless of the science, Bayer and Syngenta—the makers of neonics—need to keep selling them.\u003c/p>\n\u003cp>In Minnesota, for example, Governor Mark Dayton has \u003ca href=\"https://mn.gov/governor/newsroom/?id=1055-253957\">convened a panel\u003c/a> to recommend policies to protect pollinators. When I attended their December meeting, representatives on the panel from industry and several large farms insisted that neonicotinoids are necessary. Their argument? That the seed coating prevents large yield losses in corn.\u003c/p>\n\u003cp>As in the case of climate change, where entrenched and socially destructive corporate interests resist science, reducing neonic use is an uphill challenge without the larger systemic change toward agroecology that we ultimately need. But we can start by supporting farmers in their quest for stable profits \u003cem>and \u003c/em>safe fields.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on\u003c/em> \u003ca href=\"https://civileats.com/2018/03/28/new-science-shows-bee-killing-pesticides-are-unnecessary-on-most-farms/\">\u003cem>Civil Eats\u003c/em>\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Alternatives are available for neonicotinoid insecticide seed coatings, saving farmers money and better protecting the environment.\r\n\r\n",
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"title": "New Science Shows Bee-Killing Pesticides Are Unnecessary on Most Farms | KQED",
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"nprByline": "\u003ca href=\"https://civileats.com/author/dgurian/\">Doug Gurian-Sherman,\u003c/a> \u003ca href=\"https://www.kqed.org/author/civileat\">Civil Eats\u003c/a>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Alternatives are available for neonicotinoid insecticide seed coatings, saving farmers money and better protecting the environment.\u003c/em>\u003c/p>\n\u003cp>Conventional corn farmers—who grow the ubiquitous grain on \u003ca href=\"https://www.ers.usda.gov/topics/crops/corn/background.aspx\">90 million acres\u003c/a> in the U.S.—are struggling. Since 2014, these farmers have been \u003ca href=\"https://www.ers.usda.gov/data-products/commodity-costs-and-returns/commodity-costs-and-returns/#Recent%20Costs%20and%20Returns:%20Corn\">spending more to produce corn\u003c/a> than they can earn by selling it. Periods of overproduction and low prices are nothing new, but they can hit hard, as some farmers are forced to sell their operations and the largest landowners tend to get even larger, contributing to the hollowing-out of rural America.\u003c/p>\n\u003cp>What is new this time around is that the last two decades have also seen \u003ca href=\"https://civileats.com/2017/04/10/monsantos-driverless-car-is-crispr-gene-editing-driving-seed-consolidation/\">dramatic consolidation\u003c/a> of the seed and pesticide industries, as well as the arrival of expensive genetically engineered traits like glyphosate herbicide resistance and Bt and insecticide seed coatings. The economic concentration of a few large seed and pesticide companies and their expensive products have \u003ca href=\"https://www.agweb.com/article/seed-price-triples-over-last-20-years-naa-sonja-begemann/\">allowed them\u003c/a> to \u003ca href=\"https://www.ers.usda.gov/data-products/ag-and-food-statistics-charting-the-essentials/farming-and-farm-income/\">capture more farm profit\u003c/a>, leaving less for farmers and their communities.\u003c/p>\n\u003cp>As \u003ca href=\"https://www.agweb.com/article/seed-price-triples-over-last-20-years-naa-sonja-begemann/\">some farmers begin to question these costs\u003c/a>, a \u003ca href=\"https://link.springer.com/content/pdf/10.1007%2Fs11356-017-1052-5.pdf\">recent study\u003c/a> has confirmed that the cost of seed coatings is rarely justified.\u003c/p>\n\u003cp>Seen as an easy way to keep early-season pests at bay, this technology involves coating each seed with neonicotinoid insecticide (or neonics) so that farmers don’t have to apply insecticides in the field. And it has become very popular within the industry. Non-organic corn farmers used to apply insecticides directly to the soil or use crop rotations to control soil-borne pests. Only \u003ca href=\"https://dl.sciencesocieties.org/publications/ael/articles/2/1/170026\">a minority of corn acres were treated\u003c/a> with insecticides. Now, however, \u003ca href=\"https://pubs.acs.org/doi/abs/10.1021/es506141g\">somewhere between 70 and nearly 100 percent\u003c/a> of corn seed is treated with neonic insecticides, with most experts agreeing that the figure is well over 90 percent.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Neonics have also made national headlines because of their impact on the ecosystems in which they’re used. They are now firmly established as causing \u003ca href=\"https://link.springer.com/content/pdf/10.1007%2Fs11356-017-0341-3.pdf\">widespread harm\u003c/a> to a range of organisms, including the bees that produce our honey and pollinate our fruits and vegetables, the insects that protect our crops from pests, birds, and a range of aquatic life that provide food for fish. Widespread pesticide use in Germany is also a prime suspect in the \u003ca href=\"http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0185809\">loss of 75 percent of flying insects\u003c/a> there over the course of 27 years, and no doubt elsewhere, which is likely contributing to an equally \u003ca href=\"https://www.theguardian.com/world/2018/mar/21/catastrophe-as-frances-bird-population-collapses-due-to-pesticides\">dramatic loss of the birds\u003c/a> that depend on them for food.\u003c/p>\n\u003cp>With all this in mind, it’s hard not to ask: Are neonics really improving farmers’ lives?\u003c/p>\n\u003ch4>\u003cstrong>Good News for Farmers and the Environment, Bad News for Pesticide Companies\u003c/strong>\u003c/h4>\n\u003cp>The new \u003ca href=\"https://link.springer.com/content/pdf/10.1007%2Fs11356-017-1052-5.pdf\">study\u003c/a>, published in the journal \u003cem>Environmental Science and Pollution Research\u003c/em>, shows that, in fact, only a small fraction of corn acres need neonic seed treatments. Researchers from several European universities found that only about 1 percent of corn acres experience yield loss in corn due to soil pests; the exception is in fields that include factors known to predispose crops to yield loss, such as soil with high organic content and poor drainage.\u003c/p>\n\u003cp>But even in fields where such factors are present, only about 20 percent of corn acres would need neonic or other insecticide treatment—and simple management practices like avoiding planting corn into recently converted pasture can reduce that to 4 percent. Pests reviewed in Europe are also found in the U.S., showing that even for conventional, non-organic farmers, insecticide use could be reduced dramatically on most farm acres—saving the expense for farmers and the reducing the harms they cause the environment.\u003c/p>\n\u003cp>For those skeptical that the European results would apply here in the U.S., I conducted an earlier \u003ca href=\"https://www.centerforfoodsafety.org/files/alternatives-to-neonics_v9_23186.pdf\">review and analysis\u003c/a> of the U.S. research literature that came to similar conclusions. Shortly thereafter, several leading researchers in the study of neonics from Purdue University \u003ca href=\"http://pollinatorstewardship.org/wp-content/uploads/2017/06/Krupke-et-al-2017-neonic-corn-seeds.pdf\">also found\u003c/a>that neonic seed treatments were likely to “far exceed demonstrable need.”\u003c/p>\n\u003cp>For the small percentage of farmers that may still experience some yield loss by forgoing seed treatments, the new report describes what it calls a mutual fund, an insurance pool that could reimburse those farmers. Based on their data, it would cost farmers only 10 percent of the current cost of neonic pesticide coatings to contribute to such a fund.\u003c/p>\n\u003cp>So why are neonics so popular?\u003c/p>\n\u003cp>One explanation may be that they’re intended to control early-season pests found in the soil. You see, once the seed is planted, the crop cannot be treated for these pests because it would disturb the seeds and seedlings.\u003c/p>\n\u003cp>Farmers don’t like to add unnecessary risks to an already risky business. And many would rather pay more for pesticides to be more confident they won’t lose productivity. But it’s worth noting that the current approach is new. Farmers didn’t used to take such a risk-averse approach with soil insecticides, which they used to apply much less often.\u003c/p>\n\u003cp>In my research, I examined possible reasons why farmers are accepting the cost of neonic seed coatings at rates far above what can be justified by damage from pest insects. One by one, reasons such as changed farming practices like reduced tillage or adoption of engineered Bt traits were not found to explain or justify the cost.\u003c/p>\n\u003cp>In the end, one of the main reasons left standing is that farmers have little choice. \u003ca href=\"https://pubs.acs.org/doi/abs/10.1021/es506141g\">Virtually all corn seed is pre-treated by the seed companies\u003c/a> long before the point of purchase, with some companies not even providing untreated seed. And farmers who want to avoid using neonics must special-order untreated seed very early in the season.\u003c/p>\n\u003cp>Secondly, \u003ca href=\"https://dl.sciencesocieties.org/publications/ael/articles/2/1/170026\">surveys have found\u003c/a> that many corn farmers don’t even know that their seeds have been treated. Seed sold by the big corporations now comes with multiple engineered traits and coatings, all with unhelpful trade names, such as Poncho. So it’s not surprising that some farmers don’t have time to learn about everything in their seed package.\u003c/p>\n\u003cp>On top of that, the people who farmers most often turn to for advice and information for controlling pests usually work for seed dealers. As the number of public sector extension scientists has sharply declined in recent years, and public research devotes \u003ca href=\"https://www.sciencedirect.com/science/article/pii/S1462901115300812\">minimal funding\u003c/a> to alternatives to pesticides, it can be harder than ever to access impartial advice.\u003c/p>\n\u003cp>This gets to the fact that, regardless of the science, Bayer and Syngenta—the makers of neonics—need to keep selling them.\u003c/p>\n\u003cp>In Minnesota, for example, Governor Mark Dayton has \u003ca href=\"https://mn.gov/governor/newsroom/?id=1055-253957\">convened a panel\u003c/a> to recommend policies to protect pollinators. When I attended their December meeting, representatives on the panel from industry and several large farms insisted that neonicotinoids are necessary. Their argument? That the seed coating prevents large yield losses in corn.\u003c/p>\n\u003cp>As in the case of climate change, where entrenched and socially destructive corporate interests resist science, reducing neonic use is an uphill challenge without the larger systemic change toward agroecology that we ultimately need. But we can start by supporting farmers in their quest for stable profits \u003cem>and \u003c/em>safe fields.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on\u003c/em> \u003ca href=\"https://civileats.com/2018/03/28/new-science-shows-bee-killing-pesticides-are-unnecessary-on-most-farms/\">\u003cem>Civil Eats\u003c/em>\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Women Reviving Heirloom Grains and Flour",
"title": "The Women Reviving Heirloom Grains and Flour",
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"content": "\u003cp>\u003cem>Female grain growers, millers, and artisan bread bakers are collaborating to lift women’s role in bread into the spotlight.\u003c/em>\u003c/p>\n\u003cp>In March, when the \u003cem>New York Times \u003c/em>ran an \u003ca href=\"https://www.nytimes.com/2018/03/07/travel/los-angeles-bread-bakeries-food.html\">article\u003c/a> celebrating Los Angeles’ arrival to the artisan bread scene, it focused largely on male bakers.\u003c/p>\n\u003cp>While the reporting included baker Roxana Jullapat and flour miller Nan Kohler, it reflected the media’s habit of treating men in the industry like rock stars and overlooking women doing similar work. This lopsided approach to story telling has become standard as artisan baking has grown hip and regional grain systems have developed over the last decade. But there are plenty of women at the forefront of the movement re-imagining grains, flour, and bread.\u003c/p>\n\u003ch4>\u003cstrong>A Flavorful Conversation\u003c/strong>\u003c/h4>\n\u003cp>Just one week after the \u003cem>Times\u003c/em> article ran, a group of women gathered for a panel discussion in L.A. that had been planned for months, but also functioned as a kind of response to the story. “\u003ca href=\"https://www.meetup.com/Los-Angeles-Bread-Bakers/events/248213812/\">Bread Winners: A Conversation with Women in Bread\u003c/a>” was organized by the \u003ca href=\"https://californiagrains.com/\">California Grain Campaign\u003c/a> to salute the work of women during Women’s History Month.\u003c/p>\n\u003cp>“Zoe Nathan has been baking bread for years [at \u003ca href=\"http://www.huckleberrycafe.com/\">Huckleberry Bakery and Café\u003c/a> and \u003ca href=\"http://rusticcanyonrestaurant.com/\">Rustic Canyon\u003c/a>], but when people talk about [artisan] bread, they act like it started three years ago at \u003ca href=\"https://www.nytimes.com/2018/03/07/travel/los-angeles-bread-bakeries-food.html\">Clark Street Bread\u003c/a>,” said Jullapat, co-owner of \u003ca href=\"http://www.friendsandfamilyla.com/\">Friends And Family\u003c/a>, the bakery and restaurant that hosted the talk.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And the event had bigger fish to fry than gender parity. The talk was just one of several in the California Grain Campaign, a grassroots push to get more bakers using 20 percent whole-grain, California-grown and -milled flours by 2020. At farmers’ markets and bakeries, the campaign creates opportunities for fresh flour to speak for itself, and for bakers and other grain advocates to explain what’s going on with this “new” ingredient.\u003c/p>\n\u003cfigure id=\"attachment_127427\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-127427\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains.jpg\" alt=\"The California Grain Campaign catalogue with Mai Nguyen’s grains in bread.\" width=\"800\" height=\"464\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-768x445.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-240x139.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-375x218.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-520x302.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The California Grain Campaign catalogue with Mai Nguyen’s grains in bread. \u003ccite>(Jessica Blackstock)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Heritage whole-grain flours have very different flavor profiles than off-the-shelf flours, and while they have been creating a buzz in the baking community for years, the campaign’s advocates also hope to help consumers understand why they’re worth the added cost at $2 to $4 a pound.\u003c/p>\n\u003cp>The first Bread Winners event was intended to be an extension of the conversation Jullapat often found herself having with Kohler when picking up heritage grain flour at Kohler’s mill, \u003ca href=\"https://www.gristandtoll.com/\">Grist & Toll\u003c/a>; the two women wanted to tap into that creative exchange and foster a broader dialogue about baking and fresh flour.\u003c/p>\n\u003cp>Soon they invited other speakers to join them, including grain farmer and \u003ca href=\"http://californiagrains.com/\">California Grain Campaign\u003c/a>organizer \u003ca href=\"http://farmermai.com/farmer/\">Mai Nguyen\u003c/a> and baker \u003ca href=\"https://www.katesbread.com/\">Kate Pepper\u003c/a>. The topic hit a chord, and 100 free tickets were snapped up in days. On the day of the event, many people were turned away at the door.\u003c/p>\n\u003cp>Nguyen, who grows heritage wheat in California (and was featured in \u003ca href=\"http://www.youngfarmers.org/heart-and-grain/\">a video series\u003c/a> from King Arthur Flour and the National Young Farmers Coalition on the next generation of grain farmers), framed the talk with a poetic evocation of seeds and grains.\u003c/p>\n\u003cp>“We know from the historical record that women saved seeds,” said Nguyen. In the case of women entering and escaping slavery, persecution, or oppression, she added, “women carried seeds for futures they might not even [be part of].”\u003c/p>\n\u003cp>Many in the crowd were excited about the alternative grains, flours, and baked goods at the center of the panelists’ work. “The word that kept coming up was ‘inspiration.’ Our community is really hungry for that engagement about grains,” Kohler said after the event.\u003c/p>\n\u003cfigure id=\"attachment_127426\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg class=\"size-full wp-image-127426\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/180411-artisan-breads-event-1.jpg\" alt=\"At the Bread Winners event \" width=\"1200\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">At the Bread Winners event \u003ccite>(Ashley Payne)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Participants asked questions like: Where do we buy it? How do we use it? What makes it different—and so expensive?\u003c/p>\n\u003ch4>\u003cstrong>Recognizing an Expert\u003c/strong>\u003c/h4>\n\u003cp>The audience wanted to understand what it takes to generate flavorful fresh flour, and how heritage wheat travels from the farm to their croissants.\u003c/p>\n\u003cp>Nguyen told the story of two California women who were not in the room, Sally Fox and Monica Spiller. Key protagonists in the emerging regional grain revival, Fox is a cotton breeder, and Spiller is a chemist with a strong interest in grains. The women have worked in tandem on multiple seed projects at Fox’s farm, with Spiller growing out teaspoons-full of heritage varieties from the U.S. Department of Agriculture’s (USDA) \u003ca href=\"https://www.ars.usda.gov/pacific-west-area/aberdeen-id/small-grains-and-potato-germplasm-research/docs/national-small-grains-collection/\">Small Grains Collection\u003c/a> in Idaho.\u003c/p>\n\u003cp>This initiative helped get white Sonora wheat included in \u003ca href=\"https://www.slowfoodusa.org/ark-item/white-sonora-wheat\">Slow Food’s Ark of Taste\u003c/a>. \u003ca href=\"https://www.nativeseeds.org/\">Native Seeds/SEARCH\u003c/a> also included Sonora wheat in their seed conservation work in Arizona, and Spiller has shepherded it and other grains from sample size to volumes farmers could plant. Sonora wheat is now a relatively familiar food because of the way these women worked behind the scenes. Because Spiller’s name is still unknown, Nguyen wants to change that.\u003c/p>\n\u003cp>At the Bread Winners talk, Nguyen invited the crowd to write thank you notes to Spiller for her work and vision—and the audience did just that.\u003c/p>\n\u003cp>“I’m very grateful that they noticed my work,” Spiller said in a phone interview after the event. She’s the founder of the \u003ca href=\"http://wholegrainconnection.org/\">Whole Grain Connection\u003c/a> and while the organization is dedicated to understanding and supporting landrace grains, whole-grain baking and nutrition are where her heart is.\u003c/p>\n\u003cp>Spiller’s curiosity was piqued when she learned about the superior nutrition of whole grains in the 1970s. “Why on earth do we not eat our grain foods whole?” she wondered at the time. Spiller trained as a chemist, and then worked first in teaching and then in pharmaceuticals. This background applied well to her investigations of whole-grain sourdough baking.\u003c/p>\n\u003cp>She wanted to know what bread was like before the 1880s, when refined flour became widely available, so she studied sourdough. Her interest in old-fashioned wheat varieties began in the early 1990s, as she began to consider how contemporary wheats reflect the needs of industrial milling and factory baking, not the stone-ground flour she saw as superior. Her fascination with grains eventually became her study and profession.\u003c/p>\n\u003cp>“I wanted to grow the [wheat] varieties I had read about in history books, and I realized that the USDA Small Grains Collection would give you samples,” said Spiller. She grew out Sonora, Pacific Bluestem, Baart, Foisy, and other varieties. Collecting her annual selections from the plants that did well, she noticed that these varieties grew taller than modern wheats, and would shade out the weeds, making them perfect for organic farming.\u003c/p>\n\u003cp>In baking with early landrace varieties, she also found culinary traits worth pursuing. She started the Whole Grain Connection in 2000 with a view toward promoting a small selection of varieties and providing farmers with seeds.\u003c/p>\n\u003cp>“Sonora was so attractive because we know its history. It might have been the first wheat introduced on this continent, and it was very successful in the southwestern region of North America,” she said.\u003c/p>\n\u003cp>There are no native wheats in the Americas—corn is this land’s native grain. Many groups of immigrants brought their own varieties, and the ones that survived did so because they thrived where people settled. Sonora, a Mediterranean type of wheat, grows well in Mediterranean climates. Heartier Russian wheats were planted in the Midwest. The Amish brought spelt to Ohio.\u003c/p>\n\u003cp>These grains began to disappear as production and milling centralized, and plant breeders targeted traits that were best for refined flour. America let go of the grains that had been our amber waves, and 125 years of white flour—farming, milling, baking and eating—won’t go away overnight.\u003c/p>\n\u003ch4>\u003cstrong>The Conversation Continues\u003c/strong>\u003c/h4>\n\u003cp>The multiple dialogues that began at Bread Winners are continuing. People see the need to speak up for these new old-fashioned flours, and for women who are championing these grains.\u003c/p>\n\u003cp>Miller Nan Kohler already works hard on the education aspect, creating online and instore materials that detail how her flours perform. The Bread Winners talk also demonstrated the need to host more classes at her mill in Pasadena. The bread classes she runs sell out immediately, and she knows she has to help people get to know her product.\u003c/p>\n\u003cp>“I want to change people’s baking repertoires, and that takes a lot of dialogue because each grain and each grind is unique,” said Kohler. She wishfully joked about having a weekly wheat radio program dedicated to answering questions about alternative grains and flours.\u003c/p>\n\u003cp>Baker Roxana Jullapat left the event in Los Angeles fired up to create a professional network to share baker-to-baker questions, and get recipes out to help people bake with heritage flours in their homes. Now is not the time to be proprietary about recipes, she said.\u003c/p>\n\u003cp>The bakers and farmers all agree on the importance of supporting women-owned grain and bread businesses. Leyna Lightman, also from the California Grain Campaign, started \u003ca href=\"https://docs.google.com/spreadsheets/d/1QxcdU2eWLPhFtOtz9kJHzZcOwn9GifRZ-LvqtDriu3E/edit#gid=0\">a Google doc\u003c/a> with names in the L.A. area after the event.\u003c/p>\n\u003cp>Of course, finding women-run bread businesses isn’t easy. Many appear at farmers’ markets or as subscription-based community supported bakeries (CSBs). This is because the same dynamics that restrict women from advancing in other entrepreneurial spaces are at work in baking. Panelists Kate Pepper of \u003ca href=\"https://www.katesbread.com/\">Kate’s Bread\u003c/a>, Christine Nelson of \u003ca href=\"https://www.demeterbread.com/\">Demeter Bread & Pastry\u003c/a>, and Crystal White of \u003ca href=\"https://www.wayfarerbread.com/\">Wayfarer Bread\u003c/a> have all turned to alternative venues like these when they couldn’t find the funding to establish a brick-and-mortar business.\u003c/p>\n\u003cp>“Many of us are thirsting for more representation, more visibility, and more kinship in the food world,” said Lightman. To that end, future events are in the works, including ones in cities like Portland, Oregon. The goal is to stretch beyond women, too, and amplify all new voices in the artisan baking community, including people of color and gender non-conforming folks.\u003c/p>\n\u003cp>“We want to create real-life solidarity, and opportunities to repeat the sparks that happened at the first Bread Winners talk,” said Lightman.\u003c/p>\n\u003cp>\u003cem>Kris Kohler recorded the Bread Winners event; the audio is embedded below and available on \u003ca href=\"https://soundcloud.com/leyna-lightman-693328340/bread-winners-audio\">Soundcloud\u003c/a>.\u003c/em>\u003cbr>\n\u003ciframe src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/422519187&color=%23ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&show_teaser=true&visual=true\" width=\"100%\" height=\"300\" frameborder=\"no\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"https://civileats.com/2018/04/11/the-women-reviving-heirloom-grains-and-flour/\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Female grain growers, millers, and artisan bread bakers are collaborating to lift women’s role in bread into the spotlight.\u003c/em>\u003c/p>\n\u003cp>In March, when the \u003cem>New York Times \u003c/em>ran an \u003ca href=\"https://www.nytimes.com/2018/03/07/travel/los-angeles-bread-bakeries-food.html\">article\u003c/a> celebrating Los Angeles’ arrival to the artisan bread scene, it focused largely on male bakers.\u003c/p>\n\u003cp>While the reporting included baker Roxana Jullapat and flour miller Nan Kohler, it reflected the media’s habit of treating men in the industry like rock stars and overlooking women doing similar work. This lopsided approach to story telling has become standard as artisan baking has grown hip and regional grain systems have developed over the last decade. But there are plenty of women at the forefront of the movement re-imagining grains, flour, and bread.\u003c/p>\n\u003ch4>\u003cstrong>A Flavorful Conversation\u003c/strong>\u003c/h4>\n\u003cp>Just one week after the \u003cem>Times\u003c/em> article ran, a group of women gathered for a panel discussion in L.A. that had been planned for months, but also functioned as a kind of response to the story. “\u003ca href=\"https://www.meetup.com/Los-Angeles-Bread-Bakers/events/248213812/\">Bread Winners: A Conversation with Women in Bread\u003c/a>” was organized by the \u003ca href=\"https://californiagrains.com/\">California Grain Campaign\u003c/a> to salute the work of women during Women’s History Month.\u003c/p>\n\u003cp>“Zoe Nathan has been baking bread for years [at \u003ca href=\"http://www.huckleberrycafe.com/\">Huckleberry Bakery and Café\u003c/a> and \u003ca href=\"http://rusticcanyonrestaurant.com/\">Rustic Canyon\u003c/a>], but when people talk about [artisan] bread, they act like it started three years ago at \u003ca href=\"https://www.nytimes.com/2018/03/07/travel/los-angeles-bread-bakeries-food.html\">Clark Street Bread\u003c/a>,” said Jullapat, co-owner of \u003ca href=\"http://www.friendsandfamilyla.com/\">Friends And Family\u003c/a>, the bakery and restaurant that hosted the talk.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And the event had bigger fish to fry than gender parity. The talk was just one of several in the California Grain Campaign, a grassroots push to get more bakers using 20 percent whole-grain, California-grown and -milled flours by 2020. At farmers’ markets and bakeries, the campaign creates opportunities for fresh flour to speak for itself, and for bakers and other grain advocates to explain what’s going on with this “new” ingredient.\u003c/p>\n\u003cfigure id=\"attachment_127427\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-127427\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains.jpg\" alt=\"The California Grain Campaign catalogue with Mai Nguyen’s grains in bread.\" width=\"800\" height=\"464\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-768x445.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-240x139.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-375x218.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-520x302.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The California Grain Campaign catalogue with Mai Nguyen’s grains in bread. \u003ccite>(Jessica Blackstock)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Heritage whole-grain flours have very different flavor profiles than off-the-shelf flours, and while they have been creating a buzz in the baking community for years, the campaign’s advocates also hope to help consumers understand why they’re worth the added cost at $2 to $4 a pound.\u003c/p>\n\u003cp>The first Bread Winners event was intended to be an extension of the conversation Jullapat often found herself having with Kohler when picking up heritage grain flour at Kohler’s mill, \u003ca href=\"https://www.gristandtoll.com/\">Grist & Toll\u003c/a>; the two women wanted to tap into that creative exchange and foster a broader dialogue about baking and fresh flour.\u003c/p>\n\u003cp>Soon they invited other speakers to join them, including grain farmer and \u003ca href=\"http://californiagrains.com/\">California Grain Campaign\u003c/a>organizer \u003ca href=\"http://farmermai.com/farmer/\">Mai Nguyen\u003c/a> and baker \u003ca href=\"https://www.katesbread.com/\">Kate Pepper\u003c/a>. The topic hit a chord, and 100 free tickets were snapped up in days. On the day of the event, many people were turned away at the door.\u003c/p>\n\u003cp>Nguyen, who grows heritage wheat in California (and was featured in \u003ca href=\"http://www.youngfarmers.org/heart-and-grain/\">a video series\u003c/a> from King Arthur Flour and the National Young Farmers Coalition on the next generation of grain farmers), framed the talk with a poetic evocation of seeds and grains.\u003c/p>\n\u003cp>“We know from the historical record that women saved seeds,” said Nguyen. In the case of women entering and escaping slavery, persecution, or oppression, she added, “women carried seeds for futures they might not even [be part of].”\u003c/p>\n\u003cp>Many in the crowd were excited about the alternative grains, flours, and baked goods at the center of the panelists’ work. “The word that kept coming up was ‘inspiration.’ Our community is really hungry for that engagement about grains,” Kohler said after the event.\u003c/p>\n\u003cfigure id=\"attachment_127426\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg class=\"size-full wp-image-127426\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/180411-artisan-breads-event-1.jpg\" alt=\"At the Bread Winners event \" width=\"1200\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">At the Bread Winners event \u003ccite>(Ashley Payne)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Participants asked questions like: Where do we buy it? How do we use it? What makes it different—and so expensive?\u003c/p>\n\u003ch4>\u003cstrong>Recognizing an Expert\u003c/strong>\u003c/h4>\n\u003cp>The audience wanted to understand what it takes to generate flavorful fresh flour, and how heritage wheat travels from the farm to their croissants.\u003c/p>\n\u003cp>Nguyen told the story of two California women who were not in the room, Sally Fox and Monica Spiller. Key protagonists in the emerging regional grain revival, Fox is a cotton breeder, and Spiller is a chemist with a strong interest in grains. The women have worked in tandem on multiple seed projects at Fox’s farm, with Spiller growing out teaspoons-full of heritage varieties from the U.S. Department of Agriculture’s (USDA) \u003ca href=\"https://www.ars.usda.gov/pacific-west-area/aberdeen-id/small-grains-and-potato-germplasm-research/docs/national-small-grains-collection/\">Small Grains Collection\u003c/a> in Idaho.\u003c/p>\n\u003cp>This initiative helped get white Sonora wheat included in \u003ca href=\"https://www.slowfoodusa.org/ark-item/white-sonora-wheat\">Slow Food’s Ark of Taste\u003c/a>. \u003ca href=\"https://www.nativeseeds.org/\">Native Seeds/SEARCH\u003c/a> also included Sonora wheat in their seed conservation work in Arizona, and Spiller has shepherded it and other grains from sample size to volumes farmers could plant. Sonora wheat is now a relatively familiar food because of the way these women worked behind the scenes. Because Spiller’s name is still unknown, Nguyen wants to change that.\u003c/p>\n\u003cp>At the Bread Winners talk, Nguyen invited the crowd to write thank you notes to Spiller for her work and vision—and the audience did just that.\u003c/p>\n\u003cp>“I’m very grateful that they noticed my work,” Spiller said in a phone interview after the event. She’s the founder of the \u003ca href=\"http://wholegrainconnection.org/\">Whole Grain Connection\u003c/a> and while the organization is dedicated to understanding and supporting landrace grains, whole-grain baking and nutrition are where her heart is.\u003c/p>\n\u003cp>Spiller’s curiosity was piqued when she learned about the superior nutrition of whole grains in the 1970s. “Why on earth do we not eat our grain foods whole?” she wondered at the time. Spiller trained as a chemist, and then worked first in teaching and then in pharmaceuticals. This background applied well to her investigations of whole-grain sourdough baking.\u003c/p>\n\u003cp>She wanted to know what bread was like before the 1880s, when refined flour became widely available, so she studied sourdough. Her interest in old-fashioned wheat varieties began in the early 1990s, as she began to consider how contemporary wheats reflect the needs of industrial milling and factory baking, not the stone-ground flour she saw as superior. Her fascination with grains eventually became her study and profession.\u003c/p>\n\u003cp>“I wanted to grow the [wheat] varieties I had read about in history books, and I realized that the USDA Small Grains Collection would give you samples,” said Spiller. She grew out Sonora, Pacific Bluestem, Baart, Foisy, and other varieties. Collecting her annual selections from the plants that did well, she noticed that these varieties grew taller than modern wheats, and would shade out the weeds, making them perfect for organic farming.\u003c/p>\n\u003cp>In baking with early landrace varieties, she also found culinary traits worth pursuing. She started the Whole Grain Connection in 2000 with a view toward promoting a small selection of varieties and providing farmers with seeds.\u003c/p>\n\u003cp>“Sonora was so attractive because we know its history. It might have been the first wheat introduced on this continent, and it was very successful in the southwestern region of North America,” she said.\u003c/p>\n\u003cp>There are no native wheats in the Americas—corn is this land’s native grain. Many groups of immigrants brought their own varieties, and the ones that survived did so because they thrived where people settled. Sonora, a Mediterranean type of wheat, grows well in Mediterranean climates. Heartier Russian wheats were planted in the Midwest. The Amish brought spelt to Ohio.\u003c/p>\n\u003cp>These grains began to disappear as production and milling centralized, and plant breeders targeted traits that were best for refined flour. America let go of the grains that had been our amber waves, and 125 years of white flour—farming, milling, baking and eating—won’t go away overnight.\u003c/p>\n\u003ch4>\u003cstrong>The Conversation Continues\u003c/strong>\u003c/h4>\n\u003cp>The multiple dialogues that began at Bread Winners are continuing. People see the need to speak up for these new old-fashioned flours, and for women who are championing these grains.\u003c/p>\n\u003cp>Miller Nan Kohler already works hard on the education aspect, creating online and instore materials that detail how her flours perform. The Bread Winners talk also demonstrated the need to host more classes at her mill in Pasadena. The bread classes she runs sell out immediately, and she knows she has to help people get to know her product.\u003c/p>\n\u003cp>“I want to change people’s baking repertoires, and that takes a lot of dialogue because each grain and each grind is unique,” said Kohler. She wishfully joked about having a weekly wheat radio program dedicated to answering questions about alternative grains and flours.\u003c/p>\n\u003cp>Baker Roxana Jullapat left the event in Los Angeles fired up to create a professional network to share baker-to-baker questions, and get recipes out to help people bake with heritage flours in their homes. Now is not the time to be proprietary about recipes, she said.\u003c/p>\n\u003cp>The bakers and farmers all agree on the importance of supporting women-owned grain and bread businesses. Leyna Lightman, also from the California Grain Campaign, started \u003ca href=\"https://docs.google.com/spreadsheets/d/1QxcdU2eWLPhFtOtz9kJHzZcOwn9GifRZ-LvqtDriu3E/edit#gid=0\">a Google doc\u003c/a> with names in the L.A. area after the event.\u003c/p>\n\u003cp>Of course, finding women-run bread businesses isn’t easy. Many appear at farmers’ markets or as subscription-based community supported bakeries (CSBs). This is because the same dynamics that restrict women from advancing in other entrepreneurial spaces are at work in baking. Panelists Kate Pepper of \u003ca href=\"https://www.katesbread.com/\">Kate’s Bread\u003c/a>, Christine Nelson of \u003ca href=\"https://www.demeterbread.com/\">Demeter Bread & Pastry\u003c/a>, and Crystal White of \u003ca href=\"https://www.wayfarerbread.com/\">Wayfarer Bread\u003c/a> have all turned to alternative venues like these when they couldn’t find the funding to establish a brick-and-mortar business.\u003c/p>\n\u003cp>“Many of us are thirsting for more representation, more visibility, and more kinship in the food world,” said Lightman. To that end, future events are in the works, including ones in cities like Portland, Oregon. The goal is to stretch beyond women, too, and amplify all new voices in the artisan baking community, including people of color and gender non-conforming folks.\u003c/p>\n\u003cp>“We want to create real-life solidarity, and opportunities to repeat the sparks that happened at the first Bread Winners talk,” said Lightman.\u003c/p>\n\u003cp>\u003cem>Kris Kohler recorded the Bread Winners event; the audio is embedded below and available on \u003ca href=\"https://soundcloud.com/leyna-lightman-693328340/bread-winners-audio\">Soundcloud\u003c/a>.\u003c/em>\u003cbr>\n\u003ciframe src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/422519187&color=%23ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&show_teaser=true&visual=true\" width=\"100%\" height=\"300\" frameborder=\"no\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"https://civileats.com/2018/04/11/the-women-reviving-heirloom-grains-and-flour/\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "On The Hunt For The Elusive Morel Mushroom In Ohio's Appalachian Country",
"title": "On The Hunt For The Elusive Morel Mushroom In Ohio's Appalachian Country",
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"content": "\u003cp>Even now, 10 years later, park ranger Andrea Moore remembers the familiar smell in the air that told her it was going to be a good hunt — a damp, sweet smell. It was a mix of rotting bark with an undercurrent of rebirth as trees begin to grow new leaves, while dead ones still litter the terrain.\u003c/p>\n\u003cp>There were other signs, too. The ground was moist, squishing as she walked, unusual for this late in the season. Trekking 7-miles deep into the forest to reach the spot their scout claimed was ripe for hunting, she felt a tingle of anticipation. Moore's group grew quiet as they approached a low, flat place with a trickling stream, a ring of huge sycamores, and a few dying elms.\u003c/p>\n\u003cp>\"Stop,\" called someone, breaking the silence. She looked down. Morels. Hundreds of them.\u003c/p>\n\u003cp>\"It was amazing. There was no rhyme or reason to it,\" says Moore, describing what mushroom hunters refer to as a \"mother lode.\"\u003c/p>\n\u003cp>\"Usually, morels are found right near decaying trees. But here they were just everywhere, every few feet. You had to watch where you walked. It was unbelievable.\" The hunters went to work harvesting the wrinkly capped morels and stashing them in mesh bags to keep them fresh. After hiking back to their truck, they poured the bags out and admired their haul.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"The truck bed was completely covered. I'd never had that happen before or since,\" she says. That day, they found 300 morels. In a good season, Moore may hike 100 miles over the three-to-four-week season and find around 350 morels total.\u003c/p>\n\u003cp>Moore, 53, is a park ranger in \u003ca href=\"http://www.metroparks.net/parks-and-trails/clear-creek/\">Clear Creek Metro Park\u003c/a> in southeast Ohio. She began foraging 20 years ago, looking to \u003ca href=\"https://www.npr.org/sections/thesalt/2018/02/05/581917882/mushrooms-are-good-for-you-but-are-they-medicine\">live healthier\u003c/a> and get more in tune with the land. She gushes over morels' deep, woodsy flavor and tries to hunt enough during the season to last the year.\u003c/p>\n\u003cp>So what's so great about morels? Diehard foodies and amateur cooks alike struggle to describe the essence of what makes the mushroom so enticing it can command prices nearing $35 a pound or more. The beguiling morel, whose cap looks like a large, pruny thumb, packs a flavor that makes truffles seem like a cheap knock-off.\u003c/p>\n\u003cp>Part of its draw also lies in its limited availability. \"You can't plant them, you can't grow them,\" explains Erin Shaw, a park naturalist for the \u003ca href=\"http://ohiodnr.gov\">Ohio Department of Natural Resources\u003c/a>. \"That's one reason they're so valuable. They grow where you find them.\"\u003c/p>\n\u003cp>While Shaw predicts this year will be \u003ca href=\"http://www.wtol.com/story/37870655/should-be-a-good-year-for-morel-mushrooms-in-ohio\">a good one\u003c/a> for harvesting morels, their general scarcity has given rise to a culture of secrecy.\u003c/p>\n\u003cp>Moore agrees. \"There's always that anxiety that someone else will have found my spots and taken the morels,\" says Moore, who often hunts alone or with her dog, Clunker. \"That's the worst feeling in the world when you're headed out in one direction and someone's coming back with a big bag of morels.\"\u003c/p>\n\u003cp>She has a few tricks she's learned over the years. She's been known to hide behind trees to let others pass her by so they don't see where she's going. She'll also remove aluminum cans she encounters along the way: For the casual hiker, it's litter, for a mushroom hunter, that's a sign someone may have tried to mark a spot they've found morels before so they can return to it later. Moore is wary of posting pictures online of where she hunts, even going so far as turning off GPS-location functions on her smart phone. \"There's been times when people have used pictures posted online to track down someone's hunting spot,\" says Moore.\u003c/p>\n\u003cp>The popularity of morel hunting entices thousands of mushroom seekers to descend into Ohio's forests each spring. This will sometimes create friction between veterans and novice hunters, who don't always understand and \u003ca href=\"http://thesouthern.com/lifestyles/food-and-cooking/tips-for-a-successful-morel-mushroom-hunt/collection_efb62382-c1bc-11e3-8dec-0019bb2963f4.html#5\">follow the rules\u003c/a> of the sport (yes, mushroom hunters will call it a sport).\u003c/p>\n\u003cp>In Ohio, foraging is allowed in state parks, but some mushroom enthusiasts, looking to score the mother lode, will wander wherever they think they might find the big haul, including private property and in the preserve where Moore works.\u003c/p>\n\u003cp>\"There's definitely signs when people are out hunting where they're not supposed to,\" says Moore. \"You'll see these vehicles you just don't see any other time parked randomly on the side of the road. Or someone will be walking down the street with a fishing pole and no tackle box.\"\u003c/p>\n\u003cp>If she spots a wayward hunter where they aren't allowed, Moore usually intervenes and helps them stay out of trouble. \"I try to point them to trail where I know people have found morels, I just don't tell them where my patch is,\" she laughs, then explains that sometimes the competition can get a little out of hand. \"There's been times when people's tires have been slashed.\" But Moore's quick to point out that's rare.\u003c/p>\n\u003cfigure id=\"attachment_127408\" class=\"wp-caption aligncenter\" style=\"max-width: 1162px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/a-good-day-of-mushroom-hunting_photo-courtesy-of-andrea-moore-5f4ec6281d59d1aa0cb663ea1682dca432b56176.jpg\" alt=\"Park ranger Moore shows off a big morel haul.\" width=\"1162\" height=\"871\" class=\"size-full wp-image-127408\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/a-good-day-of-mushroom-hunting_photo-courtesy-of-andrea-moore-5f4ec6281d59d1aa0cb663ea1682dca432b56176.jpg 1162w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/a-good-day-of-mushroom-hunting_photo-courtesy-of-andrea-moore-5f4ec6281d59d1aa0cb663ea1682dca432b56176-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/a-good-day-of-mushroom-hunting_photo-courtesy-of-andrea-moore-5f4ec6281d59d1aa0cb663ea1682dca432b56176-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/a-good-day-of-mushroom-hunting_photo-courtesy-of-andrea-moore-5f4ec6281d59d1aa0cb663ea1682dca432b56176-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/a-good-day-of-mushroom-hunting_photo-courtesy-of-andrea-moore-5f4ec6281d59d1aa0cb663ea1682dca432b56176-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/a-good-day-of-mushroom-hunting_photo-courtesy-of-andrea-moore-5f4ec6281d59d1aa0cb663ea1682dca432b56176-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/a-good-day-of-mushroom-hunting_photo-courtesy-of-andrea-moore-5f4ec6281d59d1aa0cb663ea1682dca432b56176-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/a-good-day-of-mushroom-hunting_photo-courtesy-of-andrea-moore-5f4ec6281d59d1aa0cb663ea1682dca432b56176-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/a-good-day-of-mushroom-hunting_photo-courtesy-of-andrea-moore-5f4ec6281d59d1aa0cb663ea1682dca432b56176-520x390.jpg 520w\" sizes=\"(max-width: 1162px) 100vw, 1162px\">\u003cfigcaption class=\"wp-caption-text\">Park ranger Moore shows off a big morel haul. \u003ccite>(W.K. Moore/Andrea Moore)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the end, most participants are in it for the love of the hunt. While some enterprising mushroom gathers have been known to sell their wares at farmers markets, to area restaurants, or even in their own online shops; for Moore, morel hunting is all about enjoying the haul.\u003c/p>\n\u003cp>Morels come in many shapes and sizes, lending themselves to various preparation methods. \"One of the first batches of morels that come up — the smaller grays — are my favorite since they're so succulent. I'll sauté those in butter and add cream for mushroom Alfredo,\" says Moore. \"The bigger, yellow ones that come later? With those, I'll slice them, then bread them before pan frying, then you put them between two slices of buttered bread. We call that the Hillbilly way. It sounds funny, but it's such a treat. If I can have both of those in a season, that's a really good year.\"\u003c/p>\n\u003cp>\u003cem>Kristen J. Gough is an award-winning travel writer living in the Midwest. Tweet her \u003ca href=\"https://twitter.com/mykidseatsquid\">@MyKidsEatSquid\u003c/a>.\u003c/em> \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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"excerpt": "It's early spring in southeastern Ohio. Foodies and opportunists are starting to scour the trails for morels. But finding the tiny, wrinkled gems requires perfect weather, patience and a little luck.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Even now, 10 years later, park ranger Andrea Moore remembers the familiar smell in the air that told her it was going to be a good hunt — a damp, sweet smell. It was a mix of rotting bark with an undercurrent of rebirth as trees begin to grow new leaves, while dead ones still litter the terrain.\u003c/p>\n\u003cp>There were other signs, too. The ground was moist, squishing as she walked, unusual for this late in the season. Trekking 7-miles deep into the forest to reach the spot their scout claimed was ripe for hunting, she felt a tingle of anticipation. Moore's group grew quiet as they approached a low, flat place with a trickling stream, a ring of huge sycamores, and a few dying elms.\u003c/p>\n\u003cp>\"Stop,\" called someone, breaking the silence. She looked down. Morels. Hundreds of them.\u003c/p>\n\u003cp>\"It was amazing. There was no rhyme or reason to it,\" says Moore, describing what mushroom hunters refer to as a \"mother lode.\"\u003c/p>\n\u003cp>\"Usually, morels are found right near decaying trees. But here they were just everywhere, every few feet. You had to watch where you walked. It was unbelievable.\" The hunters went to work harvesting the wrinkly capped morels and stashing them in mesh bags to keep them fresh. After hiking back to their truck, they poured the bags out and admired their haul.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"The truck bed was completely covered. I'd never had that happen before or since,\" she says. That day, they found 300 morels. In a good season, Moore may hike 100 miles over the three-to-four-week season and find around 350 morels total.\u003c/p>\n\u003cp>Moore, 53, is a park ranger in \u003ca href=\"http://www.metroparks.net/parks-and-trails/clear-creek/\">Clear Creek Metro Park\u003c/a> in southeast Ohio. She began foraging 20 years ago, looking to \u003ca href=\"https://www.npr.org/sections/thesalt/2018/02/05/581917882/mushrooms-are-good-for-you-but-are-they-medicine\">live healthier\u003c/a> and get more in tune with the land. She gushes over morels' deep, woodsy flavor and tries to hunt enough during the season to last the year.\u003c/p>\n\u003cp>So what's so great about morels? Diehard foodies and amateur cooks alike struggle to describe the essence of what makes the mushroom so enticing it can command prices nearing $35 a pound or more. The beguiling morel, whose cap looks like a large, pruny thumb, packs a flavor that makes truffles seem like a cheap knock-off.\u003c/p>\n\u003cp>Part of its draw also lies in its limited availability. \"You can't plant them, you can't grow them,\" explains Erin Shaw, a park naturalist for the \u003ca href=\"http://ohiodnr.gov\">Ohio Department of Natural Resources\u003c/a>. \"That's one reason they're so valuable. They grow where you find them.\"\u003c/p>\n\u003cp>While Shaw predicts this year will be \u003ca href=\"http://www.wtol.com/story/37870655/should-be-a-good-year-for-morel-mushrooms-in-ohio\">a good one\u003c/a> for harvesting morels, their general scarcity has given rise to a culture of secrecy.\u003c/p>\n\u003cp>Moore agrees. \"There's always that anxiety that someone else will have found my spots and taken the morels,\" says Moore, who often hunts alone or with her dog, Clunker. \"That's the worst feeling in the world when you're headed out in one direction and someone's coming back with a big bag of morels.\"\u003c/p>\n\u003cp>She has a few tricks she's learned over the years. She's been known to hide behind trees to let others pass her by so they don't see where she's going. She'll also remove aluminum cans she encounters along the way: For the casual hiker, it's litter, for a mushroom hunter, that's a sign someone may have tried to mark a spot they've found morels before so they can return to it later. Moore is wary of posting pictures online of where she hunts, even going so far as turning off GPS-location functions on her smart phone. \"There's been times when people have used pictures posted online to track down someone's hunting spot,\" says Moore.\u003c/p>\n\u003cp>The popularity of morel hunting entices thousands of mushroom seekers to descend into Ohio's forests each spring. This will sometimes create friction between veterans and novice hunters, who don't always understand and \u003ca href=\"http://thesouthern.com/lifestyles/food-and-cooking/tips-for-a-successful-morel-mushroom-hunt/collection_efb62382-c1bc-11e3-8dec-0019bb2963f4.html#5\">follow the rules\u003c/a> of the sport (yes, mushroom hunters will call it a sport).\u003c/p>\n\u003cp>In Ohio, foraging is allowed in state parks, but some mushroom enthusiasts, looking to score the mother lode, will wander wherever they think they might find the big haul, including private property and in the preserve where Moore works.\u003c/p>\n\u003cp>\"There's definitely signs when people are out hunting where they're not supposed to,\" says Moore. \"You'll see these vehicles you just don't see any other time parked randomly on the side of the road. Or someone will be walking down the street with a fishing pole and no tackle box.\"\u003c/p>\n\u003cp>If she spots a wayward hunter where they aren't allowed, Moore usually intervenes and helps them stay out of trouble. \"I try to point them to trail where I know people have found morels, I just don't tell them where my patch is,\" she laughs, then explains that sometimes the competition can get a little out of hand. \"There's been times when people's tires have been slashed.\" But Moore's quick to point out that's rare.\u003c/p>\n\u003cfigure id=\"attachment_127408\" class=\"wp-caption aligncenter\" style=\"max-width: 1162px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/a-good-day-of-mushroom-hunting_photo-courtesy-of-andrea-moore-5f4ec6281d59d1aa0cb663ea1682dca432b56176.jpg\" alt=\"Park ranger Moore shows off a big morel haul.\" width=\"1162\" height=\"871\" class=\"size-full wp-image-127408\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/a-good-day-of-mushroom-hunting_photo-courtesy-of-andrea-moore-5f4ec6281d59d1aa0cb663ea1682dca432b56176.jpg 1162w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/a-good-day-of-mushroom-hunting_photo-courtesy-of-andrea-moore-5f4ec6281d59d1aa0cb663ea1682dca432b56176-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/a-good-day-of-mushroom-hunting_photo-courtesy-of-andrea-moore-5f4ec6281d59d1aa0cb663ea1682dca432b56176-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/a-good-day-of-mushroom-hunting_photo-courtesy-of-andrea-moore-5f4ec6281d59d1aa0cb663ea1682dca432b56176-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/a-good-day-of-mushroom-hunting_photo-courtesy-of-andrea-moore-5f4ec6281d59d1aa0cb663ea1682dca432b56176-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/a-good-day-of-mushroom-hunting_photo-courtesy-of-andrea-moore-5f4ec6281d59d1aa0cb663ea1682dca432b56176-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/a-good-day-of-mushroom-hunting_photo-courtesy-of-andrea-moore-5f4ec6281d59d1aa0cb663ea1682dca432b56176-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/a-good-day-of-mushroom-hunting_photo-courtesy-of-andrea-moore-5f4ec6281d59d1aa0cb663ea1682dca432b56176-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/a-good-day-of-mushroom-hunting_photo-courtesy-of-andrea-moore-5f4ec6281d59d1aa0cb663ea1682dca432b56176-520x390.jpg 520w\" sizes=\"(max-width: 1162px) 100vw, 1162px\">\u003cfigcaption class=\"wp-caption-text\">Park ranger Moore shows off a big morel haul. \u003ccite>(W.K. Moore/Andrea Moore)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the end, most participants are in it for the love of the hunt. While some enterprising mushroom gathers have been known to sell their wares at farmers markets, to area restaurants, or even in their own online shops; for Moore, morel hunting is all about enjoying the haul.\u003c/p>\n\u003cp>Morels come in many shapes and sizes, lending themselves to various preparation methods. \"One of the first batches of morels that come up — the smaller grays — are my favorite since they're so succulent. I'll sauté those in butter and add cream for mushroom Alfredo,\" says Moore. \"The bigger, yellow ones that come later? With those, I'll slice them, then bread them before pan frying, then you put them between two slices of buttered bread. We call that the Hillbilly way. It sounds funny, but it's such a treat. If I can have both of those in a season, that's a really good year.\"\u003c/p>\n\u003cp>\u003cem>Kristen J. Gough is an award-winning travel writer living in the Midwest. Tweet her \u003ca href=\"https://twitter.com/mykidseatsquid\">@MyKidsEatSquid\u003c/a>.\u003c/em> \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": "Guide: 5 Local Bay Area Egg Producers You Should Know",
"title": "Guide: 5 Local Bay Area Egg Producers You Should Know",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When you stand in front of the egg cases at the grocery store it can all start to seem a little overwhelming. What's the difference between fertile and non-fertile? Grade A or AA? Brown and white eggs? With the increase in local eggs in recent years, how do you know which ones are the best ones and which are going to be \u003ca href=\"https://www.kqed.org/bayareabites/126864/207-million-eggs-are-recalled-over-salmonella-fears\" rel=\"noopener\" target=\"_blank\">recalled for Salmonella\u003c/a>?\u003c/p>\n\u003cp>Let's get one thing out of the way to start with: The color of the egg's shell comes from the breed of hen, while the color of the yolk is a result of what the hen eats. \u003c/p>\n\u003cp>Although brown eggs often command a higher price than white eggs, most farmers will tell you there's no real difference. It's more a matter of preference. And \u003ca href=\"https://www.npr.org/sections/thesalt/2018/01/04/575368028/youll-be-shelling-out-more-money-for-eggs-in-2018\" rel=\"noopener\" target=\"_blank\">prices overall for eggs are on the rise this year anyway\u003c/a>, because of an increase in demand and a decrease in international production due to avian influenza. Not to mention there are more fancy local organic vegetarian-fed pasture-raised eggs than ever.\u003c/p>\n\u003cp>\u003cstrong>To understand all those various labels, there are a handful of definitions to know:\u003c/strong>\u003c/p>\n\u003ch2>Organic\u003c/h2>\n\u003cp>Organic is a specific and regulated term that means the chickens and their eggs meet \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Poultry%20-%20Guidelines.pdf\" rel=\"noopener\" target=\"_blank\">USDA organic requirements\u003c/a>. Generally, organic standards require the hens to eat organic-certified feed (and, if they're on pastures, organic-certified grass and pasture). The chickens also can't receive most drugs or hormones, and must have access to the outdoors. However, the current Trump administration has \u003ca href=\"https://www.npr.org/sections/thesalt/2017/12/15/571187112/trump-administration-moves-to-kill-rules-for-organic-eggs\" rel=\"noopener\" target=\"_blank\">planned to roll back organic egg standards\u003c/a> and one of the first things to go was \u003ca href=\"https://www.reuters.com/article/us-usa-eggs-organic/usda-withdraws-proposal-to-stiffen-rules-for-organic-egg-farms-idUSKCN1GO2VD\" rel=\"noopener\" target=\"_blank\">stricter animal welfare rules\u003c/a> that would have outlined precisely how much space and what kinds of outdoor access should be required.\u003c/p>\n\u003ch2>Cage-Free\u003c/h2>\n\u003cp>Cage-Free is a USDA label that means the hens aren't held in cages, though they typically are kept in a large barn. \u003cstrong>Free-Range\u003c/strong> is also a USDA-regulated label that requires the hens to have access to the outdoors. What kind of outdoors access can be limited. There are also humane certifications granted \u003ca href=\"https://certifiedhumane.org/\" rel=\"noopener\" target=\"_blank\">by nonprofit animal welfare organizations\u003c/a>. If eggs are certified humane and also cage-free or free-range, then that means they met the humane standards for space per hen, which are higher.\u003c/p>\n\u003ch2>Pasture-Raised\u003c/h2>\n\u003cp>Pasture-Raised eggs are not regulated by USDA, but generally come from hens that have continuous access to pastures. Per \u003ca href=\"https://certifiedhumane.org/\" rel=\"noopener\" target=\"_blank\">certified humane standards\u003c/a>, pasture-raised hens have 108-square feet of outdoors space and indoor access for inclement weather. \u003c/p>\n\u003ch2>Omega-3\u003c/h2>\n\u003cp>Eggs that are labeled with extra Omega-3 simply means that the hens' feed has been fortified with omega-3 fatty acids.\u003c/p>\n\u003ch2>Fertile\u003c/h2>\n\u003cp>Hens lay eggs whether a rooster is involved or not, though the quantity varies over the year. Fertile eggs, however, are eggs that have been fertilized by a rooster. Nutritionally, there isn't a difference. And since eggs in the U.S. are required to be refrigerated and inspected, you won't end up with a baby chick in your egg carton no matter what.\u003c/p>\n\u003ch2>Grade AA, A or B\u003c/h2>\n\u003cp>The most basic of USDA standards are egg gradings. Grade AA, A or B are determined by \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Egg%20Grading%20Manual.pdf\" rel=\"noopener\" target=\"_blank\">in-depth USDA grading requirements\u003c/a>. U.S. Grade AA eggs are the top level in consistency, with nearly flawless shells and firms yolks and whites with no defects. Grade A eggs look the same, but might have slightly inferior interior quality per specific standards. Grade B are the lowest quality eggs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Confused yet?\u003c/p>\n\u003cp>Along with USDA certifications and animal welfare standards, the most important factor, of course, is how they taste! We tried five different local eggs to compare taste and make, starting with a basic plate of scrambled eggs and expanding into other styles. (It should be noted, the biggest differences likely can be tasted in soft-boiled eggs, and the differences in taste vary over the year based on the hens' seasonal diets -- especially if they're pasture-raised and eat grass.) Hens who have access to natural light and the outdoors produce more during these longer days, which means now is the best season for fresh pasture-raised eggs. And, honestly, you can't go wrong with a dozen of any of these Bay Area eggs.\u003c/p>\n\u003cfigure id=\"attachment_127318\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170255.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170255.jpg\" alt=\"Clover's organic and organic Omega-3 eggs.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clover's organic and organic Omega-3 eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://cloversonoma.com/\" rel=\"noopener\" target=\"_blank\">Clover\u003c/a>\u003c/h2>\n\u003cp>Clover is perhaps the largest of the local egg and dairy producers. Their egg production operates in a similar fashion to their dairy production, which means that they contract with five local farms who are required to meet their quality and sustainability standards. The local farms then retain ownership and control, but Clover works with them to meet all standards and to systematize the process. After being laid on the farm, the eggs are then brought into the Clover facility in Petaluma and distributed either by Clover's own trucks or by their distributor, NuCal.\u003c/p>\n\u003cfigure id=\"attachment_127319\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170211.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170211.jpg\" alt=\"Clover eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127319\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clover eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>All of Clover's eggs are cage-free. They also then produce organic eggs, per stricter USDA guidelines, and organic Omega-3 eggs. These are considered a step up from cage-free eggs. This past October, they also added organic pasture-raised eggs from one local farm, which already was involved in a dairy partnership with Clover. The pasture-raised eggs aren't yet available in all stores and are limited since there are just over 3,000 pasture-raised hens. The other Clover farms are all slightly larger.\u003c/p>\n\u003cp>All the hens are also \u003ca href=\"http://humaneheartland.org/our-farm-programs/american-humane-certified\" rel=\"noopener\" target=\"_blank\">American Humane certified\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_127320\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171451.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171451.jpg\" alt=\"Sunnyside-up eggs from Clover\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127320\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sunnyside-up eggs from Clover \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>Part of the upside of how Clover operates is that it allows the local farmers to retain control, but still gives them the benefits of working with a company that can offer support and higher prices for their eggs, as well as provide quality assurances for consumers. According to Clover's Vice President of Marketing Kristel Corson, the new pasture-raised eggs could also offer these long-time dairy farmers an opportunity to diversify their income streams and create sustainable business models.\u003c/p>\n\u003cp>In addition to producing cage-free, organic, and now pasture-raised eggs, Clover works with egg farms all within 100 miles of its distribution facilities. That means you're typically getting eggs in the store within 48 hours after they've been laid. That makes them all fresh and then the taste comes down to what specifically they're being fed. For example, the omega-3 eggs have a feed with extra flax seed.\u003c/p>\n\u003cfigure id=\"attachment_127323\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Untitled.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Untitled.jpg\" alt=\"Cracking Clover Omega-3 eggs.\" width=\"1920\" height=\"2048\" class=\"size-full wp-image-127323\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-160x171.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-800x853.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-768x819.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-1020x1088.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-1125x1200.jpg 1125w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-1180x1259.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-960x1024.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-240x256.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-375x400.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-520x555.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cracking Clover Omega-3 eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The extra omega-3s gives the eggs a slightly darker yolk, while the regular organic Clover eggs weren't as orange and had more ball-like yolks. Both the cartons were full of a dozen brown eggs and fairly standard looking. The omega-3 eggs were light and flat, slightly richer in taste. Both versions of Clover's eggs were fresh and clean. \u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\nClover's eggs are around $7-8/dozen. \n\u003cli>Available in most Bay Area grocery stores\u003c/li>\n\u003cli>The new pasture-raised eggs are only currently available at the local chains, like Mollie Stone's and Nugget\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127306\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125209-1.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125209-1.jpg\" alt=\"Eggs from Uncle Eddie's, Judy's Family Farm, and Rock Island.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127306\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eggs from Uncle Eddie's, Judy's Family Farm, and Rock Island. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.judysfamilyfarm.com/\" rel=\"noopener\" target=\"_blank\">Judy's Family Farm\u003c/a> & \u003ca href=\"http://uncleeddieseggs.com/\" rel=\"noopener\" target=\"_blank\">Uncle Eddie's\u003c/a> & Rock Island\u003c/h2>\n\u003cp>You might be more of Uncle Eddie's fan than Judy's Family Farm, but the reality is both those brands (along with the Rock Island fertile eggs) come from Petaluma Farms in Petaluma. The third-generation family farm, run by Steve and Judy Mahrt, also produces eggs for Whole Foods and Organic Valley.\u003c/p>\n\u003cfigure id=\"attachment_127305\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125057.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125057.jpg\" alt=\"Petaluma Farms produces eggs under the Rock Island, Uncle Eddie's and Judy Family Farms brands.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127305\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Petaluma Farms produces eggs under the Rock Island, Uncle Eddie's and Judy Family Farms brands. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>Petaluma Farms has many thousands of hens across multiple facilities outside Petaluma that meet organic and cage-free standards. The various brands comply with the different certifications, based on the hens' feed and housing. All the hens are cage-free and fed a vegetarian diet, but some are also fed organic or omega-3 diets. However, \u003ca href=\"https://www.nytimes.com/2015/01/09/business/direct-action-everywhere-video-of-laying-hens-raises-concerns.html\" rel=\"noopener\" target=\"_blank\">the farm came under criticism a few years ago for an undercover video showing what animal activists deemed inhumane conditions\u003c/a>. The Mahrts said the video showed just three hens, whose conditions were taken out of context. Additionally, Petaluma Farms has met certified humane standards at its organic facilities. \u003c/p>\n\u003cp>You can see a tour of Judy's Family Farm facilities in this YouTube video:\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=-PiYi54io3c\u003c/p>\n\u003cp>Another lawsuit was settled in 2014 over the Judy's egg carton packaging, which \u003ca href=\"http://www.petaluma360.com/news/1856089-181/petaluma-egg-farm-settles-packaging?sba=AAS\" rel=\"noopener\" target=\"_blank\">the Animal Legal Defense Fund claimed was misleading\u003c/a>.\u003c/p>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cfigure id=\"attachment_127308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rock.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rock.jpg\" alt=\"Rock Island eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rock Island eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the largest local organic eggs producers, Petaluma Farms supplies many of the cage-free eggs you can buy at the store at a fairly affordable price. They're also one of the original cage-free egg producers in Northern California. In fact, according to the farm press, none of the chickens at any of the Petaluma Farms are raised in cages. In addition, the Mahrts are involved in the local Sonoma County community and sponsor \u003ca href=\"http://www.petalumadowntown.com/butter-and-egg-days-parade.html\" rel=\"noopener\" target=\"_blank\">the Petaluma Butter & Eggs Days Festival\u003c/a>.\u003c/p>\n\u003cp>Rock Island is the company's fertile egg line raised without antibiotics and 100% vegetable diet. The eggs are brown and slightly smaller, with a hard shell. And once cracked, the yolks aren't too runny or overly orange, but taste thick and full of flavor.\u003c/p>\n\u003cfigure id=\"attachment_127309\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/judys.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/judys.jpg\" alt=\"Scrambled eggs from Judy's Family Farm\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127309\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scrambled eggs from Judy's Family Farm \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Judy's eggs are brown and appear bigger than Rock Island's dozen. They're certified organic, humane and non-GMO, as well as cage-free and raised with no antibiotics. The ones I tried were also fortified with omega-3 fatty acid. Judy's tasted lighter than Rock Island, not as heavy and thick, but it's splitting hairs. They were essentially normal local eggs.\u003c/p>\n\u003cfigure id=\"attachment_127310\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/uncle-eddies.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/uncle-eddies.jpg\" alt=\"A carton of Uncle Eddie's eggs.\" width=\"1920\" height=\"1546\" class=\"size-full wp-image-127310\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-800x644.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-768x618.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-1020x821.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-1200x966.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-1180x950.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-960x773.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-520x419.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A carton of Uncle Eddie's eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most obvious difference with Uncle Eddie's Wild Hen Farm eggs are that they're white and extra large. These cage-free eggs are verified non-GMO, no hormones or antibiotics, and are fed a vegetarian diet too -- as are most of Petaluma Farm's eggs. (Uncle Eddie's, however, are not certified humane.) They tasted slightly fluffier than the heavy Rock Island eggs, but were very similar to Judy's.\u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\nThe brands range from $4-5/dozen.\n\u003cli>Available in most Bay Area grocery stories, including Whole Foods\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/marinsunfarms.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/marinsunfarms.jpg\" alt=\"Marin Sun Farms' eggs can be bought at their butcher shops.\" width=\"1920\" height=\"1318\" class=\"size-full wp-image-127330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-1200x824.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-1180x810.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-960x659.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-375x257.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-520x357.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms' eggs can be bought at their butcher shops. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.marinsunfarms.com/\" rel=\"noopener\" target=\"_blank\">Marin Sun Farms\u003c/a>\u003c/h2>\n\u003cp>Best known for its butcher shops and grass-fed beef, Marin Sun Farms has also gained a following for its local eggs. Though the original ranch outside Point Reyes Station had hens for years, all of Marin Sun Farms eggs now come from a farm out in Fallon, on the edge of the Marin-Sonoma border.\u003c/p>\n\u003cfigure id=\"attachment_127331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_141704.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_141704.jpg\" alt=\"Marin Sun Farms eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>All five of the farms' hen breeds are pasture-raised -- housed in large mobile henhouses and moved to fresh pasture when the grass is eaten down. The diversity of breeds is also why their egg cartons are filled with white, green, and brown eggs. The eggs are also all certified organic, meaning they're fed organic grain and that the pastures are certified organic. They're then washed, packaged, and distributed out of the Marin Sun Farms plant in Petaluma.\u003c/p>\n\u003cfigure id=\"attachment_127332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142347.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142347.jpg\" alt=\"Marin Sun Farm eggs in the frying pan.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farm eggs in the frying pan. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>Marin Sun Farms is known for its high-quality farm standards and working with local farmers, originally in the cattle industry, to create sustainable models that support Marin and Sonoma agriculture. Their organic, pasture-raised eggs fit with that model. You're also virtually guaranteed to have fresh eggs, if you can get your hands on some, since they sell out every week.\u003c/p>\n\u003cp>Because the hens are true pasture-raised, what they eat does vary over the year, as does their egg production.\u003c/p>\n\u003cfigure id=\"attachment_127344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142900.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142900.jpg\" alt=\"Marin Sun Farms' eggs scrambled.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms' eggs scrambled. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The current batch were a bit small with hard shells and a big orange yolk. That larger, heavy yolk gave the eggs more flavor and made them slightly chewier. There was a lot of egg to taste even for the smaller size.\u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\nTypically, Marin Sun Farms eggs cost $9-10/dozen.\n\u003cli>Available at Marin Sun Farms butcher shops in Point Reyes Station and at \u003ca href=\"https://www.kqed.org/bayareabites/121207/rockridge-market-hall-celebrates-its-30th-anniversary-as-the-east-bays-one-stop-shop-for-all-things-food\">Market Hall\u003c/a> in Oakland\u003c/li>\n\u003cli>Can be purchased at a few local stores, like Bi-Rite\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell.jpg\" alt=\"Eatwell's carton has a home-grown quality.\" width=\"1920\" height=\"1419\" class=\"size-full wp-image-127337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-768x568.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-1020x754.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-1200x887.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-1180x872.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-960x710.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-240x177.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-375x277.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-520x384.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell's carton has a home-grown quality. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.eatwell.com/\" rel=\"noopener\" target=\"_blank\">Eatwell Farm\u003c/a>\u003c/h2>\n\u003cp>If you're looking to have eggs delivered in your CSA box, then Eatwell could be for you. The farm out in Dixon does most of its business out of \u003ca href=\"https://eatwell.csaware.com/store/csa.jsp\" rel=\"noopener\" target=\"_blank\">CSA boxes\u003c/a> of seasonal produce, which includes their eggs. There are over 800 families that have CSA boxes delivered, and members are also invited to attend special events at the farm.\u003c/p>\n\u003cfigure id=\"attachment_127335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_172356.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_172356.jpg\" alt=\"Eatwell eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition, they sell their eggs at farmers markets and directly to some restaurants and stores. Nopa buys cases of eggs from Eatwell, said Lorraine Walker, who owns and operates the farm \u003ca href=\"https://www.kqed.org/bayareabites/118716/nigel-walker-eatwell-farm-founder-mainstay-at-ferry-building-farmers-market-dies-at-56\">since her husband died\u003c/a>. The farm has about 2,000 hens currently laying eggs, with another 500-600 about to come into production to replace those being \"retired\" to the soup pot.\u003c/p>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>The farm pulled out of organic certification for its eggs a few years ago, said Walker, because much of the grain, soy, wheat and corn that makes up organic chicken feed comes from far away due to a lack of supply locally. Often it's grown as far away as Turkey or India. Walker explained that her husband decided to instead move towards a local non-GMO feed formula made specifically for them, with as much organic material as possible -- but not 100%.\u003c/p>\n\u003cp>The hens are pasture-raised, however, in mobile houses that are open 24 hours a day, except when they need to be moved. And the pastures are certified organic.\u003c/p>\n\u003cfigure id=\"attachment_127336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_150210.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_150210.jpg\" alt=\"Eatwell eggs in the pan.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell eggs in the pan. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>Obviously, the carton has a more home-grown look to it, which trickles right down to the eggs. Expect the size and shape to vary slightly from egg to egg, though they were all brown and once cracked had normal yolks. That is was happens when your food comes right from the farm. Buying from Eatwell also has the benefit of supporting the CSA, and if you become a member, then you can attend events at the farm.\u003c/p>\n\u003cfigure id=\"attachment_127334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell-toast.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell-toast.jpg\" alt=\"Eatwell egg on toast.\" width=\"1920\" height=\"1361\" class=\"size-full wp-image-127334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-768x544.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-1020x723.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-1200x851.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-1180x836.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-960x681.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-375x266.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-520x369.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell egg on toast. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of all the eggs I sampled, the Eatwell batch tasted the most different from the others. The yolks were dense and slightly chalky, but the real difference was in the whites, which were thick and had a pillowy texture. \u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\n\u003cli>Subscribe to \u003ca href=\"https://eatwell.csaware.com/store/csa.jsp\" rel=\"noopener\" target=\"_blank\">their CSA\u003c/a>, which delivers throughout the Bay Area for about $24/box\u003c/li>\n\u003cli>Available at \u003ca href=\"https://cuesa.org/markets/ferry-plaza-farmers-market\" rel=\"noopener\" target=\"_blank\">the Ferry Building Farmers Market on Saturday mornings\u003c/a>\u003c/li>\n\u003cli>Can be purchased at a few stores, like Rainbow [\u003ca href=\"https://bit.ly/2qTB1mt\" rel=\"noopener\" target=\"_blank\">map\u003c/a>] and Fatted Calf [\u003ca href=\"https://bit.ly/2HHYmky\" rel=\"noopener\" target=\"_blank\">map\u003c/a>], which is a CSA drop-site for Eatwell and also sells cartons of their eggs for $9/dozen\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180418_195219.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180418_195219.jpg\" alt=\"Rolling Oaks eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling Oaks eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://rollingoaks-ranch.com/Find_Us.html\" rel=\"noopener\" target=\"_blank\">Rolling Oaks Ranch\u003c/a>\u003c/h2>\n\u003cp>The CUESA farmers market \u003ca href=\"https://cuesa.org/article/new-standards-humane-eggs\" rel=\"noopener\" target=\"_blank\">permits only pasture-raised eggs to be sold at their markets\u003c/a>. If you're looking for small, local, straight-from-the-farm eggs, then the farmers market is a good place to start. There are a handful of notable egg producers at CUESA's markets, including Eatwell (listed above) and Rolling Oaks Ranch.\u003c/p>\n\u003cfigure id=\"attachment_127341\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125422.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125422.jpg\" alt=\"The multi-colored eggs.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The multi-colored eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>Rolling Oaks Ranch, in Ione, was primarily a cattle ranch with a feed and tack store when the couple, Charlie and Liz Sowell, ended up with a flock of chicks a customer had ordered. Today, they have 1,900 hens out on pasture all day and inside at night. They raise seven different breeds of hen, including the \u003ca href=\"https://en.wikipedia.org/wiki/Ameraucana\">Ameraucana\u003c/a>, which produce eggs with green or blue shells.\u003c/p>\n\u003cp>Because the hens stopped laying eggs during the drought at high enough rates to sell to consumers, Rolling Oaks wasn't able to offer its eggs at the farmers market for months. They recently returned when the weather and longer days got the hens going again.\u003c/p>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>This is a truly family-run operation, with Charlie himself moving the hens' homes from pasture to pasture during the week. It's not organic-certified, but the hens' grass-eating is supplemented with feed from the U.S. They're also fortified with Omega-3s.\u003c/p>\n\u003cfigure id=\"attachment_127342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rolling.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rolling.jpg\" alt=\"Rolling Oaks' eggs in the frying pan.\" width=\"1920\" height=\"1374\" class=\"size-full wp-image-127342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-1020x730.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-1200x859.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-1180x844.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-960x687.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-520x372.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling Oaks' eggs in the frying pan. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The carton was full of multiple colors and big eggs, each with their own unique shapes and oddities. The shells were think and the yolks were big and bright yellow. The eggs, though, weren't overly rich or heavy -- more like normal, light eggs with just a little bit of extra flavor.\u003c/p>\n\u003cfigure id=\"attachment_127339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171929.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171929.jpg\" alt=\"Rolling Oaks' eggs scrambled\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling Oaks' eggs scrambled \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch3>Where to get them\u003c/h3>\n\u003cli>Available at the \u003ca href=\"https://cuesa.org/markets/ferry-plaza-farmers-market\" rel=\"noopener\" target=\"_blank\">Ferry Building Farmers Markets on Saturdays\u003c/a>\u003c/li>\n\u003cli>Can also be purchased at the ranch in Ione [\u003ca href=\"https://bit.ly/2Fbqgjq\" rel=\"noopener\" target=\"_blank\">map\u003c/a>]\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Understand the various certifications for eggs and where you can get a good local dozen.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When you stand in front of the egg cases at the grocery store it can all start to seem a little overwhelming. What's the difference between fertile and non-fertile? Grade A or AA? Brown and white eggs? With the increase in local eggs in recent years, how do you know which ones are the best ones and which are going to be \u003ca href=\"https://www.kqed.org/bayareabites/126864/207-million-eggs-are-recalled-over-salmonella-fears\" rel=\"noopener\" target=\"_blank\">recalled for Salmonella\u003c/a>?\u003c/p>\n\u003cp>Let's get one thing out of the way to start with: The color of the egg's shell comes from the breed of hen, while the color of the yolk is a result of what the hen eats. \u003c/p>\n\u003cp>Although brown eggs often command a higher price than white eggs, most farmers will tell you there's no real difference. It's more a matter of preference. And \u003ca href=\"https://www.npr.org/sections/thesalt/2018/01/04/575368028/youll-be-shelling-out-more-money-for-eggs-in-2018\" rel=\"noopener\" target=\"_blank\">prices overall for eggs are on the rise this year anyway\u003c/a>, because of an increase in demand and a decrease in international production due to avian influenza. Not to mention there are more fancy local organic vegetarian-fed pasture-raised eggs than ever.\u003c/p>\n\u003cp>\u003cstrong>To understand all those various labels, there are a handful of definitions to know:\u003c/strong>\u003c/p>\n\u003ch2>Organic\u003c/h2>\n\u003cp>Organic is a specific and regulated term that means the chickens and their eggs meet \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Poultry%20-%20Guidelines.pdf\" rel=\"noopener\" target=\"_blank\">USDA organic requirements\u003c/a>. Generally, organic standards require the hens to eat organic-certified feed (and, if they're on pastures, organic-certified grass and pasture). The chickens also can't receive most drugs or hormones, and must have access to the outdoors. However, the current Trump administration has \u003ca href=\"https://www.npr.org/sections/thesalt/2017/12/15/571187112/trump-administration-moves-to-kill-rules-for-organic-eggs\" rel=\"noopener\" target=\"_blank\">planned to roll back organic egg standards\u003c/a> and one of the first things to go was \u003ca href=\"https://www.reuters.com/article/us-usa-eggs-organic/usda-withdraws-proposal-to-stiffen-rules-for-organic-egg-farms-idUSKCN1GO2VD\" rel=\"noopener\" target=\"_blank\">stricter animal welfare rules\u003c/a> that would have outlined precisely how much space and what kinds of outdoor access should be required.\u003c/p>\n\u003ch2>Cage-Free\u003c/h2>\n\u003cp>Cage-Free is a USDA label that means the hens aren't held in cages, though they typically are kept in a large barn. \u003cstrong>Free-Range\u003c/strong> is also a USDA-regulated label that requires the hens to have access to the outdoors. What kind of outdoors access can be limited. There are also humane certifications granted \u003ca href=\"https://certifiedhumane.org/\" rel=\"noopener\" target=\"_blank\">by nonprofit animal welfare organizations\u003c/a>. If eggs are certified humane and also cage-free or free-range, then that means they met the humane standards for space per hen, which are higher.\u003c/p>\n\u003ch2>Pasture-Raised\u003c/h2>\n\u003cp>Pasture-Raised eggs are not regulated by USDA, but generally come from hens that have continuous access to pastures. Per \u003ca href=\"https://certifiedhumane.org/\" rel=\"noopener\" target=\"_blank\">certified humane standards\u003c/a>, pasture-raised hens have 108-square feet of outdoors space and indoor access for inclement weather. \u003c/p>\n\u003ch2>Omega-3\u003c/h2>\n\u003cp>Eggs that are labeled with extra Omega-3 simply means that the hens' feed has been fortified with omega-3 fatty acids.\u003c/p>\n\u003ch2>Fertile\u003c/h2>\n\u003cp>Hens lay eggs whether a rooster is involved or not, though the quantity varies over the year. Fertile eggs, however, are eggs that have been fertilized by a rooster. Nutritionally, there isn't a difference. And since eggs in the U.S. are required to be refrigerated and inspected, you won't end up with a baby chick in your egg carton no matter what.\u003c/p>\n\u003ch2>Grade AA, A or B\u003c/h2>\n\u003cp>The most basic of USDA standards are egg gradings. Grade AA, A or B are determined by \u003ca href=\"https://www.ams.usda.gov/sites/default/files/media/Egg%20Grading%20Manual.pdf\" rel=\"noopener\" target=\"_blank\">in-depth USDA grading requirements\u003c/a>. U.S. Grade AA eggs are the top level in consistency, with nearly flawless shells and firms yolks and whites with no defects. Grade A eggs look the same, but might have slightly inferior interior quality per specific standards. Grade B are the lowest quality eggs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Confused yet?\u003c/p>\n\u003cp>Along with USDA certifications and animal welfare standards, the most important factor, of course, is how they taste! We tried five different local eggs to compare taste and make, starting with a basic plate of scrambled eggs and expanding into other styles. (It should be noted, the biggest differences likely can be tasted in soft-boiled eggs, and the differences in taste vary over the year based on the hens' seasonal diets -- especially if they're pasture-raised and eat grass.) Hens who have access to natural light and the outdoors produce more during these longer days, which means now is the best season for fresh pasture-raised eggs. And, honestly, you can't go wrong with a dozen of any of these Bay Area eggs.\u003c/p>\n\u003cfigure id=\"attachment_127318\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170255.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170255.jpg\" alt=\"Clover's organic and organic Omega-3 eggs.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127318\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170255-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clover's organic and organic Omega-3 eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://cloversonoma.com/\" rel=\"noopener\" target=\"_blank\">Clover\u003c/a>\u003c/h2>\n\u003cp>Clover is perhaps the largest of the local egg and dairy producers. Their egg production operates in a similar fashion to their dairy production, which means that they contract with five local farms who are required to meet their quality and sustainability standards. The local farms then retain ownership and control, but Clover works with them to meet all standards and to systematize the process. After being laid on the farm, the eggs are then brought into the Clover facility in Petaluma and distributed either by Clover's own trucks or by their distributor, NuCal.\u003c/p>\n\u003cfigure id=\"attachment_127319\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170211.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_170211.jpg\" alt=\"Clover eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127319\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_170211-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clover eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>All of Clover's eggs are cage-free. They also then produce organic eggs, per stricter USDA guidelines, and organic Omega-3 eggs. These are considered a step up from cage-free eggs. This past October, they also added organic pasture-raised eggs from one local farm, which already was involved in a dairy partnership with Clover. The pasture-raised eggs aren't yet available in all stores and are limited since there are just over 3,000 pasture-raised hens. The other Clover farms are all slightly larger.\u003c/p>\n\u003cp>All the hens are also \u003ca href=\"http://humaneheartland.org/our-farm-programs/american-humane-certified\" rel=\"noopener\" target=\"_blank\">American Humane certified\u003c/a>. \u003c/p>\n\u003cfigure id=\"attachment_127320\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171451.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171451.jpg\" alt=\"Sunnyside-up eggs from Clover\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127320\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171451-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sunnyside-up eggs from Clover \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>Part of the upside of how Clover operates is that it allows the local farmers to retain control, but still gives them the benefits of working with a company that can offer support and higher prices for their eggs, as well as provide quality assurances for consumers. According to Clover's Vice President of Marketing Kristel Corson, the new pasture-raised eggs could also offer these long-time dairy farmers an opportunity to diversify their income streams and create sustainable business models.\u003c/p>\n\u003cp>In addition to producing cage-free, organic, and now pasture-raised eggs, Clover works with egg farms all within 100 miles of its distribution facilities. That means you're typically getting eggs in the store within 48 hours after they've been laid. That makes them all fresh and then the taste comes down to what specifically they're being fed. For example, the omega-3 eggs have a feed with extra flax seed.\u003c/p>\n\u003cfigure id=\"attachment_127323\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Untitled.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/Untitled.jpg\" alt=\"Cracking Clover Omega-3 eggs.\" width=\"1920\" height=\"2048\" class=\"size-full wp-image-127323\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-160x171.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-800x853.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-768x819.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-1020x1088.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-1125x1200.jpg 1125w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-1180x1259.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-960x1024.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-240x256.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-375x400.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/Untitled-520x555.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cracking Clover Omega-3 eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The extra omega-3s gives the eggs a slightly darker yolk, while the regular organic Clover eggs weren't as orange and had more ball-like yolks. Both the cartons were full of a dozen brown eggs and fairly standard looking. The omega-3 eggs were light and flat, slightly richer in taste. Both versions of Clover's eggs were fresh and clean. \u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\nClover's eggs are around $7-8/dozen. \n\u003cli>Available in most Bay Area grocery stores\u003c/li>\n\u003cli>The new pasture-raised eggs are only currently available at the local chains, like Mollie Stone's and Nugget\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127306\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125209-1.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125209-1.jpg\" alt=\"Eggs from Uncle Eddie's, Judy's Family Farm, and Rock Island.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127306\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125209-1-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eggs from Uncle Eddie's, Judy's Family Farm, and Rock Island. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"https://www.judysfamilyfarm.com/\" rel=\"noopener\" target=\"_blank\">Judy's Family Farm\u003c/a> & \u003ca href=\"http://uncleeddieseggs.com/\" rel=\"noopener\" target=\"_blank\">Uncle Eddie's\u003c/a> & Rock Island\u003c/h2>\n\u003cp>You might be more of Uncle Eddie's fan than Judy's Family Farm, but the reality is both those brands (along with the Rock Island fertile eggs) come from Petaluma Farms in Petaluma. The third-generation family farm, run by Steve and Judy Mahrt, also produces eggs for Whole Foods and Organic Valley.\u003c/p>\n\u003cfigure id=\"attachment_127305\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125057.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125057.jpg\" alt=\"Petaluma Farms produces eggs under the Rock Island, Uncle Eddie's and Judy Family Farms brands.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127305\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125057-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Petaluma Farms produces eggs under the Rock Island, Uncle Eddie's and Judy Family Farms brands. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>Petaluma Farms has many thousands of hens across multiple facilities outside Petaluma that meet organic and cage-free standards. The various brands comply with the different certifications, based on the hens' feed and housing. All the hens are cage-free and fed a vegetarian diet, but some are also fed organic or omega-3 diets. However, \u003ca href=\"https://www.nytimes.com/2015/01/09/business/direct-action-everywhere-video-of-laying-hens-raises-concerns.html\" rel=\"noopener\" target=\"_blank\">the farm came under criticism a few years ago for an undercover video showing what animal activists deemed inhumane conditions\u003c/a>. The Mahrts said the video showed just three hens, whose conditions were taken out of context. Additionally, Petaluma Farms has met certified humane standards at its organic facilities. \u003c/p>\n\u003cp>You can see a tour of Judy's Family Farm facilities in this YouTube video:\u003c/p>\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/-PiYi54io3c'\n title='//www.youtube.com/embed/-PiYi54io3c'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Another lawsuit was settled in 2014 over the Judy's egg carton packaging, which \u003ca href=\"http://www.petaluma360.com/news/1856089-181/petaluma-egg-farm-settles-packaging?sba=AAS\" rel=\"noopener\" target=\"_blank\">the Animal Legal Defense Fund claimed was misleading\u003c/a>.\u003c/p>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cfigure id=\"attachment_127308\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rock.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rock.jpg\" alt=\"Rock Island eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127308\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rock-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rock Island eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the largest local organic eggs producers, Petaluma Farms supplies many of the cage-free eggs you can buy at the store at a fairly affordable price. They're also one of the original cage-free egg producers in Northern California. In fact, according to the farm press, none of the chickens at any of the Petaluma Farms are raised in cages. In addition, the Mahrts are involved in the local Sonoma County community and sponsor \u003ca href=\"http://www.petalumadowntown.com/butter-and-egg-days-parade.html\" rel=\"noopener\" target=\"_blank\">the Petaluma Butter & Eggs Days Festival\u003c/a>.\u003c/p>\n\u003cp>Rock Island is the company's fertile egg line raised without antibiotics and 100% vegetable diet. The eggs are brown and slightly smaller, with a hard shell. And once cracked, the yolks aren't too runny or overly orange, but taste thick and full of flavor.\u003c/p>\n\u003cfigure id=\"attachment_127309\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/judys.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/judys.jpg\" alt=\"Scrambled eggs from Judy's Family Farm\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127309\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/judys-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Scrambled eggs from Judy's Family Farm \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Judy's eggs are brown and appear bigger than Rock Island's dozen. They're certified organic, humane and non-GMO, as well as cage-free and raised with no antibiotics. The ones I tried were also fortified with omega-3 fatty acid. Judy's tasted lighter than Rock Island, not as heavy and thick, but it's splitting hairs. They were essentially normal local eggs.\u003c/p>\n\u003cfigure id=\"attachment_127310\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/uncle-eddies.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/uncle-eddies.jpg\" alt=\"A carton of Uncle Eddie's eggs.\" width=\"1920\" height=\"1546\" class=\"size-full wp-image-127310\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-800x644.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-768x618.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-1020x821.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-1200x966.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-1180x950.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-960x773.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/uncle-eddies-520x419.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A carton of Uncle Eddie's eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The most obvious difference with Uncle Eddie's Wild Hen Farm eggs are that they're white and extra large. These cage-free eggs are verified non-GMO, no hormones or antibiotics, and are fed a vegetarian diet too -- as are most of Petaluma Farm's eggs. (Uncle Eddie's, however, are not certified humane.) They tasted slightly fluffier than the heavy Rock Island eggs, but were very similar to Judy's.\u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\nThe brands range from $4-5/dozen.\n\u003cli>Available in most Bay Area grocery stories, including Whole Foods\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127330\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/marinsunfarms.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/marinsunfarms.jpg\" alt=\"Marin Sun Farms' eggs can be bought at their butcher shops.\" width=\"1920\" height=\"1318\" class=\"size-full wp-image-127330\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-160x110.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-800x549.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-768x527.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-1020x700.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-1200x824.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-1180x810.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-960x659.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-240x165.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-375x257.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/marinsunfarms-520x357.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms' eggs can be bought at their butcher shops. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.marinsunfarms.com/\" rel=\"noopener\" target=\"_blank\">Marin Sun Farms\u003c/a>\u003c/h2>\n\u003cp>Best known for its butcher shops and grass-fed beef, Marin Sun Farms has also gained a following for its local eggs. Though the original ranch outside Point Reyes Station had hens for years, all of Marin Sun Farms eggs now come from a farm out in Fallon, on the edge of the Marin-Sonoma border.\u003c/p>\n\u003cfigure id=\"attachment_127331\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_141704.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_141704.jpg\" alt=\"Marin Sun Farms eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127331\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_141704-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>All five of the farms' hen breeds are pasture-raised -- housed in large mobile henhouses and moved to fresh pasture when the grass is eaten down. The diversity of breeds is also why their egg cartons are filled with white, green, and brown eggs. The eggs are also all certified organic, meaning they're fed organic grain and that the pastures are certified organic. They're then washed, packaged, and distributed out of the Marin Sun Farms plant in Petaluma.\u003c/p>\n\u003cfigure id=\"attachment_127332\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142347.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142347.jpg\" alt=\"Marin Sun Farm eggs in the frying pan.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127332\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142347-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farm eggs in the frying pan. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>Marin Sun Farms is known for its high-quality farm standards and working with local farmers, originally in the cattle industry, to create sustainable models that support Marin and Sonoma agriculture. Their organic, pasture-raised eggs fit with that model. You're also virtually guaranteed to have fresh eggs, if you can get your hands on some, since they sell out every week.\u003c/p>\n\u003cp>Because the hens are true pasture-raised, what they eat does vary over the year, as does their egg production.\u003c/p>\n\u003cfigure id=\"attachment_127344\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142900.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180407_142900.jpg\" alt=\"Marin Sun Farms' eggs scrambled.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127344\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180407_142900-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Marin Sun Farms' eggs scrambled. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The current batch were a bit small with hard shells and a big orange yolk. That larger, heavy yolk gave the eggs more flavor and made them slightly chewier. There was a lot of egg to taste even for the smaller size.\u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\nTypically, Marin Sun Farms eggs cost $9-10/dozen.\n\u003cli>Available at Marin Sun Farms butcher shops in Point Reyes Station and at \u003ca href=\"https://www.kqed.org/bayareabites/121207/rockridge-market-hall-celebrates-its-30th-anniversary-as-the-east-bays-one-stop-shop-for-all-things-food\">Market Hall\u003c/a> in Oakland\u003c/li>\n\u003cli>Can be purchased at a few local stores, like Bi-Rite\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127337\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell.jpg\" alt=\"Eatwell's carton has a home-grown quality.\" width=\"1920\" height=\"1419\" class=\"size-full wp-image-127337\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-160x118.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-800x591.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-768x568.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-1020x754.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-1200x887.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-1180x872.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-960x710.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-240x177.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-375x277.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-520x384.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell's carton has a home-grown quality. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://www.eatwell.com/\" rel=\"noopener\" target=\"_blank\">Eatwell Farm\u003c/a>\u003c/h2>\n\u003cp>If you're looking to have eggs delivered in your CSA box, then Eatwell could be for you. The farm out in Dixon does most of its business out of \u003ca href=\"https://eatwell.csaware.com/store/csa.jsp\" rel=\"noopener\" target=\"_blank\">CSA boxes\u003c/a> of seasonal produce, which includes their eggs. There are over 800 families that have CSA boxes delivered, and members are also invited to attend special events at the farm.\u003c/p>\n\u003cfigure id=\"attachment_127335\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_172356.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_172356.jpg\" alt=\"Eatwell eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127335\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_172356-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition, they sell their eggs at farmers markets and directly to some restaurants and stores. Nopa buys cases of eggs from Eatwell, said Lorraine Walker, who owns and operates the farm \u003ca href=\"https://www.kqed.org/bayareabites/118716/nigel-walker-eatwell-farm-founder-mainstay-at-ferry-building-farmers-market-dies-at-56\">since her husband died\u003c/a>. The farm has about 2,000 hens currently laying eggs, with another 500-600 about to come into production to replace those being \"retired\" to the soup pot.\u003c/p>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>The farm pulled out of organic certification for its eggs a few years ago, said Walker, because much of the grain, soy, wheat and corn that makes up organic chicken feed comes from far away due to a lack of supply locally. Often it's grown as far away as Turkey or India. Walker explained that her husband decided to instead move towards a local non-GMO feed formula made specifically for them, with as much organic material as possible -- but not 100%.\u003c/p>\n\u003cp>The hens are pasture-raised, however, in mobile houses that are open 24 hours a day, except when they need to be moved. And the pastures are certified organic.\u003c/p>\n\u003cfigure id=\"attachment_127336\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_150210.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_150210.jpg\" alt=\"Eatwell eggs in the pan.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127336\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_150210-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell eggs in the pan. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>Obviously, the carton has a more home-grown look to it, which trickles right down to the eggs. Expect the size and shape to vary slightly from egg to egg, though they were all brown and once cracked had normal yolks. That is was happens when your food comes right from the farm. Buying from Eatwell also has the benefit of supporting the CSA, and if you become a member, then you can attend events at the farm.\u003c/p>\n\u003cfigure id=\"attachment_127334\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell-toast.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/eatwell-toast.jpg\" alt=\"Eatwell egg on toast.\" width=\"1920\" height=\"1361\" class=\"size-full wp-image-127334\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-800x567.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-768x544.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-1020x723.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-1200x851.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-1180x836.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-960x681.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-375x266.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/eatwell-toast-520x369.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Eatwell egg on toast. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Of all the eggs I sampled, the Eatwell batch tasted the most different from the others. The yolks were dense and slightly chalky, but the real difference was in the whites, which were thick and had a pillowy texture. \u003c/p>\n\u003ch3>Where to get them\u003c/h3>\n\u003cul>\n\u003cli>Subscribe to \u003ca href=\"https://eatwell.csaware.com/store/csa.jsp\" rel=\"noopener\" target=\"_blank\">their CSA\u003c/a>, which delivers throughout the Bay Area for about $24/box\u003c/li>\n\u003cli>Available at \u003ca href=\"https://cuesa.org/markets/ferry-plaza-farmers-market\" rel=\"noopener\" target=\"_blank\">the Ferry Building Farmers Market on Saturday mornings\u003c/a>\u003c/li>\n\u003cli>Can be purchased at a few stores, like Rainbow [\u003ca href=\"https://bit.ly/2qTB1mt\" rel=\"noopener\" target=\"_blank\">map\u003c/a>] and Fatted Calf [\u003ca href=\"https://bit.ly/2HHYmky\" rel=\"noopener\" target=\"_blank\">map\u003c/a>], which is a CSA drop-site for Eatwell and also sells cartons of their eggs for $9/dozen\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_127340\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180418_195219.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180418_195219.jpg\" alt=\"Rolling Oaks eggs\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127340\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180418_195219-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling Oaks eggs \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>\u003ca href=\"http://rollingoaks-ranch.com/Find_Us.html\" rel=\"noopener\" target=\"_blank\">Rolling Oaks Ranch\u003c/a>\u003c/h2>\n\u003cp>The CUESA farmers market \u003ca href=\"https://cuesa.org/article/new-standards-humane-eggs\" rel=\"noopener\" target=\"_blank\">permits only pasture-raised eggs to be sold at their markets\u003c/a>. If you're looking for small, local, straight-from-the-farm eggs, then the farmers market is a good place to start. There are a handful of notable egg producers at CUESA's markets, including Eatwell (listed above) and Rolling Oaks Ranch.\u003c/p>\n\u003cfigure id=\"attachment_127341\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125422.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_125422.jpg\" alt=\"The multi-colored eggs.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127341\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_125422-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The multi-colored eggs. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch3>What they produce\u003c/h3>\n\u003cp>Rolling Oaks Ranch, in Ione, was primarily a cattle ranch with a feed and tack store when the couple, Charlie and Liz Sowell, ended up with a flock of chicks a customer had ordered. Today, they have 1,900 hens out on pasture all day and inside at night. They raise seven different breeds of hen, including the \u003ca href=\"https://en.wikipedia.org/wiki/Ameraucana\">Ameraucana\u003c/a>, which produce eggs with green or blue shells.\u003c/p>\n\u003cp>Because the hens stopped laying eggs during the drought at high enough rates to sell to consumers, Rolling Oaks wasn't able to offer its eggs at the farmers market for months. They recently returned when the weather and longer days got the hens going again.\u003c/p>\n\u003ch3>Why buy them and what they taste like\u003c/h3>\n\u003cp>This is a truly family-run operation, with Charlie himself moving the hens' homes from pasture to pasture during the week. It's not organic-certified, but the hens' grass-eating is supplemented with feed from the U.S. They're also fortified with Omega-3s.\u003c/p>\n\u003cfigure id=\"attachment_127342\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rolling.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/rolling.jpg\" alt=\"Rolling Oaks' eggs in the frying pan.\" width=\"1920\" height=\"1374\" class=\"size-full wp-image-127342\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-1020x730.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-1200x859.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-1180x844.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-960x687.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-375x268.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/rolling-520x372.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling Oaks' eggs in the frying pan. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The carton was full of multiple colors and big eggs, each with their own unique shapes and oddities. The shells were think and the yolks were big and bright yellow. The eggs, though, weren't overly rich or heavy -- more like normal, light eggs with just a little bit of extra flavor.\u003c/p>\n\u003cfigure id=\"attachment_127339\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171929.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/20180423_171929.jpg\" alt=\"Rolling Oaks' eggs scrambled\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-127339\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/20180423_171929-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rolling Oaks' eggs scrambled \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003ch3>Where to get them\u003c/h3>\n\u003cli>Available at the \u003ca href=\"https://cuesa.org/markets/ferry-plaza-farmers-market\" rel=\"noopener\" target=\"_blank\">Ferry Building Farmers Markets on Saturdays\u003c/a>\u003c/li>\n\u003cli>Can also be purchased at the ranch in Ione [\u003ca href=\"https://bit.ly/2Fbqgjq\" rel=\"noopener\" target=\"_blank\">map\u003c/a>]\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "First State Dinner: A Chance For Melania Trump To Put Her Stamp On The White House",
"title": "First State Dinner: A Chance For Melania Trump To Put Her Stamp On The White House",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Fifteen months into the Trump presidency, the first state dinner, in honor of French President Emmanuel Macron, will be a big moment for first lady Melania Trump, who has kept a lower profile than many of her predecessors.\u003c/p>\n\u003cp>\"It's much more than just a dinner,\" said Kate Andersen Brower, author of \u003cem>First Women: The Grace and Power of America's Modern First Ladies\u003c/em> and a forthcoming book about vice presidents.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/04/20180423_me_first_state_dinner.mp3\u003c/p>\n\u003cp>When it comes to state dinners, every choice from the china to the shape of the tables and the number of guests makes a statement that reflects the tastes of the first family, and especially the first lady. And a whole lot of people are watching. C-SPAN even provides live special coverage of some dinners.\u003c/p>\n\u003cp>\"Laura Bush said she wasn't nervous before her own wedding but she was nervous before the first state dinner with the Mexican president,\" said Brower. \"I think it's a lot of pressure.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bush wrote about the preparations in her book \u003cem>Spoken From The Heart,\u003c/em> making the comparison to her wedding:\u003c/p>\n\u003cblockquote>\n\u003cp>\"A state dinner is far more intricate, an elaborate display of hundreds of moving parts, from guest lists and menus, which require an advance tasting, to table seatings, arrival protocols, and choices of linens, flowers, china, and silver, even the champagnes and wines.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>It went off without a hitch, the night ending with a fireworks display over the Washington Monument.\u003c/p>\n\u003cp>The Obamas' first state dinner for the Indian prime minister in November 2009 wasn't quite so flawless. The menu was prepared by celebrity chef Marcus Samuelsson. Jennifer Hudson provided the entertainment. The decorations were lush. But it was all overshadowed by news of gate crashers Michaele and Tareq Salahi. They weren't invited but were auditioning for the \u003cem>Real Housewives of D.C.\u003c/em> reality show and somehow made it past multiple layers of security to get into the dinner.\u003c/p>\n\u003cp>\"There are cautionary tales from every administration and no one escapes,\" said Lea Berman, who was White House social secretary in the time of George W. and Laura Bush and is co-author of a book called \u003cem>Treating People Well. \u003c/em>\u003c/p>\n\u003cp>\"The first of anything and particularly the first of a state dinner after so long without having one, and this is not the first administration to wait an unusually long time to try a state dinner, makes it a little bit — the stakes are higher, let's say,\" Berman said of the Macron dinner.\u003c/p>\n\u003cp>She argued the stakes should be high. Berman said this dinner in particular is important because of the growing friendship between Presidents Trump and Macron and the recent military strikes in Syria, which were conducted by both countries along with the U.K.\u003c/p>\n\u003cp>\"You have the president and first lady extending not just their personal hospitality, but American hospitality, and it should reflect the best of what America has to offer,\" Berman said.\u003c/p>\n\u003cp>Berman expressed confidence that the team in the first lady's office, which includes Bush administration veterans whom she stays in touch with, will be able to pull off the dinner. But there are some things you just can't plan for.\u003c/p>\n\u003cp>\u003cstrong>State dinner mishaps\u003c/strong>\u003c/p>\n\u003cp>There was the state dinner celebrating the Bicentennial of the United States and honoring the Queen of England. President Gerald Ford began to dance with Queen Elizabeth, just as the Marine Band struck up \"The Lady Is a Tramp.\"\u003c/p>\n\u003cfigure id=\"attachment_127362\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85.jpg\" alt=\"President Gerald Ford and first lady Betty Ford pose with Queen Elizabeth II and Prince Philip outside the North Portico of the White House on July 7, 1976.\" width=\"1600\" height=\"1234\" class=\"size-full wp-image-127362\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85-160x123.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85-800x617.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85-768x592.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85-1020x787.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85-1200x926.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85-1180x910.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85-960x740.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85-240x185.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85-375x289.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85-520x401.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">President Gerald Ford and first lady Betty Ford pose with Queen Elizabeth II and Prince Philip outside the North Portico of the White House on July 7, 1976. \u003ccite>(AP)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"And afterward the social secretary Maria Downs said to the president, 'I was so embarrassed about that sir, do you think she noticed?' And he looked kind of grim and said, 'She noticed,' \" Berman said.\u003c/p>\n\u003cp>It seems the Ford administration may have been star-crossed when it came to state dinners. In October 1975, Johnny Cash was supposed to provide the entertainment for a dinner honoring Egypt's Anwar Sadat.\u003c/p>\n\u003cfigure id=\"attachment_127363\" class=\"wp-caption aligncenter\" style=\"max-width: 697px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/ford-remarks_custom-e11624edafc7e3f2a99dafbe812ccd0c37d9b794-s1600-c85.png\" alt=\"President Ford's remarks introducing Pearl Bailey and explaining why Johnny Cash was a no-show at the October 1975 state dinner.\" width=\"697\" height=\"397\" class=\"size-full wp-image-127363\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/ford-remarks_custom-e11624edafc7e3f2a99dafbe812ccd0c37d9b794-s1600-c85.png 697w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ford-remarks_custom-e11624edafc7e3f2a99dafbe812ccd0c37d9b794-s1600-c85-160x91.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ford-remarks_custom-e11624edafc7e3f2a99dafbe812ccd0c37d9b794-s1600-c85-240x137.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ford-remarks_custom-e11624edafc7e3f2a99dafbe812ccd0c37d9b794-s1600-c85-375x214.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ford-remarks_custom-e11624edafc7e3f2a99dafbe812ccd0c37d9b794-s1600-c85-520x296.png 520w\" sizes=\"(max-width: 697px) 100vw, 697px\">\u003cfigcaption class=\"wp-caption-text\">President Ford's remarks introducing Pearl Bailey and explaining why Johnny Cash was a no-show at the October 1975 state dinner. \u003ccite>(Gerald R. Ford Presidential Library)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"You can see from your programs, Johnny Cash was to be our featured guest tonight,\" \u003ca href=\"https://www.fordlibrarymuseum.gov/library/document/0122/1252559.pdf\">President Ford's remarks read\u003c/a>. \"Unfortunately, this will not be possible.\"\u003c/p>\n\u003cp>Instead \u003ca href=\"http://fordlibrarymuseum.tumblr.com/post/70584508874/hello-pearl-actress-and-singer-pearl-bailey\">he introduced Pearl Bailey\u003c/a>, a Broadway performer who had provided the entertainment at another state dinner earlier that year and also \u003ca href=\"https://www.youtube.com/watch?v=G7hLY91FU0k\">during the Nixon administration\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_127364\" class=\"wp-caption aligncenter\" style=\"max-width: 1040px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/pearl-bailey-white-house-1970_custom-e3d5d1a4feebfae814fc0c27641ffa8b6d2b5410-s1600-c85.jpg\" alt=\"President Ford watches Pearl Bailey perform in the White House Entrance Hall during a state dinner in May 1975.\" width=\"1040\" height=\"681\" class=\"size-full wp-image-127364\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/pearl-bailey-white-house-1970_custom-e3d5d1a4feebfae814fc0c27641ffa8b6d2b5410-s1600-c85.jpg 1040w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/pearl-bailey-white-house-1970_custom-e3d5d1a4feebfae814fc0c27641ffa8b6d2b5410-s1600-c85-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/pearl-bailey-white-house-1970_custom-e3d5d1a4feebfae814fc0c27641ffa8b6d2b5410-s1600-c85-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/pearl-bailey-white-house-1970_custom-e3d5d1a4feebfae814fc0c27641ffa8b6d2b5410-s1600-c85-768x503.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/pearl-bailey-white-house-1970_custom-e3d5d1a4feebfae814fc0c27641ffa8b6d2b5410-s1600-c85-1020x668.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/pearl-bailey-white-house-1970_custom-e3d5d1a4feebfae814fc0c27641ffa8b6d2b5410-s1600-c85-960x629.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/pearl-bailey-white-house-1970_custom-e3d5d1a4feebfae814fc0c27641ffa8b6d2b5410-s1600-c85-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/pearl-bailey-white-house-1970_custom-e3d5d1a4feebfae814fc0c27641ffa8b6d2b5410-s1600-c85-375x246.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/pearl-bailey-white-house-1970_custom-e3d5d1a4feebfae814fc0c27641ffa8b6d2b5410-s1600-c85-520x341.jpg 520w\" sizes=\"(max-width: 1040px) 100vw, 1040px\">\u003cfigcaption class=\"wp-caption-text\">President Ford watches Pearl Bailey perform in the White House Entrance Hall during a state dinner in May 1975. \u003ccite>(\u003ca href=\"https://www.whitehousehistory.org/photos/gerald-ford-watches-pearl-bailey-and-the-marine-chamber-orchestra\">Gerald R. Ford Presidential Library and Museum/NARA\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Behind the scenes there had been a mad scramble. \"At the last minute, literally they day of the event, they had to find a new entertainer,\" said Berman.\u003c/p>\n\u003cp>\u003cstrong>First ladies put their stamp on state dinners\u003c/strong>\u003c/p>\n\u003cp>Every modern administration has approached state dinners differently, reflecting the tastes and styles of the first lady at the time. The Eisenhowers used tables connected end-to-end in the shape of a U. But that didn't work for the Kennedys.\u003c/p>\n\u003cfigure id=\"attachment_127365\" class=\"wp-caption aligncenter\" style=\"max-width: 1040px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/princess-diana-reagan-1975_custom-70f6ac3ad39ab324cec346294ac44ad995ddb127-s1600-c85.jpg\" alt=\"Actor John Travolta dances with Princess Diana during the Reagans' state dinner in November 1985.\" width=\"1040\" height=\"705\" class=\"size-full wp-image-127365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/princess-diana-reagan-1975_custom-70f6ac3ad39ab324cec346294ac44ad995ddb127-s1600-c85.jpg 1040w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/princess-diana-reagan-1975_custom-70f6ac3ad39ab324cec346294ac44ad995ddb127-s1600-c85-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/princess-diana-reagan-1975_custom-70f6ac3ad39ab324cec346294ac44ad995ddb127-s1600-c85-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/princess-diana-reagan-1975_custom-70f6ac3ad39ab324cec346294ac44ad995ddb127-s1600-c85-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/princess-diana-reagan-1975_custom-70f6ac3ad39ab324cec346294ac44ad995ddb127-s1600-c85-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/princess-diana-reagan-1975_custom-70f6ac3ad39ab324cec346294ac44ad995ddb127-s1600-c85-960x651.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/princess-diana-reagan-1975_custom-70f6ac3ad39ab324cec346294ac44ad995ddb127-s1600-c85-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/princess-diana-reagan-1975_custom-70f6ac3ad39ab324cec346294ac44ad995ddb127-s1600-c85-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/princess-diana-reagan-1975_custom-70f6ac3ad39ab324cec346294ac44ad995ddb127-s1600-c85-520x353.jpg 520w\" sizes=\"(max-width: 1040px) 100vw, 1040px\">\u003cfigcaption class=\"wp-caption-text\">Actor John Travolta dances with Princess Diana during the Reagans' state dinner in November 1985. \u003ccite>(\u003ca href=\"https://www.whitehousehistory.org/photos/notable-british-visitors-princess-diana-dancing\">Ronald W. Reagan Presidential Library/NARA\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Jackie Kennedy came in and said, 'Look, I want smaller cocktail tables so people can actually talk,'\" said Brower.\u003c/p>\n\u003cp>The Reagans, Clintons and Obamas had more celebrities in attendance than other administrations — though Nancy Reagan preferred small, intimate gatherings, while the Obamas went big often with the dinners held in tents on the South Lawn.\u003c/p>\n\u003cfigure id=\"attachment_127366\" class=\"wp-caption aligncenter\" style=\"max-width: 1040px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/state_dinner_prep_reagan_custom-e9dbf65c9bb39275bdc6ba2e36c38d9a12172294-s1600-c85.jpg\" alt=\"First lady Nancy Reagan reviews plans for the administration's first state dinner in February 1981.\" width=\"1040\" height=\"692\" class=\"size-full wp-image-127366\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/state_dinner_prep_reagan_custom-e9dbf65c9bb39275bdc6ba2e36c38d9a12172294-s1600-c85.jpg 1040w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/state_dinner_prep_reagan_custom-e9dbf65c9bb39275bdc6ba2e36c38d9a12172294-s1600-c85-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/state_dinner_prep_reagan_custom-e9dbf65c9bb39275bdc6ba2e36c38d9a12172294-s1600-c85-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/state_dinner_prep_reagan_custom-e9dbf65c9bb39275bdc6ba2e36c38d9a12172294-s1600-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/state_dinner_prep_reagan_custom-e9dbf65c9bb39275bdc6ba2e36c38d9a12172294-s1600-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/state_dinner_prep_reagan_custom-e9dbf65c9bb39275bdc6ba2e36c38d9a12172294-s1600-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/state_dinner_prep_reagan_custom-e9dbf65c9bb39275bdc6ba2e36c38d9a12172294-s1600-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/state_dinner_prep_reagan_custom-e9dbf65c9bb39275bdc6ba2e36c38d9a12172294-s1600-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/state_dinner_prep_reagan_custom-e9dbf65c9bb39275bdc6ba2e36c38d9a12172294-s1600-c85-520x346.jpg 520w\" sizes=\"(max-width: 1040px) 100vw, 1040px\">\u003cfigcaption class=\"wp-caption-text\">First lady Nancy Reagan reviews plans for the administration's first state dinner in February 1981. \u003ccite>(\u003ca href=\"https://www.whitehousehistory.org/photos/nancy-reagan-reviews-state-dinner-plans\">Ronald Reagan Presidential Library and Museum/National Archives and Records Administration\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tuesday night's dinner, said Brower, will be the first chance to see how the Trumps entertain in the people's house.\u003c/p>\n\u003cp>In a statement, the White House said the first lady carefully selected all details of the dinner to \"complement and pay homage to the long-standing friendship between the United States and France.\"\u003c/p>\n\u003cp>The menu is meant to pay tribute to American culinary traditions with \"nuances of French influences.\" It begins with a course of goat cheese gateau, tomato jam, buttermilk biscuits and greens from the White House kitchen garden. The main course includes lamb, cipollini soubise and Carolina gold rice jambalaya. To finish it off, the Macrons will be treated to a nectarine tart with crème fraîche ice cream.\u003c/p>\n\u003cp>https://twitter.com/FLOTUS/status/988473303378595840\u003c/p>\n\u003cp>The meal will be served on both the Clinton and George W. Bush china, which features a green color palette to complement the green flowers that will be featured in the dining room.\u003c/p>\n\u003cp>There will also be more than 1,200 branches of cherry blossom, all homegrown in the United States, and more than 2,500 stems of white sweet peas and 1,000 stems of white lilac.\u003c/p>\n\u003cfigure id=\"attachment_127355\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/gettyimages-950490620_custom-f87390a09e9cb33acd94ad43ad4b21b22e567505.jpg\" alt=\"Dinner china is set for the first state visit of the Trump administration, in the State Dining Room of the White House on Monday.\" width=\"1024\" height=\"658\" class=\"size-full wp-image-127355\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/gettyimages-950490620_custom-f87390a09e9cb33acd94ad43ad4b21b22e567505.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/gettyimages-950490620_custom-f87390a09e9cb33acd94ad43ad4b21b22e567505-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/gettyimages-950490620_custom-f87390a09e9cb33acd94ad43ad4b21b22e567505-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/gettyimages-950490620_custom-f87390a09e9cb33acd94ad43ad4b21b22e567505-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/gettyimages-950490620_custom-f87390a09e9cb33acd94ad43ad4b21b22e567505-1020x655.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/gettyimages-950490620_custom-f87390a09e9cb33acd94ad43ad4b21b22e567505-960x617.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/gettyimages-950490620_custom-f87390a09e9cb33acd94ad43ad4b21b22e567505-240x154.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/gettyimages-950490620_custom-f87390a09e9cb33acd94ad43ad4b21b22e567505-375x241.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/gettyimages-950490620_custom-f87390a09e9cb33acd94ad43ad4b21b22e567505-520x334.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Dinner china is set for the first state visit of the Trump administration, in the State Dining Room of the White House on Monday. \u003ccite>(Al Drago/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Kennedy Center's Washington National Opera is expected to perform.\u003c/p>\n\u003cp>Still, some questions remain: Who made the final guest list? What will Melania Trump wear?\u003c/p>\n\u003cp>\"Melania I mean, God, everyone's going to be watching to see her expression and what she's wearing,\" said Brower. \"We just know nothing about her. She's such a cipher.\"\u003c/p>\n\u003cp>One possible hint: In 1999 Melania Knauss, then just dating Donald Trump, told the \u003ca href=\"https://www.nytimes.com/2017/01/19/insider/1999-melania-trump-first-lady.html\">The New York Times\u003c/a> that if she and Trump were to wind up in the White House, she would be very traditional — \"like Betty Ford or Jackie Kennedy.\" \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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"excerpt": "State dinners are a chance for first ladies to express their tastes and make a statement. But historically these diplomatic dinners have had their share of mishaps.",
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"description": "State dinners are a chance for first ladies to express their tastes and make a statement. But historically these diplomatic dinners have had their share of mishaps.",
"title": "First State Dinner: A Chance For Melania Trump To Put Her Stamp On The White House | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Fifteen months into the Trump presidency, the first state dinner, in honor of French President Emmanuel Macron, will be a big moment for first lady Melania Trump, who has kept a lower profile than many of her predecessors.\u003c/p>\n\u003cp>\"It's much more than just a dinner,\" said Kate Andersen Brower, author of \u003cem>First Women: The Grace and Power of America's Modern First Ladies\u003c/em> and a forthcoming book about vice presidents.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When it comes to state dinners, every choice from the china to the shape of the tables and the number of guests makes a statement that reflects the tastes of the first family, and especially the first lady. And a whole lot of people are watching. C-SPAN even provides live special coverage of some dinners.\u003c/p>\n\u003cp>\"Laura Bush said she wasn't nervous before her own wedding but she was nervous before the first state dinner with the Mexican president,\" said Brower. \"I think it's a lot of pressure.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bush wrote about the preparations in her book \u003cem>Spoken From The Heart,\u003c/em> making the comparison to her wedding:\u003c/p>\n\u003cblockquote>\n\u003cp>\"A state dinner is far more intricate, an elaborate display of hundreds of moving parts, from guest lists and menus, which require an advance tasting, to table seatings, arrival protocols, and choices of linens, flowers, china, and silver, even the champagnes and wines.\"\u003c/p>\n\u003c/blockquote>\n\u003cp>It went off without a hitch, the night ending with a fireworks display over the Washington Monument.\u003c/p>\n\u003cp>The Obamas' first state dinner for the Indian prime minister in November 2009 wasn't quite so flawless. The menu was prepared by celebrity chef Marcus Samuelsson. Jennifer Hudson provided the entertainment. The decorations were lush. But it was all overshadowed by news of gate crashers Michaele and Tareq Salahi. They weren't invited but were auditioning for the \u003cem>Real Housewives of D.C.\u003c/em> reality show and somehow made it past multiple layers of security to get into the dinner.\u003c/p>\n\u003cp>\"There are cautionary tales from every administration and no one escapes,\" said Lea Berman, who was White House social secretary in the time of George W. and Laura Bush and is co-author of a book called \u003cem>Treating People Well. \u003c/em>\u003c/p>\n\u003cp>\"The first of anything and particularly the first of a state dinner after so long without having one, and this is not the first administration to wait an unusually long time to try a state dinner, makes it a little bit — the stakes are higher, let's say,\" Berman said of the Macron dinner.\u003c/p>\n\u003cp>She argued the stakes should be high. Berman said this dinner in particular is important because of the growing friendship between Presidents Trump and Macron and the recent military strikes in Syria, which were conducted by both countries along with the U.K.\u003c/p>\n\u003cp>\"You have the president and first lady extending not just their personal hospitality, but American hospitality, and it should reflect the best of what America has to offer,\" Berman said.\u003c/p>\n\u003cp>Berman expressed confidence that the team in the first lady's office, which includes Bush administration veterans whom she stays in touch with, will be able to pull off the dinner. But there are some things you just can't plan for.\u003c/p>\n\u003cp>\u003cstrong>State dinner mishaps\u003c/strong>\u003c/p>\n\u003cp>There was the state dinner celebrating the Bicentennial of the United States and honoring the Queen of England. President Gerald Ford began to dance with Queen Elizabeth, just as the Marine Band struck up \"The Lady Is a Tramp.\"\u003c/p>\n\u003cfigure id=\"attachment_127362\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85.jpg\" alt=\"President Gerald Ford and first lady Betty Ford pose with Queen Elizabeth II and Prince Philip outside the North Portico of the White House on July 7, 1976.\" width=\"1600\" height=\"1234\" class=\"size-full wp-image-127362\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85-160x123.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85-800x617.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85-768x592.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85-1020x787.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85-1200x926.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85-1180x910.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85-960x740.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85-240x185.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85-375x289.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ap_760707032_custom-6662c35cd236aa4ed8d7a4f14635b51e7ade8a2b-s1600-c85-520x401.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">President Gerald Ford and first lady Betty Ford pose with Queen Elizabeth II and Prince Philip outside the North Portico of the White House on July 7, 1976. \u003ccite>(AP)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"And afterward the social secretary Maria Downs said to the president, 'I was so embarrassed about that sir, do you think she noticed?' And he looked kind of grim and said, 'She noticed,' \" Berman said.\u003c/p>\n\u003cp>It seems the Ford administration may have been star-crossed when it came to state dinners. In October 1975, Johnny Cash was supposed to provide the entertainment for a dinner honoring Egypt's Anwar Sadat.\u003c/p>\n\u003cfigure id=\"attachment_127363\" class=\"wp-caption aligncenter\" style=\"max-width: 697px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/ford-remarks_custom-e11624edafc7e3f2a99dafbe812ccd0c37d9b794-s1600-c85.png\" alt=\"President Ford's remarks introducing Pearl Bailey and explaining why Johnny Cash was a no-show at the October 1975 state dinner.\" width=\"697\" height=\"397\" class=\"size-full wp-image-127363\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/ford-remarks_custom-e11624edafc7e3f2a99dafbe812ccd0c37d9b794-s1600-c85.png 697w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ford-remarks_custom-e11624edafc7e3f2a99dafbe812ccd0c37d9b794-s1600-c85-160x91.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ford-remarks_custom-e11624edafc7e3f2a99dafbe812ccd0c37d9b794-s1600-c85-240x137.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ford-remarks_custom-e11624edafc7e3f2a99dafbe812ccd0c37d9b794-s1600-c85-375x214.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/ford-remarks_custom-e11624edafc7e3f2a99dafbe812ccd0c37d9b794-s1600-c85-520x296.png 520w\" sizes=\"(max-width: 697px) 100vw, 697px\">\u003cfigcaption class=\"wp-caption-text\">President Ford's remarks introducing Pearl Bailey and explaining why Johnny Cash was a no-show at the October 1975 state dinner. \u003ccite>(Gerald R. Ford Presidential Library)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"You can see from your programs, Johnny Cash was to be our featured guest tonight,\" \u003ca href=\"https://www.fordlibrarymuseum.gov/library/document/0122/1252559.pdf\">President Ford's remarks read\u003c/a>. \"Unfortunately, this will not be possible.\"\u003c/p>\n\u003cp>Instead \u003ca href=\"http://fordlibrarymuseum.tumblr.com/post/70584508874/hello-pearl-actress-and-singer-pearl-bailey\">he introduced Pearl Bailey\u003c/a>, a Broadway performer who had provided the entertainment at another state dinner earlier that year and also \u003ca href=\"https://www.youtube.com/watch?v=G7hLY91FU0k\">during the Nixon administration\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_127364\" class=\"wp-caption aligncenter\" style=\"max-width: 1040px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/pearl-bailey-white-house-1970_custom-e3d5d1a4feebfae814fc0c27641ffa8b6d2b5410-s1600-c85.jpg\" alt=\"President Ford watches Pearl Bailey perform in the White House Entrance Hall during a state dinner in May 1975.\" width=\"1040\" height=\"681\" class=\"size-full wp-image-127364\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/pearl-bailey-white-house-1970_custom-e3d5d1a4feebfae814fc0c27641ffa8b6d2b5410-s1600-c85.jpg 1040w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/pearl-bailey-white-house-1970_custom-e3d5d1a4feebfae814fc0c27641ffa8b6d2b5410-s1600-c85-160x105.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/pearl-bailey-white-house-1970_custom-e3d5d1a4feebfae814fc0c27641ffa8b6d2b5410-s1600-c85-800x524.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/pearl-bailey-white-house-1970_custom-e3d5d1a4feebfae814fc0c27641ffa8b6d2b5410-s1600-c85-768x503.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/pearl-bailey-white-house-1970_custom-e3d5d1a4feebfae814fc0c27641ffa8b6d2b5410-s1600-c85-1020x668.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/pearl-bailey-white-house-1970_custom-e3d5d1a4feebfae814fc0c27641ffa8b6d2b5410-s1600-c85-960x629.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/pearl-bailey-white-house-1970_custom-e3d5d1a4feebfae814fc0c27641ffa8b6d2b5410-s1600-c85-240x157.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/pearl-bailey-white-house-1970_custom-e3d5d1a4feebfae814fc0c27641ffa8b6d2b5410-s1600-c85-375x246.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/pearl-bailey-white-house-1970_custom-e3d5d1a4feebfae814fc0c27641ffa8b6d2b5410-s1600-c85-520x341.jpg 520w\" sizes=\"(max-width: 1040px) 100vw, 1040px\">\u003cfigcaption class=\"wp-caption-text\">President Ford watches Pearl Bailey perform in the White House Entrance Hall during a state dinner in May 1975. \u003ccite>(\u003ca href=\"https://www.whitehousehistory.org/photos/gerald-ford-watches-pearl-bailey-and-the-marine-chamber-orchestra\">Gerald R. Ford Presidential Library and Museum/NARA\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Behind the scenes there had been a mad scramble. \"At the last minute, literally they day of the event, they had to find a new entertainer,\" said Berman.\u003c/p>\n\u003cp>\u003cstrong>First ladies put their stamp on state dinners\u003c/strong>\u003c/p>\n\u003cp>Every modern administration has approached state dinners differently, reflecting the tastes and styles of the first lady at the time. The Eisenhowers used tables connected end-to-end in the shape of a U. But that didn't work for the Kennedys.\u003c/p>\n\u003cfigure id=\"attachment_127365\" class=\"wp-caption aligncenter\" style=\"max-width: 1040px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/princess-diana-reagan-1975_custom-70f6ac3ad39ab324cec346294ac44ad995ddb127-s1600-c85.jpg\" alt=\"Actor John Travolta dances with Princess Diana during the Reagans' state dinner in November 1985.\" width=\"1040\" height=\"705\" class=\"size-full wp-image-127365\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/princess-diana-reagan-1975_custom-70f6ac3ad39ab324cec346294ac44ad995ddb127-s1600-c85.jpg 1040w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/princess-diana-reagan-1975_custom-70f6ac3ad39ab324cec346294ac44ad995ddb127-s1600-c85-160x108.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/princess-diana-reagan-1975_custom-70f6ac3ad39ab324cec346294ac44ad995ddb127-s1600-c85-800x542.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/princess-diana-reagan-1975_custom-70f6ac3ad39ab324cec346294ac44ad995ddb127-s1600-c85-768x521.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/princess-diana-reagan-1975_custom-70f6ac3ad39ab324cec346294ac44ad995ddb127-s1600-c85-1020x691.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/princess-diana-reagan-1975_custom-70f6ac3ad39ab324cec346294ac44ad995ddb127-s1600-c85-960x651.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/princess-diana-reagan-1975_custom-70f6ac3ad39ab324cec346294ac44ad995ddb127-s1600-c85-240x163.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/princess-diana-reagan-1975_custom-70f6ac3ad39ab324cec346294ac44ad995ddb127-s1600-c85-375x254.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/princess-diana-reagan-1975_custom-70f6ac3ad39ab324cec346294ac44ad995ddb127-s1600-c85-520x353.jpg 520w\" sizes=\"(max-width: 1040px) 100vw, 1040px\">\u003cfigcaption class=\"wp-caption-text\">Actor John Travolta dances with Princess Diana during the Reagans' state dinner in November 1985. \u003ccite>(\u003ca href=\"https://www.whitehousehistory.org/photos/notable-british-visitors-princess-diana-dancing\">Ronald W. Reagan Presidential Library/NARA\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"Jackie Kennedy came in and said, 'Look, I want smaller cocktail tables so people can actually talk,'\" said Brower.\u003c/p>\n\u003cp>The Reagans, Clintons and Obamas had more celebrities in attendance than other administrations — though Nancy Reagan preferred small, intimate gatherings, while the Obamas went big often with the dinners held in tents on the South Lawn.\u003c/p>\n\u003cfigure id=\"attachment_127366\" class=\"wp-caption aligncenter\" style=\"max-width: 1040px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/state_dinner_prep_reagan_custom-e9dbf65c9bb39275bdc6ba2e36c38d9a12172294-s1600-c85.jpg\" alt=\"First lady Nancy Reagan reviews plans for the administration's first state dinner in February 1981.\" width=\"1040\" height=\"692\" class=\"size-full wp-image-127366\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/state_dinner_prep_reagan_custom-e9dbf65c9bb39275bdc6ba2e36c38d9a12172294-s1600-c85.jpg 1040w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/state_dinner_prep_reagan_custom-e9dbf65c9bb39275bdc6ba2e36c38d9a12172294-s1600-c85-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/state_dinner_prep_reagan_custom-e9dbf65c9bb39275bdc6ba2e36c38d9a12172294-s1600-c85-800x532.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/state_dinner_prep_reagan_custom-e9dbf65c9bb39275bdc6ba2e36c38d9a12172294-s1600-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/state_dinner_prep_reagan_custom-e9dbf65c9bb39275bdc6ba2e36c38d9a12172294-s1600-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/state_dinner_prep_reagan_custom-e9dbf65c9bb39275bdc6ba2e36c38d9a12172294-s1600-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/state_dinner_prep_reagan_custom-e9dbf65c9bb39275bdc6ba2e36c38d9a12172294-s1600-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/state_dinner_prep_reagan_custom-e9dbf65c9bb39275bdc6ba2e36c38d9a12172294-s1600-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/state_dinner_prep_reagan_custom-e9dbf65c9bb39275bdc6ba2e36c38d9a12172294-s1600-c85-520x346.jpg 520w\" sizes=\"(max-width: 1040px) 100vw, 1040px\">\u003cfigcaption class=\"wp-caption-text\">First lady Nancy Reagan reviews plans for the administration's first state dinner in February 1981. \u003ccite>(\u003ca href=\"https://www.whitehousehistory.org/photos/nancy-reagan-reviews-state-dinner-plans\">Ronald Reagan Presidential Library and Museum/National Archives and Records Administration\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tuesday night's dinner, said Brower, will be the first chance to see how the Trumps entertain in the people's house.\u003c/p>\n\u003cp>In a statement, the White House said the first lady carefully selected all details of the dinner to \"complement and pay homage to the long-standing friendship between the United States and France.\"\u003c/p>\n\u003cp>The menu is meant to pay tribute to American culinary traditions with \"nuances of French influences.\" It begins with a course of goat cheese gateau, tomato jam, buttermilk biscuits and greens from the White House kitchen garden. The main course includes lamb, cipollini soubise and Carolina gold rice jambalaya. To finish it off, the Macrons will be treated to a nectarine tart with crème fraîche ice cream.\u003c/p>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\n\u003cp>The meal will be served on both the Clinton and George W. Bush china, which features a green color palette to complement the green flowers that will be featured in the dining room.\u003c/p>\n\u003cp>There will also be more than 1,200 branches of cherry blossom, all homegrown in the United States, and more than 2,500 stems of white sweet peas and 1,000 stems of white lilac.\u003c/p>\n\u003cfigure id=\"attachment_127355\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/gettyimages-950490620_custom-f87390a09e9cb33acd94ad43ad4b21b22e567505.jpg\" alt=\"Dinner china is set for the first state visit of the Trump administration, in the State Dining Room of the White House on Monday.\" width=\"1024\" height=\"658\" class=\"size-full wp-image-127355\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/gettyimages-950490620_custom-f87390a09e9cb33acd94ad43ad4b21b22e567505.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/gettyimages-950490620_custom-f87390a09e9cb33acd94ad43ad4b21b22e567505-160x103.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/gettyimages-950490620_custom-f87390a09e9cb33acd94ad43ad4b21b22e567505-800x514.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/gettyimages-950490620_custom-f87390a09e9cb33acd94ad43ad4b21b22e567505-768x494.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/gettyimages-950490620_custom-f87390a09e9cb33acd94ad43ad4b21b22e567505-1020x655.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/gettyimages-950490620_custom-f87390a09e9cb33acd94ad43ad4b21b22e567505-960x617.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/gettyimages-950490620_custom-f87390a09e9cb33acd94ad43ad4b21b22e567505-240x154.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/gettyimages-950490620_custom-f87390a09e9cb33acd94ad43ad4b21b22e567505-375x241.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/gettyimages-950490620_custom-f87390a09e9cb33acd94ad43ad4b21b22e567505-520x334.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">Dinner china is set for the first state visit of the Trump administration, in the State Dining Room of the White House on Monday. \u003ccite>(Al Drago/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Kennedy Center's Washington National Opera is expected to perform.\u003c/p>\n\u003cp>Still, some questions remain: Who made the final guest list? What will Melania Trump wear?\u003c/p>\n\u003cp>\"Melania I mean, God, everyone's going to be watching to see her expression and what she's wearing,\" said Brower. \"We just know nothing about her. She's such a cipher.\"\u003c/p>\n\u003cp>One possible hint: In 1999 Melania Knauss, then just dating Donald Trump, told the \u003ca href=\"https://www.nytimes.com/2017/01/19/insider/1999-melania-trump-first-lady.html\">The New York Times\u003c/a> that if she and Trump were to wind up in the White House, she would be very traditional — \"like Betty Ford or Jackie Kennedy.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Edible Oddities: David Bowie-Inspired Menus Reflect His Many Personas",
"title": "Edible Oddities: David Bowie-Inspired Menus Reflect His Many Personas",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Matthew Yokobosky finds food inspirational — which is perhaps not entirely surprising, considering that as an art curator, it's his job to make connections between seemingly disparate objects, just as a chef creates a cohesive dish out of contrasting ingredients.\u003c/p>\n\u003cp>So when New York City restaurateur and chef Saul Bolton suggested developing a themed menu and a series of dinners around the \u003cem>David Bowie Is\u003c/em> exhibition now on view at the Brooklyn Museum, Yokobosky was intrigued.\u003c/p>\n\u003cp>\"I was knee-deep in research for the show,\" says Yokobosky, who selected 100 additional items for the collection's final stop in Brooklyn. The exhibition has been traveling the world since starting its journey at the Victoria and Albert Museum in London in 2013. \"I had just added a menu that Bowie drew by hand for a New Year's dinner in Berlin in 1978, so it was really perfect timing when Saul suggested the idea. And we actually know a lot about some of Bowie's favorite foods.\"\u003c/p>\n\u003cfigure id=\"attachment_127294\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85.jpg\" alt=\"Bowie's "Tokyo Pop" vinyl bodysuit that Yamamoto Kansai designed for his Aladdin Sane tour in 1973.\" width=\"1600\" height=\"1057\" class=\"size-full wp-image-127294\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85-800x529.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85-768x507.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85-1020x674.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85-1200x793.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85-1180x780.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85-960x634.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85-375x248.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85-520x344.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bowie's \"Tokyo Pop\" vinyl bodysuit that Yamamoto Kansai designed for his Aladdin Sane tour in 1973. \u003ccite>(Bowie's \"Tokyo Pop\" vinyl bodysuit that Yamamoto Kansai designed for his Aladdin Sane tour in 1973. Jonathan Dorado/Brooklyn Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bowie-inspired food and drinks have popped up on menus in several cities along the world tour, including a \u003ca href=\"http://www.foodandwine.com/fwx/food/rating-david-bowie-menu-museum-contemporary-art-chicago\">smoked tofu and grapefruit salad\u003c/a> — dubbed \"Modern Love\" — at the cafe in Chicago's Museum of Contemporary Art. Tokyo, always ahead of the curve, was creating \u003ca href=\"https://soranews24.com/2013/03/19/ginzas-david-bowie-cafe-now-open-and-in-full-funky-swing/\">Bowie pop-up pubs\u003c/a> long before the artist's death in January of 2016.\u003c/p>\n\u003cp>Visitors to the Brooklyn Museum's The Norm café will find a menu that offers everything from a playful \"Diamond Dogfish and Chips\" to shepherd's pie — which Bowie's wife, model and entrepreneur Iman, \u003ca href=\"http://people.com/archive/domestic-goddess-vol-64-no-15/\">learned to make for him\u003c/a> — to a dark chocolate cake that pays homage to \u003cem>Black Star, \u003c/em>\u003ca href=\"https://www.npr.org/sections/therecord/2016/01/11/462660569/review-david-bowies-blackstar-is-adventurous-to-the-end\">Bowie's final album\u003c/a> that was released two days before his death.\u003c/p>\n\u003cfigure id=\"attachment_127295\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85.jpeg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85.jpeg\" alt=\"The Norm at Brooklyn Museum's spring and summer menu draws inspiration for "Diamond Dogfish and Chips" from the David Bowie is exhibit.\" width=\"1600\" height=\"1016\" class=\"size-full wp-image-127295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85.jpeg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85-160x102.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85-800x508.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85-768x488.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85-1020x648.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85-1200x762.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85-1180x749.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85-960x610.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85-240x152.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85-375x238.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85-520x330.jpeg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Norm at Brooklyn Museum's spring and summer menu draws inspiration for \"Diamond Dogfish and Chips\" from the David Bowie is exhibit. \u003ccite>(Ben Hider/Great Performances)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Adding a taste element to the visitor experience made sense to both Yokobosky and Bolton, because the Bowie exhibition is focused on immersing viewers in the sights and sounds of the artist's five-decade career through music, video and original costumes. There's also a seemingly endless array of hand-written notes, drawings, photographs and memorabilia drawn from some 75,000 items in the David Bowie Archive (said to be stored in a secret location somewhere in New York City). And Bolton, a self-described Bowie fan, was thrilled that Yokobosky was game.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Usually what we try to do at The Norm is to reflect the cultural diversity of Brooklyn itself,\" says Bolton, a Michelin-starred chef. \"But, within the context of the Bowie exhibit, we were able to play into different elements, whether it's a song interpreted through food, or the culinary influences of cities that were important in his life.\"\u003c/p>\n\u003cp>Besides Bowie-cizing the cafe's seasonal menu at The Norm, Bolton and Yokobosky also decided to create a \u003ca href=\"http://www.thenormbkm.com/experiences/\">series of four dinners\u003c/a> between April and July this year that would allow for a deeper dive into Bowie's life and art, using food as a vehicle.\u003c/p>\n\u003cp>For inspiration, Bolton turned to four cities that had a major impact on Bowie's career: London, Bowie's birthplace and where he began his journey as a multidimensional artist; Berlin, where Bowie took sanctuary to kick a drug habit and ended up producing three of his most innovative albums (\u003cem>Low\u003c/em>, \u003cem>Heroes\u003c/em>, and \u003cem>Lodger\u003c/em>); Philadelphia, where Bowie recorded the hit \"Young Americans\" with a young Luther Vandross; and Tokyo, where Bowie traveled early in his career, forming longtime collaborations with Japanese fashion designer Kansai Yamamoto and photographer Masayoshi Sukita (whose photographs are currently featured at The Norm) .\u003c/p>\n\u003cp>\"I'm going to give a 15-minute overview at the start of the dinner and talk a bit about the city that the guests are going to eat food from,\" says Yokobosky. \"I'm hoping that it's like a moment of transportation to another place for a while. So you'll be thinking about Berlin in the 1970s, sitting in a cafe with Iggy Pop, eating this delicious food, and getting a glimpse into that experience.\"\u003c/p>\n\u003cfigure id=\"attachment_127288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_09_ps11-b1154e1ce9d6fc3b3c8ea3b28eaa6485f8dc1ee5-1-e1524510575268.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_09_ps11-b1154e1ce9d6fc3b3c8ea3b28eaa6485f8dc1ee5-1-e1524510575268.jpg\" alt=\"Quilted suits designed for Bowie's Ziggy Stardust tour, 1972.\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-127288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Quilted suits designed for Bowie's Ziggy Stardust tour, 1972. \u003ccite>(Jonathan Dorado/Brooklyn Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.npr.org/sections/nprberlinblog/2011/10/05/141048303/currywurst-the-evolution-of-berlins-popular-street-food\">Currywurst\u003c/a> and spaetzle with fried onions will be on the menu for Berlin, while Bolton was influenced by London's Caribbean community to create a West Indian conch salad. For Philadelphia, Bolton simply couldn't resist putting his decidedly upscale spin on a \u003ca href=\"https://www.npr.org/templates/story/story.php?storyId=5573992\">Philly cheesesteak\u003c/a>. A Japanese \u003ca href=\"http://www.apple.com\">\u003c/a> Taiyaki-style fish-shaped cake will be Americanized with a Twinkie-inspired filling instead of the more traditional red bean paste.\u003c/p>\n\u003cp>\"I'm pretty stoked about these menus,\" says Bolton.\u003c/p>\n\u003cp>At a bar just a few blocks away, mixologists Nicole Kanev and Wesley Straton were also pretty stoked to collaborate with the museum on creating \u003ca href=\"http://www.bkwnyc.com/beers-cocktails/\">a series of cocktails\u003c/a> for the spring menu at \u003ca href=\"http://www.bkwnyc.com/\">BKW by Brooklyn Winery\u003c/a>. Deciding where to start, however, wasn't all that easy, says BKW general manager Adam Cornelius: \"The biggest challenge was figuring out what to base the cocktails on, because David Bowie was so prolific in so many ways. In the end, the obvious answer was to focus on the personas that he created — Ziggy Stardust, the Thin White Duke, Major Tom. Then we spent four months reading every interview we could find and watching documentaries looking for inspiration.\"\u003c/p>\n\u003cp>Says Kanev, \"When we create cocktails, we almost always come up with the recipe first and then name the cocktails. This time we started with a name and worked backwards to figure out the flavors.\"\u003c/p>\n\u003cp>While it's easy to focus on the fun garnishes that help give the seven cocktails undeniable Bowie appeal — such as the lightning bolt stenciled onto the egg white foam topping on the Aperol-laced \"Aladdin Sane\" cocktail — it's the ingredients inside the glass that tell the real story.\u003c/p>\n\u003cp>The \"Jareth The Goblin King\" cocktail, for instance, seems to be a simple riff off a classic martini at first glance, but reveals hidden depths upon closer examination. Kanev and Straton focused on two elements from \u003cem>Labyrinth\u003c/em>, the 1986 film in which Bowie plays the menacing, yet lovelorn, monarch: peaches (used to drug innocent protagonist Sarah) and crystal orbs (used by Jareth to create illusions and show dreams).\u003c/p>\n\u003cp>\"Wesley wanted to do a clear drink,\" says Kanev, \"and peach is prominent in the movie, so we wanted that in there as well. But peach can be cloying — we didn't want something that tasted like a peach Bellini.\"\u003c/p>\n\u003cp>A fruit-forward Spanish barrel-aged gin, combined with a dry English gin and Blanc vermouth, needed just a touch of peach bitters to mimic the film's subtle undertone of unrequited love.\u003c/p>\n\u003cp>Bowie's reported \u003ca href=\"https://dangerousminds.net/comments/red_peppers_milk_cocaine_david_bowie-themed_menu\">cocaine-fueled diet of red peppers and milk\u003c/a> in the mid-70s inspired the \"Thin White Duke,\" a spin on milk punch made with brandy, chile liqueur, and black pepper honey. Kanev and Straton created a variation on the \"French 75\" for the \"Ziggy Stardust,\" going to the trouble to make clarified lemon juice so that the wine-based drink would sparkle brightly in the flute without any cloudy residue.\u003c/p>\n\u003cp>\"We knew we'd have a lot of diehard Bowie fans here,\" Kanev says, \"so we had to get it right.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.npr.org/sections/thesalt/2017/04/13/520000573/kristenhartke.com\">\u003cem>Kristen Hartke\u003c/em>\u003c/a>\u003cem> is a food writer based in Washington, D.C.\u003c/em> \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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"excerpt": "Ziggy Stardust and the Thin White Duke are just two of the characters David Bowie created for himself. The innovator explored music and identity, and his art exhibition inspires chefs and mixologists.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Matthew Yokobosky finds food inspirational — which is perhaps not entirely surprising, considering that as an art curator, it's his job to make connections between seemingly disparate objects, just as a chef creates a cohesive dish out of contrasting ingredients.\u003c/p>\n\u003cp>So when New York City restaurateur and chef Saul Bolton suggested developing a themed menu and a series of dinners around the \u003cem>David Bowie Is\u003c/em> exhibition now on view at the Brooklyn Museum, Yokobosky was intrigued.\u003c/p>\n\u003cp>\"I was knee-deep in research for the show,\" says Yokobosky, who selected 100 additional items for the collection's final stop in Brooklyn. The exhibition has been traveling the world since starting its journey at the Victoria and Albert Museum in London in 2013. \"I had just added a menu that Bowie drew by hand for a New Year's dinner in Berlin in 1978, so it was really perfect timing when Saul suggested the idea. And we actually know a lot about some of Bowie's favorite foods.\"\u003c/p>\n\u003cfigure id=\"attachment_127294\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85.jpg\" alt=\"Bowie's "Tokyo Pop" vinyl bodysuit that Yamamoto Kansai designed for his Aladdin Sane tour in 1973.\" width=\"1600\" height=\"1057\" class=\"size-full wp-image-127294\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85-160x106.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85-800x529.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85-768x507.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85-1020x674.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85-1200x793.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85-1180x780.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85-960x634.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85-240x159.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85-375x248.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_01_ps11_custom-851a937476c04bb5ef206eec4f1a9582b13d5bde-s1600-c85-520x344.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bowie's \"Tokyo Pop\" vinyl bodysuit that Yamamoto Kansai designed for his Aladdin Sane tour in 1973. \u003ccite>(Bowie's \"Tokyo Pop\" vinyl bodysuit that Yamamoto Kansai designed for his Aladdin Sane tour in 1973. Jonathan Dorado/Brooklyn Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bowie-inspired food and drinks have popped up on menus in several cities along the world tour, including a \u003ca href=\"http://www.foodandwine.com/fwx/food/rating-david-bowie-menu-museum-contemporary-art-chicago\">smoked tofu and grapefruit salad\u003c/a> — dubbed \"Modern Love\" — at the cafe in Chicago's Museum of Contemporary Art. Tokyo, always ahead of the curve, was creating \u003ca href=\"https://soranews24.com/2013/03/19/ginzas-david-bowie-cafe-now-open-and-in-full-funky-swing/\">Bowie pop-up pubs\u003c/a> long before the artist's death in January of 2016.\u003c/p>\n\u003cp>Visitors to the Brooklyn Museum's The Norm café will find a menu that offers everything from a playful \"Diamond Dogfish and Chips\" to shepherd's pie — which Bowie's wife, model and entrepreneur Iman, \u003ca href=\"http://people.com/archive/domestic-goddess-vol-64-no-15/\">learned to make for him\u003c/a> — to a dark chocolate cake that pays homage to \u003cem>Black Star, \u003c/em>\u003ca href=\"https://www.npr.org/sections/therecord/2016/01/11/462660569/review-david-bowies-blackstar-is-adventurous-to-the-end\">Bowie's final album\u003c/a> that was released two days before his death.\u003c/p>\n\u003cfigure id=\"attachment_127295\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85.jpeg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85.jpeg\" alt=\"The Norm at Brooklyn Museum's spring and summer menu draws inspiration for "Diamond Dogfish and Chips" from the David Bowie is exhibit.\" width=\"1600\" height=\"1016\" class=\"size-full wp-image-127295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85.jpeg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85-160x102.jpeg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85-800x508.jpeg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85-768x488.jpeg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85-1020x648.jpeg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85-1200x762.jpeg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85-1180x749.jpeg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85-960x610.jpeg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85-240x152.jpeg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85-375x238.jpeg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/fish-and-chips_custom-ff31699e00b0674b6889da9a45c6cfa48f3966d7-s1600-c85-520x330.jpeg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Norm at Brooklyn Museum's spring and summer menu draws inspiration for \"Diamond Dogfish and Chips\" from the David Bowie is exhibit. \u003ccite>(Ben Hider/Great Performances)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Adding a taste element to the visitor experience made sense to both Yokobosky and Bolton, because the Bowie exhibition is focused on immersing viewers in the sights and sounds of the artist's five-decade career through music, video and original costumes. There's also a seemingly endless array of hand-written notes, drawings, photographs and memorabilia drawn from some 75,000 items in the David Bowie Archive (said to be stored in a secret location somewhere in New York City). And Bolton, a self-described Bowie fan, was thrilled that Yokobosky was game.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Usually what we try to do at The Norm is to reflect the cultural diversity of Brooklyn itself,\" says Bolton, a Michelin-starred chef. \"But, within the context of the Bowie exhibit, we were able to play into different elements, whether it's a song interpreted through food, or the culinary influences of cities that were important in his life.\"\u003c/p>\n\u003cp>Besides Bowie-cizing the cafe's seasonal menu at The Norm, Bolton and Yokobosky also decided to create a \u003ca href=\"http://www.thenormbkm.com/experiences/\">series of four dinners\u003c/a> between April and July this year that would allow for a deeper dive into Bowie's life and art, using food as a vehicle.\u003c/p>\n\u003cp>For inspiration, Bolton turned to four cities that had a major impact on Bowie's career: London, Bowie's birthplace and where he began his journey as a multidimensional artist; Berlin, where Bowie took sanctuary to kick a drug habit and ended up producing three of his most innovative albums (\u003cem>Low\u003c/em>, \u003cem>Heroes\u003c/em>, and \u003cem>Lodger\u003c/em>); Philadelphia, where Bowie recorded the hit \"Young Americans\" with a young Luther Vandross; and Tokyo, where Bowie traveled early in his career, forming longtime collaborations with Japanese fashion designer Kansai Yamamoto and photographer Masayoshi Sukita (whose photographs are currently featured at The Norm) .\u003c/p>\n\u003cp>\"I'm going to give a 15-minute overview at the start of the dinner and talk a bit about the city that the guests are going to eat food from,\" says Yokobosky. \"I'm hoping that it's like a moment of transportation to another place for a while. So you'll be thinking about Berlin in the 1970s, sitting in a cafe with Iggy Pop, eating this delicious food, and getting a glimpse into that experience.\"\u003c/p>\n\u003cfigure id=\"attachment_127288\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_09_ps11-b1154e1ce9d6fc3b3c8ea3b28eaa6485f8dc1ee5-1-e1524510575268.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/dig_e_2018_david_bowie_is_09_ps11-b1154e1ce9d6fc3b3c8ea3b28eaa6485f8dc1ee5-1-e1524510575268.jpg\" alt=\"Quilted suits designed for Bowie's Ziggy Stardust tour, 1972.\" width=\"1920\" height=\"1439\" class=\"size-full wp-image-127288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Quilted suits designed for Bowie's Ziggy Stardust tour, 1972. \u003ccite>(Jonathan Dorado/Brooklyn Museum)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.npr.org/sections/nprberlinblog/2011/10/05/141048303/currywurst-the-evolution-of-berlins-popular-street-food\">Currywurst\u003c/a> and spaetzle with fried onions will be on the menu for Berlin, while Bolton was influenced by London's Caribbean community to create a West Indian conch salad. For Philadelphia, Bolton simply couldn't resist putting his decidedly upscale spin on a \u003ca href=\"https://www.npr.org/templates/story/story.php?storyId=5573992\">Philly cheesesteak\u003c/a>. A Japanese \u003ca href=\"http://www.apple.com\">\u003c/a> Taiyaki-style fish-shaped cake will be Americanized with a Twinkie-inspired filling instead of the more traditional red bean paste.\u003c/p>\n\u003cp>\"I'm pretty stoked about these menus,\" says Bolton.\u003c/p>\n\u003cp>At a bar just a few blocks away, mixologists Nicole Kanev and Wesley Straton were also pretty stoked to collaborate with the museum on creating \u003ca href=\"http://www.bkwnyc.com/beers-cocktails/\">a series of cocktails\u003c/a> for the spring menu at \u003ca href=\"http://www.bkwnyc.com/\">BKW by Brooklyn Winery\u003c/a>. Deciding where to start, however, wasn't all that easy, says BKW general manager Adam Cornelius: \"The biggest challenge was figuring out what to base the cocktails on, because David Bowie was so prolific in so many ways. In the end, the obvious answer was to focus on the personas that he created — Ziggy Stardust, the Thin White Duke, Major Tom. Then we spent four months reading every interview we could find and watching documentaries looking for inspiration.\"\u003c/p>\n\u003cp>Says Kanev, \"When we create cocktails, we almost always come up with the recipe first and then name the cocktails. This time we started with a name and worked backwards to figure out the flavors.\"\u003c/p>\n\u003cp>While it's easy to focus on the fun garnishes that help give the seven cocktails undeniable Bowie appeal — such as the lightning bolt stenciled onto the egg white foam topping on the Aperol-laced \"Aladdin Sane\" cocktail — it's the ingredients inside the glass that tell the real story.\u003c/p>\n\u003cp>The \"Jareth The Goblin King\" cocktail, for instance, seems to be a simple riff off a classic martini at first glance, but reveals hidden depths upon closer examination. Kanev and Straton focused on two elements from \u003cem>Labyrinth\u003c/em>, the 1986 film in which Bowie plays the menacing, yet lovelorn, monarch: peaches (used to drug innocent protagonist Sarah) and crystal orbs (used by Jareth to create illusions and show dreams).\u003c/p>\n\u003cp>\"Wesley wanted to do a clear drink,\" says Kanev, \"and peach is prominent in the movie, so we wanted that in there as well. But peach can be cloying — we didn't want something that tasted like a peach Bellini.\"\u003c/p>\n\u003cp>A fruit-forward Spanish barrel-aged gin, combined with a dry English gin and Blanc vermouth, needed just a touch of peach bitters to mimic the film's subtle undertone of unrequited love.\u003c/p>\n\u003cp>Bowie's reported \u003ca href=\"https://dangerousminds.net/comments/red_peppers_milk_cocaine_david_bowie-themed_menu\">cocaine-fueled diet of red peppers and milk\u003c/a> in the mid-70s inspired the \"Thin White Duke,\" a spin on milk punch made with brandy, chile liqueur, and black pepper honey. Kanev and Straton created a variation on the \"French 75\" for the \"Ziggy Stardust,\" going to the trouble to make clarified lemon juice so that the wine-based drink would sparkle brightly in the flute without any cloudy residue.\u003c/p>\n\u003cp>\"We knew we'd have a lot of diehard Bowie fans here,\" Kanev says, \"so we had to get it right.\"\u003c/p>\n\u003cp>\u003ca href=\"https://www.npr.org/sections/thesalt/2017/04/13/520000573/kristenhartke.com\">\u003cem>Kristen Hartke\u003c/em>\u003c/a>\u003cem> is a food writer based in Washington, D.C.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\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": "Can La Cocina's Food-Focused Conference Help Grow Equitable Communities?",
"title": "Can La Cocina's Food-Focused Conference Help Grow Equitable Communities?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>How can a food-focused conference help grow more inclusive and equitable communities? That's the question that \u003ca href=\"https://www.lacocinasf.org/\">La Cocina’s\u003c/a> 7\u003csup>th\u003c/sup> annual \u003ca href=\"https://www.lacocinaconference.org/\">conference\u003c/a> (April 16-18) aimed to answer. But while people from around the country gathered for some serious strategizing, there was still space to let off a little steam.\u003c/p>\n\u003cp>In one session, writer Nik Sharma, of \u003ca href=\"http://www.abrowntable.com/\">a brown table\u003c/a>, declared that, instead of employing “the language of amazement,” Instagrammers need to find a different way to frame the foods that are new to them. His examples: “OMG, I AM SO INTO TURMERIC!” or “Have you heard: saffron cures cancer!!!” His advice: “Stop exoticizing cultures, and just calm down.”\u003c/p>\n\u003cp>During three days of activities, food entrepreneurs, academics, writers, activists, and city planners were invited to share ideas and network on creating more equitable economic opportunity for everyone. Tuesday was devoted to lively panel discussions where individuals and members of organizations leveraged their experience to “imagine what cities and communities could look like with more women and people of color leading the way.”\u003c/p>\n\u003cp>Opening speaker, Reem Assil of \u003ca href=\"http://reemscalifornia.com/\">Reem’s\u003c/a>, a Palestinian Bakery in Oakland, asserted that making food is cultural work and challenged attendees to “create a space where marginalized communities can express themselves.”\u003c/p>\n\u003cfigure id=\"attachment_127169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127169\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones.jpg\" alt=\"Shakirah Simley, Tiffany Carter, Shani Jones on panel Black Leaders in Food\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley, Tiffany Carter, Shani Jones on panel Black Leaders in Food \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The panel\u003cstrong> Asserting Power: Black Leaders in Food \u003c/strong>was hosted by Shakirah Simley of \u003ca href=\"https://nourishresist.org/\">Nourish/Resist\u003c/a>. She described food as intersectional since it involves social justice, housing, economics and transportation.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Panelists agreed that resilient African American and Caribbean women have been the backbone of the Black family preserving history, seeds, farming techniques and heritage recipes passed down through slavery.\u003c/p>\n\u003cp>Tiffany Carter, who makes Creole Food at \u003ca href=\"https://hoodline.com/2017/05/boug-creole-deli-brings-new-orleans-flavor-to-3rd-street\">Boug Creole Deli in Bayview\u003c/a>, said, “Black women were the original chefs of America. And now they are the fastest growing group of entrepreneurs.” After cooking in her uncle’s church, Carter attended Le Cordon Bleu Culinary School (where she fell in love with French food). Someday she also wants to open a French restaurant, but for now, she says, “I want to represent my ‘hood and they want to eat our food.”\u003c/p>\n\u003cp>Shani Jones’ \u003ca href=\"https://www.sfchronicle.com/restaurants/article/Being-black-in-San-Francisco-means-finding-peace-12281991.php\">Peaches Patties\u003c/a> honors her mother’s Jamaican roots. Since in her experience, most people in the Bay Area are not familiar with Jamaican food, Jones sees this business also as an opportunity to educate. “Racism is in the veins of this country,” she said. “We need to change the laws. A company hires one Black person and boasts that now they are diverse.” Jones countered, “No, you are not!”\u003c/p>\n\u003cp>Writer, Tunde Wey cooks Nigerian food from his homeland. He described a project he did in a New Orleans food hall where he made and served one dish a day for $12, but asked that white customers pay $30, which represents the difference in income between Black and white Americans. He returned the net profit from this project to the Black community.\u003c/p>\n\u003cfigure id=\"attachment_127170\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127170\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey.jpg\" alt=\" Shakirah Simley and Tunde Wey\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley and Tunde Wey \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Panelists in almost every session had some strong words regarding their Representation in Food Media\u003c/strong>\u003c/p>\n\u003cp>When asked what bothered them or “burned their eyelids” on sites like Instagram, professional photographer \u003ca href=\"http://www.celestenoche.com/\">Celeste Noche\u003c/a>, called out content that is “specific to the white gaze,” such as a post asking, “Would you eat a cricket? Choose: Hell No! or Hell Yes!” She asked editors to consider, “Whose voice is missing from the table?” If you are going to write about Filipino food, you really need to talk to some Filipinos.” She urged readers, “if you read something you appreciate or agree with, let the writers know you support them and write to their editors too. If you disagree, question their sources.”\u003c/p>\n\u003cp>Soleil Ho, of the \u003ca href=\"http://www.racistsandwich.com/\">podcast Racist Sandwich\u003c/a>, put it plainly: “Food media is targeted to gentrifiers. It’s a form of entertainment, a leisure time pursuit, since most readers don’t actually have to struggle with food insecurity.” She concluded, “We need to bring in new voices and it’s cool to use food to talk about bigger things, like colonialism, imperialism and cultural appropriation.”\u003c/p>\n\u003cfigure id=\"attachment_127166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127166\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich.jpg\" alt=\"Preeti Mistry chats with Zahir Janmohamed of Racist Sandwich podcast\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry chats with Zahir Janmohamed of Racist Sandwich podcast \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Preeti Mistry, author of \u003ca href=\"http://www.juhubeachclub.com/cookbook\">Juhu Beach Club Cookbook\u003c/a>, and co-owner with her wife, Ann Nadeau, of \u003ca href=\"https://www.navikitchen.com/\">Navi Kitchen\u003c/a> expressed her frustration with the media. Mistry’s family is from India, but she grew up in the U.S. “As the youngest of three girls, everyone wants the story to be about how I learned to cook at my mother’s knee,\" she said. \"While in fact, I had zero interest in cooking, saw it as another chore, like cleaning the bathroom.” Mistry is also very upfront that her restaurants are “a wife and wife enterprise.” “While the media seems to love playing up husband and wife teams,” she said, “my wife is usually left totally out of the equation.”\u003c/p>\n\u003cfigure id=\"attachment_127171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127171\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine.jpg\" alt=\"Lunch featured graduates of La Cocina's incubator kitchen project, including Mama Lamees Palestinian cuisine\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunch featured graduates of La Cocina's incubator kitchen project, including Mama Lamees Palestinian cuisine \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Attendees from around the country came looking for more than just food for thought. They sought solutions and like-minded souls, networking opportunities and concrete ways to change the system.\u003c/p>\n\u003cfigure id=\"attachment_127172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127172\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai-.jpg\" alt=\"Another La Cocina graduate, Nite Yun, serving Cambodian food, just opened Num Bai Restaurant in Oakland\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai-.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Another La Cocina graduate, Nite Yun, serving Cambodian food, just opened Num Bai Restaurant in Oakland \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stephanie Yee is a recruiter for chefs and managers. She encounters economic issues everyday, particularly in trying to hire people to work in San Francisco when they can't afford to live in the city due to the lack of affordable housing.\u003c/p>\n\u003cp>June Tong is starting a new website called \u003ca href=\"http://www.spillthedish.com/\">Spill the Dish\u003c/a>, where restaurant and hotel workers in lower paid positions can share their stories of the behind the scenes behavior, (like \u003ca href=\"https://www.glassdoor.com/index.htm\">Glass Door\u003c/a> but solely focused on food service jobs).\u003c/p>\n\u003cp>April Word, who cooked at Chez Panisse for five years, now works in high-tech. As Executive Chef at \u003ca href=\"https://www.thumbtack.com/k/private-chefs/near-me/\">Thumbtack\u003c/a>, she oversees daily meals for 300 employees. Besides making environmentally conscious choices, she wants to foster social justice in the kitchen and the community.\u003c/p>\n\u003cp>Dr. Peter Roberts, professor in the business school at Emory University, brought a group of attendees from Atlanta, Georgia. He believes that a university’s business school should not solely focus on teaching its students how to make money, but should be a hub for solving hard problems, such as micro-business acceleration.\u003c/p>\n\u003cfigure id=\"attachment_127173\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127173\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/5-Impassioned-discussions-.jpg\" alt=\"Attendees engaged in impassioned discussions throughout the day\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions-.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Attendees engaged in impassioned discussions throughout the day \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Other sessions focused directly on economic realities, such as affordable housing, partnerships between developers and food business owners and banks that lend money to immigrant-run food businesses and socially responsible causes.\u003c/p>\n\u003cp>As for conclusions: the panel on food media suggested ways to create a more responsive media: divest, infiltrate and make new. Hire staff writers and editors of color, but don’t just throw them in “the snake pit,” support them. Bring people together, instead of segregating them.\u003c/p>\n\u003cp>At the close of the panel on women, called “The Future is Female and It’s Delicious,” the panel’s consensus: the future doesn’t have to \u003cem>only\u003c/em> be female, but it needs to be inclusive, equitable and diverse.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>At the end of the panel on Black Leaders in Food, Shakirah Simley quoted Shirley Chisholm, the first black woman elected to the U.S. House of Representatives, who said, “If they don’t give you a seat at the table, bring a folding chair.” Simley added, “For Black women, it can’t stop there anymore. Fuck the folding chair! I should be at the head of the table.”\u003c/p>\n\n",
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"excerpt": "Can food be the key to unlocking more equitable communities? La Cocina's 7th annual conference brought leaders from around the country to strategize.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>How can a food-focused conference help grow more inclusive and equitable communities? That's the question that \u003ca href=\"https://www.lacocinasf.org/\">La Cocina’s\u003c/a> 7\u003csup>th\u003c/sup> annual \u003ca href=\"https://www.lacocinaconference.org/\">conference\u003c/a> (April 16-18) aimed to answer. But while people from around the country gathered for some serious strategizing, there was still space to let off a little steam.\u003c/p>\n\u003cp>In one session, writer Nik Sharma, of \u003ca href=\"http://www.abrowntable.com/\">a brown table\u003c/a>, declared that, instead of employing “the language of amazement,” Instagrammers need to find a different way to frame the foods that are new to them. His examples: “OMG, I AM SO INTO TURMERIC!” or “Have you heard: saffron cures cancer!!!” His advice: “Stop exoticizing cultures, and just calm down.”\u003c/p>\n\u003cp>During three days of activities, food entrepreneurs, academics, writers, activists, and city planners were invited to share ideas and network on creating more equitable economic opportunity for everyone. Tuesday was devoted to lively panel discussions where individuals and members of organizations leveraged their experience to “imagine what cities and communities could look like with more women and people of color leading the way.”\u003c/p>\n\u003cp>Opening speaker, Reem Assil of \u003ca href=\"http://reemscalifornia.com/\">Reem’s\u003c/a>, a Palestinian Bakery in Oakland, asserted that making food is cultural work and challenged attendees to “create a space where marginalized communities can express themselves.”\u003c/p>\n\u003cfigure id=\"attachment_127169\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127169\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones.jpg\" alt=\"Shakirah Simley, Tiffany Carter, Shani Jones on panel Black Leaders in Food\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/2-Shakirah-Simley-Tiffany-Carter-Shani-Jones-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley, Tiffany Carter, Shani Jones on panel Black Leaders in Food \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The panel\u003cstrong> Asserting Power: Black Leaders in Food \u003c/strong>was hosted by Shakirah Simley of \u003ca href=\"https://nourishresist.org/\">Nourish/Resist\u003c/a>. She described food as intersectional since it involves social justice, housing, economics and transportation.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Panelists agreed that resilient African American and Caribbean women have been the backbone of the Black family preserving history, seeds, farming techniques and heritage recipes passed down through slavery.\u003c/p>\n\u003cp>Tiffany Carter, who makes Creole Food at \u003ca href=\"https://hoodline.com/2017/05/boug-creole-deli-brings-new-orleans-flavor-to-3rd-street\">Boug Creole Deli in Bayview\u003c/a>, said, “Black women were the original chefs of America. And now they are the fastest growing group of entrepreneurs.” After cooking in her uncle’s church, Carter attended Le Cordon Bleu Culinary School (where she fell in love with French food). Someday she also wants to open a French restaurant, but for now, she says, “I want to represent my ‘hood and they want to eat our food.”\u003c/p>\n\u003cp>Shani Jones’ \u003ca href=\"https://www.sfchronicle.com/restaurants/article/Being-black-in-San-Francisco-means-finding-peace-12281991.php\">Peaches Patties\u003c/a> honors her mother’s Jamaican roots. Since in her experience, most people in the Bay Area are not familiar with Jamaican food, Jones sees this business also as an opportunity to educate. “Racism is in the veins of this country,” she said. “We need to change the laws. A company hires one Black person and boasts that now they are diverse.” Jones countered, “No, you are not!”\u003c/p>\n\u003cp>Writer, Tunde Wey cooks Nigerian food from his homeland. He described a project he did in a New Orleans food hall where he made and served one dish a day for $12, but asked that white customers pay $30, which represents the difference in income between Black and white Americans. He returned the net profit from this project to the Black community.\u003c/p>\n\u003cfigure id=\"attachment_127170\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127170\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey.jpg\" alt=\" Shakirah Simley and Tunde Wey\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/4-Shakirah-Simley-and-Tunde-Wey-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley and Tunde Wey \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Panelists in almost every session had some strong words regarding their Representation in Food Media\u003c/strong>\u003c/p>\n\u003cp>When asked what bothered them or “burned their eyelids” on sites like Instagram, professional photographer \u003ca href=\"http://www.celestenoche.com/\">Celeste Noche\u003c/a>, called out content that is “specific to the white gaze,” such as a post asking, “Would you eat a cricket? Choose: Hell No! or Hell Yes!” She asked editors to consider, “Whose voice is missing from the table?” If you are going to write about Filipino food, you really need to talk to some Filipinos.” She urged readers, “if you read something you appreciate or agree with, let the writers know you support them and write to their editors too. If you disagree, question their sources.”\u003c/p>\n\u003cp>Soleil Ho, of the \u003ca href=\"http://www.racistsandwich.com/\">podcast Racist Sandwich\u003c/a>, put it plainly: “Food media is targeted to gentrifiers. It’s a form of entertainment, a leisure time pursuit, since most readers don’t actually have to struggle with food insecurity.” She concluded, “We need to bring in new voices and it’s cool to use food to talk about bigger things, like colonialism, imperialism and cultural appropriation.”\u003c/p>\n\u003cfigure id=\"attachment_127166\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127166\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich.jpg\" alt=\"Preeti Mistry chats with Zahir Janmohamed of Racist Sandwich podcast\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/3-Preeti-Mistry-chat-with-Zahir-Janmohamed-of-Racist-Sandwich-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Preeti Mistry chats with Zahir Janmohamed of Racist Sandwich podcast \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Preeti Mistry, author of \u003ca href=\"http://www.juhubeachclub.com/cookbook\">Juhu Beach Club Cookbook\u003c/a>, and co-owner with her wife, Ann Nadeau, of \u003ca href=\"https://www.navikitchen.com/\">Navi Kitchen\u003c/a> expressed her frustration with the media. Mistry’s family is from India, but she grew up in the U.S. “As the youngest of three girls, everyone wants the story to be about how I learned to cook at my mother’s knee,\" she said. \"While in fact, I had zero interest in cooking, saw it as another chore, like cleaning the bathroom.” Mistry is also very upfront that her restaurants are “a wife and wife enterprise.” “While the media seems to love playing up husband and wife teams,” she said, “my wife is usually left totally out of the equation.”\u003c/p>\n\u003cfigure id=\"attachment_127171\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127171\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine.jpg\" alt=\"Lunch featured graduates of La Cocina's incubator kitchen project, including Mama Lamees Palestinian cuisine\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/6-Mama-Lamees-Palestinian-cuisine-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Lunch featured graduates of La Cocina's incubator kitchen project, including Mama Lamees Palestinian cuisine \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Attendees from around the country came looking for more than just food for thought. They sought solutions and like-minded souls, networking opportunities and concrete ways to change the system.\u003c/p>\n\u003cfigure id=\"attachment_127172\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127172\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai-.jpg\" alt=\"Another La Cocina graduate, Nite Yun, serving Cambodian food, just opened Num Bai Restaurant in Oakland\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai-.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/7-Nite-Yun-serves-Cambodian-food-from-Num-Bai--520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Another La Cocina graduate, Nite Yun, serving Cambodian food, just opened Num Bai Restaurant in Oakland \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Stephanie Yee is a recruiter for chefs and managers. She encounters economic issues everyday, particularly in trying to hire people to work in San Francisco when they can't afford to live in the city due to the lack of affordable housing.\u003c/p>\n\u003cp>June Tong is starting a new website called \u003ca href=\"http://www.spillthedish.com/\">Spill the Dish\u003c/a>, where restaurant and hotel workers in lower paid positions can share their stories of the behind the scenes behavior, (like \u003ca href=\"https://www.glassdoor.com/index.htm\">Glass Door\u003c/a> but solely focused on food service jobs).\u003c/p>\n\u003cp>April Word, who cooked at Chez Panisse for five years, now works in high-tech. As Executive Chef at \u003ca href=\"https://www.thumbtack.com/k/private-chefs/near-me/\">Thumbtack\u003c/a>, she oversees daily meals for 300 employees. Besides making environmentally conscious choices, she wants to foster social justice in the kitchen and the community.\u003c/p>\n\u003cp>Dr. Peter Roberts, professor in the business school at Emory University, brought a group of attendees from Atlanta, Georgia. He believes that a university’s business school should not solely focus on teaching its students how to make money, but should be a hub for solving hard problems, such as micro-business acceleration.\u003c/p>\n\u003cfigure id=\"attachment_127173\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-127173\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/5-Impassioned-discussions-.jpg\" alt=\"Attendees engaged in impassioned discussions throughout the day\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions-.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/5-Impassioned-discussions--520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Attendees engaged in impassioned discussions throughout the day \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Other sessions focused directly on economic realities, such as affordable housing, partnerships between developers and food business owners and banks that lend money to immigrant-run food businesses and socially responsible causes.\u003c/p>\n\u003cp>As for conclusions: the panel on food media suggested ways to create a more responsive media: divest, infiltrate and make new. Hire staff writers and editors of color, but don’t just throw them in “the snake pit,” support them. Bring people together, instead of segregating them.\u003c/p>\n\u003cp>At the close of the panel on women, called “The Future is Female and It’s Delicious,” the panel’s consensus: the future doesn’t have to \u003cem>only\u003c/em> be female, but it needs to be inclusive, equitable and diverse.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At the end of the panel on Black Leaders in Food, Shakirah Simley quoted Shirley Chisholm, the first black woman elected to the U.S. House of Representatives, who said, “If they don’t give you a seat at the table, bring a folding chair.” Simley added, “For Black women, it can’t stop there anymore. Fuck the folding chair! I should be at the head of the table.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pop-up to Permanent — Sorrel Hits Prime Time With a Full-Time Presidio Heights Home",
"title": "Pop-up to Permanent — Sorrel Hits Prime Time With a Full-Time Presidio Heights Home",
"headTitle": "New Restaurants 2018 | Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>After four years of temporary homes, one of SF’s most beloved pop-ups has found a permanent home for its distinct seasonal California cooking with Italian influences.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_127119\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2714-new.jpg\" alt=\"Sorrel in Presidio Heights\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127119\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sorrel in Presidio Heights \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Recurring pop-up dinners that evolve into full-time restaurants in San Francisco is hardly a groundbreaking concept anymore. Remember, several modern SF legends like Lazy Bear, Saison and Liholiho Yacht Club started off as under-the-radar, unofficial restaurants that required some sleuthing to figure out when and where to join their pop-ups that were part dinner and part party.\u003c/p>\n\u003cp>When you step back and think about this entrepreneurial strategy for chefs and restaurants, of course it’s a natural fit for this city of start-ups! Just like how all of the optimistic start-up founders in San Francisco go from napkin sketches to elevator pitches to usually failing--with a select few making it to Series A funding and the big boardrooms on Sand Hill Road--pop-up restaurants follow a near identical path aspiring to climb the daunting mountain to full-time fulfillment. It’s definitely possible. But, it’s definitely really, really hard to go from a weekly dinner in a private home to a full-time restaurant.\u003c/p>\n\u003cfigure id=\"attachment_127122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2852-new.jpg\" alt=\"The window view into Sorrel's kitchen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127122\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The window view into Sorrel's kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Look up “pop-up dinners” in San Francisco any week and you’ll find an abundance of choices, most of which are involved with companies like AirBnb or Feastly. The bubble still hasn’t burst on San Francisco’s prime pop-up moment, which started with Liholiho or Lazy Bear, depending on who in the industry you ask. There are roughly a dozen well-known, even mainstream pop-ups currently running or recently ended for various reasons. Count Rice Papers Scissors, Pinoy Heritage, Masak Masak and a pair of BBQ concepts (Horn and Native Sons) right now as the pop-ups that SF diners most eagerly follow on their social media feeds and can’t wait for a full-time spot to materialize. Some pop-ups were temporary fixtures and are planning to be permanent soon, like FOB Kitchen. Others ended recently and reopened as full-time concepts, including International Smoke, \u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery (né R.T.B. Fillmore)\u003c/a> and Sorrel.\u003c/p>\n\u003cp>https://youtu.be/tgDWLU4WcTY\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>None of these pop-ups spent as much time preparing for the next step as that last one mentioned, named for a somewhat obscure herb/plant. Sorrel’s tasting menu-only concept lived in eight locations but mostly occurred in the Mission’s Naked Kitchen space. Over the course of four years of dinners with 135 being sell-outs, it found a distinct voice, crafted a polished delivery and gained a huge, loyal following. Now, the pop-up has hit prime time as a full-time spot--as in 58 permanent seats in a gorgeous, well-heeled Presidio Heights space.\u003c/p>\n\u003cfigure id=\"attachment_127108\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2800-new.jpg\" alt=\"Sorrel interior main dining area\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sorrel interior main dining area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s pretty mind-blowing to think how long Sorrel has been “Sorrel” as a pop-up. Sorrel’s first dinners were served at the Hotel Rex in 2014--back when the Giants had only won two World Series titles. How many real restaurants have opened and then closed in that time span? Even in 2014, Sorrel had its sights on being a permanent restaurant eventually. For co-founders Alex Hong and Brennan Spreitzer, Sorrel was a side project where they could “play restaurant” as if they were elementary school students pretending to do some imaginary game, and that “restaurant” would truly exist some day.\u003c/p>\n\u003cfigure id=\"attachment_127095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2935-new.jpg\" alt=\"Executive Chef Alex Hong\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Executive Chef Alex Hong \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like in theater, where productions have rehearsals then dress rehearsals and so many practices for months or years, a pop-up restaurant concept that lasts four years has an incredible advantage for working out its kinks. You might get bored or annoyed after awhile of not having your own space but you find your rhythm for service and cooking. You’re ready to go from day one, unlike most restaurants that go from planning to funding to hiring to show time in a matter of months.\u003c/p>\n\u003cp>Indeed, Sorrel is ready.\u003c/p>\n\u003cp>They had the team all set years ago. Spreitzer (a former Olympic level soccer player) is the business partner and runs the financial and front-of-house side with the Director of Operations, Colby Heiman. Heiman joined the team in 2015 after graduating from Cornell’s renowned hospitality school and set off on a real estate development and investment career in real estate in Chicago. Upon moving to San Francisco, he did some restaurant consulting and joined Sorrel to get the pop-up all prepared for its full-time gig. Hong runs the kitchen side as Executive Chef and is letting Sorrel evolve into a bit of a different vision for the larger and more diverse audience of its 2.0 version.\u003c/p>\n\u003cfigure id=\"attachment_127092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2955-new.jpg\" alt=\"Director of Operations, Colby Heiman\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127092\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Director of Operations, Colby Heiman \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Diners are now offered both a $90 tasting menu and an à la carte menu with several overlapping items between the two. It’s definitely an added challenge for Hong and his kitchen team to do both simultaneously. The timing of meals for tables can be brutal on the staff. This is why very few restaurants even try this. Central Kitchen, Commonwealth, Flour + Water and Rich Table are four rare success stories for this format.\u003c/p>\n\u003cfigure id=\"attachment_127216\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2855-new1.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2855-new1.jpg\" alt=\"Sorrel menu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127216\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sorrel menu - \u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2855-new1.jpg\">view larger\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hong’s cooking is distinctly of the here and now. The Colorado native certainly has a way of speaking eloquently of California’s season, where right now we’re in the heart of spring and his menu is sparkling with peak asparagus, peas and strawberries. His training at Jean Georges in Manhattan and Quince here in San Francisco certainly played a role in his cooking style. It’s a somewhat elegant, very clean and unfussy cuisine. This isn’t remotely yoga cooking but, if you’ll indulge us, it’s a very mindful and present form of cooking. You’ll see Jean Georges-like hints of haute French with mild Southeast Asian touches and there’s no doubt that Quince’s Italian focus pops up all over the menu. It was at Quince where Hong fell in love with handmade pastas. As diners at the pop-up and now full-time Sorrel can attest, Hong definitely learned a lot from his Quince colleagues because he has a special touch with pasta.\u003c/p>\n\u003cfigure id=\"attachment_127128\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8024-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8024-new.jpg\" alt=\"Making gnocchetti pasta at Sorrel\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127128\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Making gnocchetti pasta at Sorrel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>https://youtu.be/23iLb5c9qC8\u003c/p>\n\u003cp>So, should we opt for the à la carte menu or tasting menu for a run down through Hong’s food? Let’s do both since you can’t actually do that while eating at Sorrel.\u003c/p>\n\u003cfigure id=\"attachment_127152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8145-2-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8145-2-new.jpg\" alt=\"Sourdough Focaccia with housemade butter and sorrel garnish\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sourdough Focaccia with housemade butter and sorrel garnish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The à la carte menu has no categories. It just rolls from bread and oysters to lighter dishes to pastas to more substantial items you might think of main courses. The bread is hardly just \u003cem>bread\u003c/em>. It’s a sourdough focaccia hybrid ($6) that truly does have the soft texture, bubbly inner crumb and tangy flavor profile of sourdough but also sports focaccia’s crisp, tan outer crust and doesn’t have a shattering consistency like most sourdough. The bread boule comes piping hot and is served in a custom-made claypot vessel by Mary Mar Keenan, who has a neat studio in Hayes Valley. The sourdough focaccia (sourcaccia, anyone?) kicks off the tasting menu and should also kick off your à la carte experience with the partners of butter cultured in-house and topped with sorrel; and an umami-fest composition of olive oil, boquerones and green garlic (both are $3).\u003c/p>\n\u003cp>Our second sorrel sighting comes via the oyster and sorrels ($4.50 each). Perfectly shucked bivalves come with diced Asian pear, oro blanco (a tart citrus) and wood sorrel ice that explodes the moment the oyster hits your tongue.\u003c/p>\n\u003cp>The menu is full of tableside finishes by the service staff, like pouring roasted sunchoke vellutata into a bowl of frothy white miso broth, dried sunchoke chips and hazelnut in the second tasting menu course ($10). Next comes a delicate, shimmering shima aji crudo ($18) brightened up by poppy seed and finger lime in a nut milk broth that certainly calls to mind a leche de tigre for Peruvian ceviche. Other à la carte items for potential starters include spring lamb tartare with cured egg and white anchovy ($16); white soy-poached aji ($19); and a chicories and charred little gems salad accompanied by blood orange, Pecorino and tarragon vinaigrette ($13).\u003c/p>\n\u003cfigure id=\"attachment_127144\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8104-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8104-new.jpg\" alt=\"Shima Aji Crudo\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shima Aji Crudo \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>https://youtu.be/WgAEarTADsI\u003c/p>\n\u003cp>Ready for pasta? Yes, you are. The tasting menu presents a pair of stunners. Tortellini in brodo is having a moment (see \u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery's\u003c/a> version) and here the tiny parcels swim in a smoked duck broth with fava beans and addictive puffed duck cracklings ($17). The restaurant’s already signature dish (and most Instagrammed) is springtime on a plate with pea and sheep’s milk ricotta-stuffed cappellacci (like triangular ravioli) in a light sauce made of the ricotta’s leftover whey and finished with mint and spring onions ($17). Purple flowers garnish everything as if to loudly prove that we’re all safely out of the winter doldrums.\u003c/p>\n\u003cfigure id=\"attachment_127100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2901-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2901-new.jpg\" alt=\" Cappellacci in Whey\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cappellacci in Whey \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>https://youtu.be/OZdw_bj3LTI\u003c/p>\n\u003cp>The à la carte crowd can continue on a pasta bender. There are five other options ranging from a hearty gnocchetti with hen of the woods mushrooms, smoked almonds and a Parmigiano Reggiano fonduta ($17) for a foggy night to a bright, sunshine-evoking bigoli with green garlic, bottarga and cockles ($22). If it’s time for a splurge, there are a pair of $30 pastas--an Acquerello Carnaroli risotto studded with Dungeness crab and white asparagus; and highly coveted blonde morel mushrooms gently tossed with chestnut tagliatelle, Meyer lemon and onion blossom.\u003c/p>\n\u003cfigure id=\"attachment_127131\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8045-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8045-new.jpg\" alt=\"Sheep’s milk ricotta-stuffed cappellacci\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127131\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sheep’s milk ricotta-stuffed cappellacci \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you didn’t fill up on pastas--and you better not--there are four larger dishes, plus a dry-aged duck for two ($85). Carnivores will be tempted by a Wagyu zabuton steak ($38), joined by blue grits from blue corn. At the other end of the spectrum, Hong creates a vegetarian, spring produce bonanza of farro verde with asparagus, fava greens and taggiasca olives ($26). He also offers a pair of fish choices. King salmon is the richer of the two ($32) with a Champagne sauce and celery root pudding. The tasting menu folks will get the crisp-skinned striped bass with sultanas (like raisins), flowering cauliflower and tender artichoke, all tied together by a powerful saffron sauce poured tableside that packs more of that flower spice’s punch than any bouillabaisse you’ll find around the Vieux Port of Marseilles ($34). Then the savory part of the tasting menu concludes with a small portion of that fantastic duck, lightly crusted with fennel pollen and pistachio, residing next to Hakurei turnips and kumquats.\u003c/p>\n\u003cfigure id=\"attachment_127148\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8121-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8121-new.jpg\" alt=\"Striped bass with artichoke, cauliflower, sultana, wild ramps, saffron \" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127148\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Striped bass with artichoke, cauliflower, sultana, wild ramps, saffron \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sorrel doesn’t have a dedicated pastry chef but Hong and his crew have a blockbuster strawberry-based ‘fresh and frozen’ creation for the tasting menu finale (all desserts are $12). It thrills with myriad textures courtesy of strawberry three ways: fresh; glazed in elderflower and white vinegar; and shaved ice’s cousin, granita. The granita comes on a white chocolate and black pepper sablé with a lightly whipped elderflower posset. Then the finishing touches of grated white chocolate and cracked pepper are added in the kitchen and a well-balanced strawberry jus is poured into the bowl for a tableside flourish. One spoonful of everything together becomes the strawberry ice cream of your dreams.\u003c/p>\n\u003cfigure id=\"attachment_127150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8131-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8131-new.jpg\" alt=\"Strawberries Fresh and Frozen\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberries Fresh and Frozen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>À la carte diners can also opt for the sweet-savory buckwheat ice cream with an olive oil jam and a Marcona almond biscuit coated with Marcona almond praline, or a layered terrine type of dessert of three kinds of mousse: brown butter-vanilla, caramelized milk and dark chocolate, plus sourdough ice cream and caramelized milk sauce.\u003c/p>\n\u003cp>Hopefully, you can divert your attention from the ever-tempting plates for a few minutes and appreciate the wonderful decor of the 2,800-square foot space that previously was the excellent Cali-French tasting menu spot, Nico (opening soon at a new Jackson Square location). Hong and Heiman redesigned the room by themselves and kept the upscale look, hardwood floors and white-painted walls of Nico. However, they also gave it a forest-evoking natural vibe from a young \u003cem>ficus nitida\u003c/em> tree growing in the center of the room, floral arrangements and local plants growing in tiny planter boxes above the center’s pair of long walnut slab tables made in Emeryville. The tree grows towards a skylight (trend alert, this the third opening with a skylight this month in San Francisco!), allowing plenty of natural light into the room, along with the front windows looking at Sacramento Street. Mirrors hang above one side of the room with dark blue upholstered banquettes, while its opposite side features only two-top tables and a wall mounted with an abstract painting by San Francisco artist Katherine Boxall that has replaced the prominent antique map of Paris in the same spot for Nico.\u003c/p>\n\u003cfigure id=\"attachment_127107\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2807-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2807-new.jpg\" alt=\"Interior main dining space at Sorrel\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127107\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior main dining space at Sorrel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like at Nico, Sorrel’s kitchen is easily in view, hidden by a glass window. In the rear of the restaurant by the kitchen is a spectacular private dining room complete with a stunning skylight and a record player. Upstairs is a rooftop garden that supplies many of the herbs for Hong’s menu. All in all, it’s a fascinating visual space bridging the gap between indoors and outdoors, relaxed and elegant, in a way that feels much more like Los Angeles or New York than the ubiquitous industrial-reclaimed wood aesthetic of San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_127112\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2741-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2741-new.jpg\" alt=\"The bar at Sorrel\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127112\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at Sorrel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All in all, 50 diners can sit in the dining room and then eight guests can sit at the handsome white and green marble bar by the entrance. Come to the bar a little before your reservation and enjoy a low-ABV cocktail, designed by Kyle Greffin (Al’s Place). He has lots of fun with obscure liqueurs, fortified wines and amaros that are vaguely inspired by classic cocktails but really are their own exciting thing (all are $12). The namesake ‘Sorrel’ slightly resembles a Negroni, using the sherry-like Rancio Sec with sweet vermouth and rhubarb bitters. All the components get stirred together, poured on a large rock and, yes, garnished with sorrel. Meanwhile, the city’s many Aperol spritz fans will appreciate the 3-2-1, a refreshing Cappelletti, white vermouth, Prosecco and soda refresher.\u003c/p>\n\u003cfigure id=\"attachment_127099\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2917-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2917-new.jpg\" alt=\"AJ Macias makes a Sorrel cocktail at the bar at Sorrel\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">AJ Macias makes a Sorrel cocktail at the bar at Sorrel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8191-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8191-new.jpg\" alt=\"Sorrel cocktail\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sorrel cocktail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The wine list was created by Samuel Bogue, an alum of the esteemed Frasca Food + Wine in Boulder, Colorado and also serves as the wine director for the Ne Timeas Restaurant Group (Central Kitchen, Flour + Water). He cleverly divided the whites and reds by ‘light,’ ‘in between,’ and ‘full.’ Selections tend to stick to West Coast boutique wineries and key French, Spanish and Italian regions, but he isn’t afraid to add some curveballs like a non-fortified Palomino from Spain (it’s the grape usually used for sherry). Thankfully, by the glass prices are mostly kept under $15, which is increasingly rare these days in pricey San Francisco.\u003c/p>\n\u003cp>At this point, you probably have wondered at least twice, “What does sorrel even taste like?” Well, it’s a bit like a tannic grape skin — not harsh but awkwardly tart. Unlike Sorrel the restaurant, you’ll want your sorrel the plant eating experience to be temporary. Luckily for San Francisco diners, Sorrel’s full-time restaurant is here to stay. After several years of pop-ups, there’s no place like home.\u003c/p>\n\u003cfigure id=\"attachment_127116\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2718-new.jpg\" alt=\"Sorrel logo on front door\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127116\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sorrel logo on front door \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.sorrelrestaurant.com\">\u003cstrong>Sorrel\u003c/strong>\u003c/a>\u003cbr>\n3228 Sacramento Street \u003ca href=\"https://www.google.com/maps/place/Sorrel/@37.7885049,-122.4483862,17z/data=!3m1!4b1!4m5!3m4!1s0x8085808c2aa64a49:0xca9727783774ac1e!8m2!3d37.7885049!4d-122.4461922\">MAP\u003c/a>\u003cbr>\nSan Francisco, CA 94115\u003cbr>\nPh: (415) 525-3765\u003cbr>\nHours: Dinner Tuesday-Saturday, 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sorrelrestaurant/\">Sorrel\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/sorrelrestaurant/\">@sorrelrestaurant\u003c/a>\u003cbr>\nPrice Range: $$$ (Most plates under $30 but tasting menu is more of a splurge)\u003c/p>\n\n",
"disqusIdentifier": "127083 https://ww2.kqed.org/bayareabites/?p=127083",
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"excerpt": "After four years of temporary homes, one of SF’s most beloved pop-ups has found a permanent home for its distinct seasonal California cooking with Italian influences.",
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"title": "Pop-up to Permanent — Sorrel Hits Prime Time With a Full-Time Presidio Heights Home | KQED",
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"headline": "Pop-up to Permanent — Sorrel Hits Prime Time With a Full-Time Presidio Heights Home",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>After four years of temporary homes, one of SF’s most beloved pop-ups has found a permanent home for its distinct seasonal California cooking with Italian influences.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_127119\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2714-new.jpg\" alt=\"Sorrel in Presidio Heights\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127119\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2714-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sorrel in Presidio Heights \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Recurring pop-up dinners that evolve into full-time restaurants in San Francisco is hardly a groundbreaking concept anymore. Remember, several modern SF legends like Lazy Bear, Saison and Liholiho Yacht Club started off as under-the-radar, unofficial restaurants that required some sleuthing to figure out when and where to join their pop-ups that were part dinner and part party.\u003c/p>\n\u003cp>When you step back and think about this entrepreneurial strategy for chefs and restaurants, of course it’s a natural fit for this city of start-ups! Just like how all of the optimistic start-up founders in San Francisco go from napkin sketches to elevator pitches to usually failing--with a select few making it to Series A funding and the big boardrooms on Sand Hill Road--pop-up restaurants follow a near identical path aspiring to climb the daunting mountain to full-time fulfillment. It’s definitely possible. But, it’s definitely really, really hard to go from a weekly dinner in a private home to a full-time restaurant.\u003c/p>\n\u003cfigure id=\"attachment_127122\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2852-new.jpg\" alt=\"The window view into Sorrel's kitchen\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127122\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2852-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The window view into Sorrel's kitchen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Look up “pop-up dinners” in San Francisco any week and you’ll find an abundance of choices, most of which are involved with companies like AirBnb or Feastly. The bubble still hasn’t burst on San Francisco’s prime pop-up moment, which started with Liholiho or Lazy Bear, depending on who in the industry you ask. There are roughly a dozen well-known, even mainstream pop-ups currently running or recently ended for various reasons. Count Rice Papers Scissors, Pinoy Heritage, Masak Masak and a pair of BBQ concepts (Horn and Native Sons) right now as the pop-ups that SF diners most eagerly follow on their social media feeds and can’t wait for a full-time spot to materialize. Some pop-ups were temporary fixtures and are planning to be permanent soon, like FOB Kitchen. Others ended recently and reopened as full-time concepts, including International Smoke, \u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery (né R.T.B. Fillmore)\u003c/a> and Sorrel.\u003c/p>\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/tgDWLU4WcTY'\n title='//www.youtube.com/embed/tgDWLU4WcTY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>None of these pop-ups spent as much time preparing for the next step as that last one mentioned, named for a somewhat obscure herb/plant. Sorrel’s tasting menu-only concept lived in eight locations but mostly occurred in the Mission’s Naked Kitchen space. Over the course of four years of dinners with 135 being sell-outs, it found a distinct voice, crafted a polished delivery and gained a huge, loyal following. Now, the pop-up has hit prime time as a full-time spot--as in 58 permanent seats in a gorgeous, well-heeled Presidio Heights space.\u003c/p>\n\u003cfigure id=\"attachment_127108\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2800-new.jpg\" alt=\"Sorrel interior main dining area\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127108\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2800-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sorrel interior main dining area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s pretty mind-blowing to think how long Sorrel has been “Sorrel” as a pop-up. Sorrel’s first dinners were served at the Hotel Rex in 2014--back when the Giants had only won two World Series titles. How many real restaurants have opened and then closed in that time span? Even in 2014, Sorrel had its sights on being a permanent restaurant eventually. For co-founders Alex Hong and Brennan Spreitzer, Sorrel was a side project where they could “play restaurant” as if they were elementary school students pretending to do some imaginary game, and that “restaurant” would truly exist some day.\u003c/p>\n\u003cfigure id=\"attachment_127095\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2935-new.jpg\" alt=\"Executive Chef Alex Hong\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127095\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2935-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Executive Chef Alex Hong \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like in theater, where productions have rehearsals then dress rehearsals and so many practices for months or years, a pop-up restaurant concept that lasts four years has an incredible advantage for working out its kinks. You might get bored or annoyed after awhile of not having your own space but you find your rhythm for service and cooking. You’re ready to go from day one, unlike most restaurants that go from planning to funding to hiring to show time in a matter of months.\u003c/p>\n\u003cp>Indeed, Sorrel is ready.\u003c/p>\n\u003cp>They had the team all set years ago. Spreitzer (a former Olympic level soccer player) is the business partner and runs the financial and front-of-house side with the Director of Operations, Colby Heiman. Heiman joined the team in 2015 after graduating from Cornell’s renowned hospitality school and set off on a real estate development and investment career in real estate in Chicago. Upon moving to San Francisco, he did some restaurant consulting and joined Sorrel to get the pop-up all prepared for its full-time gig. Hong runs the kitchen side as Executive Chef and is letting Sorrel evolve into a bit of a different vision for the larger and more diverse audience of its 2.0 version.\u003c/p>\n\u003cfigure id=\"attachment_127092\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2955-new.jpg\" alt=\"Director of Operations, Colby Heiman\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127092\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2955-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Director of Operations, Colby Heiman \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Diners are now offered both a $90 tasting menu and an à la carte menu with several overlapping items between the two. It’s definitely an added challenge for Hong and his kitchen team to do both simultaneously. The timing of meals for tables can be brutal on the staff. This is why very few restaurants even try this. Central Kitchen, Commonwealth, Flour + Water and Rich Table are four rare success stories for this format.\u003c/p>\n\u003cfigure id=\"attachment_127216\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2855-new1.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2855-new1.jpg\" alt=\"Sorrel menu\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127216\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2855-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sorrel menu - \u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2855-new1.jpg\">view larger\u003c/a> \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hong’s cooking is distinctly of the here and now. The Colorado native certainly has a way of speaking eloquently of California’s season, where right now we’re in the heart of spring and his menu is sparkling with peak asparagus, peas and strawberries. His training at Jean Georges in Manhattan and Quince here in San Francisco certainly played a role in his cooking style. It’s a somewhat elegant, very clean and unfussy cuisine. This isn’t remotely yoga cooking but, if you’ll indulge us, it’s a very mindful and present form of cooking. You’ll see Jean Georges-like hints of haute French with mild Southeast Asian touches and there’s no doubt that Quince’s Italian focus pops up all over the menu. It was at Quince where Hong fell in love with handmade pastas. As diners at the pop-up and now full-time Sorrel can attest, Hong definitely learned a lot from his Quince colleagues because he has a special touch with pasta.\u003c/p>\n\u003cfigure id=\"attachment_127128\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8024-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8024-new.jpg\" alt=\"Making gnocchetti pasta at Sorrel\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127128\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8024-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Making gnocchetti pasta at Sorrel \u003ccite>(Wendy Goodfriend)\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/23iLb5c9qC8'\n title='//www.youtube.com/embed/23iLb5c9qC8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>So, should we opt for the à la carte menu or tasting menu for a run down through Hong’s food? Let’s do both since you can’t actually do that while eating at Sorrel.\u003c/p>\n\u003cfigure id=\"attachment_127152\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8145-2-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8145-2-new.jpg\" alt=\"Sourdough Focaccia with housemade butter and sorrel garnish\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127152\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8145-2-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sourdough Focaccia with housemade butter and sorrel garnish \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The à la carte menu has no categories. It just rolls from bread and oysters to lighter dishes to pastas to more substantial items you might think of main courses. The bread is hardly just \u003cem>bread\u003c/em>. It’s a sourdough focaccia hybrid ($6) that truly does have the soft texture, bubbly inner crumb and tangy flavor profile of sourdough but also sports focaccia’s crisp, tan outer crust and doesn’t have a shattering consistency like most sourdough. The bread boule comes piping hot and is served in a custom-made claypot vessel by Mary Mar Keenan, who has a neat studio in Hayes Valley. The sourdough focaccia (sourcaccia, anyone?) kicks off the tasting menu and should also kick off your à la carte experience with the partners of butter cultured in-house and topped with sorrel; and an umami-fest composition of olive oil, boquerones and green garlic (both are $3).\u003c/p>\n\u003cp>Our second sorrel sighting comes via the oyster and sorrels ($4.50 each). Perfectly shucked bivalves come with diced Asian pear, oro blanco (a tart citrus) and wood sorrel ice that explodes the moment the oyster hits your tongue.\u003c/p>\n\u003cp>The menu is full of tableside finishes by the service staff, like pouring roasted sunchoke vellutata into a bowl of frothy white miso broth, dried sunchoke chips and hazelnut in the second tasting menu course ($10). Next comes a delicate, shimmering shima aji crudo ($18) brightened up by poppy seed and finger lime in a nut milk broth that certainly calls to mind a leche de tigre for Peruvian ceviche. Other à la carte items for potential starters include spring lamb tartare with cured egg and white anchovy ($16); white soy-poached aji ($19); and a chicories and charred little gems salad accompanied by blood orange, Pecorino and tarragon vinaigrette ($13).\u003c/p>\n\u003cfigure id=\"attachment_127144\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8104-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8104-new.jpg\" alt=\"Shima Aji Crudo\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127144\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8104-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shima Aji Crudo \u003ccite>(Wendy Goodfriend)\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/WgAEarTADsI'\n title='//www.youtube.com/embed/WgAEarTADsI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Ready for pasta? Yes, you are. The tasting menu presents a pair of stunners. Tortellini in brodo is having a moment (see \u003ca href=\"https://www.kqed.org/bayareabites/126767/avery-opens-on-fillmore-as-sfs-next-elaborate-tasting-menu-destination\">Avery's\u003c/a> version) and here the tiny parcels swim in a smoked duck broth with fava beans and addictive puffed duck cracklings ($17). The restaurant’s already signature dish (and most Instagrammed) is springtime on a plate with pea and sheep’s milk ricotta-stuffed cappellacci (like triangular ravioli) in a light sauce made of the ricotta’s leftover whey and finished with mint and spring onions ($17). Purple flowers garnish everything as if to loudly prove that we’re all safely out of the winter doldrums.\u003c/p>\n\u003cfigure id=\"attachment_127100\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2901-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2901-new.jpg\" alt=\" Cappellacci in Whey\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127100\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2901-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cappellacci in Whey \u003ccite>(Wendy Goodfriend)\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/OZdw_bj3LTI'\n title='//www.youtube.com/embed/OZdw_bj3LTI'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>The à la carte crowd can continue on a pasta bender. There are five other options ranging from a hearty gnocchetti with hen of the woods mushrooms, smoked almonds and a Parmigiano Reggiano fonduta ($17) for a foggy night to a bright, sunshine-evoking bigoli with green garlic, bottarga and cockles ($22). If it’s time for a splurge, there are a pair of $30 pastas--an Acquerello Carnaroli risotto studded with Dungeness crab and white asparagus; and highly coveted blonde morel mushrooms gently tossed with chestnut tagliatelle, Meyer lemon and onion blossom.\u003c/p>\n\u003cfigure id=\"attachment_127131\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8045-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8045-new.jpg\" alt=\"Sheep’s milk ricotta-stuffed cappellacci\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127131\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8045-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sheep’s milk ricotta-stuffed cappellacci \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you didn’t fill up on pastas--and you better not--there are four larger dishes, plus a dry-aged duck for two ($85). Carnivores will be tempted by a Wagyu zabuton steak ($38), joined by blue grits from blue corn. At the other end of the spectrum, Hong creates a vegetarian, spring produce bonanza of farro verde with asparagus, fava greens and taggiasca olives ($26). He also offers a pair of fish choices. King salmon is the richer of the two ($32) with a Champagne sauce and celery root pudding. The tasting menu folks will get the crisp-skinned striped bass with sultanas (like raisins), flowering cauliflower and tender artichoke, all tied together by a powerful saffron sauce poured tableside that packs more of that flower spice’s punch than any bouillabaisse you’ll find around the Vieux Port of Marseilles ($34). Then the savory part of the tasting menu concludes with a small portion of that fantastic duck, lightly crusted with fennel pollen and pistachio, residing next to Hakurei turnips and kumquats.\u003c/p>\n\u003cfigure id=\"attachment_127148\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8121-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8121-new.jpg\" alt=\"Striped bass with artichoke, cauliflower, sultana, wild ramps, saffron \" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127148\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8121-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Striped bass with artichoke, cauliflower, sultana, wild ramps, saffron \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sorrel doesn’t have a dedicated pastry chef but Hong and his crew have a blockbuster strawberry-based ‘fresh and frozen’ creation for the tasting menu finale (all desserts are $12). It thrills with myriad textures courtesy of strawberry three ways: fresh; glazed in elderflower and white vinegar; and shaved ice’s cousin, granita. The granita comes on a white chocolate and black pepper sablé with a lightly whipped elderflower posset. Then the finishing touches of grated white chocolate and cracked pepper are added in the kitchen and a well-balanced strawberry jus is poured into the bowl for a tableside flourish. One spoonful of everything together becomes the strawberry ice cream of your dreams.\u003c/p>\n\u003cfigure id=\"attachment_127150\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8131-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8131-new.jpg\" alt=\"Strawberries Fresh and Frozen\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127150\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8131-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Strawberries Fresh and Frozen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>À la carte diners can also opt for the sweet-savory buckwheat ice cream with an olive oil jam and a Marcona almond biscuit coated with Marcona almond praline, or a layered terrine type of dessert of three kinds of mousse: brown butter-vanilla, caramelized milk and dark chocolate, plus sourdough ice cream and caramelized milk sauce.\u003c/p>\n\u003cp>Hopefully, you can divert your attention from the ever-tempting plates for a few minutes and appreciate the wonderful decor of the 2,800-square foot space that previously was the excellent Cali-French tasting menu spot, Nico (opening soon at a new Jackson Square location). Hong and Heiman redesigned the room by themselves and kept the upscale look, hardwood floors and white-painted walls of Nico. However, they also gave it a forest-evoking natural vibe from a young \u003cem>ficus nitida\u003c/em> tree growing in the center of the room, floral arrangements and local plants growing in tiny planter boxes above the center’s pair of long walnut slab tables made in Emeryville. The tree grows towards a skylight (trend alert, this the third opening with a skylight this month in San Francisco!), allowing plenty of natural light into the room, along with the front windows looking at Sacramento Street. Mirrors hang above one side of the room with dark blue upholstered banquettes, while its opposite side features only two-top tables and a wall mounted with an abstract painting by San Francisco artist Katherine Boxall that has replaced the prominent antique map of Paris in the same spot for Nico.\u003c/p>\n\u003cfigure id=\"attachment_127107\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2807-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2807-new.jpg\" alt=\"Interior main dining space at Sorrel\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127107\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2807-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior main dining space at Sorrel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like at Nico, Sorrel’s kitchen is easily in view, hidden by a glass window. In the rear of the restaurant by the kitchen is a spectacular private dining room complete with a stunning skylight and a record player. Upstairs is a rooftop garden that supplies many of the herbs for Hong’s menu. All in all, it’s a fascinating visual space bridging the gap between indoors and outdoors, relaxed and elegant, in a way that feels much more like Los Angeles or New York than the ubiquitous industrial-reclaimed wood aesthetic of San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_127112\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2741-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2741-new.jpg\" alt=\"The bar at Sorrel\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127112\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2741-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The bar at Sorrel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>All in all, 50 diners can sit in the dining room and then eight guests can sit at the handsome white and green marble bar by the entrance. Come to the bar a little before your reservation and enjoy a low-ABV cocktail, designed by Kyle Greffin (Al’s Place). He has lots of fun with obscure liqueurs, fortified wines and amaros that are vaguely inspired by classic cocktails but really are their own exciting thing (all are $12). The namesake ‘Sorrel’ slightly resembles a Negroni, using the sherry-like Rancio Sec with sweet vermouth and rhubarb bitters. All the components get stirred together, poured on a large rock and, yes, garnished with sorrel. Meanwhile, the city’s many Aperol spritz fans will appreciate the 3-2-1, a refreshing Cappelletti, white vermouth, Prosecco and soda refresher.\u003c/p>\n\u003cfigure id=\"attachment_127099\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2917-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2917-new.jpg\" alt=\"AJ Macias makes a Sorrel cocktail at the bar at Sorrel\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127099\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2917-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">AJ Macias makes a Sorrel cocktail at the bar at Sorrel \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_127157\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8191-new.jpg\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_8191-new.jpg\" alt=\"Sorrel cocktail\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-127157\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_8191-new-520x693.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sorrel cocktail \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The wine list was created by Samuel Bogue, an alum of the esteemed Frasca Food + Wine in Boulder, Colorado and also serves as the wine director for the Ne Timeas Restaurant Group (Central Kitchen, Flour + Water). He cleverly divided the whites and reds by ‘light,’ ‘in between,’ and ‘full.’ Selections tend to stick to West Coast boutique wineries and key French, Spanish and Italian regions, but he isn’t afraid to add some curveballs like a non-fortified Palomino from Spain (it’s the grape usually used for sherry). Thankfully, by the glass prices are mostly kept under $15, which is increasingly rare these days in pricey San Francisco.\u003c/p>\n\u003cp>At this point, you probably have wondered at least twice, “What does sorrel even taste like?” Well, it’s a bit like a tannic grape skin — not harsh but awkwardly tart. Unlike Sorrel the restaurant, you’ll want your sorrel the plant eating experience to be temporary. Luckily for San Francisco diners, Sorrel’s full-time restaurant is here to stay. After several years of pop-ups, there’s no place like home.\u003c/p>\n\u003cfigure id=\"attachment_127116\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/IMG_2718-new.jpg\" alt=\"Sorrel logo on front door\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-127116\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-1200x800.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/IMG_2718-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sorrel logo on front door \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sorrelrestaurant.com\">\u003cstrong>Sorrel\u003c/strong>\u003c/a>\u003cbr>\n3228 Sacramento Street \u003ca href=\"https://www.google.com/maps/place/Sorrel/@37.7885049,-122.4483862,17z/data=!3m1!4b1!4m5!3m4!1s0x8085808c2aa64a49:0xca9727783774ac1e!8m2!3d37.7885049!4d-122.4461922\">MAP\u003c/a>\u003cbr>\nSan Francisco, CA 94115\u003cbr>\nPh: (415) 525-3765\u003cbr>\nHours: Dinner Tuesday-Saturday, 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sorrelrestaurant/\">Sorrel\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/sorrelrestaurant/\">@sorrelrestaurant\u003c/a>\u003cbr>\nPrice Range: $$$ (Most plates under $30 but tasting menu is more of a splurge)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>The Centers for Disease Control and Prevention expanded its warning to consumers Friday to stay away from all types of romaine lettuce grown in the Yuma, Ariz., region because of an E. coli outbreak that has infected at least 61 people in 16 states. \u003c/p>\n\u003cp>The agency had previously instructed people not to eat chopped and bagged romaine lettuce from the area. But the new warning includes whole heads of romaine in addition to all of the packaged products. \u003c/p>\n\u003cp>Although the warning is limited to greens grown in the Southwest corner of Arizona, officials note product labels often do not identify growing regions, and whole heads of lettuce offer little to no information about the vegetable's origin. Their advice: \"Throw out any romaine lettuce if you're uncertain about where it was grown. ... even if some of it was eaten and no one has gotten sick.\"\u003c/p>\n\u003cp>A \u003ca href=\"http://www.dhss.alaska.gov/News/Documents/press/2018/DHSS_PR_Ecoli%20outbreak_41918.pdf\">newly reported outbreak of E. coli OH157:H7\u003c/a> in the Anvil Mountain Correctional Center in Nome, Alaska, prompted the CDC to broaden its recommendations to consumers. Eight inmates in the prison were infected after eating whole romaine lettuce contaminated by the bacteria, according to information from the CDC and Alaska's Department of Health and Social Services. \u003c/p>\n\u003cp>Alaskan authorities said none of the eight patients identified in the prison outbreak have been hospitalized and none have died. No additional cases have been identified in the state outside of the Anvil Mountain Correctional Center. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://www.cdc.gov/ecoli/index.html\">E.coli\u003c/a> are bacteria that normally live in the intestines of healthy people and animals. While most strains are harmless, the one found in recent patients — 0157:H7 — is a specific strain that can cause serious illness. Symptoms may be mild to severe, including diarrhea which may be bloody. \u003c/p>\n\u003cp>A \u003ca href=\"https://www.cdc.gov/ecoli/2018/o157h7-04-18/index.html\">report \u003c/a>issued Wednesday by the CDC said 31 people have been hospitalized since consumers started reporting they were sick on March 13. Five people have developed a type of kidney failure called hemolytic uremic syndrome. No deaths have been reported.\u003c/p>\n\u003cp>The CDC has been unable to identify a specific grower, supplier, distributor or brand responsible for the contaminated lettuce. \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>The Centers for Disease Control and Prevention expanded its warning to consumers Friday to stay away from all types of romaine lettuce grown in the Yuma, Ariz., region because of an E. coli outbreak that has infected at least 61 people in 16 states. \u003c/p>\n\u003cp>The agency had previously instructed people not to eat chopped and bagged romaine lettuce from the area. But the new warning includes whole heads of romaine in addition to all of the packaged products. \u003c/p>\n\u003cp>Although the warning is limited to greens grown in the Southwest corner of Arizona, officials note product labels often do not identify growing regions, and whole heads of lettuce offer little to no information about the vegetable's origin. Their advice: \"Throw out any romaine lettuce if you're uncertain about where it was grown. ... even if some of it was eaten and no one has gotten sick.\"\u003c/p>\n\u003cp>A \u003ca href=\"http://www.dhss.alaska.gov/News/Documents/press/2018/DHSS_PR_Ecoli%20outbreak_41918.pdf\">newly reported outbreak of E. coli OH157:H7\u003c/a> in the Anvil Mountain Correctional Center in Nome, Alaska, prompted the CDC to broaden its recommendations to consumers. Eight inmates in the prison were infected after eating whole romaine lettuce contaminated by the bacteria, according to information from the CDC and Alaska's Department of Health and Social Services. \u003c/p>\n\u003cp>Alaskan authorities said none of the eight patients identified in the prison outbreak have been hospitalized and none have died. No additional cases have been identified in the state outside of the Anvil Mountain Correctional Center. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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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",
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"meta": {
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},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
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},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"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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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"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",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
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"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"order": 15
},
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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"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"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"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",
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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",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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"video-tv": {},
"events": {},
"support": {}
}
}
}