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"content": "\u003cp>One-third of all the food produced each year for human consumption is never eaten. That adds up to about 1.3 billion tons of waste per year. That unappetizing fact is the inspiration for a new documentary, \u003cem>Wasted! The Story of Food Waste\u003c/em>, which was released on Oct. 13 in theaters and on demand.\u003c/p>\n\u003cp>In addition to stories from star chefs such as Dan Barber and Mario Batali, the documentary explores the problem of food waste in America, as well as worldwide policies and possible systemic solutions in U.S. schools and grocery stores.\u003c/p>\n\u003cp>\u003cem>Here & Now\u003c/em>'s Jeremy Hobson talks with the film's host and renowned chef Anthony Bourdain.\u003cbr>\n[audio mp3=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/BUR4259091323.mp3\"][/audio]\u003c/p>\n\u003cp>This interview has been edited for length and clarity.\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_121661\" class=\"wp-caption aligncenter\" style=\"max-width: 2770px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM.png\" alt=\"Anthony Bourdain in new documentary, Wasted! The Story of Food Waste.\" width=\"2770\" height=\"1400\" class=\"size-full wp-image-121661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM.png 2770w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-160x81.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-800x404.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-768x388.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-1020x516.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-1180x596.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-960x485.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-240x121.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-375x190.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-520x263.png 520w\" sizes=\"(max-width: 2770px) 100vw, 2770px\">\u003cfigcaption class=\"wp-caption-text\">Anthony Bourdain in new documentary, Wasted! The Story of Food Waste.\u003c/figcaption>\u003c/figure>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On getting involved with the documentary\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I don't like the idea of being an advocate. I don't like to be certain of anything, or present myself as certain of anything, or adhering to any orthodox view on anything. I'm a doubter by nature. But this is an issue that goes fundamentally against my instincts as a longtime working cook and chef, where we were taught from the very beginning that one just does not and cannot and must not waste food.\u003c/p>\n\u003cp>I thought about how people struggle for food every day in so many places and how much they make with so little, very proudly and generously. How delicious food can be even in places where they have so little to work with. How important those principles and techniques are to even the classic French and Italian gastronomies that I grew up with and love. So that kind of informed my decision to jump into this thing with both feet.\u003c/p>\n\u003cp>\u003cstrong>On what people can do to limit food waste\u003c/strong>\u003c/p>\n\u003cp>It begins with a sense of how we value the things we eat. It begins with just starting to pay attention to how much food you're buying, how much you are actually using, what you are doing with it. Simply by thinking about your home cooking in a way that professional chefs think about restaurant food, meaning, when you order food for the evening — because profit margins are so narrow in the restaurant business — the chef has always had to think, 'What happens if I don't sell all the chicken? What will I do with the leftovers? How will I make something delicious that I can sell that people will want and desire the next day?' If you think about food when you shop in that way, and about all of the parts of proteins and vegetables that we don't currently use, that are in fact quite delicious — in many cases more delicious than the things we attach artificial value to — that's a start.\u003c/p>\n\u003cp>And then demand more of our retailers. It is shocking that we expect our chain supermarkets to have towers of perfect-looking, highly perishable produce. They put a lot of that produce on the shelf deliberately to look abundant, and for no other reason. They know that in order to maintain this appearance of endless abundance, they're gonna have to throw out a significant portion of it. We don't need that, we shouldn't want it and we shouldn't tolerate it.\u003c/p>\n\u003cp>\u003cstrong>On eating different parts of animals\u003c/strong>\u003c/p>\n\u003cp>Foods that we never valued even 20 years ago are now the dishes of the moment. I remember when I started cooking in the early '70s, bluefin tuna would be sold for cat food. Octopus was a garbage fish, a trash fish ... beef cheeks, pork belly. These are hot menu items now. In many cases, in order to eat the food — the ingredients and the traditional dishes that the poor used to have to eat in this country — you have to go to a hipster restaurant in Brooklyn and pay $32 for a plate. So this is not that much of a stretch. It's really a matter of marketing and inspiring people, and in a lot of ways, it's up to chefs and food leaders to convince people with a beautiful and delicious argument that this is what food can be.\u003c/p>\n\u003cp>\u003cstrong>On possible U.S. laws that regulate food waste\u003c/strong>\u003c/p>\n\u003cp>In South Korea, you are taxed or penalized. They monitor how much usable waste you're generating from your home, and you get a bill at the end of the month if you're being particularly wasteful. Animal protein, particularly fish and beef, I don't think these are ever going to get less expensive or more plentiful. So, it is inevitable, if we don't get our act together, that sooner or later in the face of dwindling resources and supplies, that there will be some sort of regulation. And that's something that Americans fundamentally hate, understandably. Hopefully we'll never reach that point. 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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This interview has been edited for length and clarity.\u003c/p>\n\u003chr>\n\u003cfigure id=\"attachment_121661\" class=\"wp-caption aligncenter\" style=\"max-width: 2770px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM.png\" alt=\"Anthony Bourdain in new documentary, Wasted! The Story of Food Waste.\" width=\"2770\" height=\"1400\" class=\"size-full wp-image-121661\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM.png 2770w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-160x81.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-800x404.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-768x388.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-1020x516.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-1180x596.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-960x485.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-240x121.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-375x190.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/Screen-Shot-2017-10-17-at-2.54.07-PM-520x263.png 520w\" sizes=\"(max-width: 2770px) 100vw, 2770px\">\u003cfigcaption class=\"wp-caption-text\">Anthony Bourdain in new documentary, Wasted! The Story of Food Waste.\u003c/figcaption>\u003c/figure>\n\u003ch3>Interview Highlights\u003c/h3>\n\u003cp>\u003cstrong>On getting involved with the documentary\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I don't like the idea of being an advocate. I don't like to be certain of anything, or present myself as certain of anything, or adhering to any orthodox view on anything. I'm a doubter by nature. But this is an issue that goes fundamentally against my instincts as a longtime working cook and chef, where we were taught from the very beginning that one just does not and cannot and must not waste food.\u003c/p>\n\u003cp>I thought about how people struggle for food every day in so many places and how much they make with so little, very proudly and generously. How delicious food can be even in places where they have so little to work with. How important those principles and techniques are to even the classic French and Italian gastronomies that I grew up with and love. So that kind of informed my decision to jump into this thing with both feet.\u003c/p>\n\u003cp>\u003cstrong>On what people can do to limit food waste\u003c/strong>\u003c/p>\n\u003cp>It begins with a sense of how we value the things we eat. It begins with just starting to pay attention to how much food you're buying, how much you are actually using, what you are doing with it. Simply by thinking about your home cooking in a way that professional chefs think about restaurant food, meaning, when you order food for the evening — because profit margins are so narrow in the restaurant business — the chef has always had to think, 'What happens if I don't sell all the chicken? What will I do with the leftovers? How will I make something delicious that I can sell that people will want and desire the next day?' If you think about food when you shop in that way, and about all of the parts of proteins and vegetables that we don't currently use, that are in fact quite delicious — in many cases more delicious than the things we attach artificial value to — that's a start.\u003c/p>\n\u003cp>And then demand more of our retailers. It is shocking that we expect our chain supermarkets to have towers of perfect-looking, highly perishable produce. They put a lot of that produce on the shelf deliberately to look abundant, and for no other reason. They know that in order to maintain this appearance of endless abundance, they're gonna have to throw out a significant portion of it. We don't need that, we shouldn't want it and we shouldn't tolerate it.\u003c/p>\n\u003cp>\u003cstrong>On eating different parts of animals\u003c/strong>\u003c/p>\n\u003cp>Foods that we never valued even 20 years ago are now the dishes of the moment. I remember when I started cooking in the early '70s, bluefin tuna would be sold for cat food. Octopus was a garbage fish, a trash fish ... beef cheeks, pork belly. These are hot menu items now. In many cases, in order to eat the food — the ingredients and the traditional dishes that the poor used to have to eat in this country — you have to go to a hipster restaurant in Brooklyn and pay $32 for a plate. So this is not that much of a stretch. It's really a matter of marketing and inspiring people, and in a lot of ways, it's up to chefs and food leaders to convince people with a beautiful and delicious argument that this is what food can be.\u003c/p>\n\u003cp>\u003cstrong>On possible U.S. laws that regulate food waste\u003c/strong>\u003c/p>\n\u003cp>In South Korea, you are taxed or penalized. They monitor how much usable waste you're generating from your home, and you get a bill at the end of the month if you're being particularly wasteful. Animal protein, particularly fish and beef, I don't think these are ever going to get less expensive or more plentiful. So, it is inevitable, if we don't get our act together, that sooner or later in the face of dwindling resources and supplies, that there will be some sort of regulation. And that's something that Americans fundamentally hate, understandably. Hopefully we'll never reach that point. The way forward is to eat better, more delicious food — to enjoy cooking and eating it more, not chaw away mindlessly at this seemingly endless supply of flavorless abundance.\u003c/p>\n\u003cp>\u003cstrong>On the value of kids understanding where food comes from\u003c/strong>\u003c/p>\n\u003cp>I have noticed in my travels, I think anyone who works in a farming community, anyone who lives close to or is involved in the production of food — whether they're fishing, farming, raising beef, whatever — they're less likely to waste, because they've seen it up close, how much work goes into it, what's involved. So I think even limited experience as a child seeing where food comes from and what's involved, this is surely a good thing.\u003c/p>\n\u003cp>\u003cem>This interview aired on Oct. 10 on \u003c/em>\u003ca href=\"http://www.wbur.org/hereandnow/2017/10/10/anthony-bourdain-wasted\">\u003cem>Here & Now,\u003c/em>\u003c/a>\u003cem> a public radio show from NPR and WBUR in Boston.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tapping Rural America: Craft Breweries Pour New Life Into Small Towns",
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"content": "\u003cfigure id=\"attachment_121596\" class=\"wp-caption aligncenter\" style=\"max-width: 2994px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/siegler-brewery-one_slide-898861b6001a7133eae119eb4aeff80b5a8641e4.jpg\" alt=\"Bolo Beer Company head brewer Chris Hernstrom traded the Northwest for the relatively quiet Great Plains for a new challenge.\" width=\"2994\" height=\"1996\" class=\"size-full wp-image-121596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-brewery-one_slide-898861b6001a7133eae119eb4aeff80b5a8641e4.jpg 2994w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-brewery-one_slide-898861b6001a7133eae119eb4aeff80b5a8641e4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-brewery-one_slide-898861b6001a7133eae119eb4aeff80b5a8641e4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-brewery-one_slide-898861b6001a7133eae119eb4aeff80b5a8641e4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-brewery-one_slide-898861b6001a7133eae119eb4aeff80b5a8641e4-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-brewery-one_slide-898861b6001a7133eae119eb4aeff80b5a8641e4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-brewery-one_slide-898861b6001a7133eae119eb4aeff80b5a8641e4-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-brewery-one_slide-898861b6001a7133eae119eb4aeff80b5a8641e4-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-brewery-one_slide-898861b6001a7133eae119eb4aeff80b5a8641e4-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-brewery-one_slide-898861b6001a7133eae119eb4aeff80b5a8641e4-520x347.jpg 520w\" sizes=\"(max-width: 2994px) 100vw, 2994px\">\u003cfigcaption class=\"wp-caption-text\">Bolo Beer Company head brewer Chris Hernstrom traded the Northwest for the relatively quiet Great Plains for a new challenge. \u003ccite>(Kirk Siegler/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chris Hernstrom was brewing in the craft beer mecca of Bend, Ore., when an ad caught his eye: Want to live somewhere gorgeous and make beer for a small community?\u003c/p>\n\u003cp>\"It just seemed like an interesting challenge to come out to basically the exact opposite of Bend, some place where the brewing industry is still in its fledgling stages,\" Hernstrom says.\u003c/p>\n\u003cp>That place, Hernstrom's new home, is the cattle ranching hub of Valentine, Neb., population 2,700, tucked into the Niobrara River valley in the Sand Hills.\u003c/p>\n\u003cp>Hernstrom is head brewer at the Bolo Beer Company. On a recent weeknight, he was pouring pints of Aquifer Ale and filling carryout growlers of Wild West Wheat. With its modern pendant lights and bar made of reclaimed wood, the newly opened taproom looks as if it would be more at home in Seattle or Denver than in rural Nebraska.\u003c/p>\n\u003cp>And that is no accident. After Hernstrom was recruited to town, he noticed there were a lot of recently transplanted 20- and 30-somethings — some new to town but many who returned home after being away for college or living in cities.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"They know what they like about those other places they've lived, and so they're trying to make that happen here in the small towns,\" he says.\u003c/p>\n\u003cp>Situated in remote north-central Nebraska along the South Dakota state line, the region has been graying and emptying out for decades.\u003c/p>\n\u003cp>But in Valentine at least, there are signs this is changing.\u003c/p>\n\u003cp>\"I feel like I'm in a city,\" says Whitney Mayhew, recalling stepping inside the new brewery for the first time recently.\u003c/p>\n\u003cfigure id=\"attachment_121595\" class=\"wp-caption aligncenter\" style=\"max-width: 3000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/siegler-downtown-valentine_slide-49f2206daede6f46c1f33afd0df4116b97d19e41.jpg\" alt=\"More young people are transplanting to small towns, such as Valentine, Neb., population 2,700 and the largest town of its size for at least a two-hour drive in any direction.\" width=\"3000\" height=\"1999\" class=\"size-full wp-image-121595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-downtown-valentine_slide-49f2206daede6f46c1f33afd0df4116b97d19e41.jpg 3000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-downtown-valentine_slide-49f2206daede6f46c1f33afd0df4116b97d19e41-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-downtown-valentine_slide-49f2206daede6f46c1f33afd0df4116b97d19e41-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-downtown-valentine_slide-49f2206daede6f46c1f33afd0df4116b97d19e41-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-downtown-valentine_slide-49f2206daede6f46c1f33afd0df4116b97d19e41-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-downtown-valentine_slide-49f2206daede6f46c1f33afd0df4116b97d19e41-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-downtown-valentine_slide-49f2206daede6f46c1f33afd0df4116b97d19e41-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-downtown-valentine_slide-49f2206daede6f46c1f33afd0df4116b97d19e41-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-downtown-valentine_slide-49f2206daede6f46c1f33afd0df4116b97d19e41-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-downtown-valentine_slide-49f2206daede6f46c1f33afd0df4116b97d19e41-520x346.jpg 520w\" sizes=\"(max-width: 3000px) 100vw, 3000px\">\u003cfigcaption class=\"wp-caption-text\">More young people are transplanting to small towns, such as Valentine, Neb., population 2,700 and the largest town of its size for at least a two-hour drive in any direction. \u003ccite>(Kirk Siegler/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mayhew's husband grew up in Valentine, and the couple decided to relocate from Columbia, S.C., last year to be closer to family. They saw a niche and opened a new boutique clothing store a few blocks away from the Bolo taproom.\u003c/p>\n\u003cp>She says the brewery has fast become a community gathering place and supports other new businesses.\u003c/p>\n\u003cp>\"You're definitely seeing a lot of people wanting to find ways that this city can grow and attract more people to come in here who want to enjoy the small, simple life,\" Mayhew says.\u003c/p>\n\u003cp>The \"simple life\" comes with a few adjustments.\u003c/p>\n\u003cp>\"I miss my Target,\" Mayhew says, laughing. \"We had Target seven minutes away [in South Carolina].\"\u003c/p>\n\u003cp>It's more than a three-hour drive now to the nearest airport. And the closest major city is Denver — six hours. But Mayhew says she doesn't miss the traffic and the crime. People don't lock their doors. Everyone knows everyone here.\u003c/p>\n\u003cp>While it's probably too early to call it a trend, what is happening in Valentine is part of a broader cultural phenomenon in rural America. Young people who grew up in small towns and have been watching them struggle from afar are feeling this calling to come home.\u003c/p>\n\u003cp>Take Valentine's own mayor, Kyle Arganbright. The 35-year-old decided to move home a few years ago after graduate school in Lincoln, Neb., and a stint in Washington, D.C. He and a buddy from high school who also recently moved back are two of Bolo's main investors.\u003c/p>\n\u003cp>\"I just thought there was a lot of opportunity here,\" Arganbright says.\u003c/p>\n\u003cfigure id=\"attachment_121597\" class=\"wp-caption aligncenter\" style=\"max-width: 2664px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/siegler-mayor-41d01f39001e9060db33890bc34d0a5c7d83a836.jpg\" alt=\"Valentine's Mayor Kyle Arganbright sees the new brewery as a catalyst to grow other artisanal businesses and the town's tourist economy.\" width=\"2664\" height=\"1998\" class=\"size-full wp-image-121597\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-mayor-41d01f39001e9060db33890bc34d0a5c7d83a836.jpg 2664w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-mayor-41d01f39001e9060db33890bc34d0a5c7d83a836-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-mayor-41d01f39001e9060db33890bc34d0a5c7d83a836-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-mayor-41d01f39001e9060db33890bc34d0a5c7d83a836-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-mayor-41d01f39001e9060db33890bc34d0a5c7d83a836-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-mayor-41d01f39001e9060db33890bc34d0a5c7d83a836-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-mayor-41d01f39001e9060db33890bc34d0a5c7d83a836-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-mayor-41d01f39001e9060db33890bc34d0a5c7d83a836-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-mayor-41d01f39001e9060db33890bc34d0a5c7d83a836-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-mayor-41d01f39001e9060db33890bc34d0a5c7d83a836-520x390.jpg 520w\" sizes=\"(max-width: 2664px) 100vw, 2664px\">\u003cfigcaption class=\"wp-caption-text\">Valentine's Mayor Kyle Arganbright sees the new brewery as a catalyst to grow other artisanal businesses and the town's tourist economy. \u003ccite>(Kirk Siegler/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Valentine was already doing a lot better than a lot of isolated towns its size. It is a hub for the livestock business, shopping and services. It is also a draw for tourists flocking to the scenic Sand Hills for bird-watching, hunting and boating. Unemployment in Cherry County, where Valentine is located, \u003ca href=\"https://data.bls.gov/map/MapToolServlet?survey=la&map=county&seasonal=u\">is 2.3 percent\u003c/a>, lower than the national rate of \u003ca href=\"http://www.npr.org/sections/thetwo-way/2017/10/06/556071100/u-s-jobs-dropped-by-33-000-in-september-likely-due-to-storms\">4.2 percent\u003c/a>.\u003c/p>\n\u003cp>But a lot of those are recreation and jobs tend to be seasonal, and many other people in town hold down multiple jobs to get by.\u003c/p>\n\u003cp>For Arganbright, agriculture will always be the anchor in Valentine, but he sees a niche in the country's growing creative and artisan economies.\u003c/p>\n\u003cp>\"If you're not growing, you're dying,\" he says. \"You can't sit there stagnant, particularly when all these urban populations are exploding.\"\u003c/p>\n\u003cp>In fact, the idea of a craft brewery as a model for small-town revitalization is being tested across the Midwest, with some early successes: \u003ca href=\"http://www.omaha.com/eedition/sunrise/articles/beer-from-tart-to-finish/article_191c1fe7-ee43-5073-ab5a-481255acc0e6.html\">Carson, Iowa\u003c/a>, and \u003ca href=\"http://www.mywebtimes.com/news/local/brewery-boom-starved-rock-country-could-become-the-next-beer/article_29655375-5d46-5130-8e59-1cce124b5afa.html\">Ottawa, Ill.\u003c/a>, to name two examples.\u003c/p>\n\u003cp>\"I would hate to overpromote this as the panacea for every small town,\" says Chris Merrett, director of the Illinois Institute for Rural Affairs.\u003c/p>\n\u003cp>But Merrett says it has potential in places like Valentine that already have natural amenities and attractions around them and don't have to rely on the loyalty of local customers only.\u003c/p>\n\u003cp>Bolo's change hasn't been without its early stumbles. It can be hard to get supplies quickly out here. Business also drops off when the tourists leave. And Hernstrom admits that the idea of a craft brewery is still pretty new, if even strange, to some longtime locals. \u003c/p>\n\u003cp>\"We're the weird people that ride bicycles around,\" Hernstrom says. \"And we've convinced a lot of people to start riding their bicycles more.\"\u003c/p>\n\u003cp>\"Chris the Brewer,\" as he is known around town, makes good beer, too, and that never hurts. \u003c/p>\n\u003cp>\"I'd love to one day be able to look back on this and map the growth of Valentine,\" Hernstrom says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For now, Bolo is just focused on hiring its first full-time employees, and there are plans to open a beer garden and possibly even add a kitchen soon.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \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>\u003cfigure id=\"attachment_121596\" class=\"wp-caption aligncenter\" style=\"max-width: 2994px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/siegler-brewery-one_slide-898861b6001a7133eae119eb4aeff80b5a8641e4.jpg\" alt=\"Bolo Beer Company head brewer Chris Hernstrom traded the Northwest for the relatively quiet Great Plains for a new challenge.\" width=\"2994\" height=\"1996\" class=\"size-full wp-image-121596\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-brewery-one_slide-898861b6001a7133eae119eb4aeff80b5a8641e4.jpg 2994w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-brewery-one_slide-898861b6001a7133eae119eb4aeff80b5a8641e4-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-brewery-one_slide-898861b6001a7133eae119eb4aeff80b5a8641e4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-brewery-one_slide-898861b6001a7133eae119eb4aeff80b5a8641e4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-brewery-one_slide-898861b6001a7133eae119eb4aeff80b5a8641e4-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-brewery-one_slide-898861b6001a7133eae119eb4aeff80b5a8641e4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-brewery-one_slide-898861b6001a7133eae119eb4aeff80b5a8641e4-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-brewery-one_slide-898861b6001a7133eae119eb4aeff80b5a8641e4-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-brewery-one_slide-898861b6001a7133eae119eb4aeff80b5a8641e4-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-brewery-one_slide-898861b6001a7133eae119eb4aeff80b5a8641e4-520x347.jpg 520w\" sizes=\"(max-width: 2994px) 100vw, 2994px\">\u003cfigcaption class=\"wp-caption-text\">Bolo Beer Company head brewer Chris Hernstrom traded the Northwest for the relatively quiet Great Plains for a new challenge. \u003ccite>(Kirk Siegler/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chris Hernstrom was brewing in the craft beer mecca of Bend, Ore., when an ad caught his eye: Want to live somewhere gorgeous and make beer for a small community?\u003c/p>\n\u003cp>\"It just seemed like an interesting challenge to come out to basically the exact opposite of Bend, some place where the brewing industry is still in its fledgling stages,\" Hernstrom says.\u003c/p>\n\u003cp>That place, Hernstrom's new home, is the cattle ranching hub of Valentine, Neb., population 2,700, tucked into the Niobrara River valley in the Sand Hills.\u003c/p>\n\u003cp>Hernstrom is head brewer at the Bolo Beer Company. On a recent weeknight, he was pouring pints of Aquifer Ale and filling carryout growlers of Wild West Wheat. With its modern pendant lights and bar made of reclaimed wood, the newly opened taproom looks as if it would be more at home in Seattle or Denver than in rural Nebraska.\u003c/p>\n\u003cp>And that is no accident. After Hernstrom was recruited to town, he noticed there were a lot of recently transplanted 20- and 30-somethings — some new to town but many who returned home after being away for college or living in cities.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"They know what they like about those other places they've lived, and so they're trying to make that happen here in the small towns,\" he says.\u003c/p>\n\u003cp>Situated in remote north-central Nebraska along the South Dakota state line, the region has been graying and emptying out for decades.\u003c/p>\n\u003cp>But in Valentine at least, there are signs this is changing.\u003c/p>\n\u003cp>\"I feel like I'm in a city,\" says Whitney Mayhew, recalling stepping inside the new brewery for the first time recently.\u003c/p>\n\u003cfigure id=\"attachment_121595\" class=\"wp-caption aligncenter\" style=\"max-width: 3000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/siegler-downtown-valentine_slide-49f2206daede6f46c1f33afd0df4116b97d19e41.jpg\" alt=\"More young people are transplanting to small towns, such as Valentine, Neb., population 2,700 and the largest town of its size for at least a two-hour drive in any direction.\" width=\"3000\" height=\"1999\" class=\"size-full wp-image-121595\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-downtown-valentine_slide-49f2206daede6f46c1f33afd0df4116b97d19e41.jpg 3000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-downtown-valentine_slide-49f2206daede6f46c1f33afd0df4116b97d19e41-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-downtown-valentine_slide-49f2206daede6f46c1f33afd0df4116b97d19e41-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-downtown-valentine_slide-49f2206daede6f46c1f33afd0df4116b97d19e41-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-downtown-valentine_slide-49f2206daede6f46c1f33afd0df4116b97d19e41-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-downtown-valentine_slide-49f2206daede6f46c1f33afd0df4116b97d19e41-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-downtown-valentine_slide-49f2206daede6f46c1f33afd0df4116b97d19e41-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-downtown-valentine_slide-49f2206daede6f46c1f33afd0df4116b97d19e41-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-downtown-valentine_slide-49f2206daede6f46c1f33afd0df4116b97d19e41-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-downtown-valentine_slide-49f2206daede6f46c1f33afd0df4116b97d19e41-520x346.jpg 520w\" sizes=\"(max-width: 3000px) 100vw, 3000px\">\u003cfigcaption class=\"wp-caption-text\">More young people are transplanting to small towns, such as Valentine, Neb., population 2,700 and the largest town of its size for at least a two-hour drive in any direction. \u003ccite>(Kirk Siegler/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Mayhew's husband grew up in Valentine, and the couple decided to relocate from Columbia, S.C., last year to be closer to family. They saw a niche and opened a new boutique clothing store a few blocks away from the Bolo taproom.\u003c/p>\n\u003cp>She says the brewery has fast become a community gathering place and supports other new businesses.\u003c/p>\n\u003cp>\"You're definitely seeing a lot of people wanting to find ways that this city can grow and attract more people to come in here who want to enjoy the small, simple life,\" Mayhew says.\u003c/p>\n\u003cp>The \"simple life\" comes with a few adjustments.\u003c/p>\n\u003cp>\"I miss my Target,\" Mayhew says, laughing. \"We had Target seven minutes away [in South Carolina].\"\u003c/p>\n\u003cp>It's more than a three-hour drive now to the nearest airport. And the closest major city is Denver — six hours. But Mayhew says she doesn't miss the traffic and the crime. People don't lock their doors. Everyone knows everyone here.\u003c/p>\n\u003cp>While it's probably too early to call it a trend, what is happening in Valentine is part of a broader cultural phenomenon in rural America. Young people who grew up in small towns and have been watching them struggle from afar are feeling this calling to come home.\u003c/p>\n\u003cp>Take Valentine's own mayor, Kyle Arganbright. The 35-year-old decided to move home a few years ago after graduate school in Lincoln, Neb., and a stint in Washington, D.C. He and a buddy from high school who also recently moved back are two of Bolo's main investors.\u003c/p>\n\u003cp>\"I just thought there was a lot of opportunity here,\" Arganbright says.\u003c/p>\n\u003cfigure id=\"attachment_121597\" class=\"wp-caption aligncenter\" style=\"max-width: 2664px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/siegler-mayor-41d01f39001e9060db33890bc34d0a5c7d83a836.jpg\" alt=\"Valentine's Mayor Kyle Arganbright sees the new brewery as a catalyst to grow other artisanal businesses and the town's tourist economy.\" width=\"2664\" height=\"1998\" class=\"size-full wp-image-121597\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-mayor-41d01f39001e9060db33890bc34d0a5c7d83a836.jpg 2664w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-mayor-41d01f39001e9060db33890bc34d0a5c7d83a836-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-mayor-41d01f39001e9060db33890bc34d0a5c7d83a836-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-mayor-41d01f39001e9060db33890bc34d0a5c7d83a836-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-mayor-41d01f39001e9060db33890bc34d0a5c7d83a836-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-mayor-41d01f39001e9060db33890bc34d0a5c7d83a836-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-mayor-41d01f39001e9060db33890bc34d0a5c7d83a836-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-mayor-41d01f39001e9060db33890bc34d0a5c7d83a836-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-mayor-41d01f39001e9060db33890bc34d0a5c7d83a836-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/siegler-mayor-41d01f39001e9060db33890bc34d0a5c7d83a836-520x390.jpg 520w\" sizes=\"(max-width: 2664px) 100vw, 2664px\">\u003cfigcaption class=\"wp-caption-text\">Valentine's Mayor Kyle Arganbright sees the new brewery as a catalyst to grow other artisanal businesses and the town's tourist economy. \u003ccite>(Kirk Siegler/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Valentine was already doing a lot better than a lot of isolated towns its size. It is a hub for the livestock business, shopping and services. It is also a draw for tourists flocking to the scenic Sand Hills for bird-watching, hunting and boating. Unemployment in Cherry County, where Valentine is located, \u003ca href=\"https://data.bls.gov/map/MapToolServlet?survey=la&map=county&seasonal=u\">is 2.3 percent\u003c/a>, lower than the national rate of \u003ca href=\"http://www.npr.org/sections/thetwo-way/2017/10/06/556071100/u-s-jobs-dropped-by-33-000-in-september-likely-due-to-storms\">4.2 percent\u003c/a>.\u003c/p>\n\u003cp>But a lot of those are recreation and jobs tend to be seasonal, and many other people in town hold down multiple jobs to get by.\u003c/p>\n\u003cp>For Arganbright, agriculture will always be the anchor in Valentine, but he sees a niche in the country's growing creative and artisan economies.\u003c/p>\n\u003cp>\"If you're not growing, you're dying,\" he says. \"You can't sit there stagnant, particularly when all these urban populations are exploding.\"\u003c/p>\n\u003cp>In fact, the idea of a craft brewery as a model for small-town revitalization is being tested across the Midwest, with some early successes: \u003ca href=\"http://www.omaha.com/eedition/sunrise/articles/beer-from-tart-to-finish/article_191c1fe7-ee43-5073-ab5a-481255acc0e6.html\">Carson, Iowa\u003c/a>, and \u003ca href=\"http://www.mywebtimes.com/news/local/brewery-boom-starved-rock-country-could-become-the-next-beer/article_29655375-5d46-5130-8e59-1cce124b5afa.html\">Ottawa, Ill.\u003c/a>, to name two examples.\u003c/p>\n\u003cp>\"I would hate to overpromote this as the panacea for every small town,\" says Chris Merrett, director of the Illinois Institute for Rural Affairs.\u003c/p>\n\u003cp>But Merrett says it has potential in places like Valentine that already have natural amenities and attractions around them and don't have to rely on the loyalty of local customers only.\u003c/p>\n\u003cp>Bolo's change hasn't been without its early stumbles. It can be hard to get supplies quickly out here. Business also drops off when the tourists leave. And Hernstrom admits that the idea of a craft brewery is still pretty new, if even strange, to some longtime locals. \u003c/p>\n\u003cp>\"We're the weird people that ride bicycles around,\" Hernstrom says. \"And we've convinced a lot of people to start riding their bicycles more.\"\u003c/p>\n\u003cp>\"Chris the Brewer,\" as he is known around town, makes good beer, too, and that never hurts. \u003c/p>\n\u003cp>\"I'd love to one day be able to look back on this and map the growth of Valentine,\" Hernstrom says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For now, Bolo is just focused on hiring its first full-time employees, and there are plans to open a beer garden and possibly even add a kitchen soon.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Santa Cruz's Veg on the Edge is Probably the Only Vegan, Kosher and Gluten-Free African Restaurant in the World",
"title": "Santa Cruz's Veg on the Edge is Probably the Only Vegan, Kosher and Gluten-Free African Restaurant in the World",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Santa Cruz is known for being quirky and off-beat. So perhaps it’s only fitting that it is home to what is most likely the only vegan, gluten-free and kosher West African restaurant in the world.\u003c/p>\n\u003cp>Called \u003ca href=\"https://vegontheedge.com/\">Veg On the Edge\u003c/a>, it's located in a new food court called \u003ca href=\"http://www.abbottsquare.org/\">Abbott Square\u003c/a>, that's in the heart of downtown in this beach city of 65,000, adjacent to the \u003ca href=\"https://santacruzmah.org/\">Santa Cruz Museum of Art & History\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_121359\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121359\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_1218-new.jpg\" alt=\"The courtyard of Abbott Square.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1218-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1218-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1218-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1218-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1218-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1218-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1218-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1218-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1218-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1218-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The courtyard of Abbott Square. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Its owner, Akindele Bankole, is of Nigerian descent, of the Yoruba people specifically, and grew up in both Nigeria and Germany, the son of two doctors. Living in Germany, he became interested in Judaism, and much later, converted, which is why he took on the extra work and expense of kosher certification. It’s the only kosher restaurant in a city that hasn’t had one in around 20 years, and even when it did, it was just a Noah’s Bagel’s franchise.\u003c/p>\n\u003cblockquote>\u003cp>“I want this to be a place where people with special dietary needs can come,” he said. “Whether you are kosher or gluten-free or vegan, this is a place where you can easily choose from anything on the menu.”\u003c/p>\n\u003cp>He continued, “There’s a lot of consciousness to what we’re doing. We don’t merely serve, we have to consciously serve.”\u003c/p>\u003c/blockquote>\n\u003cp>A Yoruba greeting is posted on the wall, “E kú,” which means “I greet and recognize you” but it’s also a philosophical concept that “helps ensure harmony in the community,” says Bankole. He has it posted to show his customers that his intention is for them to feel they are not only fed well, but are valued, recognized and honored.\u003c/p>\n\u003cfigure id=\"attachment_121362\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-121362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_1207-new.jpg\" alt=\"The motto of the restaurant.\" width=\"1000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1207-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1207-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1207-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1207-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1207-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1207-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1207-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1207-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The motto of the restaurant. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bankole came to the U.S. in the early eighties to study at Sacramento State University. For a time, he was an opera singer and still composes music in his spare time (though opening a restaurant has left little of that in his life as of late.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>While in college and for many years beyond, he worked in a managerial position at McDonald’s and then as a business consultant. A few years ago, motivated by changes in own diet, he began to kick around the idea of opening up a juice bar. That morphed into a vegetarian restaurant or café, but of course, Santa Cruz had the vegetarian market already well-covered. African food seemed to spark people’s interest in a way that other ideas he had thought of did not.\u003c/p>\n\u003cp>Though Bankole said he liked to bake cakes for people as a youngster he is not a chef himself. So he hired a local chef, Jonathan Miller, to develop recipes for the dishes he grew up with – minus the meat, though there are some other non-African items as well. Suya, grilled meat on a stick in Africa, is made here with shiitake mushrooms instead. They are dusted in a spice mix that is heavy on black pepper, spices and ground peanuts. The suya is a key ingredient to several dishes on the menu, including the burger, in which the shiitake mushroom suya is the stand-in for the burger itself with a thin layer of house-made cashew cheese, tomato slice and lettuce leaf on an artisanal gluten-free bun.\u003c/p>\n\u003cfigure id=\"attachment_121356\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121356\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_1213-new.jpg\" alt=\"The burger.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1213-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1213-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1213-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1213-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1213-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1213-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1213-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1213-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1213-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1213-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The burger. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Moin moin is an interesting stand-in for tofu, though it’s made from mashed black-eyed peas.\u003c/p>\n\u003cfigure id=\"attachment_121364\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121364\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_1212-new.jpg\" alt=\"Moin moin with suya, yaji sauce and rice.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1212-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1212-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1212-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1212-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1212-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1212-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1212-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1212-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1212-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1212-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Moin moin with suya, yaji sauce and rice. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Noting that it’s kind of like tamales in consistency, Bankole said the puree of black-eyed peas is infused with a caramelized onion and tomato sauce that’s been reduced to lose the acidity of the tomato.\u003c/p>\n\u003cp>“Even someone who has acid reflux can have it,” said Bankole, adding that in Nigeria, the puree is shaped and then put into a banana leaf and then steamed. Here, he uses a mold to hold it together.\u003c/p>\n\u003cfigure id=\"attachment_121363\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121363\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_1211-new.jpg\" alt=\"Plantain fries.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1211-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1211-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1211-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1211-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1211-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1211-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1211-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1211-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1211-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1211-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Plantain fries. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are also sides like potato balls, in which mashed potatoes are held together with chick pea flour, and plantain fries. There is also a raw plantain salad with zucchini “noodles,” and other vegetables.\u003c/p>\n\u003cfigure id=\"attachment_121357\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121357\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_1215-new.jpg\" alt=\"A raw plantain salad with edamame.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1215-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1215-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1215-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1215-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1215-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1215-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1215-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1215-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1215-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1215-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A raw plantain salad with zucchini noodles and edamame. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Normally West African cuisine is very meat heavy,” Bankole said. “But after thinking about it, I realized that this food is unique and interesting to people here, and could work with a vegetarian twist.”\u003c/p>\n\u003cp>One of the most popular non-African items on the menu is a rice bowl with black rice, mushrooms, bok choy and scallions, a decidedly Asian treatment but flavorful nonetheless.\u003c/p>\n\u003cfigure id=\"attachment_121358\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121358\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_1216-new.jpg\" alt=\"Forbidden rice with bok choy and mushrooms.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1216-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1216-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1216-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1216-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1216-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1216-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1216-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1216-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1216-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1216-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Forbidden rice with bok choy and mushrooms and a side of potato balls made with chick pea flour. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is also tofu and tempeh as add-ons, but no fake meat. Much of the produce is organic and comes from local farms.\u003c/p>\n\u003cp>There are also fresh juices and a separate breakfast menu on weekends, with the plantain waffle proving to be exceptionally popular.\u003c/p>\n\u003cp>The restaurant has been embraced by vegan and gluten-free meet-up groups in the area, kosher visitors who happen to be driving through who find Veg on the Edge via Google, and others looking for something unusual to try.\u003c/p>\n\u003cp>Going out of his way to serve all of these disparate diets might make some restauranteurs crazy, but despite the hard work, Bankole thinks it’s paying off.\u003c/p>\n\u003cp>“People on special diets are used to being limited to the one or two things they can eat on the menu,” he said. “Here they can choose from the entire menu. While it did seem really hard at first, now after seeing how happy that makes people, it makes sense and it’s worth it.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://vegontheedge.com/\">\u003cstrong>Veg On the Edge\u003c/strong>\u003c/a>\u003cbr>\n725 Front St., Santa Cruz, CA 95060\u003cbr>\nHours: Open daily from Mon-Thu, 11am-9pm; Fri, 11am-10pm; Sat, 9am-10pm and Sun, 9am-9pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thevedgeontheedge/\">thevedgeontheedge\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Veg_OnTheEdge\">@Veg_ontheEdge\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/veg_ontheedge/\">@veg_ontheedge\u003c/a>\u003cbr>\nPrice Range $ entrees averaging around $9.\u003c/p>\n\n",
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"excerpt": "Santa Cruz is known for being quirky and off-beat. So perhaps it’s only fitting that it is home to what is most likely the only vegan, gluten-free and kosher West African restaurant in the world.",
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"description": "Santa Cruz is known for being quirky and off-beat. So perhaps it’s only fitting that it is home to what is most likely the only vegan, gluten-free and kosher West African restaurant in the world.",
"title": "Santa Cruz's Veg on the Edge is Probably the Only Vegan, Kosher and Gluten-Free African Restaurant in the World | KQED",
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"headline": "Santa Cruz's Veg on the Edge is Probably the Only Vegan, Kosher and Gluten-Free African Restaurant in the World",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Santa Cruz is known for being quirky and off-beat. So perhaps it’s only fitting that it is home to what is most likely the only vegan, gluten-free and kosher West African restaurant in the world.\u003c/p>\n\u003cp>Called \u003ca href=\"https://vegontheedge.com/\">Veg On the Edge\u003c/a>, it's located in a new food court called \u003ca href=\"http://www.abbottsquare.org/\">Abbott Square\u003c/a>, that's in the heart of downtown in this beach city of 65,000, adjacent to the \u003ca href=\"https://santacruzmah.org/\">Santa Cruz Museum of Art & History\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_121359\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121359\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_1218-new.jpg\" alt=\"The courtyard of Abbott Square.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1218-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1218-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1218-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1218-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1218-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1218-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1218-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1218-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1218-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1218-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The courtyard of Abbott Square. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Its owner, Akindele Bankole, is of Nigerian descent, of the Yoruba people specifically, and grew up in both Nigeria and Germany, the son of two doctors. Living in Germany, he became interested in Judaism, and much later, converted, which is why he took on the extra work and expense of kosher certification. It’s the only kosher restaurant in a city that hasn’t had one in around 20 years, and even when it did, it was just a Noah’s Bagel’s franchise.\u003c/p>\n\u003cblockquote>\u003cp>“I want this to be a place where people with special dietary needs can come,” he said. “Whether you are kosher or gluten-free or vegan, this is a place where you can easily choose from anything on the menu.”\u003c/p>\n\u003cp>He continued, “There’s a lot of consciousness to what we’re doing. We don’t merely serve, we have to consciously serve.”\u003c/p>\u003c/blockquote>\n\u003cp>A Yoruba greeting is posted on the wall, “E kú,” which means “I greet and recognize you” but it’s also a philosophical concept that “helps ensure harmony in the community,” says Bankole. He has it posted to show his customers that his intention is for them to feel they are not only fed well, but are valued, recognized and honored.\u003c/p>\n\u003cfigure id=\"attachment_121362\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-121362\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_1207-new.jpg\" alt=\"The motto of the restaurant.\" width=\"1000\" height=\"1333\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1207-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1207-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1207-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1207-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1207-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1207-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1207-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1207-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">The motto of the restaurant. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bankole came to the U.S. in the early eighties to study at Sacramento State University. For a time, he was an opera singer and still composes music in his spare time (though opening a restaurant has left little of that in his life as of late.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While in college and for many years beyond, he worked in a managerial position at McDonald’s and then as a business consultant. A few years ago, motivated by changes in own diet, he began to kick around the idea of opening up a juice bar. That morphed into a vegetarian restaurant or café, but of course, Santa Cruz had the vegetarian market already well-covered. African food seemed to spark people’s interest in a way that other ideas he had thought of did not.\u003c/p>\n\u003cp>Though Bankole said he liked to bake cakes for people as a youngster he is not a chef himself. So he hired a local chef, Jonathan Miller, to develop recipes for the dishes he grew up with – minus the meat, though there are some other non-African items as well. Suya, grilled meat on a stick in Africa, is made here with shiitake mushrooms instead. They are dusted in a spice mix that is heavy on black pepper, spices and ground peanuts. The suya is a key ingredient to several dishes on the menu, including the burger, in which the shiitake mushroom suya is the stand-in for the burger itself with a thin layer of house-made cashew cheese, tomato slice and lettuce leaf on an artisanal gluten-free bun.\u003c/p>\n\u003cfigure id=\"attachment_121356\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121356\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_1213-new.jpg\" alt=\"The burger.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1213-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1213-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1213-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1213-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1213-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1213-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1213-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1213-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1213-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1213-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The burger. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Moin moin is an interesting stand-in for tofu, though it’s made from mashed black-eyed peas.\u003c/p>\n\u003cfigure id=\"attachment_121364\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121364\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_1212-new.jpg\" alt=\"Moin moin with suya, yaji sauce and rice.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1212-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1212-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1212-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1212-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1212-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1212-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1212-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1212-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1212-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1212-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Moin moin with suya, yaji sauce and rice. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Noting that it’s kind of like tamales in consistency, Bankole said the puree of black-eyed peas is infused with a caramelized onion and tomato sauce that’s been reduced to lose the acidity of the tomato.\u003c/p>\n\u003cp>“Even someone who has acid reflux can have it,” said Bankole, adding that in Nigeria, the puree is shaped and then put into a banana leaf and then steamed. Here, he uses a mold to hold it together.\u003c/p>\n\u003cfigure id=\"attachment_121363\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121363\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_1211-new.jpg\" alt=\"Plantain fries.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1211-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1211-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1211-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1211-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1211-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1211-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1211-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1211-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1211-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1211-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Plantain fries. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are also sides like potato balls, in which mashed potatoes are held together with chick pea flour, and plantain fries. There is also a raw plantain salad with zucchini “noodles,” and other vegetables.\u003c/p>\n\u003cfigure id=\"attachment_121357\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121357\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_1215-new.jpg\" alt=\"A raw plantain salad with edamame.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1215-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1215-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1215-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1215-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1215-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1215-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1215-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1215-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1215-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1215-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A raw plantain salad with zucchini noodles and edamame. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“Normally West African cuisine is very meat heavy,” Bankole said. “But after thinking about it, I realized that this food is unique and interesting to people here, and could work with a vegetarian twist.”\u003c/p>\n\u003cp>One of the most popular non-African items on the menu is a rice bowl with black rice, mushrooms, bok choy and scallions, a decidedly Asian treatment but flavorful nonetheless.\u003c/p>\n\u003cfigure id=\"attachment_121358\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121358\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_1216-new.jpg\" alt=\"Forbidden rice with bok choy and mushrooms.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1216-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1216-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1216-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1216-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1216-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1216-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1216-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1216-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1216-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_1216-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Forbidden rice with bok choy and mushrooms and a side of potato balls made with chick pea flour. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There is also tofu and tempeh as add-ons, but no fake meat. Much of the produce is organic and comes from local farms.\u003c/p>\n\u003cp>There are also fresh juices and a separate breakfast menu on weekends, with the plantain waffle proving to be exceptionally popular.\u003c/p>\n\u003cp>The restaurant has been embraced by vegan and gluten-free meet-up groups in the area, kosher visitors who happen to be driving through who find Veg on the Edge via Google, and others looking for something unusual to try.\u003c/p>\n\u003cp>Going out of his way to serve all of these disparate diets might make some restauranteurs crazy, but despite the hard work, Bankole thinks it’s paying off.\u003c/p>\n\u003cp>“People on special diets are used to being limited to the one or two things they can eat on the menu,” he said. “Here they can choose from the entire menu. While it did seem really hard at first, now after seeing how happy that makes people, it makes sense and it’s worth it.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://vegontheedge.com/\">\u003cstrong>Veg On the Edge\u003c/strong>\u003c/a>\u003cbr>\n725 Front St., Santa Cruz, CA 95060\u003cbr>\nHours: Open daily from Mon-Thu, 11am-9pm; Fri, 11am-10pm; Sat, 9am-10pm and Sun, 9am-9pm.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thevedgeontheedge/\">thevedgeontheedge\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Veg_OnTheEdge\">@Veg_ontheEdge\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/veg_ontheedge/\">@veg_ontheedge\u003c/a>\u003cbr>\nPrice Range $ entrees averaging around $9.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 5 Sustainable Restaurants in San Francisco, Berkeley, Oakland and Sausalito",
"title": "Bay Area Bites Guide to 5 Sustainable Restaurants in San Francisco, Berkeley, Oakland and Sausalito",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The Bay Area’s commitment to ethical food is almost taken for granted these day, with seemingly every new restaurant touting ingredients and sourcing that would make Michael Pollan proud. But that doesn’t mean that it’s become any less important to focus on sustainable food. Most of us don’t have the power to make the kind of large-scale decisions that affect our food systems the way say, a giant food conglomerate or the government can. But we can choose to buy organic, or select a restaurant that emphasizes sustainability for our Friday night date. Here are just a few of the restaurants in the Bay Area that are trying to create a better world through the growing, selection and preparation of the food they serve. But we know this list is just a sampling of the many great environmentally-friendly restaurants in the area. Did we miss your favorite? Let us know in the comments below.\u003c/p>\n\u003ch2>Fish\u003c/h2>\n\u003cfigure id=\"attachment_121137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121137\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0993.png\" alt=\"The fish and chips at Fish featured local cod.\" width=\"1920\" height=\"1238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-160x103.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-800x516.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-768x495.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-1020x658.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-1180x761.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-960x619.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-240x155.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-375x242.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-520x335.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fish and chips at Fish featured local cod. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have a craving for seafood and want to ensure you’re getting a sustainable option, head to Sausalito’s \u003cstrong>Fish.\u003c/strong> Just don’t forget your cash--or a pair of sunglasses. The cash-only restaurant features a selection of casual fish dishes like fish tacos, chowder and tuna melts similar to what you can find at any waterfront restaurant in the Bay Area with one significant difference: all the fish is sustainably sourced, much of it from local fishermen, with the higher prices that come with such conscientiousness. (The combination of casualness and high prices might not be for everyone: if you’re offended by the idea of a $36 crab roll paired with wine from a Mason jar, go elsewhere.)\u003c/p>\n\u003cfigure id=\"attachment_121136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121136\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0987.png\" alt=\"You can get the fish of the day--here, a rainbow trout--with pasta, salad or as part of a sandwich.\" width=\"1920\" height=\"1295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-160x108.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-800x540.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-768x518.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1020x688.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1180x796.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-960x648.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-240x162.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-375x253.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-520x351.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can get the fish of the day--here, a rainbow trout--with pasta, salad or as part of a sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-121134 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0945.png\" alt=\"Fish offers a several varieties types of sustainable fish. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-520x390.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish offers a several varieties types of sustainable fish. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those willing to spend the money, it’s a charming experience. The restaurant overlooks Richardson Bay, so there’s a waterfront view as you enjoy winning renditions of classic dishes like fish and chips--shatteringly crispy, served with plump steak fries and an herbaceous tartar sauce. Their clam chowder is far better than the bowls of cream you get at Pier 39. It’s thinner but boasts a stronger clam flavor, with large pieces of bacon and even larger chunks of potatoes. They also feature several fish of the day, which you can get in a sandwich, with pasta or with a salad. On our visit it was squid, herring and trout. The rainbow trout, \u003ca href=\"https://ww2.kqed.org/quest/2014/02/13/vegetarian-farmed-fish-may-be-key-to-sustainable-aquaculture/\">sustainably farmed from McFarland Springs\u003c/a>, was cooked perfectly, with a hint of char from their wood-fired grill. Atop a bed of greens and paired with a bright vinaigrette, it was an ideal lunch for a sunny Sausalito afternoon.\u003c/p>\n\u003cfigure id=\"attachment_121138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121138\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_33652.png\" alt=\"Clam chowder from Fish.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-160x213.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-800x1067.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-768x1024.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-1020x1360.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-1180x1573.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-960x1280.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-240x320.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-375x500.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-520x693.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clam chowder from Fish. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.331fish.com/\">\u003cstrong>Fish\u003c/strong>\u003c/a>\u003cbr>\n350 Harbor Dr [\u003ca href=\"https://goo.gl/maps/ckHSKgeewGG2\">Map\u003c/a>]\u003cbr>\nSausalito, CA 94965\u003cbr>\nPh: (415) 331-3474\u003cbr>\nHours: Mon-Sun, 11:30m-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Fish-Restaurant-177088469103/\">Fish Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FishinSausalito\">@FishinSausalito\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/fishrestaurantsausalito/\">@fishrestaurantsausalito\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003ch2>Vik’s Chaat & Market\u003c/h2>\n\u003cfigure id=\"attachment_121118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121118\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0604.jpg\" alt=\"Crispy pani puri is just one of the delicious Indian snack foods Vik's offers.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy pani puri is just one of the delicious Indian snack foods Vik's offers. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Every day, people flock to an unassuming part of West Berkeley for the Indian street food at \u003cstrong>Vik’s Chaat\u003c/strong>. For its fans, which range from groups of coworkers out for a birthday lunch to spandex-clad bikers debating the best post-workout meal (a peanut butter sandwich, one argued), the draw is the restaurant's mix of entrees and smaller dishes.\u003c/p>\n\u003cfigure id=\"attachment_121120\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121120\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0636.jpg\" alt=\"If you get the lunch special at Vik's, you'll receive a tray heavy with a variety of delicious sides.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If you get the lunch special at Vik's, you'll receive a tray heavy with a variety of delicious sides. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121119\" class=\"wp-caption aligncenter\" style=\"max-width: 1925px\">\u003cimg class=\"size-full wp-image-121119\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0626.jpg\" alt=\"The rapidly-deflating cholle bhature makes a perfect vehicle for scooping up chana masala.\" width=\"1925\" height=\"1444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626.jpg 1925w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-520x390.jpg 520w\" sizes=\"(max-width: 1925px) 100vw, 1925px\">\u003cfigcaption class=\"wp-caption-text\">The rapidly-deflating cholle bhature makes a perfect vehicle for scooping up chana masala. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can get a lunch special, where you’ll be presented with heavy tray of well-seasoned lamb (or chicken or fish if that’s your preference) served with rice, chapati, dal, achar, raita and papad. Or you can get a variety of smaller dishes to share, like the crunchy pani puri--a deep fried puff filled with chickpeas, just waiting to be filled with the accompanying mint water or a dollop of tamarind chutney. And there’s the drama of the cholle bhature--labeled on the menu as “the big puffy thing”-- which comes out towering and slowly deflates so you’re able to rip a piece off and top it with chana masala. But what most people don’t know is the restaurant is also a model of sustainability. Sure, they have separate trash cans for composting, but the building itself boasts \u003ca href=\"http://vikschaat.com/green-features/\">several eco-friendly touches\u003c/a>: it relies on skylights for cooling, instead of air conditioning; the wooden benches and wainscoting are recycled from a San Francisco gym; and part of the building’s outside was made from sand.\u003c/p>\n\u003cfigure id=\"attachment_121121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121121\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0657.jpg\" alt=\"Popular Indian restaurant Vik's is housed in a building with several sustainable features, including skylights to moderate temperature instead of air conditioning.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Popular Indian restaurant Vik's is housed in a building with several sustainable features, including skylights to moderate temperature instead of air conditioning. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vikschaat.com/\">\u003cstrong>Vik’s Chaat & Market\u003c/strong>\u003c/a>\u003cbr>\n2390 Fourth St [\u003ca href=\"https://goo.gl/maps/QZhbkHpF1G82\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 644-4432\u003cbr>\nHours: Mon-Thu, 11am-6pm; Fri-Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ViksChaat/\">Vik’s Chaat\u003c/a>\u003c/p>\n\u003ch2>The Plant Cafe Organic\u003c/h2>\n\u003cfigure id=\"attachment_121127\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121127\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0844.jpg\" alt=\"Every ingredient at the Plant Cafe, including the condiments, are organic.\" width=\"1920\" height=\"1153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-1020x613.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-1180x709.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-960x577.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-240x144.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-375x225.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-520x312.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Every ingredient at the Plant Cafe, including the condiments, are organic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The inclusion of “organic” in the name is the first tip off that the Bay Area fast casual restaurant chain The \u003cstrong>Plant Cafe Organic\u003c/strong>, with six locations scattered around San Francisco and Mill Valley, is committed to sustainability. And indeed, they are, with 100% of the restaurant's ingredients coming from organic sources. Even the condiments--ketchup, mustard, hot sauce--are organic. Their menu includes lots of healthy options like grain bowls, meal-worthy salads and smoothies (on my visit, many besuited Financial District workers were happily slurping tumblers of green liquids) but there’s also less wholesome options. A fried chicken sandwich was appropriately crispy, topped with a pile of crunchy, mildly spicy slaw. The restaurant also changes seasonally. Their summer cobb had all the best parts of the original--egg, blue cheese, avocado--but with an added crunch from roasted chickpeas and green beans and a freshness from a zingy lemon flax vinaigrette.\u003c/p>\n\u003cfigure id=\"attachment_121129\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121129\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0862.png\" alt=\"A crispy fried chicken sandwich with the soup of the day from the Plant Cafe Organic.\" width=\"1920\" height=\"1295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-160x108.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-800x540.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-768x518.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-1020x688.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-1180x796.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-960x648.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-240x162.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-375x253.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-520x351.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crispy fried chicken sandwich with the soup of the day from the Plant Cafe Organic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121188\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_0858.jpg\" alt=\"The menu at the Plant Cafe Organic changes seasonally to make room for dishes like this summer Cobb salad.\" width=\"1920\" height=\"1422\" class=\"size-full wp-image-121188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-800x593.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-768x569.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-1020x755.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-1180x874.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-960x711.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-240x178.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-375x278.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-520x385.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu at the Plant Cafe Organic changes seasonally to make room for dishes like this summer Cobb salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://theplantcafe.com/\">\u003cstrong>The Plant Cafe Organic\u003c/strong>\u003c/a>\u003cbr>\nVarious locations in San Francisco and Mill Valley [\u003ca href=\"https://goo.gl/XKekUc\">Map\u003c/a>]\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/theplantcafeorganic/\">The Plant Cafe Organic\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/theplantcafe\">@theplantcafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/theplantcafeorganic/\">@theplantcafeorganic\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Brown Sugar Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121126\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0752.jpg\" alt=\"The gumbo featured smoked chicken and shrimp.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The gumbo featured smoked chicken and shrimp. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Brown Sugar Kitchen\u003c/strong> has big plans for its future. There’s the forthcoming move from West Oakland \u003ca href=\"https://www.bizjournals.com/sanfrancisco/news/2017/06/07/uptown-oakland-restaurants-brown-sugar-bocanova.html\">to Uptown\u003c/a>, and new plans for a smaller spot \u003ca href=\"https://sf.eater.com/2017/9/21/16346774/tanya-holland-brown-sugar-kitchen-ferry-building\">at the Ferry Building\u003c/a>. It’s easy to understand why they’re eager to expand. They’re so beloved that a wait for their weekend brunch--featuring their star dish, chicken and waffles--can stretch into multiple hours.\u003c/p>\n\u003cfigure id=\"attachment_121139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121139\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_07471yj.jpg\" alt=\"Brown Sugar Kitchen reduces their waste through composting with a local farm, and using ingredients in as many dishes as possible.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen reduces their waste through composting with a local farm, and using ingredients in as many dishes as possible. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121125\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0749.jpg\" alt=\"A pork hash exemplified the restaurant's zero waste policies, featuring pork leftover from making other dishes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pork hash exemplified the restaurant's zero waste policies, featuring pork leftover from making other dishes. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to their exemplary food, they’re also focused on reducing the amount of waste they produce. Chef Tanya Holland has committed to a new zero waste initiative, meaning that they’re focused on composting --a nearby community garden gets their food scraps and eggshells-- as well as stretching ingredients as far as they can. That means leftover vegetables from their veggie scramble might find their way into their swamp-colored gumbo, a rich, aromatic mix of vegetables and chilies tangled around shrimp and smoked chicken. Similarly, their hash features pork smoked in house and uses up leftovers from their pulled pork sandwiches. It’s then crisped together with potatoes, peppers and onions and topped with poached eggs for a filling, spicy meal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://brownsugarkitchen.com/\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy [\u003ca href=\"https://goo.gl/maps/tcWQj5Rppik\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-7685\u003cbr>\nHours: Closed Monday; Tue-Sat 7am-3pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen/\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\">@BrownSugarKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>The Perennial\u003c/h2>\n\u003cfigure id=\"attachment_121130\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0884.png\" alt=\"The Perennial has a small fish tank in the restaurant to demonstrate the aquaponic system they use to grow their lettuce.\" width=\"1920\" height=\"1718\" class=\"size-full wp-image-121130\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-160x143.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-800x716.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-768x687.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-1020x913.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-1180x1056.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-960x859.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-240x215.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-375x336.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-520x465.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perennial has a small fish tank in the restaurant to demonstrate the aquaponic system they use to grow their lettuce. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Perennial\u003c/strong> wants to “fight climate change with delicious food and drinks.” This admirable goal is achieved through a \u003ca href=\"http://www.theperennialsf.com/projects/\">variety of creative methods\u003c/a> that go beyond the Bay Area mainstay of “local and organic produce.” They use an aquaponic greenhouse to raise their greens and fish. Their bread isn’t Acme or Tartine, but made in-house from Kernza, a perennial grain that’s better for the soil than wheat. Their meat comes from ranches that use carbon farming, a technique that produces less methane than traditional methods. They’ve received a lot of attention for their efforts--”Did you see the \u003ca href=\"https://www.nytimes.com/2017/09/20/dining/san-francisco-chefs-climate-change.html?mcubz=0\">\u003cem>New York Times\u003c/em> article\u003c/a>?” a beaming server asked the table next to us--and on a recent weeknight, the place was filled with couples on dates and cheerful groups of coworkers.\u003c/p>\n\u003cfigure id=\"attachment_121131\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121131\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0895.jpg\" alt=\"The Perennial's bread is made from Kernza, an alternative to wheat that's better for the soil.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perennial's bread is made from Kernza, an alternative to wheat that's better for the soil. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121132\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0907.png\" alt=\"The restaurant's greens come from an aquaponic farm in West Oakland.\" width=\"1920\" height=\"1436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-800x598.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-768x574.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-1020x763.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-1180x883.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-960x718.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-375x280.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-520x389.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant's greens come from an aquaponic farm in West Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is available as a three or four course meal, but is also available a la carte, our server said. When she found out that my friend and I wanted to order a few dishes and split an entree, she muttered something about needing to order two entrees and OpenTable points as she walked away. (I scoured my reservation email and the website, but didn’t see any such requirement.) Eventually she returned, dumping our dishes on the table. The Kernza bread was hearty and slightly nutty, similar to a levain sourdough. “If I could only eat this bread the rest of my life, I’d be ok with that,” my friend said, and I agreed. The aquaponic greens come from the restaurant's West Oakland greenhouse, and were crisp, delicately dressed in a vinaigrette atop a few dabs of a creamy, avocado based dressing. Our lamb (a note on the menu mentioned that a carbon ranching surcharge would be added to our bill “to reflect the true cost of beef and lamb”) was meltingly tender, surrounded by cauliflower prepared in a variety of methods. Some florets were pickled, others roasted, and the whole arrangement was accompanied by a slick of roasted cauliflower puree, assertively salted and almost cheesy tasting.\u003c/p>\n\u003cfigure id=\"attachment_121133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121133\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0924.png\" alt='The lamb and cauliflower entree included a surcharge to \"reflect the true cost of beef and lamb.\"' width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-520x390.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The lamb and cauliflower entree included a surcharge to \"reflect the true cost of beef and lamb.\" \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.theperennialsf.com/\">\u003cstrong>The Perennial\u003c/strong>\u003c/a>\u003cbr>\n59 9th St [\u003ca href=\"https://goo.gl/maps/jipK63qpecB2\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 500-7788\u003cbr>\nHours: Mon-Sat, 5:30-9pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ThePerennialSF/\">The Perennial\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/theperennialsf\">@theperennialsf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/theperennialsf/\">@theperennialsf\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\n",
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"excerpt": "Want to help the environment? Try of one of these Bay Area restaurants known for their commitment to sustainability—and delicious food.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Bay Area’s commitment to ethical food is almost taken for granted these day, with seemingly every new restaurant touting ingredients and sourcing that would make Michael Pollan proud. But that doesn’t mean that it’s become any less important to focus on sustainable food. Most of us don’t have the power to make the kind of large-scale decisions that affect our food systems the way say, a giant food conglomerate or the government can. But we can choose to buy organic, or select a restaurant that emphasizes sustainability for our Friday night date. Here are just a few of the restaurants in the Bay Area that are trying to create a better world through the growing, selection and preparation of the food they serve. But we know this list is just a sampling of the many great environmentally-friendly restaurants in the area. Did we miss your favorite? Let us know in the comments below.\u003c/p>\n\u003ch2>Fish\u003c/h2>\n\u003cfigure id=\"attachment_121137\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121137\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0993.png\" alt=\"The fish and chips at Fish featured local cod.\" width=\"1920\" height=\"1238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-160x103.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-800x516.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-768x495.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-1020x658.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-1180x761.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-960x619.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-240x155.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-375x242.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0993-520x335.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The fish and chips at Fish featured local cod. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you have a craving for seafood and want to ensure you’re getting a sustainable option, head to Sausalito’s \u003cstrong>Fish.\u003c/strong> Just don’t forget your cash--or a pair of sunglasses. The cash-only restaurant features a selection of casual fish dishes like fish tacos, chowder and tuna melts similar to what you can find at any waterfront restaurant in the Bay Area with one significant difference: all the fish is sustainably sourced, much of it from local fishermen, with the higher prices that come with such conscientiousness. (The combination of casualness and high prices might not be for everyone: if you’re offended by the idea of a $36 crab roll paired with wine from a Mason jar, go elsewhere.)\u003c/p>\n\u003cfigure id=\"attachment_121136\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121136\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0987.png\" alt=\"You can get the fish of the day--here, a rainbow trout--with pasta, salad or as part of a sandwich.\" width=\"1920\" height=\"1295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-160x108.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-800x540.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-768x518.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1020x688.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-1180x796.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-960x648.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-240x162.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-375x253.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0987-520x351.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">You can get the fish of the day--here, a rainbow trout--with pasta, salad or as part of a sandwich. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121134\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-121134 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0945.png\" alt=\"Fish offers a several varieties types of sustainable fish. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0945-520x390.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fish offers a several varieties types of sustainable fish. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For those willing to spend the money, it’s a charming experience. The restaurant overlooks Richardson Bay, so there’s a waterfront view as you enjoy winning renditions of classic dishes like fish and chips--shatteringly crispy, served with plump steak fries and an herbaceous tartar sauce. Their clam chowder is far better than the bowls of cream you get at Pier 39. It’s thinner but boasts a stronger clam flavor, with large pieces of bacon and even larger chunks of potatoes. They also feature several fish of the day, which you can get in a sandwich, with pasta or with a salad. On our visit it was squid, herring and trout. The rainbow trout, \u003ca href=\"https://ww2.kqed.org/quest/2014/02/13/vegetarian-farmed-fish-may-be-key-to-sustainable-aquaculture/\">sustainably farmed from McFarland Springs\u003c/a>, was cooked perfectly, with a hint of char from their wood-fired grill. Atop a bed of greens and paired with a bright vinaigrette, it was an ideal lunch for a sunny Sausalito afternoon.\u003c/p>\n\u003cfigure id=\"attachment_121138\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121138\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_33652.png\" alt=\"Clam chowder from Fish.\" width=\"1920\" height=\"2560\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-160x213.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-800x1067.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-768x1024.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-1020x1360.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-1180x1573.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-960x1280.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-240x320.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-375x500.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_33652-520x693.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clam chowder from Fish. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.331fish.com/\">\u003cstrong>Fish\u003c/strong>\u003c/a>\u003cbr>\n350 Harbor Dr [\u003ca href=\"https://goo.gl/maps/ckHSKgeewGG2\">Map\u003c/a>]\u003cbr>\nSausalito, CA 94965\u003cbr>\nPh: (415) 331-3474\u003cbr>\nHours: Mon-Sun, 11:30m-8:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/Fish-Restaurant-177088469103/\">Fish Restaurant\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/FishinSausalito\">@FishinSausalito\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/fishrestaurantsausalito/\">@fishrestaurantsausalito\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\u003ch2>Vik’s Chaat & Market\u003c/h2>\n\u003cfigure id=\"attachment_121118\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121118\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0604.jpg\" alt=\"Crispy pani puri is just one of the delicious Indian snack foods Vik's offers.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0604-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crispy pani puri is just one of the delicious Indian snack foods Vik's offers. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Every day, people flock to an unassuming part of West Berkeley for the Indian street food at \u003cstrong>Vik’s Chaat\u003c/strong>. For its fans, which range from groups of coworkers out for a birthday lunch to spandex-clad bikers debating the best post-workout meal (a peanut butter sandwich, one argued), the draw is the restaurant's mix of entrees and smaller dishes.\u003c/p>\n\u003cfigure id=\"attachment_121120\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121120\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0636.jpg\" alt=\"If you get the lunch special at Vik's, you'll receive a tray heavy with a variety of delicious sides.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0636-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">If you get the lunch special at Vik's, you'll receive a tray heavy with a variety of delicious sides. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121119\" class=\"wp-caption aligncenter\" style=\"max-width: 1925px\">\u003cimg class=\"size-full wp-image-121119\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0626.jpg\" alt=\"The rapidly-deflating cholle bhature makes a perfect vehicle for scooping up chana masala.\" width=\"1925\" height=\"1444\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626.jpg 1925w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0626-520x390.jpg 520w\" sizes=\"(max-width: 1925px) 100vw, 1925px\">\u003cfigcaption class=\"wp-caption-text\">The rapidly-deflating cholle bhature makes a perfect vehicle for scooping up chana masala. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You can get a lunch special, where you’ll be presented with heavy tray of well-seasoned lamb (or chicken or fish if that’s your preference) served with rice, chapati, dal, achar, raita and papad. Or you can get a variety of smaller dishes to share, like the crunchy pani puri--a deep fried puff filled with chickpeas, just waiting to be filled with the accompanying mint water or a dollop of tamarind chutney. And there’s the drama of the cholle bhature--labeled on the menu as “the big puffy thing”-- which comes out towering and slowly deflates so you’re able to rip a piece off and top it with chana masala. But what most people don’t know is the restaurant is also a model of sustainability. Sure, they have separate trash cans for composting, but the building itself boasts \u003ca href=\"http://vikschaat.com/green-features/\">several eco-friendly touches\u003c/a>: it relies on skylights for cooling, instead of air conditioning; the wooden benches and wainscoting are recycled from a San Francisco gym; and part of the building’s outside was made from sand.\u003c/p>\n\u003cfigure id=\"attachment_121121\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121121\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0657.jpg\" alt=\"Popular Indian restaurant Vik's is housed in a building with several sustainable features, including skylights to moderate temperature instead of air conditioning.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0657-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Popular Indian restaurant Vik's is housed in a building with several sustainable features, including skylights to moderate temperature instead of air conditioning. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://vikschaat.com/\">\u003cstrong>Vik’s Chaat & Market\u003c/strong>\u003c/a>\u003cbr>\n2390 Fourth St [\u003ca href=\"https://goo.gl/maps/QZhbkHpF1G82\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94710\u003cbr>\nPh: (510) 644-4432\u003cbr>\nHours: Mon-Thu, 11am-6pm; Fri-Sun, 11am-8pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ViksChaat/\">Vik’s Chaat\u003c/a>\u003c/p>\n\u003ch2>The Plant Cafe Organic\u003c/h2>\n\u003cfigure id=\"attachment_121127\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121127\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0844.jpg\" alt=\"Every ingredient at the Plant Cafe, including the condiments, are organic.\" width=\"1920\" height=\"1153\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-160x96.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-800x480.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-768x461.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-1020x613.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-1180x709.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-960x577.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-240x144.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-375x225.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0844-520x312.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Every ingredient at the Plant Cafe, including the condiments, are organic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The inclusion of “organic” in the name is the first tip off that the Bay Area fast casual restaurant chain The \u003cstrong>Plant Cafe Organic\u003c/strong>, with six locations scattered around San Francisco and Mill Valley, is committed to sustainability. And indeed, they are, with 100% of the restaurant's ingredients coming from organic sources. Even the condiments--ketchup, mustard, hot sauce--are organic. Their menu includes lots of healthy options like grain bowls, meal-worthy salads and smoothies (on my visit, many besuited Financial District workers were happily slurping tumblers of green liquids) but there’s also less wholesome options. A fried chicken sandwich was appropriately crispy, topped with a pile of crunchy, mildly spicy slaw. The restaurant also changes seasonally. Their summer cobb had all the best parts of the original--egg, blue cheese, avocado--but with an added crunch from roasted chickpeas and green beans and a freshness from a zingy lemon flax vinaigrette.\u003c/p>\n\u003cfigure id=\"attachment_121129\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121129\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0862.png\" alt=\"A crispy fried chicken sandwich with the soup of the day from the Plant Cafe Organic.\" width=\"1920\" height=\"1295\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-160x108.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-800x540.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-768x518.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-1020x688.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-1180x796.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-960x648.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-240x162.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-375x253.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0862-520x351.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A crispy fried chicken sandwich with the soup of the day from the Plant Cafe Organic. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121188\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_0858.jpg\" alt=\"The menu at the Plant Cafe Organic changes seasonally to make room for dishes like this summer Cobb salad.\" width=\"1920\" height=\"1422\" class=\"size-full wp-image-121188\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-160x119.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-800x593.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-768x569.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-1020x755.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-1180x874.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-960x711.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-240x178.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-375x278.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_0858-520x385.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The menu at the Plant Cafe Organic changes seasonally to make room for dishes like this summer Cobb salad. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://theplantcafe.com/\">\u003cstrong>The Plant Cafe Organic\u003c/strong>\u003c/a>\u003cbr>\nVarious locations in San Francisco and Mill Valley [\u003ca href=\"https://goo.gl/XKekUc\">Map\u003c/a>]\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/theplantcafeorganic/\">The Plant Cafe Organic\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/theplantcafe\">@theplantcafe\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/theplantcafeorganic/\">@theplantcafeorganic\u003c/a>\u003cbr>\nPrice range: $$ (Entrees $11-$17)\u003c/p>\n\u003ch2>Brown Sugar Kitchen\u003c/h2>\n\u003cfigure id=\"attachment_121126\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121126\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0752.jpg\" alt=\"The gumbo featured smoked chicken and shrimp.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0752-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The gumbo featured smoked chicken and shrimp. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Brown Sugar Kitchen\u003c/strong> has big plans for its future. There’s the forthcoming move from West Oakland \u003ca href=\"https://www.bizjournals.com/sanfrancisco/news/2017/06/07/uptown-oakland-restaurants-brown-sugar-bocanova.html\">to Uptown\u003c/a>, and new plans for a smaller spot \u003ca href=\"https://sf.eater.com/2017/9/21/16346774/tanya-holland-brown-sugar-kitchen-ferry-building\">at the Ferry Building\u003c/a>. It’s easy to understand why they’re eager to expand. They’re so beloved that a wait for their weekend brunch--featuring their star dish, chicken and waffles--can stretch into multiple hours.\u003c/p>\n\u003cfigure id=\"attachment_121139\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121139\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_07471yj.jpg\" alt=\"Brown Sugar Kitchen reduces their waste through composting with a local farm, and using ingredients in as many dishes as possible.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_07471yj-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Brown Sugar Kitchen reduces their waste through composting with a local farm, and using ingredients in as many dishes as possible. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121125\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0749.jpg\" alt=\"A pork hash exemplified the restaurant's zero waste policies, featuring pork leftover from making other dishes.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0749-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A pork hash exemplified the restaurant's zero waste policies, featuring pork leftover from making other dishes. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to their exemplary food, they’re also focused on reducing the amount of waste they produce. Chef Tanya Holland has committed to a new zero waste initiative, meaning that they’re focused on composting --a nearby community garden gets their food scraps and eggshells-- as well as stretching ingredients as far as they can. That means leftover vegetables from their veggie scramble might find their way into their swamp-colored gumbo, a rich, aromatic mix of vegetables and chilies tangled around shrimp and smoked chicken. Similarly, their hash features pork smoked in house and uses up leftovers from their pulled pork sandwiches. It’s then crisped together with potatoes, peppers and onions and topped with poached eggs for a filling, spicy meal.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://brownsugarkitchen.com/\">\u003cstrong>Brown Sugar Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2534 Mandela Pkwy [\u003ca href=\"https://goo.gl/maps/tcWQj5Rppik\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 839-7685\u003cbr>\nHours: Closed Monday; Tue-Sat 7am-3pm; Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/brownsugarkitchen/\">Brown Sugar Kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BrownSugarKitch\">@BrownSugarKitch\u003c/a>\u003cbr>\nPrice Range: $$ Entrees ($11-$17)\u003c/p>\n\u003ch2>The Perennial\u003c/h2>\n\u003cfigure id=\"attachment_121130\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0884.png\" alt=\"The Perennial has a small fish tank in the restaurant to demonstrate the aquaponic system they use to grow their lettuce.\" width=\"1920\" height=\"1718\" class=\"size-full wp-image-121130\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-160x143.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-800x716.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-768x687.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-1020x913.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-1180x1056.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-960x859.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-240x215.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-375x336.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0884-520x465.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perennial has a small fish tank in the restaurant to demonstrate the aquaponic system they use to grow their lettuce. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Perennial\u003c/strong> wants to “fight climate change with delicious food and drinks.” This admirable goal is achieved through a \u003ca href=\"http://www.theperennialsf.com/projects/\">variety of creative methods\u003c/a> that go beyond the Bay Area mainstay of “local and organic produce.” They use an aquaponic greenhouse to raise their greens and fish. Their bread isn’t Acme or Tartine, but made in-house from Kernza, a perennial grain that’s better for the soil than wheat. Their meat comes from ranches that use carbon farming, a technique that produces less methane than traditional methods. They’ve received a lot of attention for their efforts--”Did you see the \u003ca href=\"https://www.nytimes.com/2017/09/20/dining/san-francisco-chefs-climate-change.html?mcubz=0\">\u003cem>New York Times\u003c/em> article\u003c/a>?” a beaming server asked the table next to us--and on a recent weeknight, the place was filled with couples on dates and cheerful groups of coworkers.\u003c/p>\n\u003cfigure id=\"attachment_121131\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121131\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0895.jpg\" alt=\"The Perennial's bread is made from Kernza, an alternative to wheat that's better for the soil.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0895-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Perennial's bread is made from Kernza, an alternative to wheat that's better for the soil. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121132\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121132\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0907.png\" alt=\"The restaurant's greens come from an aquaponic farm in West Oakland.\" width=\"1920\" height=\"1436\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-800x598.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-768x574.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-1020x763.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-1180x883.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-960x718.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-375x280.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0907-520x389.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The restaurant's greens come from an aquaponic farm in West Oakland. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The menu is available as a three or four course meal, but is also available a la carte, our server said. When she found out that my friend and I wanted to order a few dishes and split an entree, she muttered something about needing to order two entrees and OpenTable points as she walked away. (I scoured my reservation email and the website, but didn’t see any such requirement.) Eventually she returned, dumping our dishes on the table. The Kernza bread was hearty and slightly nutty, similar to a levain sourdough. “If I could only eat this bread the rest of my life, I’d be ok with that,” my friend said, and I agreed. The aquaponic greens come from the restaurant's West Oakland greenhouse, and were crisp, delicately dressed in a vinaigrette atop a few dabs of a creamy, avocado based dressing. Our lamb (a note on the menu mentioned that a carbon ranching surcharge would be added to our bill “to reflect the true cost of beef and lamb”) was meltingly tender, surrounded by cauliflower prepared in a variety of methods. Some florets were pickled, others roasted, and the whole arrangement was accompanied by a slick of roasted cauliflower puree, assertively salted and almost cheesy tasting.\u003c/p>\n\u003cfigure id=\"attachment_121133\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121133\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0924.png\" alt='The lamb and cauliflower entree included a surcharge to \"reflect the true cost of beef and lamb.\"' width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-160x120.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-800x600.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-768x576.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-1020x765.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-1180x885.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-960x720.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-240x180.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-375x281.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0924-520x390.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The lamb and cauliflower entree included a surcharge to \"reflect the true cost of beef and lamb.\" \u003ccite>(Shelby Pope)\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.theperennialsf.com/\">\u003cstrong>The Perennial\u003c/strong>\u003c/a>\u003cbr>\n59 9th St [\u003ca href=\"https://goo.gl/maps/jipK63qpecB2\">Map\u003c/a>]\u003cbr>\nSan Francisco, CA 94103\u003cbr>\nPh: (415) 500-7788\u003cbr>\nHours: Mon-Sat, 5:30-9pm; Closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ThePerennialSF/\">The Perennial\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/theperennialsf\">@theperennialsf\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/theperennialsf/\">@theperennialsf\u003c/a>\u003cbr>\nPrice range: $$$ (Entrees $18-$24)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "One Man's Quest To Feed A Hungry, Isolated California County",
"title": "One Man's Quest To Feed A Hungry, Isolated California County",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Across the United States, more than one out of every 10 people is \"food insecure,\" which means they don't know where their next meal is coming from. In Trinity County, a sparsely populated area in northwestern California, that number is closer to one in five.\u003c/p>\n\u003cp>Jeff England, director of the Trinity County Food Bank, is trying to change that.\u003c/p>\n\u003cp>The sun has barely come up in the tiny town of Douglas City, Calif. England and two other men are almost done packing a couple of trucks with food.\u003c/p>\n\u003cp>\"We're loaded to the gills,\" he says, pointing to produce like cabbage, white onions and sweet potatoes, along with packaged and canned foods.\u003c/p>\n\u003cp>I hop into the cab of the 20-year-old truck with a rattling refrigeration unit, joining England as he begins his monthly food delivery run to the county's hungriest and most isolated residents. He'll drive 230 miles today, 650 by the end of the week.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"When I make my trip, because of all the twisty, turny roads, I kinda have to take it a little bit easy,\" he says. Too sharp a turn can upend the pallets of food he's carefully packed for today's 10 1/2 hour drive.\u003c/p>\n\u003cp>We pass vehicles that have fallen off the side of the road, abandoned. All around us are thickly-forested mountains, one jagged ridge after another.\u003c/p>\n\u003cp>\"If it was just flattened out completely, with the mountains and everything else, it would be the size of Texas,\" he says.\u003c/p>\n\u003cp>\u003cstrong>\"You just go without\"\u003c/strong>\u003c/p>\n\u003cp>At Solid Rock Church in the town of Hayfork, Calif., more than 50 people line up for food which England cobbles together from a spider's web of local, state and federal programs.\u003c/p>\n\u003cp>Teresia Kirkland is volunteering at this event, but she also collects free food, which she often combines in casseroles.\u003c/p>\n\u003cp>\"Without the food bank you just go without,\" she says. \"I'm on social security, and after you pay all your bills, if you have an emergency — if you have a flat tire or anything that needs to be taken care of — you need to wait till the next month.\"\u003c/p>\n\u003cp>\"That makes for a long month. A long, long month,\" chimes in Glenda Raines.\u003c/p>\n\u003cp>Both women say they used to supplement their budgets by taking items to a recycling center in town, but that's closed now.\u003c/p>\n\u003cp>Raines says that until recently, she and her husband were homeless, camping out by the creek. \"A friend let us stay in a garage made into a little cabin. I don't know how long that's going to last. I'm still considered homeless.\"\u003c/p>\n\u003cp>Raines says she prepares the food she receives on a little propane stove. Her husband, Gary, says he's frustrated that there isn't more senior housing, and that a glut of marijuana growers coming into Hayfork are jacking up rents. He says he worked in the sawmill for 17 years when it was still open. When he broke his back, he retired. Now he gets just over $800 a month in social security.\u003c/p>\n\u003cp>\"Last month I got a $180 ticket for being homeless in the National Forest. I didn't even know that was the law,\" he says, with a slightly bitter laugh.\u003c/p>\n\u003cp>\u003cstrong>Lack of farmland\u003c/strong>\u003c/p>\n\u003cp>Despite the obvious financial struggles of many Trinity County's residents, more than 10 California counties actually have higher poverty rates. But Trinity is one of the state's most food-insecure places. To find out why, I head to what looks like the center of food abundance in Trinity County: the farmers market in Weaverville.\u003c/p>\n\u003cp>Sue Corrigan — who founded the market over 20 years ago — is shopping for zucchini, tomatilloes for salsa, and onions for her husband to make onion rings.\u003c/p>\n\u003cfigure id=\"attachment_121177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/img_7502-55673d46932d2d6dcbf0b84f10e65c04e25dcf71-e1507056524521.jpg\" alt=\"Sue Corrigan manages the farmers market in Weaverville, Calif., where only one Trinity County man is among the farmers selling produce and prepared foods.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121177\">\u003cfigcaption class=\"wp-caption-text\">Sue Corrigan manages the farmers market in Weaverville, Calif., where only one Trinity County man is among the farmers selling produce and prepared foods. \u003ccite>(Lisa Morehouse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As she points to one vendor, Corrigan says something surprising: \"This next farmer is our only farmer in the Weaverville area.\" That farmer is the only local of about 10 who are selling produce here.\u003c/p>\n\u003cp>Corrigan, whose family had farmland here starting in the 1830s, says that years ago, much of the potential land was taken out of commission. In the 1950s, \"The government was taking our land,\" she says, to build the Trinity Dam, which sends water to Central and Southern California.\u003c/p>\n\u003cp>\"One of our last areas that was open enough to do farming, and they buried it with a lake,\" she says, wistfully.\u003c/p>\n\u003cp>It's all about priorities, Corrigan says.\u003c/p>\n\u003cp>\"We've had three different rushes: First the gold rush, second the timber rush, and now the marijuana rush, which is called the green rush. The focus has been on other industries and not a food-sustainable industry.\"\u003c/p>\n\u003cp>\u003cstrong>An isolated county\u003c/strong>\u003c/p>\n\u003cp>One more explanation for Trinity's food insecurity? Isolation.\u003c/p>\n\u003cp>England maneuvers around potholes to get to the most remote drop-off point today. He says that last winter, he defied state highway workers and drove over a closed, snow-covered road to deliver food to people who'd been stuck for months.\u003c/p>\n\u003cp>\"I said, 'I have to go.' I slipped, lost traction, gained traction,\" he remembers. \"I just knew they needed the food so I decided to take the chance and I made it.\"\u003c/p>\n\u003cp>\"That takes a lot of guts,\" says Lauren Turner. She's come to the food drop-off at the volunteer fire department in the tiny town of Zenia.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"Coming up the back of the mountain, they call it Refrigerator Alley for a reason,\" she says. \"It gets pretty slick. So, we're grateful. It's not easy up here.\"\u003c/p>\n\u003cp>\u003cstrong>As for grocery shopping?\u003c/strong>\u003c/p>\n\u003cp>\"Usually it's 100 miles in any direction from here to a large town,\" says Turner. That's more than a two-hour drive, which she makes only once a month. In between, she relies on the Food Bank delivery.\u003c/p>\n\u003cp>\"We keep the canned good for times when we can't get off the hill, and the fresh food, I get imaginative,\" she says. \"I like to take the veggies and cook them in fruit juice and then I like to put fish on top of them the last 15-20 minutes. Sometime we get frozen fish, so I make a lot of one-pot meals.\"\u003c/p>\n\u003cp>England says he and his team have more than doubled the amount of food they're bringing into Trinity County in the last year. The Food Bank and \u003ca href=\"https://www.trinitycountyfoodbank.com/\">Trinity County Food Assistance\u003c/a> deliver one bag or box of food to 2,500 households each month. That's 20 percent of the county.\u003c/p>\n\u003cp>England says the community here is incredibly supportive, but some people have complained that the food bank just enables drug-addicted or homeless people.\u003c/p>\n\u003cp>\"We don't judge people, and those druggies have kids. The kids might not get food normally,\" England says, but if the food bank provides, then they do.\u003c/p>\n\u003cp>\"I mean, if you're hungry, you're hungry. I don't care who you are. You're black, white, Indian, Mexican, fat, skinny, or from out of the county. If you're hungry, you're hungry.\"\u003c/p>\n\u003cp>That's an attitude that comes from personal experience. England says he's been out of work before. \"And I've struggled in the past, a long time ago, with some addiction problems. It just felt so good to be able to go to a place when you're hungry.\"\u003c/p>\n\u003cp>He remembers that first meal in a soup kitchen.\u003c/p>\n\u003cp>\"It was in a church. It was spaghetti, garlic bread and a salad,\" and they sent him and others home with cans of soup and chili.\u003c/p>\n\u003cp>\"A lot of people don't know what it is to be hungry,\" he explains. \"It's a horrible feeling. You're weak. You can't do anything. You don't have any ambitions. I'm so happy to be able to turn the table,\" he says, and help the people whose shoes he's been in before.\u003c/p>\n\u003cp>\u003cem>This piece was produced in collaboration with the\u003ca href=\"http://thefern.org/\"> Food & Environment Reporting Network\u003c/a>, a non-profit, investigative news organization. Ariel Plotnick helped with research and reporting for this piece. A broadcast version of this story aired on NPR's Here & Now.\u003cbr>\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "The harsh terrain lacks farmland. And the nearest large grocery store is 100 miles away with sometimes no way to get there. So more residents have come to rely on Jeff England's food bank delivery.",
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"description": "The harsh terrain lacks farmland. And the nearest large grocery store is 100 miles away with sometimes no way to get there. So more residents have come to rely on Jeff England's food bank delivery.",
"title": "One Man's Quest To Feed A Hungry, Isolated California County | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Across the United States, more than one out of every 10 people is \"food insecure,\" which means they don't know where their next meal is coming from. In Trinity County, a sparsely populated area in northwestern California, that number is closer to one in five.\u003c/p>\n\u003cp>Jeff England, director of the Trinity County Food Bank, is trying to change that.\u003c/p>\n\u003cp>The sun has barely come up in the tiny town of Douglas City, Calif. England and two other men are almost done packing a couple of trucks with food.\u003c/p>\n\u003cp>\"We're loaded to the gills,\" he says, pointing to produce like cabbage, white onions and sweet potatoes, along with packaged and canned foods.\u003c/p>\n\u003cp>I hop into the cab of the 20-year-old truck with a rattling refrigeration unit, joining England as he begins his monthly food delivery run to the county's hungriest and most isolated residents. He'll drive 230 miles today, 650 by the end of the week.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"When I make my trip, because of all the twisty, turny roads, I kinda have to take it a little bit easy,\" he says. Too sharp a turn can upend the pallets of food he's carefully packed for today's 10 1/2 hour drive.\u003c/p>\n\u003cp>We pass vehicles that have fallen off the side of the road, abandoned. All around us are thickly-forested mountains, one jagged ridge after another.\u003c/p>\n\u003cp>\"If it was just flattened out completely, with the mountains and everything else, it would be the size of Texas,\" he says.\u003c/p>\n\u003cp>\u003cstrong>\"You just go without\"\u003c/strong>\u003c/p>\n\u003cp>At Solid Rock Church in the town of Hayfork, Calif., more than 50 people line up for food which England cobbles together from a spider's web of local, state and federal programs.\u003c/p>\n\u003cp>Teresia Kirkland is volunteering at this event, but she also collects free food, which she often combines in casseroles.\u003c/p>\n\u003cp>\"Without the food bank you just go without,\" she says. \"I'm on social security, and after you pay all your bills, if you have an emergency — if you have a flat tire or anything that needs to be taken care of — you need to wait till the next month.\"\u003c/p>\n\u003cp>\"That makes for a long month. A long, long month,\" chimes in Glenda Raines.\u003c/p>\n\u003cp>Both women say they used to supplement their budgets by taking items to a recycling center in town, but that's closed now.\u003c/p>\n\u003cp>Raines says that until recently, she and her husband were homeless, camping out by the creek. \"A friend let us stay in a garage made into a little cabin. I don't know how long that's going to last. I'm still considered homeless.\"\u003c/p>\n\u003cp>Raines says she prepares the food she receives on a little propane stove. Her husband, Gary, says he's frustrated that there isn't more senior housing, and that a glut of marijuana growers coming into Hayfork are jacking up rents. He says he worked in the sawmill for 17 years when it was still open. When he broke his back, he retired. Now he gets just over $800 a month in social security.\u003c/p>\n\u003cp>\"Last month I got a $180 ticket for being homeless in the National Forest. I didn't even know that was the law,\" he says, with a slightly bitter laugh.\u003c/p>\n\u003cp>\u003cstrong>Lack of farmland\u003c/strong>\u003c/p>\n\u003cp>Despite the obvious financial struggles of many Trinity County's residents, more than 10 California counties actually have higher poverty rates. But Trinity is one of the state's most food-insecure places. To find out why, I head to what looks like the center of food abundance in Trinity County: the farmers market in Weaverville.\u003c/p>\n\u003cp>Sue Corrigan — who founded the market over 20 years ago — is shopping for zucchini, tomatilloes for salsa, and onions for her husband to make onion rings.\u003c/p>\n\u003cfigure id=\"attachment_121177\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/img_7502-55673d46932d2d6dcbf0b84f10e65c04e25dcf71-e1507056524521.jpg\" alt=\"Sue Corrigan manages the farmers market in Weaverville, Calif., where only one Trinity County man is among the farmers selling produce and prepared foods.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-121177\">\u003cfigcaption class=\"wp-caption-text\">Sue Corrigan manages the farmers market in Weaverville, Calif., where only one Trinity County man is among the farmers selling produce and prepared foods. \u003ccite>(Lisa Morehouse)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As she points to one vendor, Corrigan says something surprising: \"This next farmer is our only farmer in the Weaverville area.\" That farmer is the only local of about 10 who are selling produce here.\u003c/p>\n\u003cp>Corrigan, whose family had farmland here starting in the 1830s, says that years ago, much of the potential land was taken out of commission. In the 1950s, \"The government was taking our land,\" she says, to build the Trinity Dam, which sends water to Central and Southern California.\u003c/p>\n\u003cp>\"One of our last areas that was open enough to do farming, and they buried it with a lake,\" she says, wistfully.\u003c/p>\n\u003cp>It's all about priorities, Corrigan says.\u003c/p>\n\u003cp>\"We've had three different rushes: First the gold rush, second the timber rush, and now the marijuana rush, which is called the green rush. The focus has been on other industries and not a food-sustainable industry.\"\u003c/p>\n\u003cp>\u003cstrong>An isolated county\u003c/strong>\u003c/p>\n\u003cp>One more explanation for Trinity's food insecurity? Isolation.\u003c/p>\n\u003cp>England maneuvers around potholes to get to the most remote drop-off point today. He says that last winter, he defied state highway workers and drove over a closed, snow-covered road to deliver food to people who'd been stuck for months.\u003c/p>\n\u003cp>\"I said, 'I have to go.' I slipped, lost traction, gained traction,\" he remembers. \"I just knew they needed the food so I decided to take the chance and I made it.\"\u003c/p>\n\u003cp>\"That takes a lot of guts,\" says Lauren Turner. She's come to the food drop-off at the volunteer fire department in the tiny town of Zenia.\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"Coming up the back of the mountain, they call it Refrigerator Alley for a reason,\" she says. \"It gets pretty slick. So, we're grateful. It's not easy up here.\"\u003c/p>\n\u003cp>\u003cstrong>As for grocery shopping?\u003c/strong>\u003c/p>\n\u003cp>\"Usually it's 100 miles in any direction from here to a large town,\" says Turner. That's more than a two-hour drive, which she makes only once a month. In between, she relies on the Food Bank delivery.\u003c/p>\n\u003cp>\"We keep the canned good for times when we can't get off the hill, and the fresh food, I get imaginative,\" she says. \"I like to take the veggies and cook them in fruit juice and then I like to put fish on top of them the last 15-20 minutes. Sometime we get frozen fish, so I make a lot of one-pot meals.\"\u003c/p>\n\u003cp>England says he and his team have more than doubled the amount of food they're bringing into Trinity County in the last year. The Food Bank and \u003ca href=\"https://www.trinitycountyfoodbank.com/\">Trinity County Food Assistance\u003c/a> deliver one bag or box of food to 2,500 households each month. That's 20 percent of the county.\u003c/p>\n\u003cp>England says the community here is incredibly supportive, but some people have complained that the food bank just enables drug-addicted or homeless people.\u003c/p>\n\u003cp>\"We don't judge people, and those druggies have kids. The kids might not get food normally,\" England says, but if the food bank provides, then they do.\u003c/p>\n\u003cp>\"I mean, if you're hungry, you're hungry. I don't care who you are. You're black, white, Indian, Mexican, fat, skinny, or from out of the county. If you're hungry, you're hungry.\"\u003c/p>\n\u003cp>That's an attitude that comes from personal experience. England says he's been out of work before. \"And I've struggled in the past, a long time ago, with some addiction problems. It just felt so good to be able to go to a place when you're hungry.\"\u003c/p>\n\u003cp>He remembers that first meal in a soup kitchen.\u003c/p>\n\u003cp>\"It was in a church. It was spaghetti, garlic bread and a salad,\" and they sent him and others home with cans of soup and chili.\u003c/p>\n\u003cp>\"A lot of people don't know what it is to be hungry,\" he explains. \"It's a horrible feeling. You're weak. You can't do anything. You don't have any ambitions. I'm so happy to be able to turn the table,\" he says, and help the people whose shoes he's been in before.\u003c/p>\n\u003cp>\u003cem>This piece was produced in collaboration with the\u003ca href=\"http://thefern.org/\"> Food & Environment Reporting Network\u003c/a>, a non-profit, investigative news organization. Ariel Plotnick helped with research and reporting for this piece. A broadcast version of this story aired on NPR's Here & Now.\u003cbr>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "The Taming Of The Brew: How Sour Beer Is Driving A Microbial Gold Rush",
"title": "The Taming Of The Brew: How Sour Beer Is Driving A Microbial Gold Rush",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Whether it's food production, medical microbiology or alcohol-fermentation, one yeast genus holds a near monopoly on research: \u003cem>Saccharomyces\u003c/em>.\u003c/p>\n\u003cp>It's \"the most well-studied organism in history,\" according to Indiana University's Matthew Bochman, a microbiologist specializing in the research of new bacteria and yeast for beer-brewing.\u003c/p>\n\u003cp>By comparison, we know little about other yeasts. However, an ancient type of beer that continues to grow more popular in America's craft brew scene has sparked a scientific race to unearth and tame new wild yeasts and long-maligned bacteria, which could have wide-ranging implications for other fields.\u003c/p>\n\u003cp>Sour beer's story starts with Belgium's ancient lambic brewing technique: Wort, the sweet liquid extracted from grain mash, is left in an open vat. Bacteria and yeast from the brew room's wooden ceilings and the Senne Valley air seed the wort before brewers ferment it for up to three years in former wine barrels scrubbed of harsh, bitter tannins. There, slow oxygen diffusion imparts sherry characteristics and softens bitterness. Aromatic compounds leave notes of rose, vanilla and caramelization.\u003c/p>\n\u003cp>To take some of the guesswork and mysticism out of this process, a few years ago scientists characterized the procession of bacteria and yeast — that is, the microbiome — of these brews. They found that while \u003cem>Sacc\u003c/em>.\u003cem> \u003c/em>makes most of the alcohol, so-called \u003cem>Brettanomyces \u003c/em>yeasts and \u003cem>Lactobacillus \u003c/em>bacteria — which normal brewers consider spoilage organisms, but that sour beer circles have nicknamed \"Bretts\" and \"Lactos\" — contribute the lactic acid that gives sour beer its flavor.\u003c/p>\n\u003cfigure id=\"attachment_121156\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f.jpg\" alt=\"Colonies of yeast that are capable of making sour beer grow in a Petri dish.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-121156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Colonies of yeast that are capable of making sour beer grow in a Petri dish. \u003ccite>(Anne A. Madden)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nevertheless, lambic brewing is fickle. Brewers hesitate to replace worn panels on the ceiling of the fermentation room for fear of throwing off a batch's flavor. To avoid using potentially taste-altering chemicals, flies attracted to the wort are controlled with an \u003ca href=\"http://allaboutbeer.com/article/in-search-of-lambic/\">army of spiders\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In America's $55 billion craft brew scene, small brewers\u003cstrong> \u003c/strong>can't recreate the exact microbial environment used by Belgian lambic-style brewers, but they do \"have the freedom to make a small batch of [sour] beer and see how it's accepted,\" says Virginia Commonwealth University's \u003ca href=\"https://egr.vcu.edu/directory/stephenfong/\">Stephen Fong\u003c/a>, who's working to identify new potential brewing yeasts.\u003c/p>\n\u003cp>So, with sour beer becoming a rising star, brewers are partnering with microbiologists like Fong and his wife, \u003ca href=\"http://www.rmc.edu/departments/biology/faculty/dr-grace-lim-fong\">Grace\u003c/a>, to find (or \"bioprospect\") new brewing yeasts and bacteria from strange places — or isolate long-maligned stowaways in the \u003ca href=\"http://www.biorxiv.org/content/early/2017/06/15/150722\">microbiome\u003c/a> of sour beers and aging \u003ca href=\"https://msudenver.edu/media/content/appliedlearningcenter/undergraduateresearchprogram/conference/2017%20URC%20Program%20-%20FINALw-Cover.pdf\">barrels\u003c/a>.\u003c/p>\n\u003cp>According to Fong, American brewers typically split sour brewing into two parts: primary and secondary fermentation. During the former, yeast ferments the wort's sugar into alcohol. \"For that, we need something that creates ethanol.\"\u003c/p>\n\u003cp>There are a lot of variables to consider in finding an ethanol-producing yeast, says Bochman. Potential yeasts must work within a narrow temperature range, and produce ethanol as well\u003cstrong> \u003c/strong>as a complex array of flavorful and aromatic compounds, he explains.\u003c/p>\n\u003cp>\"Secondary fermentation is where you produce organic acids and stuff like that, which give it sourness,\" says Fong. Here, there are way more variables, even with a simple question like: Do you want to sour a beer with bacteria or yeast?\u003c/p>\n\u003cp>Many sour beers are quite strong for bacteria, says Bochman, \"so you need something that will tolerate that much ethanol.\" In exchange for your troubles, according to Grace Fong, \"lactos will do their job really quickly,\" and some can even brew probiotic beers. But bacteria are nature's favorite infection agent, and your new, resilient bacteria could easily contaminate non-sour beer brewing equipment.\u003c/p>\n\u003cp>Conversely, souring yeast are more resistant to alcohol and hops, allowing for stronger, hoppier beers. Many also produce a wider array of byproducts, notes Grace Fong, which add to the complexity of the beer. But \"A lot of wild yeasts ... don't want to coexist,\" says Bochman, and of those that do, you need one that's going to be acid-tolerant.\u003c/p>\n\u003cp>Trial and error abounds. \"We've worked with 54 different species from 24 genera,\" Bochman says, to \u003ca href=\"http://www.biorxiv.org/content/early/2017/07/28/121103\">find five\u003c/a> yeasts capable of souring beers. Nevertheless, each new microbe — whether isolated from the microbiome of the Jamestown historical site, or some guy's \u003ca href=\"http://mentalfloss.com/article/52658/beer-was-brewed-using-yeast-grown-beard\">beard \u003c/a>— expands sour beers' flavor palette and allows craft brewers to work with entirely new compounds.\u003c/p>\n\u003cfigure id=\"attachment_121161\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85.jpg\" alt=\"Souring yeast are more resistant to alcohol and hops, allowing for stronger, hoppier beers.\" width=\"1600\" height=\"907\" class=\"size-full wp-image-121161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85-160x91.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85-800x454.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85-768x435.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85-1020x578.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85-1180x669.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85-960x544.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85-240x136.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85-375x213.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85-520x295.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Souring yeast are more resistant to alcohol and hops, allowing for stronger, hoppier beers. \u003ccite>(Matt Bochman, Indiana University)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Moreover, sour beer microbiologists may soon consider modifying novel\u003cstrong> \u003c/strong>yeast and bacteria, brewing microbes considered wild\u003cstrong> \u003c/strong>today, to produce specific flavor compounds and antioxidants. \"The technology is already there,\" says Bochman. \"You could conceivably engineer a lactobacillus to be hop tolerant ... [or] species of yeasts to become alcohol tolerant.\" And for brews in which organisms are filtered out, the final beer wouldn't be a GMO.\u003c/p>\n\u003cp>In its American reinvention, sour beer has allowed microbiologists an opportunity to find new souring microbes with applications that could extend beyond simply beer. Many of the yeasts and bacteria — and the compounds they produce — being studied for sour brewing have potential applications in manufacturing \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S1687850714000314\">biodegradable\u003c/a> \u003ca href=\"https://www.researchgate.net/publication/292990722_Lactic_acid_applications_in_pharmaceutical_and_cosmeceutical_industries\">plastics\u003c/a>, \u003ca href=\"https://microbialcellfactories.biomedcentral.com/articles/10.1186/s12934-017-0693-x\">biofuel\u003c/a>, \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0039606016000428\">drug delivery\u003c/a> systems, \u003ca href=\"https://link.springer.com/chapter/10.1007%2F978-981-10-2621-8_7\">antimicrobial substances\u003c/a>, breaking down pollutants and antibiotics, and advancing \u003ca href=\"https://link.springer.com/chapter/10.1007/978-981-10-2621-8_8/fulltext.html\">gene\u003c/a> and \u003ca href=\"https://link.springer.com/chapter/10.1007/978-981-10-2621-8_9\">protein\u003c/a> expression research.\u003c/p>\n\u003cp>For now, the largest impact of this sour microbial gold rush is storytelling.\u003c/p>\n\u003cp>\"People are really excited about understanding what hops their beer was made from,\" says Anne Madden, a bioprospecting microbiologist at North Carolina State University's Robb Dunn lab. \"In the very near future, you're going to see consumers asking what yeast their beer was made with.\" Every brew with a new microbe tells a microbial drama that appeals to aficionados and communicates science.\u003c/p>\n\u003cp>Bochman, for example, uses sour brewing as a \"rubber bullet\" to train students who'll transfer their skills to isolating pathogens. \"If they drop a sample on the floor, or ruin an experiment, it's not $2,000 down the drain. You're not screwing up some cancer cell line. You just spilled a beer.\"\u003c/p>\n\u003cp>Put simply, microbes are the new terroir — one that, thanks to sour beer, tells a more educational story than the same old \u003cem>Saccharomyces\u003c/em> tale.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \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>Whether it's food production, medical microbiology or alcohol-fermentation, one yeast genus holds a near monopoly on research: \u003cem>Saccharomyces\u003c/em>.\u003c/p>\n\u003cp>It's \"the most well-studied organism in history,\" according to Indiana University's Matthew Bochman, a microbiologist specializing in the research of new bacteria and yeast for beer-brewing.\u003c/p>\n\u003cp>By comparison, we know little about other yeasts. However, an ancient type of beer that continues to grow more popular in America's craft brew scene has sparked a scientific race to unearth and tame new wild yeasts and long-maligned bacteria, which could have wide-ranging implications for other fields.\u003c/p>\n\u003cp>Sour beer's story starts with Belgium's ancient lambic brewing technique: Wort, the sweet liquid extracted from grain mash, is left in an open vat. Bacteria and yeast from the brew room's wooden ceilings and the Senne Valley air seed the wort before brewers ferment it for up to three years in former wine barrels scrubbed of harsh, bitter tannins. There, slow oxygen diffusion imparts sherry characteristics and softens bitterness. Aromatic compounds leave notes of rose, vanilla and caramelization.\u003c/p>\n\u003cp>To take some of the guesswork and mysticism out of this process, a few years ago scientists characterized the procession of bacteria and yeast — that is, the microbiome — of these brews. They found that while \u003cem>Sacc\u003c/em>.\u003cem> \u003c/em>makes most of the alcohol, so-called \u003cem>Brettanomyces \u003c/em>yeasts and \u003cem>Lactobacillus \u003c/em>bacteria — which normal brewers consider spoilage organisms, but that sour beer circles have nicknamed \"Bretts\" and \"Lactos\" — contribute the lactic acid that gives sour beer its flavor.\u003c/p>\n\u003cfigure id=\"attachment_121156\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f.jpg\" alt=\"Colonies of yeast that are capable of making sour beer grow in a Petri dish.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-121156\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/insect_yeast1_custom-49112f5827dd4575c3d1eb9bd9499b0a9d1e7b7f-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Colonies of yeast that are capable of making sour beer grow in a Petri dish. \u003ccite>(Anne A. Madden)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Nevertheless, lambic brewing is fickle. Brewers hesitate to replace worn panels on the ceiling of the fermentation room for fear of throwing off a batch's flavor. To avoid using potentially taste-altering chemicals, flies attracted to the wort are controlled with an \u003ca href=\"http://allaboutbeer.com/article/in-search-of-lambic/\">army of spiders\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In America's $55 billion craft brew scene, small brewers\u003cstrong> \u003c/strong>can't recreate the exact microbial environment used by Belgian lambic-style brewers, but they do \"have the freedom to make a small batch of [sour] beer and see how it's accepted,\" says Virginia Commonwealth University's \u003ca href=\"https://egr.vcu.edu/directory/stephenfong/\">Stephen Fong\u003c/a>, who's working to identify new potential brewing yeasts.\u003c/p>\n\u003cp>So, with sour beer becoming a rising star, brewers are partnering with microbiologists like Fong and his wife, \u003ca href=\"http://www.rmc.edu/departments/biology/faculty/dr-grace-lim-fong\">Grace\u003c/a>, to find (or \"bioprospect\") new brewing yeasts and bacteria from strange places — or isolate long-maligned stowaways in the \u003ca href=\"http://www.biorxiv.org/content/early/2017/06/15/150722\">microbiome\u003c/a> of sour beers and aging \u003ca href=\"https://msudenver.edu/media/content/appliedlearningcenter/undergraduateresearchprogram/conference/2017%20URC%20Program%20-%20FINALw-Cover.pdf\">barrels\u003c/a>.\u003c/p>\n\u003cp>According to Fong, American brewers typically split sour brewing into two parts: primary and secondary fermentation. During the former, yeast ferments the wort's sugar into alcohol. \"For that, we need something that creates ethanol.\"\u003c/p>\n\u003cp>There are a lot of variables to consider in finding an ethanol-producing yeast, says Bochman. Potential yeasts must work within a narrow temperature range, and produce ethanol as well\u003cstrong> \u003c/strong>as a complex array of flavorful and aromatic compounds, he explains.\u003c/p>\n\u003cp>\"Secondary fermentation is where you produce organic acids and stuff like that, which give it sourness,\" says Fong. Here, there are way more variables, even with a simple question like: Do you want to sour a beer with bacteria or yeast?\u003c/p>\n\u003cp>Many sour beers are quite strong for bacteria, says Bochman, \"so you need something that will tolerate that much ethanol.\" In exchange for your troubles, according to Grace Fong, \"lactos will do their job really quickly,\" and some can even brew probiotic beers. But bacteria are nature's favorite infection agent, and your new, resilient bacteria could easily contaminate non-sour beer brewing equipment.\u003c/p>\n\u003cp>Conversely, souring yeast are more resistant to alcohol and hops, allowing for stronger, hoppier beers. Many also produce a wider array of byproducts, notes Grace Fong, which add to the complexity of the beer. But \"A lot of wild yeasts ... don't want to coexist,\" says Bochman, and of those that do, you need one that's going to be acid-tolerant.\u003c/p>\n\u003cp>Trial and error abounds. \"We've worked with 54 different species from 24 genera,\" Bochman says, to \u003ca href=\"http://www.biorxiv.org/content/early/2017/07/28/121103\">find five\u003c/a> yeasts capable of souring beers. Nevertheless, each new microbe — whether isolated from the microbiome of the Jamestown historical site, or some guy's \u003ca href=\"http://mentalfloss.com/article/52658/beer-was-brewed-using-yeast-grown-beard\">beard \u003c/a>— expands sour beers' flavor palette and allows craft brewers to work with entirely new compounds.\u003c/p>\n\u003cfigure id=\"attachment_121161\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85.jpg\" alt=\"Souring yeast are more resistant to alcohol and hops, allowing for stronger, hoppier beers.\" width=\"1600\" height=\"907\" class=\"size-full wp-image-121161\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85-160x91.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85-800x454.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85-768x435.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85-1020x578.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85-1180x669.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85-960x544.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85-240x136.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85-375x213.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/456_custom-64a52731a2a4fc698bce1f121629dcbcd31adead-s1600-c85-520x295.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Souring yeast are more resistant to alcohol and hops, allowing for stronger, hoppier beers. \u003ccite>(Matt Bochman, Indiana University)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Moreover, sour beer microbiologists may soon consider modifying novel\u003cstrong> \u003c/strong>yeast and bacteria, brewing microbes considered wild\u003cstrong> \u003c/strong>today, to produce specific flavor compounds and antioxidants. \"The technology is already there,\" says Bochman. \"You could conceivably engineer a lactobacillus to be hop tolerant ... [or] species of yeasts to become alcohol tolerant.\" And for brews in which organisms are filtered out, the final beer wouldn't be a GMO.\u003c/p>\n\u003cp>In its American reinvention, sour beer has allowed microbiologists an opportunity to find new souring microbes with applications that could extend beyond simply beer. Many of the yeasts and bacteria — and the compounds they produce — being studied for sour brewing have potential applications in manufacturing \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S1687850714000314\">biodegradable\u003c/a> \u003ca href=\"https://www.researchgate.net/publication/292990722_Lactic_acid_applications_in_pharmaceutical_and_cosmeceutical_industries\">plastics\u003c/a>, \u003ca href=\"https://microbialcellfactories.biomedcentral.com/articles/10.1186/s12934-017-0693-x\">biofuel\u003c/a>, \u003ca href=\"http://www.sciencedirect.com/science/article/pii/S0039606016000428\">drug delivery\u003c/a> systems, \u003ca href=\"https://link.springer.com/chapter/10.1007%2F978-981-10-2621-8_7\">antimicrobial substances\u003c/a>, breaking down pollutants and antibiotics, and advancing \u003ca href=\"https://link.springer.com/chapter/10.1007/978-981-10-2621-8_8/fulltext.html\">gene\u003c/a> and \u003ca href=\"https://link.springer.com/chapter/10.1007/978-981-10-2621-8_9\">protein\u003c/a> expression research.\u003c/p>\n\u003cp>For now, the largest impact of this sour microbial gold rush is storytelling.\u003c/p>\n\u003cp>\"People are really excited about understanding what hops their beer was made from,\" says Anne Madden, a bioprospecting microbiologist at North Carolina State University's Robb Dunn lab. \"In the very near future, you're going to see consumers asking what yeast their beer was made with.\" Every brew with a new microbe tells a microbial drama that appeals to aficionados and communicates science.\u003c/p>\n\u003cp>Bochman, for example, uses sour brewing as a \"rubber bullet\" to train students who'll transfer their skills to isolating pathogens. \"If they drop a sample on the floor, or ruin an experiment, it's not $2,000 down the drain. You're not screwing up some cancer cell line. You just spilled a beer.\"\u003c/p>\n\u003cp>Put simply, microbes are the new terroir — one that, thanks to sour beer, tells a more educational story than the same old \u003cem>Saccharomyces\u003c/em> tale.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Master Chef George Chen Opens Eight Tables, China Live’s Crown Jewel",
"title": "Master Chef George Chen Opens Eight Tables, China Live’s Crown Jewel",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Eight Tables video by Vic Chin\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>An elaborate 10-course tasting menu invites diners into the world of shi fan tsai, private chateau-style dining.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Chinese cuisine is known for elaborate banquet spreads, and private dining is the elite flipside of the social hierarchy. Banquets tend to feature an array of different foods, often heavy, concluding with lots of rice, noodles and other starches in case you didn’t get your fill from proteins and other more expensive foods. \u003cem>Shi fan tsai\u003c/em>, on the other hand, is what you might be offered at the home of a wealthy family with a private chef: many small courses, plated individually, coursed out over a leisurely evening.\u003c/p>\n\u003cfigure id=\"attachment_120956\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120956\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6724-new.jpg\" alt=\"Table setting at Eight Tables\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Table setting at Eight Tables \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The entrance to \u003ca href=\"http://chinalivesf.com/fine-dining-in-san-francisco/\">Eight Tables\u003c/a> is on Kenneth Rexroth Lane in San Francisco’s Chinatown, an alley in back of a wrought-iron gate. After fighting for parking, we were greeted at the gate by two young women in black dresses. I looked to my left, and the woman asked, “May I see your prescription?” I looked to my right, and the other woman said, “Are you here to visit Eight Tables?” Relief.\u003c/p>\n\u003cfigure id=\"attachment_120938\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-120938\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1447-new.jpg\" alt=\"Entrance to Eight Tables\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Entrance to Eight Tables \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An elevator ride to the second floor delivers us to another world, one of timeless, restrained decadence.\u003c/p>\n\u003cfigure id=\"attachment_121024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121024\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7384-new.jpg\" alt=\"An elevator takes you upstairs to the dining area\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An elevator takes you upstairs to the dining area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Executive Chef George Chen\u003c/strong> is well known for his legendary Betelnut restaurant in the Marina District, which closed in 2015 after a 20-year run, as well as the upscale Shanghai 1930 in the Financial District, which closed in 2010, and several other San Francisco and Shanghai restaurants. \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/18/china-lives-lunch-is-the-new-sf-power-lunch/\">China Live\u003c/a> is Chen’s 20,000-square-foot Chinese food emporium, along the lines of Eataly in New York (and now Chicago and Boston). Other players on this star-studded team include two Saison alums, \u003cstrong>Andrew Fuentes\u003c/strong> at the front of the house and mixologist \u003cstrong>Andrew Keels\u003c/strong> behind the bar. \u003cstrong>Tony Kim\u003c/strong>, most recently of the Redwood Room at The Clift Hotel, leads the wine program. \u003cstrong>Luis Villavelazquez\u003c/strong>, formerly of Absinthe, is the mastermind of the elaborate dessert creations to come.\u003c/p>\n\u003cfigure id=\"attachment_120965\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120965\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6753-new.jpg\" alt=\"Chef George Chen\" width=\"1920\" height=\"1672\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-160x139.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-800x697.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-768x669.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-1020x888.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-1180x1028.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-960x836.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-240x209.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-375x327.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-520x453.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef George Chen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The luxurious Eight Tables space, on the second floor of China Live, all cream and golden in hue, was designed by \u003ca href=\"http://www.avroko.com/\">AvroKO\u003c/a>, which won a 2017 James Beard Award for \u003ca href=\"https://www.singlethreadfarms.com/\">Single Thread\u003c/a> in Healdsburg.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the reception lounge, we were offered warm towels as we took off our coats. Behind us hung a large-format, crisply focused photo of Chen and his parents, the kind of photograph you might see in the private home of a family of means in China.\u003c/p>\n\u003cfigure id=\"attachment_121097\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7378-new.jpg\" alt=\"Reception area with photo of George Chen and his parents.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reception area with photo of George Chen and his parents. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"120948,120949,120951,120952,120947,120954\"]\u003c/ul>\n\u003cp>As we were escorted to our seats, we paused at the bar to ooh and aah at the mobile cart where Keels stands at the ready to dispense a cocktail. We had decided to do the wine pairings instead, designed by sommelier Kim to highlight the range of possibilities for pairing wine with classic Chinese flavors, a practice that isn’t terribly common.\u003c/p>\n\u003cfigure id=\"attachment_120955\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120955\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6722-new.jpg\" alt=\"Cocktail utensils atop rabbit fur at the mobile bar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cocktail utensils atop rabbit fur at the mobile bar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One stunning detail is the textured walls. Chef Chen explains that the process involved using antique fabric from Chinese wedding dresses, pressed into wet plaster, and allowed to partially dry—enough to leave the pattern behind, while not tearing the material.\u003c/p>\n\u003cfigure id=\"attachment_120962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120962\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6744-new.jpg\" alt=\"Textured walls were made using fabric from antique Chinese wedding dresses.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Textured walls were made using fabric from antique Chinese wedding dresses. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are eight tables in the graciously appointed room, a number considered to be the luckiest in Chinese culture. Servers in fawn-colored suits appear and disappear in choreographed, ballet-like motion throughout the night.\u003c/p>\n\u003cfigure id=\"attachment_121021\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121021\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7372-new.jpg\" alt=\"One of the eight tables\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One of the eight tables \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120990\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6942-new.jpg\" alt=\"Courses are presented in a choreographed manner. Mixologist Andrew Keels (L) and general manager Andrew Fuentes (R) participated in serving the meal.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Courses are presented in a choreographed manner. Mixologist Andrew Keels (L) and general manager Andrew Fuentes (R) participated in serving the meal. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chen’s cooking, further developed and executed by \u003cstrong>Chef de Cuisine Robin Lin\u003c/strong>, translates this luxury to gathering at table for a lyrical and carefully crafted meal.\u003c/p>\n\u003cp>\u003cem>Jiu gong ge\u003c/em>, or nine essential flavors, is the name of the first course, and from a sensory perspective, it’s a microcosm of the other nine courses to follow, as it represents the full spectrum of possible flavors: sweet, salty, sour, bitter, numbing, spicy, nutty, sharp, and smoky. Each elegant bite is plated on dishes made for just the occasion and arranged in a complex numerology that forms a \u003cem>lo shu\u003c/em> grid, which adds up to 15 vertically, horizontally and diagonally, considered very lucky, even magical.\u003c/p>\n\u003cfigure id=\"attachment_120935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6824-new.jpg\" alt=\"Jiu Gong Ge - Nine Essential Flavors\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jiu Gong Ge - Nine Essential Flavors \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You will have your favorite of the bites, as well as a logic for proceeding through them. The four people at our table all chose different paths through the maze. One preferred to save the sweet jujube stuffed with glutinous rice and chickpea hearts for the last bite, while another preferred to end with a local anchovy wok-smoked with black sugar and tea. We all placed the \u003cem>ma\u003c/em> (numbing) and \u003cem>la\u003c/em> (spicy), often combined, but distinct dishes here, in the middle of the experience. Each dish represented its category precisely and creatively. My own favorites were the “sharp” clam marinated in soy sauce with ginger and scallions and the gelatin of pork shank with (sour) vinegar and thin slices of ginger. The strangest and most interesting was a little (nutty) roulade of nori and yuba (tofu noodles). A tiny stack of bitter melon slices was bracing, as intended.\u003c/p>\n\u003cul>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"120971,120972,120973,120974,120975,120976,120979,120978,120977\"]\u003c/ul>\n\u003cp>The wine selected for pairing with this course was the sparkling \u003ca href=\"https://www.kermitlynch.com/our-wines/champagne-j-lassalle/\">Cuvée Angeline Brut Champagne\u003c/a> from \u003ca href=\"http://www.champagne-jlassalle.com/en/\">J. Lassalle\u003c/a>, whose crisp brightness stands up to the intense flavors and whose sweetness gives ballast to the spicier end of things.\u003c/p>\n\u003cfigure id=\"attachment_120961\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120961\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6739-new.jpg\" alt=\"Sommelier Tony Kim pours Cuvée Angeline Brut Champagne from J. Lassalle\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sommelier Tony Kim pours Cuvée Angeline Brut Champagne from J. Lassalle \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the unanimous favorite dish of the night, course number two was a four-pronged shrimp dumpling topped with Osetra caviar, trout roe, sour cream topped with finger lime, and scallions, all in their respective quadrants and surrounded by micro-greens and Santa Barbara sea urchin on the plate.\u003c/p>\n\u003cfigure id=\"attachment_120983\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120983\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6876-new-1.jpg\" alt=\"Four Seas Dumpling - Russian Golden Osetra, Sea Urchin, Heirloom Salad\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four Seas Dumpling - Russian Golden Osetra, Sea Urchin, Heirloom Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A brilliant wine pairing was the unusual \u003ca href=\"https://www.winex.com/product/33091/Valdespino_Palomino_Fino_Ojo_de_Gallo_2016.html\">Palomino Fino from Valdespino\u003c/a>, essentially unfortified sherry. It’s dry, but with a glimmer of sherry-toned fruit sweetness.\u003c/p>\n\u003cp>Barbecue “Shao Kao” features Kaluga caviar farmed in China! Though most diners might not have heard of it, this sturgeon caviar is being served by Lufthansa in its first-class cabins and has been vetted for sustainability and cleanliness (as China isn’t always known for environmental practices). Iberico pork (rather than the ham most of us are familiar with) is served chashu style alongside crispy duck skin and amazing little pearls of apple caviar made by Chen’s wife, Cindy.\u003c/p>\n\u003cfigure id=\"attachment_120942\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120942\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1475-new.jpg\" alt=\"Barbecue “Shao Kao” - Kaluga on Peking Duck Skin, Iberico Char Siu\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barbecue “Shao Kao” - Kaluga on Peking Duck Skin, Iberico Char Siu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120988\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6913-new.jpg\" alt=\"Mini pork sandwich\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mini pork sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The wine course here was a dry \u003ca href=\"http://www.cavicchioli.it/ing/vini.php?mcat=53&cat=63&id=279\">Lambrusco\u003c/a>, the sparkling Italian red wine that has reclaimed its rightful place at the table over the last decade.\u003c/p>\n\u003cp>After much intensity on the palate, a gentler course comes next: gulf prawn consommé with glass noodles, a prawn ball and single peppery nasturtium leaf, paired with a Chardonnay from Santa Maria Valley (\u003ca href=\"http://www.nielsonwines.com/buy.asp\">Nielson by Byron\u003c/a>), buttery to the consommé’s salty sweetness. A whole fried shrimp wrapped in sea grass comes on the side; I could’ve eaten a bowl of just these.\u003c/p>\n\u003cfigure id=\"attachment_120991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120991\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6951-new.jpg\" alt=\"Gulf Prawn Consommé - Glass Noodles, Prawn Ball, Nasturtium\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gulf Prawn Consommé - Glass Noodles, Prawn Ball, Nasturtium \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120992\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6957-new.jpg\" alt=\"Fried shrimp wrapped in sea grass.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried shrimp wrapped in sea grass. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The other contender for my personal favorite dish was a Norwegian cod steamed in banana leaf with pickled white melon and bamboo “cannelloni” tucked inside, a slice of earthy-crisp lotus root on the bottom. The Champagne comes back out for this course—something I adore about this restaurant, sommelier Kim’s willingness to move in non-linear ways throughout the pairings—\u003ca href=\"http://www.champagne-gosset.com/eng\">a Gosset Brut\u003c/a>, classic non-vintage bubbly with notes of Fall fruits and tropical florals.\u003c/p>\n\u003cfigure id=\"attachment_120995\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120995\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7046-new.jpg\" alt=\"Black Cod Wrapped in Banana Leaf - Picked White Melon, Bamboo 'Cannelloni'\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Black Cod Wrapped in Banana Leaf - Picked White Melon, Bamboo 'Cannelloni' \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Velvet chicken, the next course, is surely unlike any version you’ve ever tried, made here with early-season truffles from Burgundy and matsutake mushrooms with veal \u003cem>jus\u003c/em>. We dip into red wine with a \u003ca href=\"http://m.henryfessy.com/en/wine/fleurie-2010.php\">Fleurie Crus Beaujolais by Henry Fessy\u003c/a>, fruit-forward and high-toned.\u003c/p>\n\u003cp>It comes with a handmade savory dumpling, much like a dinner roll in a Western restaurant.\u003c/p>\n\u003cfigure id=\"attachment_120999\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120999\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7097-new.jpg\" alt=\"Velvet Chicken - Burgundy Truffles, Trumpet Mushrooms, Veal Jus\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Velvet Chicken - Burgundy Truffles, Trumpet Mushrooms, Veal Jus \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120997\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120997\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7083-new.jpg\" alt=\"Handmade savory dumpling\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Handmade savory dumpling \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was, at this point, quite honestly full, but I persisted on to the red braised pork, a rectangle of long-cooked meat with crispy skin served with a tea egg, fava beans and little strands of yuba noodles tied up into knots. A bowl of fried rice with tiny pieces of egg and a crisped-rice garnish is served alongside. The sweetness of this dish requires a bigger red wine, and the \u003ca href=\"http://www.petermichaelwinery.com/Wines/Les-Pavots/\">Peter Michael Les Pavots Bordeaux Blend\u003c/a> did the job, refusing to be overwhelmed by the sweetness, but also not obscuring it.\u003c/p>\n\u003cfigure id=\"attachment_121002\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121002\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7137-new.jpg\" alt=\"Red Braised Pork - Tea Egg, Fava Beans, Tofu Knots\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red Braised Pork - Tea Egg, Fava Beans, Tofu Knots \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121004\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121004\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7149-new.jpg\" alt=\"A bowl of fried rice with tiny pieces of egg and a crisped-rice garnish.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bowl of fried rice with tiny pieces of egg and a crisped-rice garnish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the most clever and successful pairing of all was the Hudson Valley foie gras potsticker in beef noodle soup alongside a quite surprising wine choice: a pétillant naturel Chenin Blanc made in the little-known AVA of Clarksburg in, of all places, the Sacramento Valley (\u003ca href=\"https://haarmeyerwinecellars.com/\">Haarmeyer Wine Cellars, St. Rey\u003c/a>). But work it did, the rather funky, sweet-toned but crisp, lightly bubbly wine in harmony with the equally funky but directionally opposite duck liver.\u003c/p>\n\u003cfigure id=\"attachment_121006\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121006\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7245-new.jpg\" alt=\"Hudson Valley Foie Gras Potsticker - Beef Noodle Soup\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hudson Valley Foie Gras Potsticker - Beef Noodle Soup \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121047\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-121047\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7233-new.jpg\" alt=\"Hudson Valley Foie Gras Potsticker\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Hudson Valley Foie Gras Potsticker\u003c/figcaption>\u003c/figure>\n\u003cp>Two dessert courses by Villavelaquez wrap up the meal, the first a palate cleanser of chrysanthemum granita with yogurt and preserved plum, and the latter a strange \u003cem>tour-de-force\u003c/em> of mesquite bubbles with fried seaweed and passion fruit cream. The seaweed and passion fruit made a beautiful marriage, while the mesquite foam went a long way on aroma alone. Its taste was perhaps more overwhelming than intended, but it worked as an aromatic accompaniment. The last glass of the night was a discrete counterpoint among the sweet-savory-smoky elements: a \u003ca href=\"https://www.rarewineco.com/rare-wine-co-historic-series-madeira\">Madeira from The Rare Wine Co., a Charleston Sercial\u003c/a> named for the Southern U.S. city where the dry style of Madeira caught on in the early 19\u003csup>th\u003c/sup> century.\u003c/p>\n\u003cfigure id=\"attachment_121011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121011\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7267-new.jpg\" alt=\"Chrysanthemum Granita - Yogurt, Preserved Plum\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chrysanthemum Granita - Yogurt, Preserved Plum \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121013\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121013\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7302-new.jpg\" alt=\"Chinese Sea Grass - Passion Fruit, Mesquite Bubbles\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chinese Sea Grass - Passion Fruit, Mesquite Bubbles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The check comes stashed in the pages of a book by the aforementioned \u003ca href=\"https://en.wikipedia.org/wiki/Kenneth_Rexroth\">Kenneth Rexroth\u003c/a>, an eminent translator of Chinese poetry, coming back around full-circle to the alley entrance that bears his name.\u003c/p>\n\u003cfigure id=\"attachment_121017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121017\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7328-new.jpg\" alt=\"The check is delivered in a Kenneth Rexroth book.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The check is delivered in a Kenneth Rexroth book. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were sent home with beautiful boxes of microbatch bonbons by Oakland chocolatier \u003ca href=\"http://www.flyingnoir.net/\">Karen Urbanek\u003c/a>, stamped with symbols representing the four winds, and chopsticks with our names stamped into the enamel.\u003c/p>\n\u003cfigure id=\"attachment_121015\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121015\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7320-new.jpg\" alt=\"Microbatch bonbons by Oakland chocolatier Karen Urbanek\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Microbatch bonbons by Oakland chocolatier Karen Urbanek \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121026\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121026\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7399-new.jpg\" alt=\"Chocolates stamped with symbols representing the four winds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolates stamped with symbols representing the four winds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And so we were carried out that evening and swept back in to the bustling streets of the city and our busy lives, taking with us the memory of culinary completeness—and full for days.\u003c/p>\n\u003cfigure id=\"attachment_121063\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1454-new.jpg\" alt=\"Eight Tables\" width=\"600\" class=\"size-full wp-image-121063\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-160x182.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-800x908.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-768x871.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-1020x1157.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-1180x1339.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-960x1089.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-240x272.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-375x425.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-520x590.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eight Tables \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://chinalivesf.com/fine-dining-in-san-francisco/\">\u003cstrong>Eight Tables\u003c/strong>\u003c/a>\u003cbr>\n8 Kenneth Rexroth Place\u003cbr>\nSan Francisco, CA 94133 [\u003ca href=\"https://goo.gl/SBLpKz\">Map\u003c/a>]\u003cbr>\nPh: (415) 788-8788\u003cbr>\nHours: Dinner, Tue-Sat, 5:30pm-9:30pm\u003cbr>\nPrice Range: $$$$ (tasting menu $225; wine pairings $125)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChinaLiveSF/\">China Live\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChinaLiveSF\">@ChinaLiveSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/chinalivesf/\">@chinalivesf\u003c/a>\u003c/p>\n\n",
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"excerpt": "An elaborate 10-course tasting menu invites diners into the world of shi fan tsai, private chateau-style dining.\r\n",
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"title": "Master Chef George Chen Opens Eight Tables, China Live’s Crown Jewel | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Eight Tables video by Vic Chin\u003c/em>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>An elaborate 10-course tasting menu invites diners into the world of shi fan tsai, private chateau-style dining.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>Chinese cuisine is known for elaborate banquet spreads, and private dining is the elite flipside of the social hierarchy. Banquets tend to feature an array of different foods, often heavy, concluding with lots of rice, noodles and other starches in case you didn’t get your fill from proteins and other more expensive foods. \u003cem>Shi fan tsai\u003c/em>, on the other hand, is what you might be offered at the home of a wealthy family with a private chef: many small courses, plated individually, coursed out over a leisurely evening.\u003c/p>\n\u003cfigure id=\"attachment_120956\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120956\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6724-new.jpg\" alt=\"Table setting at Eight Tables\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6724-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Table setting at Eight Tables \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The entrance to \u003ca href=\"http://chinalivesf.com/fine-dining-in-san-francisco/\">Eight Tables\u003c/a> is on Kenneth Rexroth Lane in San Francisco’s Chinatown, an alley in back of a wrought-iron gate. After fighting for parking, we were greeted at the gate by two young women in black dresses. I looked to my left, and the woman asked, “May I see your prescription?” I looked to my right, and the other woman said, “Are you here to visit Eight Tables?” Relief.\u003c/p>\n\u003cfigure id=\"attachment_120938\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-120938\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1447-new.jpg\" alt=\"Entrance to Eight Tables\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-800x1066.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1447-new-520x693.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Entrance to Eight Tables \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>An elevator ride to the second floor delivers us to another world, one of timeless, restrained decadence.\u003c/p>\n\u003cfigure id=\"attachment_121024\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121024\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7384-new.jpg\" alt=\"An elevator takes you upstairs to the dining area\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7384-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">An elevator takes you upstairs to the dining area \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Executive Chef George Chen\u003c/strong> is well known for his legendary Betelnut restaurant in the Marina District, which closed in 2015 after a 20-year run, as well as the upscale Shanghai 1930 in the Financial District, which closed in 2010, and several other San Francisco and Shanghai restaurants. \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/03/18/china-lives-lunch-is-the-new-sf-power-lunch/\">China Live\u003c/a> is Chen’s 20,000-square-foot Chinese food emporium, along the lines of Eataly in New York (and now Chicago and Boston). Other players on this star-studded team include two Saison alums, \u003cstrong>Andrew Fuentes\u003c/strong> at the front of the house and mixologist \u003cstrong>Andrew Keels\u003c/strong> behind the bar. \u003cstrong>Tony Kim\u003c/strong>, most recently of the Redwood Room at The Clift Hotel, leads the wine program. \u003cstrong>Luis Villavelazquez\u003c/strong>, formerly of Absinthe, is the mastermind of the elaborate dessert creations to come.\u003c/p>\n\u003cfigure id=\"attachment_120965\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120965\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6753-new.jpg\" alt=\"Chef George Chen\" width=\"1920\" height=\"1672\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-160x139.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-800x697.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-768x669.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-1020x888.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-1180x1028.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-960x836.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-240x209.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-375x327.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6753-new-520x453.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chef George Chen \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The luxurious Eight Tables space, on the second floor of China Live, all cream and golden in hue, was designed by \u003ca href=\"http://www.avroko.com/\">AvroKO\u003c/a>, which won a 2017 James Beard Award for \u003ca href=\"https://www.singlethreadfarms.com/\">Single Thread\u003c/a> in Healdsburg.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the reception lounge, we were offered warm towels as we took off our coats. Behind us hung a large-format, crisply focused photo of Chen and his parents, the kind of photograph you might see in the private home of a family of means in China.\u003c/p>\n\u003cfigure id=\"attachment_121097\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7378-new.jpg\" alt=\"Reception area with photo of George Chen and his parents.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-121097\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7378-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reception area with photo of George Chen and his parents. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/ul>\n\u003cp>As we were escorted to our seats, we paused at the bar to ooh and aah at the mobile cart where Keels stands at the ready to dispense a cocktail. We had decided to do the wine pairings instead, designed by sommelier Kim to highlight the range of possibilities for pairing wine with classic Chinese flavors, a practice that isn’t terribly common.\u003c/p>\n\u003cfigure id=\"attachment_120955\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120955\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6722-new.jpg\" alt=\"Cocktail utensils atop rabbit fur at the mobile bar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6722-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cocktail utensils atop rabbit fur at the mobile bar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One stunning detail is the textured walls. Chef Chen explains that the process involved using antique fabric from Chinese wedding dresses, pressed into wet plaster, and allowed to partially dry—enough to leave the pattern behind, while not tearing the material.\u003c/p>\n\u003cfigure id=\"attachment_120962\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120962\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6744-new.jpg\" alt=\"Textured walls were made using fabric from antique Chinese wedding dresses.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6744-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Textured walls were made using fabric from antique Chinese wedding dresses. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are eight tables in the graciously appointed room, a number considered to be the luckiest in Chinese culture. Servers in fawn-colored suits appear and disappear in choreographed, ballet-like motion throughout the night.\u003c/p>\n\u003cfigure id=\"attachment_121021\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121021\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7372-new.jpg\" alt=\"One of the eight tables\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7372-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One of the eight tables \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120990\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120990\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6942-new.jpg\" alt=\"Courses are presented in a choreographed manner. Mixologist Andrew Keels (L) and general manager Andrew Fuentes (R) participated in serving the meal.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6942-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Courses are presented in a choreographed manner. Mixologist Andrew Keels (L) and general manager Andrew Fuentes (R) participated in serving the meal. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Chen’s cooking, further developed and executed by \u003cstrong>Chef de Cuisine Robin Lin\u003c/strong>, translates this luxury to gathering at table for a lyrical and carefully crafted meal.\u003c/p>\n\u003cp>\u003cem>Jiu gong ge\u003c/em>, or nine essential flavors, is the name of the first course, and from a sensory perspective, it’s a microcosm of the other nine courses to follow, as it represents the full spectrum of possible flavors: sweet, salty, sour, bitter, numbing, spicy, nutty, sharp, and smoky. Each elegant bite is plated on dishes made for just the occasion and arranged in a complex numerology that forms a \u003cem>lo shu\u003c/em> grid, which adds up to 15 vertically, horizontally and diagonally, considered very lucky, even magical.\u003c/p>\n\u003cfigure id=\"attachment_120935\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120935\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6824-new.jpg\" alt=\"Jiu Gong Ge - Nine Essential Flavors\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6824-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Jiu Gong Ge - Nine Essential Flavors \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You will have your favorite of the bites, as well as a logic for proceeding through them. The four people at our table all chose different paths through the maze. One preferred to save the sweet jujube stuffed with glutinous rice and chickpea hearts for the last bite, while another preferred to end with a local anchovy wok-smoked with black sugar and tea. We all placed the \u003cem>ma\u003c/em> (numbing) and \u003cem>la\u003c/em> (spicy), often combined, but distinct dishes here, in the middle of the experience. Each dish represented its category precisely and creatively. My own favorites were the “sharp” clam marinated in soy sauce with ginger and scallions and the gelatin of pork shank with (sour) vinegar and thin slices of ginger. The strangest and most interesting was a little (nutty) roulade of nori and yuba (tofu noodles). A tiny stack of bitter melon slices was bracing, as intended.\u003c/p>\n\u003cul>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/ul>\n\u003cp>The wine selected for pairing with this course was the sparkling \u003ca href=\"https://www.kermitlynch.com/our-wines/champagne-j-lassalle/\">Cuvée Angeline Brut Champagne\u003c/a> from \u003ca href=\"http://www.champagne-jlassalle.com/en/\">J. Lassalle\u003c/a>, whose crisp brightness stands up to the intense flavors and whose sweetness gives ballast to the spicier end of things.\u003c/p>\n\u003cfigure id=\"attachment_120961\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120961\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6739-new.jpg\" alt=\"Sommelier Tony Kim pours Cuvée Angeline Brut Champagne from J. Lassalle\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6739-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sommelier Tony Kim pours Cuvée Angeline Brut Champagne from J. Lassalle \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the unanimous favorite dish of the night, course number two was a four-pronged shrimp dumpling topped with Osetra caviar, trout roe, sour cream topped with finger lime, and scallions, all in their respective quadrants and surrounded by micro-greens and Santa Barbara sea urchin on the plate.\u003c/p>\n\u003cfigure id=\"attachment_120983\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120983\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6876-new-1.jpg\" alt=\"Four Seas Dumpling - Russian Golden Osetra, Sea Urchin, Heirloom Salad\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6876-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Four Seas Dumpling - Russian Golden Osetra, Sea Urchin, Heirloom Salad \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A brilliant wine pairing was the unusual \u003ca href=\"https://www.winex.com/product/33091/Valdespino_Palomino_Fino_Ojo_de_Gallo_2016.html\">Palomino Fino from Valdespino\u003c/a>, essentially unfortified sherry. It’s dry, but with a glimmer of sherry-toned fruit sweetness.\u003c/p>\n\u003cp>Barbecue “Shao Kao” features Kaluga caviar farmed in China! Though most diners might not have heard of it, this sturgeon caviar is being served by Lufthansa in its first-class cabins and has been vetted for sustainability and cleanliness (as China isn’t always known for environmental practices). Iberico pork (rather than the ham most of us are familiar with) is served chashu style alongside crispy duck skin and amazing little pearls of apple caviar made by Chen’s wife, Cindy.\u003c/p>\n\u003cfigure id=\"attachment_120942\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120942\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1475-new.jpg\" alt=\"Barbecue “Shao Kao” - Kaluga on Peking Duck Skin, Iberico Char Siu\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1475-new-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barbecue “Shao Kao” - Kaluga on Peking Duck Skin, Iberico Char Siu \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120988\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120988\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6913-new.jpg\" alt=\"Mini pork sandwich\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6913-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mini pork sandwich \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The wine course here was a dry \u003ca href=\"http://www.cavicchioli.it/ing/vini.php?mcat=53&cat=63&id=279\">Lambrusco\u003c/a>, the sparkling Italian red wine that has reclaimed its rightful place at the table over the last decade.\u003c/p>\n\u003cp>After much intensity on the palate, a gentler course comes next: gulf prawn consommé with glass noodles, a prawn ball and single peppery nasturtium leaf, paired with a Chardonnay from Santa Maria Valley (\u003ca href=\"http://www.nielsonwines.com/buy.asp\">Nielson by Byron\u003c/a>), buttery to the consommé’s salty sweetness. A whole fried shrimp wrapped in sea grass comes on the side; I could’ve eaten a bowl of just these.\u003c/p>\n\u003cfigure id=\"attachment_120991\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120991\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6951-new.jpg\" alt=\"Gulf Prawn Consommé - Glass Noodles, Prawn Ball, Nasturtium\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6951-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gulf Prawn Consommé - Glass Noodles, Prawn Ball, Nasturtium \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120992\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120992\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_6957-new.jpg\" alt=\"Fried shrimp wrapped in sea grass.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_6957-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fried shrimp wrapped in sea grass. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The other contender for my personal favorite dish was a Norwegian cod steamed in banana leaf with pickled white melon and bamboo “cannelloni” tucked inside, a slice of earthy-crisp lotus root on the bottom. The Champagne comes back out for this course—something I adore about this restaurant, sommelier Kim’s willingness to move in non-linear ways throughout the pairings—\u003ca href=\"http://www.champagne-gosset.com/eng\">a Gosset Brut\u003c/a>, classic non-vintage bubbly with notes of Fall fruits and tropical florals.\u003c/p>\n\u003cfigure id=\"attachment_120995\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120995\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7046-new.jpg\" alt=\"Black Cod Wrapped in Banana Leaf - Picked White Melon, Bamboo 'Cannelloni'\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7046-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Black Cod Wrapped in Banana Leaf - Picked White Melon, Bamboo 'Cannelloni' \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Velvet chicken, the next course, is surely unlike any version you’ve ever tried, made here with early-season truffles from Burgundy and matsutake mushrooms with veal \u003cem>jus\u003c/em>. We dip into red wine with a \u003ca href=\"http://m.henryfessy.com/en/wine/fleurie-2010.php\">Fleurie Crus Beaujolais by Henry Fessy\u003c/a>, fruit-forward and high-toned.\u003c/p>\n\u003cp>It comes with a handmade savory dumpling, much like a dinner roll in a Western restaurant.\u003c/p>\n\u003cfigure id=\"attachment_120999\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120999\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7097-new.jpg\" alt=\"Velvet Chicken - Burgundy Truffles, Trumpet Mushrooms, Veal Jus\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7097-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Velvet Chicken - Burgundy Truffles, Trumpet Mushrooms, Veal Jus \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120997\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120997\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7083-new.jpg\" alt=\"Handmade savory dumpling\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7083-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Handmade savory dumpling \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I was, at this point, quite honestly full, but I persisted on to the red braised pork, a rectangle of long-cooked meat with crispy skin served with a tea egg, fava beans and little strands of yuba noodles tied up into knots. A bowl of fried rice with tiny pieces of egg and a crisped-rice garnish is served alongside. The sweetness of this dish requires a bigger red wine, and the \u003ca href=\"http://www.petermichaelwinery.com/Wines/Les-Pavots/\">Peter Michael Les Pavots Bordeaux Blend\u003c/a> did the job, refusing to be overwhelmed by the sweetness, but also not obscuring it.\u003c/p>\n\u003cfigure id=\"attachment_121002\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121002\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7137-new.jpg\" alt=\"Red Braised Pork - Tea Egg, Fava Beans, Tofu Knots\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7137-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Red Braised Pork - Tea Egg, Fava Beans, Tofu Knots \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121004\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121004\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7149-new.jpg\" alt=\"A bowl of fried rice with tiny pieces of egg and a crisped-rice garnish.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7149-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A bowl of fried rice with tiny pieces of egg and a crisped-rice garnish. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Perhaps the most clever and successful pairing of all was the Hudson Valley foie gras potsticker in beef noodle soup alongside a quite surprising wine choice: a pétillant naturel Chenin Blanc made in the little-known AVA of Clarksburg in, of all places, the Sacramento Valley (\u003ca href=\"https://haarmeyerwinecellars.com/\">Haarmeyer Wine Cellars, St. Rey\u003c/a>). But work it did, the rather funky, sweet-toned but crisp, lightly bubbly wine in harmony with the equally funky but directionally opposite duck liver.\u003c/p>\n\u003cfigure id=\"attachment_121006\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121006\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7245-new.jpg\" alt=\"Hudson Valley Foie Gras Potsticker - Beef Noodle Soup\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7245-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Hudson Valley Foie Gras Potsticker - Beef Noodle Soup \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121047\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-121047\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7233-new.jpg\" alt=\"Hudson Valley Foie Gras Potsticker\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7233-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Hudson Valley Foie Gras Potsticker\u003c/figcaption>\u003c/figure>\n\u003cp>Two dessert courses by Villavelaquez wrap up the meal, the first a palate cleanser of chrysanthemum granita with yogurt and preserved plum, and the latter a strange \u003cem>tour-de-force\u003c/em> of mesquite bubbles with fried seaweed and passion fruit cream. The seaweed and passion fruit made a beautiful marriage, while the mesquite foam went a long way on aroma alone. Its taste was perhaps more overwhelming than intended, but it worked as an aromatic accompaniment. The last glass of the night was a discrete counterpoint among the sweet-savory-smoky elements: a \u003ca href=\"https://www.rarewineco.com/rare-wine-co-historic-series-madeira\">Madeira from The Rare Wine Co., a Charleston Sercial\u003c/a> named for the Southern U.S. city where the dry style of Madeira caught on in the early 19\u003csup>th\u003c/sup> century.\u003c/p>\n\u003cfigure id=\"attachment_121011\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121011\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7267-new.jpg\" alt=\"Chrysanthemum Granita - Yogurt, Preserved Plum\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7267-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chrysanthemum Granita - Yogurt, Preserved Plum \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121013\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121013\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7302-new.jpg\" alt=\"Chinese Sea Grass - Passion Fruit, Mesquite Bubbles\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7302-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chinese Sea Grass - Passion Fruit, Mesquite Bubbles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The check comes stashed in the pages of a book by the aforementioned \u003ca href=\"https://en.wikipedia.org/wiki/Kenneth_Rexroth\">Kenneth Rexroth\u003c/a>, an eminent translator of Chinese poetry, coming back around full-circle to the alley entrance that bears his name.\u003c/p>\n\u003cfigure id=\"attachment_121017\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121017\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7328-new.jpg\" alt=\"The check is delivered in a Kenneth Rexroth book.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7328-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The check is delivered in a Kenneth Rexroth book. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were sent home with beautiful boxes of microbatch bonbons by Oakland chocolatier \u003ca href=\"http://www.flyingnoir.net/\">Karen Urbanek\u003c/a>, stamped with symbols representing the four winds, and chopsticks with our names stamped into the enamel.\u003c/p>\n\u003cfigure id=\"attachment_121015\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121015\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7320-new.jpg\" alt=\"Microbatch bonbons by Oakland chocolatier Karen Urbanek\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7320-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Microbatch bonbons by Oakland chocolatier Karen Urbanek \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121026\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121026\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_7399-new.jpg\" alt=\"Chocolates stamped with symbols representing the four winds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_7399-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chocolates stamped with symbols representing the four winds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>And so we were carried out that evening and swept back in to the bustling streets of the city and our busy lives, taking with us the memory of culinary completeness—and full for days.\u003c/p>\n\u003cfigure id=\"attachment_121063\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_1454-new.jpg\" alt=\"Eight Tables\" width=\"600\" class=\"size-full wp-image-121063\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-160x182.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-800x908.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-768x871.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-1020x1157.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-1180x1339.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-960x1089.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-240x272.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-375x425.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_1454-new-520x590.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Eight Tables \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://chinalivesf.com/fine-dining-in-san-francisco/\">\u003cstrong>Eight Tables\u003c/strong>\u003c/a>\u003cbr>\n8 Kenneth Rexroth Place\u003cbr>\nSan Francisco, CA 94133 [\u003ca href=\"https://goo.gl/SBLpKz\">Map\u003c/a>]\u003cbr>\nPh: (415) 788-8788\u003cbr>\nHours: Dinner, Tue-Sat, 5:30pm-9:30pm\u003cbr>\nPrice Range: $$$$ (tasting menu $225; wine pairings $125)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ChinaLiveSF/\">China Live\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ChinaLiveSF\">@ChinaLiveSF\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/chinalivesf/\">@chinalivesf\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Is Fondant Free Speech? Chefs Show Support For Gay Marriage As Court Case Looms",
"title": "Is Fondant Free Speech? Chefs Show Support For Gay Marriage As Court Case Looms",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Bedecked in fondant and flowers, modern wedding cakes are the centerpiece of the marriage feast — an edible form of art. But are they also an expression of free speech?\u003c/p>\n\u003cfigure id=\"attachment_120882\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/mg_9926-6_custom-034334e701bc97e59c34a6bc5ca3c0c0bbedefa2-s700-c85.jpg\" alt=\"This defiant creation, by Tressa Wiles of Bayou Bakery, features a fist gripping one of the Human Rights Campaign's "equality flags."\" width=\"700\" height=\"1039\" class=\"size-full wp-image-120882\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/mg_9926-6_custom-034334e701bc97e59c34a6bc5ca3c0c0bbedefa2-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/mg_9926-6_custom-034334e701bc97e59c34a6bc5ca3c0c0bbedefa2-s700-c85-160x237.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/mg_9926-6_custom-034334e701bc97e59c34a6bc5ca3c0c0bbedefa2-s700-c85-240x356.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/mg_9926-6_custom-034334e701bc97e59c34a6bc5ca3c0c0bbedefa2-s700-c85-375x557.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/mg_9926-6_custom-034334e701bc97e59c34a6bc5ca3c0c0bbedefa2-s700-c85-520x772.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">This defiant creation, by Tressa Wiles of Bayou Bakery, features a fist gripping one of the Human Rights Campaign's \"equality flags.\" \u003ccite>(Kelly Jo Smart/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That is the question the Supreme Court will consider this fall when it hears the case of a Colorado baker who refused to make a custom wedding cake for a gay couple because he said it would violate his religious beliefs.\u003c/p>\n\u003cp>\"You'd think cake would be apolitical, and yet here we are,\" muses baker Catherine George of \u003ca href=\"http://www.catherinegeorgecakes.com/\">Catherine George Cakes\u003c/a>.\u003c/p>\n\u003cp>She was among the Washington, D.C.-area pastry chefs who crafted 18 elaborate tiered wedding cakes to show their support for marriage equality. Their creations were on display Tuesday night at the sixth annual \u003ca href=\"http://chefsforequality.org/\">Chefs for Equality\u003c/a> in D.C., a fundraiser hosted by the Human Rights Campaign. Some 140 chefs, pastry chefs and mixologists participated in this year's event. The theme: \"Who Can Resist?\"\u003c/p>\n\u003cp>George said her cake — three-tiered and adorned with white fondant molding and columns meant to echo the neoclassical architecture of the Supreme Court building — was definitely intended as a political statement.\u003c/p>\n\u003cfigure id=\"attachment_120884\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/mg_9950-2_custom-02030d2e8e2aa72f756e76c8d53c90d4d0e00bd6-s1600-c85.jpg\" alt=\"Catherine George of Catherine George Cakes crafted this design inspired by neoclassical architecture of the Supreme Court building.\" width=\"1600\" height=\"1427\" class=\"size-full wp-image-120884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/mg_9950-2_custom-02030d2e8e2aa72f756e76c8d53c90d4d0e00bd6-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/mg_9950-2_custom-02030d2e8e2aa72f756e76c8d53c90d4d0e00bd6-s1600-c85-160x143.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/mg_9950-2_custom-02030d2e8e2aa72f756e76c8d53c90d4d0e00bd6-s1600-c85-800x714.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/mg_9950-2_custom-02030d2e8e2aa72f756e76c8d53c90d4d0e00bd6-s1600-c85-768x685.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/mg_9950-2_custom-02030d2e8e2aa72f756e76c8d53c90d4d0e00bd6-s1600-c85-1020x910.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/mg_9950-2_custom-02030d2e8e2aa72f756e76c8d53c90d4d0e00bd6-s1600-c85-1180x1052.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/mg_9950-2_custom-02030d2e8e2aa72f756e76c8d53c90d4d0e00bd6-s1600-c85-960x856.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/mg_9950-2_custom-02030d2e8e2aa72f756e76c8d53c90d4d0e00bd6-s1600-c85-240x214.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/mg_9950-2_custom-02030d2e8e2aa72f756e76c8d53c90d4d0e00bd6-s1600-c85-375x334.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/mg_9950-2_custom-02030d2e8e2aa72f756e76c8d53c90d4d0e00bd6-s1600-c85-520x464.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Catherine George of Catherine George Cakes crafted this design inspired by neoclassical architecture of the Supreme Court building. \u003ccite>(Kelly Jo Smart/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I wanted to reference the Supreme Court case that's coming up,\" George says. \"Which is funny, because the idea of cakes as art is part of that.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She adds: \"[I] strongly believe that gay people shouldn't be discriminated against when buying their wedding cake.\"\u003c/p>\n\u003cp>Public accommodation laws in Colorado and elsewhere are designed to prevent discrimination by businesses that interact with the public. Five years ago, David Mullins and Charlie Craig asked Colorado baker Jack Phillips to make them a custom wedding cake. Phillips refused, saying he didn't want to be compelled to use his artistic talents — his cake creativity — to celebrate an event that violated his deeply held religious beliefs. So Mullins and Craig filed civil rights charges against the baker.\u003c/p>\n\u003cp>The Justice Department, under President Trump,\u003ca href=\"http://www.npr.org/2017/09/08/549453484/lgbt-advocates-trump-administration-s-stance-in-cake-case-is-yet-another-letdown\"> is backing the baker\u003c/a>. In a brief filed with the court this month, it argues that the wedding cake case is at heart about the First Amendment and the right to free expression. Acting Solicitor General Jeffrey Wall wrote:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The government may not enact content-based laws commanding a speaker to engage in protected expression: An artist cannot be forced to paint, a musician cannot be forced to play, and a poet cannot be forced to write.\"\u003c/p>\n\u003c/blockquote>\n\u003cfigure id=\"attachment_120885\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/mg_9948-3_custom-be3384d4666d9fa11cbb9069b062631089d9e570-s700-c85.jpg\" alt='Derkje Steenblik from Bourbon Steak says of her cake: \"The hearts ascending symbolize love ascending.\"' width=\"700\" height=\"1051\" class=\"size-full wp-image-120885\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/mg_9948-3_custom-be3384d4666d9fa11cbb9069b062631089d9e570-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/mg_9948-3_custom-be3384d4666d9fa11cbb9069b062631089d9e570-s700-c85-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/mg_9948-3_custom-be3384d4666d9fa11cbb9069b062631089d9e570-s700-c85-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/mg_9948-3_custom-be3384d4666d9fa11cbb9069b062631089d9e570-s700-c85-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/mg_9948-3_custom-be3384d4666d9fa11cbb9069b062631089d9e570-s700-c85-520x781.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Derkje Steenblik from Bourbon Steak says of her cake: \"The hearts ascending symbolize love ascending.\" \u003ccite>(Kelly Jo Smart/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some of the cakes on display Tuesday were overtly political. Tressa Wiles of Bayou Bakery crafted a blue and yellow cake — the colors of the Human Rights Campaign — with a fist jutting out of the top in defiance. \"If you like cake and dessert and want to get married or celebrate anything, you should be able to get it — as long as you pay for it, right?\" Wiles \u003ca href=\"https://www.washingtonpost.com/lifestyle/style/wedding-cakes-for-all-washington-bakers-support-gay-marriage-as-a-supreme-court-case-looms/2017/09/20/621f5fd6-9e16-11e7-8ea1-ed975285475e_story.html?utm_term=.41ba41bd6fe5\">told\u003c/a> \u003cem>The Washington Post\u003c/em>. She told the paper she was 100 percent in support of the Colorado couple.\u003c/p>\n\u003cp>Others took a more romantic approach. Derkje Steenblik, pastry chef at \u003ca href=\"http://press.fourseasons.com/washington/hotel-news/2017/valentines-day/\">Bourbon Steak\u003c/a>, in D.C.'s Four Seasons hotel, says she spent two days crafting her white-tiered cake festooned with hearts, in the colors of the rainbow. \"The hearts ascending,\" she says, \"symbolize love ascending\" — and presumably, conquering all.\u003c/p>\n\u003cp>The wedding cake displays have been a part of Chefs for Equality since the first event was held in 2012, to benefit Maryland's Question 6, the state's same-sex marriage law. The cakes were such a hit that \"we decided to do it every year and theme it,\" says Simone Rathle, who is on the event's host committee. \"And this year, because of what was happening with the Supreme Court hearing, the cakes were much more important than anything.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "\"You'd think cake would be apolitical, and yet here we are,\" says one of several D.C.-area pastry chefs who wrought their support for gay marriage into elaborate wedding cakes.",
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"description": ""You'd think cake would be apolitical, and yet here we are," says one of several D.C.-area pastry chefs who wrought their support for gay marriage into elaborate wedding cakes.",
"title": "Is Fondant Free Speech? Chefs Show Support For Gay Marriage As Court Case Looms | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Bedecked in fondant and flowers, modern wedding cakes are the centerpiece of the marriage feast — an edible form of art. But are they also an expression of free speech?\u003c/p>\n\u003cfigure id=\"attachment_120882\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/mg_9926-6_custom-034334e701bc97e59c34a6bc5ca3c0c0bbedefa2-s700-c85.jpg\" alt=\"This defiant creation, by Tressa Wiles of Bayou Bakery, features a fist gripping one of the Human Rights Campaign's "equality flags."\" width=\"700\" height=\"1039\" class=\"size-full wp-image-120882\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/mg_9926-6_custom-034334e701bc97e59c34a6bc5ca3c0c0bbedefa2-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/mg_9926-6_custom-034334e701bc97e59c34a6bc5ca3c0c0bbedefa2-s700-c85-160x237.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/mg_9926-6_custom-034334e701bc97e59c34a6bc5ca3c0c0bbedefa2-s700-c85-240x356.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/mg_9926-6_custom-034334e701bc97e59c34a6bc5ca3c0c0bbedefa2-s700-c85-375x557.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/mg_9926-6_custom-034334e701bc97e59c34a6bc5ca3c0c0bbedefa2-s700-c85-520x772.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">This defiant creation, by Tressa Wiles of Bayou Bakery, features a fist gripping one of the Human Rights Campaign's \"equality flags.\" \u003ccite>(Kelly Jo Smart/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>That is the question the Supreme Court will consider this fall when it hears the case of a Colorado baker who refused to make a custom wedding cake for a gay couple because he said it would violate his religious beliefs.\u003c/p>\n\u003cp>\"You'd think cake would be apolitical, and yet here we are,\" muses baker Catherine George of \u003ca href=\"http://www.catherinegeorgecakes.com/\">Catherine George Cakes\u003c/a>.\u003c/p>\n\u003cp>She was among the Washington, D.C.-area pastry chefs who crafted 18 elaborate tiered wedding cakes to show their support for marriage equality. Their creations were on display Tuesday night at the sixth annual \u003ca href=\"http://chefsforequality.org/\">Chefs for Equality\u003c/a> in D.C., a fundraiser hosted by the Human Rights Campaign. Some 140 chefs, pastry chefs and mixologists participated in this year's event. The theme: \"Who Can Resist?\"\u003c/p>\n\u003cp>George said her cake — three-tiered and adorned with white fondant molding and columns meant to echo the neoclassical architecture of the Supreme Court building — was definitely intended as a political statement.\u003c/p>\n\u003cfigure id=\"attachment_120884\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/mg_9950-2_custom-02030d2e8e2aa72f756e76c8d53c90d4d0e00bd6-s1600-c85.jpg\" alt=\"Catherine George of Catherine George Cakes crafted this design inspired by neoclassical architecture of the Supreme Court building.\" width=\"1600\" height=\"1427\" class=\"size-full wp-image-120884\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/mg_9950-2_custom-02030d2e8e2aa72f756e76c8d53c90d4d0e00bd6-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/mg_9950-2_custom-02030d2e8e2aa72f756e76c8d53c90d4d0e00bd6-s1600-c85-160x143.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/mg_9950-2_custom-02030d2e8e2aa72f756e76c8d53c90d4d0e00bd6-s1600-c85-800x714.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/mg_9950-2_custom-02030d2e8e2aa72f756e76c8d53c90d4d0e00bd6-s1600-c85-768x685.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/mg_9950-2_custom-02030d2e8e2aa72f756e76c8d53c90d4d0e00bd6-s1600-c85-1020x910.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/mg_9950-2_custom-02030d2e8e2aa72f756e76c8d53c90d4d0e00bd6-s1600-c85-1180x1052.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/mg_9950-2_custom-02030d2e8e2aa72f756e76c8d53c90d4d0e00bd6-s1600-c85-960x856.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/mg_9950-2_custom-02030d2e8e2aa72f756e76c8d53c90d4d0e00bd6-s1600-c85-240x214.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/mg_9950-2_custom-02030d2e8e2aa72f756e76c8d53c90d4d0e00bd6-s1600-c85-375x334.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/mg_9950-2_custom-02030d2e8e2aa72f756e76c8d53c90d4d0e00bd6-s1600-c85-520x464.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">Catherine George of Catherine George Cakes crafted this design inspired by neoclassical architecture of the Supreme Court building. \u003ccite>(Kelly Jo Smart/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I wanted to reference the Supreme Court case that's coming up,\" George says. \"Which is funny, because the idea of cakes as art is part of that.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She adds: \"[I] strongly believe that gay people shouldn't be discriminated against when buying their wedding cake.\"\u003c/p>\n\u003cp>Public accommodation laws in Colorado and elsewhere are designed to prevent discrimination by businesses that interact with the public. Five years ago, David Mullins and Charlie Craig asked Colorado baker Jack Phillips to make them a custom wedding cake. Phillips refused, saying he didn't want to be compelled to use his artistic talents — his cake creativity — to celebrate an event that violated his deeply held religious beliefs. So Mullins and Craig filed civil rights charges against the baker.\u003c/p>\n\u003cp>The Justice Department, under President Trump,\u003ca href=\"http://www.npr.org/2017/09/08/549453484/lgbt-advocates-trump-administration-s-stance-in-cake-case-is-yet-another-letdown\"> is backing the baker\u003c/a>. In a brief filed with the court this month, it argues that the wedding cake case is at heart about the First Amendment and the right to free expression. Acting Solicitor General Jeffrey Wall wrote:\u003c/p>\n\u003cblockquote>\n\u003cp>\"The government may not enact content-based laws commanding a speaker to engage in protected expression: An artist cannot be forced to paint, a musician cannot be forced to play, and a poet cannot be forced to write.\"\u003c/p>\n\u003c/blockquote>\n\u003cfigure id=\"attachment_120885\" class=\"wp-caption aligncenter\" style=\"max-width: 700px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/mg_9948-3_custom-be3384d4666d9fa11cbb9069b062631089d9e570-s700-c85.jpg\" alt='Derkje Steenblik from Bourbon Steak says of her cake: \"The hearts ascending symbolize love ascending.\"' width=\"700\" height=\"1051\" class=\"size-full wp-image-120885\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/mg_9948-3_custom-be3384d4666d9fa11cbb9069b062631089d9e570-s700-c85.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/mg_9948-3_custom-be3384d4666d9fa11cbb9069b062631089d9e570-s700-c85-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/mg_9948-3_custom-be3384d4666d9fa11cbb9069b062631089d9e570-s700-c85-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/mg_9948-3_custom-be3384d4666d9fa11cbb9069b062631089d9e570-s700-c85-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/mg_9948-3_custom-be3384d4666d9fa11cbb9069b062631089d9e570-s700-c85-520x781.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Derkje Steenblik from Bourbon Steak says of her cake: \"The hearts ascending symbolize love ascending.\" \u003ccite>(Kelly Jo Smart/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Some of the cakes on display Tuesday were overtly political. Tressa Wiles of Bayou Bakery crafted a blue and yellow cake — the colors of the Human Rights Campaign — with a fist jutting out of the top in defiance. \"If you like cake and dessert and want to get married or celebrate anything, you should be able to get it — as long as you pay for it, right?\" Wiles \u003ca href=\"https://www.washingtonpost.com/lifestyle/style/wedding-cakes-for-all-washington-bakers-support-gay-marriage-as-a-supreme-court-case-looms/2017/09/20/621f5fd6-9e16-11e7-8ea1-ed975285475e_story.html?utm_term=.41ba41bd6fe5\">told\u003c/a> \u003cem>The Washington Post\u003c/em>. She told the paper she was 100 percent in support of the Colorado couple.\u003c/p>\n\u003cp>Others took a more romantic approach. Derkje Steenblik, pastry chef at \u003ca href=\"http://press.fourseasons.com/washington/hotel-news/2017/valentines-day/\">Bourbon Steak\u003c/a>, in D.C.'s Four Seasons hotel, says she spent two days crafting her white-tiered cake festooned with hearts, in the colors of the rainbow. \"The hearts ascending,\" she says, \"symbolize love ascending\" — and presumably, conquering all.\u003c/p>\n\u003cp>The wedding cake displays have been a part of Chefs for Equality since the first event was held in 2012, to benefit Maryland's Question 6, the state's same-sex marriage law. The cakes were such a hit that \"we decided to do it every year and theme it,\" says Simone Rathle, who is on the event's host committee. \"And this year, because of what was happening with the Supreme Court hearing, the cakes were much more important than anything.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Rise Of The Beerbots: Is Tech Taking The Craft Out Of Homebrewing?",
"title": "Rise Of The Beerbots: Is Tech Taking The Craft Out Of Homebrewing?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In 2009, food writer Emma Christensen began brewing beer at home. She quickly grew to love each stage of the hours-long process, much of which is spent tending to a crock of boiling wort, or unfermented beer, and adding hops every few minutes. Over the course of making more than a hundred batches, she has become skilled at the art of turning barley, water, hops and yeast into beer.\u003c/p>\n\u003cp>So Christensen, like many homebrewers, is both amused and mystified by one of the latest innovations of the tech age: automated countertop brewing systems, sometimes referred to as beerbots. Like the homebrewer's version of the bread machine, beerbots have turned the gritty, sticky, ancient craft of brewing into a neat and tidy hobby that requires fairly minimal skill, an ability to follow simple directions and – of course – a smartphone or tablet.\u003c/p>\n\u003cp>\"I just don't see the appeal,\" says Christensen, who has written \u003ca href=\"http://www.emmachristensenmedia.com/\">three books on homebrewing\u003c/a>. \"You throw the ingredients into a box and it becomes beer. I'd rather go to the store and buy a six-pack of really good craft beer.\"\u003c/p>\n\u003cp>The level of automation varies among the different brands. For example, with the models from \u003ca href=\"https://www.picobrew.com/BrewMarketplace/Index.cshtml\">PicoBrew\u003c/a>, probably the dominant company in the field, the human participant must transfer the beer from the fermenting vessel to the serving keg. The \u003ca href=\"https://www.brewie.org/how-it-works\">Brewie\u003c/a> beerbot also requires similar liquid transferring. Other setups, like the forthcoming beerbots from \u003ca href=\"http://www.igulu.com/\">iGulu\u003c/a> and \u003ca href=\"https://www.minibrew.io/\">MiniBrew\u003c/a>, are advertised as doing virtually everything automatically with minimal hands-on participation from a person. The available brewing system from \u003ca href=\"https://williamswarn.co.nz/\">WilliamsWarn\u003c/a> likewise demands little attention from its operator, since every stage of the beer-making process occurs in one container, which is eventually tapped like a keg.\u003c/p>\n\u003cp>\"You push a button, walk away for a week or two, and come back and pour yourself a beer,\" says Duke Geren, a craft beer enthusiast and homebrewer in Vancouver, Wash., who says he has little interest in brewing with a beerbot system, most of which are started and monitored via smartphone.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bill Mitchell, co-founder of PicoBrew, explains that his company's \"mission is to minimize the manual labor that's unrelated to the art and science of brewing.\" Each of his company's three different models, which have sold about 10,000 units in the past four years, simply eliminates, or makes easier, the steps of homebrewing where mistakes are most likely to occur.\u003c/p>\n\u003cp>\"It's not like you're reconstituting dried beer,\" he says.\u003c/p>\n\u003cp>For example, PicoBrew's automated brewing systems carefully moderate temperatures through the brewing processes. They also automatically sterilize the equipment after brewing – a critical, and sometimes tricky, step in the process of consistently making good beer.\u003c/p>\n\u003cp>\"The technology helps people make better beer by helping eliminate some of the technical defects that brewers often encounter,\" says Mitchell, who compares brewing with PicoBrew systems to cooking a meal on a modern stove rather than a campfire.\u003c/p>\n\u003cp>The Pico Pro unit and the newly released Pico C allow customers to make dozens of popular commercial beers at home, including Deschutes Brewery's Fresh-Squeezed IPA and Elysian Brewing Company's Dragonstooth Stout. Online customer reviews are mixed when it comes to how perfectly these recipes, which come to one's door in a so-called PicoPak, replicate the original beer.\u003c/p>\n\u003cp>Though these machines are marvels of technology, it isn't clear that using them fosters much in the way of personal brewing skills. Jeremy Marshall, Lagunitas Brewing Company's brewmaster, says he would probably never hire a new brewer whose only experience making beer has been with a beerbot.\u003c/p>\n\u003cp>\"You probably don't learn very much brewing like this, except that if you put the grain and hops in this hole and press the button, you get beer,\" he says. By contrast, he has hired several assistant brewers whose only experience was homebrewing the traditional way, using a stove, bucket and large glass jug, or carboy.\u003c/p>\n\u003cp>Yet Marshall uses a beerbot himself. In Lagunitas' fermentation lab at its Petaluma, Calif., headquarters, Marshall and his staff have been running a \u003ca href=\"https://www.picobrew.com/Store/products/zymatic.cshtml\">PicoBrew Zymatic\u003c/a> system since early spring, mainly to make test batches of beer with experimental grains.\u003c/p>\n\u003cp>In fact, of the roughly 2,400 Zymatic systems sold (for about $2,000 each) since the unit was introduced in 2013, about half, PicoBrew's Mitchell says, are now being used by commercial craft breweries.\u003c/p>\n\u003cp>Marshall believes beer machines may prove most serviceable in the long-term as research tools for professional brewers. He also expects them to remain popular among wealthy beer enthusiasts with too little time to brew in a crockpot and bucket. Traditional homebrewing can easily gobble up half a day in the first brewing stage alone. Beerbots, the advertisements claim, reduce brewing time to about two or three hours. Fermentation, the natural conversion of sugar into alcohol by yeast, takes at least several days no matter how one makes beer.\u003c/p>\n\u003cp>Geren thinks beerbots are too expensive to replace old-school homebrewing on a large scale. Whereas a traditional five-gallon (19-liter) homebrewing setup may cost about $200, the most affordable beerbot model on the market is the Pico C, which the company's website lists at $549. The Pico Pro runs about $800. Each one makes just five liters of beer.\u003c/p>\n\u003cp>\"For the cost of the unit and $20 to $30 for the ingredient packs, you're brewing some pretty expensive beer at that point,\" he says.\u003c/p>\n\u003cp>The \u003ca href=\"https://www.brewie.org/the-machine\">Brewie\u003c/a> system runs $2,199 and makes around 20 liters of beer per batch. The WilliamsWarn \u003ca href=\"https://williamswarn.co.nz/products/brewmaster/\">BrewMaster\u003c/a> is in a league all its own, running about $7,000 and making 23 liters at a time.\u003c/p>\n\u003cp>Because the WilliamsWarn system dispenses the beer from the same container in which it was fermented, \"you're sitting on that one beer until you drink it all,\" Mitchell, at PicoBrew, notes.\u003c/p>\n\u003cp>Christensen believes the cost of the average beerbot must drop significantly if the products are going to become common household appliances. She believes automated brewing units are now \"at the precipice\" between failing as a concept and going mainstream.\u003c/p>\n\u003cp>\"As a food editor, I've tested a lot of products like these, and I have seen so many gadgets come and go,\" she says. \"I feel like it could go either way with these.\"\u003c/p>\n\u003cp>She recalls when sous vide machines first hit the market.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\"They were so big, and I thought, 'No way – these won't survive,' \" she says. \"And now lots of people have them, and I own one, too.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Automated systems have turned the messy, ancient art of brewing into a tidy hobby requiring fairly minimal skill, and of course, a smartphone or tablet. Critics ask: Where's the craft in that?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In 2009, food writer Emma Christensen began brewing beer at home. She quickly grew to love each stage of the hours-long process, much of which is spent tending to a crock of boiling wort, or unfermented beer, and adding hops every few minutes. Over the course of making more than a hundred batches, she has become skilled at the art of turning barley, water, hops and yeast into beer.\u003c/p>\n\u003cp>So Christensen, like many homebrewers, is both amused and mystified by one of the latest innovations of the tech age: automated countertop brewing systems, sometimes referred to as beerbots. Like the homebrewer's version of the bread machine, beerbots have turned the gritty, sticky, ancient craft of brewing into a neat and tidy hobby that requires fairly minimal skill, an ability to follow simple directions and – of course – a smartphone or tablet.\u003c/p>\n\u003cp>\"I just don't see the appeal,\" says Christensen, who has written \u003ca href=\"http://www.emmachristensenmedia.com/\">three books on homebrewing\u003c/a>. \"You throw the ingredients into a box and it becomes beer. I'd rather go to the store and buy a six-pack of really good craft beer.\"\u003c/p>\n\u003cp>The level of automation varies among the different brands. For example, with the models from \u003ca href=\"https://www.picobrew.com/BrewMarketplace/Index.cshtml\">PicoBrew\u003c/a>, probably the dominant company in the field, the human participant must transfer the beer from the fermenting vessel to the serving keg. The \u003ca href=\"https://www.brewie.org/how-it-works\">Brewie\u003c/a> beerbot also requires similar liquid transferring. Other setups, like the forthcoming beerbots from \u003ca href=\"http://www.igulu.com/\">iGulu\u003c/a> and \u003ca href=\"https://www.minibrew.io/\">MiniBrew\u003c/a>, are advertised as doing virtually everything automatically with minimal hands-on participation from a person. The available brewing system from \u003ca href=\"https://williamswarn.co.nz/\">WilliamsWarn\u003c/a> likewise demands little attention from its operator, since every stage of the beer-making process occurs in one container, which is eventually tapped like a keg.\u003c/p>\n\u003cp>\"You push a button, walk away for a week or two, and come back and pour yourself a beer,\" says Duke Geren, a craft beer enthusiast and homebrewer in Vancouver, Wash., who says he has little interest in brewing with a beerbot system, most of which are started and monitored via smartphone.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bill Mitchell, co-founder of PicoBrew, explains that his company's \"mission is to minimize the manual labor that's unrelated to the art and science of brewing.\" Each of his company's three different models, which have sold about 10,000 units in the past four years, simply eliminates, or makes easier, the steps of homebrewing where mistakes are most likely to occur.\u003c/p>\n\u003cp>\"It's not like you're reconstituting dried beer,\" he says.\u003c/p>\n\u003cp>For example, PicoBrew's automated brewing systems carefully moderate temperatures through the brewing processes. They also automatically sterilize the equipment after brewing – a critical, and sometimes tricky, step in the process of consistently making good beer.\u003c/p>\n\u003cp>\"The technology helps people make better beer by helping eliminate some of the technical defects that brewers often encounter,\" says Mitchell, who compares brewing with PicoBrew systems to cooking a meal on a modern stove rather than a campfire.\u003c/p>\n\u003cp>The Pico Pro unit and the newly released Pico C allow customers to make dozens of popular commercial beers at home, including Deschutes Brewery's Fresh-Squeezed IPA and Elysian Brewing Company's Dragonstooth Stout. Online customer reviews are mixed when it comes to how perfectly these recipes, which come to one's door in a so-called PicoPak, replicate the original beer.\u003c/p>\n\u003cp>Though these machines are marvels of technology, it isn't clear that using them fosters much in the way of personal brewing skills. Jeremy Marshall, Lagunitas Brewing Company's brewmaster, says he would probably never hire a new brewer whose only experience making beer has been with a beerbot.\u003c/p>\n\u003cp>\"You probably don't learn very much brewing like this, except that if you put the grain and hops in this hole and press the button, you get beer,\" he says. By contrast, he has hired several assistant brewers whose only experience was homebrewing the traditional way, using a stove, bucket and large glass jug, or carboy.\u003c/p>\n\u003cp>Yet Marshall uses a beerbot himself. In Lagunitas' fermentation lab at its Petaluma, Calif., headquarters, Marshall and his staff have been running a \u003ca href=\"https://www.picobrew.com/Store/products/zymatic.cshtml\">PicoBrew Zymatic\u003c/a> system since early spring, mainly to make test batches of beer with experimental grains.\u003c/p>\n\u003cp>In fact, of the roughly 2,400 Zymatic systems sold (for about $2,000 each) since the unit was introduced in 2013, about half, PicoBrew's Mitchell says, are now being used by commercial craft breweries.\u003c/p>\n\u003cp>Marshall believes beer machines may prove most serviceable in the long-term as research tools for professional brewers. He also expects them to remain popular among wealthy beer enthusiasts with too little time to brew in a crockpot and bucket. Traditional homebrewing can easily gobble up half a day in the first brewing stage alone. Beerbots, the advertisements claim, reduce brewing time to about two or three hours. Fermentation, the natural conversion of sugar into alcohol by yeast, takes at least several days no matter how one makes beer.\u003c/p>\n\u003cp>Geren thinks beerbots are too expensive to replace old-school homebrewing on a large scale. Whereas a traditional five-gallon (19-liter) homebrewing setup may cost about $200, the most affordable beerbot model on the market is the Pico C, which the company's website lists at $549. The Pico Pro runs about $800. Each one makes just five liters of beer.\u003c/p>\n\u003cp>\"For the cost of the unit and $20 to $30 for the ingredient packs, you're brewing some pretty expensive beer at that point,\" he says.\u003c/p>\n\u003cp>The \u003ca href=\"https://www.brewie.org/the-machine\">Brewie\u003c/a> system runs $2,199 and makes around 20 liters of beer per batch. The WilliamsWarn \u003ca href=\"https://williamswarn.co.nz/products/brewmaster/\">BrewMaster\u003c/a> is in a league all its own, running about $7,000 and making 23 liters at a time.\u003c/p>\n\u003cp>Because the WilliamsWarn system dispenses the beer from the same container in which it was fermented, \"you're sitting on that one beer until you drink it all,\" Mitchell, at PicoBrew, notes.\u003c/p>\n\u003cp>Christensen believes the cost of the average beerbot must drop significantly if the products are going to become common household appliances. She believes automated brewing units are now \"at the precipice\" between failing as a concept and going mainstream.\u003c/p>\n\u003cp>\"As a food editor, I've tested a lot of products like these, and I have seen so many gadgets come and go,\" she says. \"I feel like it could go either way with these.\"\u003c/p>\n\u003cp>She recalls when sous vide machines first hit the market.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"They were so big, and I thought, 'No way – these won't survive,' \" she says. \"And now lots of people have them, and I own one, too.\"\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dolores Huerta: The Civil Rights Icon Who Showed Farmworkers 'Sí Se Puede'",
"title": "Dolores Huerta: The Civil Rights Icon Who Showed Farmworkers 'Sí Se Puede'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>At 87, Dolores Huerta is a living civil rights icon. She has spent most of her life as a political activist, fighting for better working conditions for farmworkers and the rights of the downtrodden, a firm believer in the power of political organizing to effect change.\u003c/p>\n\u003cp>And yet, her role in the farmworkers movement has long been overshadowed by that of Cesar Chavez, her longtime collaborator and co-founder of what became the United Farm Workers of America union. That's true even when it comes to credit for coining the movement's famous slogan, \u003cem>Sí se puede\u003c/em> — Spanish for \"Yes, we can\" — which inspired President Obama's own campaign battle cry and has often wrongly been attributed to Chavez. (Obama acknowledged Huerta as the \u003ca href=\"https://obamawhitehouse.archives.gov/the-press-office/2012/05/29/remarks-president-presidential-medal-freedom-ceremony\">source of that phrase\u003c/a> when he awarded her the Presidential Medal of Freedom in 2012. She talks about its origins below.)\u003c/p>\n\u003cp>\u003ca href=\"https://www.doloresthemovie.com/\">Dolores\u003c/a>\u003cem>,\u003c/em> a new documentary from director Peter Bratt, aims to finally set the record straight. The film chronicles Huerta's evolution from a teenager outraged by the racial and economic injustices she saw in California's agricultural Central Valley to a key architect of the nationwide boycott of grapes that led to the first farmworker union contracts. At its height, an estimated 17 million people stopped buying grapes.\u003c/p>\n\u003cp>Huerta was 25 when she became the political director of the Community Service Organization, run by influential community organizer Fred Ross. That's where she met Chavez, and in 1962 the two teamed up to form what became the UFA, organizing farmworkers who toiled for wages as low as 70 cents an hour, in brutal conditions.\u003c/p>\n\u003cp>\"They didn't have toilets in the fields, they didn't have cold drinking water. They didn't have rest periods,\" Huerta tells NPR.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In 1965, the grape workers struck, and Huerta was a leading organizer. She faced violence on the picket lines — and sexism from both the growers she was staring down and their political allies, and from within her own organization. At one point, a lawmaker is seen referring to Huerta as Chavez's \"sidekick.\" At a time when the feminist movement was taking root, Huerta was an unconventional figure: the twice-divorced mother of 11 children. \"Who supports those kids when she's out on these adventures?\" one of her opponents is shown asking in historical footage.\u003c/p>\n\u003cp>Now grown, her children provide some of the most moving accounts in the film. They speak with great admiration for their mother, but are also candid about the price her tireless dedication to the cause exacted on the family. As one daughter puts it, \"The movement became her most important child.\"\u003c/p>\n\u003cfigure id=\"attachment_120854\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march.jpg\" alt=\"Huerta organizes marchers in Coachella, Calif., in 1969. She's been an outspoken activist for the rights of farmworkers and the downtrodden for much of her life.\" width=\"1400\" height=\"786\" class=\"size-full wp-image-120854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-1020x573.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-1180x662.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-520x292.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Huerta organizes marchers in Coachella, Calif., in 1969. She's been an outspoken activist for the rights of farmworkers and the downtrodden for much of her life. \u003ccite>(George Ballis//George Ballis/Take Stock/The Image Work)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As she approaches nine decades of life, Huerta remains outspoken and indefatigable. Through her \u003ca href=\"http://doloreshuerta.org/\">Dolores Huerta Foundation,\u003c/a> she continues to work with agricultural communities, organizing people to run for office and advocating on issues of health, education and economic development.\u003c/p>\n\u003cp>Huerta recently stopped by NPR headquarters in Washington, D.C., where she spoke to us about the new film, her life's work and her ongoing activism. Excerpts of our conversation are transcribed below, edited for brevity and clarity.\u003c/p>\n\u003cp>\u003cstrong>After the grape workers went on strike, you directed the national boycott of grapes. What kind of day-to-day conditions did farmworkers in the field face at that time? \u003c/strong>\u003c/p>\n\u003cp>Well, the conditions were terrible. The farmworkers were only earning about 70 cents an hour at that time — 90 cents was the highest wage that they were earning. They didn't have toilets in the fields, they didn't have cold drinking water. They didn't have rest periods. People worked from sunup to sundown. It was really atrocious. And families were so poor. I think that's one of the things that really infuriated me. When I saw people in their homes — they had dirt floors. And the furniture was orange crates and cardboard boxes. People were so incredibly poor and they were working so hard. And the children were [suffering from malnutrition] and very ill-clothed and ill-fed. I said, \"This is wrong,\" because you saw how hard they were working, and yet they were not getting paid anything.\u003c/p>\n\u003cp>\u003cstrong>One thing that struck me while watching the documentary was the violence directed against farmworkers during the strike. Were you subjected to this violence? \u003c/strong>\u003c/p>\n\u003cp>Oh, many times. We had violence directed at us by the growers themselves, trying to run us down by cars, pointing rifles at us, spraying the people when they were on the picket line with sulfur. And then we had violence by the Teamsters union with the goons that they hired at that time — and by the way, I have to say that the Teamsters union are OK today. [Editor's note: In 1970, the Teamsters union signed a deal with growers for access to organize farmworkers, undercutting the efforts of the United Farm Workers.] They came at us with two by fours. We had a lot of violence, definitely. And then I was beaten up by the police San Francisco [in 1988], which also is shown in the film. [During that incident, several of her ribs were broken and her recovery took months.]\u003c/p>\n\u003cp>\u003cstrong> In the documentary, we hear a lot of moving testimony from your children. And they obviously have a great deal of respect and admiration for you. But they also talk about the toll that the work took on the family when they were growing up. Was that something that weighed on you — the fact that that you were very much a pioneer, but the time that you spent on activism meant time away from your children? \u003c/strong>\u003c/p>\n\u003cp>I think that's something that all mothers have to deal with, especially single mothers. We work and we have to leave the kids behind. And I think that's one of the reasons that we, not only as women but as families, we have to advocate for early childhood education for all of our children. To make sure that they're taken care of but also educated in the process. Because we do need women in civic life. We do need women to run for office, to be in political office. We need a feminist to be at the table when decisions are being made so that the right decisions will be made. But you know, actually, in the farmworkers union — and the film doesn't really show this — we always had a daycare for children. Because when we did this strike, and especially when all of the people went on the march to Sacramento, the women had to take over the picket lines.\u003c/p>\n\u003cp>\u003cstrong>Because the men were marching to Sacramento?\u003c/strong>\u003c/p>\n\u003cp>Yeah, the women had to take over the strike. The women had to run all the picket lines. They had to do all the work that we were doing in the strike.\u003c/p>\n\u003cp>\u003cstrong>Do you feel that women working in the fields faced special challenges when you were organizing? \u003c/strong>\u003c/p>\n\u003cp>Oh absolutely, especially on the issue of pesticides. Because you know, the pesticides in the fields really affect women even more than they do men. They affect children and they affect women more than they do men. But we have had so many women that have cancer, so many children have been born with deformities. And men also that have died because they were spraying pesticides in the field and they died of lung cancer. This is a really, really big issue to this day for farmworkers. Because even though we were able to get many of the pesticides banned, they keep inventing new ones. And it was actually just a couple of months ago that a group of farmworkers working in a field near Bakersfield \u003ca href=\"https://www.theguardian.com/environment/2017/may/17/pesticide-trump-ban-california-farm-workers-sick\">were poisoned\u003c/a>. And one of the pesticides that affected them was one that was recently taken off the restricted list by President Trump. [Editor's note: The Environmental Protection Agency, under President Obama, had concluded that the pesticide chlorpyrifos could pose a risk to consumers and proposed banning it. But a final decision was not made until March, when the Trump administration's EPA \u003ca href=\"http://www.npr.org/sections/thesalt/2017/03/29/521898976/will-the-epa-reject-a-pesticide-or-its-own-scientific-evidence\">reversed course\u003c/a> and said it would keep the pesticide on the market.]\u003c/p>\n\u003cp>\u003cstrong>One of things in the documentary that stayed with me is that you say that for a long time, you didn't think it was right to take credit for your work. \u003c/strong>\u003c/p>\n\u003cp>You know what? I've thought about that a lot. When we had our first constitutional convention for the National Farm Workers Association and we were having elections and Cesar [Chavez] was running the meeting, he stepped down from the dais and came up to me. He said, \"Who's going to nominate you for vice president?\" And I said, \"Oh, I don't have to be on the board. I just want to serve all the women out there.\" How many of us have thought that way?\u003c/p>\n\u003cp>And he said, \"You're crazy.\" So I did — I grabbed somebody to nominate me. But if Cesar hadn't told me to, I wouldn't have thought about it. And I think that's a problem with us as women — we don't think we need to be in the power structure, that we need to be on those boards where decisions are being made. Sometimes we think well, I'm not really prepared to take that position or that role. But I say [to women out there]: Just do it like the guys do it — pretend that you know. And then you learn on the job.\u003c/p>\n\u003cp>\u003cstrong>The slogan \"\u003cem>Sí\u003c/em>\u003c/strong>\u003cstrong>\u003cem> se puede\"\u003c/em>\u003c/strong>\u003cstrong> — \"Yes, we can\" — that was you. How did you come up with that?\u003c/strong>\u003c/p>\n\u003cp>We were in Arizona. We were organizing people in the community to come to support us. They had passed a law in Arizona that if you said, \"boycott,\" you could go to prison for six months. And if you said \"strike,\" you could go to prison. So we were trying to organize against that law. And I was speaking to a group of professionals in Arizona, to see if they could support us. And they said, \"Oh, here in Arizona you can't do any of that. In Arizona \u003cem>no se puede — \u003c/em>no you can't\u003cem>.\" \u003c/em>And I said, \"No, in Arizona \u003cem>sí se puede!\" \u003c/em>And when I went back to our meeting that we had every night there ... I gave that report to everybody and when I said, \"\u003cem>Sí se puede\u003c/em>,\" everybody started shouting, \"\u003cem>Sí se puede! Sí se puede!\"\u003c/em> And so that became the slogan of our campaign in Arizona and now is the slogan for the immigrant rights movement, you know, on posters. We can do it. I can do it. \u003cem>Sí\u003c/em>\u003cem> se puede\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>That must make you smile every time you hear it. \u003c/strong>\u003c/p>\n\u003cp>Oh, it does. I always feel very happy. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A key architect of the nationwide grape boycott that galvanized the farmworkers' rights movement, her legacy has long been overshadowed. A new film aims to change that. Huerta speaks with NPR.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>At 87, Dolores Huerta is a living civil rights icon. She has spent most of her life as a political activist, fighting for better working conditions for farmworkers and the rights of the downtrodden, a firm believer in the power of political organizing to effect change.\u003c/p>\n\u003cp>And yet, her role in the farmworkers movement has long been overshadowed by that of Cesar Chavez, her longtime collaborator and co-founder of what became the United Farm Workers of America union. That's true even when it comes to credit for coining the movement's famous slogan, \u003cem>Sí se puede\u003c/em> — Spanish for \"Yes, we can\" — which inspired President Obama's own campaign battle cry and has often wrongly been attributed to Chavez. (Obama acknowledged Huerta as the \u003ca href=\"https://obamawhitehouse.archives.gov/the-press-office/2012/05/29/remarks-president-presidential-medal-freedom-ceremony\">source of that phrase\u003c/a> when he awarded her the Presidential Medal of Freedom in 2012. She talks about its origins below.)\u003c/p>\n\u003cp>\u003ca href=\"https://www.doloresthemovie.com/\">Dolores\u003c/a>\u003cem>,\u003c/em> a new documentary from director Peter Bratt, aims to finally set the record straight. The film chronicles Huerta's evolution from a teenager outraged by the racial and economic injustices she saw in California's agricultural Central Valley to a key architect of the nationwide boycott of grapes that led to the first farmworker union contracts. At its height, an estimated 17 million people stopped buying grapes.\u003c/p>\n\u003cp>Huerta was 25 when she became the political director of the Community Service Organization, run by influential community organizer Fred Ross. That's where she met Chavez, and in 1962 the two teamed up to form what became the UFA, organizing farmworkers who toiled for wages as low as 70 cents an hour, in brutal conditions.\u003c/p>\n\u003cp>\"They didn't have toilets in the fields, they didn't have cold drinking water. They didn't have rest periods,\" Huerta tells NPR.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In 1965, the grape workers struck, and Huerta was a leading organizer. She faced violence on the picket lines — and sexism from both the growers she was staring down and their political allies, and from within her own organization. At one point, a lawmaker is seen referring to Huerta as Chavez's \"sidekick.\" At a time when the feminist movement was taking root, Huerta was an unconventional figure: the twice-divorced mother of 11 children. \"Who supports those kids when she's out on these adventures?\" one of her opponents is shown asking in historical footage.\u003c/p>\n\u003cp>Now grown, her children provide some of the most moving accounts in the film. They speak with great admiration for their mother, but are also candid about the price her tireless dedication to the cause exacted on the family. As one daughter puts it, \"The movement became her most important child.\"\u003c/p>\n\u003cfigure id=\"attachment_120854\" class=\"wp-caption aligncenter\" style=\"max-width: 1400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march.jpg\" alt=\"Huerta organizes marchers in Coachella, Calif., in 1969. She's been an outspoken activist for the rights of farmworkers and the downtrodden for much of her life.\" width=\"1400\" height=\"786\" class=\"size-full wp-image-120854\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march.jpg 1400w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-1020x573.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-1180x662.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-375x211.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/dolores-huerta-organizing-marchers-on-the-2nd-day-of-march-520x292.jpg 520w\" sizes=\"(max-width: 1400px) 100vw, 1400px\">\u003cfigcaption class=\"wp-caption-text\">Huerta organizes marchers in Coachella, Calif., in 1969. She's been an outspoken activist for the rights of farmworkers and the downtrodden for much of her life. \u003ccite>(George Ballis//George Ballis/Take Stock/The Image Work)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As she approaches nine decades of life, Huerta remains outspoken and indefatigable. Through her \u003ca href=\"http://doloreshuerta.org/\">Dolores Huerta Foundation,\u003c/a> she continues to work with agricultural communities, organizing people to run for office and advocating on issues of health, education and economic development.\u003c/p>\n\u003cp>Huerta recently stopped by NPR headquarters in Washington, D.C., where she spoke to us about the new film, her life's work and her ongoing activism. Excerpts of our conversation are transcribed below, edited for brevity and clarity.\u003c/p>\n\u003cp>\u003cstrong>After the grape workers went on strike, you directed the national boycott of grapes. What kind of day-to-day conditions did farmworkers in the field face at that time? \u003c/strong>\u003c/p>\n\u003cp>Well, the conditions were terrible. The farmworkers were only earning about 70 cents an hour at that time — 90 cents was the highest wage that they were earning. They didn't have toilets in the fields, they didn't have cold drinking water. They didn't have rest periods. People worked from sunup to sundown. It was really atrocious. And families were so poor. I think that's one of the things that really infuriated me. When I saw people in their homes — they had dirt floors. And the furniture was orange crates and cardboard boxes. People were so incredibly poor and they were working so hard. And the children were [suffering from malnutrition] and very ill-clothed and ill-fed. I said, \"This is wrong,\" because you saw how hard they were working, and yet they were not getting paid anything.\u003c/p>\n\u003cp>\u003cstrong>One thing that struck me while watching the documentary was the violence directed against farmworkers during the strike. Were you subjected to this violence? \u003c/strong>\u003c/p>\n\u003cp>Oh, many times. We had violence directed at us by the growers themselves, trying to run us down by cars, pointing rifles at us, spraying the people when they were on the picket line with sulfur. And then we had violence by the Teamsters union with the goons that they hired at that time — and by the way, I have to say that the Teamsters union are OK today. [Editor's note: In 1970, the Teamsters union signed a deal with growers for access to organize farmworkers, undercutting the efforts of the United Farm Workers.] They came at us with two by fours. We had a lot of violence, definitely. And then I was beaten up by the police San Francisco [in 1988], which also is shown in the film. [During that incident, several of her ribs were broken and her recovery took months.]\u003c/p>\n\u003cp>\u003cstrong> In the documentary, we hear a lot of moving testimony from your children. And they obviously have a great deal of respect and admiration for you. But they also talk about the toll that the work took on the family when they were growing up. Was that something that weighed on you — the fact that that you were very much a pioneer, but the time that you spent on activism meant time away from your children? \u003c/strong>\u003c/p>\n\u003cp>I think that's something that all mothers have to deal with, especially single mothers. We work and we have to leave the kids behind. And I think that's one of the reasons that we, not only as women but as families, we have to advocate for early childhood education for all of our children. To make sure that they're taken care of but also educated in the process. Because we do need women in civic life. We do need women to run for office, to be in political office. We need a feminist to be at the table when decisions are being made so that the right decisions will be made. But you know, actually, in the farmworkers union — and the film doesn't really show this — we always had a daycare for children. Because when we did this strike, and especially when all of the people went on the march to Sacramento, the women had to take over the picket lines.\u003c/p>\n\u003cp>\u003cstrong>Because the men were marching to Sacramento?\u003c/strong>\u003c/p>\n\u003cp>Yeah, the women had to take over the strike. The women had to run all the picket lines. They had to do all the work that we were doing in the strike.\u003c/p>\n\u003cp>\u003cstrong>Do you feel that women working in the fields faced special challenges when you were organizing? \u003c/strong>\u003c/p>\n\u003cp>Oh absolutely, especially on the issue of pesticides. Because you know, the pesticides in the fields really affect women even more than they do men. They affect children and they affect women more than they do men. But we have had so many women that have cancer, so many children have been born with deformities. And men also that have died because they were spraying pesticides in the field and they died of lung cancer. This is a really, really big issue to this day for farmworkers. Because even though we were able to get many of the pesticides banned, they keep inventing new ones. And it was actually just a couple of months ago that a group of farmworkers working in a field near Bakersfield \u003ca href=\"https://www.theguardian.com/environment/2017/may/17/pesticide-trump-ban-california-farm-workers-sick\">were poisoned\u003c/a>. And one of the pesticides that affected them was one that was recently taken off the restricted list by President Trump. [Editor's note: The Environmental Protection Agency, under President Obama, had concluded that the pesticide chlorpyrifos could pose a risk to consumers and proposed banning it. But a final decision was not made until March, when the Trump administration's EPA \u003ca href=\"http://www.npr.org/sections/thesalt/2017/03/29/521898976/will-the-epa-reject-a-pesticide-or-its-own-scientific-evidence\">reversed course\u003c/a> and said it would keep the pesticide on the market.]\u003c/p>\n\u003cp>\u003cstrong>One of things in the documentary that stayed with me is that you say that for a long time, you didn't think it was right to take credit for your work. \u003c/strong>\u003c/p>\n\u003cp>You know what? I've thought about that a lot. When we had our first constitutional convention for the National Farm Workers Association and we were having elections and Cesar [Chavez] was running the meeting, he stepped down from the dais and came up to me. He said, \"Who's going to nominate you for vice president?\" And I said, \"Oh, I don't have to be on the board. I just want to serve all the women out there.\" How many of us have thought that way?\u003c/p>\n\u003cp>And he said, \"You're crazy.\" So I did — I grabbed somebody to nominate me. But if Cesar hadn't told me to, I wouldn't have thought about it. And I think that's a problem with us as women — we don't think we need to be in the power structure, that we need to be on those boards where decisions are being made. Sometimes we think well, I'm not really prepared to take that position or that role. But I say [to women out there]: Just do it like the guys do it — pretend that you know. And then you learn on the job.\u003c/p>\n\u003cp>\u003cstrong>The slogan \"\u003cem>Sí\u003c/em>\u003c/strong>\u003cstrong>\u003cem> se puede\"\u003c/em>\u003c/strong>\u003cstrong> — \"Yes, we can\" — that was you. How did you come up with that?\u003c/strong>\u003c/p>\n\u003cp>We were in Arizona. We were organizing people in the community to come to support us. They had passed a law in Arizona that if you said, \"boycott,\" you could go to prison for six months. And if you said \"strike,\" you could go to prison. So we were trying to organize against that law. And I was speaking to a group of professionals in Arizona, to see if they could support us. And they said, \"Oh, here in Arizona you can't do any of that. In Arizona \u003cem>no se puede — \u003c/em>no you can't\u003cem>.\" \u003c/em>And I said, \"No, in Arizona \u003cem>sí se puede!\" \u003c/em>And when I went back to our meeting that we had every night there ... I gave that report to everybody and when I said, \"\u003cem>Sí se puede\u003c/em>,\" everybody started shouting, \"\u003cem>Sí se puede! Sí se puede!\"\u003c/em> And so that became the slogan of our campaign in Arizona and now is the slogan for the immigrant rights movement, you know, on posters. We can do it. I can do it. \u003cem>Sí\u003c/em>\u003cem> se puede\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>That must make you smile every time you hear it. \u003c/strong>\u003c/p>\n\u003cp>Oh, it does. I always feel very happy. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Preview: Barranco in Lafayette is the latest location for Peruvian-born chef Carlos Altamirano's growing empire",
"title": "Preview: Barranco in Lafayette is the latest location for Peruvian-born chef Carlos Altamirano's growing empire",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Having just opened a new restaurant six months ago, it wasn’t like Chef Carlos Altamirano was looking to open another one right now.\u003c/p>\n\u003cp>But sometimes, things just fall into your lap.\u003c/p>\n\u003cp>That was the case in Lafayette, a city in which it’s nearly impossible to find a space, unless another one closes – that is now known as Barranco Cocina Peruana.\u003c/p>\n\u003cfigure id=\"attachment_120780\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-120780\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0742-new-1.jpg\" alt=\"Barranco Cocina Peruana exterior.\" width=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Barranco Cocina Peruana exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On Mt. Diablo Blvd, it’s right downtown, and for commuters, it’s the first restaurant you come upon when exiting the BART station; perfect for a post-work cocktail and some small plates with friends.\u003c/p>\n\u003cp>“We had wanted to do something in Lafayette for a long time now,” agreed Shu Dai Altamirano, his wife and business partner, “but couldn’t find anything.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“The landlord here loves \u003ca href=\"http://paradakitchen.com/\">Parada\u003c/a> and wanted us to do something here,” said Carlos Altamirano, referring to his Walnut Creek restaurant, now two years old.\u003c/p>\n\u003cp>When the space vacated, the landlord invited Altamirano to come see it.\u003c/p>\n\u003cfigure id=\"attachment_120786\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120786\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0764-new.jpg\" alt=\"The interior dining space at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior dining space at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We checked it out,” he said, and that was that. Barranco opened Friday, September 15.\u003c/p>\n\u003cfigure id=\"attachment_120784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120784\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0758-new-1.jpg\" alt=\"The bar at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120785\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120785\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0759-new.jpg\" alt=\"Festive artwork in the bar area at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Festive artwork in the bar area at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0748-new.jpg\" alt=\"The open kitchen at Barranco.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The open kitchen at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Barranco is named after one of Lima, Peru’s beach districts, where seafood is abundant, and it is the seventh Bay Area restaurant owned by the Peruvian-born chef and his wife.\u003c/p>\n\u003cp>\u003ca href=\"http://paradita.com/\">Paradita\u003c/a>, in Emeryville, was the latest to open. Others include \u003ca href=\"http://www.mochicasf.com/?gclid=CJnZmKCcpdYCFQ0yaQod-dALYg\">Mochica\u003c/a> and \u003ca href=\"http://www.piqueos.com/\">Piqueos\u003c/a> in San Francisco, \u003ca href=\"http://www.lacostanerarestaurant.com/\">La Costanera\u003c/a> in Montara which had a Michelin star two years running, and the food truck and catering service \u003ca href=\"http://www.sanguchonsf.com/\">Sanguchon\u003c/a>.\u003c/p>\n\u003cp>Clearly opening a new place is no big deal for the chef by now; that was evident at a media preview on Wednesday September 13, where tastes of numerous dishes were on offer, and nearly every bite was delicious.\u003c/p>\n\u003cfigure id=\"attachment_120788\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120788\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0865-new.jpg\" alt=\"Slider at Barranco\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork Slider at Barranco \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lafayette extended a warm welcome, by a symbolic ribbon cutting ceremony last night with the mayor and others from the Chamber of Commerce in attendance.\u003c/p>\n\u003cfigure id=\"attachment_120799\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120799\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_1026-new.jpg\" alt=\"Ribbon-cutting ceremony at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ribbon-cutting ceremony at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fans of Altamirano’s other restaurants will recognize some dishes from his other places, but that’s not at all a bad thing.\u003c/p>\n\u003cfigure id=\"attachment_120787\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120787\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0861-new.jpg\" alt=\"Roberto Rodriguez, Culinary Director for Altamirano Restaurant Group, and kitchen staff at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roberto Rodriguez, Culinary Director for Altamirano Restaurant Group (center), and kitchen staff at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Given that Peruvian cuisine is not as well-known as some others, what’s on the menu?\u003c/p>\n\u003cp>Peruvian cuisine is unique because there are so many outside influences as Asians and Europeans settled there. It is also known for some distinctly Peruvian peppers, which make their way into sauces; rocoto and aji Amarillo are two of the most well-known.\u003c/p>\n\u003cfigure id=\"attachment_120796\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0958-new.jpg\" alt=\"Chicken in aji Amarillo sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120796\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken in aji Amarillo sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Altamirano has a farm in Half Moon Bay where rocoto peppers are cultivated specifically for his restaurants, since they are not so easy to obtain otherwise.\u003c/p>\n\u003cp>Given that Barranco is billing itself primarily as a seafood restaurant, there is plenty of it, but carnivores and vegetarians will find plenty to enjoy as well.\u003c/p>\n\u003cfigure id=\"attachment_120828\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0842-new.jpg\" alt=\"Shrimp appetizer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120828\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shrimp appetizer \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The cebiche section has four different types; a fish of the day, an ahi tuna, a mixed seafood and a vegetable version. We tried the fish of the day, presented in a shot glass, and it was wonderfully acidic and refreshing.\u003c/p>\n\u003cfigure id=\"attachment_120792\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120792\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0921-new.jpg\" alt=\"Cebiche presented in a shot glass\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cebiche presented in a shot glass \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Causa is one of the most well-known Peruvian dishes, a kind of potato terrine lightly spiced with aji Amarillo, a fruit-foward Latin American chile, which turns the potatoes bright yellow. At Barranco it’s called causita and can be had stuffed with crab, tuna or octopus. The crab and potato made for a delicate combination.\u003c/p>\n\u003cfigure id=\"attachment_120797\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120797\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0964-new.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Causita (potato) with crab on a yucca chip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The anticuchos or skewers section offers savory bites of beef heart, chicken, pork belly or Japanese eggplant. Deceptively simple but so delicious.\u003c/p>\n\u003cfigure id=\"attachment_120804\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120804\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_1088-new.jpg\" alt=\"Anticuchos - pork belly\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Anticuchos - pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120829\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0843-new.jpg\" alt=\"Pork Sparerib\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120829\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork Sparerib \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are also chicharrones of different types: chicken, calamari, oyster and wild mushroom.\u003c/p>\n\u003cp>The bocaditos or “snacks” section is varied, and it is from here that we had most of our tastes of the evening. Especially noteworthy were the empanadas; wonderfully flaky dough, filled with a savory beef filling and a slight dust of powdered sugar.\u003c/p>\n\u003cfigure id=\"attachment_120793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120793\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0934-new.jpg\" alt=\"Empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also especially loved the wontons stuffed with Oaxacan cheese, with a guacamole dipping sauce.\u003c/p>\n\u003cfigure id=\"attachment_120803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120803\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_1082-new.jpg\" alt=\"Wontons stuffed with Oaxacan cheese, with a guacamole dipping sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wontons stuffed with Oaxacan cheese, with a guacamole dipping sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The entrée section includes two types of Peruvian seafood paella, one with squid ink; chicken in aji Amarillo curry sauce; several fish dishes and scallops with lamb and steak for those wanting red meat, and a quinoa dish as a vegetarian option.\u003c/p>\n\u003cp>Barranco also has a full bar, with Pisco, the Peruvian brandy-like spirit playing a prominent role. While the Pisco sour is always a favorite, there are plenty of other mixed cocktails, with all syrups and infusions made in-house. The sangria had strawberries and blueberries floating in it.\u003c/p>\n\u003cfigure id=\"attachment_120790\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120790\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0901-new.jpg\" alt=\"Pisco sour\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pisco sour \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120795\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0941-new.jpg\" alt=\"Sangria\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sangria \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Altamirano’s story from dishwasher to empire-builder is a true immigrant success story. He began by helping out in his mother’s kitchen in Peru, feeding truck drivers passing through town. In San Francisco, he worked his way up from dishwasher to chef, to now, owning seven restaurants.\u003c/p>\n\u003cp>As to whether he is done building his empire, Altamirano said one or two more restaurants would suit him just fine, but he’s not putting too much thought into it; the opportunities keep coming to him.\u003c/p>\n\u003cp>“If I keep getting more opportunities, I’ll keep doing it,” he said.\u003c/p>\n\u003cp>“I love what I do.”\u003c/p>\n\u003cfigure id=\"attachment_120809\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0797-new.jpg\" alt=\"Barranco Chef/Owner Carlos Altamirano\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barranco Chef/Owner Carlos Altamirano \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://barrancokitchen.com/\">\u003cstrong>Barranco Cocina Peruana\u003c/strong>\u003c/a>\u003cbr>\n3596 Mt. Diablo Boulevard, Lafayette [\u003ca href=\"https://www.google.com/maps/search/barranco,+lafayette/@37.8909073,-122.1242407,17z/data=!3m1!4b1\">Map\u003c/a>]\u003cbr>\nHours: Open daily for lunch from 11am-3pm; for dinner Sun, Tue-Thu from 3pm-9pm; Fri and Sat from 3pm-10:30pm. Closed Monday for dinner.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/barrancokitchen/\">barrancokitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/barrancokitchen\">@barrancokitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/barrancokitchen/\">barrancokitchen\u003c/a>\u003cbr>\nPrice Range: $$ entrees between $19 and $38, with most in the $20 to $30 range.\u003c/p>\n\u003cfigure id=\"attachment_120842\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0747-new1.jpg\" alt=\"Window signage at Barranco Cocina Peruana.\" width=\"1000\" height=\"1092\" class=\"size-full wp-image-120842\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-160x175.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-800x874.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-768x839.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-960x1048.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-240x262.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-375x410.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-520x568.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Window signage at Barranco Cocina Peruana. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
"disqusIdentifier": "120717 https://ww2.kqed.org/bayareabites/?p=120717",
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"excerpt": "Carlos Altamirano is well on his way to building an empire of Peruvian restaurants in the Bay Area, from the Sanguchon food truck and fast-casual Paradita in Emeryville to the upscale La Costanera in Montara. Barranco Cocina Peruana is his latest to open, this time in Lafayette, a sister restaurant to Parada in Walnut Creek.",
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"description": "Carlos Altamirano is well on his way to building an empire of Peruvian restaurants in the Bay Area, from the Sanguchon food truck and fast-casual Paradita in Emeryville to the upscale La Costanera in Montara. Barranco Cocina Peruana is his latest to open, this time in Lafayette, a sister restaurant to Parada in Walnut Creek.",
"title": "Preview: Barranco in Lafayette is the latest location for Peruvian-born chef Carlos Altamirano's growing empire | KQED",
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"headline": "Preview: Barranco in Lafayette is the latest location for Peruvian-born chef Carlos Altamirano's growing empire",
"datePublished": "2017-09-16T09:46:15-07:00",
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"source": "Restaurants, Bars, Cafes, Pop-Ups",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Having just opened a new restaurant six months ago, it wasn’t like Chef Carlos Altamirano was looking to open another one right now.\u003c/p>\n\u003cp>But sometimes, things just fall into your lap.\u003c/p>\n\u003cp>That was the case in Lafayette, a city in which it’s nearly impossible to find a space, unless another one closes – that is now known as Barranco Cocina Peruana.\u003c/p>\n\u003cfigure id=\"attachment_120780\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003cimg class=\"size-full wp-image-120780\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0742-new-1.jpg\" alt=\"Barranco Cocina Peruana exterior.\" width=\"600\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0742-new-1-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Barranco Cocina Peruana exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On Mt. Diablo Blvd, it’s right downtown, and for commuters, it’s the first restaurant you come upon when exiting the BART station; perfect for a post-work cocktail and some small plates with friends.\u003c/p>\n\u003cp>“We had wanted to do something in Lafayette for a long time now,” agreed Shu Dai Altamirano, his wife and business partner, “but couldn’t find anything.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“The landlord here loves \u003ca href=\"http://paradakitchen.com/\">Parada\u003c/a> and wanted us to do something here,” said Carlos Altamirano, referring to his Walnut Creek restaurant, now two years old.\u003c/p>\n\u003cp>When the space vacated, the landlord invited Altamirano to come see it.\u003c/p>\n\u003cfigure id=\"attachment_120786\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120786\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0764-new.jpg\" alt=\"The interior dining space at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0764-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The interior dining space at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We checked it out,” he said, and that was that. Barranco opened Friday, September 15.\u003c/p>\n\u003cfigure id=\"attachment_120784\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120784\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0758-new-1.jpg\" alt=\"The bar at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0758-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The bar at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120785\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120785\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0759-new.jpg\" alt=\"Festive artwork in the bar area at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0759-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Festive artwork in the bar area at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0748-new.jpg\" alt=\"The open kitchen at Barranco.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120830\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0748-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The open kitchen at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Barranco is named after one of Lima, Peru’s beach districts, where seafood is abundant, and it is the seventh Bay Area restaurant owned by the Peruvian-born chef and his wife.\u003c/p>\n\u003cp>\u003ca href=\"http://paradita.com/\">Paradita\u003c/a>, in Emeryville, was the latest to open. Others include \u003ca href=\"http://www.mochicasf.com/?gclid=CJnZmKCcpdYCFQ0yaQod-dALYg\">Mochica\u003c/a> and \u003ca href=\"http://www.piqueos.com/\">Piqueos\u003c/a> in San Francisco, \u003ca href=\"http://www.lacostanerarestaurant.com/\">La Costanera\u003c/a> in Montara which had a Michelin star two years running, and the food truck and catering service \u003ca href=\"http://www.sanguchonsf.com/\">Sanguchon\u003c/a>.\u003c/p>\n\u003cp>Clearly opening a new place is no big deal for the chef by now; that was evident at a media preview on Wednesday September 13, where tastes of numerous dishes were on offer, and nearly every bite was delicious.\u003c/p>\n\u003cfigure id=\"attachment_120788\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120788\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0865-new.jpg\" alt=\"Slider at Barranco\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0865-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork Slider at Barranco \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Lafayette extended a warm welcome, by a symbolic ribbon cutting ceremony last night with the mayor and others from the Chamber of Commerce in attendance.\u003c/p>\n\u003cfigure id=\"attachment_120799\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120799\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_1026-new.jpg\" alt=\"Ribbon-cutting ceremony at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1026-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ribbon-cutting ceremony at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Fans of Altamirano’s other restaurants will recognize some dishes from his other places, but that’s not at all a bad thing.\u003c/p>\n\u003cfigure id=\"attachment_120787\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120787\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0861-new.jpg\" alt=\"Roberto Rodriguez, Culinary Director for Altamirano Restaurant Group, and kitchen staff at Barranco.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0861-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roberto Rodriguez, Culinary Director for Altamirano Restaurant Group (center), and kitchen staff at Barranco. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Given that Peruvian cuisine is not as well-known as some others, what’s on the menu?\u003c/p>\n\u003cp>Peruvian cuisine is unique because there are so many outside influences as Asians and Europeans settled there. It is also known for some distinctly Peruvian peppers, which make their way into sauces; rocoto and aji Amarillo are two of the most well-known.\u003c/p>\n\u003cfigure id=\"attachment_120796\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0958-new.jpg\" alt=\"Chicken in aji Amarillo sauce\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120796\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0958-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chicken in aji Amarillo sauce \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Altamirano has a farm in Half Moon Bay where rocoto peppers are cultivated specifically for his restaurants, since they are not so easy to obtain otherwise.\u003c/p>\n\u003cp>Given that Barranco is billing itself primarily as a seafood restaurant, there is plenty of it, but carnivores and vegetarians will find plenty to enjoy as well.\u003c/p>\n\u003cfigure id=\"attachment_120828\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0842-new.jpg\" alt=\"Shrimp appetizer\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120828\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0842-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shrimp appetizer \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The cebiche section has four different types; a fish of the day, an ahi tuna, a mixed seafood and a vegetable version. We tried the fish of the day, presented in a shot glass, and it was wonderfully acidic and refreshing.\u003c/p>\n\u003cfigure id=\"attachment_120792\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120792\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0921-new.jpg\" alt=\"Cebiche presented in a shot glass\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0921-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cebiche presented in a shot glass \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Causa is one of the most well-known Peruvian dishes, a kind of potato terrine lightly spiced with aji Amarillo, a fruit-foward Latin American chile, which turns the potatoes bright yellow. At Barranco it’s called causita and can be had stuffed with crab, tuna or octopus. The crab and potato made for a delicate combination.\u003c/p>\n\u003cfigure id=\"attachment_120797\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120797\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0964-new.jpg\" alt=\"\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0964-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Causita (potato) with crab on a yucca chip \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The anticuchos or skewers section offers savory bites of beef heart, chicken, pork belly or Japanese eggplant. Deceptively simple but so delicious.\u003c/p>\n\u003cfigure id=\"attachment_120804\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120804\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_1088-new.jpg\" alt=\"Anticuchos - pork belly\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1088-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Anticuchos - pork belly \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120829\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0843-new.jpg\" alt=\"Pork Sparerib\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120829\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0843-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pork Sparerib \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There are also chicharrones of different types: chicken, calamari, oyster and wild mushroom.\u003c/p>\n\u003cp>The bocaditos or “snacks” section is varied, and it is from here that we had most of our tastes of the evening. Especially noteworthy were the empanadas; wonderfully flaky dough, filled with a savory beef filling and a slight dust of powdered sugar.\u003c/p>\n\u003cfigure id=\"attachment_120793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120793\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0934-new.jpg\" alt=\"Empanadas\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0934-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Empanadas \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We also especially loved the wontons stuffed with Oaxacan cheese, with a guacamole dipping sauce.\u003c/p>\n\u003cfigure id=\"attachment_120803\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120803\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_1082-new.jpg\" alt=\"Wontons stuffed with Oaxacan cheese, with a guacamole dipping sauce.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_1082-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wontons stuffed with Oaxacan cheese, with a guacamole dipping sauce. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The entrée section includes two types of Peruvian seafood paella, one with squid ink; chicken in aji Amarillo curry sauce; several fish dishes and scallops with lamb and steak for those wanting red meat, and a quinoa dish as a vegetarian option.\u003c/p>\n\u003cp>Barranco also has a full bar, with Pisco, the Peruvian brandy-like spirit playing a prominent role. While the Pisco sour is always a favorite, there are plenty of other mixed cocktails, with all syrups and infusions made in-house. The sangria had strawberries and blueberries floating in it.\u003c/p>\n\u003cfigure id=\"attachment_120790\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120790\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0901-new.jpg\" alt=\"Pisco sour\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0901-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pisco sour \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_120795\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-120795\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0941-new.jpg\" alt=\"Sangria\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0941-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Sangria \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Altamirano’s story from dishwasher to empire-builder is a true immigrant success story. He began by helping out in his mother’s kitchen in Peru, feeding truck drivers passing through town. In San Francisco, he worked his way up from dishwasher to chef, to now, owning seven restaurants.\u003c/p>\n\u003cp>As to whether he is done building his empire, Altamirano said one or two more restaurants would suit him just fine, but he’s not putting too much thought into it; the opportunities keep coming to him.\u003c/p>\n\u003cp>“If I keep getting more opportunities, I’ll keep doing it,” he said.\u003c/p>\n\u003cp>“I love what I do.”\u003c/p>\n\u003cfigure id=\"attachment_120809\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/IMG_0797-new.jpg\" alt=\"Barranco Chef/Owner Carlos Altamirano\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-120809\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/IMG_0797-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barranco Chef/Owner Carlos Altamirano \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://barrancokitchen.com/\">\u003cstrong>Barranco Cocina Peruana\u003c/strong>\u003c/a>\u003cbr>\n3596 Mt. Diablo Boulevard, Lafayette [\u003ca href=\"https://www.google.com/maps/search/barranco,+lafayette/@37.8909073,-122.1242407,17z/data=!3m1!4b1\">Map\u003c/a>]\u003cbr>\nHours: Open daily for lunch from 11am-3pm; for dinner Sun, Tue-Thu from 3pm-9pm; Fri and Sat from 3pm-10:30pm. Closed Monday for dinner.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/barrancokitchen/\">barrancokitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/barrancokitchen\">@barrancokitchen\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/barrancokitchen/\">barrancokitchen\u003c/a>\u003cbr>\nPrice Range: $$ entrees between $19 and $38, with most in the $20 to $30 range.\u003c/p>\n\u003cfigure id=\"attachment_120842\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/MG_0747-new1.jpg\" alt=\"Window signage at Barranco Cocina Peruana.\" width=\"1000\" height=\"1092\" class=\"size-full wp-image-120842\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-160x175.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-800x874.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-768x839.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-960x1048.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-240x262.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-375x410.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/MG_0747-new1-520x568.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Window signage at Barranco Cocina Peruana. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Nobody Takes The Bodega Out Of The Corner. Not Even A Startup",
"title": "Nobody Takes The Bodega Out Of The Corner. Not Even A Startup",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When the word \"bodega\" began to trend all over Twitter this week, I wondered if something bad had happened in one those beloved neighborhood joints.\u003c/p>\n\u003cp>You see, I grew up with bodegas. I don't remember a time when a lot of the corner stores in my neighborhood of Ridgewood, Queens, weren't a fixture in my life, as ever-present as my mom's platano dishes and savory bean stews or my dad's Puerto Rican folklore. Even now, as an adult who still lives in the same neighborhood, I constantly go to corner stores, whether it's for a bottle of seltzer or a late-snack of spicy takis.\u003c/p>\n\u003cp>So when I saw that \"bodega\" was trending, I wondered if some moneyed, hipster transplant had set up a bar in an immigrant neighborhood and insensitively named it \"Bodega.\"\u003cstrong> \u003c/strong>It was worse.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>It turned out that two ex-Google employees wanted to work on a startup named \"Bodega.\" Their logo was a cat, not unlike the actual corner store cats — with names like Tito — that sleep on the newspapers or bags of bread. Except their concept was essentially a glorified vending machine\u003cstrong> \u003c/strong>that would be placed inside gyms and lobbies. There would be no bodega cat, no \u003cem>bodegero \u003c/em>playing lewd bachata over his speakers, no loosies (cigarettes sold individually) and no Caribbean coconut candies. Just an unmanned pantry box filled with bougie products that customers would pay for through an app connected to their credit cards. Their aim, \u003ca href=\"https://www.fastcompany.com/40466047/two-ex-googlers-want-to-make-bodegas-and-mom-and-pop-corner-stores-obsolete\">as one headline put it\u003c/a>, was to make the traditional corner store \"obsolete.\"\u003c/p>\n\u003cp>I laughed. And then I read a description in a news article in which the founders said that they wanted to eliminate the hassle of human interaction. But I don't go to bodegas just for the convenience. Sometimes I go for a pack of gum and end up standing at the counter for more than 15 minutes, just chatting with the guy manning the cash register who knows my dad and always\u003cstrong> \u003c/strong>says \"hi\" when I come in. I go because his brother — whom everyone has nicknamed \"Rubio,\" because he's the \"light-skinned one\" — is hilarious. I go because they're part of my community.\u003c/p>\n\u003cfigure id=\"attachment_120750\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9.jpg\" alt=\"Bolivar Mena manages the Mini Market in Queens frequented by writer Angely Mercado. He always greets his customers and does his best to manage morning and afternoon rushes.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-120750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bolivar Mena manages the Mini Market in Queens frequented by writer Angely Mercado. He always greets his customers and does his best to manage morning and afternoon rushes. \u003ccite>(Angely Mercado)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I also go because bodegas are one of the things that have kept me Caribbean throughout my life. As the child of a Puerto Rican man and a Dominican immigrant, Spanish was my first language. I learned the bulk of my English at school — and then I learned shame. I was embarrassed by my parents' accents; I spent hours scouring my vocabulary to make sure that it sounded \"American\" to my teachers who lived in places like Long Island. I didn't want to eat the mango my mom packed as a snack, and I envied the kids in CapriSun commercials.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But inside a bodega, I could just be. Coca-Cola existed in the same store as \u003cem>coconete\u003c/em>, a chewy coconut biscuit from the Dominican Republic. There were Cheetos and yucca crackers that my grandmother could crumble over her \u003cem>sancocho,\u003c/em> a hearty meat and vegetable\u003cem> \u003c/em>stew\u003cem>.\u003c/em> I learned to appreciate the flavors of my parents' childhood like \u003cem>batata\u003c/em> and\u003cem> tamarindo\u003c/em> by stocking practically every tropical flavor of Mamitas Ices.\u003c/p>\n\u003cp>A lot of the \u003cem>bodegeros\u003c/em> near me spoke English; some of these men even learned random words in Polish or Arabic so they could interact with some of the newer immigrants in my mainly European and Latino neighborhood. Despite that, I had to speak to them in Spanish. It was a sort of unspoken rule that I should speak Spanish to adults who didn't speak English as well. That, along with my dad refusing to speak to me in English, helped keep me bilingual during my late elementary to middle-school years. I kept certain Dominican phrases and lilts in my speech thanks to hearing them regularly in bodegas. It was a \u003cem>bodegero, \u003c/em>and not my mom, who highlighted the differences between different tubers like \u003cem>malanga\u003c/em> and \u003cem>yautia\u003c/em>, and gave me advice on which phone cards were best for calling family in the Caribbean. And during my final semester of graduate school, an Ecuadorian \u003cem>bodegero\u003c/em> who could tweak his Spanish to match each of his customers let me interview him for a class assignment. I asked him questions for more than an hour.\u003c/p>\n\u003cp>Before my sister and I were old enough to have our own house keys, we were locked outside of our apartment building when we left an after-school program early. Our parents weren't home yet, so we ran over to the corner store to take shelter from the winter air. The guys behind the counter offered to share their dinner. We declined but were really happy that they pulled out chairs for us and gave us water. It reminded me of how my parents treated guests. We were eventually able to go back home without having to deal with frostbite.\u003c/p>\n\u003cp>A glorified vending machine can't give life advice or make you laugh. It can't ask me \"What's wrong?\" when I go to in at 10 p.m. for a bag full of snacks that I bought to help me eat my feelings after a breakup.\u003c/p>\n\u003cp>I'd rather support a person trying to feed their family — and feed the heart of a neighborhood — than grab something out of a box.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Angely Mercado is a writer based in New York City whose work has appeared in Lenny Letter, Brooklyn Based, and The Lily. She writes about culture, feminism and New York.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "A new startup wants to make these neighborhood stores \"obsolete.\" But for many people, bodegas aren't just about convenience — they feed the spirit of a community.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When the word \"bodega\" began to trend all over Twitter this week, I wondered if something bad had happened in one those beloved neighborhood joints.\u003c/p>\n\u003cp>You see, I grew up with bodegas. I don't remember a time when a lot of the corner stores in my neighborhood of Ridgewood, Queens, weren't a fixture in my life, as ever-present as my mom's platano dishes and savory bean stews or my dad's Puerto Rican folklore. Even now, as an adult who still lives in the same neighborhood, I constantly go to corner stores, whether it's for a bottle of seltzer or a late-snack of spicy takis.\u003c/p>\n\u003cp>So when I saw that \"bodega\" was trending, I wondered if some moneyed, hipster transplant had set up a bar in an immigrant neighborhood and insensitively named it \"Bodega.\"\u003cstrong> \u003c/strong>It was worse.\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>It turned out that two ex-Google employees wanted to work on a startup named \"Bodega.\" Their logo was a cat, not unlike the actual corner store cats — with names like Tito — that sleep on the newspapers or bags of bread. Except their concept was essentially a glorified vending machine\u003cstrong> \u003c/strong>that would be placed inside gyms and lobbies. There would be no bodega cat, no \u003cem>bodegero \u003c/em>playing lewd bachata over his speakers, no loosies (cigarettes sold individually) and no Caribbean coconut candies. Just an unmanned pantry box filled with bougie products that customers would pay for through an app connected to their credit cards. Their aim, \u003ca href=\"https://www.fastcompany.com/40466047/two-ex-googlers-want-to-make-bodegas-and-mom-and-pop-corner-stores-obsolete\">as one headline put it\u003c/a>, was to make the traditional corner store \"obsolete.\"\u003c/p>\n\u003cp>I laughed. And then I read a description in a news article in which the founders said that they wanted to eliminate the hassle of human interaction. But I don't go to bodegas just for the convenience. Sometimes I go for a pack of gum and end up standing at the counter for more than 15 minutes, just chatting with the guy manning the cash register who knows my dad and always\u003cstrong> \u003c/strong>says \"hi\" when I come in. I go because his brother — whom everyone has nicknamed \"Rubio,\" because he's the \"light-skinned one\" — is hilarious. I go because they're part of my community.\u003c/p>\n\u003cfigure id=\"attachment_120750\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9.jpg\" alt=\"Bolivar Mena manages the Mini Market in Queens frequented by writer Angely Mercado. He always greets his customers and does his best to manage morning and afternoon rushes.\" width=\"2000\" height=\"1332\" class=\"size-full wp-image-120750\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/bodega4_mercado_custom-2bf4da7c50a1624e30230bebc1794d7a47252cf9-520x346.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Bolivar Mena manages the Mini Market in Queens frequented by writer Angely Mercado. He always greets his customers and does his best to manage morning and afternoon rushes. \u003ccite>(Angely Mercado)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I also go because bodegas are one of the things that have kept me Caribbean throughout my life. As the child of a Puerto Rican man and a Dominican immigrant, Spanish was my first language. I learned the bulk of my English at school — and then I learned shame. I was embarrassed by my parents' accents; I spent hours scouring my vocabulary to make sure that it sounded \"American\" to my teachers who lived in places like Long Island. I didn't want to eat the mango my mom packed as a snack, and I envied the kids in CapriSun commercials.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But inside a bodega, I could just be. Coca-Cola existed in the same store as \u003cem>coconete\u003c/em>, a chewy coconut biscuit from the Dominican Republic. There were Cheetos and yucca crackers that my grandmother could crumble over her \u003cem>sancocho,\u003c/em> a hearty meat and vegetable\u003cem> \u003c/em>stew\u003cem>.\u003c/em> I learned to appreciate the flavors of my parents' childhood like \u003cem>batata\u003c/em> and\u003cem> tamarindo\u003c/em> by stocking practically every tropical flavor of Mamitas Ices.\u003c/p>\n\u003cp>A lot of the \u003cem>bodegeros\u003c/em> near me spoke English; some of these men even learned random words in Polish or Arabic so they could interact with some of the newer immigrants in my mainly European and Latino neighborhood. Despite that, I had to speak to them in Spanish. It was a sort of unspoken rule that I should speak Spanish to adults who didn't speak English as well. That, along with my dad refusing to speak to me in English, helped keep me bilingual during my late elementary to middle-school years. I kept certain Dominican phrases and lilts in my speech thanks to hearing them regularly in bodegas. It was a \u003cem>bodegero, \u003c/em>and not my mom, who highlighted the differences between different tubers like \u003cem>malanga\u003c/em> and \u003cem>yautia\u003c/em>, and gave me advice on which phone cards were best for calling family in the Caribbean. And during my final semester of graduate school, an Ecuadorian \u003cem>bodegero\u003c/em> who could tweak his Spanish to match each of his customers let me interview him for a class assignment. I asked him questions for more than an hour.\u003c/p>\n\u003cp>Before my sister and I were old enough to have our own house keys, we were locked outside of our apartment building when we left an after-school program early. Our parents weren't home yet, so we ran over to the corner store to take shelter from the winter air. The guys behind the counter offered to share their dinner. We declined but were really happy that they pulled out chairs for us and gave us water. It reminded me of how my parents treated guests. We were eventually able to go back home without having to deal with frostbite.\u003c/p>\n\u003cp>A glorified vending machine can't give life advice or make you laugh. It can't ask me \"What's wrong?\" when I go to in at 10 p.m. for a bag full of snacks that I bought to help me eat my feelings after a breakup.\u003c/p>\n\u003cp>I'd rather support a person trying to feed their family — and feed the heart of a neighborhood — than grab something out of a box.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Angely Mercado is a writer based in New York City whose work has appeared in Lenny Letter, Brooklyn Based, and The Lily. She writes about culture, feminism and New York.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
"meta": {
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
}
},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
"tagline": "Your irreverent guide to the trends redefining our world",
"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/02/CAT_2_Tile-scaled.jpg",
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"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
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"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
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"rss": "https://feeds.megaphone.fm/KQINC6993880386",
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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},
"link": "/radio/program/code-switch-life-kit",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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},
"freakonomics-radio": {
"id": "freakonomics-radio",
"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",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
}
},
"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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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"rss": "https://feeds.npr.org/510308/podcast.xml"
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
}
},
"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",
"imageAlt": "KQED Hyphenación",
"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"source": "kqed",
"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"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",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
"site": "news",
"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
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